xiaoxl/recipe_data huggingface dataset:
Beer Glazed Brats and Sauerkraut
Category: world-cuisine
By JTk364

I came up with this recipe, because simply simmering sausages in beer and onions tasted weak. I was looking for a more intense beer flavor with a little bite, and this is it. A very satisfying dish if you crave German flavor that's Americanized. We love this dish served on potato rolls with spicy hot German mustard, Swiss cheese, and ice cold beer on the side.

Ingredients:
⅛ teaspoon celery seeds
⅛ teaspoon caraway seeds
1 pound fresh bratwurst sausages
1 (12 fluid ounce) can or bottle lager beer
1 tablespoon light brown sugar
2 teaspoons dry mustard powder
1 teaspoon onion powder
⅛ teaspoon ground black pepper
⅛ teaspoon dried dill weed
1 pound sauerkraut (preferably barrel-aged), drained

Directions:
Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside. Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes. Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 296.4
Fat: 21.1 g
Saturated fat: 8.1 g
Carbohydrates: 11.6 g
Sugars: 3.6 g
Dietary fiber: 2.1 g
Protein: 10.5 g
Cholesterol: 45.9 mg
Sodium: 1225.8 mg
Creamy Broccoli Cheese Soup


Ingredients:
salted butter, all-purpose flour, garlic clove, fresh onions, beef broth, heavy cream, 2% low-fat milk, broccoli, carrot, celery, nutmeg, 2% cheddar cheese, white cheddar cheese

Directions:
In a large pot, add butter, onions, and garlic.  Sautee over medium heat for 1-2 minutes.
Whisk in flour and cook for 1 minute, stirring constantly.
Slowly add beef broth and then the cream.  Cook for 2 minutes, whisking constantly.
Slowly whisk in milk, then add in the broccoli, celery, carrots, and nutmeg.
Reduce heat to medium-low and cook until broccoli is tender.
Remove from the heat and allow to sit for approximately 1 minute.  When making cheese soups and sauces, adding the cheese to a mixture that is too hot can result in gritty texture.
Add cheese, salt, and pepper, then stir until smooth.
Sweet and Chunky Tomato Soup
Category: soups-stews-and-chili
By cshrwd

This flavorful soup is a great treat any time of year! Its sweet and fresh taste redefines this typically average dish while chunks of tomatoes give it a hearty and filling appeal. Serve small portions with you favorite bread or roll.

Ingredients:
½  red bell pepper, diced
½  yellow bell pepper, diced
¾ teaspoon butter, divided
8  tomatoes, peeled and sliced
1 medium onion, diced
2 cloves garlic, minced
2 cups chicken broth
2 teaspoons salt
1 teaspoon white sugar
¼ teaspoon ground cloves
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil
1 cup milk
1 tablespoon cornstarch

Directions:
Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft. Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables. Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.

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

Calories: 118.2
Fat: 2.7 g
Saturated fat: 1.4 g
Carbohydrates: 20.9 g
Sugars: 12.5 g
Dietary fiber: 4.3 g
Protein: 5 g
Cholesterol: 6.9 mg
Sodium: 1208.4 mg
Italian Sausage Tortellini Bake
Category: world-cuisine
By Dave C

Delicious Italian tortellini dish will have you coming back for seconds.

Ingredients:
1 pound bulk Italian sausage
1  onion, chopped
1  green bell pepper, chopped
1 (24 ounce) jar marinara sauce
1 (14 ounce) can Italian-style diced tomatoes
1 teaspoon garlic powder
1 (9 ounce) package frozen cheese-filled tortellini
2 cups shredded mozzarella cheese

Directions:
Heat a large pot over medium heat. Crumble sausage into the saucepan; add onion and green bell pepper. Cook and stir the sausage mixture until the sausage is completely browned, 7 to 10 minutes. Drain grease. Pour marinara sauce and diced tomatoes over the sausage mixture; season with garlic powder and stir. Bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the diced tomatoes break down into the sauce, 30 to 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook the frozen tortellini at a boil until they float to the top and the filling is hot, 6 to 7 minutes; drain. Gently fold the cooked tortellini into the simmering sauce; cook together another 5 minutes. Pour tortellini and sauce into a 13x9-inch baking dish; top with mozzarella cheese. Bake in preheated oven until cheese is golden brown, 20 to 30 minutes.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 398.1
Fat: 20.3 g
Saturated fat: 8.6 g
Carbohydrates: 32.9 g
Sugars: 10.9 g
Dietary fiber: 3.9 g
Protein: 20.9 g
Cholesterol: 56.1 mg
Sodium: 1135.8 mg
Simple Chocolate-Covered Strawberries
Category: desserts
By hschwarz

Simple chocolate-covered strawberries, great for any occasion.

