xiaoxl/recipe_data huggingface dataset:
Sugar Free Peach Almond Upside Down Cake


Ingredients:
unsweetened applesauce, butter, brown sugar, vanilla, milk, all-purpose flour, Splenda sugar substitute, baking powder, salt, cinnamon, lemon juice, cornstarch, Splenda sugar substitute

Directions:
Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
Mix applesauce,melted butter, Splenda Brown, egg white, vanilla,  and milk in small bowl.
In another bowl mix together flour, Splenda granulated, baking powder, salt, cinnamon.
Stir the wet ingredients into the dry until just mixed.
Pour batter over peach in pan.
Bake in preheated 350°F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate.
Spread fruit topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.
Fruit Topping:  Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal and maple extract.
Food Exchanges:  1 bread, 1/2 fruit.
Orange Marmalade Glazed Chops


Ingredients:
salt, pepper, olive oil, orange marmalade, French style green beans, shallots, olive oil, black olives, anchovies, shallots, olive oil

Directions:
For the Chops.
Season pork chops with salt and pepper on both sides.
Heat olive oil in pan.
Sear chops for 3-4 minutes on each side.
Add in balsamic vinegar and orange marmalade.
Reduce heat to simmer, cover, and cook for about 7 minutes.
For the French Beans & Olive Tapenade.
Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside.
Bring a pot of water to a boil.
Add in the french beans and boil for a minute.
Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process.
Just before serving, sauté the chopped shallots and french beans in a little olive oil.
Top off with the tapenade, give a quick stir, and take off the heat.
Serve while hot.
Lemon Cream Bundt Cake W/ Lemon Whipped Cream and Fresh Berries


Ingredients:
sugar, butter, eggs, vanilla extract, all-purpose flour, buttermilk, sour cream, baking powder, baking soda, salt, heavy whipping cream, powdered sugar, lemon peel, fresh strawberries

Directions:
Heat oven to 350 degrees. Grease and flour bundt cake pan; set aside.
In large bowl, mix sugar, butter, eggs, vanilla and lemon extract; beat three minutes, until light and fluffy. Add remaining cake ingredients; mix on medium speed, scraping bowl often until well combined.
Pour batter into pan and bake for 30-35 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan. Remove from pan and cool completely.
When ready to serve, in medium bowl, combine whipping cream, powdered sugar and lemon peel. Beat with mixer on high speed until stiff. Serve with cake and berries.
Basque Chicken


Ingredients:
all-purpose flour, chicken breast halves, olive oil, green pepper, garlic cloves, onion, paprika, cayenne pepper, diced tomatoes, reduced-sodium chicken broth, pitted ripe olives, fresh oregano

Directions:
Place flour in a shallow dish.  Dip chicken into flour to coat.  In a  large skillet cook chicken in hot oil over medium-high heat about 4 minutes or until chicken is browned, turning once.  Remove chicken.
Add sweet peppers, onion and garlic to skillet.  Cook and stir for 3-4 minutes or until vegetables are nearly tender.  Add paprika and cayenne pepper.  Cook and stir for 1 minute more.
Stir in undrained tomatoes, broth and olives (this is where I add about 1/8 cup wine].  Bring to boiling.  Return chicken to skillet, spooning tomato mixture over chicken.  Reduce heat.  Simmer, covered, about 10 minutes or until chicken is tender and no longer pink.
Transfer chicken to a serving platter.  Stir snipped oregano into tomato mixture.  Spoon tomato mixture over chicken.  If desired, garnish with some oregano leaves.
Almond Flour Chocolate Chip Muffins
Category: bread
By fabeveryday

These light and spongy gluten-free muffins are made with almond flour instead of regular flour. Nonfat Greek yogurt is one of the secrets to keeping the texture so fluffy.

