xiaoxl/recipe_data huggingface dataset:
Roasted Sweet Potato and Corn Soup


Ingredients:
sweet potato, frozen corn, celery rib, onion, garlic clove, dried thyme, chicken broth, vegetable broth, potato, dried parsley, olive oil

Directions:
Preheat oven to 425.
On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
Add garlic and thyme and cook another minute.
Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
Add sweet potatoes and parsley and simmer another 5 minutes.
Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!
My Dad's Pie Crust


Ingredients:
flour, flour, salt, cold water

Directions:
Add 1 cup plus 2 T flour to mixing bowl.
Add salt and mix with fork.
Add oil and mix with fork just until combine (will be crumbly].
Add COLD water (I have a cup of water with ice cube set up for this] 1 T at a time.  Mix and add water until a ball of dough forms.
Put in the fridge and let rest for 15 to 30 minutes (I don't always wait - but it is better if you do].
Roll out between two pieces of wax paper.
Lift the top piece of paper off the crust.
Lift the bottom paper with the crust to the pie pan and invert.
Peel the wax paper from the crust.
Fit and crimp:  fill or bake blind if one crust.
Fit, fill and repeat if two crust.
I estimate that this makes an 8 inch pie crust see my notes about the amount of crust I use for a 9 inch.
Bake according to your pie recipe.
Carrot Salad for Dieters


Ingredients:
carrots, raisins, Miracle Whip light, nonfat yogurt, artificial sweetener, lemon juice

Directions:
1.   mix everything., 2.   refrigerate until serving.
Beefy Spaghetti Soup


Ingredients:
beef, onion, spaghetti, garlic clove, parsley flakes, salt, olive oil, pepper, mushroom, bay leaf, tomato sauce, oregano

Directions:
In a large dutch oven, brown the ground beef, onion and garlic in the olive oil.
Drain.
Add remaining ingredients to the dutch oven.
Simmer approximately 20 minutes or until spaghetti is done.
Individual bowls of soup may be topped with some freshly grated parmesan cheese if desired.
.
Super Chicken, Broccoli  'n Rice Skillet


Ingredients:
boneless skinless chicken breast, margarine, seasoning salt, pepper, oregano

Directions:
In small bowl, combine all spices; set aside.
In large skillet over medium heat, melt margarine.
Add chicken.
Sprinkle spice mix over chicken.
Stir to coat.
Saute chicken until lightly browned.
Do not drain.
In same skillet as chicken is in, cook rice according to package directions.
When adding water, also add broccoli.
Cover and turn heat to low.
Simmer for 15 minutes, or until water is absorbed.
Enjoy.
Gravlax


Ingredients:
salmon fillets, caraway seed, anise seed, crushed red pepper flakes, black peppercorns, salt, sugar, fresh dill, eau de vie

Directions:
Rinse the fillets in cold water and pat them dry with paper towels.
Crush the caraway seeds, aniseed, juniper berries, red pepper flakes, and black peppercorns using a mortar and pestle.
Or place the spices on a cutting board or other hard surface and crush them with the underside of a heavy skillet.
Combine with the salt, sugar, and dill.
Place one of the fillets skin side down in a deep ceramic dish just big enough to hold the fillets.
Rub the fillet with half the spice and dill mixture.
Rub the other fillet with the remaining mixture and place it skin side up on top of the first, creating a salmon'sandwich' with all the spices and dill in-between.
Pour the aquavit on top, cover the dish with plastic wrap, and place a heavy weight, such as two heavy plates or a saucepan, on top of the fish.
Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.
To serve, dust off some of the spices and slice the fish into thin slices, on the diagonal- the way they cut smoked salmon, with a sharp thin knife.
Serve with mustard sauce and dark rye bread, for open-faced sandwiches, or with mustard, pickles, and capers.
Nova Scotia Fish Chowder


Ingredients:
butter, margarine, onion, potatoes, boiling water, salt, pepper, bay leaf, haddock fillets

Directions:
In a large pot, melt butter. Add onion and sauté until soft.
Add next 5 ingredients; cover. Cook until potatoes are tender-crisp. Do not overcook. Remove bay leaf.
Add fish; cook for about 5 minutes until fish flakes when tested with a fork.
Stir in cream; heat slowly, stirring often, until steaming hot.
Crab Crostini


