xiaoxl/recipe_data huggingface dataset:
Bacon-Wrapped Pork Medallions With Electric Chimichurri Sauce


Ingredients:
garlic cloves, fresh parsley leaves, pepper, dried red pepper flakes, olive oil, white vinegar, water, salt, bacon

Directions:
Note - I like to serve this dish with an extra cup of chimichurri sauce on the table (at room temperature].  If you'd like to do this, double the recipe (two cups] for the chimichurri sauce as you'll discard the original cup after the pork marinates.
Press garlic and chop fresh parsley, and add remaining ingredients for the chimichurri sauce to a food processor.  Blend for a few seconds until parsley is finely chopped.
Slice the pork tenderloin into 1.5 inch medallions.
Using a large zip lock bag, add sliced pork medallions and chimichurri sauce.  Allow to marinate for at least 1 hour.
Remove pork medallions and discard marinade.  Wrap each pork medallion with a slice of bacon.
Begin to thread pork medallions onto skewers.  Important - do not over-thread skewers (allow 1/4" in between each piece] allowing bacon to cook.  Use as many skewers as necessary.
Preheat grill to medium heat.  Once heated, add skewers and cook for 4 minutes on all 4 sides for a total grilling time 16 minutes.   Internal temperature should be 145 degrees Fahrenheit.
Serve with the additional cup of chimichurri sauce in a small molcajete or ramekin.
Soft Cafe' Cookies


Ingredients:
all-purpose flour, light brown sugar, white sugar, salt, baking soda, eggs, milk, vanilla extract, chocolate chips

Directions:
Preheat oven to 350 degrees.
mix together milk and eggs.
Add the brown sugar, vanilla, and white sugar.
Add flour, salt, and baking soda SLOWLY to batter.
Last, but not least, add 1/2 to 1 cup of chocolate chip, or nuts, (Chopped, roasted walnuts are our favorite, but anything goes].
Put tablespoons of batter (will be easy to handle] on a greased baking sheet.
Bake these HEAVENLY cookies for 8 to 10 minutes.
WARNING: These will disappear in seconds, so hide a few for yourself before they're gone and you're BEGGED to make more!
Wolfgang's Garlic Bread


Ingredients:
garlic cloves, basil leaves, rosemary, sage leaves, crushed red pepper flakes, salt, extra virgin olive oil, parmesan cheese, mozzarella cheese

Directions:
Preheat the oven to 500 degrees.
In a blender, combine the garlic, basil, rosemary, sage, chili flakes and a pinch of salt. Puree.
With the blender running, slowly drizzle in the olive oil.
Slice the bread into 1/2 inch thick slices and place on a cookie sheet.
Brush with the garlic pesto.
Sprinkle with Parmesan and mozzarella, if desired.
Bake on the upper rack until golden brown and bubbly, about 5 to 7 minutes.
Thai-Style Grilled Pork Tenderloin
Category: trusted-brands-recipes-and-tips
By Melt Organic Buttery Spread

Thin strips of pork tenderloin are marinated in garlic, soy sauce, and fish sauce, and then grilled and served with a spicy sweet and sour dipping sauce.

Ingredients:
⅓ cup granulated sugar
¼ cup white vinegar
¼ cup fresh lime juice
2 tablespoons fish sauce
2  garlic cloves, minced
1 teaspoon red pepper flakes
2 tablespoons Melt® Organic Buttery Spread
2 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
3  garlic cloves, minced
½ teaspoon pepper
2 (1 pound) pork tenderloins, trimmed all visible fat, and cut into 3-by-1/4-inch strips
½ cup lightly packed fresh cilantro

Directions:
For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving. For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour. Weave 2 pieces of pork onto each skewer. For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill.  Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes. For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.) Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through. Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.