Ingredients:
3 cups blanched almond flour
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
2  eggs
⅔ cup white sugar
½ cup unsalted butter, melted
½ cup nonfat Greek yogurt
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, divided
1 tablespoon blanched almond flour

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Sift 3 cups almond flour together with baking powder, salt, and baking soda into a bowl and set aside. Mix eggs, sugar, melted butter, Greek yogurt, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Toss 3/4 cup of the chocolate chips with 1 tablespoon almond flour in a bowl so that the chips are lightly coated. Fold the coated chocolate chips into the batter. Distribute the batter evenly between 10 paper-lined muffin cups, filling the cups all the way to the top. Sprinkle remaining chocolate chips over the tops of the muffins. Bake in a preheated oven for 5 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 12 to 15 minutes. Cool muffins in the pan on a wire rack for at least 5 minutes before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 10 muffins

Calories: 458.1
Fat: 34.1 g
Saturated fat: 10.6 g
Carbohydrates: 33 g
Sugars: 24.4 g
Dietary fiber: 5 g
Protein: 11.1 g
Cholesterol: 61.6 mg
Sodium: 315.3 mg
Mushroom Marsala Pasta With Artichokes


Ingredients:
olive oil, onion, mushroom, kosher salt, dry marsala wine, pasta, frozen artichoke heart, parmesan cheese, fresh flat-leaf parsley, fresh ground black pepper

Directions:
Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time]. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.
Corn Fritters (21 Day Wonder Diet: Day 6)


Ingredients:
egg, corn kernels, red onion, skim milk, low fat cottage cheese

Directions:
Whisk egg in a medium bowl; stir in corn, onion, flour and milk.
Spray large frying pan with cooking oil.  Pour 1/3 cup of batterinto heated pan; cook about 2 minutes or until bubbles appear.  Turn fritters; cook until lightly browned on the other side.
Serve warm fritters dolloped with cheese, sprinkle with fresh dill or parsley, if you like.
Slow Cooker Moo Shu Pork


Ingredients:
hoisin sauce, garlic cloves, reduced sodium soy sauce, cornstarch, carrots, boneless pork loin chop, flour tortillas, scallion

Directions:
Stir together hoisin, garlic, sesame oil, soy sauce and cornstarch; set aside.
Place coleslaw mix and carrots into slow cooker.  Cut the pork into 1/8-inch thick slices, then cut each slice in half lengthwise; sprinkle on top of cabbage mixture in slow cooker.  Drizzle with 1/4 cup of hoisin sauce mixture.  Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove cover; stir in remaining 1/4 cup hoisin sauce mixture.
Heat tortillas according to package.  Place 1/2 cup pork mixture in center of each tortilla, top with scallion strips, if desired, roll up.
Chef John's French Fries
Category: side-dish
By Chef John

I don't think most people realize that any decent French fry needs to be twice fried. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification.

Ingredients:
1  russet potato, cut into evenly sized strips
1 quart vegetable oil for frying
salt to taste

Directions:
Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels. Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 2 servings

Calories: 471
Fat: 44.1 g
Saturated fat: 5.6 g
Carbohydrates: 18.6 g
Sugars: 0.8 g
Dietary fiber: 2.3 g
Protein: 2.2 g
Sodium: 6.4 mg
Twice Baked Sweet Potatoes


Ingredients:
sweet potatoes, butter, onion, brown sugar, orange zest, salt, ground cumin, ground cinnamon, pepper, ground allspice, sour cream, fresh parsley

Directions:
Preheat oven to 400 degrees.
Bake potatoes until just softened, about 1 hour.
Cool 15 minutes.
Cut a half inch off of tops of potatoes and scoop out pulp leaving shells intact.
Mash pulp. Set aside 4 shells and toss out the other two.
In a small skillet, melt butter.
Add onion, cook until softened about 8 minutes.
Add brown sugar, zest, salt, cumin, cinnamon, pepper, and allspice.
Cook until sugar melts about 2-3 minutes.
Combine onion mixture with mashed sweet potatoes.
Stir in sour cream and parsely.
In a seperate bowl, mix egg whites at high speed until soft peaks form.
Gently fold into sweet potato mixture.
Spoon back into Potato shells.
Put on baking sheet and bake until filling is just set and tops begin to brown about 15-20 minutes.
Lemon-Pineapple Jam


