xiaoxl/recipe_data huggingface dataset:
Brown Sugar Glazed Carrots


Ingredients:
carrot, salt, butter, margarine, onion, dark brown sugar, light brown sugar, pepper

Directions:
Cut carrots diagonally into 1/4 inch thick slices.
Cook in boiling water to cover with 1/2 teaspoons salt for 5 minutes or until crisp-tender.  Drain and rinse with cold water.  Pat dry with paper towels.
Melt butter in a large skillet over low heat; add onion and cook, stirring constantly 5 minutes.
Add apple juice and brown sugar; cook, stirring occasionally, 10 minutes.
Stir in carrots, remaining 1/4 teaspoon salt and pepper.
Layered Lettuce Salad


Ingredients:
lettuce, celery, green pepper, sweet onion, bacon, mayonnaise, sugar, cheddar cheese

Directions:
Tear the cleaned crisp lettuce into small bite sized pieces and place in the bottom of 9x12 inch cake pan.
Layer the rest of the ingredients in the order given, do not cook peas.
Add the sugar to the mayonnaise and spread over the top as you would frosting.
Top with grated cheese.
Cover and refrigerate for 8 to 10 hours.
Bacon bits can be used for bacon.
Spicy Chicken Enchiladas Verde


Ingredients:
salsa verde, monterey jack cheese, fresh cilantro, salt, black pepper, corn tortillas, sour cream

Directions:
heat oven to 400°F.
Mix chicken with 1/4 cup of the salsa, 3/4 cup of the cheese. Add the cilantro salt, and pepper, and the onion.  Spread half of remaining salsa in bottom of a baking dish.
Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
Working with one at a time, spoon about 1/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish.  Drizzle enchiladas evenly with remaining salsa, and top with the  rest of the cheese.
Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
Remove foil and serve with sour cream and guacamole if desired.
Flamenco Eggs


Ingredients:
olive oil, bacon, pancetta, chorizo sausage, onion, garlic cloves, red bell pepper, green bell pepper, tomatoes, sherry wine, fresh parsley, salt

Directions:
Preheat oven to 350 F, Warm four individual baking dishes, (Twelve to fourteen ounce dishes work best].
Heat olive oil in frying pan and fry bacon/pancetta and chorizo over medium high heat until most of the oil is rendered out of the chorizo, remove about 3/4 fo the oil.
Add onion and garlic, cook, stirring, until the onion is softened and translucent.
Reduce heat, and add the bell peppers, sherry, and spices. Cook until softened. Correct the seasoning if necessary.
Using a slotted spoon, divide amongst the baking dishes evenly, and divide the chopped parsley on top of them. In a small dish, break one of the eggs, swirl with a fork, (Do not beat the egg, just slightly mix the white and the yolk.] Pour egg over top of one serving dish. Repeat with the other three eggs and serving dishes.
Bake the dishes 8 to 12 minutes, or until the eggs are set.
Remove from oven carefully (It will be hot], garnish with the Migas, and serve.
Artichoke Stukku


Ingredients:
lemon, olive oil, marjoram, parsley, garlic cloves

Directions:
Place in a processor and blend until you have a thick puree.
fill sterilized jars.
Process as you would for canning by immersing completely in a deep pot of boiling water and boiling for 10 minutes.
These keep up to 3 months in a refrigerator or freeze in portions.
As a sauce: add some parmesan cheese when adding to pasta.
Cranberry Mango Bread
Category: bread
By Sue Tyner

This is a wonderful holiday bread, and the mango complements the cranberries nicely.

Ingredients:
2  eggs, beaten
1 cup white sugar
1 cup mango puree
1 tablespoon orange zest
3 tablespoons canola oil
2 ½ cups whole wheat flour
1 teaspoon salt
4 teaspoons baking powder
1 cup chopped cranberries
¾ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat together eggs and sugar until smooth. Thoroughly blend in mango puree, orange zest, and canola oil. In a separate medium bowl, sift together flour, salt, and baking powder. Blend into the mango mixture. Fold in cranberries and walnuts. Transfer to a medium loaf pan. Bake 55 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool 10 minutes before turning out onto a wire rack.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 259.2
Fat: 9.8 g
Saturated fat: 1.1 g
Carbohydrates: 40.8 g
Sugars: 20.3 g
Dietary fiber: 4.4 g
Protein: 5.8 g
Cholesterol: 31 mg
Sodium: 327.3 mg
Tex Mex Soup


Ingredients:
onion, ground beef, tomatoes, beef broth, tomato sauce, green chilies, water, cumin, chili powder, garlic powder, salt, Worcestershire sauce, cheddar cheese, corn tortillas

Directions:
In large pot, brown onions and beef., Cook 2 minutes., Add all other ing., except tortillas and cheese., Bring to a boil., Reduce heat and simmer, covered, for 30 minutes., Stir in cheese., Top with tortilla pieces.
Won't Turn Brown Guacamole!


