xiaoxl/recipe_data huggingface dataset:
Coffee Chili Rubbed Tenderloin


Ingredients:
canola oil, chilies, garlic clove, kosher salt

Directions:
In a small bowl, combine oil, garlic, salt & RawSpiceBar’s Dark Coffee & Chiles. Rub pork tenderloin with mixture, rolling the tenderloin until all of it is covered in the spices. Refrigerate and allow to marinate, at least 2-3 hours.
When ready to cook, preheat oven to 375 degrees.
Coat a cast iron skillet with the canola oil, and bring to medium-high heat.
Place tenderloin on pan. Sear for about 3-4 minutes, and turn over. Sear again for 3-4 minutes. Continue to sear all over, and once you have made your final “flip” of the tenderloin, place skillet in oven on middle rack. Bake for 25-30 minutes, or until a thermometer inserted into the center reads 150 degrees. Tent with foil and allow to rest for 8-10 minutes, slice and serve. Enjoy!
Easy Cabbage Pockets
Category: main-dish
By Niki Frick

I grew up in a town that was filled with Wolgadeutsche, or Germans from Russia. Family members and friends of the family made these cabbage pockets, sometimes called Krautbrot or Bierocks. This is a perfect food for lunches, as it is self contained and freezes well. I have changed it slightly to make it easier to make and enjoy. I love mine served hot, with ketchup for dipping!

Ingredients:
cooking spray
1 pound ground beef
1 large onion, chopped
1 head cabbage, shredded
salt and ground black pepper to taste
1 (2 pound) package frozen dinner rolls, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion into ground beef and saute until translucent, about 5 minutes. Add cabbage and reduce heat to low; cook and stir until cabbage has wilted slightly, about 5 minutes more. Pour mixture into colander to strain excess liquid and cool slightly. Spray a work surface with cooking spray. Flatten rolls into disc shape with a rolling pin; spoon 1 to 2 tablespoons of beef and cabbage filling onto each disc. Fold discs in half around filling, pressing edges together to seal. Gently place in muffin cups, spray tops with cooking spray, and poke with toothpick to allow venting. Cook cabbage pockets in preheated oven until dough is browned, 25 to 45 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 24 cabbage pockets

Calories: 170.4
Fat: 5.4 g
Saturated fat: 1.7 g
Carbohydrates: 22.9 g
Sugars: 3.9 g
Dietary fiber: 2.1 g
Protein: 7.9 g
Cholesterol: 13.1 mg
Sodium: 226.6 mg
Spanish Rice With Beef


Ingredients:
lean ground beef, garlic cloves, yellow onion, turmeric, green onion, fresh cilantro, green olives, black pepper

Directions:
In a large skillet, cook ground beef over medium heat, stirring occasionally, until browned, about 10 minutes.
Drain off fat.
Transfer beef to a paper towel lined plate and cover with foil to keep warm.  Wipe skillet clean.
In same skillet, heat oil.  Add garlic and yellow onion.  Cook, stirring until tender, about 5 minutes.  Stir in rice, and turmeric.  Cook stirring for 2 minutes.  Add broth, Reduce heat to low, cover and simmer until rice is tender, about 10 minutes.
Return beef to skillet, stir in roasted red pepper, green onions, cilantro, olives, jalapeno pepper, and black pepper.  Cook, uncovered, stirring frequently, until heated through, about 5 minutes.  Spoon rice mixture onto a serving platter.  Serve immediately.
Venison Chili
Category: soups-stews-and-chili
By Scotch

This is an excellent chili recipe for game meats. You can easily substitute venison with buffalo or boar as well.

Ingredients:
4 tablespoons unsalted butter
1  red onion, chopped
4 cloves garlic, minced
4 tablespoons dark brown sugar
3 cups red wine
4 tablespoons red wine vinegar
4 tablespoons tomato paste
4 cups low-sodium chicken broth
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon chili powder
2 tablespoons chopped fresh cilantro
salt to taste
4 tablespoons canola oil
10 slices cooked bacon, diced
2 pounds venison stew meat, trimmed and finely diced
2 cups black beans, cooked and drained

Directions:
Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half. Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot. Mix everything together thoroughly and let simmer for about 20 more minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 to 8 servings

Calories: 801.9
Fat: 36.9 g
Saturated fat: 12.5 g
Carbohydrates: 49.7 g
Sugars: 11.6 g
Dietary fiber: 9.3 g
Protein: 49.2 g
Cholesterol: 157.1 mg
Sodium: 551.5 mg
Pork and Brown Rice Green Chile Casserole


