xiaoxl/recipe_data huggingface dataset:
Omani Lamb Knuckle (Shanks) Soup (Mazza Bishurba)


Ingredients:
lamb knuckles, cold water, lime, onion, mixed spice, Baharat Aka Middle East Mixed Spices - the Real Mix, cinnamon bark, tomatoes, salt, fresh ground black pepper, basmati rice, lemon

Directions:
Wash lamb shanks & place in a large soup pot.
Add the water.
Perice loomi (dried lime] on each side and add to the pot.
Bring to a slow simmer over medium heat, skimming frequently as scum rises.
When well skimmed and almost boiling, cover and simmer over low heat for 30 minutes.
In a frying pan gently fry onion in oil until transparent. Add spices and fry for a further 3 minutes.
Add to the soup with tomatoes and salt and freshly ground pepper to taste.
Cover and simmer for 1 1/2 hours.
Remove lime and cinnimon bark and discard.
Lift out lamb knukles and trim off meat.
Cut meat into small peices and return to soup.
Pick over rice and wash well, add to soup.
Cover and simmer gently for 30 minutes or until rice is very tender.
Serve hot with khoubiz (flat bead] and lemon halves to squeeze onto individual servings.
Enjoy.
Bushala (Swiss Chard Soup)
Category: soups-stews-and-chili
By Traci-in-Cali

This dish is eaten as soup; it can be served hot or cold. This is a very old Assyrian recipe passed down in our family.

Ingredients:
2 (32 ounce) containers plain yogurt
1  egg, beaten
1 ½ quarts water
½ cup all-purpose flour
5  hot chile peppers, chopped
1 bunch celery, diced
2 bunches Swiss chard, chopped
1 pound spinach, chopped

Directions:
Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture. Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture.  Continue cooking until the celery softens, 15 - 20 minutes. Serve hot or chill and serve cold.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 226.4
Fat: 4.7 g
Saturated fat: 2.6 g
Carbohydrates: 30.9 g
Sugars: 19.4 g
Dietary fiber: 3.7 g
Protein: 17.2 g
Cholesterol: 36.9 mg
Sodium: 395.3 mg
Greenfield Village Dandelion Soup


Ingredients:
celery, carrot, onion, fresh basil, fresh oregano, cumin, garlic, spinach, bay leaf, corn kernel, white beans, potato, salt, black pepper

Directions:
"Saute the celery, carrot, onion, basil, oregano, cumin and garlic in the vegetable oil until tender.  Add the stock, bay leaf, corn, beans and potatoes and simmer until the potatoes are tender.  Season with salt and pepper."
Creamed Chipped Dried Beef On Toast or Waffles


Ingredients:
flour, butter, margarine, milk

Directions:
Put shredded beef in pan, sprinkle with flour, add butter, and slightly brown., Add milk and stir until thick., Serve on toast or waffles.
Lemon Cheesecake Thick Shake


Ingredients:
lemon juice, cottage cheese

Directions:
Combine all ingredients in a blender. Cover and pulse until mixture starts to swirl.
Blend on high for 20 seconds, or until the drink is smooth.
Luscious  Lemon Truffle Cake


Ingredients:
all-purpose flour, sugar, baking powder, salt, milk, unsalted butter, vegetable shortening, vanilla, sugar, cornstarch, salt, water, unsalted butter, fresh lemon juice, lemon, zest of, white chocolate chips, cream cheese, confectioners' sugar, white chocolate

Directions:
Preheat the oven to 350 F.
Grease and flour two 9-inch round cake pans.
MAKE THE CAKE.
In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening.
Blend until the butter is evenly mixed.
Add the vanilla.
Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
In a separate bowl, beat the egg whites until stiff.
Gently but thoroughly fold the whites into the cake batter.
Pour evenly into the prepared pans.
Bake for 35 to 40 minutes, until the cakes feel firm when touched in the center.
Remove from the oven and cool on a wire rack.
Split the cooled layers horizontally to make 4 layers in all.
TO MAKE THE FILLING, combine the sugar, cornstarch, and salt in a medium saucepan.
Whisk in the water until smooth.
Cook over medium high heat until the mixture comes to a boil, stirring constantly.
Reduce the heat to low and cook 2 minutes longer, stirring constantly.
Remove from the heat.
In a small bowl, beat the egg yolks with a fork.
Stir about 1/4 cup of the hot mixture into the egg yolks; blend well.
Add the egg yolk mixture to the mixture in the saucepan.
Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
Remove from the heat and stir in the butter and lemon juice and zest.
Transfer half of the hot filling to a small bowl and cool for 15 minutes.
Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside.
In a small bowl, beat the cream cheese until fluffy.
Beat in the white chocolate mixture until light and smooth.
Spread one third of the white chocolate filling over one layer of the cake.
Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over.
Top with the last cake layer and spread reserved lemon mixture.
Refrigerate, uncovered, 2 to 3 hours, until the filling is set.
MAKE THE FROSTING.
In another bowl, whip the cream and sweeten it with the confectioners<U+0092> sugar.
Frost the sides of the cake with half of the whipped cream frosting.
Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake.
Garnish with shaved white chocolate.
Refrigerate up to 8 hours before serving.
Makes 16 servings.
The Great Holiday Baking Book Beatrice Ojakangas.
Beef, Beet and Cabbage Soup (Crock Pot and Ww)


