xiaoxl/recipe_data huggingface dataset:
Grilled Rosemary Chicken Breasts
Category: meat-and-poultry
By Semigourmet

This easy, quick, and light dish has exceptional flavor.  The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.

Ingredients:
8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 ½ tablespoons Dijon mustard
1 ½ tablespoons lemon juice
¼ teaspoon ground black pepper
⅛ teaspoon kosher salt
4  boneless, skinless chicken breast halves

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl. Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature. Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Prep time: 35 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 4 servings

Calories: 232
Fat: 11.6 g
Saturated fat: 1.8 g
Carbohydrates: 3.9 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 26.7 g
Cholesterol: 65.8 mg
Sodium: 276 mg
Green Beans With Bacon


Ingredients:
green beans, bacon, shallot, fresh lemon juice, salt, fresh ground black pepper

Directions:
Cook green beans in boiling water for 5 minutes or until crisp-tender.  Drain and plunge beans into ice water; drain.
Cook bacon in a Dutch oven over medium heat until crisp.  Remove backon from pan; crumble.  Add shallots to drippings in pan; saute 4 minutes or until tender.  Add beans, juice, salt, and pepper to pan; toss to combine.  Cook 5 minutes or until thoroughly heated, stirring often.  Remove from heat.  Sprinkle baon over bean mixture; toss.
Enjoy!  :].
Graham Streusel Coffee Cake


Ingredients:
graham cracker crumbs, pecans, brown sugar, cinnamon, butter, water, eggs, powdered sugar, water

Directions:
Mix crumbs, pecans,  brown sugar, cinnamon and butter; set aside.
Blend cake mix, water, oil and eggs on medium speed for about 3 minutes.
Pour half of batter into a greased and floured 9 X 13 pan.
Sprinkle with half of the reserved crumb mixture.
Spread remaining batter evenly over crumb mixture.
Sprinkle batter with remaining crumb mixture.
Bake at 350 degrees for 45 to 50 minutes.
Cool.
Mix powdered sugar and water and drizzle glaze over cake.
Serve.
Ravioli Carbonara


Ingredients:
alfredo sauce, milk, bacon, fresh basil leaves, ground black pepper

Directions:
Cook ravioli according to package directions in 6 qt dutch oven.  drain in large colander.  Return ravioli to dutch oven; keep warm.
Heat pasta sauce and milk in 2 quart saucepan over medium heat until heated through, stirring occassionally.  Pour sauce over ravioli.  Add bacon and basil; stir gently.  Season to taste with black pepper.  Serve immediately.
Bar-B-Q
Category: main-dish
By CAPKO

Simple, tasty, quick...if your family likes sloppy joes, this one is for you!

Ingredients:
3 pounds lean ground beef
1 (10.75 ounce) can  condensed tomato soup
1 (10.5 ounce) can condensed French onion soup
½ cup ketchup
½ cup packed brown sugar
10  hamburger buns

Directions:
In a large skillet over medium heat, brown the ground beef; drain fat. Pour in tomato and French onion soups. Fill each can a quarter full with water to rinse the cans out. Pour into meat mixture. Add ketchup and brown sugar. Mix thoroughly. Let simmer for 30 minutes. Serve on hamburger buns.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 10 servings

Calories: 480
Fat: 21.5 g
Saturated fat: 8 g
Carbohydrates: 41.7 g
Sugars: 19.4 g
Dietary fiber: 1.3 g
Protein: 29.3 g
Cholesterol: 83.5 mg
Sodium: 843.8 mg
Shrimp BLT


Ingredients:
olive oil, bacon, pancetta, shrimp, light mayonnaise, basil, fresh lemon juice, baby arugula, plum tomatoes

Directions:
1. Preheat the oven to 350°. Spread the baguette slices on a large rimmed baking sheet and bake for about 8 minutes, or until just crisp. Let cool.
2. In a large skillet, heat the olive oil. Add the pancetta slices or bacon in an even layer and cook over moderate heat until crisp, about 2 minutes per side. Drain on paper towels and crumble.
3. In a medium bowl, mix the shrimp with the mayonnaise, basil and lemon juice and season with salt and pepper.
4. Spread a thin layer of mayonnaise on each of the baguette slices. Top with an arugula leaf, a slice of tomato and a scant tablespoon of the shrimp salad. Sprinkle with the crumbled pancetta and serve.
Make Ahead The shrimp salad can be refrigerated for up to 2 days.
Crescent Roll Breakfast


Ingredients:
sausage, eggs, milk, monterey jack cheese, green peppers

Directions:
Unroll crescent rolls and press together to cover bottom of 9x13 pan; seal perforations.
Crumble cooked sausage evenly over crescent rolls.
Beat together eggs, milk, salt and pepper.
Stir in cheese and green pepper.
Pour over sausage.
Bake at 425° for 20 to 25 minutes until browned.
Simple Garbanzos
Category: salad
By Shelagh Adam

This is a great fix for the period right before grocery day; if you've got a can of chickpeas on hand, you've got a quick and easy snack!

