xiaoxl/recipe_data huggingface dataset:
Sweet Potato Balls Rolled in Coconut and Cornflakes


Ingredients:
sweet potatoes, brown sugar, orange zest, nutmeg, sugar, cinnamon, marshmallows

Directions:
Preheat oven to 350.
bake potatoes until tender, peel and mash, stir in brown sugar, orange juice,nutmeg & zest.
Toss coconut, sugar, cinnamon and cornflakes in a separate bowl.
Form a 3-4"ball of potato mixture , roll in coconut/cornflake mix and press marshmallow on top.
Bake for 15-20 minutes.
Rosy Swirl Cranberry Bread


Ingredients:
2% low-fat milk, butter, old fashioned oats, dry yeast, warm water, eggs, vanilla extract, sugar, salt, whole wheat flour, all-purpose flour, cinnamon, sugar, fresh cranberries, sugar

Directions:
Combine milk and 1/4 cup butter in a small saucepan and heat until butter melts. Pour into a large bowl and stir in oats. Let stand about 10 minutes.
Sprinkle yeast over warm water, and let stand 10 minutes or until bubbly.
Add eggs, vanilla, sugar, salt and yeast mixture to oat mixture. Stir well.
Stir in whole-wheat flour and 2 cups all-purpose flour, 1 cup at a time. Turn dough out onto a clean, floured surface; knead in remaining all-purpose flour, 1/4-cup at a time, until smooth and pliable. Knead about 6 minutes. Spray a large bowl with cooking spray and place dough in it. Cover and let rise 1 to 1 1/2 hours, until doubled in bulk.
To prepare the filling, combine cranberries and sugar in a small saucepan. Cook, stirring constantly, until sugar melts and cranberries start to pop. Remove from heat and set aside.
Coat two 9-by-5-by-3-inch loaf pans with cooking spray. When the dough has risen, punch it down; divide into two equal parts.
Melt remaining 1/4 cup butter. Roll out one portion of dough into a 12-by-16-inch rectangle on a floured surface. Brush with 2 tablespoons melted butter. Sprinkle on 2 tablespoons cinnamon-sugar, stopping 3/4 inch from edges. Spread with half the cranberry filling, stopping 3/4 inch from edges.
Roll dough up, starting on one of the short sides. Pinch seams together at both ends; tuck ends under slightly. Place loaf, seam side down, into prepared pan. Repeat for second loaf.
Cover loaves and let rise until doubled in bulk, 45 to 60 minutes.
Preheat oven to 375°F Bake 35 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from oven, let stand in pans 5 minutes, then remove from pans and cool on racks 30 minutes.
Cakes in a Cone


Ingredients:
character(0]

Directions:
Prepare cake mix or brownie mix according to pkg directions., Fill each cone about 3/4 full of batter, up to first ridge in cones., Place cones in the cups of a cupcake pan or on a cookie sheet., Bake@ 400 degrees fr 15-18 minutes or until tests done., Remove from oven and let cool completely before frosting.
Chinese Spareribs
Category: world-cuisine
By IBNSHISHA

After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own.  This recipe is pretty simple, and yields tender, juicy, tangy ribs.  In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.

Ingredients:
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
½ teaspoon grated fresh garlic
¼ teaspoon Chinese five-spice powder
1 pound pork spareribs

Directions:
In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight. Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate. Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

Prep time: 5 mins
Cook time: 40 mins
Total time: 2 hrs 45 mins
Yields: 2 servings

Calories: 502.8
Fat: 30.9 g
Saturated fat: 11.2 g
Carbohydrates: 23 g
Sugars: 17.5 g
Dietary fiber: 0.8 g
Protein: 30.4 g
Cholesterol: 120.5 mg
Sodium: 1014.9 mg
Refreshing Coconut Fruit Salad


Ingredients:
sweet apples, oranges, pineapple chunk, banana, sweetened flaked coconut, sweetened flaked coconut, coconut milk, cream cheese, sugar

Directions:
Mix apples, oranges, pineapple, and banana in a large bowl. Add toasted* and untoasted coconut, along with coconut milk.
To soften the cream cheese, zap it in the microwave for about 5-10 seconds. With a fork in a small bowl, cream the cheese with the sugar, add more if desired to taste.
Dump the cream cheese on top of the fruit, and mix thoroughly to incorporate. Serve at room temperature or chilled.
* To toast the coconut, spread on an ungreased pan and bake in a 300 degree oven just till lightly brown, around 3-5 minutes.
Parsnips, Potatoes and Bacon


