xiaoxl/recipe_data huggingface dataset:
Flan Mexicano (Mexican Flan)
Category: world-cuisine
By Amy Shurts

This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.

Ingredients:
1 cup white sugar
1 cup whole milk
1 (14 ounce) can sweetened condensed milk
3  eggs
3  egg yolks
¼ cup freshly squeezed orange juice
1 tablespoon grated orange peel
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 cup heavy cream

Directions:
Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool. Preheat oven to 350 degrees F (175 degrees C). Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold. Line a roasting pan with a damp kitchen towel.  Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack.  Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.

Prep time: 10 mins
Cook time: 55 mins
Total time: 6 hrs 5 mins
Yields: 8 servings

Calories: 434.2
Fat: 19.8 g
Saturated fat: 11.3 g
Carbohydrates: 56.3 g
Sugars: 54.1 g
Dietary fiber: 0.1 g
Protein: 8.9 g
Cholesterol: 207 mg
Sodium: 115.3 mg
Robbie Riedel's Famous Killer Quacamole


Ingredients:
Hass avocadoes, lime, juice of, red onion, tomatoes, garlic clove, cilantro, ground cumin, kosher salt, black pepper

Directions:
Slice avocados in half; remove pits.  Scoop out flesh and place in a medium bowl.  Pour lime juice over avocados and roughly mash.
Add remaining ingredients and stir to combine.  Now, grab a bag of chips and enjoy!
Sausage and Pepperoni Baked Spaghetti


Ingredients:
mild Italian sausage, onions, garlic cloves, spaghetti, alfredo sauce, tomatoes with basil, mild cheddar cheese, mozzarella cheese

Directions:
Preheat oven to 350°.
Grease a 13 x 9 inch baking dish.
In a large skillet, combine sausage, onion, pepperoni, and garlic.
Cook over med-high heat until sausage is browned and crumbly and onion is tender; drain.
In a large bowl, toss together sausage mixture, cooked spaghetti, marinara sauce, alfredo sauce, diced tomatoes, and cheddar cheese.
Pour into prepared baking dish.
Top with mozzarella cheese.
Bake for 30 minutes or until cheese is bubbly and browned.
Grilled Honey-Nectarine Ricotta Toast
Category: main-dish
By France C

This sweet and creamy ricotta toast makes the perfect brunch or mid-day snack. Grilling the fruit adds a lovely caramelized flavor, topped with the sweetness from the honey, crunch from the almonds and brightness from the hint of fresh mint.  Use a thick-cut crusty bread like sourdough so it can stand up to the toppings.

Ingredients:
1 teaspoon olive oil
1 large nectarine, pitted and cut into 8 wedges
2 thick slices crusty bread
2 tablespoons olive oil
¼ cup whole-milk ricotta cheese
1 tablespoon crushed sliced almonds
2 leaves fresh mint, minced
2 teaspoons honey, or to taste

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil grate. Drizzle 1 teaspoon olive oil onto a small plate. Place nectarine wedges on the plate and cover all sides with oil. Brush both sides of bread with 2 tablespoons olive oil. Place nectarines onto the hot grate and grill 1 to 2 minutes per side; remove to a plate. When nectarine wedges have cooled slightly, cut each wedge in 1/2 lengthwise so you now have 16 pieces. Place bread slices onto the hot grate and cook until grill marks appear and bread is toasted, about 1 minute per side; remove to a plate. Spread ricotta cheese onto each slice of toast. Arrange 8 nectarine slices onto each toast and top with almonds. Sprinkle with mint and drizzle with honey. Cut each toast in half and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 servings

Calories: 336
Fat: 20.9 g
Saturated fat: 4 g
Carbohydrates: 31.7 g
Sugars: 13.7 g
Dietary fiber: 2.6 g
Protein: 7.3 g
Cholesterol: 8.8 mg
Sodium: 199.8 mg
Green Beans With Pan-Roasted Red Onions (Thanksgiving)


Ingredients:
water, green beans, olive oil, red onions, brown sugar, salt, black pepper

Directions:
Bring water to a boil in a large saucepan; add beans and cook 6 minutes or until crisp tender; drain, keep warm.
Heat oil in large, non-stick skillet over medium-high heat, add onions and saute 8 minutes for until browned.
Add broth; cook 3 minutes, stirring occasionally.
Stir in vinegar and remaining ingredients.
Stir in beans; cover and cook 2 minutes.
Bran Muffins