Ingredients:
lemons, water, dry white wine, sugar, butter

Directions:
Scrub then peel the lemons.
Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain, rinse, cool and chop the peel.
Remove the excess, thick, white pith from the peeled lemons.
Cut the peeled lemons in quarters. Slice out the white membranes and discard.
Puree the peeled lemons in a food processor.
Into a heavy saucepan, measure 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple (a total of 5-cups of fruit is needed].
Add the water or wine.
Gradually stir in the dry pectin.
Bring to a a hard boil, add butter, and boil for one minute.
Add the sugar. Bring back to a boil and boil hard for one minute. Skim if necessary.
Ladle into seven, half-pints jelly jars, and process.
Fiesta Corn Chowder


Ingredients:
frozen corn, low sodium chicken broth, onion, garlic clove, butter, chicken breasts, diced green chilies, monterey jack cheese, cumin, pepper, Tabasco sauce, salt, tortilla chips

Directions:
In a large pot over medium heat, saute onion in butter until tender -do not brown, add garlic and cook for one minute more.
Puree all the corn with the chicken broth in a blender, add to onions and simmer 20 minutes.
Add the rest of ingredients and stir until cheese melts, simmer about 10 minutes.
Adjust seasoning to taste.
Serve with a few tortilla chips broken over the top, you could also top with black olives or salsa,.
Note:
I will often buy whole milk for this recipe, but will also mix some half and half into non-fat milk. It would probably be fine with just the lower fat milk, but not as rich.
Teresa's Rice Pilaf


Ingredients:
white rice, water, chicken bouillon cube, frozen green pea, button mushrooms, yellow onion, butter

Directions:
In skillet, melt butter (or heat oil] over medium high heat.
Add mushrooms and onions--saute them until the onions are tender.
add onion/mushroom mixture, with all the other ingredients EXCEPT PEAS to rice cooker or pot cover and cook on low for 20 minutes.
during last 5 minutes of cooking, add frozen peas.
(adding them earlier will overcook them and they'll be mushy.. so add them at the end] (I didn't give an amount on the peas, because you can use as little or as many as you like--or omit them all together--I love the peas, so I'll use about a cup].
Lime Chicken Soft Tacos
Category: world-cuisine
By Marissa Wright

I was given this recipe by my mom when I went away to college, and it has become all of my friends' favorite!

Ingredients:
1 ½ pounds skinless, boneless chicken breast meat - cubed
⅛ cup red wine vinegar
½  lime, juiced
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
2  green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1  tomato, diced
¼ cup shredded lettuce
¼ cup shredded Monterey Jack cheese
¼ cup salsa

Directions:
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes. Heat an iron skillet over medium heat.  Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 10 servings

Calories: 204.2
Fat: 6.8 g
Saturated fat: 2.1 g
Carbohydrates: 18.9 g
Sugars: 1.7 g
Dietary fiber: 1.4 g
Protein: 16.2 g
Cholesterol: 36.7 mg
Sodium: 433.5 mg
Broiled Garlic-Herb Salmon
Category: main-dish
By Chef Adriana

Ok, I hate to give up this recipe because everyone loves it so much, and I do own and use it for my business and my clients love it. It is a broiled salmon, easy enough for a beginner and delicious if done right. This salmon goes great with red potatoes and some steamed veggies.

Ingredients:
2 (5 ounce) skin-on salmon fillets
⅓ cup olive oil
1  lemon, halved, divided
⅓ cup chopped fresh parsley
⅓ cup chopped fresh oregano
¼ cup chopped fresh basil
4 cloves garlic, or more to taste, minced
1 tablespoon kosher salt, divided
6  lemon slices

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Pour oil into a medium bowl. Rinse salmon fillets and pat dry. Dip fillets into oil, being sure to coat both sides, and place skin-side down into the prepared baking pan. Squeeze as much juice as you can from 1 lemon half over the fillets. Coat both sides of salmon with parsley, oregano, basil, and garlic, and sprinkle with 1/2 of the kosher salt. Place under the preheated broiler and cook until center is light pink and edges are golden brown, 10 to 15 minutes. Remove fillets from the oven and immediately plate. Squeeze remaining lemon half over top and sprinkle with remaining kosher salt. Serve with lemon slices.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 fillets