Ingredients:
parsnip, potatoes, bacon, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Mix parsnips, potatoes and bacon in an ovenproof dish. Pour in stock and sprinkle with salt and pepper.
cover and bake for 45 minutes. Sprinkle with cheese and bake for 10 minutes longer.
January Pork


Ingredients:
extra virgin olive oil, garlic clove, clove, black pepper, bay leaf, dry white wine, salt

Directions:
Combine the olive oil, juniper berries, garlic, clove and pepper in a food processor.
Process until finely chopped.
Put the pork in a dish large enough to hold it and rub the entire surface with the mixture.
Lightly cover and let marinate in the fridge for 18 to 24 hours.
Next day preheat oven to 325°F.
Transfer the pork and marinade to a shallow roasting pan.
Sprinkle the meat lightly with salt and set the bay leaf on top of the roast.
Roast For 1 hour and 50 minutes or until internal temperature of 155°F.
Baste the meat with the pan juices and the wine adding the wine in thirds: the first third goes over the pork after the first 30 minutes of cooking.
Add another third after 20 minutes and another third is poured over the meat after 10 minutes.
Add a little water if the pan juices threaten to burn.
Once the meat is done cooking remove it and place on a platter and keep warm.
Degrease the pan juices and keep them hot as well.
If the pan juices are skimpy,set the pan over high heat and stir in the broth.
Simmer the juices as you scrape up the brown bits.
Taste for seasoning and keep warm.
Thinly slice the pork and arrange it on a warm platter.
moisten with pan juices and serve hot.
Insalata Di Formaggio - Cheese Salad


Ingredients:
parmigiano-reggiano cheese, green olives, celery heart, olive oil

Directions:
Cut cheese into slivers., Combine all ingredients, toss a few times and serve!
Lime, Orange or Lemon Curd


Ingredients:
limes, butter, sugar, eggs

Directions:
Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
Grate the zest very finely, take care that you don<U+0092>t grate the white pith.
Squeeze the juice out of the fruit; you will need 150mL.
Put the rind (zest], butter, sugar and juice in a heatproof basin.
Stand this over a pan of boiling water and heat until the sugar and butter have melted.
Lower the heat, you don<U+0092>t want the water to boil now.
Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
Pour into hot jars, when cool label them.
Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.
Roasted Beets With Apples


Ingredients:
beets, apple, onion, honey, lemon juice, Dijon mustard

Directions:
In a bowl, whisk together honey, mustard (if using], lemon juice, salt, and pepper. Set aside.
Toss beets, apple, and onion with honey mixture.
Place beets in a casserole dish and bake in a preheated 375* oven for 15 minutes.
Add onion and bake for an additional 20 minutes.
Add apple and bake for 10-15 minutes longer (depending on how soft they are].
Enjoy!
Creamy Chicken Tortilla Bake
Category: world-cuisine
By Shay

An easy recipe to make in the microwave or oven. Absolutely delicious.

Ingredients:
1 tablespoon butter
½ cup chopped onion
1 (10.75 ounce) can  condensed cream of chicken soup
1 cup sour cream
¼ teaspoon ground cumin
8 (6 inch) corn tortillas
2 (4 ounce) cans chopped green chiles, drained
3 cups cubed, cooked chicken
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

Directions:
Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin. Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese. Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 507.6
Fat: 34.8 g
Saturated fat: 18.5 g
Carbohydrates: 18.5 g
Sugars: 2.1 g
Dietary fiber: 2.2 g
Protein: 30.5 g
Cholesterol: 114.8 mg
Sodium: 975 mg
Apples and Noodles


Ingredients:
apples, cinnamon, brown sugar, butter

Directions:
Preheat oven to 350 degrees.
Place half of the noodles and apples in a buttered baking dish.
Sprinkle with half the brown sugar and a dash of cinnamon.
Dot with half the butter, repeat.
Cover and bake 30 minutes.
Stir well before serving (or, leave uncovered toward the end of baking to give the top a nice crunchy texture].
Slow Cooker Bulgogi
Category: world-cuisine
By brujah42

Recipe from a co-worker who made it for a potluck.

