xiaoxl/recipe_data huggingface dataset:
Stir Fried Scallops and Snow Peas


Ingredients:
dry sherry, soy sauce, sugar, bay scallop, cornstarch, salt, fresh ginger, snow peas, scallions

Directions:
In a small bowl combine sherry with soy sauce, sesame oil, sugar and 1 tablespoon water. Whisk until sugar is dissolved. Set aside.
In a small bowl sprinkle scallops with cornstarch and salt. Toss to coat.
In a large skillet, heat oil. Add scallops and stir fry until golden, 1 minute.
Add ginger, snow peas, and scallions and stir fry until snow peas are bright green, 1 minute.
Reduce heat to medium low. Add reserved sauce and cook, stirring until sauce thickens and scallops and vegetables are well coated.
Chevon  (Goat) Stew


Ingredients:
olive oil, onion, shallots, garlic cloves, dried oregano, fresh coarse ground black pepper, tomato paste, water, Rotel tomatoes & chilies, adobo seasoning, dried navy beans, potato

Directions:
The day before, presoak 8 ounces of dried navy beans.
Finely chop onions, shallots & garlic. Set aside.
In a nonreactive dutch oven or heavy pot, add 1 tablespoon olive oil & brown goat meat on all 4 sides over medium heat.
Add onions, shallots & garlic - Lower heat & stir until translucent & slightly caramelized.
Add beef base & tomato paste, stir occasionally & let tomato paste caramelize mildly. Avoid burning by turning down heat if needed.
Add water, canned tomato/chilis & Adobo seasoning, gently stirring with wooden spoon to loosen any adherants.
Simmer 45 minutes covered.
Add navy beans & peeled diced roasted russet potato. Simmer 45 minutes uncovered, stirring occasionally, until meat is falling off bones. Remove meat from stew - remove any bones & return meat to stew. Serve with romaine salad and hot crusty baquette.
Chicken-Chickpea Salad


Ingredients:
chickpeas, cucumber, green onion, of fresh mint, basil, plain fat-free yogurt, garlic cloves, salt, lemon wedges

Directions:
Combine first 8 ingredients.  Toss gently., Gently fold in spinach and feta., Serve with lemon wedges.
Spicy Oven Baked Onion Rings


Ingredients:
onions, panko breadcrumbs, cayenne, curry powder, garlic powder, eggs, flour

Directions:
Spray a cookie sheet with non stick spray.
Combine bread crumbs, jalapeno, cayenne, curry, and garlic in a shallow baking dish.
Beat eggs in a bowl.
Put flour into a bowl.
Dredge onions (a few at a time] in flour.
Coat them in egg (one at a time].
Cover completely with bread crumb mixture.
Place in a single layer on cookie sheet.
Spray rings with more non stick spray.
Cook 30- 45 minutes, depending on thickness.
Skillet Dinner Rolls
Category: trusted-brands-recipes-and-tips

Simple, delicious and baked in a skillet!

Ingredients:
2 ½ cups all-purpose flour, or more as needed
2 (.25 ounce) envelopes Fleischmann's® RapidRise Yeast
3 tablespoons sugar
¾ teaspoon salt
1 cup water
2 tablespoons Mazola® Vegetable Plus! Oil
4 tablespoons butter, divided

Directions:
Combine 1 cup flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat water, oil and 2 tablespoons butter until very warm (120 to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; shape into balls. Place in a greased 10-inch iron skillet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Melt remaining 2 tablespoons of butter and brush over rolls. Bake in preheated 375 degrees F oven for 18 to 20 minutes or until lightly browned. Remove from pan; brush with any remaining butter, if desired. Serve warm.