Yields: 6 servings

Calories: 274
Fat: 10.4 g
Saturated fat: 3.8 g
Carbohydrates: 16.3 g
Sugars: 14 g
Dietary fiber: 0.4 g
Protein: 27.9 g
Cholesterol: 84.3 mg
Sodium: 995.6 mg
Parmesan Tomatoes
Category: side-dish
By NRWILSON

Baked sliced tomatoes covered with a cheesy, spicy topping.

Ingredients:
4  ripe tomatoes, sliced
4 tablespoons mayonnaise
4 tablespoons Parmesan cheese
1 tablespoon Dijon mustard
1 tablespoon brown mustard
1 teaspoon dried oregano
salt and pepper to taste
1 teaspoon chopped fresh parsley
¼ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange tomato slices in a single layer on a baking sheet.  In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with  oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of  the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley. Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

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

Calories: 172.5
Fat: 13.8 g
Saturated fat: 3.3 g
Carbohydrates: 7.6 g
Sugars: 3.8 g
Dietary fiber: 2.1 g
Protein: 5.1 g
Cholesterol: 14.2 mg
Sodium: 649 mg
Lebanese Salad Dressing


Ingredients:
garlic clove, fresh lemon juice, extra virgin olive oil, of fresh mint, salt, black pepper

Directions:
"Shake all ingredients in a tightly covered container.  Serve over a salad of mixed greens, cucumbers, and tomatoes."
Grilled Chicken Alfredo Flatbread Pizzas
Category: trusted-brands-recipes-and-tips
By KGora

Flatbreads topped with chicken breast, mushrooms, and Alfredo sauce. Prepare ahead by thawing bread dough in the refrigerator overnight. This recipe was made in a Panasonic CIO.

Ingredients:
1 (5 ounce) skinless, boneless chicken breast
2 tablespoons Italian dressing
1 (1 pound) loaf frozen bread dough, thawed
⅓ cup Alfredo sauce
1 (8 ounce) package shredded mozzarella cheese, divided
½ cup sliced fresh mushrooms
3 slices bacon, cooked and crumbled  (Optional)

Directions:
Marinate chicken breast in Italian dressing for 10 minutes. Slice chicken thinly across the grain into pieces the width of thick bacon. Cut bread dough into 2 equal pieces. Roll dough into 9-inch circles. Spread   evenly over dough. Cover with a little mozzarella cheese. Add chicken, mushrooms, and bacon. Sprinkle remaining mozzarella cheese on top. Place 1 pizza in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the frozen pizza setting, 9-inch size. Allow pizza to cook until timer goes off, about 13 minutes. Repeat with second pizza.

Prep time: 15 mins
Cook time: 26 mins
Total time: 51 mins
Yields: 2 9-inch pizzas

Calories: 579.5
Fat: 22.3 g
Saturated fat: 8.5 g
Carbohydrates: 58.2 g
Sugars: 6.6 g
Dietary fiber: 4.7 g
Protein: 33.1 g
Cholesterol: 62.3 mg
Sodium: 1319.1 mg
Spicy Marinated Shrimp and Garlic


Ingredients:
olive oil, paprika, bay leaf, fresh rosemary leaf, cayenne pepper, Tabasco sauce, salt, fresh ground pepper, Worcestershire sauce, garlic, shrimp, fresh parsley

Directions:
Gently heat the olive oil in a wide, heavy sillet.
Add all the remaining ingredients except the shrimp and parsley.
Cook very gently, stirring occasionally, for 15 minutes.
Raise heat and stir in the shrimp.
Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl.
DO NOT OVERCOOK!!
Scrape the shrimp mixture into a bowl.
Cover and allow to marinate in the refregerator for a day or so.
Sprinkle with parsley before serving.
Rosemary Lamb Stew


Ingredients:
lamb stew meat, potato, onion, flour, hot chicken broth, olive oil, celery, mushrooms, fresh rosemary, fresh thyme, oregano, sage, sea salt, black pepper, paprika, Worcestershire sauce, red wine