Ingredients:
red bell pepper, cream cheese, parsley, chives, lime juice, Dijon mustard, parmesan cheese

Directions:
Preheat broiler and line pan with foil., Mix stuff., Spread on bread., Broil.
Blue Ribbon Beef Nachos


Ingredients:
ground beef, onion, salsa, pitted ripe olives, cheddar cheese, green onion, chili powder, salt, tortilla chips, green onions, tomatoes

Directions:
In a skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the next seven ingredients; heat through.
Serve over tortilla chips. Top with olives, onions and tomatoes if desired.
South African Milktart With an Easy Shortcrust Base


Ingredients:
butter, caster sugar, egg, flour, baking powder, salt, milk, milk, eggs, flour, butter, sugar, cornflour, vanilla essence, salt, ground cinnamon

Directions:
Pre heat oven to 200 degrees celcius.
Grease 2 pie plates with a volume of 1 litre each.
TO MAKE THE BASE.
Cream the butter and sugar.
Add the egg and mix.
Sift the flour baking powder and salt together.
Mix the flour mixture with the egg mixture, using a 'cutting' motion with a firm spatula or spoon.
If the mixture seems dry, use your hands to press it all together, but do not over handle - do not add any liquid! The mixture will come together!
Break off pieces and use your fingers to press the dough into the base and sides of the pans to form the crust.
Bake for 10 to 12 minutes until the sides start to brown lightly and remove from oven.
TO MAKE THE FILLING.
Heat the 1 litre of milk and butter to boiling point.
Separate 2 of the eggs keeping the egg whites apart.Whisk the egg whites until sof peaks form.
Mix the 125ml extra milk, 1 whole egg, 2 egg yolks, sugar, flour,cornflour and salt to a paste.
Gradually add a little of the boiled milk to this mixture.
Then add this mixture to the rest of the boiled milk and beat with a whisk to prevent lumps from forming.
Bring this mixture to the boil stirring all the time until it thickens.
Add vanilla essence and stir through.
Fold the whisked egg whites into the hot custard.
Pour this filling into the baked bases and sprinkle cinnamon over the top.
Allow milktart to cool down completely until mixture is set.
Note1: To make the custard in the microwave heat the milk for about 8 minutes (in a 900w oven].
Once the egg mixture has been added return to the microwave for about 6 minutes, stirring after each minute to prevent lumps forming and continue as per instructions.
Note2: If you are using extra large eggs increase the amount of cornflour, otherwise the 'custard' will be less firm, but still delicious!
Sweet Potato French Fries


Ingredients:
sweet potatoes, salt

Directions:
Peel and slice sweet potatoes as you would for french fries., Fry in deep fat as you would french fries., Drain on paper towels., Salt and enjoy.
Chocolate Flan Cake
Category: trusted-brands-recipes-and-tips
By Eagle brand

This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.

Ingredients:
Crisco® Original No-Stick Cooking Spray
½ cup SMUCKER'S® Caramel Flavored Topping
1 (18.25 ounce) box Pillsbury® Moist Supreme® Devils Food Premium Cake Mix
1 cup water
½ cup Crisco® Pure Vegetable Oil
3  large eggs
4 ounces cream cheese, softened
4 large eggs, at room temperature
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (12 ounce) can PET® Evaporated Milk
1 teaspoon vanilla extract

Directions:
Heat oven to 350 degrees F.  Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan. Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping. Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom. Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches. Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 18 servings

Calories: 364.6
Fat: 15.6 g
Saturated fat: 6 g
Carbohydrates: 35.1 g
Sugars: 23.5 g
Dietary fiber: 0.8 g
Protein: 6.4 g
Cholesterol: 93.3 mg
Sodium: 323.8 mg
Chocolate Nut Balls


Ingredients:
sweetened condensed milk, vanilla, salt, chocolate

Directions:
In the top of a double boiler over hot (but not boiling] water, melt the chocolate chips.
Stir in nuts, condensed milk, vanilla and salt.
Mix well.
Cool the mixture until until you can work with it comfortably. If it is too soft, chill it in the refrigerator until it is workable. The temperature in your kitchen and the type of nut (and fineness of chopping] used can influence how much it needs to chill before being workable.
Butter hands and roll mixture into 1 inch balls.
Roll the balls in the chocolate sprinkles (or grated chocolate] and refrigerate.
Steak and Pesto Stir- Fry


