xiaoxl/recipe_data huggingface dataset:
Apple Rhubarb Crisp
Category: desserts
By Rockabillytim

Well, I love apple crisps and rhubarb crisp - but didn't like the strawberry. I took a few recipes I found and mixed and matched and got something that everyone loved. Hope you do as well. Apples-to-rhubarb mixture can be tweaked depending on how much you like rhubarb or how tall you want the crisp to be.

Ingredients:
6 large apples, cored and diced
1 cup diced rhubarb
1 cup white sugar  (Optional)
¼ cup all-purpose flour
1 teaspoon ground cinnamon  (Optional)
1 ¾ cups quick cooking oats
1 ½ cups all-purpose flour
1 cup brown sugar
1 cup chilled butter, cut into pieces
2 tablespoons white sugar, or to taste  (Optional)
½ teaspoon ground cinnamon, or to taste  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish. Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp. Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 9x13-inch crisp

Calories: 357.6
Fat: 13.2 g
Saturated fat: 7.9 g
Carbohydrates: 59.2 g
Sugars: 38.3 g
Dietary fiber: 3.7 g
Protein: 3.2 g
Cholesterol: 32.5 mg
Sodium: 93.3 mg
Peanut Butter Brownies


Ingredients:
margarine, butter, sugar, brown sugar, egg, peanut butter, vanilla, quick oats, all-purpose flour, baking soda, salt, icing sugar, peanut butter, milk

Directions:
Cream margarine and sugars., Add egg., Mix well., Add peanut butter and vanilla., Mix well., Stir in oatmeal, flour, baking soda, and salt., Stir until well combined., Put batter in a greased 9" X 9" square pan., Bake in a preheated 350°F oven for 25-30 minutes, or until done., Combine icing ingredients., Blend well., Spread on brownies while they are still warm., Cool.
Ken's Famous Stuffed Tomatoes


Ingredients:
tomatoes, olive oil, garlic cloves, onion, rice, diced tomatoes, chicken broth, mozzarella cheese, pecorino romano cheese

Directions:
Cut the top off each tomato and make a small cut on the bottom of each tomato, being careful not to cut through, just enough to help the tomato stand by itself. Scoop out the insides of the tomatoes being careful not to puncture the flesh. Liberally sprinkle the inside of each tomato with salt and turn upside down on paper towels to drain. Preheat oven to 350°.
In a 12-inch skillet heat the olive oil over medium-high heat. Add the garlic and onion; stirring constantly, cook until the onions start to soften and you can smell the garlic cooking. Add the rice and again stirring constantly, cook until the rice just begins to brown. Add the canned tomatoes, chicken broth and jalapeño peppers and bring to a boil. Continue cooking at a slow boil until almost all of the liquid has been absorbed by the rice and cooked off.
Remove from the heat and let cool slightly. Once the mixture has cooled a little add 4 ounces of the mozzarella cheese and mix thoroughly. Stuff the tomatoes with the mixture and place on a baking sheet.
Place on the middle rack of the oven and cook for 20 minutes. After 20 minutes top the tomatoes with the remaining mozzarella and sprinkle with the pecorino romano cheese. Place back in the oven and cook until the cheese is fully melted and nice and bubbly. Remove from the oven and let cool for a few minutes so you don’t burn the roof of your mouth on the melted cheese. Dig in and enjoy!
Kelly's Chicken Marsala


Ingredients:
boneless skinless chicken breast halves, shallot, marsala wine, sherry wine, all-purpose flour, sour cream, red wine vinegar, Dijon mustard, black pepper

Directions:
Heat half of oil in a medium skillet.
Add chicken and cook until golden brown.
Remove chicken and reserve.
In the same skillet, heat remaining oil and add mushrooms and shallot.
Sauté, stirring frequently, until all liquid is evaporated and shallot mixture is golden brown.
Deglaze with the marsala.
Be careful.
In a small bowl, whisk together the broth and the flour; add to skillet.
Stir constantly, bring to a boil over high heat; reduce heat to low and simmer for about 10 minutes.
Add reserved chicken to mixture in skillet; simmer for 5 minutes.
Remove skillet from heat and stir in sour cream, vinegar, mustard and black pepper.
Caribbean Fruit Salad With Coconut Cream Dressing