Prep time: 40 mins
Total time: 1 hr 45 mins
Yields: 12 rolls

Calories: 165
Fat: 6.5 g
Saturated fat: 2.7 g
Carbohydrates: 23 g
Sugars: 3.2 g
Dietary fiber: 0.7 g
Protein: 3.3 g
Cholesterol: 10.2 mg
Sodium: 173.7 mg
Quinoa Pilaf With Cranberries


Ingredients:
extra virgin olive oil, red onion, quinoa, vegetable broth, salt, garam masala, dried cranberries

Directions:
Heat oil in a medium pot over medium high heat.
Add onions and cook, stirring often, until just softened, 2 to 3 minutes.
Add quinoa, corriander and garam masala and toast, stirring constantly, for 1 minute.
Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes.
Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more.
Toss with almonds and serve.
3 Ingredient Pulled Pork Barbeque
Category: meat-and-poultry
By Susan

Cooking the pork loin alone is too dry. Add country-style pork ribs in the slow cooker along with the pork loin to give it more moistness and flavor. Serve this pulled pork barbeque on top of a baked potato or on buns for a sandwich.

Ingredients:
1 (18 ounce) bottle barbeque sauce
1 envelope dry onion soup mix
1 (4 pound) boneless pork loin roast
1 (4 pound) package thick country-style pork ribs
1 (18 ounce) bottle barbeque sauce

Directions:
Stir 1 bottle barbeque sauce and dry onion soup mix together in the bottom of a large slow cooker crock. Place pork loin and ribs into the slow cooker. Cook on High until the meat begins to fall apart, 6 to 8 hours. Remove meat and set aside. Allow crock to cool enough to handle; pour liquid into a bowl. Clean the crock and return it to the slow cooker. Debone ribs; discard bones and any fat. Shred meat from the ribs. Shred pork loin meat using two forks pulling them in opposite directions. Return all the shredded meat to the slow cooker. Pour 1 bottle barbeque sauce over the pork. Add a small amount of water to the sauce bottle, shake vigorously to get as much sauce from the bottle as possible, and pour into the slow cooker. Cook on Low for 1 hour.

Prep time: 15 mins
Cook time: 7 hrs
Total time: 7 hrs 45 mins
Yields: 16 servings

Calories: 382.3
Fat: 16.4 g
Saturated fat: 6 g
Carbohydrates: 23.9 g
Sugars: 16.5 g
Dietary fiber: 0.5 g
Protein: 32.2 g
Cholesterol: 105.9 mg
Sodium: 921.6 mg
Matrimonial Date Squares
Category: desserts
By symyee

Delicious! This favorite recipe has been passed down in the family for many years. It has lots of date filling and can be stored in the refrigerator for a week.

Ingredients:
1 pound pitted dates
⅔ cup light brown sugar
⅔ cup orange juice
1  orange, zested
2 teaspoons vanilla extract
1 ½ cups regular rolled oats
1 cup all-purpose flour
1 cup light brown sugar
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup cold unsalted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat dates, 2/3 cup brown sugar, orange juice, and orange zest in a saucepan over low heat; cook, stirring occasionally, until dates have softened, absorbed the liquid, and mixture is like a paste, about 10 minutes. Remove from heat; stir in vanilla extract. Stir oats, flour, 1 cup brown sugar, baking soda, and salt together in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Lightly press 2/3 of the crumb mixture into the bottom of a 9x9-inch pan. Spread date mixture evenly over the crumb crust; sprinkle remaining crumbs evenly over the top of date mixture. Bake in the preheated oven until top is golden, about 30 minutes; cool on a wire rack for at least 1 hour before slicing into bars.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 55 mins
Yields: 16 servings

Calories: 307.2
Fat: 9.3 g
Saturated fat: 5.6 g
Carbohydrates: 56.1 g
Sugars: 41.2 g
Dietary fiber: 3.3 g
Protein: 2.7 g
Cholesterol: 22.9 mg
Sodium: 104.3 mg
Steak Sauce


Ingredients:
ketchup, fresh garlic, onion, lemon juice, water, Worcestershire sauce, vinegar, soy sauce, brown sugar, prepared mustard, fresh ground black pepper