Ingredients:
½ cup soy sauce, divided
¼ cup white sugar, divided
4 teaspoons sesame oil, divided
2 cloves garlic, chopped, divided
1 teaspoon ground black pepper, divided
1 ½ pounds beef, thinly sliced
½ teaspoon sesame seeds
1  green onion, cut into 1-inch pieces, or more to taste

Directions:
Whisk 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper together in a large bowl; stir in beef. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes and preferably overnight. Combine remaining 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper in a small bowl to make a second batch of marinade. Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes. Place marinated beef, second batch of marinade, toasted sesame seeds, and green onion in a slow cooker. Cook on Low until beef is tender and flavors are combined, 6 to 8 hours.

Prep time: 25 mins
Cook time: 6 hrs 3 mins
Total time: 6 hrs 58 mins
Yields: 4 servings

Calories: 364.6
Fat: 19.3 g
Saturated fat: 6.4 g
Carbohydrates: 16.1 g
Sugars: 13.1 g
Dietary fiber: 0.6 g
Protein: 30.7 g
Cholesterol: 90.7 mg
Sodium: 1868.4 mg
Grilled Goats Cheese With Fresh Figs


Ingredients:
fresh figs, olive oil

Directions:
Use two 100g goats cheese rounds for this recipe.
Place the goats cheese on a lightly oiled baking tray.  Drizzle a little olive oil on top of each cheese.
Cut the stem part off each fig and discard.
Now slice each fig into about 3 slices.
Place on the baking tray with the goats cheese and drizzle a little balsamic vinegar onto the figs (not onto the cheese].
Place under a hot grill for just a couple of minutes until the cheese starts to bubble.
Serve as a starter.  Yum Yum!
**PS: If I manage to get my photo on here for this recipes you will see I've slightly cooked the cheese too long.  Not that it matters but it doesn't look as nice on the plate as it should do. Ooops!
Deliciously Healthy Paella


Ingredients:
olive oil, minced garlic cloves, yellow onion, vegetable broth, rice, tomatoes, red bell pepper, green bell pepper, yellow bell pepper, green peas, artichoke hearts, lemon, lemon wedge

Directions:
Heat the olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
Pour the rice into the paella pan and sauté for about 3 minutes.
Add the bell peppers and tomatoes and cook for a further 3 minutes.
Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed.
Stir in the peas.
Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender.
Serve the paella straight from the pan, garnished with lemon wedges.
Creamy Hot Chocolate
Category: trusted-brands-recipes-and-tips
By Eagle brand

Keep some condensed milk on hand for cold days, and whip up a batch of this rich hot chocolate warm your loved ones.

Ingredients:
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
½ cup unsweetened cocoa
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
6 ½ cups hot water
3 10 miniatures Mini marshmallows

Directions:
In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Slowly stir in water.  Heat through, stirring occasionally.  Do not boil.  Top with marshmallows, (optional).  Store covered in refrigerator.

Yields: 2 quarts

Calories: 250.5
Fat: 6 g
Saturated fat: 3.9 g
Carbohydrates: 20.9 g
Sugars: 17.4 g
Dietary fiber: 1.8 g
Protein: 3.1 g
Cholesterol: 17.5 mg
Sodium: 115.4 mg
Zucchini Stir Fry


Ingredients:
butter, olive oil, zucchini, bell peppers, fresh onions, green onion, garlic powder

Directions:
"Mix all vegetable in pan and cooked."
Layali Libnan (Lebanese Nights)
Category: world-cuisine
By Laila Baker

This is a cold semolina pudding with caramel syrup sauce and pistachio nut topping. The recipe is from my mother. If you do not wish to use rose water, you can substitute with 2 teaspoons of vanilla.

Ingredients:
8 cups cold milk
1 ½ cups semolina
2  eggs
3 tablespoons rose water
4 cups white sugar
2 ¼ cups water
¼ teaspoon lemon juice
1 cup whipping cream
1 tablespoon white sugar
⅓ cup finely chopped pistachio nuts

Directions:
Pour the milk into a large saucepan and bring to a boil over medium-high heat. Reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously. Continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes. Remove the pan from the heat and stir in the eggs and rose water. Pour the mixture into a 9x13 inch serving dish, or individual dishes. Allow the pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours or overnight. Heat 1/2 cup of the sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat. Stir to dissolve the sugar, then cook until the mixture turns golden brown. Immediately remove from the heat and stir in the rest of the water. Don't worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove, and stir in the remaining sugar until dissolved. Add the lemon juice, to the sugar syrup, and bring to a boil. Simmer for 10 minutes. Remove from heat, cover and chill. The syrup will keep for a month if refrigerated in a sealed container. To serve, whip the whipping cream with sugar until stiff peaks form. Spread a thin layer of whipped cream over the pudding. Sprinkle with chopped nuts. Cut into squares, and serve with caramel syrup poured around it.