Ingredients:
fresh pineapple, fresh strawberries, kiwi fruit, sour cream, sweetened flaked coconut, lime juice

Directions:
Arrange fruit attractively on individual salad plates., Mix together the sour cream, coconut and lime juice., Spoon into the center of the fruit and serve immediately.
Pie Dough


Ingredients:
shortening, butter, margarine, flour, baking powder, brown sugar, water, eggs, vinegar

Directions:
Mix lard, butter, flour, baking powder and brown sugar with a pastry blender until course crumbs form.
Beat the eggs, add water and vinegar.
Add the water mixture to the dry ingredients and blend all together until just mixed and a soft dough is formed.
Use extra flour on surface when rolling out dough.
Pork Medallions With Prunes and Red Wine


Ingredients:
extra virgin olive oil, sweet onions, dried pitted prunes, chicken broth, nutmeg, cinnamon, fresh flat-leaf parsley

Directions:
In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes.  Transfer to a plate, cover with foil and set aside.
Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
Lower the heat and simmer until the prunes are plumped, about 5 minutes.
Return the pork to the skillet; heat through.
Serve the pork and prunes on plates and top with the parsley.
Baked Chicken With Onions


Ingredients:
chicken pieces, ground ginger, marjoram, salt, pepper, paprika, onions, parsley, water

Directions:
Rub the chicken pieces with a mixture of the ginger, marjoram, salt, pepper and paprika.
Place half the onions in a buttered (or sprayed] baking dish.
Put the chicken pieces on top and then cover with remaining onions.
Pour on the cup of water.
Cover tightly and bake in 300 degree oven for 2 hours or until the chicken is tender and juices run clear.
Roasted Tomatoes With Shrimp Linguine


Ingredients:
roma tomatoes, olive oil, vinegar, wine vinegar, garlic clove, salt, black pepper, red pepper flakes, olive oil, shrimp, salt, black pepper, linguine, pasta, fresh spinach, feta cheese

Directions:
Dressing: Spread tomatoes on a baking sheet and cook under a preheated grill of oven for about 15 minutes or until blackened (flip them each 5 minutes].  Let cool.  Dice the tomatoes, put in a strainer that is on a bowl and let drain for 5 minutes to keep the juice.  In the bowl, add oil, vinegar, garlic, salt, pepper and red pepper flakes.  Mix until homogeneous.  Add the tomatoes and stir.  (You can do this mixture ahead of time, cover it and it can be good in fridge up to 2 days.  Before using, bring to room temperature].
Pasta: In a skillet, heat oil at medium-high heat.  Add shrimps, salt and pepper.  Cook for about 3 minutes or until pink.  Add dressing and stir to coat well.
Meanwhile, in a large saucepan, in salted boiling water, cook pasta for about 10 minutes or until al dente.  Drain pasta and put back in the saucepan.  Add the shrimp mixture and spinach.  Set aside 1/4 cup feta cheese, add remaining feta to the pasta and stir to coat well.  When ready to serve, sprinkle with the feta you set aside (1/4 cup].
Mom's Cheesy Casserole (Baked Mac and Cheese)


Ingredients:
milk, sharp cheddar cheese, elbow macaroni, black pepper, butter

Directions:
Cook pasta according to directions; set aside.
In a large bowl, add can of soup to a can of milk slowly to get the very last of the soup out of the can.
Add cheddar and black pepper, stir well.
Stir in macaroni and pour into casserole dish. If desired, leftover ground beef, sausage, or ham can be added at this time.
Top with bread crumbs mixed with butter.
Bake at 350 for 30-35 minutes.
Gaedcarha (The Original Name for Jedtifsio)


Ingredients:
honey, piloncillo cone, papayas, fresh ginger, guavas, kiwi fruits, mangoes, strawberries, cinnamon stick

Directions:
Boil the coconut water (and juice if chosen] and add everything.
Let that simmer for 40 minutes.
Take the fruit out with tongs and strain through a coffee strainer.
Serve warm and enjoy!
McCormick® Gingerbread Men Cookies
Category: trusted-brands-recipes-and-tips
By McCormick Spice

These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons.

