xiaoxl/recipe_data huggingface dataset:
Grilled Chicken Thighs with Peach and Cherry Salsa
Category: meat-and-poultry
By Bibi

Toss together a lively peach and cherry salsa, and serve on top of grilled chicken thighs. We wait all year for fresh stone fruit, so take advantage of the abundance and dish up a slightly different take on salsa. Grilling chicken thighs seems to be a bit more forgiving than white meat. The marinade for the chicken is tasty, too!

Ingredients:
¼ cup extra-virgin olive oil
1  orange, juiced
1  lime, juiced
2 cloves garlic, minced
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon smoked paprika
salt and ground black pepper to taste
8  boneless, skinless chicken thighs
1 ½ cups peeled and diced fresh peaches
1 cup pitted and diced red cherries
⅓ cup chopped cilantro
2 tablespoons seeded and minced jalapeno pepper
2 tablespoons minced red onion
1 tablespoon fresh lime juice
2 tablespoons extra-virgin olive oil, or as needed

Directions:
Add olive oil, orange juice, lime juice, garlic, cumin, coriander, cayenne, paprika, salt, and pepper to a gallon-sized zip-top bag. Seal and gently squeeze the ingredients together until combined. Add chicken thighs, press out most of the air, and seal. Lay the bag flat in the refrigerator so that the chicken thighs are in a single layer. Marinade for at least 4 hours, turning the bag over every 2 hours. Prepare the salsa before lighting the grill. Combine peaches, cherries, cilantro, jalapeno, red onion, and lime juice in a medium bowl. Toss gently and refrigerate. Clean and preheat a gas grill to medium heat, about 20 minutes. Brush grill grates with olive oil. Remove chicken thighs from the marinade. Discard the marinade. Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with salsa.

Prep time: 15 mins
Cook time: 10 mins
Total time: 4 hrs 25 mins
Yields: 8 servings

Calories: 214.7
Fat: 15.5 g
Saturated fat: 2.9 g
Carbohydrates: 6.7 g
Sugars: 4.7 g
Dietary fiber: 1 g
Protein: 12.1 g
Cholesterol: 42.5 mg
Sodium: 61.3 mg
Three Berry Crisp


Ingredients:
apples, fresh strawberries, frozen strawberries, rhubarb, sugar, flour, cinnamon, oatmeal, flour, brown sugar, cinnamon, nutmeg, butter

Directions:
Slice the apples and place in greased 2.
5 quart baking dish.
Add strawberries quartered add rhubarb cut in 1 inch length,s.
Mix together sugar, flour and cinnamon and stir gently through fruit.
Mix together topping of oats, flour, brown sugar, cinnamon and nutmeg and sprinkle over fruit mixture.
Melt butter and pour over all.
Bake at 350 for 1 hour.
Stu's Hummus


Ingredients:
chickpeas, garlic cloves, lemon juice, tahini, cumin

Directions:
Drain the chickpeas, saving the liquid.
Peel and mince the garlic.
Add chickpeas, garlic, lemon juice, and tahini to the food processor.
Blend until its coarsely processed, scraping down the sides to make sure it all gets evenly processed.
Add the reserved chickpea liquid (roughly a quarter cup, maybe?] until it is a desired consistency.
Now its up to you to adjust to your own tastes; ie: add more garlic, try some cumin or parsley, experiment with adding some yogurt.
Caramel Apple Cheese Ball


Ingredients:
cream cheese, tart apple, crushed pineapple, ground cinnamon, ground nutmeg, pecans

Directions:
In a mixing bowl, combine cream cheese, apple, pineapple and spices.  Blend well.
Add 1/2 cup pecans; blend well.
Form into a ball and roll in remaining pecans to coat.  Drizzle with caramel, if desired.
Refrigerate until firm.
Fettuccini Alfredo


Ingredients:
fettuccine pasta, all-purpose flour, unsalted butter, cream cheese, parmesan cheese, ground nutmeg, black pepper, fresh parsley

Directions:
Cook pasta according to package directions, drain and set aside.
In same pot pasta was cooked, melt butter and add flour. Stir until pasty.
Add chicken stock, cream cheese, nutmeg, pepper and 2 tbsp parmesan cheese; cook over medium heat for 2 minutes or until it starts to boil and thicken.
Return pasta to pot, add parsley, toss well to coat.
Top with remaining parmesan cheese.
Rogene's White Chocolate and Cherry Cookies


Ingredients:
butter, sugar, egg, vanilla, flour, baking soda, dried cherries, white chocolate chips, pecans