Ingredients:
top round steaks, carrot, red bell pepper, broccoli floret, pesto sauce, canola oil, water

Directions:
Substitute 3 cups of your favorite store-bought frozen vegetable medley or packaged stir-fry mix for the fresh vegetables. Frozen vegetables should be thawed and the cooking time may vary depending on the size of the vegetable pieces.
Preheat a large 12-inch heavy-bottomed skillet (see Chef's Notes] over high heat for 3 minutes. Spray with cooking spray (or add canola oil] to coat the surface of the skillet. The oil should be hot but not smoking. If the oil starts to smoke, reduce the heat to medium-high.
Add the sliced steak in two batches so you don't overcrowd the pan. With a wooden or heat-resistant spatula, constantly stir the steak in the pan, allowing it to brown evenly, about 3 minutes per batch. Remove each batch of steak to a serving platter.
Reduce the heat to medium-high. If the pan is dry, add the 1/4 cup of water to the pan. Add the carrots, red pepper and broccoli (or other vegetables of your choice], stirring them constantly in the pan until they are tender-crisp, about 3 to 5 minutes.
Add the cooked steak (and its juices] back to the pan and remove it from the heat. Add the pesto and stir to coat the steak and vegetables evenly. Serve immediately.
Chef's Notes:
When you're using frozen ingredients, simply pull them from the freezer in the morning and place them in the refrigerator so they're thawed by dinnertime. You can also thaw them in the microwave (according to your microwave's instructions] or in warm water right before cooking.
A cast-iron skillet is best for this kind of high-heat cooking because it retains heat very well and is virtually nonstick after it has been properly seasoned. A good 12-inch cast iron skillet is inexpensive and a great value: when treated properly, it will last a lifetime.
Nonstick skillets are not recommended for high-heat cooking methods such as stir-frying. If you're using a nonstick skillet, reduce the heat to medium. Cooking times may be longer and the meat may not brown as evenly.
Asian Style Vegetable Slaw


Ingredients:
green cabbage, carrots, bean sprouts, fresh basil, scallions, fresh ginger, garlic, olive oil, coconut milk, kosher salt, black pepper, rice vinegar

Directions:
prepare all vegetables and herbs., mix well in large bowl., prepare dressing with remaining ingredients., pour dressing over vegetables, mix well., serve on a bed of lettuce with sliced almonds or toasted sesame seeds., A nice accompaniment to grilled chicken.
Strawberry Spinach Salad


Ingredients:
lemon, white wine vinegar, sugar, poppy seed, strawberries, cucumber, red onion

Directions:
For dressing, juice and zest lemon.  Add remaining dressing ingredients and mix well with whisk.
Place salad ingredients into Large Bowl.  Toss slightly.
Pour dressing over salad.  Slightly toss again.
Easy Oat Slice


Ingredients:
marmalade, butter, rolled oats

Directions:
Preheat oven to 180.C.
Melt butter & marmalade together in a microwave safe bowl for approx 2 mins on high.
Stir in oats & nuts and press into a 20cm square lined & greased cake pan.
Bake for 35-40 mins or until golden.
Yucca Buns


Ingredients:
tapioca flour, baking powder, heavy cream

Directions:
Preheat the oven to 350°F
Line a baking pan with aluminum foil, and coat with nonstick cooking spray.
Set aside.
Combine the tapioca flour and baking powder together in a large bowl.
Stir in the cheese and egg yolks.
Mix until the dough forms a ball.
Lightly flour a work surface and turn the dough out.
Knead the dough with your hands until the dough is smooth, even-textured, and not sticky.
If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple.
Divide the dough into 10 even pieces and with your hands, roll each into a ball.
Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet.
Bake until the rolls are pale gold (not browned], about 15 to 20 minutes.
Cool on a wire rack for 5 to 10 minutes and serve while still warm.
Jersey Fresh Tomato Soup
Category: soups-stews-and-chili
By SHORECOOK

New Jersey is a well-known producer of tomatoes.  Having our own garden leaves us with an abundance at the end of the season.  Not wanting the tomatoes to go to waste, Hubby and I came up with our favorite version of tomato soup.

