xiaoxl/recipe_data huggingface dataset:
Shrimp & Tunisian Fresh Tomato Relish


Ingredients:
olive oil, shrimp, garlic clove, salt, black pepper, crushed red pepper flakes, yellow bell pepper, tomatoes, scallion, cumin, parsley

Directions:
In a bowl, toss shrimp with 1 tbs. olive oil, 1/8 teaspoons salt, black pepper and red pepper flakes.  Set aside to marinate for 15 minutes at room temperature.
In a large skillet, heat remaining 1 tbs. olive oil over medium-high heat.  Add bell peppers, scallions, garlic, cumin and remaining 1/8 teaspoons salt and saute for five minutes or until vegetables are crisp-tender.  Stir in tomatoes and saute for 3-5 minutes or until tomatoes are heated through.  Transfer to a platter and cover to keep warm.
Add marinated shrimp to skillet.  Cook and stir for 2 minutes or until pink.
To serve, arrange shrimp on top on Tunisian Fresh Tomato Relish.  If desired, sprinkle with freshly chopped parsley.  Serve hot or at room temperature.
Italian Sausage Spaghetti Squash
Category: fruits-and-vegetables
By Allmyhearts

Easy gluten-free dinner for the family.

Ingredients:
1 (3 pound) spaghetti squash, halved and seeded
1 pound ground Italian sausage
1 small onion, chopped
1 rib celery, chopped
1 small carrot, chopped
1 (15 ounce) can diced tomatoes with basil, garlic, and oregano
1 ½ cups chicken broth
½ (6 ounce) can tomato paste
3 cloves garlic, pressed
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet. Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled. Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes. Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese. Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.

Prep time: 20 mins
Cook time: 1 hr 40 mins
Total time: 2 hrs
Yields: 1 9x13-inch casserole dish

Calories: 167.8
Fat: 9.3 g
Saturated fat: 3.6 g
Carbohydrates: 13 g
Sugars: 2.6 g
Dietary fiber: 0.9 g
Protein: 8.8 g
Cholesterol: 20.9 mg
Sodium: 510.2 mg
Sarasota's Creamy Mussels over Pasta With Herb Bread


Ingredients:
angel hair pasta, mussels, fennel bulb, onion, leek, garlic, diced tomatoes, white wine, brandy, heavy cream, red pepper flakes, fresh parsley, fresh chives, lemon, butter, salt, pepper, butter, paprika

Directions:
Base Flavors  --  In a large sauce pan or pot, add the butter and melt on medium high heat. Add the garlic, fennel, onion and leek and cook until slightly tender (about 4-5 minutes].  Deglaze the pan with the brandy (and remember to remove from the heat when you add alcohol], then add the wine and broth, tomatoes, red pepper, lemon juice, salt (go lightly mussels have a salty quality] and pepper. Let the broth warm up and cook another 5 minutes on medium (not boiling, just a light simmer].
Mussels  --  Add in the mussels and cover. They will take around 10 minutes for that many mussels, stir occasionally.  Cook until they all open.
Just remember - Don't add any mussels to the pot that are already open (and when tapped, they don't close], and if they are cracked, toss them.
Finishing  --  As the mussels cook, toast up the bread and slather with the herb butter and a dash of the paprika. Cook the pasta according to directions (angel hair takes only minutes].
Mussels  --  Finish the mussels by adding in the parsley, chives and cream.  Keep on medium and cook another minute or two until the sauce is warm. Stir to get all the flavors mixed throughout.
Serving  --  Just serve the mussels in a large serving bowl with all the broth. Make sure each person has a bowl for their pasta and plenty of the broth from the mussels and crunchy bread to soak up all that flavor.  OUTSTANDING!
NOTE:  As one reviewer mentioned they didn't make the bread, but did suggest that you do. The pasta and bread is key for this. It is a thinner sauce almost like a Japanese noodle bowl so the pasta and bread are used to soak up all the sauce and flavors. Even though it is creamy, the sauce is thinner which is why the bread and pasta are key for this.
Banana Caramel Parfait