Ingredients:
3 cups flour
2 teaspoons McCormick® Ground Ginger
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon baking soda
¼ teaspoon McCormick® Ground Nutmeg
¼ teaspoon salt
¾ cup butter, softened
¾ cup firmly packed brown sugar
½ cup molasses
1  egg
1 teaspoon McCormick® Pure Vanilla Extract

Directions:
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in another large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

Prep time: 20 mins
Cook time: 10 mins
Total time: 4 hrs 30 mins
Yields: 24 (1 cookie) servings

Calories: 158.1
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 24 g
Sugars: 10.6 g
Dietary fiber: 0.5 g
Protein: 2 g
Cholesterol: 23 mg
Sodium: 125.3 mg
Marinated Grilled Flank Steak


Ingredients:
beef flank steak, canola oil, olive oil, soy sauce, green onion, garlic powder, cider vinegar, honey

Directions:
Score flank steak on both sides.
Combine all other ingrediants in a large mixing bowl.
Place steak and marinade in a large cooking bag. Remove air and seal tight. Let marinate for 4 to 8 hours.
When ready, fire up the grill!
Grill steak on each side for about 10 minutes per side. The steak is best served medium rare.
Slice into 1/4 inch slices.
Thyme and Garlic Roast Chicken


Ingredients:
whole chickens, lemons, garlic, thyme, olive oil, flaked sea salt, white wine

Directions:
Preheat oven to 160c.
Wash and pat the chicken dry.
Place 1 lemon into the cavity if the chicken and tie the legs with kitchen string to secure them.
Place the garlic, thyme and remaining lemon into a baking dish and place the chicken on top.
Brush chicken with the olive oil and sprinkle with salt.
Pour in the stock and wine and cover with foil, and roast chicken for 2 hours.
Remove foil, increase the oven temperature to 200 c and roast chicken for a further 25 minutes or until golden and juices run clear from chicken when tested with a skewer.
Cavatelli Salad With Artichokes and Goat Cheese


Ingredients:
extra virgin olive oil, cherry tomatoes, artichoke hearts, green onions, garlic cloves, fresh basil, salt, pepper

Directions:
Cook pasta in a large pot of boiling water until al dente (or according to package directions].  Drain in a colander and rinse under cold water.
Whisk together oil and vinegar in a small bowl.  Pour over pasta and toss to coat.
Add tomatoes, artichokes, olives, green onions, garlic and basil.  Toss to coat.  Season generously with salt and pepper (or to taste].
Add goat cheese and mix gently until melted.  Serve immediately or at room temperature.
Lemon Basil Jelly


Ingredients:
lemon basil, water, vinegar, honey, sugar

Directions:
Place basil in apple juice, hot water and vinegar. Bring to a boil and let steep covered for 30 minutes.
Strain and place 3 1/2 cups liquid into a pot.
Stir in pectin and bring to a a full rolling boil.
Add sugar and honey and return to a full rolling boil. Boil for 1 minute, stirring constantly.
Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
Shut off flame for 5 minutes.
Remove without tilting the jars.
Set on a flat surface in a draft free place 12-24 hours.
Remove bands and wipe jars.
Label and store in a dark place for 1 year.
Fruit Cobbler Muffins


Ingredients:
nectarines, pluots, nectarines, pluots, sugar, gluten free baking powder, salt, butter, applesauce, milk, vanilla extract

Directions:
Sift the flour, sugar, powder, and salt in a bowl, making a well in the center.
Pour chopped fruit, butter, applesauce, milk, and vanilla into the well; blend by hand.
Scoop batter into lightly greased muffin pan.
Insert a fruit wedge into each muffin; letting it stick out of the batter.
Sprinkle muffin tops with cinnamon sugar.
Bake for 20-25 minutes in a preheated 350* oven.
Cool 5 minutes in pan, then turn out on rack to cool.
Enjoy!
Raspberry Sorbet