Ingredients:
1 (15.5 ounce) can garbanzo beans, drained and rinsed
¼  onion, grated
½  lemon, juiced
1 clove garlic, crushed
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
5 tablespoons olive oil
¼ cup frozen green peas, thawed

Directions:
In a bowl, mix the garbanzo beans, onion, lemon juice, garlic, oregano, salt, black pepper, and cayenne pepper. Stir in the olive oil, and adjust seasonings to taste. Mix in the peas. Cover, and marinate in the refrigerator at least 1 hour.

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

Calories: 295.7
Fat: 18.3 g
Saturated fat: 2.5 g
Carbohydrates: 28.9 g
Sugars: 1 g
Dietary fiber: 6.2 g
Protein: 6.3 g
Sodium: 631.5 mg
Creamy Calabacitas


Ingredients:
olive oil, onion, garlic cloves, sweet bell peppers, frozen corn kernels, diced green chilies, squash, tomatoes, water, salt, ground black pepper, red pepper flakes, cheese

Directions:
In large fry pan, heat olive oil.  Sauté onion & garlic a few minutes., Add bell peppers, corn, chilies & jalapeno.  Cook a few minutes more., Add squash, tomatoes & water.  Bring to boil, then turn heat down., Cook until all veggies tender, at least 15 minutes, stirring occasionally., Add a little more water if needed, so slightly soupy., Add salt, pepper and red pepper flakes to taste., Remove from heat.  Stir in cheese., Adjust seasonings as needed.  Serve with warm tortillas.
Baked Ham in the Crock Pot


Ingredients:
ham, water

Directions:
Pour 1/2 cup water in crockpot., Wrap precooked 3 to 4 pound ham in foil and place in crockpot., Cover and cook on high 1 hour, then low 6 to 7 hours or until ham is hot.
Gramma's Banana Bread Muffins


Ingredients:
bananas, butter, sugar, egg, vanilla, baking soda, salt, all-purpose flour

Directions:
"Preheat the oven to 350°F Mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Add baking soda and and mix. Add the flour and mix. Pour mixture into muffin tin. Bake 25 to 35 minutes until golden brown and a toothpick inserted in the center comes out clean."
Caramel Coffee Indulgence


Ingredients:
character(0]

Directions:
"Combine coffee, butterscotch topping and International Delight Hersheys Coffee Creamer in a mug and stir to blend. Top with whipped cream and sprinkle with toffee bits and mini chocolate chips. Serve immediately."
Ham & Swiss Soup


Ingredients:
butter, margarine, flour, reduced-sodium chicken broth, broccoli, cooked ham, swiss cheese

Directions:
Melt butter in a sauce pan., Whisk in flour until smooth., Gradually add broth and bring to a boil., Reduce heat and stir for a couple of minutes until thickened., Add broccoli and onion., Cook and stir until broccoli is tender tender-crisp., Add ham and cream.  Heat through., Stir in cheese and cook until melted.
Grilled Polenta with Strawberries
Category: desserts
By Bren

Grand Marnier® adds a delicate flavour to an old (adult) family favorite. Prepare the berries and allow them to sit on the counter, for no longer than 30 minutes, while you prepare the rest of the meal.

Ingredients:
1 cup hulled and sliced strawberries
½ teaspoon white sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
1 (16 ounce) package prepared polenta
1 tablespoon olive oil, or as needed
1 pinch salt and freshly ground black pepper to taste
cooking spray

Directions:
Place the sliced strawberries into a small bowl, add sugar and brandy, and stir to coat. Let stand while you prepare the polenta. Cut polenta into eight 1/2- to 3/4-inch-thick slices. Lightly brush the slices with olive oil and sprinkle with salt and pepper. Preheat an outdoor grill for medium-high heat and lightly spray the grate. Grill the polenta slices for 7 to 10 minutes per side, turning once. Place 2 slices on a dessert plate and top with 1/4 of the strawberry mixture.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 137
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 22.3 g
Sugars: 5.1 g
Dietary fiber: 2 g
Protein: 2.5 g
Sodium: 392.3 mg
Spicy Bacon-Wrapped Scallops
Category: appetizers-and-snacks
By Ashley Robinson

I like my bacon-wrapped scallops a little spicy, so I added a kick to them. I often prepare these for my husband for our date nights and serve them with steak.