Calories: 563.3
Fat: 42.2 g
Saturated fat: 6.3 g
Carbohydrates: 40.2 g
Sugars: 0.2 g
Dietary fiber: 16.3 g
Protein: 31.1 g
Cholesterol: 60.8 mg
Sodium: 2962.2 mg
Coconut Cheesecake Bars
Category: trusted-brands-recipes-and-tips
By Goya

We can't wait for you to try these spectacular Coconut Cheesecake Bars. The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA® Cream of Coconut, and chewy toasted coconut. Easy and delicious, these cheesecake bars are a definite crowd pleaser!

Ingredients:
½ cup unsalted butter melted, plus more for buttering pan
1 (6.3 ounce) package GOYA® Chocolate Maria Cookies
½ cup sugar
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can Coco GOYA® Cream of Coconut, stirred
⅛ teaspoon salt
2  large eggs large eggs
½ teaspoon GOYA® Vanilla Extract
3 cups shredded sweetened coconut

Directions:
Adjust oven rack to middle position. Heat oven to 350 degrees F. Line 9"x13" cake pan with foil so that 2" foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12-15 minutes; set aside to cool. Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut and salt on medium-high speed until well combined, 3-4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined. Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake is puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight. To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.

Prep time: 10 mins
Total time: 5 hrs 10 mins
Yields: 12 servings

Calories: 326.6
Fat: 26.7 g
Saturated fat: 18.2 g
Carbohydrates: 19 g
Sugars: 15.3 g
Dietary fiber: 1.8 g
Protein: 4.5 g
Cholesterol: 92.4 mg
Sodium: 200.2 mg
Chunky Slow Cooker Applesauce


Ingredients:
apples, water, cinnamon, sugar, honey

Directions:
Put all ingredients into slow cooker., Cover and cook on low for 4-8 hours, until soft and juicy.
Indian Crepes
Category: breakfast-and-brunch
By Elisabeth

These crepes are good with Indian food. I developed them to serve with vegetable biryani and other dishes after trying some leftovers in a regular crepe.

Ingredients:
1 cup all-purpose flour
1 cup water
1  egg
2 tablespoons butter, melted
1 pinch salt
1 tablespoon caraway seeds

Directions:
Heat a non-stick crepe pan over medium-high heat. Whisk flour and water together in a bowl. Add egg and mix well. Whisk butter, salt, and caraway seeds into flour mixture to form a smooth batter. Pour about 1/4 cup batter into heated pan. Tilt the pan around so the batter forms a nice round shape. Cook until bubbles form throughout the batter, 2 to 4 minutes. Flip the crepe by using spatula to loosen it from the pan. Flick your wrist upwards to give the crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 125.4
Fat: 5 g
Saturated fat: 2.7 g
Carbohydrates: 16.5 g
Sugars: 0.1 g
Dietary fiber: 1 g
Protein: 3.5 g
Cholesterol: 41.2 mg
Sodium: 40.7 mg
Skyline Chili Dip


Ingredients:
cream cheese, cheddar cheese, onion

Directions:
Spread cream cheese on bottom of casserole dish.
Sprinkle diced onions (optional].
Pour Skyline chili over onions (opt.] and cream cheese.
Cover with cheddar cheese.
Conventional oven: Heat at 350 degrees until cheese is bubbling but not brown, about 10 minutes.
Microwave oven: Heat on high for 2 minutes or until cheese is melted.
Serve warm with Corn chips or Fritos corn chips.
Antipasto Salad


Ingredients:
garbanzo beans, fresh mushrooms, grape tomatoes, provolone cheese, black olives

Directions:
Combine all ingredients., Refrigerate at least 30 minutes or overnight.
Blue Cheese Beef Tenderloin
Category: main-dish
By J MILLER

This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.

