xiaoxl/recipe_data huggingface dataset:
Bistro Burgers


Ingredients:
mayonnaise, Dijon mustard, honey, fresh dill, sweet onion, olive oil, butter, brown sugar, salt, black pepper, salt, black pepper, cheddar cheese, romaine lettuce, dill pickle, ketchup

Directions:
MAKE SAUCE: Whisk sauce ingredients together in a small bowl. Set aside, allowing flavors to meld.
MAKE VIDALIA: In a sauté pan over medium-low heat, heat butter and oil. Add sliced onion, sprinkle with brown sugar and simmer for approximately 20-30 minutes, stirring occasionally until caramelized. Set aside, keeping them warm.
MAKE BURGERS: Meanwhile, preheat grill or a cast iron skillet to high. Divide the ground sirloin into 4 burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3-4 minutes on each side for medium-rare doneness. During last minutes of cooking add caramelized onion to each burger, then 2 slices of cheese. Cover grill or pan for approximately 1 minute to melt cheese.
ASSEMBLY: Spread Bistro sauce on bottom of the toasted buns. Place burgers on buns. Top with suggested toppings.
Southern Style Beef Stew
Category: soups-stews-and-chili
By KIMMYKIM1

This is how my mother in law makes beef stew and she is from Alabama. As southern as you can get. Do not use generic tomatoes, they make this bland. I use arm shoulder roast and cut it up cause some beef stew meat is too tough. You can also make this with turtle meat and call it turtle stew, that's what we do! You can adjust the ingredients according to your own taste. We love to eat this with buttered bread.

Ingredients:
1 tablespoon butter
1 ½ pounds beef stew meat, cut into 1/2 inch pieces
1 (10 ounce) can diced tomatoes and green chiles
3 (14.5 ounce) cans stewed, diced tomatoes
1 (10 ounce) package frozen cut okra
1 (10 ounce) package frozen baby lima beans
1 (10 ounce) package frozen corn kernels
4 medium potatoes, peeled and diced

Directions:
Melt butter in a Dutch oven over medium-high heat. Add beef, and quickly brown on all sides. Pour in the diced tomatoes with green chilies, and stewed tomatoes. Add the okra, lima beans and corn. Bring to a boil, and reduce heat to medium. Simmer for about 1 hour. Add potatoes, and continue to simmer for another 30 minutes, or until meat is very tender.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 10 servings

Calories: 373.1
Fat: 15.2 g
Saturated fat: 6.1 g
Carbohydrates: 36.8 g
Sugars: 7.1 g
Dietary fiber: 6.2 g
Protein: 23.8 g
Cholesterol: 62.2 mg
Sodium: 487.9 mg
Cranberry Orange and Honey Spread


Ingredients:
butter, margarine, dried cranberries, honey

Directions:
In small bowl, mix together all ingredients until well combined.
Store covered in refrigerator for up to 5 days.
Spread about 1 tbsp (15 mL] on toasted whole grain or muesli bagels, whole wheat English muffins, etc.
Strawberry Shortcake With Balsamic Honey


Ingredients:
strawberries, honey, of fresh mint, flour, salt, baking soda, baking powder, cream of tartar, sugar, vegetable shortening, buttermilk, buttermilk

Directions:
Preheat oven to 350°F
Place all dry ingredients (for biscuits] and shortening in the bowl of an electric mixer.  Mix, using paddle attachment, until crumbly.
Add buttermilk and mix just until dough comes together.
Gently roll out dough to 3/4-inch thickness and cut 4 biscuits with a round cutter. (a glass also works well].
Glaze with egg wash and bake 15-20 minutes.
Split the biscuits in half horizontally.
Toss the berries with balsamic vinegar and 1/2 of the honey. Set aside.
Whip the cream in a small mixing bowl to soft peaks.
Add the remaining honey and whip to stiff peaks.
Spoon the strawberries over the bottom half of each biscuit. (Make sure you use that sauce as well!].
Spoon the whipped cream over the strawberries and finish by placing the top half of each biscuit on the cream.
Garnish with mint and serve immediately!
Best Braised Rabbit