Ingredients:
1 (12 ounce) bag semisweet chocolate chips (such as Hershey's®), divided
1 (12 ounce) bag milk chocolate chips (such as Hershey's®), divided
2 (16 ounce) packages large strawberries

Directions:
Combine 1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips in a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes. Remove from heat; stir in remaining semisweet and milk chocolate chips. Line a baking sheet with waxed paper. Holding strawberries by their stems, swirl through melted chocolate until all sides are evenly coated. Arrange dipped strawberries on the waxed paper. Chill strawberries until chocolate coating sets, about 2 hours.

Prep time: 10 mins
Cook time: 3 mins
Total time: 2 hrs 13 mins
Yields: 16 servings

Calories: 232.1
Fat: 13.6 g
Saturated fat: 8 g
Carbohydrates: 30.4 g
Sugars: 25.6 g
Dietary fiber: 2.4 g
Protein: 2.7 g
Cholesterol: 7.1 mg
Sodium: 38.3 mg
Chicken Stir Fry for Ginger Lovers


Ingredients:
boneless chicken breast, soy sauce, garlic cloves, vinegar, red pepper flakes, cornstarch, onion, celery, gingerroot, gingerroot, bell pepper, bok choy, bean sprouts

Directions:
Cut chicken into 1/2 inch cubes
Prepare marinating sauce and add to chicken cubes.
Sit in refrigerator for at least 2 hours
Heat the vegetable oil in a large skillet or wok.
Drain chicken keeping the juice.
Stir fry the chicken for 4 minutes over high heat.
Push the chicken to the side and add onion, celery, bell pepper and ginger.
Add reserved marinating juice
Cook, stirring constantly for 5  minutes.
Add Bok choy; cook another 2 minutes,
Add the sprouts and stir-fry another 2 minutes.
Serve while sprouts are still crisp.
Cooking time does not include marinating time.
Indian Saag
Category: side-dish
By VALONE

Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). Any combination of greens works! Use more spices and peppers for hot saag, or less for mild.

Ingredients:
½ cup butter
2 teaspoons cumin seed
1  green chile pepper, seeded and diced
2 cloves garlic, chopped
2 tablespoons ground turmeric
1 pound chopped fresh mustard greens
1 pound chopped fresh spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt

Directions:
In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes. Stir in the chopped   and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 3 cups

Calories: 181.7
Fat: 16.2 g
Saturated fat: 9.9 g
Carbohydrates: 7.6 g
Sugars: 0.9 g
Dietary fiber: 4.2 g
Protein: 4.7 g
Cholesterol: 40.7 mg
Sodium: 565 mg
Avocado Chicken Bites


Ingredients:
ground chicken, egg, dried oregano, cumin, salt, lime juice, salt, avocados, scallions, garlic cloves, cilantro, grape tomatoes, cilantro leaves

Directions:
Combine the ingredients for the chicken shell and spoon mixture into a mini muffin pan (makes 24]. Press down in the center of each cup and mold the chicken into a mini bowl.
Bake at 350 for 25 to 30 minutes.
While chicken is baking, combine the ingredients for the filling.
After the chicken is baked and slightly cooled fill each one with the avocado mixture and garnish with a slice of tomato and cilantro leaf.
Easy Vegan Cracked Wheat Salad


Ingredients:
water, fresh parsley, fresh cilantro, of fresh mint, cucumber, cherry tomatoes, fennel, hot chili pepper, salt, lemon juice

Directions:
Wash cracked wheat and place in a pan with water.
Bring the water and cracked wheat to a boil than then remove pan from heat and cover. Cracked wheat cooks much like rice, so just leave it alone for about 30 minutes letting it absorb the hot water. If after 30 minutes there is more water just put the pan back on the heat and cook it a bit longer with the lid off.
While the cracked wheat is absorbing the water, prepare the remaining ingredients, including the hot chili if using.
Once the cracked wheat is cooked, place it in a bowl and break it up some as it will be a bit clumpy. Be careful it will be hot.
Allow the cracked wheat to fully cool then add the fresh ingredients, mix well. Drizzle selected oil and toss some more.
Add salt to taste and a squeeze of lemon and shredded fennel before serving and voila, its done!
Easy As Chicken Pot Pie
Category: meat-and-poultry
By JavaMama

This is the easiest chicken pot pie you will ever make from scratch. It uses stuff you have on hand and is great for leftover chicken. It's pretty, too! Substitute whatever frozen vegetables you have on hand.