Directions:
Heat one tablespoon oil in cooking pot.
Add onion, celery, and mushrooms, and cook until soft and most of the liquid has been absorbed.
Remove from pot and set aside.
Heat the other tablespoon oil in the pot and add the meat.
Sauté over medium heat until browned on all sides.
Sprinkle flour and paprika over meat and cook a few minutes until the flour is lightly browned.
Add hot broth and stir, scraping up any bits stuck to the bottom (I use a wire whisk for this].
Add remaining ingredients to the meat, bring to a boil, then reduce heat and let simmer on medium-low heat for about an hour, or until meat is soft.
Ham Steaks with Jazzed-Up Gravy


Ingredients:
butter, brown sugar, ham steaks, pepper, green onion, flour, chicken broth, coffee

Directions:
Melt the butter and brown sugar in a heavy skillet.
Season the ham steaks with pepper.
Cook the ham steaks in the butter/brown sugar mixture until done.
Remove the steaks from the skillet.
Cook the onions and mushrooms in the same skillet until the onions are translucent.
Add the flour to the skillet.
Cook the flour, stirring constantly, until browned.
Add the chicken broth and coffee.
Cook the gravy, stirring constantly, until thickened.
Serve gravy over the ham steaks.
Oven-Fried Chicken With Beer and Buttermilk


Ingredients:
lager beer, buttermilk, assorted herbs, salt, black pepper, roasting chickens

Directions:
In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.
Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.
Serve chicken hot, room temperature or cold.
Christmas Breakfast


Ingredients:
cheddar cheese, eggs, milk, salt, pepper, dry mustard, bacon

Directions:
Mix bread cubes and cheese, spread well into bottom of well greased 13x9x2 pan., Combines eggs and milk, beat well., Stir in salt, pepper and mustard., Pour egg mixture over bread and cheese in pan., Top with bacon slices., Chill, covered overnight., Bake, uncovered at 350 for 50 to 55 minutes.
Kossmans Oatmeal Cookies


Ingredients:
sugar, butter, egg, milk, oatmeal, flour, baking powder, baking soda, salt, raisins

Directions:
cream the butter., add the sugar., add the beaten egg., add milk., sift hte flour., baking powder baking soda and salttogether, add next, add raisins., then oats., drop from spoon on greased pan  bake in moderate oven 350 degrees., no time is given  so i will guess 10 minutes.
Broccoli Ham Quiche


Ingredients:
water, fresh broccoli, swiss cheese, mozzarella cheese, all-purpose flour, eggs, milk, green onions, salt, pepper, dried thyme, dried rosemary, cooked ham

Directions:
Place pastry shell in a non-greased 9 inch pie dish (use a deep pie dish if you have one] and place a double thick layer of heavy duty foil paper over it, covering it completely.  Bake at 450 degrees for 8 minutes.  Remove foil and bake 5 minutes longer.  Cool on wire rack.
Meanwhile, in a small saucepan boil water.  Add the broccoli cover the pan and let cook for 2 minutes.  Drain it, and place in ice water.  Pat dry with paper towel.
Toss cheeses with flour and set aside.  In a bowl, beat eggs, add milk, onion and the seasonings mixing well.  Stir the ham, broccoli and cheese mixture.  Pour into the pre-baked crust.
Bake at 350 degrees for 40-45 minutes or until knife inserted in the center comes out clean. Let cool for 10 minutes before cutting.
Cinnamon Shortbread Cookies


Ingredients:
flour, ground cinnamon, salt, unsalted butter, light brown sugar, sugar

Directions:
Preheat oven to 350 degrees; lightly grease baking sheets.
Place flour, cinnamon, and salt in work bowl of food processor; pulse five or six times until blended.
Remove to a small bowl.
Process butter and brown sugar about 30 seconds, scraping down sides once or twice, until light and fluffy.
Add egg yolk and process about 10 seconds to blend.
Add flour mixture and pulse six to eight times, just until blended.
Wrap dough in plastic wrap and chill at least one hour or overnight (Dough may also be frozen up to a month].
Roll out dough, half at a time, to 1/8-inch thick.
Cut with cookie cutter and place cookies two inches apart on baking sheets.
Sprinkle with sugar.
Bake seven to eight minutes until firm and just beginning to darken at edges.
Cool on wire racks.
Gardener's Friend Garlic Spray