Ingredients:
bacon, salt, black pepper, flour, onion, red wine vinegar, bay leaf

Directions:
Heat the roaster or casserole over moderate heat and cook the bacon, stirring and turning it frequently, until crisp, about 10 minutes. Drain on paper towels. Set the pan with bacon fat aside for a few moments.
Cut the rabbit into serving pieces. Cut away and discard the belly meat.
Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces.
Preheat the oven to 325°F.
Heat the reserved bacon fat in the pan over high heat until it sputters.
Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to a serving plate.
Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high heat, scraping up any browned bits clinging to the bottom and sides of the pan.
Return the rabbit with juices to the roaster or casserole. Add the drained bacon. Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but not falling apart.
Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.
Sage Potatoes


Ingredients:
butter, onion, garlic clove, potatoes, fresh sage

Directions:
In a large skillet, melt butter over medium low heat. Stir in onion and garlic and cook until translucent (2-4 minutes].
Add potatoes and sage.
Cover pan and cook for 10 minutes, stirring occasionally.
Turn potatoes over and continue cooking for 5 minutes or until bottom of potatoes is golden brown.
Banana Split Cheesecake
Category: desserts
By Peggy

A good no-bake cheesecake. It tastes just like its name.

Ingredients:
2 ½ cups graham cracker crumbs
¾ cup melted butter
4 cups confectioners' sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
3  medium bananas, quartered
1 (12 ounce) container frozen whipped topping, thawed
8  maraschino cherries, halved
¼ cup chocolate syrup
½ cup pecan halves

Directions:
Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan. Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.

Yields: 1 -9x12 inch pan

Calories: 427.9
Fat: 24.6 g
Saturated fat: 14.8 g
Carbohydrates: 50.9 g
Sugars: 40.5 g
Dietary fiber: 1.4 g
Protein: 3.6 g
Cholesterol: 47.7 mg
Sodium: 207 mg
Rara Meat (Mutton in  Whole  Spices)


Ingredients:
lamb, bay leaves, black cardamom pods, cardamoms, coriander powder, cumin powder, garlic, garlic paste, gingerroot, ginger paste, onion, red chili powder, red chilies, salt, tomatoes, turmeric powder, yogurt

Directions:
Whisk together the yogurt and salt and marinade the lamb in it for an hour.
Heat the oil in a pot and crackle bay leaves and both the cardamoms in it.
Add the onions and sauté till light brown. Add ginger and garlic pastes and stir for 4 to 5 minutes.
Stir in coriander, turmeric and red chilli powders. Add the lamb with the marinade, bring to boil then reduce flame.
Let simmer, adding 3 teaspoons water at intervals.
Cook until tender. Add the tomatoes, chopped garlic and ginger and stir. Then add the cumin and whole red chillies. Cook on low flame till the lamb pieces are coated with the masala and tender.
Deer Repellent


Ingredients:
water, bulb of garlic, crushed red pepper flakes

Directions:
Pour the water into a large pot.
Grate the bar of soap (Ivory is the only one I use] into the water.
Crush the cloves of garlic and add to the mix. You do not need to peel or chop them, just smash them. If you can't get a really large bulb, use two smaller ones (about 20 small cloves].
Add the jar of pepper flakes.
Bring the entire mess to a simmer, stirring occasionally. The soap should dissolve completely.
Turn the heat off, cover the pot, and let it sit for a week or so. You could probably get away with two or three days, but the longer, the better.
Strain through a fine mesh strainer and store the liquid in a jug. If the mixture has thickened, warm it a bit before you strain it. I use the water jug from step one for storage.
When you want to use it, pour 1/2 cup of the soap mixture into a 2 1/2 gallon sprayer. Add water to fill the sprayer, and spray your plants. Do not store any unused liquid in your sprayer- mix a fresh batch each time.
One gallon of this stuff usually lasts me one year. Respray after heavy rains, or every two to three weeks or so. More often may be needed when there is rapid fruit or leaf growth.
Leek and Cheese Quiche
Category: breakfast-and-brunch
By MIZDEEGZ

A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!

Ingredients:
2 tablespoons butter
2 cups sliced leeks
1 (9 inch) frozen pie crust, thawed
1 cup shredded Swiss cheese
¼ cup grated Romano cheese
1 tablespoon all-purpose flour
4  eggs
1 ¾ cups heavy cream
1  tomato, thinly sliced
salt and pepper to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust. In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks. In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper. Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 472.1
Fat: 39.4 g
Saturated fat: 21.4 g
Carbohydrates: 15.7 g
Sugars: 2.6 g
Dietary fiber: 0.8 g
Protein: 14.9 g
Cholesterol: 203.9 mg
Sodium: 358.6 mg
Sweet Pickled Eggs
Category: appetizers-and-snacks
By Tracy Mulder

Simple and easy to prepare.  These will keep in the refrigerator for up to six months.  Delicious with cold cuts, crusty bread and assorted cheeses.