Directions:
Cream sugar and butter together., Add egg and vanilla., Mix in flour and baking soda., Stir in cherries, chips and pecans., Bake for 15 min at 350 degrees.
Sweet Potato Soup With Matchstick Fries and Frizzled Leeks


Ingredients:
sweet potatoes, leeks, butter, fresh ginger, leek, canola oil, russet potatoes, leek, potato starch

Directions:
Peel and quarter the sweet potatoes. Wash the leeks well, and drain. Remove any damaged outside peel, remove the hairy white tips from the end, and cut the leeks into 1-inch slices. Leave 1 (3-inch] section aside to be fried for the garnish. In a large pot, cook the leeks with the butter until soft. Do not brown. Add the stock or water. Add the sweet potatoes, and bring to a boil. Reduce the heat to medium, and boil until cooked through, just softer than fork tender. Using an immersion blender, puree the ingredients until they are thoroughly blended. Add the grated ginger, and test for consistency. If too thick, add a bit more water. Taste for seasoning, adding more salt or pepper, as needed. Ladle the soup into warm bowls, and garnish with a mound of hot crispy matchstick potatoes and frizzled leeks.
Matchstick Fries and Frizzled Leeks:
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.] To make matchstick fries: Peel and cut potatoes into matchstick slices. Rinse them under cold water in a strainer to remove the excess starch. Let drain well, and pat dry. Fry for 3 to 5 minutes submerged in canola oil, until they are a nice deep golden brown. Drain the potatoes on a paper towel or absorbent cloth. Sprinkle with salt and pepper while hot. To make 'frizzled leeks': Cut the 3-inch piece of leek into matchstick slices similar to the potato. Place the potato starch in a small bowl, lightly dust the leek pieces in it to help prevent them from burning. Fry the strips of leek in the same hot oil used for the potatoes, until they are just golden, about 1 minute Add to the bowl of matchstick fries. Mix them together. Garnish in a little mound on top of the soup.
Instant Apple Oatmeal for One


Ingredients:
Splenda sugar substitute, apple, soymilk, cinnamon

Directions:
"Empty oatmeal packet into a microwave-safe bowl and mix with Splenda.  Add apple and soy milk (and cinnamon if desired] -- more liquid if you like watery oatmeal, less if you like it thicker.  Microwave for 1 1/2 minutes on HIGH.  Remove from microwave, stir, and serve immediately."
Mexican Margarita Chicken


Ingredients:
chicken breasts, avocado, lime, juice of, chili powder, salt, black pepper, garlic clove, cheddar cheese

Directions:
preheat oven to broil.
in a small bowl, juice half of a lime (if you like lime feel free to add more].
open, and dice avocado into small cubes.  add to bowl.
peel and mince 1 clove of garlic.
add salt, pepper, garlic and chilli powder to taste.
drizzle with tequilla (optional].
stir and set aside.
season chicken breasts.
cook or grill chicken (i used a george forman, because I was lazy] untill it is almost cooked.
place chicken in a greased pyrex dish, (or something like that] and cover with avocado mixture.
grate cheddar cheese over chicken breasts.
broil untill cheese is melted and bubbling.
i served mine with nacho chips and mango salsa, but you could easily serve it with rice or a salad.
Pumpkin Puree


Ingredients:
"pumpkin"

Directions:
*Cut the skin off the pumpkin.
*Cut pumpkin into 1 or 2 inch cubes.
*Place in casserole.
Cook in 350°F degree oven for one hour.
Pumpkin is done when it is soft and "mushy" when pressed with a fork.
With hand blender or food processor, blend until smooth.
To remove excess liquid, place pureed pumpkin in strainer or cheese cloth and allow to drip overnight.
Use right away or freeze in small amounts to be used in cooking and backing.
*Cover large slices of pumpkin (with skin] in tin foil place on cookie sheet and after baking scrape the fruit from the skin and follow instructions for puree.
Vadai Curry


Ingredients:
onions, salt, onions, fresh tomato, cloves, cinnamon stick, bay leaf, anise seed, red chili powder, turmeric, garam masala, salt, garlic cloves, onions, chutney, green chili, red chilies, coconut, cashews