Directions:
Combine all ingredients in a medium saucepan; bring to a boil over medium heat.
Reduce heat and simmer uncovered for about 30 minutes or more.
Adjust ingredient amounts to taste.
Strain if desired.
Cover and refrigerate 24 hours or more.
Curried Cashew Nuts


Ingredients:
butter, margarine, unsalted cashews, curry powder, salt

Directions:
Melt butter or margarine in a frying pan., Add nuts and curry powder to the pan., Fry until lightly browned., Drain on paper towels to remove majority of grease., Sprinkle the cashews with salt, to taste., Eat and enjoy the yumminess that is curry!
American Breakfast Casserole
Category: breakfast-and-brunch
By TRISH

Meat, potato, and cheese breakfast casserole. Serve for breakfast for dinner or Sunday brunch with mimosas and coffee. Try mozzarella or pepper jack cheese in place of the Cheddar, or colby-jack in place of the Swiss for variations.

Ingredients:
1 (1 pound) package bacon, diced
1  sweet onion, chopped
6  eggs, lightly beaten
4 cups frozen Southern-style hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 ½ cups small curd cottage cheese
1 ¼ cups shredded Swiss cheese
1 cup chopped green bell pepper, or to taste  (Optional)
1 (4 ounce) can chopped green chilies, or to taste  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir bacon and onion in a skillet over medium heat until the bacon is crisp, 10 to 15 minutes. Drain grease, reserving the drippings. Grease a 9x13-inch baking dish with the reserved bacon grease. Combine the cooked bacon and onion, eggs, hash brown potatoes, Cheddar cheese, cottage cheese, Swiss cheese, bell pepper, and green chilies in the prepared baking dish; stir to combine. Bake in preheated oven until the eggs are set firm, 35 to 40 minutes. Let casserole cool 10 minutes before cutting to serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 12 servings

Calories: 291.6
Fat: 20.9 g
Saturated fat: 10.2 g
Carbohydrates: 10.2 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 19.6 g
Cholesterol: 117.3 mg
Sodium: 696 mg
Noodle Kugel (Dairy)
Category: everyday-cooking
By Ann Davis

This is a slightly sweet noodle pudding.  It can be served as a side dish, at brunch, or after a fast such as Yom Kippur.

Ingredients:
8 ounces wide egg noodles
2 extra large eggs
¼ cup white sugar
3 tablespoons butter, melted
1 cup lowfat whipped cottage cheese
8 ounces sour cream
1 pinch salt and ground black pepper to taste
2 tablespoons brown sugar, or to taste

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray. In a bowl, mix together the eggs with white sugar until thoroughly combined, then stir in the melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in the noodles; spoon the kugel into the prepared baking dish. Sprinkle the top with brown sugar. Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 1-quart dish

Calories: 286.8
Fat: 13.2 g
Saturated fat: 7.3 g
Carbohydrates: 31.6 g
Sugars: 10.2 g
Dietary fiber: 0.9 g
Protein: 10.7 g
Cholesterol: 102.7 mg
Sodium: 162.9 mg
Pretzel Buns
Category: bread
By Brittskydoodlepoodlepie

Buns that taste and look like soft pretzels!  Not too difficult to make, these buns are great for sandwiches or as a side (especially with steak!).  Try them with burgers topped with Swiss cheese and honey mustard!

Ingredients:
4 ½ teaspoons active dry yeast
1 teaspoon white sugar
½ cup warm water
2 cups warm milk
6 tablespoons vegetable shortening
2  eggs
6 cups all-purpose flour, divided
1 tablespoon vegetable oil
¼ cup white sugar
1 ½ teaspoons salt
½ cup baking soda
4 cups water
¼ cup melted butter
sea salt

Directions:
Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Add milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a floured surface, and knead until smooth and elastic, about 5 minutes. The dough will be sticky. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Uncover the dough and punch it down. Preheat an oven to 350 degrees F (175 degrees C). Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give the tops some texture. Set each formed bun aside. Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.