Ingredients:
avocados, red onion, roma tomatoes, orange, juice of, lime, juice of, fresh cilantro, salt, pepper

Directions:
"Mix all ingredients together until desired consistency is reached.  Enjoy with chips, veggies, or on top of your favorite Mexican food!"
One-Pot Spaghetti with Meat Sauce
Category: meat-and-poultry
By bd.weld

It doesn't get much easier than this by cooking everything in one pot. Italian sausage and pasta sauce with spaghetti noodles that you can have on the table in less than 45 minutes. Switch it up by using ground beef, chicken, or turkey along with any other of your favorite ingredients, such as sliced mushrooms.

Ingredients:
1 pound ground Italian sausage
1 small white onion, diced
4 cloves garlic, minced
2 cups water
1 (26 ounce) jar tomato-basil pasta sauce
1 teaspoon Italian seasoning
1 (8 ounce) package spaghetti noodles, broken in half
½ cup freshly grated Parmesan cheese for serving  (Optional)

Directions:
Combine ground sausage, onions, and garlic in a large pot or skillet with tall sides. Cook over medium heat until sausage is cooked through, 5 to 8 minutes. Drain and discard grease. Stir water, pasta sauce, and Italian seasoning into the pot; bring to a boil. Stir in spaghetti noodles, return to a boil and cook, stirring occasionally, until noodles are cooked through and sauce has thickened, 17 to 20 minutes. Serve topped with grated Parmesan cheese.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 606.4
Fat: 26.6 g
Saturated fat: 10.1 g
Carbohydrates: 66.1 g
Sugars: 8.9 g
Dietary fiber: 2.4 g
Protein: 29.5 g
Cholesterol: 53.4 mg
Sodium: 1650.9 mg
Chicken Tinga Tostados
Category: world-cuisine
By NANCHE30

This authentic Mexican recipe I picked up while living in Mexico.  It has a spicy, smoky flavor from chipotle peppers.  It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.

Ingredients:
6  bone-in chicken breast halves
7 medium onions, thinly sliced
1 clove garlic, chopped
¼ cup vegetable oil
6 medium tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce
1 tablespoon chicken bouillon granules
16  tostada shells
1 cup sour cream
salt and pepper to taste

Directions:
Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones. Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open. Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through. To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 514
Fat: 27.1 g
Saturated fat: 8.4 g
Carbohydrates: 29 g
Sugars: 6.7 g
Dietary fiber: 4.2 g
Protein: 38 g
Cholesterol: 107.7 mg
Sodium: 445.2 mg
Dark Chocolate Brownies With Peanut Butter Filled DelightFulls


Ingredients:
granulated sugar, butter, water, eggs, vanilla extract, all-purpose flour, salt

Directions:
PREHEAT oven to 325°F  Line 8-inch-square baking pan with foil.  Lightly grease.
HEAT dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in 3/4 cup DelightFulls morsels.  Pour into prepared baking pan. Sprinkle remaining 1/4 cup DelightFulls morsels over batter.
BAKE for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars.  Store in tightly covered container.
Alfredo Chicken Bake


Ingredients:
swiss cheese, alfredo sauce, Bisquick baking mix, milk

Directions:
Heat oven to 425°F In medium saucepan, mix chicken, peas, cheese, Alfredo sauce and almonds. Heat to boiling over medium-high heat. Pour into ungreased 1 1/2-quart casserole.
In small bowl, stir Bisquick mix and milk until soft dough forms. Drop dough by about 12 spoonfuls onto chicken mixture.
Bake uncovered 20 to 25 minutes or until golden brown.
Layered Deli Loaf


Ingredients:
mayonnaise, Dijon mustard, butter, margarine, deli ham, monterey jack cheese, muenster cheese, cheddar cheese, colby cheese, deli roast beef, tomatoes, dill pickle, red onion, lettuce leaf

Directions:
Cut bread in half; carefully hollow out bottom and top of loaf, leaving 3/4" shell (discard removed bread or save for another use].
In a small bowl, combine the mayo, horseradish, and mustard.
Spread butter on cut sides of bread.
In the shell layer ham, 1/3 of the mayo mixture, Monterey Jack cheese, turkey, 1/3 mayo mixture, cheddar cheese, roast beef, remaining mayo mixture, tomato, pickle, onion and lettuce. Replace top.
Wrap tightly in plastic wrap; cover and refrigerate for at least 1 hour.
Broccoli Chicken Casserole II
Category: main-dish
By Jennifer

You will love this recipe and it is easy to cook. My son does not like broccoli, nor did my boyfriend like casserole dishes - but both of them love this one!