Ingredients:
boneless pork loin chops, onions, garlic, instant brown rice, black beans, Rotel Tomatoes, green chili peppers, salsa, chicken broth, water, cumin, cheddar cheese

Directions:
Heat oil in a large heavy saucepan over medium heat.
Lightly season the pork with salt and black pepper; add to the hot oil and cook on all sides until lightly browned; remove to a bowl.
Add in onion and garlic and saute for about 3-4 minutes.
Return the meat back to the pot, then add in rice, cream of chicken soup, jalapeno pepper, black beans, green chilies, salsa, water or broth and cumin; mix to combine well, then simmer uncovered over medium heat for about 20-25 minutes.
Transfer to a casserole dish and top with about 1-1/2 cup cheddar cheese.
Bake at 350 degrees until the cheese has melted.
Spaghetti and Turkey Meatballs


Ingredients:
spaghetti, ground turkey, parmesan cheese, eggs, fresh parsley, dried marjoram, salt, pepper, white wine, water

Directions:
Cook pasta according to package directions; drain.
Combine turkey, breadcrumbs, Parmesan, eggs, parsley, marjoram, salt and pepper.  Shape into 18 balls.
To 12" skillet over medium-high heat, add sauce and wine. Bring to boil.
Add meatballs.  Over low heat, cook 10 minutes.  Turn meatballs; cook until no longer pink in centers, about 15 minutes.
Serve with spaghetti.
Four Cheese Herb Pull Apart Bread
Category: uncategorized
By Stella Cheese

Take your game day appetizers from good to gourmet with this Four Cheese Herb Bread featuring Stella® Cheese.

Ingredients:
1 (18 ounce) loaf 1 16-20 oz round loaf artisan bread
1 cup Stella® Fresh Mozzarella Cheese, cubed
½ cup Stella® Fontinella Shredded Cheese
¼ cup Stella® Parmesan Shredded Cheese
¼ cup Stella® Asiago Shredded Cheese
1 tablespoon garlic salt
1 tablespoon dried Italian herbs
3 tablespoons parsley, chopped
¼ cup unsalted butter, melted

Directions:
Preheat oven to 350 degrees F. Slice the top of the bread loaf horizontally and vertically into 1-inch square sections, not slicing all the way through the loaf. Leave the bottom of the loaf intact with each section still attached. Combine all Stella® cheeses in a large bowl. Mix in garlic salt, Italian herbs, and chopped parsley and ensure all ingredients are mixed well. Gently stuff the cheese and herb mixture in between slices. Stuff between the vertical slices first, then go back to fill the spaces between the horizontal cuts. Transfer the stuffed loaf to a baking sheet covered in foil. Pour melted butter evenly over the top. Wrap the loaf in foil and place in oven. After 20 minutes, unwrap the foil from the top of the loaf. Continue baking for 10 minutes, or until the cheese is completely melted and the top of the loaf is just crispy. Serve warm.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 637.2
Fat: 30.8 g
Saturated fat: 17.7 g
Carbohydrates: 67.8 g
Sugars: 6.4 g
Dietary fiber: 3.8 g
Protein: 22.2 g
Cholesterol: 75.2 mg
Sodium: 2706.3 mg
Sweet Potato Bisque


Ingredients:
onion, celery ribs, carrot, sweet potatoes, chicken broth, curry powder, thyme, pepper, cayenne pepper, white wine, light coconut milk, milk

Directions:
In a large soup pot, combine the onion, celery, carrot, sweet potatoes, broth, curry powder, thyme, pepper, cayenne and white wine.
Bring to a boil, reduce the heat and simmer, 30-40 minutes, or until the sweet potatoes are soft.
With a slotted spoon, remove about 1 1/2 cups of the vegetables and set aside.
Puree the remaining soup with a hand blender (or food processor] until smooth.
Return the vegetables to the pot.
Stir in the and coconut milk and milk, and heat through.
Fresh Tomato Soup


Ingredients:
tomatoes, red onion, garlic cloves, sun-dried tomato paste, olive oil, sugar, fresh basil leaf, salt, pepper, cheese, creme fraiche