Prep time: 1 hr 30 mins
Cook time: 23 mins
Total time: 1 hr 53 mins
Yields: 12 buns

Calories: 382.2
Fat: 13.7 g
Saturated fat: 5.1 g
Carbohydrates: 54.7 g
Sugars: 6.6 g
Dietary fiber: 2 g
Protein: 9.5 g
Cholesterol: 44.4 mg
Sodium: 2865.5 mg
Little Passionfruit Cheesecakes


Ingredients:
ricotta cheese, cream cheese, eggs, sugar, lime juice, passion fruit pulp

Directions:
Preheat the oven to 315F (160C].
Place one shortbread biscuit in the base of 4 ramekins.
Place the ricotta, cream cheese, eggs, sugar and lime juice in a food processor and process until the mixture is smooth.
Stir through the passionfruit pulp and then spoon the mixture into each ramekin.
Bake in the oven for 15 minutes or until the topping is firm.
Serve warm or cold.
Baked Squash and Parmesan Cheese Pudding (Tortino Di Zucca)


Ingredients:
parmigiano-reggiano cheese, egg, sea salt, black pepper, butter, nutmeg

Directions:
Preheat the oven to 400 degrees. Have ready 4 five-ounce ramekins.
Put the squash in a baking dish and, when the oven reaches the preset temperature, put it in the oven. After 1 hour remove it from the oven, but do not turn off the oven. Split the squash half lengthwise, and use a spoon to scoop away and discard the seeds and strings. Scoop out the pulp. There should be about 1 cup.
Put the pulp, grated cheese, egg, salt, black pepper, 2 tablespoons of the softened butter, and the nutmeg in the large bowl of a food processor. Run the blade just long enough to produce a homogenous but not overly creamy mixture.
Thickly grease the insides of the ramekins with butter and sprinkle about half of the bread crumbs over the butter.
Divide the squash mixture equally among the ramekins. Sprinkle the remaining bread crumbs on top, then dot with the remaining tablespoon of butter, cut into 4 pieces.
Bake in the still-hot oven for 20 minutes. Let the ramekins rest for 6 minutes after you remove them from the oven. Turn each ramekin over onto a separate plate and give it a little shake to loosen the pudding, letting it drop onto the plate.
Annie's Fruit Salsa and Cinnamon Chips
Category: appetizers-and-snacks
By Anonymous

Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!

Ingredients:
2  kiwis, peeled and diced
2  Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Directions:
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Prep time: 15 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 10 servings

Calories: 312
Fat: 5.9 g
Saturated fat: 1.4 g
Carbohydrates: 59 g
Sugars: 15.6 g
Dietary fiber: 5.7 g
Protein: 6.8 g
Sodium: 461.7 mg
Apple Autumn Sandwich


Ingredients:
Miracle Whip, cheese, red onion, celery, apple, butter

Directions:
take your slices of bread and lay them out.
put the 1 table spoon of miracle whip on each slice.
put the 1 slice of cheese on one slice of bread.
put the 1 cup shaved chicken breast on top of the cheese.
then put on the sliced red onion.
on top of that put the juliann sliced celery.
then put on the sliced apples.
now put the other slice on top of the apples.
finally butter each side sparingly then put it into the toaster oven or under a broiler and let brown to a golden hue.
Falafels with Yogurt-Dill Sauce
Category: appetizers-and-snacks
By sonia

These falafels are packed with flavor! Your family will love them! Wrap in tortilla and top with yogurt sauce. Add other toppings such as tomatoes, lettuce and shredded cheddar cheese.

