xiaoxl/recipe_data huggingface dataset:
Tasty Blintz Souffle


Ingredients:
eggs, salt, sour cream, vanilla, butter, sugar

Directions:
Melt butter in a 9x13 inch glass baking dish.
roll frozen blintzes in butter and place side by side.  There will be room between each blintz.
Blend all ingredients and pour over blintzes.
Refrigerate overnight.
Bake in a 350 degree preheated oven for 45 minutes or until set, puffed and golden on top.  Serve immediately.
Serve with sour cream and preserves.
Baked Turkey Ziti


Ingredients:
ground turkey, fat free sour cream, ricotta cheese, boursin cheese, stewed tomatoes, mozzarella cheese, parmesan cheese, mushrooms, onion, garlic cloves, carrot, red wine

Directions:
Cook ziti according to package directions.
In large stockpot on med-high heat, add oil, garlic, onions, carrot shreds, and ground turkey.  Cook until turkey is no longer pink.  Drain off fat.
Add mushrooms and wine to pot, let simmer for 2-3 minutes.
Add sauce and tomatoes with juice to pot, heat on medium until warmed through.  Add boursin and sour cream to taste, and cooked ziti.  You may also add extra sauce or diced tomatoes if it looks too dry for you.  Add seasonings, to taste, depending on how flavorful your jar sauce is.  I like Bertolli or Barilla or 5 Brothers.
Spray baking dish with cooking spray and then put the mixture in the dish.  Cook covered for 30 mins at 350, then broil the top for 2 minutes if you like it golden brown.
Sweet and Sour Chicken Thighs


Ingredients:
boneless skinless chicken thighs, whole berry cranberry sauce, ground pepper, poultry seasoning, cayenne pepper, dried parsley, celery seed

Directions:
Preheat oven to 350°F Spray pan with nonstick spray.
Unravel thighs to flatten, putting smooth side of thigh face down on cutting board. Roll up each side and place thigh, rolled sides down, in a large shallow oven-safe pan. Repeat with each thigh. You want them to be quite close together.
Mix together remaining ingredients and pour sauce evenly over chicken. Bake in preheated oven for 40 minutes.
Sweet and Gooey Chicken Wings
Category: appetizers-and-snacks
By Jilly Cooper

Sweet and gooey chicken wings prepared with common ingredients, very tender.

Ingredients:
½ cup soy sauce
¼ cup packed brown sugar
½ tablespoon vegetable oil
½ teaspoon minced fresh ginger root
½ teaspoon garlic powder
1 ½ pounds chicken wings

Directions:
In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours. Preheat oven to 350 degrees F (175 degrees C). Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.

Prep time: 4 hrs 5 mins
Cook time: 1 hr 35 mins
Total time: 5 hrs 40 mins
Yields: 3 to 4 servings

Calories: 463.7
Fat: 28.9 g
Saturated fat: 7.9 g
Carbohydrates: 16.2 g
Sugars: 14 g
Dietary fiber: 0.3 g
Protein: 33.3 g
Cholesterol: 131.1 mg
Sodium: 1932.1 mg
Down and Dirty Apple Chutney Dip


Ingredients:
chunky applesauce, honey, raisins, lemon juice, curry powder, tarragon vinegar, dark brown sugar

Directions:
Mix the applesauce and hone, blending well, and add the rains., Blend in the lemon juice and vinegar, mixing well., Add all of the other ingredients, blending well., Cover and chill., SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon,, Italian Bread Chunks, Croutons
Bahamian Boiled  Fish


Ingredients:
limes, juice of, salt, black pepper, yellow onions, clove, fresh parsley, fresh thyme, potato, butter, hot chili pepper

Directions:
Place the fish in a non-reactive dish and add the lime juice. Sprinkle with salt and pepper to taste.
Pour 2 cups of water into a pot and add the onions, garlic, parsley and thyme, potatoes, butter and chile pepper. Bring to a boil and boil about 10 minutes or until the potatoes are almost done (add more water, if necessary].
Add the fish with marinade juices, reduce the heat to low and simmer about 10 minutes, or until the fish is just cooked through and starting to flake.
Taste and adjust for salt and pepper. Serve hot.
Sweet Potato and Banana Smoothie
Category: breakfast-and-brunch
By Tim

Sweet potato smoothie with banana and cinnamon.