Directions:
NOTE: To easily peel tomatoes use a sharp knife to cut a cross in the base of each tomato before plunging into boiling water.
Plunge the tomatoes into boiling water for 30 seconds, then drop into bowl of cold water.
Peel off skins and cut in half.
Spray 9x13 pan with non-stick cooking spray.
Preheat oven to 375 degrees.
Place tomatoes cut side down.
Sprinkle onions and garlic over tomatoes.
Drizzle 1 table olive oil over mixture and roast for 45 minutes.
Place tomato/onion mixture in blender and blend until smooth.
Move mixture to saucepan, and stir in broth, tomato paste, vinegar, sugar and basil.
Season with salt and pepper.
Simmer for 15 minutes stirring occasionally.
Serve in bowls, topped with toasted cheese croutes and spoonful of creme fraiche.
Garnish with basil leaves.
Zesty Salsa Burgers


Ingredients:
sirloin beef, salt, ground black pepper, avocado

Directions:
Spray grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer's directions. Meanwhile, set aside 1/3 cup drained tomatoes. Mix together beef, remaining drained tomatoes, salt and pepper in medium bowl. Shape into 4 patties, about 1/2 inch thick.
Grill patties 10 minutes or until cooked through (160°F], turning once. Top each patty with 1 slice cheese; melt slightly.
Place patties on bottom halves of buns. Top each patty with 3 or 4 avocado slices and a generous tablespoon of reserved tomatoes. Close with tops of buns. Serve immediately.
Rhubarb and Ginger Cheesecake (Low Carb and Gluten Free)


Ingredients:
rhubarb, Splenda sugar substitute, water, gingerroot, gelatin sheets, butter, Splenda sugar substitute, ground ginger, gelatin sheets, half-and-half cream, part-skim ricotta cheese, Splenda sugar substitute, honey, lemon, lemon juice

Directions:
For the topping, place the rhubarb, splenda, water and ginger into a saucepan and cook for 20 minutes, until the rhubarb has completely broken down.
Take off the heat and leave over a bowl of ice to  cool down.
Soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. Leave to cool.
Meanwhile place the cornflakes and macadamia nuts in a sealed food bag and crush with a rolling pin.
In a medium saucepan, gently melt the butter add the cornflakes, nuts, ginger and sugar replacement and mix well.
Place the mixture in a 24cm loose bottomed round cake tin which is at least 5cm deep and press down with the back of a metal spoon to make an even layer over the bottom of the tin.
Chill in the fringe while you make the filling.
Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes.
Pour the half and half into a saucepan and bring just to boiling point then remove from the heat.
Remove the gelatine leaves and squeeze out excess water, then stir each one into the cream, leave to cool for a few minutes.
Beat the cream cheese in a bowl with the splenda, honey, lemon juice and zest until smooth and creamy.
Mix in the cream and gelatine.
In another bowl lightly whip the double cream so that it falls in soft peaks, and then fold it into the cream cheese mixture.
Pour onto the cornflake base and smooth down gently.
Chill for I hour to set slightly before spooning the cold compote evenly over the cheesecake and place back in the fridge to set for a couple of hours.
To serve, run a knife between the cheesecake and the tin to loosen it.
Remove the tin and base and put it on a serving plate.
Pesto Sauce


Ingredients:
fresh basil, pine nuts, parmesan cheese, garlic cloves, olive oil, kosher salt

Directions:
Using a food processor, pulse basil/cilantro, garlic, and nuts several times until finely chopped. NOTE: walnuts, almonds or pecans can be used instead of pine nuts,
Add grated parmesan cheese and ¼ cup of the olive oil, and pulse until blended. NOTE: dry parmesan cheese can be used, but freshly grated parmigiano reggiano is ideal.
Pesto will be thick, so add more olive oil if desired for a looser consistency.
Ww Inspired Greek Infused Egg White Omelet


Ingredients:
olive oil, onion, green pepper, fresh spinach, egg substitute, feta cheese, parmesan cheese, dried oregano, salt, fresh pepper

Directions:
In a nonstick 8 inch skillet heat the oil over medium-high heat until hot but not smoking.
Add the frozen vegetables, stirring often, until they soften and heat up.
Add the fresh spinach, and cook, until spinach wilts and is heated through.
Pour the egg whites over the vegetables and when the edges begin to set, push inward with a spatula to allow uncooked egg to go to the sides.  Tilt pan if necessary to make sure the egg whites cook evenly.
When egg mixture is almost set, top with the feta and parmesan cheese. Sprinkle the oregano and salt and pepper on. Fold in half, and allow to cook 1-2 minutes longer so the cheese will melt.  Transfer to a plate and eat!
Grandma Wendt's Almond Spritz Cookie Recipe