Ingredients:
10 slices bacon
10  sea scallops
1 teaspoon Cajun seasoning
1 tablespoon olive oil
1  lemon, cut into wedges

Directions:
Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon slices on paper towels. Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with Cajun seasoning. Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 10 appetizers

Calories: 198.4
Fat: 10.9 g
Saturated fat: 2.9 g
Carbohydrates: 3.1 g
Protein: 21.1 g
Cholesterol: 54.4 mg
Sodium: 683 mg
Chocolate Candied Oranges for Mary


Ingredients:
oranges, water, sugar, sugar, chocolate chips

Directions:
Wash the oranges, then cut them in half from stem to stern. (Do not peel!]. Slice each half in 1/4 inch slices, discarding ends.
In a medium saucepan, mix sugar and water. Heat sugar mixture over medium heat, bring sugar mixture to a boil.
Add orange slices and carefully dunk them with a wooden spoon. (Do not stir!].
Reduce heat and simmer for 1 hour. Carefully dunk the floating slices occasionally.
Remove from heat and let cool to room temperature.
Remove slices from pan and place on rack over a cookie pan.
Turn oven on to warm, place oranges on middle rack, leave the oven door slightly open and leave them for several hours or overnight.
Toss the dried slices in sugar.
Pour chocolate chips in a microwave proof bowl and microwave on high for 1 minute Stir chips and return to the microwave for another 30 seconds. Repeat until all the chips are smoothly melted.
Dip the slices in the chocolate and place them on waxed paper to dry.
Green Bean and Asparagus Salad
Category: side-dish
By Sarah

Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.

Ingredients:
1 pound fresh green beans, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil  (Optional)
1 pound fresh asparagus, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil  (Optional)
½  red onion, chopped
2 cups cherry tomatoes, halved
¼ cup chopped fresh parsley
kosher salt to taste
ground black pepper to taste
1 tablespoon extra-virgin olive oil, or as desired  (Optional)

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet. Roast green beans in preheated oven until tender, about 10 minutes. Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans. Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes. Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 86.1
Fat: 5.3 g
Saturated fat: 0.8 g
Carbohydrates: 8.8 g
Sugars: 2.1 g
Dietary fiber: 3.7 g
Protein: 2.7 g
Sodium: 59.3 mg
Spicy Linguine, Beef and Broccoli


Ingredients:
spaghetti, beef bouillon cube, hot water, broccoli florets, low-sodium tomato sauce, cherry tomatoes, red wine vinegar, hot red pepper flakes, brown sugar, cayenne pepper, garlic

Directions:
Prepare pasta according to package directions.
While pasta is cooking, stir together marinade ingredients in a large, shallow dish.
Add beef strips to the marinade.
Dissolve bouillon cube in 1 cup hot water.
In a large skillet, warm the oil over high heat until it begins to smoke.
Drain the beef thoroughly, reserving the marinade.
Add beef to skillet and saute until nicely browned, about 3 minutes.
Remove beef with a slotted spoon.
Reduce heat under skillet to medium and add broccoli and marinade.
Saute until broccoli is tender, about 6 minutes.
Add tomato sauce, dissolved bouillon and flank steak to skillet.
When pasta is done, drain it well and transfer to serving dish.
Spoon steak sauce over top and garnish with cherry tomatoes.
Serve immediately.
Baked Potato With Ricotta


Ingredients:
baking potatoes, skim milk ricotta cheese, fresh parsley leaves, onion powder, garlic powder, fresh ground black pepper

Directions:
Preheat oven to 400°F.
Bake potatoes 45 minutes or until tender.
Mix remaining ingredients.
Serve as topping for potatoes.
You can use all other toppings as well, like crumbled bacon bits as a garnish, green onions instead of onion powder, combine cheddar cheese with less ricotta and -- .
Tropical Curry Chicken Salad
Category: salad
By caitiebmore

With a hint of curry, tropical fruits, and sweet coconut, this will become the only chicken salad you ever use! Serve on salad greens if desired. You can add bow-tie pasta to make this a pasta salad.