Directions:
Soak the bengalgram in water for 1 hour. Drain the water and grind to a coarse paste.
Mix in salt and the2tbsp chopped onions.
Make small dumplings of this mixture and deep fry in hot oil till golden brown. Remove and keep aside to drain.
To prepare the gravy - Make a smooth paste by grinding by grinding all the ingredients from aniseed till coconut  by using very little water.
Heat oil in a pan, add the cloves, cinnamon, bay leaf and aniseed.
Fry till a nice aroma comes and then mix in the chopped onions and keep sautéing till it turns brown. Now add the chopped tomatoes.
Keep stirring and once the tomatoes have become mushy and the oil floats on top, mix in red chili powder, turmeric and garam masala. Fry for a minute then add the paste fry little oil floats on top--it takes 4-5 minutes of frying.
Now add 3 cups of water,keep on stove till the gravy starts to come to a boil. Now add the deep fried dumplings and the salt. Let it cook for some time till the dumplings soak up some of the gravy.
Now is the time to adjust the salt and the consistency of the gravy.
Serve this hot vadai curry  garnished with chopped coriander and golden fried cashews with steaming hot idlis.
Creamy Cheesy Vegetable Soup


Ingredients:
water, chicken bouillon cubes, frozen hash browns, Velveeta cheese, milk

Directions:
Add the water, bouillon cubes, hash browns and Vegetables into soup pot., Boil until the vegetables are soft, stirring often., Add 2 cans mushroom soup, velveeta cheese, and the milk., Return to a boil, then simmer 30 minutes., Serve., This freezes well for OAMC.
Bok Choy Soup With Mushrooms and Ginger


Ingredients:
dried funghi porcini, shiitake mushrooms, hot water, shallots, garlic cloves, vegetable broth, ginger, soy sauce, bok choy, mixed spice, chili powder

Directions:
Soak dry porcini mushrooms in 250 ml of hot water for 5 - 10 minutes. Drain, but save the water.
In a large pot over medium heat sauté shallots and garlic in the oil for 3 - 4 minutes until onions are translucent and garlic is fragrant.
Add porcini mushrooms, the water they soaked in, vegetable broth, ginger and soy sauce. Bring to a boil, then reduce heat to low, cover and simmer for 10 - 15 minutes.
Add bok choy and cook for 5 minutes, until tender.
Before serving stir in Chinese spice mixture and chili powder.
Meanwhile, prepare the rice noodles according to the instructions on the package. Drain and divide noodles among four bowls. Add bok choy soup to the noodles.
Smoky Seasoning


Ingredients:
garlic powder, onion powder, ground cloves, dried basil

Directions:
In a small bowl combine all ingredients., Store in airtight container up to six months.
Craig's Three Bean Chili


Ingredients:
onion, garlic cloves, chili powder, cumin, cayenne, diced tomatoes, barbecue sauce, kidney beans, black beans, chickpeas, corn, salt, Tabasco sauce

Directions:
Saute the onion and garlic in oil until the onion becomes translucent, or about 5 minutes.
Add chili powder, cumin and cayenne and cook for about a minute, being careful not to let the spices burn.
Add diced tomatoes and barbeque sauce (if using] and bring to a boil.
Add the cans of beans and corn.
Cover and simmer for about 40 minutes, adding salt and tabasco sauce to taste.
Fennel in Wine and Honey
Category: side-dish
By shari p.

A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.

Ingredients:
4  fennel bulbs, trimmed and quartered
¼ cup olive oil
½ cup chicken broth
1 tablespoon honey
1 cup white wine
1 teaspoon mustard seed
salt and pepper to taste

Directions:
Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth, honey, and wine. Season with mustard seed, salt, and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 132.7
Fat: 7.1 g
Saturated fat: 0.9 g
Carbohydrates: 11.7 g
Sugars: 2.7 g
Dietary fiber: 3.7 g
Protein: 1.7 g
Cholesterol: 0.3 mg
Sodium: 122.7 mg
Dill Cucumber Salad


Ingredients:
sour cream, yogurt, sugar, vinegar, fresh dill, salt, cucumbers, green onions

Directions:
In a large bowl combine first 5 ingredients., Add the cucumbers and onions and toss., Cover and chill for at least 1 hour., Enjoy!
Sugar Free Pudding Cookies


Ingredients:
sugar-free instant pudding mix, Bisquick, egg

Directions:
Mix pudding and Bisquick.
Add oil and beaten egg.
Shape in balls and place on ungreased cookie sheet.
Push thumb into centre  and add a dab of sugar-free jam  OR criss cross with a fork.
Bake 350 5-8 minutes.
New England Maple Mustard Scallops


Ingredients:
bacon, unsalted butter, fresh scallops, half-and-half, Dijon mustard, pure maple syrup