Ingredients:
butter, egg, brown sugar, sour cream, flour, baking soda, salt

Directions:
Mix ingredients altogether., Spoon into muffin tins., I use the paper muffin cups to make clean up easier., Bake for 15 minutes at 425 degrees until light brown.
Easy Chicken or Turkey With Dumplings


Ingredients:
low sodium chicken broth, garlic powder, turkey, fresh ground black pepper

Directions:
In a bowl mix the chicken soup with water to measure 5 cups then add/whisk in the 2 cans of undiluted cream of chicken soup and garlic powder until smooth and combined.
Transfer to a Dutch oven then add in cooked chicken or turkey and frozen vegetables and black pepper; bring to a boil over medium heat-high stirring.
Separate the biscuits in half forming 2 rounds, then slice each round in half.
Drop the biscuits into the simmering mixture one piece at a time then gently stir.
Cover and reduce the heat to low and simmer for about 15-20 minutes, stirring gently a few times during cooking.
Marinara Sauce
Category: side-dish
By ELEANOR1052

This is a family recipe usually served in summertime when basil is plentiful.

Ingredients:
3 tablespoons extra virgin olive oil
3 cloves garlic, sliced
1 (16 ounce) can crushed tomatoes
½ cup red wine
½ cup water
1 teaspoon salt
1 teaspoon white sugar
6 leaves fresh basil leaves, torn

Directions:
Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn.  Just as the garlic begins to turn brown, remove pan from heat.  Allow pan to cool, and add tomatoes, wine, water, salt and sugar.  Cook over medium-high heat and bring to a boil.  Reduce heat to low and simmer, covered, about 20 minutes.  Remove from heat and stir in basil.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 159.4
Fat: 10.5 g
Saturated fat: 1.5 g
Carbohydrates: 10.7 g
Sugars: 1.2 g
Dietary fiber: 2.2 g
Protein: 2 g
Sodium: 730.8 mg
Pickled Beets


Ingredients:
beets, whole cloves, allspice, cinnamon sticks, sugar, cider vinegar, water

Directions:
Wash beets, put in pot of water to cover and boil for about 20 minutes.
Drain and cool in cold water, remove ends and peel (skin usually slips off], cut in quarters or more for larger beets.
Bring remaining ingredients to a boil with 2 cups water, add beets and simmer 10 minutes, Remove cinnamon sticks.
Pack in hot sterile jars, seal and process in a hot water bath for 30 minutes.
Pineapple Cake With Cream Cheese Frosting


Ingredients:
flour, cake flour, flour, light muscovado sugar, baking soda, eggs, walnuts, butter, cream cheese, powdered sugar, vanilla essence

Directions:
Mix the dry ingredients.
Add in the eggs, pineapple along with its juice, and walnuts. Stir just until moistened.
Pour into a 23 x 33 cm baking pan lined with parchment paper and bake in a preheated oven at 180°C for about 35 minutes or until toothpick comes out clean.
Take the cake out of the oven and cool completely.
Meanwhile make frosting: combine butter, cream cheese, powdered sugar, and vanilla essence. Beat until smooth and shiny.
Frost cake using all the frosting.
Coleslaw


Ingredients:
cabbage, raisins, carrot, onion, low-fat plain yogurt, mustard, dill weed

Directions:
Combine all salad ingredients., Combine all dressing ingredients and blend well., Pour dressing over salad., Toss and serve.
Sweet Dinner Rolls
Category: bread
By Donna West

This dough makes wonderful dinner rolls but can also be used to make cinnamon rolls. Mixing it in your bread machine but bake the rolls in the oven. They're light, soft and sweet.

Ingredients:
½ cup warm water (110 degrees F/45 degrees C)
½ cup warm milk
1  egg
⅓ cup butter, softened
⅓ cup white sugar
1 teaspoon salt
3 ¾ cups all-purpose flour
1 (.25 ounce) package active dry yeast
¼ cup butter, softened

Directions:
Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 10 to 15 minutes, until golden.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 16 rolls

Calories: 191.7
Fat: 7.5 g
Saturated fat: 4.5 g
Carbohydrates: 27.1 g
Sugars: 4.6 g
Dietary fiber: 0.9 g
Protein: 3.9 g
Cholesterol: 30 mg
Sodium: 201.5 mg
Southern Barbecued Chicken (Grill, Broiler or Oven)