Ingredients:
12  eggs
1 large onion, sliced into rings
2 cups white wine vinegar
2 cups water
½ cup white sugar
1 teaspoon salt
1 tablespoon pickling spice, wrapped in cheesecloth

Directions:
Cover eggs with water in a large pot.  Cover with lid.  Bring to a boil over medium-high heat.  Boil gently for 10 minutes.  Drain.  Run cold water over eggs until they are cold.  Shell eggs. Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved. Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top. Add pickling spice to brine. Swirl bag around for 30 seconds.  Remove bag.  Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid.  Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

Yields: 12 servings

Calories: 110
Fat: 5 g
Saturated fat: 1.6 g
Carbohydrates: 10 g
Sugars: 9.2 g
Dietary fiber: 0.2 g
Protein: 6.5 g
Cholesterol: 186 mg
Sodium: 268.5 mg
Dominican Style Oatmeal
Category: breakfast-and-brunch
By Pepita

After living in the Dominican Republic for many years, I came to appreciate their tasty and easy way of making oatmeal. The texture is more creamy and liquidy, and the flavor is comforting in the morning.

Ingredients:
1 ½ cups milk
½ cup quick cooking oats
2 tablespoons white sugar
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch salt
¼ teaspoon lemon zest  (Optional)

Directions:
Combine milk, oats, sugar, cinnamon, nutmeg, and salt in a saucepan. Add lemon peel, if using. Bring to a boil, stirring constantly for 2 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 220.1
Fat: 5.1 g
Saturated fat: 2.7 g
Carbohydrates: 35.3 g
Sugars: 21.4 g
Dietary fiber: 2.3 g
Protein: 8.7 g
Cholesterol: 14.6 mg
Sodium: 153.9 mg
Slow Cooked Lamb Shanks in Red Wine


Ingredients:
lamb shanks, carrots, onion, garlic cloves, bay leaves, rosemary, full-bodied red wine, soft brown sugar, cornflour, olive oil

Directions:
Preheat oven to 325 F degrees.
Season the lamb shanks with salt and pepper.
In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
Pour the wine mixture over the lamb shanks; top up with water if needed.
Cover; put in oven and cook for 2 1/2 – 3 hours until very tender.
Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
Serve up on individual plates and enjoy.
Mustard Sauce for Ham
Category: side-dish
By Laurie

This sweet mustard sauce is fabulous!  Easy enough for any night of the week.  GREAT on baked ham or even chicken strips.

Ingredients:
1 tablespoon all-purpose flour
¾ cup white sugar
1 tablespoon mustard powder
1 cup milk
2  egg yolks
½ cup tarragon vinegar

Directions:
In a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 cups

Calories: 55.3
Fat: 1.1 g
Saturated fat: 0.4 g
Carbohydrates: 10.7 g
Sugars: 10.1 g
Protein: 1.1 g
Cholesterol: 26.8 mg
Sodium: 7.3 mg
Cheesy Chili Enchiladas
Category: world-cuisine
By NASCAR24FAN

If you love chili and cheese, this recipe is for you.

Ingredients:
¼ cup vegetable oil
1 (10 ounce) package corn tortillas
1 (16 ounce) package Cheddar cheese, grated
2 (19 ounce) cans chili without beans (such as Wolf Brand ®)
1 small onion, chopped
1 (8 ounce) package processed cheese, cubed, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish. Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish. Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese. Bake in the preheated oven until hot and bubbly, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 10 servings

Calories: 525.2
Fat: 36.5 g
Saturated fat: 17.6 g
Carbohydrates: 24.1 g
Sugars: 4.1 g
Dietary fiber: 3.5 g
Protein: 26.6 g
Cholesterol: 88.7 mg
Sodium: 1177.6 mg
Dairy and Sugar-Free Tiramisu


Ingredients:
ladyfingers, mascarpone, eggs, carob powder, cognac

Directions:
Separate the egg yolks from the whites.
In a bowl, whisk together the egg yolks with the sucanat until incorporated. In another bowl , whisk the egg whites until you get a foamy texture, then add slowly the yolk cream and vegan mascarpone.
Pour the cooled coffee in a bowl and add the coffee liquor or cognac. Dip the lady fingers in the liquid (not too much] and layer them in a medium tray (6-8 lady fingers / layer].  Over the first layer of lady fingers add a layer of cream, then another layer of soaked lady fingers. Cover with cream and garnish with powdered cocoa or carob.
Let it cool for at least 5 hours before serving.
Santa's Whiskers Cookies