Ingredients:
low-fat vanilla ice cream, bananas

Directions:
Place biscotti in a ziplock bag, crush with rolling pin (or something heavy].
Remove lid from caramel topping and microwave for 30 secs until melted.
Slice the bananas and set aside.
Scoop 1/4c of ice cream into a parfait glass and top with sliced bananas then a lil caramel followed by a lil whipped topping.
Create another layer same order, then top with a little bit of the biscotti and caramel  for presentation ^_^.
So simple! Try this recipe with different flavor combinations like chocolate biscotti, ice cream, whipped topping and chocolate sauce. Kids love this and you're getting them to eat fruit ^_^.
Hearty Hamburger & Rice Stew


Ingredients:
ground beef, yellow onions, stewed tomatoes, carrots, celery ribs, potatoes, water, long grain rice, salt, pepper

Directions:
Cook beef and onions over medium heat; drain.
Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender.
Uncover; simmer 20-30 minutes longer or until thickened!
Serve with cornbread.
Bumbleberry Bundt Cake


Ingredients:
butter, sugar, eggs, lemon zest, all-purpose flour, baking powder, salt, buttermilk, frozen raspberries, frozen blueberries, frozen blackberrie, all-purpose flour, fresh lemon juice, sugar

Directions:
Set oven to 350 degrees.
Grease and flour a 12-cup Bundt pan.
In a large bowl cream butter and sugar until fluffy (about 3 minutes].
Add in the vanilla and lemon zest; mix to combine.
Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter].
In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
Add the flour mixture into the creamed mixture alternately with the buttermilk.
In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
Bake for about 60-70 minutes or until the cake tests done.
Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
As soon as the cake comes out of the oven, pierce holes in the cake with a large skewer (I use a thin long straw] and then brush the glaze with HALF of the syrup.
Allow the cake to cool 20 minutes, then invert to a large serving plate.
Poke holes on top of the cake and then drizzle with syrup.
Allow to cool before slicing.
Simply Elegant Lobster Chowder


Ingredients:
bacon, onion, celery, tomatoes, chervil, salt, white pepper

Directions:
In a medium soup pot, cook the bacon until crisp, Remove with a slotted spoon to drain on paper towels.
To the bacon fat, add the onion and celery and cook until tender, about 4 minutes.
Add the tomatoes, broth, and potatoes. Bring to a boil, reduce the heat to a simmer until the potatoes are fork tender, about 20 minutes.
Add the lobster, bacon, chervil, and season with salt and pepper to taste.
Mutton Nihari


Ingredients:
ghee, onions, ginger paste, garlic paste, salt, coriander powder, turmeric powder, wheat flour, garam masala, ginger, fresh coriander leaves, lime juice

Directions:
Heat Ghee (you can use oil as well but ghee makes it tastier] in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices. Sauté for 5 minutes.
Add the garam masala and 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours until the meat is tender. Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon.
Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens.
Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot.
German Potatoes


Ingredients:
baking potatoes, onion, water, beef broth

Directions:
"Heat oil in iron skillet. When hot, add potatoes, turning until light brown. Add onion and cook 5 minutes longer. Season with salt and pepper. Pour in water or broth and cover with lid. Reduce heat, stirring occasionally. Cook until tender."
Better Than Champagne


Ingredients:
character(0]

Directions:
Stir the club soda and grape juice concentrate together.
Pour into 2 soda bottles or other container with a lid; cap tightly and chill.
Serve in champagne glasses.
Wilted Lettuce Salad


Ingredients:
bacon, cider vinegar, salt, pepper, sugar, leaf lettuce, onion, hard-boiled egg

Directions:
Fry bacon until crisp; drain (saving drippings] and crumble.
Place lettuce in a large bowl.
top with onion, egg, and crumbled bacon.
In a skillet put bacon drippings, vinegar, salt, pepper and sugar.
Heat to boiling.
Pour over lettuce in bowl and toss.
Serve immediately.
Chocolate Lover's Cake


Ingredients:
flour, brown sugar, baking soda, salt, canola oil, water, vinegar, vanilla, chocolate chips