Ingredients:
brown sugar, butter, margarine, cider vinegar, Worcestershire sauce, lemon, Dijon mustard, garlic clove, cornstarch, chicken pieces

Directions:
SAUCE: Combine all the sauce ingredients except for the cornstarch and place in a shallow dish or plastic bag.
TO PREPARE THE BARBECUED CHICKEN.
Place the chicken in the marinade in the pan or plastic bag and make sure the chicken is coated with the marinade; cover the pan or seal the plastic bag, and place in the refrigerator for several hours or overnight.
When ready to cook, remove chicken from marinade.
Pour the marinade into a saucepan and blend in the 1 tablespoon cornstarch.
Cook on medium to high heat, stirring very often, until thickened and smooth.
Cook the chicken on a grill or under the broiler, about 4 inches from the heat, for 10-15 minutes on each side (depending on thickness], turning once, or until cooked through, basting often with the sauce.
Or you can bake the chicken in the oven at 350°F for 1 to 1 1/2 hours, basting often, and glazing briefly under the broiler once it's done.
Serve any remaining sauce along with the chicken.
Quick Barbecue Beef Bake


Ingredients:
ground turkey, onion, barbecue sauce, low-fat cheddar cheese, buttermilk baking mix, milk, eggs

Directions:
Heat oven to 400°.
Cook ground meat and 1/2 of the onion in 10-inch skillet until beef is brown; drain. Stir in barbecue sauce.
Spoon into ungreased 13x9-inch baking dish; sprinkle with cheese.
Stir baking mix, milk and eggs until blended. Pour over beef mix.
Sprinkle with remaining onion.
Bake 25 to 27 minute or until crust is light golden brown.
Original Mexican Shrimp Cocktail
Category: appetizers-and-snacks
By JeffnJamie

Surprise your guests with this delicioso appetizer! This Mexican shrimp cocktail begins any taco, enchilada, burrito, or tostada night with a bang! Don't expect to have anything left over but an empty dish. Try it without the shrimp for those who don't like seafood. Serve with saltine crackers or tortilla chips as an alternative! Enjoy!

Ingredients:
4  roma (plum) tomatoes, diced
1 cup sweet onion (such as Vidalia®), diced
½ cup ketchup
½ cup tomato and clam juice cocktail
½ cup prepared salsa
3 tablespoons chopped fresh cilantro
2 tablespoons prepared salsa verde
2 teaspoons lime juice
2 teaspoons hot pepper sauce (such as Tapatio®)
1 clove garlic, minced
1 pound frozen cooked shrimp - thawed, peeled, and deveined
2  ripe avocados - peeled, pitted, and cubed

Directions:
Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.

Prep time: 30 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 333
Fat: 16 g
Saturated fat: 2.5 g
Carbohydrates: 28.7 g
Sugars: 13.2 g
Dietary fiber: 9 g
Protein: 22.8 g
Cholesterol: 172.6 mg
Sodium: 934.9 mg
Robbyn's Garlic Pizza Crust-Abm


Ingredients:
water, garlic cloves, flour, salt, sugar

Directions:
Add ingredients to your bread machine in the order directed in your manual.
Oil baking sheets. Use fingers to press out to edges.
Makes 2 pizzas, cookie sheet size.
Makes 8 mini pizzas, pie pan size.
Notes: You can use cheap foil (disposable] pie pans to make the mini pizzas.
Bake at 425°F till golden. Cool completely, stack between layers of waxed paper in a gallon-size ziplock bag and freeze.
You don't even have to thaw them to make a pizza.
Thai Fish Curry


Ingredients:
gingerroot, garlic cloves, red chili pepper, fresh coriander, lemongrass, coconut milk, soy sauce, fish sauce, lime juice, palm sugar, kaffir lime leaves, sugar snap peas, basil leaves

Directions:
1. Put the sesame oil in a large saucepan and put on a medium heat. Add the ginger, garlic, chilli and chopped coriander stalks. Sizzle for 2 minutes, stirring often. Bash the lemongrass with a knife (don't cut into slices, just bruise the flesh] and add to the pan.
2. Pour in the coconut mik, soy sauce, fish sauce, lime juice, palm sugar and kaffir lime leaves. Bring to a simmer.
3. Add the fish and simmer for 5 minutes, then add the sugar snap peas and simmer for another 2 minutes.
4. Finally, chop the coriander and basil leaves and stir inches Take off the heat. To serve, ladle the curry over bowls of rice, and enjoy!
Read more at http://harrietscooking.blogspot.com/2014/12/thai-fish-curry.html#BbXMIm3p2g7doQIo.99.
Chocolate Oatmeal Cookies