Ingredients:
7 cups peeled, seeded, and chopped tomatoes
1 cup finely chopped carrots
¾ cup finely chopped onion
1 (13.75 ounce) can  chicken broth
1 tablespoon white sugar
2 teaspoons sea salt
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup 2% milk
2 teaspoons dried basil
½ teaspoon celery salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder

Directions:
Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a stockpot, then reduce heat to medium-low. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt. Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 233.6
Fat: 10.9 g
Saturated fat: 6.4 g
Carbohydrates: 30 g
Sugars: 17.7 g
Dietary fiber: 5.7 g
Protein: 6.8 g
Cholesterol: 30.2 mg
Sodium: 1665.7 mg
Dried Apricot Chipotle Sandwich Spread


Ingredients:
hot water, fresh lime juice, mayonnaise, chipotle chile in adobo, green onions, adobo sauce

Directions:
Stir together the dried apricots, hot water, & lime juice.  Let soak a full 15 minutes. Drain.  Pat the apricots dry & chop finely.
Stir in mayo, chipotle pepper, adobo sauce, & green onion.
Cover & chill until time to serve.
Note The original recipe had this fairly chunky in texture.  The next day I ended up whizzing everything in a mini chopper to make a fairly smooth spread to use on a turkey, swiss, & bacon wrap.
Greek Butter Cookies
Category: world-cuisine
By GODGIFU

When I was little I used to live next to a Greek family, who would make these cookies year round, and give tins of them to neighbors around Christmas.

Ingredients:
1 cup butter, softened
¾ cup white sugar
1  egg
½ teaspoon vanilla extract
½ teaspoon almond extract
2 ¼ cups all-purpose flour
½ cup confectioners' sugar for rolling

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough. you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or 'S' shapes. Place cookies 1 to 2  inches apart onto the prepared cookie sheets. Bake for 10 minutes in the preheated oven, or until lightly browned and firm. Allow cookies to cool completely before dusting with confectioners' sugar.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 dozen

Calories: 73.9
Fat: 4 g
Saturated fat: 2.5 g
Carbohydrates: 8.9 g
Sugars: 4.4 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Cholesterol: 14 mg
Sodium: 28.8 mg
Beef Tri-Tip Marinade
Category: side-dish
By valerierouse

I came up with this tri-tip marinade by chance when I went to pour Worcestershire and found I was nearly out! Also works great for beef kebabs.

Ingredients:
3 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon ground black pepper
2 teaspoons onion powder
1 cup Merlot wine
½ cup water
¼ cup Worcestershire sauce
1 tablespoon soy sauce
3 large cloves garlic, minced, or more to taste
½ teaspoon liquid smoke flavoring

Directions:
Combine brown sugar, garlic powder, black pepper, and onion powder in a large freezer bag. Add wine, water, Worcestershire sauce, soy sauce, garlic, and liquid smoke.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 3/4 cup

Calories: 64.5
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 9.9 g
Sugars: 6.5 g
Dietary fiber: 0.4 g
Protein: 0.6 g
Sodium: 200.3 mg
Baked Ziti


Ingredients:
onion, garlic cloves, green bell pepper, dried basil, dried oregano, dried red pepper flakes, lean ground turkey, turkey breast, crushed tomatoes, tomato paste, skim milk ricotta cheese, 2% mozzarella cheese

Directions:
Sautee onions in a spray of oil until translucent, add garlic and continue cooking.
Add peppers and cook for about 5 minutes more, or until peppers start to get soft.
Add turkey, basil, oregano, and pepper flakes, and begin cooking over medium heat.
When turkey is cooked, remove from pan along with the veggies. Drain out the liquid at the bottom. Return the meat and veg back to the pan, add the tomatoes, crushed and the paste. Stir together and bring to a boil, reduce heat and simmer for about 20 minutes.
Meanwhile, prepare pasta according to directions. Cook until very al dente. Set aside and allow to cool, spraying with olive oil and tossing to prevent sticking. You can also toss it with a little olive oil, if you don’t have a sprayer.
Combine the sauce, ricotta and about 2/3 of the mozzarella cheese with the pasta and pour into a 9x13 baking dish that has been lined with foil Sprinkle with remaining mozzarella cheese.
Cover with foil and bake at 350 for 40 minutes, or until bubbly. Remove the foil and bake another 15-20 minutes or until brown on top. If you can stand it, let it set for about 20 minutes more.
Caramel Cream Cheese Apple Dip