Ingredients:
olive oil, stewing beef, onion, beets, carrots, cabbage, tomatoes, salt, pepper, bay leaf, beef broth

Directions:
In a large skillet over medium high heat heat the oil and then add the beef, cooking until browned (10 minutes]. Transfer beef to slow cooker.
Add onions to skillet and cook until softened (5 minutes]. Transfer to slow cooker with the remainder of the ingredients.
Cover and cook on low for 8-10 hours.
Remove bay leaf and serve.
Tuna Pate


Ingredients:
albacore tuna in water, cream cheese, Heinz Chili Sauce, parsley, onion, Tabasco sauce

Directions:
Mix thoroughly by hand., Chill for 1 to 2 hours.
Red Lentil & Caramelised Onion Soup


Ingredients:
red lentils, brown rice, water, ground cumin, butter, sugar, cayenne pepper, fresh coriander, fresh flat-leaf parsley

Directions:
Rinse the lentils and rice in cold water and drain.
Combine the 4 cups of stock and the water in large saucepan and bring to boil.
Add the lentils, rice and cumin and return to the boil.
Reduce heat and simmer uncovered, stirring occasionally until just tender, approx 15 minutes.
Meanwhile, melt butter in large fry pan, add onion and cook until softens, add sugar and vinegar and cook stirring until onion caramelises, remove from heat.
Stir the cayenne, coriander and parsley into the lentil mixture and bring to the boil.
Stir in the caramelised onion mixture and the extra cup of stock, cook, stirring, until heated through.
Easy Cheesy Garlic Bread
Category: appetizers-and-snacks
By amberfoy1

Melt-in-your-mouth delicious.

Ingredients:
1 (8 ounce) loaf French bread
⅓ cup grated Parmesan cheese
½ cup butter, softened
2 tablespoons garlic powder
1 teaspoon dried parsley

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cut bread into 1-inch thick slices, without cutting all the way through the loaf. Mix Parmesan cheese, butter, garlic powder, and parsley in a small bowl. Spread mixture between slices of bread and over the top of the loaf. Wrap loaf in aluminum foil, leaving the top partially uncovered. Bake in preheated oven until butter is melted and bread toasted, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 410.5
Fat: 26 g
Saturated fat: 16 g
Carbohydrates: 35.4 g
Sugars: 2.6 g
Dietary fiber: 1.8 g
Protein: 10.2 g
Cholesterol: 66.9 mg
Sodium: 636.2 mg
Honeyed Chicken Salad


Ingredients:
seedless grapes, mandarin oranges, celery, mayonnaise, honey, lemon juice

Directions:
Combine dressing ingredients all together, mix well., combine salad ingredients together., combine salad and dressing and mix well., chill until cold, especially if the chicken is added warm.
Peanut Butter Cornflake Crunch Bars
Category: desserts
By Kathleen

A very simple to make bar cookie that kids love.  Sort of like a peanut butter rice krispie treat, except made with cornflakes.

Ingredients:
1 cup light corn syrup
1 cup white sugar
1 cup smooth peanut butter
10 cups cornflakes cereal

Directions:
Cook syrup and sugar until mixture comes to a boil.  Stir constantly; do not overcook. Remove from heat, add peanut butter, and stir until smooth.  Pour mixture over cornflakes in a large bowl.  Mix until cereal is thoroughly coated. Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands.  When cool, cut into squares.