Ingredients:
butter, margarine, granulated sugar, light brown sugar, eggs, vanilla extract, flour, baking soda, salt

Directions:
Preheat oven to 350°F.
In a large bowl beat together butter, granulated sugar and brown sugar until light and fluffy.
Add eggs and vanilla and beat until combined.
In a separate bowl, stir together flour, cocoa, baking soda and salt; gradually add to butter mixture while stirring.
Do not over mix.
Stir in oats and nuts until combined. (Batter will be thick and stiff].
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 11 to 12 minutes or until set; cookies will be slightly moist in the center.  Try not to overbake.  Cool 1 minute on cookie sheet and then transfer to wire rack to cool completely.
Corn and Black Bean Salsa (No Tomatoes)


Ingredients:
black beans, red bell pepper, fresh cilantro, green onions, lime juice, ground cumin, salt

Directions:
Combine all ingredients. Cover and chill at least 30 minutes., Store in refrigerator for up to 3 days in an airtight container., Serve with tortilla chips.
Perfect Chicken Brine
Category: side-dish
By Kate Leifker

Brining chicken adds tons of flavor and keeps the meat moist. Several years of experimenting with ingredients and method and I finally found the right combination for my perfect chicken brine.

Ingredients:
16 cups water
¾ cup kosher salt
⅔ cup white sugar
2 heads   garlic, crushed and chopped
¼ cup dried sage, or to taste
¼ cup dried basil, or to taste
1 tablespoon whole black peppercorns
1 large bay leaf

Directions:
Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes. Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

Prep time: 10 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 20 servings

Calories: 37.8
Fat: 0.1 g
Carbohydrates: 9.2 g
Sugars: 6.7 g
Dietary fiber: 0.6 g
Protein: 0.6 g
Sodium: 3422.9 mg
Cool N Creamy Fruit Salad


Ingredients:
pineapple chunks in juice, mandarin oranges, bananas, strawberries, green seedless grapes, blueberries, vanilla instant pudding mix

Directions:
Drain pineapple and oranges reserving juice in small bowl.
In large bowl combine fruit.
Sprinkle pudding mix into reserved juice; mix until combined and slightly thickened.
Fold into fruit until well combined.
Edited based on reviews: The sauce will be somewhat thin, kind of like a glaze.  If you would like it thicker and creamier, mix less of the reserved juice into the pudding mix.
Apple Cake Squares


Ingredients:
whole wheat flour, salt, nutmeg, baking soda, cinnamon, sugar, butter, eggs, apples, dates, confectioners' sugar

Directions:
Preheat oven to 350f degrees.
Mix the flour, salt, nutmeg, baking soda and cinnamon together in a medium bowl and stir thoroughly.
Cream the sugar and butter together in a large bowl.
Beat in the eggs and whisk until smooth.
Stir in the shredded apples and dates until they are completely distributed throughout.
Slowly stir in the dry ingredients and mix thoroughly into the batter.
Spray the bottom and sides of a 9 inch square baking pan with nonstick cooking spray or grease it with butter and pour in the batter.
Bake in the preheated oven for about 45 minutes.
Put the confectioners' sugar in a sifter and dust it over the cake a few times until all the sugar is gone.
Chef John's Breakfast Sausage Patties
Category: meat-and-poultry
By Chef John

This is a simple breakfast sausage in patty form. So easy! The key is to get freshly and coarsely ground pork shoulder from a real live butcher.

Ingredients:
1 pound coarsely ground pork shoulder
2 teaspoons fennel seeds, or more to taste - lightly crushed
2 teaspoons freshly grated orange zest
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried Italian herb seasoning
⅛ teaspoon red pepper flakes
1 pinch freshly grated nutmeg

Directions:
Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight. Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning. Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic. Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 8 hrs 25 mins
Yields: 6 servings

Calories: 159.8
Fat: 11 g
Saturated fat: 4.1 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 13.6 g
Cholesterol: 49 mg
Sodium: 358.8 mg
Feta Cheese Flavored Orzo


Ingredients:
orzo pasta, feta cheese, kalamata olives, fresh parsley, chives, olive oil