Ingredients:
6  skinless, boneless chicken breast halves - boiled and cut into bite-size pieces
2 heads fresh broccoli , boiled and cut into pieces
3 (10.75 ounce) cans  condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon curry powder
3 tablespoons lemon juice
8 ounces shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken and broccoli in a lightly greased 9x13 inch baking dish. In a medium saucepan combine cream of chicken soup, mayonnaise, curry powder and lemon juice. Bring all to a boil over low heat, stirring constantly. Pour soup mixture over chicken/broccoli mixture and top with shredded cheese. Bake at 350 degrees F (175 degrees C) for about 20 minutes or until cheese is melted.

Yields: 8 servings

Calories: 525.8
Fat: 39.8 g
Saturated fat: 11.6 g
Carbohydrates: 15 g
Sugars: 2.5 g
Dietary fiber: 2.1 g
Protein: 28.2 g
Cholesterol: 91.9 mg
Sodium: 1141.2 mg
Chocolate Eclair Cake
Category: desserts
By mspms

My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.

Ingredients:
1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Directions:
Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Prep time: 15 mins
Cook time: 1 min
Total time: 12 hrs 20 mins
Yields: 1 - 9x13 inch pan

Calories: 265.1
Fat: 10.8 g
Saturated fat: 5.9 g
Carbohydrates: 40.3 g
Sugars: 29.2 g
Dietary fiber: 0.6 g
Protein: 3.1 g
Cholesterol: 3.3 mg
Sodium: 287.2 mg
Mexican Red Snapper Veracruz


Ingredients:
onion, green bell pepper, garlic cloves, tomatoes, tomato sauce, chilies, green olives, capers, bouillon, white wine, chicken bouillon granule, white pepper, cooked rice

Directions:
In a large skillet over medium-high heat, add oil. When oil is hot add onion, bell pepper and garlic and cook for approximately 3 minutes or until onion is tender. Stir occasionally. Add tomatoes and tomato sauce, cook for an additional 3 minutes. Add chiles, olives, orange juice, capers, and chicken and tomato bouillon, cook for 8 minutes or until thickened.
In a 13 x 9 inch baking dish, combine wine, chicken bouillon, seasoning sauce, and white pepper. Place fish in marinade and turn to coat all sides well. Set aside for at least 5 minutes.
Place fish in skillet with tomato mixture and spoon sauce over fish. Reduce heat to medium-low, cover and cook for 5 to 10 minutes or until fish flakes easily. Serve immediately on bed of rice.
Chocolate Pie


Ingredients:
instant chocolate pudding mix, cream cheese, white sugar, graham cracker pie crusts, milk, milk

Directions:
Small mixing bowl, beat cream cheese,white sugar and 1 tablespoon milk until smooth.
In a large mixing bowl, beat pudding mix and 3 cups of  milk on low speed for 2 minutes.
Pour over cream cheese mixture.
Spread on  graham cracker  pie crust
Chill at least 2 hours.
Tropical Fruit Compote


Ingredients:
water, sugar, fresh ginger, salt, cantaloupe, strawberries, apricots, star fruit, kiwi, pineapple, lime, mint

Directions:
Combine water, sugar, ginger, and a tiny pinch of salt in a saucepan. Cook till dissolved, then reduce to 1 cup liquid.  Cool to room temperature.
Arrange all fruit in a pretty glass or crystal bowl. Squeeze with lime juice.
Strain syrup over fruit. Reserve three ginger slices. Tuck them into the fruit for garnish, or julienne finely and scatter over fruit. Chill at least three hours, covered, or up to eight. Garnish with some chopped mint, an hour before serving, if desired.
Simple Banana Bread


Ingredients:
flour, baking soda, eggs, sugar, bananas

Directions:
Preheat oven to 350°F., Mix flour and baking soda., In a seperate bowl, beat eggs with fork., Add oil, sugar and bananas., Add flour mixture, stir until well blended., Pour into greased loaf pan., Bake for 1 hour.
Healthy Ginger Carrot Muffins


Ingredients:
whole wheat flour, baking soda, cinnamon, ginger, clove, nutmeg, ground flax seeds, sugar substitute, molasses, unsweetened applesauce, soymilk, carrots, old fashioned oats