Ingredients:
1 large sweet potato
1  banana
2 cups soy milk
¼ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bake sweet potato in the preheated oven until tender and cooked through, about 1 hour. Remove peel from cooked sweet potato and cool in the refrigerator 8 hours or overnight. Blend sweet potato, banana, soy milk, and cinnamon together in a blender until smooth.

Prep time: 10 mins
Cook time: 1 hr
Total time: 9 hrs 10 mins
Yields: 2 servings

Calories: 379.7
Fat: 4.6 g
Saturated fat: 0.6 g
Carbohydrates: 74.6 g
Sugars: 26.4 g
Dietary fiber: 10 g
Protein: 12.2 g
Sodium: 249.4 mg
Hot Pepper Onion Sauce Belizean-Style


Ingredients:
habanero, fresh cilantro, whole allspice, distilled white vinegar, water, salt

Directions:
Note: The allspice is added for flavoring but is not meant to be eaten-it's too strongly flavored. Remind everyone not to eat the whole allspice.
Combine all ingredients in non-reactive bowl. Marinate at least 2 hours or overnight.
Alternatively, you can use a food processor to prepare this recipe. Place all ingredients *except* for the whole allspice in food processor and blend. Now stir in the allspice.
Servings are estimated.
Tortilla Filled with Lunchmeat
Category: main-dish
By Doe Millican

This recipe is for filled tortillas for lunches. Any type of lunch meat can be used. Easy to make, and other children will be begging to eat your child's lunch!

Ingredients:
1 (12 inch) flour tortilla
2 tablespoons whipped cream cheese
3 slices ham
1  banana pepper, seeded and sliced

Directions:
Spread the cream cheese evenly onto one side of the tortilla. Lay the slices of ham over the top. Place the banana pepper slices in a straight line down the center of the tortilla. Roll up into a cylinder.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 tortilla

Calories: 436.5
Fat: 15.2 g
Saturated fat: 5.7 g
Carbohydrates: 63.5 g
Sugars: 4.1 g
Dietary fiber: 5.2 g
Protein: 11.4 g
Cholesterol: 19.7 mg
Sodium: 838.7 mg
Spinach Appetizers
Category: appetizers-and-snacks
By DIANE HALL

Instead of sausage balls, try these savory spinach treats -- they're great! The recipe was given to me while shopping by a lady at the grocery store. The formed balls may be stored frozen in airtight containers until ready for use.

Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups dry bread stuffing mix
3  eggs, beaten
¼ cup grated Parmesan cheese
½  onion, chopped
2 tablespoons melted butter
¼ cup shredded Cheddar cheese

Directions:
In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes. Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour. When ready to bake, allow the balls to partially thaw, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 16 servings

Calories: 143
Fat: 4.4 g
Saturated fat: 2.1 g
Carbohydrates: 20.3 g
Sugars: 2.4 g
Dietary fiber: 1.4 g
Protein: 5.7 g
Cholesterol: 42.2 mg
Sodium: 469 mg
Best Toffee Ever - Super Easy
Category: desserts
By FUNKYSEAMONKEY

Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.

Ingredients:
2 cups butter
2 cups white sugar
¼ teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

Directions:
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Prep time: 5 mins
Cook time: 15 mins
Total time: 1 hr 20 mins
Yields: 2 pounds

Calories: 226
Fat: 16.9 g
Saturated fat: 9.3 g
Carbohydrates: 20 g
Sugars: 18.4 g
Dietary fiber: 1.1 g
Protein: 1.5 g
Cholesterol: 30.5 mg
Sodium: 101.1 mg
Maple-Walnut Muffins


Ingredients:
walnuts, flour, sugar, baking powder, salt, eggs, butter, margarine, buttermilk, maple syrup