Ingredients:
2 cups cubed, cooked chicken
1 cup chopped celery
1 cup mayonnaise
½ teaspoon curry powder, or more to taste
1 (20 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
2 large firm bananas. sliced
½ cup sweetened flaked coconut
¾ cup salted peanuts

Directions:
Place chicken and celery into a large bowl. Combine mayonnaise and curry powder in another bowl; add to chicken mixture and mix well. Cover and chill for at least 30 minutes. Add pineapple, oranges, bananas, and coconut before serving; toss gently. Sprinkle with peanuts.

Prep time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 619.4
Fat: 46.1 g
Saturated fat: 8.9 g
Carbohydrates: 38.9 g
Sugars: 27.3 g
Dietary fiber: 4.7 g
Protein: 17.7 g
Cholesterol: 50.3 mg
Sodium: 425.5 mg
Drunken Peruano Beans With Cilantro and Bacon


Ingredients:
salt pork, bacon, onion, garlic cloves, salt, pepper, cilantro

Directions:
Rinse the beans thoroughly and bring to a boil along with the salt pork in generously salted water.
Simmer until done.
Drain, reserving 1 cup of the water and remove salt pork.
In the meantime, saute the bacon until done but not crispy.
Drain and set aside.
Pour off all but 2 tablespoons of the drippings and saute the onion and chilies until soft.
Add the garlic and saute until the raw garlic smell is gone.
Add the beans to the onion mixture with the reserved bacon.
Add some of the reserved bean cooking liquid to get the desired texture (just loose but not soupy].
Add salt and pepper to taste and simmer 5 to 10 minutes.
Just before serving, add the tequila and simmer 5 to 10 minutes.
Add the cilantro, stir and serve.
Lane Cake White Four Layer Cake With Filling


Ingredients:
butter, granulated sugar, vanilla, all-purpose flour, baking powder, salt, butter, granulated sugar, water, pecans, raisins, flaked coconut

Directions:
Grease four 8 inch round pans, and flour.
Preheat oven 350 degrees.
Cream butter and sugar.
Add vanilla and beat all until fluffy and light.
Sift all dry ingredients together.
Add dry ingredients, alternating with milk, starting and ending with flour.
Beat the egg whites until stiff, and fold into the batter.
Pour into prepared pans.
Bake 25 minutes or until tester comes away clean.
Allow to cool, invert onto cooling rack.
Filling:
In the top of a double boiler place the sugar and butter.
Beat well together.
Add the egg yolks and again beat well to incorporate all.
Stir int the water and brandy extract.
Place over boiling water in the bottom part of double boiler.
Cook stirring until thickened.
Remove and add, nuts fruit, and coconut.
Stir to combine well.
Let cool completely.
Fill cooled cakes with cooled filling.
Frost the top and sides with a fluffy seven minutes frosting, or your favoutie white creamy frosting.
Rum Cake


Ingredients:
instant pudding mix, rum, water, eggs, pecans, sugar, butter, margarine, rum, water

Directions:
Preheat oven to 325 degrees spray 2 qt Bundt pan with non stick spray.
Using mixer at low speed, blend the cake mix, pudding mix, rum, oil & water.  Add the eggs one at a time mixing well after each.
Sprinkle pecans in the bottom of bundt pan & pour the batter on top of pecans. Bake for 50 to 55 minutes, until knife inserted an inch from the center comes out clean do not remove cake from the pan!
Make rum syrup: In a small saucepan bring sugar, butter, rum and water to a boil and cook for 3 minutes.
With a fork or wooden skewer, make holes in the top of cake.  Pour the syrup over the cake and let it sit for 30 minutes while the syrup is absorbed.
Invert cake pan onto a serving plate.  Allow it to sit for several minutes and the cake will loosen from the pan.
Hearty Hummus


Ingredients:
chickpeas, lemon juice, garlic cloves, salt, black pepper, tahini, water, olive oil

Directions:
Strain the chickpeas and blend them in a food processor. Add the rest of the ingredients to the food processor and mix well for about two minutes. Refrigerate for four hours or more. Adjust seasoning if needed.
Serve with Ozery's mini pitas or crackers.
Ashkenazi Charoset


Ingredients:
apples, cinnamon, red wine

Directions:
"Chop nuts and apples in food processor or blender (or with hand chopper]. Put in bowl and stir in cinnamon and enough wine to make a soft mixture."
Strawberry Shortcake


Ingredients:
strawberries, sugar, all-purpose flour, baking powder, butter, egg, milk