Ingredients:
garlic, water

Directions:
Combine the garlic and vegetable oil and leave to soak overnight., Strain and add to the water along with the liquid soap., Spray regularly.
Homemade White Bread


Ingredients:
water, butter, margarine, bread flour, powdered milk, salt, sugar

Directions:
In large mixing bowl, combine 6 cups flour, dry milk, yeast, salt, sugar, and potato flakes; set aside.
In microwave, heat water and margarine to 110 to 120 degrees.
Add water mixture to flour mixture and beat on medium speed with mixer for 2 minutes.
Gradually add enough flour for the mixture to form a stiff dough.
Turn dough out onto floured board and knead about 10 minutes, adding flour as needed (I use my KitchenAid mixer with a dough hook].
Be careful not to add too much flour; the dough should be smooth and elastic.
Place the kneaded dough in a large oiled bowl and turn dough over to coat with the oil.
Cover the dough with a large cloth and set aside in warm place to rise until it is doubled in size.
Punch dough down and turn out onto floured board.
Divide into 5 portions, shape each into loaves, and place in greased 4 1/2 x 8 1/2 inch non-stick loaf pans (the dark pans brown the bread better than the shiny pans].
Cover pans with a cloth and let rise until doubled.
Bake in a preheated 375 degree oven for about 25 to 30 minutes.
Remove bread from pans immediately and let cool on rack.
Brush tops of loaves with butter.
Sage Pork Chops With Apple Slaw


Ingredients:
fresh sage, dried sage, garlic clove, salt, fresh ground black pepper, olive oil, onion, granny smith apple, fresh sage, dried sage, green cabbage, carrots, cider vinegar, salt, chicken broth

Directions:
Combine 1 tablespoon sage, garlic, 1/2 teaspoon salt and pepper in a small bowl.  Rub all over pork chops and let them "marinate" at room temperature about 10 minutes.  Heat 2 teaspoons of the oil in a large skillet over medium high heat.  Add pork chops and brown well on both sides, 1 to 2 minutes per side.  Remove to a plate.
Wipe out the skillet and heat 2 teaspoons oil over medium heat.  Add onion, apple and sage.  Saute, stirring occasionally, until onion is softened and golden brown, about 4 to 5 minutes.  Add cabbage, carrots, vinegar and salt, saute about 5 minutes.  Add the broth and return pork chops to the pan, spooning some of the slaw over the chops.
Cover and cook another 5 to 7 minutes.  Serve.
Cranberry Corn Bread
Category: bread
By HollyBerrie

A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?

Ingredients:
½ cup chopped cranberries
1 tablespoon white sugar
1 ½ cups all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups milk
2  eggs, beaten
3 tablespoons butter, melted

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish. Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish. Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 1 8-inch pan

Calories: 151.4
Fat: 3.7 g
Saturated fat: 2 g
Carbohydrates: 26.1 g
Sugars: 8.9 g
Dietary fiber: 0.9 g
Protein: 3.6 g
Cholesterol: 32.6 mg
Sodium: 213.8 mg
Chicken Breasts Stuffed with Perfection
Category: meat-and-poultry
By PREGOCOOK

What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.

Ingredients:
6  skinless, boneless chicken breast halves - pounded thin
1 (8 ounce) bottle Italian-style salad dressing
8  slices of stale wheat bread, torn
¾ cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
⅛ teaspoon pepper
1 ½ cups feta cheese, crumbled
½ cup sour cream
1 tablespoon vegetable oil
3 cloves garlic, minced
4 cups chopped fresh spinach
1 bunch green onions, chopped
1 cup mushrooms, sliced
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped

Directions:
Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour. Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside. In a large bowl, stir together the feta and sour cream. Set aside. Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture. Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts. Bake, uncovered, in a preheated oven for 25 minutes.