Directions:
Preheat oven to 350°F.
Sift together flour, baking soda, cinnamon, ginger, cloves, nutmeg. Add ground flaxseed. Set aside.
In large mixing bowl, beat egg whites until foamy. Add Splenda, molasses, soymik, and applesauce until smooth.
Stir in carrots.
Gradually add flour mixture to carrot mixture.
Stir in oats.
Fill muffin cups 2/3 full.
Bake for 15-20 minutes.
Enjoy!
Barbecued Baked Beans


Ingredients:
navy beans, great northern bean, onion, tomato sauce, apple cider, molasses, Bourbon, brown sugar, dry mustard, Worcestershire sauce, salt, fresh ground pepper, smoked ham

Directions:
Soak beans overnight in plenty of cold water; or boil 2 minutes, cover, and let stand 1 hour.
Drain beans and transfer to large saucepan.  Add enough cold water to cover beans generously.  Stir in onion.  Boil uncovered 10 minutes.  Reduce heat to medium-low; simmer uncovered until beans are tender, 1 to 1-1/2 hours.
Combine all remaining ingredients except in ham in mixing bowl and set aside.
Heat oven to 350 degrees.
Drain beans, reserving 1 cup liquid.  Transfer bean to medium casserole, pour sauce over beans, and stir to coat.  Stir in ham and reserved liquid and spread mixture evenly in casserole.
Bake covered about 35 minutes, then remove cover and continue to bake until liquid is almost completely absorbed, about 1-1/2 hurs.
Zucchini Carrot and Parmesan Sauce


Ingredients:
olive oil, carrot, zucchini, garlic clove, parmesan cheese, cooked pasta

Directions:
Heat the oil over low in a medium skillet.
Stir in the carrot, zucchini and garlic; stirring, 3 minutes.
Toss hot pasta with the sauce. Serve with the cheese.
Mama's Spaghetti


Ingredients:
ground beef, olive oil, onions, garlic cloves, oregano, basil, thyme, rosemary, bay leaves, sugar, tomato paste, tomato sauce, whole tomatoes, water, mushroom, pasta

Directions:
Brown Ground Beef, drain.
In separate pan, saute Onion and Garlic in olive oil.
Combine Onion and Garlic with Ground Beef in stock pot.
Salt and Pepper to taste.
Over medium heat:  Add spices and Bay Leaves.
Add the rest of the Ingredients.
Add water to taste (I use about a half to a whole can].
Simmer on low - med for 1 hour, stirring occasionally.  Break up whole tomatoes while cooking.
Serve over your favorite pasta.  We typically use vermicelli or angel hair.
Beet Greens with Beets


Ingredients:
greens, butter, garlic, fresh ginger, beets, beets, salt, ground black pepper

Directions:
In a large pot bring lightly salted water to boil.
Add the greens and cook to just limp-about 3 minutes.
Drain well and chop.
Melt the butter in a skillet, add the garlic, ginger, and greens and saute 1-2 minutes.
Stir in the chopped beets, lemon juice, and salt and pepper to taste.
Heat through, about 2 minutes and turn into a serving bowl.
New Orleans Beignets


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk, egg, butter, vanilla extract, powdered sugar

Directions:
In a large mixing bowl, combine the all-purpose and barley flours, sugar, baking powder, baking soda and salt.  Mix well.
In a separate bowl, whisk together the buttermilk and egg.
Add the melted butter and vanilla, mixing well.
Add the liquid ingredients to the dry ingredients and mix well.
Divide the dough into two balls.
On a floured surface, knead each ball 10 to 20 times and roll out into a 9 x 9 inch square that is 1/8 inch thick.
Cut the big square into 12 smaller squares.
Pour oil into cast-iron Dutch oven or other deep, heavy bottomed pot until it reaches a depth of 3 to 4 inches.  Heat oil over medium-high heat to 375 degrees.
Fry 3 or 4 beignets at a time, turning once shortly after dropping them into the hot oil, for about 2 minutes or until lightly browned on both sides.
Remove with a slotted spoon and drain on paper.
Sprinkle with powdered sugar.
African Mint Chutney


Ingredients:
raw peanuts, garlic cloves, fresh mint leaves, vinegar, fresh lime juice, plain yogurt, salt, pepper

Directions:
Preheat oven to 350°.
Place peanuts on a baking sheet and roast until skins are toasted and beginning to crack, about 15 minutes.
Wrap the peanuts in a kitchen towel and rub with your hands until the skins come off.
Sift off the husks, and let cool.
Chop garlic and chili together to make a paste.
Add paste to food processor.
Add mint, coriander seeds and vinegar to processor until coarsely combined.
Add lime juice.
Stir in yogurt by hand.
Season with salt and pepper.
Store in a covered bowl in the refrigerator.
Strawberry Delight Cake
Category: desserts
By Paula

This strawberry cake is really sweet but oh-so-good! Make it at least 2 days in advance. It gets moister the longer it sits.