Directions:
Cook orzo according to package directions, drain., Add remaining ingredients and toss to mix well.
Gluten Free Chocolate Chip Cookies


Ingredients:
unsalted butter, white sugar, light brown sugar, egg, vanilla, tapioca flour, xanthan gum, baking soda, hot water, salt

Directions:
Preheat the oven to 350ËšF and prepare a cookie sheet with parchment or a silpat liner.
Cream the butter with the white and brown sugar until light and fluffy.
Add the egg and the vanilla and mix until evenly distributed.
Mix together all the flours, the xanthan gum, and the salt with a whisk.  Add them gradually to the mixer allowing them to incorporate after each addition.
Add a tsp of hot water to dissolve the baking soda and add it to the mixer.  Use a spatula to make sure you get it all out.
Add the chocolate chips and the chopped chocolate and mix until well combined.
I use an ice cream scoop to measure my cookies so they're uniform.  With the scoop I use I get about 18 cookies from this recipe.  I find this to be the perfect amount for a quick craving.
Bake for 10 minutes, then rotate, and bake for 4 more minutes.  Gluten Free tends not to brown up that much.  The first few times I overbaked them.  Once they've gotten that perfect regular golden brown, for gluten free that probably means they'll be a little crisp.  So er on the side of 2 minutes less than the degree of brown you'd like to see for that perfect soft, chewy center.  And remember all ovens vary, so you'll find the perfect time for your oven with practice.
When done, allow to sit for a few minutes then move to a cooling rack to finish cooling.
Guinness Mustard


Ingredients:
Dijon mustard, Dijon mustard, shallot, golden brown sugar

Directions:
Mix together all ingredients in a small bowl until well blended., Keep covered and refrigerate for at least 2 hours before use.
Froth Cocktail White on Yellow


Ingredients:
triple sec, Grand Marnier, grapefruit juice, vodka, lemon juice, sugar

Directions:
In a large measuring cup, mix juice, nectar and alcohol.  Pour in 6 martini glasses.  Set aside.
Citrus Mousse: In a shaker, shake vigorously all ingredients until frothy.  With a spoon, distribute the mousse on top of each cocktail.  If needed, shake again the shaker to obtain more mousse.  Serve immediately.
Chocolate Strawberry Bubble Tea


Ingredients:
milk, tea, frozen strawberries, fresh strawberries, sugar substitute, sugar, bittersweet chocolate chips, water, tapioca

Directions:
If using frozen strawberries put into colander and run hot water over them until soft and defrosted.
Place strawberries into food processor or blender with 1 1/2 tsp of sugar or Splenda. Blend until pureed. This should make about 1/2 cup of strawberry puree.
Put chocolate chips and remaining 1 1/2 tsp of sugar into a small microwaveable bowl and place in microwave on high for about 30 seconds.
Stir, then microwave for about 10-15 seconds more until thoroughly melted.
Pour 2 tsp water into bowl of melted chocolate and stir until the chocolate has the consistency of water chocolate sauce.
Pour tea base, milk, strawberry puree, melted chocolate sauce, and sugar syrup into cocktail shaker or thermos and shake for about 10 seconds or until frothy on surface.
Place tapioca pearl into bottom of tall glass and pour shaken mixture over it.
Add Ice and serve with bubble tea straw. Enjoy!
Strawberry Punch


Ingredients:
frozen unsweetened strawberries, sugar, tea, ginger ale

Directions:
Add lemonade concentrate, strawberries, and sugar to an electric blender container.
Cover and blend until smooth.
Pour ingredients into a punch bowl; add tea and stir to mix.
Pour in ginger ale and ice cubes if desired; I usually put ice in the individual cups and then ladle the punch into the individual cups.
Need to serve the punch immediately after adding the ginger ale.
Perfect Vodka Sauce With Prosciutto


Ingredients:
olive oil, butter, garlic cloves, plum tomatoes, vodka, prosciutto, fresh basil, heavy cream

Directions:
In a large frying/saute pan add oil, butter and garlic, saute on low flame until oil starts to bubble.
Add tomatoes, salt and pepper.
Cook covered on a low flame for about 30 minutes.
Add vodka.
Cook uncovered for 25 minutes.
Add prosciutto-- cook 5 more minutes.
Add basil and heavy cream-- cook just 5 more minutes.
SERVE IT NOW!
I like this over penne pasta.
I only use Barilla.