Ingredients:
raspberries, caster sugar, water, creme de cassis, Creme de Cacao

Directions:
Put the sugar and water in a pot and heat until the sugar dissolves.
This is likely to happen before the water boils.
Do not stir, but instead set the mixture aside to cool and then put in the fridge until it is completely cold.
Afterwards, mix the berries, cold syrup and creme de cassis in a food processor or blender.
Whiz until smooth and then, if desired, push through a sieve to remove the seeds.
You can leave the seeds in if you like a little crunch in your sorbet.
Freeze the mixture in an ice cream maker.
You can also do it by hand, stirring the frozen edges into the center every hour or so until it is nearly frozen.
However, the texture will not be as velvety as in an ice cream maker.
Comprehensively Stuffed Squash -- a Moosewood Recipe


Ingredients:
acorn squash, onion, garlic clove, celery, butter, sage, thyme, walnuts, sunflower seeds, lemon, raisins, cheddar cheese, salt, pepper, cottage cheese, egg, parmesan cheese, apple

Directions:
For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle.  Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter.  Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.].
Add remaining ingredients (except cheese and egg].  Cook, stirring over low heat, 5-8 minutes - until everything is aquainted.  Remove from heat and mix in egg and cheese.  Pack stuffing into squash cavities.
Bake, covered, 25 minutes.
Chicken Marsala with Portobello Mushrooms
Category: world-cuisine
By JPFRMNY

A restaurant-style Chicken Marsala with savory portobello mushrooms.

Ingredients:
8 tablespoons butter, divided
2 tablespoons olive oil, divided
4  portobello mushroom caps, sliced
1 clove garlic, chopped
1 tablespoon all-purpose flour
1 (14.5 ounce) can beef broth
½ cup dry Marsala wine
1 tablespoon browning sauce
kosher salt, or to taste
¼ teaspoon ground black pepper, or to taste
6  skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch kosher salt and pepper to taste
¾ cup all-purpose flour, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside. Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute. Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat. Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture. Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 425.9
Fat: 23.1 g
Saturated fat: 11.3 g
Carbohydrates: 19.9 g
Sugars: 3.1 g
Dietary fiber: 1.6 g
Protein: 29.1 g
Cholesterol: 107.9 mg
Sodium: 622 mg
Gluten Free Donut Drops


Ingredients:
butter, sugar, salt, vanilla extract, egg, confectioners' sugar

Directions:
Preheat oven to 350.
Grease cookie sheet or line with parchment.
Cream butter, sugar, salt, and vanilla.
Beat in egg.
Stir in coconut flour.
Form into 8 balls and bake 15 minutes, until golden.
Let cool; sprinkle with powdered sugar.
Sweet-Sour Green Bean Soup
Category: soups-stews-and-chili
By Cookiemonster

This is a tangy soup that my mother used to make. I couldn't find another recipe like it, so thought I would write it down for my own sake and share it for others.

Ingredients:
3  potatoes, cut into cubes, or more to taste
2 cups 1-inch cut green beans
water to cover
salt and ground black pepper to taste
5 slices bacon, chopped
2 tablespoons all-purpose flour
¼ cup apple cider vinegar, or to taste
2 tablespoons white sugar, or to taste

Directions:
Place potatoes and green beans into a large pot. Pour enough water over potatoes and green beans just to cover and season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Stir flour into bacon until flour forms a paste, 2 to 3 minutes. Mix bacon mixture into potato mixture; bring to a boil and cook until thickened, 5 to 10 minutes. Mix vinegar and sugar into soup.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 162.5
Fat: 3.4 g
Saturated fat: 1.1 g
Carbohydrates: 27.6 g
Sugars: 5.6 g
Dietary fiber: 3.7 g
Protein: 5.9 g
Cholesterol: 8.4 mg
Sodium: 187.4 mg
Magnolia Bakery's Chocolate Drop Cookies