Ingredients:
1 (16.5 ounce) package strawberry cake mix
1 cup water
3  large eggs
⅓ cup vegetable oil
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen sweetened strawberries, thawed but not drained
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix strawberry cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed. Increase speed to medium and mix batter for 2 minutes. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 24 to 27 minutes. Poke holes all over the cake using the handle of a wooden spoon. Pour sweetened condensed milk over cake, letting it seep into the holes. Cool cake to room temperature, about 30 minutes. Pour thawed strawberries over cake, letting juices seep into the holes. Cover cake with whipped topping. Refrigerate.

Prep time: 15 mins
Cook time: 24 mins
Total time: 1 hr 9 mins
Yields: 1 9x13-inch baking dish

Calories: 357.7
Fat: 16 g
Saturated fat: 8.3 g
Carbohydrates: 50.8 g
Sugars: 39.3 g
Dietary fiber: 0.6 g
Protein: 4.5 g
Cholesterol: 46.1 mg
Sodium: 247 mg
Chicago Beer Burgers


Ingredients:
minced beef, beer, Tabasco sauce, Worcestershire sauce, cheese

Directions:
Combine beef, beer, Tabasco and Worcestershire sauce. Season to taste.
Form into four 1" thick patties. Wrap in cling film and chill for a couple of hours.
Grill patties; top with cheese and beer braised onions.
Sue and Gloria's Baked Beans! (Paula Deen Show)


Ingredients:
crushed pineapple, molasses, barbecue sauce, yellow mustard, bacon, garlic powder

Directions:
Preheat oven to 350 degrees.
Combine all the ingredients, BUT ADD ONLY HALF THE FRENCH FRIED ONIONS (crush the onion in the can before using them].** Unless you like things realy sweet, cut the Molasses in half or even leave them out, as several reviers have done!1.
Pour into a 9x13 sprayed casserole.
Sprinkle with the remaining onions.
The casserole will be very full, so set it on a cookie sheet to save your oven.:-].
Cook for aproximately 1 hour or until it bubbles.
Brown Rice Breakfast Porridge
Category: breakfast-and-brunch
By CHERRY007

Use up that leftover brown rice and try something new for breakfast. Experiment with it to make it your own, you can try using any mixture of dried fruit instead of the blueberries.

Ingredients:
1 cup cooked brown rice
1 cup 2% low-fat milk
2 tablespoons dried blueberries
1 dash cinnamon
1 tablespoon honey
1  egg
¼ teaspoon vanilla extract
1 tablespoon butter

Directions:
Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan.  Bring to a boil, then reduce heat to low and simmer for 20 minutes. Beat the egg in a small bowl.  Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons.  Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 2 servings

Calories: 318.3
Fat: 11.6 g
Saturated fat: 6.1 g
Carbohydrates: 44.7 g
Sugars: 20.7 g
Dietary fiber: 2.7 g
Protein: 9.9 g
Cholesterol: 118 mg
Sodium: 130.3 mg
Pork Bocaditos


Ingredients:
boneless pork loin, cider vinegar, chili powder, oregano, cumin, garlic

Directions:
In a 1-gallon self-sealing plastic bag, combine all ingredients and mix well.
Seal bag and marinate in the refrigerator 8-12 hours or overnight.
Heat oven to 350ºF.
Remove pork cubes from marinade, discarding marinade.
Pat pork dry with paper toweling; place cubes in a single layer, not touching, in a shallow baking pan and bake at 350ºF for 25-30 minutes, until pork is just tender and lightly browned.
Remove to serving platter or chafing dish and serve hot as an appetizer.
Gfcf Hummus Pasta Dish


Ingredients:
spaghetti noodles, hard-boiled eggs, roma tomatoes

Directions:
Boil noodles according to package directions and rinse thoroughly.
To the pot you used to boil the noodles in, add hummus, eggs, food enhancer, and italian dressing. Cook over medium heat until mixed thoroughly and creamy.
Add veggies and allow the spinach to wilt.
Turn off heat and move pot to a cold burner, then add the noodles and mix well.
Serve hot or chill overnight.