Ingredients:
cream cheese, sliced apple

Directions:
"Pour the ice cream topping over the block of cream cheese and serve with sliced apples."
Strawberry Walnut Bread


Ingredients:
strawberry, sugar, all-purpose flour, baking soda, ground cinnamon, salt, eggs, vanilla extract, walnuts

Directions:
Preheat oven to 350 degrees.  Sprinkle strawberries with 1/2 cup sugar; set aside.
Combine flour, baking soda, cinnamon and salt.  Set aside.
In a large bowl, beat eggs with remaining 1/2 cup sugar until fluffy and lemon-colored.  Stir in oil and vanilla.  Add walnuts and reserved flour mixture.  Stir only until combined.
Turn into well-greased and lightly floured 9x5x3-inch loaf pan; spread smooth.  Bake until a cake tester inserted in the center comes out clean, about 45 minutes.  Remove from pan and cool on a wire rack.
Italian Sausage Soup


Ingredients:
sausage, garlic cloves, zucchini, celery, chicken broth, Italian-style diced tomatoes, tomato sauce, white beans, kidney beans, fresh spinach, frozen spinach, salt

Directions:
Brown Sausage, in 1Tlbs oil, then add onion, garlic (cook for 2-3 mins on Med-High until Onions are tender (stir to make sure it doesn't burn], add pesto when it's almost brown and stir w/ sausage.
Thinly slice and chop veggies while above items are cooking.
ADD Chicken Broth, tomato sauce, canned tomatoes, veggies & bring to a boil, then reduce to LOW and simmer about One Hour loosely covered with lid.
Finally, Add beans & spinach and continue to simmer for 1/2 hour.
Serve & Garnish with Parmesan cheese if desired.
Apple Pumpkin Bisque


Ingredients:
unsalted butter, margarine, onion, gingerroot, pumpkin puree, unsweetened applesauce, chicken broth, honey, apple cider vinegar, cinnamon stick, ground nutmeg, white pepper, sour cream

Directions:
"Melt butter over medium heat in a large, heavy saucepan. Sauté the onion and ginger until onion is tender, about 4 minutes. Add pumpkin, applesauce, chicken broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended. Stir in sour cream just before serving."
Great Pumpkin Dessert
Category: fruits-and-vegetables
By Nancy

This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream.

Ingredients:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3  eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
¾ cup butter, melted
1 ½ cups chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Yields: 1 - 9x13 inch pan

Calories: 261
Fat: 14.9 g
Saturated fat: 5.4 g
Carbohydrates: 29.4 g
Sugars: 20.1 g
Dietary fiber: 1.3 g
Protein: 4.2 g
Cholesterol: 43.5 mg
Sodium: 250.9 mg
Hash Browns Frittata


Ingredients:
frozen hash brown potatoes, green peppers, onion, eggs, milk, cheddar cheese

Directions:
In a medium skillet heat oil over medium heat.
Add hash browns and cook for a few minutes until heated through, stirring occasionally.
Stir in green or red pepper and onions.
Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
In a medium bowl, whisk together eggs, milk, salt and pepper.
Pour mixture evenly over hash browns; using turner, poke hash browns in several places to help mixture seep through to skillet.
Cover and cook over medium-low heat for 6 to 7 minutes or until eggs are just about set.
Sprinkle cheese over top.
Cover and cook for 2 to 3 minutes or until cheese is melted.
Loosen edges and cut into wedges.
Greek Pork Tenderloin Medallions


Ingredients:
fresh oregano, oregano, garlic clove, chicken broth, lemon peel, fresh lemon juice, capers, cornstarch, olive oil

Directions:
Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic.  Set aside.
Cut pork tenderloin into 1-inch slices.  Season with salt and pepper.
In a large nonstick skillet heat oil over medium-high heat.  Cook pork half at a time for 1-2 minutes per side or until browned.  Transfer to a platter.
Reduce heat to medium.  Stir chicken broth mixture; add to skillet.  Cook and stir for 1 minute.  Return pork and accumulated juices to skillet.  Cook for 2-3 minutes or until juices run clear (160F.], turning once.  Spoon sauce over pork to serve.