Ingredients:
unbleached flour, baking soda, salt, unsalted butter, light brown sugar, sugar, eggs, milk, pure vanilla extract, pecans

Directions:
Preheat oven to 350°.
Combine the flour, cocoa powder, baking soda and salt in large bowl; set aside.
In another large bowl cream the butter, brown sugar and white sugar until smooth; about 3 minutes.
To the butter mixture, add the eggs and mix well. Next add the milk and vanilla extract. Blend for another minute.
Stir in the flour mixture and beat thoroughly. Add the pecans, Almond Roca bits (or Heath Bars] and the vanilla chips.
Arrange the cookies on a parchment lined baking sheet.
Leave several inches between each cookie as they will need room to expand.
Bake for about 10-12 minutes. Remove from oven, cool cookies on the sheet. Remove the cookies after 1 minute and cool on wire rack.
Cold Poached Trout


Ingredients:
trout, lemons, white pepper, rosemary, salt, dry white wine, butter, onion

Directions:
Wash trout in cold water. Blot dry. Slash outside flesh diagonally, 2 or 3 cuts to each fish.
Cut lemons in half. Using 1/2 lemon for each trout, gently rub with cut side of lemon, squeezing as you rub. Season inside and out with salt & pepper. Sprinkle 1 tsp rosemary leaves in the cavity of each fish.
Bring wine, stock, butter, and onion to simmer in shallow skillet or roasting pan. Add fish and simmer 12-15 minutes. Cover and refrigerate, in pan, 1 hour.
Remove fish carefully from liquid. Lift off skin. Store on bed of paper towels on platter covered with foil or plastic wrap.
Refrigerate liquid separately.
Just before serving, arrange trout on beds of lettuce on individual serving plates.
Pour over each fish 1 teaspoon of poaching liquid. Serve with mustard mayonnaise.
Chickpea Chowder


Ingredients:
red bell pepper, garlic cloves, chicken broth, soy sauce, garbanzo beans, cooked brown rice, coconut milk, dried cilantro, cayenne pepper, lime

Directions:
Heat oil in a large saucepan over medium heat.
Add jalapenos, red bell pepper and garlic. Saute five minutes or until peppers are soft.
Add chicken broth and bring to a boil.
Whisk in peanut butter and stir continuously until peanut butter is melted.
Add minced onion, soy sauce, beans, rice, coconut milk and cayenne.  Simmer for about ten minutes.
Add cilantro and lime juice and heat through.
Chicken Flautas
Category: appetizers-and-snacks
By Arlene Spurlock

Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice.

Ingredients:
4  skinless, boneless chicken breast halves - cooked and shredded
1 (8 ounce) jar picante sauce
¼ teaspoon ground cumin
8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
36 (6 inch) corn tortillas
1 tablespoon vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together. In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

Yields: 36 servings

Calories: 126.8
Fat: 5.5 g
Saturated fat: 2.8 g
Carbohydrates: 12.1 g
Sugars: 0.5 g
Dietary fiber: 1.7 g
Protein: 7.7 g
Cholesterol: 20.3 mg
Sodium: 134.6 mg
Monte Cristo Sandwich


Ingredients:
butter, ham, swiss cheese, gruyere cheese, mustard, mayonnaise, eggs, milk, salt, powdered sugar

Directions:
For each sandwich use 3 slices of bread.  Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken.
Butter both sides of the second slice of bread and spread with a little mustard or other dressing, if desired.
Place on top of turkey or ham slice and top with 2 thin slices of cheese.
Butter third slice for top; press sandwich lightly and trim crusts.
Cut into halves diagonally and secure with toothpicks.
Beat eggs with milk and salt.
Dip sandwich halves into the egg mixture and fry on a hot skillet or griddle in butter or margarine.
Brown on all sides, adding more butter when necessary.
Dust lightly with powdered sugar & remove toothpicks before serving.