Prep time: 1 hr
Cook time: 45 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 622.4
Fat: 35.2 g
Saturated fat: 13 g
Carbohydrates: 34.7 g
Sugars: 8.6 g
Dietary fiber: 5.1 g
Protein: 43.4 g
Cholesterol: 119 mg
Sodium: 1516.6 mg
Fruit Soup


Ingredients:
plain yogurt, honey, lemon juice, banana, berries

Directions:
1.  In a mixing bowl; add orange juice, yogurt, honey and lemon juice.
2.  Whisk until the mixtture is all one color together.
3. In each of 4 "soup or ceral" bowls; put 1/4 cup berries and 1/4 of the banana.
4  Ladle the liquid over the berries and the banana slices.
5.  Soup is ready to eat.
Notes:  Berries may be fresh or frozen.  For a more "full-bodied" soup you may use more fruit.   Other fruits such as kiwi, pineapple, apples may be used.
Steak Diane


Ingredients:
butter, onions, garlic clove, fresh lemon juice, Worcestershire sauce, salt, fresh parsley leaves, beef tenderloin

Directions:
"Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm. Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat, turning them once, for 3 to 4 minutes on each side for medium. Serve the steaks with the mushroom sauce."
White Chocolate, Cranberry and Coconut Bar Cookies


Ingredients:
butter, graham cracker crumbs, sweetened condensed milk, white chocolate chips, dried cranberries, coconut flakes

Directions:
Mix the melted butter and graham cracker crumbs together in a bowl. Pat this crumb mixture into a 9"x13" aluminum pan lined with parchment paper (for easier cookie removal].
In a bowl, mix together the condensed milk, white chocolate chips, dried cranberries, and coconut. Carefully spread this mixture over the graham cracker crust.
Bake at 350 degrees for 20-25 minutes until the top is firm and lightly browned.
Let cool and cut into squares.
Can be stored in a metal tin for up to two months. These cookies also freeze well.
Cream Cheese Corn


Ingredients:
frozen corn, butter, cream cheese, salt, pepper, parsley

Directions:
In medium saucepan, warm corn slightly covered in water to about room temperature.
DO NOT OVER COOK.
Drain corn, place back in pan.
Add butter and cream cheese.
Cook, stirring over medium heat only until melted, add salt and pepper.
Pour into serving bowl and sprinkle slight amount of parsley for color.
Homemade Summer Sausage
Category: main-dish
By Shannon

A great but easy recipe to use up extra ground venison, elk, moose or beef. It can be multiplied easily and freezes very well.  Serve on crackers with cheese and a great mustard sauce.

Ingredients:
2 pounds ground beef
¾ cup water
½ teaspoon garlic powder
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon liquid smoke flavoring
1 tablespoon mustard seed

Directions:
In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours. Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings. Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 day
Yields: 2 pounds

Calories: 123.4
Fat: 9.2 g
Saturated fat: 3.3 g
Carbohydrates: 0.3 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 9.2 g
Cholesterol: 34 mg
Sodium: 895.6 mg
Cheating Lemon Pound Cake


Ingredients:
cream cheese, milk, eggs

Directions:
In mixing bowl, beat cream cheese until smooth.  Gradually beat in milk.  Add dry cake mix and eggs; beat until combined.  Beat on medium speed for 2 minutes.
Pour into a greased and floured, 1- inch fluted tube pan.  Bake at 350°F for 40 to 45 minutes or until a toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from pan.  Cool completely on a wire rack.
Chili-Garlic Butter


Ingredients:
butter, garlic clove, sambal oelek

Directions:
"Combine ingredients in a small bowl and microwave until melted (about 45 seconds]. Use as a sauce to dip grilled shrimp, or spread on crusty bread before grilling. You can also refrigerate until firm, then top grilled oysters or steak with a dab of it."