Directions:
Preheat the oven to 350°F and grease 24 muffin cups with nonstick cooking spray.
Add 3/4 cups of the walnuts to a food processor or blender with 1/2 cup of the flour.  Process until a nut flour forms.
In a bowl, sift together the other 2 cups of flour, the "nut flour", the sugar, baking powder, and salt.  Create a little well in the middle and add the beaten eggs, melted butter or margarine, milk and syrup.  Stir for about 1 minute, or until smooth-ish but slightly lumpy batter forms.
Coarsely chop the remaining walnuts and gently fold into the batter.  Pour the batter into the greased muffin cups.
Bake for 18-22 minutes, or until begin to golden on the edges and center has cooked through.  Let cool for about 10 minutes on a wire rack, then remove the muffins from the pan.  Serve warm with butter.
This can also be baked in a loaf pan for 50-55 minutes.  Let cool completely before slicing.
Enjoy!
Basil Bean Salad


Ingredients:
fresh green beans, green onions, fresh basil, olive oil, red wine vinegar, salt, pepper, romano cheese

Directions:
Cut beans into 1 1/4 inch pieces.
Place in a saucepan and cover with water; bring to a boil.
Cook, uncovered, for 10 minutes or until crisp-tender.
Rinse with cold water and drain well.
In a large bowl, combine the beans and next 6 ingredients.
Sprinkle with Romano cheese and toss to coat.
Chocolate-Hazelnut Crispy Rice Bars


Ingredients:
unsalted butter, mini marshmallows, marshmallow creme

Directions:
Line a 13-by-9-inch baking sheet with parchment paper. Lightly grease with 1 tablespoon butter.
Melt the remaining 3 tablespoons butter in a large stockpot or Dutch oven on medium-low heat. Add the mini marshmallows and cook, stirring constantly, until melted, 3 to 5 minutes. Add the puffed rice cereal and gently stir to combine. Pour onto the prepared baking sheet. With clean and lightly oiled hands, press the mixture into the baking sheet. Let cool completely.
Remove the crispy rice bar from the baking sheet in 1 piece and cut in half. Spread the marshmallow creme on 1 of the halves. Spread the chocolate-hazelnut spread on the other. Place both halves on top of each other to create a sandwich. Refrigerate to firm up, about 10 minutes.
Slice into bars with a serrated knife.
Portuguese Sweet Bread II
Category: bread
By Sandy

This sweet Portuguese bread  is made in the bread machine.

Ingredients:
1 cup milk
2  eggs
2 teaspoons margarine
⅓ cup white sugar
¾ teaspoon salt
3 ¼ cups bread flour
2 ½ teaspoons active dry yeast
2 tablespoons lemon juice

Directions:
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start. To bake bread in oven: select Dough cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

Yields: 1 - 2 pound loaf

Calories: 41.8
Fat: 1.5 g
Saturated fat: 0.5 g
Carbohydrates: 5.7 g
Sugars: 5.3 g
Dietary fiber: 0.1 g
Protein: 1.6 g
Cholesterol: 26.1 mg
Sodium: 138.5 mg
Ham Croquettes
Category: appetizers-and-snacks
By BARNETTBUNCH

A delicious croquette recipe, made with ham, onions, & cheese.  It is so good & tastes just like I remember my mom's!

Ingredients:
1 tablespoon butter
½ cup onion, chopped
3 medium green onions, chopped
½ teaspoon garlic powder
1 (16 ounce) package sliced honey ham, finely chopped
1 ½ cups shredded Cheddar cheese
3 cups dried breadcrumbs, divided
salt and pepper to taste
4  eggs
2 cups oil for frying
⅛ cup water

Directions:
Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes. Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, and 1 1/2 cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture. Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 10 servings

Calories: 347.3
Fat: 17.6 g
Saturated fat: 7.5 g
Carbohydrates: 26.5 g
Sugars: 4.3 g
Dietary fiber: 1.7 g
Protein: 20.5 g
Cholesterol: 125.7 mg
Sodium: 978 mg
Spicy Peanut Slaw


Ingredients:
green cabbage, red cabbage, purple cabbage, carrot, salt, soy sauce, lime juice, brown sugar, garlic, ginger powder, cayenne pepper, kohlrabi, water chestnut, green onions, dried currant, roasted sesame seeds