Ingredients:
unsalted butter, sugar, egg, milk, vanilla, salt, flour, sweetened coconut

Directions:
Heat oven to 350°F Have ungreased baking sheets ready.
Beat butter, sugar, egg, milk, extracts and salt in a large bowl with mixer on medium speed until blended (mixture may look curdled]. On low speed, beat in flour until combined. Stir in 1 cup coconut and the cherries.
Put remaining coconut into a bowl. Drop rounded measuring teaspoons dough into coconut; rolling gently to coat. Place 2-in. apart on baking sheets.
Bake 15 minutes, or until coconut is toasted and cookies are set. Cool slightly on baking sheet on a wire rack before moving directly on baking sheet to completely cool.
Greek Penne


Ingredients:
penne pasta, olive oil, pine nuts, garlic cloves, frozen chopped spinach, onion, white wine, water, plum tomatoes, fat-free cottage cheese, feta cheese, salt, ground black pepper, crushed red pepper flakes, parmesan cheese

Directions:
Cook pasta according to directions.  Drain and set aside.
In a skillet, add 3 teaspoons of the olive oil and heat gently.
Add onion, garlic and pine nuts and cook till onions are translucent.
Stir in drained spinach, tomatoes and cook for 3 minutes, stirring occasionally.
Add wine and water.  Set aside.
In a separate bowl, blend feta cheese and cottage cheese with a pastry blender.
Place drained pasta into skillet and heat, drizzle with 2 teaspoons olive oil and toss.
Add cheese mixture, spinach mixture, salt, pepper, and crushed red pepper flakes and toss again.
Heat for about 2 more minutes.
Serve immediately into plates.  Sprinkle with Parmesan cheese.
Cabbage and Carrot Salsa


Ingredients:
cabbage, carrot, parsley, rice vinegar, sugar, salt, olive oil

Directions:
In a medium bowl, combine all ingredients., Cover and refrigerate for at least 30 minutes.
Pasta Manzo Fungo Ascari


Ingredients:
minced beef, dark soy sauce, sugar, Worcestershire sauce, salt, olive oil, onion, garlic cloves, canned tomatoes, tomato puree, dried oregano, fresh basil, salt, fresh ground black pepper, button mushrooms, pasta

Directions:
Marinate the minced beef in 2 tblsp of soy sauce, 1 tsp sugar, 2 tsp of Worcestershire sauce and a 1/4 tsp of salt for 30 minutes.
Heat some oil in a deep frying pan or wok and stir fry the onion and garlic until the onion changes colour. Add to a pot with the beef stock.
Add a little more oil and stir fry the minced beef until it is brown and loose. Add to the pot.
Stir the tomatoes and tomato paste into the pan. Stir in the oregano, basil, salt, and pepper and bring to the boil.
Reduce the heat to low and simmer the sauce for about 1 hour, stirring occasionally and adding a little warm water if the sauce dries out.
Meanwhile cook the pasta in salted boiling water for 8 minutes (or as per the instructions]. Drain.
Stir the mushrooms into the pot and simmer for a further 8 minutes.
Stir in the pasta and simmer for a further 2 minutes.
Vanilla Almond Blueberry Bars


Ingredients:
butter, brown sugar, all-purpose flour, baking powder, baking soda, granola cereal, frozen blueberries, sugar

Directions:
Preheat the oven to 375°F and grease an 8-inch square pan.
In a large bowl, beat the egg white, butter, brown sugar, and almond extract with a spoon until creamy.
Beat in the flour, baking powder and baking soda.
Stir in the granola.
Press about 2/3 of the dough into the bottom of the prepared pan.
In a medium bowl, mix the blueberries and sugar; spoon over dough to within ½ inch of the edges.
Crumble the remaining 1/3 of dough on top of the fruit.
Bake at 375°F for 25-30 minutes or until golden brown and set. (High altitude – bake for 30-35 minutes.]
Cool completely, about 30 minutes, then cut into 16 bars.
Cauliflower and Potato Bake


Ingredients:
potatoes, cauliflower, garlic clove, nutmeg, buttermilk, cheddar cheese