Directions:
In a small bowl stir together the strawberries and 1/4 cup of the sugar; set aside.
Stir together remaining sugar, flour, and baking powder.
Cut in butter until mixture resembles coarse crumbs.
Combine egg and milk; add to flour mixture. Stir just to moisten.
Spread the dough in a greased 8x 1 1/2-inch round bakng pan.
Bake in a 450˚ oven for 15 to 18 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan for 10 minutes.
Remove from pan.
Split into 2 layes.
Spoon half of the whipped cream and strawberries over bottom layer.
Replace the top layer.
Top with remaining berries and whipped cream.
Cut into wedges to serve.
Thai Vegetable Stew


Ingredients:
canola oil, red bell pepper, yellow onion, garlic, green curry paste, unsweetened coconut milk, fish sauce, brown sugar, potato, carrot, zucchini, snow peas, lime, juice of, basil

Directions:
1]  Heat oil in large, heavy pot over medium-high heat.  Add bell pepper and onion; saute 5 minutes or until vegetables begin to soften.  Add garlic, ginger and curry paste; cook 1 minute, stirring constantly.
2]  Add coconut milk and fish sauce, brown sugar and 2 cups water to pot; bring to a simmer.
3]  Add potatoes and carrots; reduce heat to low.  Cover and simmer until vegetables just begin to soften, 5 to 8 minutes.
4]  Add zucchini and snow peas; simmer 8 minutes.  If the stew is too thick add water to thin.  Stir in lime juice and sprinkle with basil.
5]  Serve hot over jasmine rice.
Warm Woolly Sheep


Ingredients:
"milk"

Directions:
"Combine the whisky and Drambuie in a heat-safe mug. Top off with warm milk, and stir lightly.  (DH warmed my milk in the microwave 45 seconds to 1 minute, and this was a good temperature for me.  He then poured the milk over the liquor]."
Peach Puff Pancake


Ingredients:
butter, eggs, flour, sugar, salt, milk, vanilla extract

Directions:
Heat oven to 375°.
Spray 2 1/2 quart casserole or 9x13 baking dish, with cooking spray.
Melt butter in baking dish in oven.
Beat eggs slightly in large bowl with wire whisk.
Beat in flour, sugar, salt, milk and almond or vanilla extract until smooth.
Stir peaches into butter in baking dish. Return to oven 2 or 3 minutes until sizzling.
Pour batter over peaches.
Bake about 20 minutes or until puffed and golden.
Serve with warmed Peach preserves, if desired or Maple syrup.
Note:.
You may substitute 1 bag (16 oz] frozen sliced peaches, thawed and drained or canned sliced peaches.
Snickerdoodle Bread
Category: bread
By recipecollector

My husband loves snickerdoodle cookies. When I made this snickerdoodle bread, he said that he likes it better than banana bread.

Ingredients:
2 cups white sugar
1 cup butter, softened
2 teaspoons ground cinnamon
½ teaspoon salt
3  eggs
¾ cup sour cream
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 (10 ounce) package cinnamon chips (such as HERSHEY'S®)
3 tablespoons white sugar
3 teaspoons ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans. Cream together sugar, butter, cinnamon, and salt with an electric mixer until fluffy, about 5 minutes. Add eggs and mix well. Mix in sour cream and vanilla until combined. Combine flour and baking powder in a separate bowl. Pour into egg mixture and mix well. Stir cinnamon chips into batter. Spoon batter into 4 mini loaf pans until 2/3 full. Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle topping over the batter in each loaf pan. Bake in the preheated oven until a toothpick inserted into the centers come out clean, 35 to 38 minutes. Let cool completely before removing from the pans.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 mini loaves

Calories: 328.6
Fat: 15.9 g
Saturated fat: 9.6 g
Carbohydrates: 43.3 g
Sugars: 30.4 g
Dietary fiber: 0.7 g
Protein: 4 g
Cholesterol: 56.7 mg
Sodium: 193.5 mg
Cranberry Sauce/Spread


Ingredients:
fresh cranberries, Splenda granular, water

Directions:
Put all ingredients in a 3 cup suacepan and stir over high heat., Bring to a boil then reduce heat to low., Remove from heat when thickened., Using a thunderstick pulverize the berries., After cooling put in a serving dish cover and refrigerate.
Ham Spread


Ingredients:
ham, parsley, mayonnaise, Worcestershire sauce, prepared mustard

Directions:
"Blend all ingredients together cover and chill to blend flavours."