Ingredients:
1 sheet frozen puff pastry, thawed
1 ⅓ cups frozen peas and carrots
⅔ cup frozen corn kernels
2 tablespoons butter
¼ cup all-purpose flour
2 cups milk
1 teaspoon crumbled dried thyme, or to taste
2 cups diced cooked chicken
salt and ground black pepper to taste

Directions:
Preheat oven to 375  degrees F (190 degrees C). Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet. Bake in preheated oven until it just starts to brown, 10  to 15 minutes. Remove from oven and set aside. Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes. Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute.  Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper.  Cook until heated through, stirring frequently, 5 to 7 minutes. Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 435.1
Fat: 24.6 g
Saturated fat: 8.4 g
Carbohydrates: 33.6 g
Sugars: 4.7 g
Dietary fiber: 2.4 g
Protein: 20.7 g
Cholesterol: 51.7 mg
Sodium: 216.7 mg
Lite Lasagna


Ingredients:
ground turkey, fat-free cottage cheese, fat-free cheddar cheese, red bell pepper, scallions, red onion, garlic, basil, salt, pepper

Directions:
Heat the oven to 375 degrees F.
Brown the turkey meat, drain and rinse and season with desired seasonings (I find Italian seasonings and garlic work best].
Simmer the spaghetti sauce on low heat, covered. Stir in chopped onions, scallions, and bell pepper as well as seasonings (basil, salt, pepper].
Stir in the cooked and rinsed turkey meat and allow to simmer until bubbling.
Prepare a lasagna pan (14 by 9, I believe] by placing one layer of 5 lasagna noodles, a layer of sauce, a layer of cottage cheese and then a layer of cheddar cheese.
Repeat for a second layer.
Bake in the oven for one hour, removing during the last ten minutes to sprinkle more cheddar cheese on top.
Serve with garlic bread and salad and enjoy!
Shelly's Mother's Delightful Salad...and One of Winkki's Loves


Ingredients:
hot water, vanilla pudding mix, crushed pineapple, miniature marshmallows, bananas, Cool Whip, cheddar cheese

Directions:
Cook 1 box of vanilla pudding according to package directions and allow to cool.
Mix together 2 boxes of orange jello with 1 cup hot water and allow to cool.
Mix together crushed pineapple (don't drain], marshmallows and sliced bananas.
Add pudding and jello mixture and stir well.
Place Cool Whip on Top (to taste].
Place shredded cheddar cheese on top (to taste].
Wild Game Chili (Venison and Wild Boar)


Ingredients:
onion, celery rib, green onions, stewed tomatoes, chili peppers, chili powder, paprika, garlic cloves, cilantro

Directions:
Chop meat and vegetables.
Season and brown meat in a coated large pot along with the garlic and half of the chopped onion.
Add beef stock, Chili Powder,Salt, Pepper, and Paprika and bring to a boil. Reduce heat and simmer for 30 minutes, this will allow the meat to absorb the flavor of the spices. Stir as needed.
Stir in peppers, remaining onion, celery, and mushrooms. Simmer for another 30 minutes, stirring as needed, to allow the vegetables to absorb the flavor of the spices.
Add stewed tomatoes, green onions and cilantro and stir.
Slow cook for 2-4 hours, stiring as needed. If you need more liquid, just add more beef stock.
Pepperoni Rolls


Ingredients:
water, sugar, salt, flour, mozzarella cheese

Directions:
Dissolve sugar, yeast, salt in the warm water.
Stir in the flour, using extra flour or water as needed to make a soft dough that isn't too sticky.
Turn out onto a floured board and knead for a couple of minutes. Shape into a ball and let raise in a bowl for 30 minutes to an hour, covered with a towel. Volume should double.
Turn the raised dough back onto the floured board, and cut it into 12 pieces (I use a scraper/cutter, but a knife works fine.].
Take each piece, flatten it lightly on the board with your hand, and place 4-5 slices of pepperoni in the middle, overlapping but not stacked.
Add cheese.
Roll it up like a jelly roll, and then crimp it with your fingers to seal the ends into an oval, with no pepperoni sticking out. Place on an ungreased baking sheet with at least an inch between each one.
Beat in an egg and add a tablespoonful of water. Brush rolls lightly with this glaze. You don't need to let the rolls raise further, but you can if you want to.
Bake rolls at 425 degrees until golden brown.
Russian Panini