Ingredients:
butter, margarine, sugar, flour, salt, egg, sugar

Directions:
The directions for this recipe are for using the poinsettia shape disk.
Heat oven to 400 degrees.
Mix butter and sugar.
Mix in remaining ingredients.  This is the critical moment for this cookie; if it feels too tacky add 1/8-1/4 cup of additional flour.
Refrigerate for 10 minutes or so (I usually make a double batch, and refrigerate the first batch while I am mixing the second batch.].
Fill the press with dough and press onto ungreased cookie sheet. (I can usually put 24 on a large sheet; they don't spread much].
Sprinkle each cookie with colored sugar. (My Mom used to place a cinnamon dot into the center of each cookie, but I skip that].
Bake for 7 minutes; remove from pan to cool. (You may need to adjust this depending on your oven].
Traditional Holiday Appetizer


Ingredients:
grape tomatoes, fresh broccoli, bibb lettuce, fresh asparagus

Directions:
One 4 inch by 12 inch styrofoam cone(at most hobby stores] and toothpicks will be needed to assemble the first tier.
Using toothpicks, secure broccoli florets to bottom part of the styrofoam cone. Then on top area, use toothpicks to secure tomatoes. The cone will set on top of the bib lettuce. The second tier will consist of asparagus and dip.
Pork Chops With Mushrooms and a Mild Horseradish Sauce


Ingredients:
flour, eggs, butter, mushroom, flour, tomatoes

Directions:
Preheat oven to 375 degrees.
Remove any extra fat from chops and season with salt and pepper.
Dredge chops in flour, covering both sides.
Dip floured chops first into beaten eggs and then into the breadcrumbs.
Place oil in ovenproof skillet over medium heat.  When oil is hot,add chops and cook for 2 minutes on each side.  Then place skillet in preheated oven for 10 minutes.  Do not cover.
Remove chops from skllet and keep warm.
Add butter to skillet( do not clean out skillet first] and place on medium hot burner on stovetop.  Add mushrooms and saute for 2 minutes.
Add the flour and the horseradish and mix well.
Add the chicken stock and cook for 2-3 minutes.
Season to taste and serve with tomato wedges for garnish.
Chocolate Streusel Pecan Muffins


Ingredients:
all-purpose flour, brown sugar, ground cinnamon, butter, pecans, milk, butter, all-purpose flour, granulated sugar, baking powder, ground cinnamon, pecans, egg, vanilla extract

Directions:
FOR TOPPING:.
COMBINE flour, brown sugar, cinnamon and 2 tablespoons melted butter butter in small bowl with fork until mixture resembles coarse crumbs; stir in pecans.
FOR MUFFINS:.
PREHEAT oven to 375° F; grease or paper-line 12 muffin cups.
COMBINE 1 cup morsels, milk and 3 tablespoons butter in a microwave safe bowl; microwave on full power for about 60 seconds and then stir until morsels are melted and mixture is smooth; if not fully melted, put back in for 10 second intervals.
COMBINE flour, sugar, baking powder, cinnamon, pecans and remaining morsels in large bowl.
COMBINE egg, vanilla extract and melted morsel mixture in small bowl; stir into flour mixture just until moistened.
Spoon into prepared muffin cups, filling 2/3 full then sprinkle with Topping.
BAKE for 20 to 25 minutes then cool in pan for 5 minutes; remove to wire rack to cool completely.
Spinach and Grilled Chicken Penne
Category: main-dish
By Regina

Spinach and Grilled Chicken Penne Pasta.

Ingredients:
1 tablespoon butter
1 tablespoon salt, or more to taste
1 tablespoon ground black pepper, or more to taste
1 tablespoon garlic powder
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 (14.6 ounce) package penne pasta
5 cups fresh spinach, or more to taste
1 cup grated Parmesan cheese
1 tablespoon red pepper flakes

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread butter, 1 tablespoon salt, 1 tablespoon pepper, and garlic powder over chicken breasts on a plate or cutting board. Grill the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Pour penne into a colander to drain. Place the penne, chicken breasts, spinach, 1/2 cup Parmesan cheese, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining 1/2 cup Parmesan cheese, salt, and pepper. Mix pasta into spinach-chicken mixture; toss well.