Prep time: 15 mins
Cook time: 25 mins
Total time: 8 hrs 40 mins
Yields: 15 servings

Calories: 414.6
Fat: 10.5 g
Saturated fat: 5.7 g
Carbohydrates: 73.7 g
Sugars: 60.8 g
Dietary fiber: 0.9 g
Protein: 8.2 g
Cholesterol: 56.9 mg
Sodium: 81.6 mg
Air Fryer Roasted Salsa
Category: appetizers-and-snacks
By France C

This simple restaurant-style salsa is made with vegetables that are first roasted in your air fryer. Roasting adds an extra depth of flavor, while mellowing the usual bite you'd get from the onion and garlic. If you have an air fryer with a smaller basket, you can halve the recipe or roast the veggies in 2 batches. The longer you let the salsa sit, the better it becomes!

Ingredients:
4  Roma tomatoes, halved lengthwise
1  jalapeno pepper, halved and seeded
½  red onion, cut into 2 wedges
cooking spray
4 cloves garlic, peeled
½ cup chopped cilantro
1  lime, juiced
salt to taste

Directions:
Preheat the air fryer to 390 degrees F (200 degrees C). Place tomatoes and jalapeno skin-side down into the air fryer basket, along with red onion. Lightly spray vegetables with cooking spray to help the roasting process. Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes. Transfer vegetables to a cutting board and allow to cool for 10 minutes. Remove skins from tomatoes and jalapeno, if desired; they should slip right off. Chop tomatoes, jalapeno, and onion into large chunks and add to the bowl of a food processor. Add garlic, cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 6 servings

Calories: 29.7
Fat: 0.3 g
Carbohydrates: 6.8 g
Sugars: 3.3 g
Dietary fiber: 1.9 g
Protein: 1.3 g
Sodium: 33.5 mg
Molten Caramel Cakes


Ingredients:
white chocolate, butter, eggs, sugar, all-purpose flour, sea salt

Directions:
Melt the white chocolate with the butter in a saucepan over low heat. Add the dulce de leche and stir until incorporated. Remove from the heat and set aside.
Preheat the oven to 425 degrees F (220 degrees C].
Using a stand or hand mixer, beat the eggs with the sugar until the mixture is pale and has doubled in volume. Gradually add the white chocolate mixture, and then the flour. Take your time to avoid lumps.
Divide the batter among 6 ramekins.
Bake until the cakes are golden brown and the centers are still soft, about 15 minutes. Sprinkle with sea salt and serve.
Praline Sweet Potatoes


Ingredients:
mashed sweet potatoes, milk, salt, pepper, brown sugar, butter, corn syrup, pecans

Directions:
In a small mixing bowl, combine the sweet potatoes, milk, egg yolk, salt and pepper. Transfer to a greased shallow 2-cup baking dish.
In a small microwave-safe bowl, combine the brown sugar, butter and corn syrup until blended; cover and microwave on high for 1 minute or until sugar is dissolved. Spoon over sweet potatoes. Sprinkle with pecans. Bake, uncovered, at 350° for 20-22 minutes or until a knife comes out clean. Yield: 2 servings.
Cherry Tomato Meatballs


Ingredients:
egg, milk, onion, salt, dried oregano, pepper, lean ground beef, cherry tomatoes

Directions:
Combine beaten egg, bread crumbs, milk, onion, salt, oregeno and pepper; add the ground beef and mix well.
Shape about 1/4 cup of meat mixture evenly around each cherry tomato to form round meatballs.
Place meatballs in a 13X9X2 baking pan; bake at 375 for 25 to 30 minutes.
Chocolate Peanut Butter Iced Coffee
Category: drinks
By Yoly

Super easy iced coffee that can be made with items you most likely have.