Directions:
Pre-heat oven to 180 °C / 350 °F / Gas 4. Cook the potatoes in boiling water for 5 minutes. Drain well.
Layer the potatoes and cauliflower in a buttered 1.1 litre (2 pint] ovenproof serving dish.
Stir the garlic and nutmeg into the cream and pour over the potatoes and cauliflower.
Sprinkle on the cheese, cover and bake for 45-50 minutes, until the vegetables are tender.
Uncover and place under a medium grill until lightly browned.
Serve at once, straight from the dish.
Hand-Me-An-Omelet Muffins


Ingredients:
eggs, heavy cream, bacon, scallion, parmesan cheese, salt, onion powder, black pepper

Directions:
Preheat oven to 350 degrees.
Prepare a 12-muffin pan with paper liners. Spray liners with non-stick spray.
In a large bowl, mix together all of the ingredients.
Spoon egg mixture into liners to about 3/4 of the way.
Place in oven and bake for 35 to 40 minutes or until tops are golden brown.
Cool on wire rack for about 5 minutes before removing from tins and serving, or cool completely before storing or freezing.
Virginia's Milk Punch


Ingredients:
Bourbon, brandy, sugar, vanilla extract, milk

Directions:
Fill blender 2/3 full of ice.
Pour in 3 jiggers of bourbon or brandy.
Add 4 Tablespoons of sugar.
Add 2 teaspoons vanilla and a splash of almond.
Fill with milk until about 4/5 full.
(Leave enough room at top so it won't overflow.].
Blend until a smooth creamy consistency.
Pour into cups and enjoy!
Beef Casserole With Tomato & Balsamic Vinegar


Ingredients:
olive oil, carrots, lentils

Directions:
Heat oil in large heavy based casserole dish over medium heat.  Cook beef in batches for 5 - 6 minutes or until browned.  Transfer to a bowl.
Return beef to pan.  Add carrots and vinegar.  Cook stirring for 2 minutes or until the vinegar is reduced slightly  Stir in soup and stock.  Cover.  Bring to boil.  Reduce heat to low.  Simmer for 2 hours or until beef is tender.  Season with salt and pepper to taste.
Meanwhile cook the lentils according to packet directions.  Drain.  Add to beef mixture.  Season with salt and pepper.  Stir to combine.
Note:  You could use a 400gm can of lentils, draioned and rinsed instead of dried lentils.
Cap'n Crunch Crispy Treats


Ingredients:
butter, marshmallows, pure vanilla extract, salt

Directions:
Grease a 13 x 9 inch baking pan with softened butter or spray with nonstick cooking spray.
Add the cereal to a bowl; set aside.
Melt the butter in a large saucepan over low heat.
Add the marshmallows, vanilla, and salt; cook, stirring constantly, until the marshmallows are melted into the butter.
Immediately pour the marshmallow mixture over the cereal and stir with a large wooden spoon until all the cereal is coated with melted marshmallows.
Spoon the cereal mixture into prepared pan.
With buttered hands, gently but firmly press the cereal into the pan to compact the mixture.
Let the mixture cool completely.
When cool, cut into 15 large bars.
Serve right away, or wrap each bar separately with waxed paper or plastic wrap and store in covered container for up to 2 days.
Ginger Chile Pork With Brown Sugar Ginger Squash


Ingredients:
green onions, orange, zest of, reduced sodium soy sauce, ginger, chilies, canola oil, mashed potatoes, brown sugar, unsalted butter, ginger, kosher salt, pepper, green onion

Directions:
Ginger Chile Pork:
Chop onions (1/2 cup].
Zest/grate orange peel (no white; 1 teaspoon]; squeeze orange for juice (1/2 cup].
Combine all ingredients (except pork and oil] for marinade; reserve 1/2 cup for later use. Place pork and remaining marinade into bag; seal tightly. Let stand 15 minutes (or overnight] to marinate.
Preheat oven to 400°F. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add pork (discarding bag and marinade]; cook 4-5 minutes, turning occasionally, until browned on all sides.
Transfer pork to shallow baking dish; top with reserved 1/2 cup marinade. Bake 18-20 minutes or until pork is 145°F. Remove from oven and let stand 5 minutes. Slice pork and serve.
Brown Sugar Ginger Squash:
Microwave squash following package instructions. Transfer squash to medium bowl. Microwave potatoes following package instructions.
Stir into squash: brown sugar, butter, ginger paste, salt, and pepper.
Chop onions. Fold mashed potatoes and onions into squash mixture. Serve.