Directions:
Sauté the bacon and pour off the fat.
Cool and crumble; set aside.
Melt the butter in the same skillet over medium high heat.
Briefly sauté the scallops until heated through, about 3 minutes.
Remove with a slotted spoon to a warm bowl.
Add the half and half to the scallop liquid and boil the cream, stirring occasionally, until reduced to about ¾ cup.
Keep an eye on the heat and lower to medium, maintaining a steady reduction.
Add the mustard, maple syrup and pour in any juices collected in scallop bowl.
Boil for another 3 to 4 minutes until reduced again to sauce consistency.
Add the scallops and crumbled bacon to the sauce, toss quickly and serve immediately.
4-Step Chicken - Rustic Lemon-Onion Chicken


Ingredients:
boneless skinless chicken breast halves, dried thyme, olive oil, all-purpose flour, red onion, white wine, chicken broth, lemons, butter

Directions:
Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
Place the chicken on a serving platter. Spoon the sauce over the chicken and serve.
Lemony Salmon with Watercress Salad
Category: main-dish
By Bilal Maassarani

This dish is fairly easy to make, yet it is elegant, tasty, and very nutritious! You may want more or less salad with it. It may be served with quinoa as a side for some more flavor and extra health benefits. Great for pesco-vegetarians!

Ingredients:
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon chopped shallot
2 ½ teaspoons olive oil, divided
¼ teaspoon lemon zest
3 (6 ounce) fillets salmon
½ cup creme fraiche
1 ½ teaspoons lemon juice
¼ teaspoon lemon zest
1 pinch salt and ground black pepper to taste
1 ½ cups watercress, chopped
¼ cup chopped fresh dill
¼ cup chopped fresh tarragon
2 teaspoons lemon juice
2 teaspoons olive oil
1 pinch salt and ground black pepper to taste
1  lemon, cut into wedges

Directions:
Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour. Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce. Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper. Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil. Transfer salmon fillets, with marinade, to the prepared baking sheet. Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes. Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.

Prep time: 35 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 3 servings

Calories: 477
Fat: 32.1 g
Saturated fat: 12.6 g
Carbohydrates: 13.1 g
Sugars: 7.5 g
Dietary fiber: 1.9 g
Protein: 38 g
Cholesterol: 129 mg
Sodium: 190.3 mg
Baked Brie with Maple Caramelized Apples and Spiced Praline Bacon
Category: meat-and-poultry
By Julie Hubert

This is a party in your mouth. Creamy, smoky, spicy, sweet, this recipe makes for a dramatic appetizer that will wow at your Thanksgiving cocktail hour! The recipe also works with a 16-ounce round of Brie if you're feeding a big crowd. Serve with a baguette or your favorite crackers.

Ingredients:
3 slices bacon
2 tablespoons finely chopped pecans
1 tablespoon brown sugar
1 teaspoon chili powder
sea salt to taste
2 tablespoons unsalted butter
2  Golden Delicious apples - peeled, cored, and cut into 1/2-inch thick slices
3 tablespoons pure maple syrup
¼ teaspoon ground cinnamon
1 (8 ounce) round Brie cheese
1 teaspoon chopped fresh rosemary  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Lay bacon on the prepared baking sheet. Mix pecans, brown sugar, chili powder, and sea salt together in a bowl. Sprinkle evenly over the bacon. Bake in the preheated oven until crisp, and browned, 18 to 20 minutes. Transfer to a rack to cool. Chop bacon into rough pieces. Melt butter in a nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup. Saute, stirring only every 60 to 90 seconds, until apples are tender and brown, about 8 minutes. Mix in remaining 2 tablespoons maple syrup and cinnamon. Transfer to a bowl. Cut a round of parchment paper slightly larger than the round of Brie cheese. Place the Brie cheese on the parchment paper; place onto a baking sheet. Top with the cooked apples to make a big mound. Bake in the hot oven for 5 minutes. Add bacon-praline mixture on top of the Brie. Continue baking until top is bubbly, 2 to 3 minutes more. Transfer to a serving platter using a large spatula. Sprinkle with sea salt and rosemary.