Directions:
"Set oven to 350.  Mix flour, brown sugar, cocoa, baking soda, and salt in one bowl.  Add and stir in oil, water, vinegar, and vanilla.  Pour into 8X8 pan.  Bake 35-40 minutes.  Sprinkle extra chips (and nuts] on top.  Let cool. Enjoy!"
Sesame-Oat Cinnamon Swirl Loaf


Ingredients:
boiling water, rolled oats, sesame seeds, active dry yeast, warm water, brown sugar, butter, salt, whole wheat flour, unbleached all-purpose flour, ground cinnamon

Directions:
Combine the boiling water and rolled oats in a large bowl.
Toast the sesame seeds in a small frying pan, stirring frequently, until golden brown (3-5 minutes]. Add the seeds to the oats.
In a mixing bowl, dissolve yeast in warm water.  Add the sugar and let it stand 5 minutes until yeast bubbles (if the yeast doesn't bubble, it probably isn't active. Don't try to bake bread with this!].
Stir in the butter, salt, and cooled oat mixture.
Add whole wheat bread flour and beat in the all-purpose flour until the mixture makes a stiff dough. Let it rest for 15 minutes.
Wash and grease the bowl, then add the dough to the bowl; turn over to grease the top. Cover and let rise until doubled (about 1 hour].
Punch the dough down and divide in half. Roll each out to make a rectangle 8 x 12 inches; sprinkle both halves with the cinnamon.
Roll up tightly, pinching the seams and ends to seal.
Grease 2 8 1/2 x 4 1/2-inch loaf pans (medium loaf pans]. Let the loaves rise in the greased pans until doubled (about 45-60 minutes].
Heat oven to 375°F  Bake until the loaves are golden and sound hollow when tapped, 30-35 minutes.
Remove immediately from pans, and cool on a rack.
Southern Slow-Cooked BBQ Beans - a True Family Favorite!


Ingredients:
bacon, onion, garlic cloves, dark red kidney beans, white kidney beans, Heinz ketchup, light brown sugar, dry mustard, apple cider vinegar, chili powder, molasses, liquid smoke flavoring, ground black pepper, cayenne pepper

Directions:
In a frying pan or cast iron skillet, cook the bacon until crunchy.  Chop up the bacon in small 1/4 inch pieces.  Set aside!  Reserve a few tablespoons of the bacon grease.
In a clean frying pan or skillet, cook the ground sirloin until fully cooked.  Chop the meat up as it is cooking.  Remove from heat and set aside.
Open all cans of beans.  Drain the fluid from the white and dark kidney beans ONLY.  Do not drain the sauce from the baked beans.  Empty cans into a 6 qt slow cooker.
Measure all remaining ingredients into the crock pot.
(Optional] Add the reserved bacon grease to give the beans some extra flavor.
(Optional] Add the cayenne pepper to add some but not a lot of heat.  My wife does not like hot or really spicy foods but thought this little bit of heat was just right.
Cover the slow cooker, and cook on high for 4 hours.  You can cook them on low for 6 to 8 hours to let the seasons blend even longer, which no one will complain about at all!
Stir the contents of the slow cooker every hour.
Note:  These beans are great leftover.  The flavors settle and the beans are even more of a hit the next day.
Crock Pot Potato Soup With Chilies and Cheese


Ingredients:
chicken broth, onion powder, potatoes, low-fat cream cheese, green chilies, flour tortilla

Directions:
Pour chicken broth, cream of chicken soup and onion powder into the crock pot and stir well to combine.
Add diced potatoes and diced green chilies and stir.
Cover crockpot and cook on low 8-10 hours.
Place cubed cream cheese in a bowl in the microwave and microwave for 1 minute.
Add cream cheese to the crock pot and stir until melted and blended.
Cover crock pot and cook for an additional 30 minutes (if you don't have time for this step, you can microwave the cream cheese for a bit longer].
Serve with shredded cheese as garnish and flour tortillas.
Hershey's Chocolate Pecan Pie


Ingredients:
sugar, eggs, light corn syrup, butter, vanilla extract, pecan halves

Directions:
Heat oven to 350°F
Stir together sugar and cocoa in medium bowl.
Add eggs, corn syrup, butter and vanilla; stir until well blended.
Stir in pecans.
Pour into unbaked pie crust.
Bake 60 minutes or until set.
Remove from oven to wire rack.
Cool completely.
Garnish with whipped topping.
Belgian Endive and Beetroot Salad