Ingredients:
olive oil, provolone cheese, deli roast beef, deli corned beef, tomatoes

Directions:
Cut rolls open., Brush outside of rolls with olive oil., Brush both sides of inside of rolls with russian dressing., Cut cheese in half, add 4 halves to each roll., Add 3 slices roast beef, 3 slices corned beef and 2 slices tomato to each roll., Cut in half., Heat in your panini press or george foreman grill., Enjoy.
Essentially Fat Free Ginger Drops


Ingredients:
molasses, dark brown sugar, artificial sweetener, unsweetened applesauce, vanilla, whole wheat flour, baking soda, pumpkin pie spice, sea salt

Directions:
Preheat the oven to 350F and line two baking sheets with pachment or silicone liners.
In a food processor, finely dice or puree the fresh ginger, then add the molasses, sugar, stevia (if using], pear puree and vanilla and blend in thoroughly.
Add the flour, baking soda, pie spice and sale and pulse in until blended.
Optional: scrape into a bowl, cover and chill 1-6 hours.
Scoop teaspoon-sized balls of batter and slightly flatten between your palms.
Bake, one sheet at a time, for 8 minutes. Cool completely on the sheets.
7-Layer Greek Dip
Category: appetizers-and-snacks
By JamieDunlap

This is a Greek inspired version of the Mexican 7-Layer Dip and it's vegetarian! Serve with pita chips.

Ingredients:
1 (10 ounce) container hummus spread
1 teaspoon Greek seasoning
5 ounces feta cheese
3 ounces Kalamata olives, pitted and sliced
1 large English cucumber, diced
1 pound tzatziki sauce
1 pint grape tomatoes, diced
3  green onions, chopped
2 (8 ounce) packages pita chips

Directions:
Spread hummus evenly in a pie dish and sprinkle with Greek seasoning. Layer feta cheese over humus, breaking up any large pieces. Layer Kalamata olives and diced cucumber on top. Spread tzatziki sauce carefully on top. Top with tomatoes and green onions. Chill until ready to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 313.8
Fat: 43.7 g
Saturated fat: 2.3 g
Carbohydrates: 33.7 g
Sugars: 4.9 g
Dietary fiber: 6 g
Protein: 9.4 g
Cholesterol: 10.5 mg
Sodium: 598.8 mg
Lamb and Pepper Stir Fry


Ingredients:
soy sauce, honey, boneless lamb, red bell pepper, yellow bell pepper, scallions, garlic, gingerroot, orange, zest of, crushed red pepper flakes, low sodium chicken broth, fresh coarse ground black pepper, mint

Directions:
In a small bowl mix the soy sauce and honey.
Heat a large nonstick wok or skillet over high heat.
Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
With a slotted spoon, transfer to a plate.
Reduce heat slightly.
Add the bell peppers; stir fry until slightly softened, about 4 minutes.
Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
Return lamb to wok.
Add the broth and pepper; stir fry 30 seconds longer.
Serve, sprinkled with the mint.
Savory Herb Rice


Ingredients:
water, butter, margarine, chicken bouillon granule, long grain rice, reduced sodium soy sauce, onion powder, dried basil, dried marjoram, dried thyme

Directions:
In a large saucepan, combine the water, butter and bouillon.
Bring to a boil.
Add rice, soy sauce, minced onion, onion powder, basil, marjoram, and thyme.
Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.
German Chocolate Pound Cake


Ingredients:
vegetable shortening, sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, buttermilk, butter, confectioners' sugar, water