Ingredients:
1 cup brewed coffee
½ cup soy milk
2 tablespoons chocolate syrup
1 tablespoon peanut butter
1 teaspoon vanilla extract
1 packet granular no-calorie sucralose sweetener (such as Splenda®)

Directions:
Pour coffee into an ice cube tray; freeze until coffee ice cubes form, 1 to 2 hours. Combine coffee ice cubes, soy milk, chocolate syrup, peanut butter, vanilla extract, and no-calorie sweetener in a blender. Cover and blend until frothy.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 1 drink

Calories: 284.3
Fat: 10.8 g
Saturated fat: 2.2 g
Carbohydrates: 36.7 g
Sugars: 26.4 g
Dietary fiber: 2.7 g
Protein: 9.1 g
Sodium: 168.8 mg
Spaghetti Squash With Honey Ginger Glaze


Ingredients:
spaghetti squash, salted butter, ginger, unsalted butter, honey, brown sugar, water, cornstarch

Directions:
Heat oven to 350°F.
Cut squash in half lengthwise.
Remove seeds; place in large baking pan, cut side down.
Bake 45 minutes or until skin is tender and strands can be loosened easily with a fork.
In sauté pan, cook ginger with unsalted butter until tender.
Add chicken base (chicken base is concentrated, paste-like flavor essence sold in larger supermarkets and gourmet stores], honey and brown sugar.
Mix water and cornstarch and add to ginger mixture.
Let simmer for 5 minutes; keep warm.
When squash is done, place strands in a shallow dish and top with 2 tablespoons salted butter.
Top with desired amount of honey ginger glaze.
Weight Watchers Grilled Ginger Lime Chicken


Ingredients:
low sodium soy sauce, lime juice, lime zest, gingerroot, garlic cloves, honey, olive oil, crushed red pepper flakes, cilantro, boneless skinless chicken thighs, scallions

Directions:
In small glass bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil, crushed peppers and 2 tablespoons of cilantro.  Remove and reserve 2 tablespoons marinade to use for basting when cooking chicken.
Place chicken in plastic zipper bag and add marinade.
Squeeze the air from the bag and close it.  Place bag of chicken in the refrigerator to marinate for 2-4 hours.
Grill chicken over medium high heat for 6-8minutes.  Flip and brush with reserved marinade.  Grill until chicken is cooked through, 6-8 minutes more.
To serve, place chicken on platter and sprinkle with scallions and remaining cilantro.
Edna's Banana Cranberry Muffins
Category: bread
By Lisa in Port Hope

Moist and easy. I like to wrap cooled muffins in plastic wrap and freeze to pop into lunch boxes. This can also be baked as a loaf.

Ingredients:
3  ripe bananas, mashed
⅔ cup white sugar
1  egg, beaten
1 teaspoon vanilla extract
1 ½ cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
2 tablespoons vegetable oil
1 cup frozen cranberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Mash bananas and sugar together in a bowl; add egg and vanilla extract and mix well. Stir whole wheat flour, baking powder, baking soda, and salt together in a separate bowl; stir into banana mixture just until batter is mixed. Stir oil into batter and fold in cranberries. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.

Prep time: 15 mins
Cook time: 22 mins
Total time: 37 mins
Yields: 12 muffins

Calories: 151.2
Fat: 3.1 g
Saturated fat: 0.5 g
Carbohydrates: 29.9 g
Sugars: 15.2 g
Dietary fiber: 3 g
Protein: 2.9 g
Cholesterol: 15.5 mg
Sodium: 165.5 mg
Sauerbraten Meatballs


Ingredients:
lean ground beef, onion, water, salt, pepper, beef broth, apple cider vinegar, sugar, raisins, cornstarch, spaetzle noodles

Directions:
Preheat oven to 400 degrees F.
Mix together beef, 1/3 cup gingersnaps, onion, water, salt, and pepper in a mixing bowl.
Shape mixture into 24 meatballs.
Place on rack on baking pan and bake, uncovered, for 20-25 minutes, or until cooked through.
Cook noodles and drain.
Mix sauce ingredients except raisins in a medium saucepan and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Stir in raisins and meatballs; heat through.
Serve over cooked noodles.
Oatmeal Spice Muffins


Ingredients:
water, quick-cooking oatmeal, honey, dried cranberries

Directions:
Preheat oven to 350°F.
Place first 4 ingredients into a large mixing bowl. Blend with a mixer until all ingredients are well incorporated.
Stir oatmeal, nuts, and dried cranberries. Pour batter into muffin tin, 2/3 full. Place in oven and bake till toothpick comes out clean. About 22 minutes.
Additional cranberries and nuts can be placed on top of batter before baking.