Yields: 2 dozen

Calories: 352.5
Fat: 11 g
Saturated fat: 2.3 g
Carbohydrates: 62.2 g
Sugars: 28.4 g
Dietary fiber: 1.9 g
Protein: 6.9 g
Sodium: 284.3 mg
Lemon Glazed Rosemary Almond Shortbread #RSC


Ingredients:
flour, salt, baking powder, fresh rosemary, lemon zest, unsalted butter, honey, confectioners' sugar, lemon juice

Directions:
Whisk together flour, salt, baking powder, rosemary, almonds and lemon zest in a bowl.
Mix together, butter, honey and 1/2 cup of the confectioners sugar in a large bowl with an electric mixer at low speed, then add the flour mixture and mix until the ingredients are just incorporated.
Lay a roughly 12 x 17 inch sheet of Reynolds Wrap Foil onto a work surface.  Dump the dough onto the center of the foil and with your hands form the dough into a roll approximately 12 inches long.  Wrap the roll with the foil, using the foil as an aid to further compress the dough.  Chill the dough in the foil for 1 hour.
Unwrap the chilled dough and slice it carefully with a sharp knife into 1/3 inch rounds.  Place rounds onto an ungreased Reynolds Wrap Foil lined baking sheet and bake in a 300 degree oven for 10 to 12 minutes or until the edges of the shortbread are golden brown.  Cool the shortbread in the pan.
Meanwhile combine the remaining 1/2 cup confectioners sugar with the lemon juice.  Drizzle over the cooled shortbread. Use the foil liner to wrap  and store the shortbread if desired.
Ultimate Vegan Chili


Ingredients:
olive oil, onion, garlic cloves, chipotle chile in adobo, mushrooms, seitan, tomato paste, dried oregano, chili powder, chili beans, carrot, low-sodium tamari, soy sauce, vegan worcestershire sauce

Directions:
Heat oil in Dutch oven  over medium-high heat. Add onion, and saute 7 to 10 minutes, or until beginning to brown,  stirring often. Add garlic and chipotle chile, and  saute 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water;  cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots,tamari,  and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
Simple and Delicious Meatloaf


Ingredients:
ground beef, carrot, mushrooms, celery, onion, Worcestershire sauce, salt, pepper, eggs

Directions:
Preheat oven to 350.
Individually process carrot, mushroom, celery, and onion in a food processor until pieces are ground fine. Add to mixing bowl.
Process three slices bread into crumbs and add to bowl.
Add ground beef, Worcestershire sauce, salt, pepper and eggs.
Combine well with hands.
Form into loaf on a cookie sheet.
Bake for 1 hour - 1 hour 20 minutes (until the center is no longer pink]
Let cool for 15 to an hour.
You can serve this right away or cut into thick slices and fry on the stove top for an extra crunchy-licious crust.
Palate-Pleasing Broiled Shrimp


Ingredients:
large shrimp, garlic, cracked black pepper, salt, honey, canola oil

Directions:
Combine all ingredients except shrimp., Pour over shrimp and marinate for 2 hours., Broil shrimp on cookie sheet one or two minutes on each side until opaque., Don't overcook or they will be chewy., Can be served immediately or cooled.
Chocolate-Banana Shake


Ingredients:
banana, milk, chocolate flavor instant pudding and pie filling mix, vanilla ice cream

Directions:
In a blender, process banana and milk until smooth.
Add the chocolate pudding mix and then the ice cream. Blend until all combined.
Enjoy!
If you want something a little thicker, try freezing the banana first and maybe using less milk.
Deviled Eggs


Ingredients:
eggs, mayonnaise, Dijon mustard, yellow mustard, pickle juice, salt, ground black pepper, paprika

Directions:
Place 12 eggs in single layer in pot and cover with 2 inches of cool water.
Bring to boil, then remove from heat, cover and let stand for 12 minutes. After 12 minutes place eggs in ice water bath until cool.
Once cool, peel eggs, cut in half and remove yolks.
Mash yolks and add remaining ingredients. (Suggest starting with less pickle juice and salt then add more to taste.].
Place mixture in quart bag, snip end and pipe mixture into egg halves. Sprinkle with paprika if using.
Refrigerate and chill for at least two hours.
Notes: I sometimes boil an extra egg or two to have more yolks and in case any of the whites tear.
Big Game Grape Jelly Barbeque Ham Sandwiches
Category: main-dish
By PJ's kitchen

Delicious make-ahead-and-serve-the-next-day recipe for a party. No one will ever guess the secret ingredient...grape jelly.