Directions:
Preheat oven to 300 degrees.
Grease and flour a 10-inch tube pan or bundt pan.
Cream shortening at medium speed of mixer.
Gradually add sugar until well mixed.
Add eggs one at a time, beating well after each egg.
Blend in vanilla extract.
Combine flour, baking soda and salt.
Add alternately with buttermilk to the creamed mixture.
Continue mixing well.
Mix in the melted chocolate last.
Pour batter into prepared pan and bake for about 90 minutes or until cake tests done.
Cool cake in pan on rack for about ten minutes, then turn out and let cake cool completely.
You may sprinkle with confectioners sugar or top with chocolate glaze.
For glaze, microwave chocolate and butter together, in a medium sized bowl, until melted.
Mix in confectioners sugar and just enough water to make a smooth glaze.
Pour glaze over cake and let trickle down the sides.
Slow Cook Lentil-Sweet Potato Soup


Ingredients:
lentils, water, vegetable broth, onion, onion powder, carrots, garlic cloves, garlic powder, salt, black pepper, oregano, diced tomatoes, sweet potato puree

Directions:
Clean and presoak the lentils for a few hours, two to three is sufficient, over night works well also. The lentils will easily drink up two cups of water.
Strain them, and dump them and all of the other ingredients into a 6 quart or larger slow cooker. (A 5 quart might work, but it would be a tight fit.]
Cook on low for 10 hours or high for 5 hours. I usually do a combination of the two settings (e.g., 6 hours on low and then 2 hours on high].
NOTE: Three medium (baseball sized] sweet potatoes, chopped, can be substituted for the sweet potato purée, but the later seems to sweeten and thicken the overall soup significantly.  The same with the carrots, where mincing them does seem to impact the color, flavor, and texture a bit.
NOTE: I have yet to try red lentils, so, if some brave individual does, I've appreciate hearing about how it turns out and what adjustments are required.
Rosemary Shortbread


Ingredients:
all-purpose flour, salt, baking powder, fresh rosemary, unsalted butter, honey, confectioners' sugar, granulated sugar, rosemary sprig

Directions:
Preheat oven to 300°F Whisk together flour, salt, baking powder, and rosemary in a bowl.
Mix together butter, honey, and confectioners sugar with elec.
mixer at low speed, then add flour mixture and mix until dough resembles coarse meal (with some small, roughly pea-sized butter lumps].
Gather dough,and transfer to an 8X8 square pan.
Knead dough out into pan, making sure it has come together.
Using tines of a fork, make marks around the edge of the pan, and also across where cookies will be cut when baked.
In each square, arrange rosemary sprigs (if using] decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
Bake shortbread in middle of oven until golden brown, 35-40 minutes.
Cool 5 minutes, then cut along score marks, remove from pan, and allow to cool completely.
Cooks' note: <U+0095> Shortbread keeps in an airtight container at room temperature 1 week.
Caravella Cooler


Ingredients:
"cranberry juice"

Directions:
Fill a tall glass with ice. Add Caravella and top with cranberry juice. Garnish with lime wedge, if desired.
Enjoy.
Sesame Beef Stir-Fry


Ingredients:
ginger, garlic, low sodium soy sauce, dark brown sugar, red pepper flakes, green onions, sesame seeds

Directions:
"Combine first 5 ingredients in a small bowl.  Heat wok or skillet over high heat.  Add oil to pan; swirl to coat.  Add half of the beef to pan, and cook for 3 minutes or until browned.  Remove the beef from pan and repeat procedure with remaining beef.  Add onions; cook for 1 minute.  Add soy sauce mixture; cook 1 minute.  Return beef to pan; cook 1 minute.  Stir in spinach, and cook 30 seconds.  Top with sesame seeds."
Asian Barbecued Chicken Wings


Ingredients:
garlic cloves, hoisin sauce, light soy sauce, honey, green onions, chicken wings

Directions:
To make the marinade, mix together the garlic, hoisin sauce, soy sauce, honey, chili sauce, sesame oil and green onion.
Place the wings in a shallow, non-metallic dish, add the marinade, cover and leave in the refrigerator for at least 2 hours.
Cook the chicken on a hot, lightly oiled barbecue grill or grill pan, turning once, for 20-25 minutes, or until cooked and golden brown.  Baste with marinade during cooking.  Heat any remaining marinade in a pan until boiling and serve as a sauce.
Orange Tic Tac


Ingredients:
"Absolut mandarin vodka"

Directions:
For a shot:, Fill chilled pint glass with red bull and orange juice., Fill shot glass with vodka., Drop shot glass into pint and chug shot., For cocktail:, Fill a large rocks glass or sour glass with ice., Add vodka, red bull and float with orange juice. Mix with straw and serve.