Ingredients:
1 (3 pound) whole beef tenderloin
½ cup teriyaki sauce
½ cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
⅓ cup mayonnaise
⅔ cup sour cream
1 ½ teaspoons Worcestershire sauce

Directions:
Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes. Preheat oven to 450 degrees F (230 degrees C). Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375  degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing. In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 669.4
Fat: 54.6 g
Saturated fat: 22.1 g
Carbohydrates: 5.1 g
Sugars: 2.9 g
Protein: 35.1 g
Cholesterol: 143.5 mg
Sodium: 1042.8 mg
California Nicoise Salad


Ingredients:
butter lettuce, green beans, tomatoes, albacore tuna, kalamata olive, hard-boiled eggs, anchovy fillets, fresh tarragon, fresh chives, fresh basil, red wine vinegar, water, salt, garlic powder, black pepper, dry mustard, dried basil, extra virgin olive oil

Directions:
Blend vinegar, water, salt, garlic powder, pepper, mustard and basil thoroughly.
Beat in the oil.
Line a shallow bowl or dish with the large outer leaves of lettuce.
Break remaining lettuce into bowl and toss with 2 tbls of the dressing.
Separately season beans, tomatoes and tuna with dressing and arrange ove lettuce.
Garnish with olives, eggs and anchovies.
Pour 1/2 to 3/4 dressing over all and sprinkle with the herbs.
star anise cranberry sauce


Ingredients:
water, sugar, cranberries, star anise, orange zest, salt

Directions:
in a saucepan bring port, water, sugar, salt, and star anise to a boil, immediately remove from heat, cover, and let it stand for 20 minutes to infuse the flavors.
return the liquid to a boil, add cranberries, return to boil, lower heat to simmer.
cook for 8-10 minutes until cranberries pop and sauce thickens.
remove star anise and stir in orange zest.
cool.
Garlic Rosemary Roasted Pork Loin


Ingredients:
garlic, dried rosemary, olive oil, white wine

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Crush garlic with rosemary, salt and pepper, making a paste.
Pierce meat with a sharp knife in several places and press the garlic paste into the openings.
Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven for 2 hours, turning and basting with pan liquids.
After 2 hours remove pork roast to a platter.
Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
Serve with pan juices.
Camp Jam


Ingredients:
rhubarb, strawberry, honey, lime juice

Directions:
Chop fresh rhubarb.
Cut into quarters the strawberries.
Cook rhubarb and strawberries on low heat until they start to soften.
Mash the rhubarb and strawberries.
Now add the honey and mix in.
Add the chia seeds and lime juice.
remove from heat and let the chia seeds absorb some liquid so they form a gelatine like coating.
Let jam cool down then fill your jam jars.
It made one large jam jar and a small one.  You could add more or less of just about any of the ingredients to make the jam more or less tart.  I think you could also add more chia seeds if you wanted a thicker jam.  I found it just right for my liking.
Melting Pot Bananas Foster Fondue


Ingredients:
banana, white chocolate, butter, light brown sugar, vanilla extract, cinnamon, rum

Directions:
Melt butter over low heat. Add brown sugar, cinnamon & vanilla extract, mix until sugar dissolves. Remove from heat; add banana liqueur and Capt. Morgan's Spiced Rum.
Transfer to 2 quart container. Refrigerate. Slurry Shelf Life: 7 Days.
Set aside in a dressing boat 1 ounce of slurry and  banana. Turn burner to high. Place 4 ounces white chocolate into fondue pot liner. Heat to 125 degrees. When hot, add slurry to white chocolate. Flambé with 151 proof Rum, allow sugar to begin to caramelize. Sprinkle cinnamon into flames to create sparkle effect, mix chocolate mixture well, turn burner to low and enjoy!
Heinz  Ketchup Basic Barbecue Sauce


Ingredients:
Heinz ketchup, water, brown sugar, vinegar, Worcestershire sauce, chili powder, celery seed, salt

Directions:
"In saucepan, combine all ingredients.  Simmer uncovered, 10 minutes.  Brush ribs or chicken with sauce during last 10 minutes of grilling or broiling."