Ingredients:
¾ cup distilled white vinegar
6 tablespoons grape jelly
1 ½ teaspoons paprika
1 ½ teaspoons dry mustard powder
6 tablespoons brown sugar
1 ½ (12 ounce) bottles bottled sweet chili sauce (such as Heinz® Premium Chili Sauce)
6 tablespoons water
3 pounds chipped chopped ham
12  sandwich buns, split

Directions:
Stir together the vinegar, grape jelly, paprika, mustard powder, brown sugar, bottled sweet chili sauce, and water in a 2-quart saucepan over medium heat. Bring to a boil, turn heat to low, and simmer for 5 minutes. Mix in the chipped ham and stir to combine with sauce. Refrigerate overnight. The next day, bring the sauce and ham slowly to a simmer over low heat and cook 1 hour, stirring occasionally. Spoon the ham onto sandwich buns to serve.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 9 hrs 25 mins
Yields: 12 sandwiches

Calories: 687.2
Fat: 25.3 g
Saturated fat: 7.7 g
Carbohydrates: 86.3 g
Sugars: 18 g
Dietary fiber: 3.8 g
Protein: 27.9 g
Cholesterol: 50.6 mg
Sodium: 2168.7 mg
Fruit  Cocktail Salad


Ingredients:
Miracle Whip, miniature marshmallow

Directions:
Drain fruit and add to mixture of whipped topping and miracle whip., Add marshmallows., NOTE:  1 pk Dream Whip can be substituted for whipped topping.
Lemony Light Cooler


Ingredients:
dry white wine, sugar, ReaLemon juice

Directions:
Combine first 3 ingredients in pitcher, stir until sugar dissolves., Just before serving add club soda and fruit., Serve over ice.
Baked Italian Chicken


Ingredients:
butter, parmesan cheese, parsley, garlic, basil, oregano, salt, pepper

Directions:
Rinse chicken pieces; pat dry.
Place butter in shallow dish.
Mix remaining ingredients in shallow dish.
Dip pieces in butter, then in breadcrumb mixture.
Place on baking sheet.
Bake at 350* for 1 hour.
Lemon Cake
Category: desserts
By LaDonna Reed

This is a wonderful easy recipe that is truly delicious. Lemon sheet cake with a cool lemony cream topping. Everyone who has tried it absolutely loves it.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 ¾ cups water
3  egg whites
¾ cup nonfat milk
½ teaspoon lemon extract
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 (8 ounce) container frozen light whipped topping, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray. In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.

Prep time: 15 mins
Cook time: 28 mins
Total time: 43 mins
Yields: 1 - 10x15 inch pan

Calories: 158.8
Fat: 3.1 g
Saturated fat: 0.5 g
Carbohydrates: 30 g
Sugars: 12.9 g
Dietary fiber: 0.3 g
Protein: 2 g
Cholesterol: 0.7 mg
Sodium: 310.4 mg
Salt Dough
Category: everyday-cooking
By IRISHEYE101

This recipe is much like Play-Doh®, but can be baked to a permanent finish.

Ingredients:
2 cups all-purpose flour
1 cup salt
1 cup cold water

Directions:
Mix flour and salt together in a bowl. Slowly mix water, a few tablespoons at a time, into flour mixture until dough is smooth and easy to handle. Knead dough for 10 minutes and let rest for 20 minutes. Preheat oven to 250 degrees F (120 degrees C). Form dough into desired shapes and arrange on a baking sheet. Bake in the preheated oven until dry and hard, about 2 hours. Allow to cool completely.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 3 hrs 10 mins
Yields: 4 cups

Calories: 227.5
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 47.7 g
Sugars: 0.2 g
Dietary fiber: 1.7 g
Protein: 6.5 g
Cholesterol: 0 mg
Sodium: 23354.7 mg
Yummy Relish


Ingredients:
tomatoes, green bell pepper, cucumbers, onions, sugar, white vinegar, salt, black pepper

Directions:
Cut all veggies into large bite sized pieces and place into a large serving bowl. Make sure to cut the tomatoes over the bowl you will be using to catch the juice!
In a separate bowl, (I just use a 1 cup measuring glass cup], mix the sugar, vinegar, oil, salt and pepper well. Pour it over the veggies and give it a stir.
Place into the refrigerator, covered, for at least an hour, longer is better for it to marinate and get into the veggies.
Stir frequently.
Enjoy!
Thai Pineapple Fried Rice - Pad Kao Saparod


Ingredients:
onion, garlic, carrot, green beans, fresh pineapple chunks, cooked rice, ketchup, salt, cucumber, green onions, fresh cilantro

Directions:
In a wok, heat oil over medium heat and stir-fry onion and garlic until golden brown.
Add the carrots and green beans and stir-fry 2 minutes.
Add pineapple, rice, ketchup, and salt, mixing well and stir-frying for 3 minutes.
Garnish with green onion and cilantro before serving.
Serve with soy sauce, if desired.
Perfect Greek Orzo Salad


Ingredients:
orzo pasta, cucumber, feta cheese, black olives, grape tomatoes, red onion, parsley, olive oil, red wine vinegar, oregano, salt, black pepper