Ingredients:
1 (15 ounce) can chickpeas (garbanzo beans), drained and mashed with fork
¾ cup panko bread crumbs
1 small unpeeled red potato, shredded
¼ cup diced red onion
2 cloves garlic, crushed
1  egg
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1 teaspoon lemon juice
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup panko bread crumbs
1 cup canola oil for frying
1 cup plain yogurt
⅓ cup finely chopped fresh dill
½  lemon, juiced
½ teaspoon garlic salt
¼ teaspoon ground white pepper

Directions:
Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl. Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat. Heat canola oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside. Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 329
Fat: 13 g
Saturated fat: 2.5 g
Carbohydrates: 48.5 g
Sugars: 5.5 g
Dietary fiber: 4.2 g
Protein: 12.4 g
Cholesterol: 50.2 mg
Sodium: 779.7 mg
Fruit Pizza Waffles


Ingredients:
fresh raspberries, fresh blueberries, kiwi, cream cheese, sugar, vanilla extract

Directions:
Cut and wash fresh fruit., Mix together cream cheese, sugar and vanilla., Toast the waffle., Spread the cream cheese mixture on toasted waffle., Add fresh fruit., Serve.
Easy Asian Coleslaw


Ingredients:
green onions, fresh cilantro, cashew pieces, peanut butter, soy sauce, brown sugar, fresh ginger, garlic

Directions:
Mix salad ingredients in large bowl., Mix dressing ingredients in small bowl., Toss together when ready to serve.
Chocolate Cookie Cake


Ingredients:
water, cream cheese, milk, heavy whipping cream, confectioners' sugar

Directions:
Prepare cake batter according to package directions; stir in crushed cookies.
Spoon into a greased and floured 10-inch fluted tube pan.
Bake at 350 degrees for 33-38 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small mixing bowl, beat cream cheese and milk until smooth.
Beat in cream until mixture begins to thicken.
Add confectioners' sugar; beat until stiff peaks form.
Frost cake.
Garnish with additional cookies.
Refrigerate leftovers.
6-Flavor Slimming Breakfast Sundae


Ingredients:
oats, ground flax seeds, sesame seeds, raisins, prunes, low-fat yogurt, banana, blueberries, raspberries, mint leaf, ginger, salt

Directions:
Mix the dry ingredients together.
Use 2 parfait glasses or your favorite see-through cups.
Layer 2 tablespoons, each of yogurt, dry ingredients mixture, bananas and berries.
Repeat layers until glass or cup is full.
Garnish, with mint, add a pinch of ginger & salt.
Supreme Pizza Burgers


Ingredients:
fresh onion, fresh mushrooms, green pepper, ripe olives, tomato paste, garlic powder, pepper, lean ground beef, provolone cheese, fresh mushrooms

Directions:
In a food processor, combine the vegetables, olives, pepperoni, tomato paste and seasonings; cover and pulse just until blended.
Transfer to a large bowl; stir in breadcrumbs.
Crumble beef over mixture and mix well. Shape into four patties.
Coat grill rack with cooking spray before starting grill. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear.
Serve on buns with cheese and pizza sauce. Add toppings if desired.
Precious Pineapple Cake
Category: desserts
By Linda

This wonderful cake starts with a cake mix to which you add pineapple and pecans. It is very moist, even better the second day.

Ingredients:
½ cup margarine, softened
3  eggs
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
½ cup chopped pecans
½ cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
½ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8  inch round pans. In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans. Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Allow to cool. To make the frosting: In a medium bowl cream 1/2 cup softened margarine and the cream cheese until smooth. Gradually blend in the confectioners' sugar and 1/2 cup chopped pecans.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 3 - 8 inch round pans

Calories: 649.1
Fat: 34.3 g
Saturated fat: 8.4 g
Carbohydrates: 82.8 g
Sugars: 65.2 g
Dietary fiber: 1.7 g
Protein: 6.1 g
Cholesterol: 67.9 mg
Sodium: 531.9 mg
BBQ Potatoes


Ingredients:
potatoes, barbecue sauce, salt

Directions:
Wash the potatoes and cut in half lengthwise.
Sprinkle the skin side with salt.
brush the cut side with oil.
Place on grill oil side down.
Brush top with BBQ sauce.
Cook for about 10 minutes then flip the potatoes and put BBQ sauce on the flat side.
Cook until tender when poked with a fork.
This is a low to medium heat item.