Directions:
Toss the cabbages and carrot with 1 teaspoon salt in a colander set over a bowl or in the sink; let it stand until the cabbage wilts, which will take between 1 to 4 hours.
Rinse the cabbage under cold running water (if you're serving the slaw immediately, rinse under water and then in a large bowl of ice water to chill].
Press gently to drain then pat dry with paper towels; cabbage can be stored overnight in refrigerator to chill in a re-sealable container.
To make the dressing, in a food processor purée together the peanut butter, oil, vinegar, soy sauce, lime juice, brown sugar, garlic, ginger, cayenne, and jalapeno (if using] until smooth (taste it at this point to see if you want to add more cayenne or jalapeno].
Toss the dressing with the cabbage, carrot, grated kohlrabi, water chestnuts, and green onions (and the currants, if using - they add nice little surprising bits of sweetness to the slaw!] together in a bowl.
Season with salt and pepper, to taste.
Cover, and refrigerate until chilled and ready to serve; garnish with sesame seeds.
Makes about 6 cups, serving 6 to 8.
Note: you can also make the slaw without wilting the cabbage/carrot in the 1 tsp of salt - it's up to you.  You might try it both ways to see which you prefer.
Italian Meat Sauce


Ingredients:
onions, carrots, celery & leaves, olive oil, ground beef, ground pork, wine, salt, black pepper, tomatoes, tomato paste, water, salt pork

Directions:
Place the onions, carrots, celery, and salt pork (if using] in a food processor and process to a fine paste. In a heated skillet with olive oil, brown this combination.
Add the ground meat to the skillet and brown.
Once the meat is browned, add the wine and cook to evaporate it.
Add the salt, black pepper, tomatoes, tomato paste, and water. Bring to a boil and lower the heat to simmer for 2 hours covered. Stir from the bottom every 20 minutes. Be careful that the heat is not too high - it will burn.
Uncover and simmer 1 more hour.
Enjoy!
Banana Coconut Flaxseed Muffins with Apple and Chia
Category: bread
By ann horton

Gluten-free, health-conscious muffins!

Ingredients:
1 ½ teaspoons butter
1 ¼ cups flaxseed meal
¼ cup white sugar
2 tablespoons chia seeds
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
3  ripe bananas, mashed
3  eggs, beaten
1  apple, chopped
½ cup coconut flakes, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with butter. Combine flaxseed meal, sugar, chia seeds, baking powder, and cinnamon in a bowl. Add bananas, eggs, and apple; mix batter thoroughly. Stir in 6 tablespoons coconut flakes. Fill tin 3/4 full with batter. Sprinkle remaining 2 tablespoons coconut flakes on top. Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 154.5
Fat: 8 g
Saturated fat: 2 g
Carbohydrates: 18.7 g
Sugars: 10.4 g
Dietary fiber: 5.2 g
Protein: 4.4 g
Cholesterol: 47.8 mg
Sodium: 156 mg
Taco Sandwich


Ingredients:
cream cheese, salsa, ground beef, lettuce, tomatoes, American cheese

Directions:
Cut bread in half lengthwise; hollow out the top and the bottom, leaving a 1/2-inch shell(discard remaining bread, or save it for another use]. In a mixing bowl, beat cream cheese and salsa until well blended. Spread inside the bread shell and set aside.
In a large skillet, cook ground beef over medium heat until no longer pink; pour off grease. Stir in taco seasoning. Layer lettuce and tomato in bottom of bread shell; top with beef mixture and cheese. Replace bread top.
Low Cost German Style Party Toast


Ingredients:
American cheese, garlic clove, tomatoes, paprika

Directions:
toast toasting bread light brown and set on baking rack to cool.
cut garlic clove and rub top side of cooled toasts.
lightly butter toasts.
ad 3-4 of the thinly sliced salami to toasts.
place one tomato slice on each toast.
top off with one slice of american single cheese.
if desired sprinkle some paprika powder on top of cheese.
pre heat oven to 400 degrees.
place toast on middle rack of oven (if desired place aluminum foil under the toasts to protect rack].
back for approximately 10 minutes until cheese is melted and is starting to turn golden, take care not to burn it.
remove from oven and let cool for 3-4 minutes.
Garnish with some tomato slices on the side and serve. Please note, tomatoes under the cheese will be very hot.
If you like your tomatoes a bit more toasty, place them on top of cheese slice instead of underneath it.
Serve with a nice green salad.
Apple Julep