Ingredients:
Belgian endive, beets, apple, sour cream, mustard

Directions:
Mix the sour cream with the mustard and add salt and pepper.
Combine with the rest of the ingredients.
Variations: use (as many as you like] chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream.
Add some chopped green onion.
Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.
Pasta Salad with Homemade Dressing
Category: salad
By BONNIES

Pasta salad filled with veggies, cheese, and seasoning. Very tasty and versatile -- is great to make ahead.

Ingredients:
1 (8 ounce) package uncooked tri-color rotini pasta
6 ounces pepperoni sausage, diced
6 ounces provolone cheese, cubed
1  red onion, thinly sliced
1 small cucumber, thinly sliced
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
1 (6 ounce) can pitted black olives
¼ cup minced fresh parsley
¼ cup grated Parmesan cheese
½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground mustard seed
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water. In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese. In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well. Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator

Prep time: 35 mins
Cook time: 10 mins
Total time: 8 hrs 45 mins
Yields: 8 servings

Calories: 442.8
Fat: 32 g
Saturated fat: 9.5 g
Carbohydrates: 25.4 g
Sugars: 2.6 g
Dietary fiber: 3.8 g
Protein: 15.9 g
Cholesterol: 38.9 mg
Sodium: 835.7 mg
Indian Style Sheekh Kabab
Category: world-cuisine
By Yakuta Rasheed

This is a spicy and extremely flavorful recipe which will surely be a hit at any BBQ party.

Ingredients:
2 pounds lean ground lamb
2 medium (2-1/2" dia)s onions, finely chopped
½ cup fresh mint leaves, finely chopped
½ cup cilantro, finely chopped
1 tablespoon ginger paste
1 tablespoon green chile paste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons salt
¼ cup vegetable oil
8 each skewers

Directions:
In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours. Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill. Preheat grill for high heat. Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 310.9
Fat: 22.7 g
Saturated fat: 7.5 g
Carbohydrates: 6.2 g
Sugars: 1.7 g
Dietary fiber: 1.3 g
Protein: 20.2 g
Cholesterol: 75.9 mg
Sodium: 665.4 mg
Hot Spinach & Artichoke Dip


Ingredients:
frozen spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, parmesan cheese, red pepper flakes, salt, garlic powder

Directions:
Boil spinach and artichokes in 1 cup water for 10 minutes or until tender. Drain.
Heat cream cheese in microwave for 1 minute.
Stir rest of ingredients into the cream cheese.
Serve warm, with Hawaiian Bread.
Strawberry Shortbread Bars
Category: desserts
By Kim

Fresh strawberries sit atop a buttery shortbread crust for a tasty springtime (or anytime) dessert! These bars taste great even after being refrigerated--and are maybe even better the next day!

Ingredients:
½ cup unsalted butter, softened
⅓ cup white sugar
1  egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
3 ½ cups sliced fresh strawberries
¼ cup white sugar
2 tablespoons cornstarch
1 ½ tablespoons lemon juice
2 tablespoons strawberry jam

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan. Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes. Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan. Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 35 mins
Yields: 9 shortbread bars

Calories: 252.3
Fat: 11.1 g
Saturated fat: 6.7 g
Carbohydrates: 36 g
Sugars: 19 g
Dietary fiber: 1.8 g
Protein: 3 g
Cholesterol: 47.8 mg
Sodium: 209.5 mg
Flounder Amandine


Ingredients:
flounder fillets, butter, dry white wine, lemon juice, salt, pepper, fresh parsley

Directions:
Preheat oven to 450 degrees F.
Melt butter in shallow baking dish in oven (do not allow it to brown].
Remove baking dish from oven and add the wine, lemon juice, salt and pepper.
Arrange fish in baking dish; flip to coat with butter mixture.
Bake in 450 degree oven 10 minutes per side, 20 minutes total, or until fish flakes easily with fork.
Remove fish from pan.
Stir almonds and parsley into butter mixture.
Spoon mixture over fish to serve.
Serves 4.
Tuna Casserole With Whole-Wheat Pasta