Prep time: 25 mins
Cook time: 8 mins
Total time: 33 mins
Yields: 8 servings

Calories: 193.2
Fat: 13.5 g
Saturated fat: 7.4 g
Carbohydrates: 11.6 g
Sugars: 10 g
Dietary fiber: 1 g
Protein: 7.5 g
Cholesterol: 39.7 mg
Sodium: 301.9 mg
Tiramisu Torte


Ingredients:
brewed coffee, cream cheese, sugar, brewed coffee, vanilla

Directions:
Preheat oven to 350.
Grease and flour 2 9-inch cake pans.
To make cake, beat together cake mix, coffee and egg whites on low speed until moistened.
Beat on high for 2 minutes.
Fold in chopped candy bars.
Pour batter into pans and bake 25-30 minutes or until cake tests done.
Cool on wire racks.
When cool, split into 4 layers.
For frosting: In a chilled bowl beat cream cheese with sugar until smooth.
Add whipped cream, syrup and coffee.
Whip until thick and creamy.
Stir in vanilla.
Blend well.
Spread frosting over each layer.
Top with crushed Heath bar.
Egg Challah


Ingredients:
dry active yeast, dry active yeast, sugar, hot water, hot water, salt, eggs, sugar, flour, egg, sugar

Directions:
Take the yeast with the 2 tablespoons of sugar and put them into a bowl with 1 cup of hot water.
Wait about a minute or two until you see the yeast bubble a bit. Then add all the wet ingredients.
Then add the 2 tablespoons of salt, 1 1/2 cups of sugar, and the 6 eggs.
Mix a little bit, then pour in the 5 lbs of flour.  Make sure it all goes inches  Put both covers on to the machine, when tightly on start to mix first on #2 then move to #4 until well mixed.
When all mixed up remove from bowl and place on top of a floured cloth or towel. Let it sit and rise until it is about double its original size.
Shape or braid the Challas as you please.
After they are shaped egg them with 1 egg and a tablespoons of sugar (optional in the above ingredients list].
Placce challas in aluminum pans and bake on 350 OR in coated pans bake on 300 for about 15-20 minutes on each shelf.
You be the judge on your own oven.
Potato, Egg and Corn Salad With Buttermilk


Ingredients:
shallots, garlic cloves, eggs, cashews, mild paprika, sugar, buttermilk, mayonnaise

Directions:
Peel and slice the potatoes into smallish cubes. Cook and drain, allow to cool.
While the potatoes cook, hard boil two eggs, allow to cool.
Remove the sweetcorn kernels from cob, if you're using fresh corn.
Slice the garlic.
Fry the garlic and corn kernels in the oil for 2-3 minutes, remove from heat.
Peel and slice the eggs.
Slice the shallots.
Into a salad bowl place the potatoes, eggs, corn mixture, shallots, cashews, spices, buttermilk and mayonnaise.
Mix, and serve with green salad and tomatoes.
Thai Beef Curry
Category: world-cuisine
By Betty McCommon

My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked. We were both impressed and will make this again. Serve over cooked rice.

Ingredients:
1 tablespoon peanut oil
½  yellow onion, sliced thin
½  green bell pepper, sliced into 1/4-inch strips
½  red bell pepper, sliced into 1/4-inch strips
1 (14 ounce) can coconut milk
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons red curry paste, or more to taste
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon peanut sauce, or more to taste  (Optional)
1 teaspoon Worcestershire sauce
¼ teaspoon ground turmeric
⅛ teaspoon garlic salt, or more to taste
⅛ teaspoon curry powder, or more to taste
⅛ teaspoon garam masala, or more to taste
2 dashes chile-garlic sauce (such as Sriracha®)
1 ½ pounds sirloin steak, cut into strips
⅓ cup peanuts, chopped

Directions:
Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl. Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste. Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

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

Calories: 377.1
Fat: 27.5 g
Saturated fat: 16 g
Carbohydrates: 10.9 g
Sugars: 4.7 g
Dietary fiber: 2.3 g
Protein: 24.1 g
Cholesterol: 49 mg
Sodium: 800.2 mg
"the" Marinade!


Ingredients:
minced garlic cloves, paprika, Worcestershire sauce, red wine vinegar, extra virgin olive oil

Directions:
Mix all ingredients in a bowl, using a whisk is best to incorporate the oil.
Place meat of choice into a Ziploc bag and cover with marinade.
Seal the bag and place in fridge until ready to cook, 2-4 hours or overnight. Turning a few times.
When ready to cook, remove from marinade and discard Ziplock bag and remaining marinade.
Grill flank steak until done to your liking.
Brown Sugar Rum Glaze


Ingredients:
butter, brown sugar, dark rum, confectioners' sugar, evaporated milk

Directions:
In a small pan melt 3 tablespoons butter and 3 tablespoons of brown sugar.
Cook 5-8 minutes until bubbly and brown.
Add 3 tablespoons dark rum and whisk for about 1 minute.
Remove from heat, add 2 cups sifted icing/confectioners' sugar and 1 tablespoons evaporated milk.
Pour over cake.