Directions:
In large bowl, combine cucumber, feta, black olives, tomatoes & parsley.
Bring large pot of salted water to a boil. Cook orzo as directed on box. Drain and rinse with water to cool. Return pasta to pot (pot should be cooled down].  Mix cucumber mixture into orzo.
Whisk together dressing ingredients and pour over salad. Mix well to combine. Refrigerate for 20 minutes before serving.
Vegan Bell Pepper Steak (Aka Pepper Fake)


Ingredients:
seitan, green bell peppers, onion

Directions:
To get the most flavor out of this dish, I always make the seitan the day before.  Cook the seitan bits in a large pan over medium heat with the vegetable oil until it starts to brown.
Remove from heat and pour into a large bowl.  Pour the 5 cups of gravy over the seitan and add more tamari to taste.
Mix well, cover, and store in the refrigerator overnight.
The next day, chop the vegetables and sautee in a wok or large pan over medium heat with the sesame oil.  When the vegetables start to brown, add the bowl of gravy and seitan.
Simmer the vegetables, seitan and gravy for 10-15 minutes, or until the seitan is heated through and the veggies have softened.
While all of this is cooking, make the rice.
Scoop rice onto a plate, spoon the Pepper Fake over and enjoy!
Pulled Pork Nachos with Sriracha Slaw
Category: appetizers-and-snacks
By Soup Loving Nicole

Step up your nacho game this game day by turning leftover pulled pork into a sheet-full of goodness no one will be able to resist. Garnish with pickled jalapeno slices, if desired.

Ingredients:
¾ cup water
¼ cup apple cider vinegar
2 tablespoons sriracha sauce
2 teaspoons white sugar
1 teaspoon oregano
1 teaspoon salt
1 (14 ounce) package classic coleslaw mix (such as Dole®)
½ small red onion, thinly sliced
1 (12 ounce) bag tortilla chips
3 cups cooked pulled pork
2 cups shredded Cheddar cheese

Directions:
Combine water, vinegar, sriracha, sugar, oregano, and salt in a saucepan and bring to a boil. Turn off heat, stir, and let cool for 10 minutes. Combine coleslaw and onion in a large bowl. Pour sriracha mixture on top, stir, and set aside while you prepare nachos. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting, if available. Spread tortilla chips on a baking sheet and scatter pulled pork on top. Top with shredded Cheddar cheese. Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with sriracha slaw.

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

Calories: 426.2
Fat: 20.5 g
Saturated fat: 7.4 g
Carbohydrates: 35.1 g
Sugars: 1.5 g
Dietary fiber: 2.6 g
Protein: 24.8 g
Cholesterol: 76.9 mg
Sodium: 1183.2 mg
Cold Spinach and Artichoke Dip


Ingredients:
water-packed artichoke hearts, reduced-fat cream cheese, parmesan cheese, fresh lemon juice, garlic clove, cayenne pepper, scallions, frozen chopped spinach

Directions:
Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.] Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.
Dum Aloo (Fried Potatoes in Spicy Sauce )


Ingredients:
baby potatoes, cumin seed, cinnamon stick, green cardamoms, onion, tomatoes, turmeric powder, chili powder, coriander powder, fennel seed, garam masala, salt, water, sugar, cilantro

Directions:
Peel the potatoes and pierce them all over with a fork.
Heat the oil in a pan for frying and deep fry the potatoes till they get a red- brown tinge.
In a separate pan, heat the 2tbsp oil on medium heat.Add cumin seeds, cardamoms and the cinnamon stick to the hot oil (the seeds should crackle].
Add onions and saute them till they become translucent.
Add the ginger garlic paste and saute them till they loose the raw smell.
Add the tomatoes and cook then covered for 5 minutes.
Add the turmeric powder, chillli powder, corriander powder, fennel seeds and garam masala, Saute the spices till the oil starts oozing out.
Add the yogurt and keep stirring the yogurt until it comes to a boil.
Now add salt and stir.
Add about 2 cups of water and bring to a rolling boil.
Add the potatoes and cook for 15 minutes on medium heat, covered.
Add sugar and cook for 5 more minutes.
Garnish with chopped cilantro.
Prune and Proscuitto Rolls


Ingredients:
prosciutto, prunes

Directions:
Cut each proscuitto slice in half across the width and then in half again down its length.
Wrap a strip of prosuitto around each prune.
Secure with a toothpick.
Serve as an hors d'oeuvre.
Turkey Drumsticks in the Crock Pot


Ingredients:
"water"

Directions:
Place turkey legs in Crock pot. Sprinkle with onion soup mix. Add 1/4 cup water., Cook on low 9-10 hours until done., Juice can be thickened with flour or cornstarch for gravy.