Prep time: 15 mins
Cook time: 27 mins
Total time: 42 mins
Yields: 4 servings

Calories: 630.2
Fat: 14.3 g
Saturated fat: 6.7 g
Carbohydrates: 80.4 g
Sugars: 4.5 g
Dietary fiber: 5.5 g
Protein: 46.8 g
Cholesterol: 89.8 mg
Sodium: 2163.4 mg
Dees Pea Salad


Ingredients:
peas, mayonnaise, lime juice, onion, mushroom, dill

Directions:
Mix frozen peas, mayonnaise, lime juice, onion, and mushrooms together., Allow peas to thaw before serving.
Fried Eggplant  With Powdered Sugar


Ingredients:
eggplants, salt, eggs, sugar, flour, powdered sugar

Directions:
In a large skillet, preheat oil. Season the eggplant with salt.
In a mixing bowl, whisk the eggs until frothy. Whisk in the sugar and a pinch of salt. Add flour to make a light batter. Soak the eggplant slice in the light batter.
Remove the eggplant from the batter and gently lay in the hot oil. Pan-fry the eggplant for 2 to 3 minutes on each side or until golden brown. Remove from the oil and drain on a paper-lined plate. Serve the eggplant immediately with powdered sugar.
My Crab Cakes
Category: appetizers-and-snacks
By Rod Mowery

Great crab cakes with lots of flavor and spice. Serve with homemade aioli and a crisp white wine!

Ingredients:
2 tablespoons olive oil
6  green onions, chopped
⅜ cup olive oil
1 (16 ounce) can canned crabmeat, drained
1  egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
8 ounces buttery round crackers, crushed
½ teaspoon ground cayenne pepper
1 teaspoon garlic powder
¼ teaspoon Old Bay Seasoning TM
salt to taste
ground black pepper to taste
1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Directions:
Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder,   seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 10 crab cakes

Calories: 318.3
Fat: 22.1 g
Saturated fat: 3.7 g
Carbohydrates: 22 g
Sugars: 1.7 g
Dietary fiber: 0.8 g
Protein: 10.5 g
Cholesterol: 72.9 mg
Sodium: 406.7 mg
Chocolate Caramel Cashew Chewies


Ingredients:
brown sugar, butter, egg, all-purpose flour, rolled oats, half-and-half, cashew pieces

Directions:
Preheat oven to 350 degrees.
Grease a 9 x 13 inch pan.
In a large bowl, beat brown sugar and butter until light and fluffy and then beat in egg.
Stir in flour and oats and blend well.
Press into prepared pan.
Bake for 15- 18 minutes until light brown.
In a medium saucepan combine caramels and half and half and cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
Pour caramel mixture over baked crust.
Sprinkle with cashews and chocolate.
Bake an additional 8- 10 minutes or until chocolate is softened and caramel begins to bubble around edges of pan.
Cool completely and refrigerate to set chocolate.
Cut into bars.
Low-Fat "cream" of Tomato Soup


Ingredients:
light butter, onions, all-purpose flour, fat-free evaporated milk, fat free cream cheese

Directions:
In a Dutch oven, over medium heat, saute onions in butter until translucent.
Remove from the heat.
Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice and evaporated milk.
Return to the heat and add salt and pepper to taste.
Cook until just boiling add cream cheese and whisk until smooth.
Serve immediately.
Or cool completely and freeze in rigid containers.
To reheat: Thaw in fridge and warm in microwave or on stoptop.
Triple Citrus Chicken Breasts


Ingredients:
boneless skinless chicken breast halves, lemon zest, orange zest, garlic clove, chives, salt, black pepper, fresh lime juice, fresh lemon juice, honey, heavy cream

Directions:
Between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about 1/2 inch. Place chicken in large, self sealing plastic bag.
In a medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar.
Pour into bag, over chicken. Close bag securely and turn to distribute marinade.
Refrigerate at least 2 hours or as long as 24 hours, turning occasionally.
Remove chicken from bag. Shake excess marinade into bag and reserve.
In large, heavy, nonstick skillet over high heat, warm oil.
Saute chicken until browned, about 2 to 3 minutes per side.
Lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side.
Transfer to serving platter and cover to keep warm.
Pour reserved marinade into skillet and bring to a boil over high heat. Scrape the bottom of pan with a wooden spoon to loosen any browned bits.
Add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced.
Stir in cream; cook for another minute. Pour hot sauce over chicken breasts.
Garnish with slices of lime, lemon or orange. Serve with rice or couscous, a green salad or vegetable and sliced mangoes for dessert.
Healthier Barbecue Sauce


Ingredients:
onion, green pepper, butter, prepared mustard, vinegar, sugar, ketchup, clove, salt

Directions:
Melt butter and saute onions and green pepper in butter., In small bowl mix remaining ingredients., Add mixture to skillet and heat through, stirring occasionally., Pour sauce over choice of prepared meat and heat., Serve meat with sauce on it.