Ingredients:
lemon juice, fresh mint leaves

Directions:
In a large pitcher, stir together the apple juice, orange juice, pineapple juice and lemon juice.
Mix and pour into glasses full of ice to serve.
Garnish each serving with a mint leaf.
Keoke Coffee


Ingredients:
Kahlua, Creme de Cacao, brandy, brewed coffee

Directions:
Pour liquors into large mug. Add coffee.  Top with whipped cream and sprinkle with cinnamon!
This is sooooo good!
Yucatan-Style Shrimp - 3 Ww Points


Ingredients:
medium shrimp, plum tomatoes, red onion, fresh lime juice, fresh cilantro, fresh parsley, extra virgin olive oil, ground cumin, salt, fresh ground pepper, romaine lettuce leaves, radishes, lime slice

Directions:
Fill a large pot halfway with water and bring to a boil. Add the shrimp and cook until just opaque in the center, about 2 minutes; drain in a colander. Rinse the shrimp under cold running water; drain. Do not let the shrimp fully cook as the lime juice in the marinade will continue to "cook" it.
Peel and devein the shrimp; transfer to a large bowl. Stir in the tomatoes, onion, lime juice, cilantro or parsley, oil, cumin, salt and pepper. Cover and refrigerate at least 2 hours or up to 6 hours.
Place a romaine leaf on each of 4 plates. Top with onr-fourth of the shrimp mixture and the radishes. Serve with lime slices.
Ginger-Lime Beef Steak


Ingredients:
bottom round steaks, fresh lime juice, green onions, water, fresh ginger, salt, fresh mango, fresh lime juice, fresh cilantro, green onion, fresh ginger

Directions:
Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat.
Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Just before grilling steak, combine salsa ingredients in medium bowl. Cover and refrigerate.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals.
Grill, covered, 12 to 15 minutes for medium rare doneness, turning once or twice. (Do not overcook.] Carve steak into thin slices; season with salt and pepper, as desired. Serve with salsa.
Instant Pot® Italian Wedding Soup
Category: soups-stews-and-chili
By Bren

Meatballs, pasta, and cheese are a marriage made in heaven. There are many, many versions of this recipe, this is mine. I hope that you enjoy it!

Ingredients:
1 tablespoon olive oil
1 ½ cups chopped carrots
1 cup sliced celery
½ cup diced red onion
1 teaspoon dried parsley
¼ teaspoon dried basil
¼ teaspoon ground black pepper
6 cups no-salt-added chicken broth
20  Italian meatballs, preferably home made
½ cup pastina pasta
6 ounces baby spinach
4 teaspoons grated Parmesan cheese
salt to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and heat until hot. Add carrots, celery, and red onion; cook until tender, 4 to 5 minutes. Season with parsley, basil, and pepper.  Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Season with salt to taste. Ladle into bowls and top with Parmesan cheese.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 4 servings

Calories: 308.9
Fat: 14.2 g
Saturated fat: 4.7 g
Carbohydrates: 24.5 g
Sugars: 5 g
Dietary fiber: 3.8 g
Protein: 21.1 g
Cholesterol: 66.8 mg
Sodium: 409.7 mg
Maple-Garlic Marinated Pork Tenderloin
Category: meat-and-poultry
By LESLEYCAN

A delicious, sweet marinade using real maple syrup. Great on chicken or pork tenderloin.

Ingredients:
2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
1 ½ pounds pork tenderloin

Directions:
Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight. Preheat grill for medium-low heat. Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes. Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.

Prep time: 5 mins
Cook time: 25 mins
Total time: 8 hrs 30 mins
Yields: 4 to 6 servings

Calories: 287.6
Fat: 4.9 g
Saturated fat: 1.5 g
Carbohydrates: 36.8 g
Sugars: 31.3 g
Protein: 23.5 g
Cholesterol: 73.7 mg
Sodium: 188.9 mg