Ingredients:
pasta shells, albacore tuna, fresh peas, cremini mushrooms, sharp cheddar cheese, milk, red onion, salt, garlic, chipotle pepper, parmesan cheese

Directions:
Preheat oven to 375°F.
Cook the pasta in boiling water for 8 minutes. Drain and set aside.
In a small bowl, combine the parmesan cheese and Italian bread crumbs and set aside.
In a large bowl, combine all of the other ingredients and then stir in the pasta.
Pour the mixture into a lightly oiled baking dish (9 x 12 inches] and then spread it evenly.
Sprinkle the parmesan and breadcrumb mixture over the casserole.
Bake for 45-50 minutes.
Amish Brown Sugar Cake
Category: desserts
By betsybarron27

A delicious and extremely simple Amish recipe for brown sugar cake. Perfect for dunking! If you need less servings, dough keeps frozen for up to 6 months.

Ingredients:
4 cups all-purpose flour
2 cups brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¾ cup vegetable oil
1 cup milk
1 tablespoon white sugar, or as needed  (Optional)
1 tablespoon ground cinnamon, or as needed  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease three 7- or 8-inch pie pans. 1 Mix flour, brown sugar, baking powder, baking soda, and salt together in a bowl. Mix in oil, followed by milk. Spread evenly into the prepared pans. Sprinkle white sugar and cinnamon over each. Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 35 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 3 cakes

Calories: 253.9
Fat: 9.7 g
Saturated fat: 1.4 g
Carbohydrates: 38.7 g
Sugars: 17 g
Dietary fiber: 1 g
Protein: 3.4 g
Cholesterol: 1.1 mg
Sodium: 236.9 mg
Tomato Quiche


Ingredients:
swiss cheese, gruyere cheese, tomatoes, onion, thyme, dried leaf basil, salt, ground black pepper, eggs, half-and-half, sugar

Directions:
Place the tomatoes in a large heavy skillet in medium heat. After 5 minutes add the onion, and te seasonings, stirring occasionally, until it becomes a thick puree, about 30 minutes.
Preheat the oven to 450°F.
Prick the shell with a fork and bake in oven for 12 minutes or until golden. Cool slightly and sprinkle with cheese. Reduce heat to 375°F.
Beat the eggs and gradually add the cream. then add sugar and tomato puree mixture. Pour into the baked pie shell and bake 40 minutes.
Let cool 10 minutes, before cutting. If you wish you can garnish with extra tomatoe slices that have been sauteed.
Sausage Rolls


Ingredients:
sausage, mozzarella cheese, green onions

Directions:
Preheat oven to 350º.
Unroll crescent roll dough on floured board or counter.  Press seams together.
Layer dough with uncooked sausage, cheese, and green onions.  Add black pepper to taste if desired.
Roll dough jelly-roll fashion, pinch seam to seal.  Chill for 10 to 15 minutes.  Cut into 1 inch slices.
Place on greased baking sheets and sprinkle each with mozzarella if desired.
Bake at 300º for 30 minutes until sausage is cooked through.
Skillet Sweet Potatoes


Ingredients:
sweet potato, molasses, brown sugar, salt, ground cinnamon, ground allspice

Directions:
In a large skillet bring 1 inch of water to boiling.
Add sweet potatoes; reduce heat.
Cover and simmer for 20 minutes or till tender.
Drain well.
Meanwhile, for sauce, in a small bowl combine orange peel, orange juice, molasses or brown sugar, salt, cinnamon, and allspice.
Pour over potatoes skillet.
Cook and stir gently till bubbly.
Simmer, uncovered, for 5 minutes or till potatoes are glazed, spooning sauce over potatoes occasionally.
Makes 4 servings.
NOTE: If desired, substitute one 18-ounce can sweet potatoes for fresh sweet potatoes.
Cut potatoes into 2-inch pieces.
Place in a 1-quart casserole.
Pour sauce over sweet potatoes.
Bake, uncovered, in a 350 degree oven about 30 minutes or till heated through and sauce is bubbly.