xiaoxl/recipe_data huggingface dataset:
Creole Fried Rice


Ingredients:
long-grain rice, chicken broth, boneless skinless chicken thighs, andouille sausages, smoked sausage, onion, green bell pepper, garlic cloves, okra, plum tomatoes, green onions

Directions:
Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.
Cut chicken thighs into 1-inch pieces, and toss with 1 teaspoons Creole seasoning.
Cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 teaspoons Creole seasoning. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.
Woman's Caprice


Ingredients:
halloumi cheese, kale, fresh ground black pepper, sesame seeds, avocado, olive oil

Directions:
Heat 12” skillet over medium-height heat.
Add 1 tablespoons olive oil.
Place on preheated skillet 4 slices halloumi cheese.
Cook for 2-3 minutes on each side or until color turns brown.
Transfer halloumi cheese to a plate.
Add to the same skillet 1 pack of baby kale and 2 tablespoons balsamic vinegar.
Reduce heat, cover skillet and simmer on low-medium for about 2 minutes stirring occasionally with rubber spatula.
Add 2 tablespoons sesame seed.
Continues to simmer for another 2-3 minutes, stirring occasionally with rubber spatula.
Transfer simmered kale to two serving plates (divide equally], top with 2 slices halloumi cheese and avocado wedges.
Add freshly ground black pepper to your taste.
Muenster & Cheddar Cheese Pie


Ingredients:
eggs, milk, flour, pepper, ham, muenster cheese, cheddar cheese, onion, mushrooms, black olives

Directions:
Preheat oven to 400°F.
Grease a 9-inch pie pan or cake pan.
In medium bowl, combine eggs, milk, flour, and pepper; beat until smooth.
Add all but final ingredient; stir.
Pour into greased pan.
Top with olives or mushrooms if desired.
Bake for 30-35 minutes (until golden brown and slightly puffy].
Eggnog Fruit Bread
Category: bread
By T. Little

I've made this yummy recipe every Christmas in my adult life.

Ingredients:
¼ cup butter, melted
¾ cup white sugar
2  eggs, beaten
2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
½ cup chopped pecans
½ cup raisins
½ cup chopped red and green candied cherries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan. Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 280.8
Fat: 10.1 g
Saturated fat: 4 g
Carbohydrates: 44 g
Sugars: 22.2 g
Dietary fiber: 1.4 g
Protein: 5 g
Cholesterol: 53.7 mg
Sodium: 331 mg
Meatball Vegetable and  Barley Soup


Ingredients:
lean ground beef, breakfast sausage, parmesan cheese, Worcestershire sauce, hoisin sauce, ground black pepper, red wine, beef broth, barley, onion, garlic cloves, dried oregano, dry basil, potatoes, carrots, celery, peas, green beans, diced tomatoes, frozen corn, hoisin sauce

Directions:
Throughly mix together all of the meatball ingredients with your hands; shape into bite size meatballs.
Brown meatballs 1/2 at a time in a little cooking oil in a large frying pan (browning gives them more flavor then just tossing them into the soup]; remove to a large stock pot.
Add the diced onion and wine (you can use broth or water instead of wine if desired] to the frying pan that you used to browned the meatballs.
De-glaze (gently loosen and stir up the browned bits on the bottom of the pan by stirring with a whisk or spatula] the pan using the onions and wine until onions are caramelized and browned; add to the meatballs in your soup pot.
Add beef broth, garlic, oregano, basil and barley to the soup pot; simmer 20 minutes.
Add fresh vegetables to the soup; simmer for 15 minutes.
Add canned vegetables and corn to the soup; bring to a boil and stir in hoisin sauce.
Spiced Chai Tea Smoothie


Ingredients:
nonfat milk, chai tea teabags, silken tofu, sugar substitute, vanilla extract, ground cinnamon

Directions:
Pour milk into glass measuring cup; warm in microwave for 1 minute.
Add tea bag; let steep 10 minutes.
Remove tea bag and refrigerate for 5 minutes.
In blender or food processor, combine milk mixture and tofu.
Add sugar substitute, both extracts, and ice.
Process until ice is crushed and mixture is frothy.
Sprinkle with cinnamon and serve immediately.
1-Minute Breakfast Sandwich


Ingredients:
egg, milk, salt, pepper, English muffin, cheese, bacon, tomatoes, basil, avocado, red pepper flakes

Directions:
Whisk together egg, milk, a pinch of salt, and a few grinds of pepper.
Spray a 4-oz. ramekin with cooking spray. Pour egg mixture into ramekin, microwave on high until done; about 1 minute 30 seconds.
Split one English muffin and toast both sides. Add cooked egg to one side of the English muffin and top with a slice of cheese.
Top with other desired ingredients. Top with other half of English muffin. Serve.
Shredded Pork Tacos


Ingredients:
ground coriander, ground cumin, dried oregano, salt, black pepper, onions, garlic, flour tortillas, salsa, lettuce, monterey jack cheese, pitted black olives, avocados

Directions:
Season and rub meat with salt, pepper, coriander, cumin, and oregano.
Place roast in a large saucepan and add water about halfway up the meat.
Add onions, peppers, and garlic to pan and bring to a boil.
Reduce heat, cover and simmer for 2 1/2- 3 hours or until very tender.
Carefully remove meat from liquid and place on a cutting board with adequate drainage.
Allow to cool until you can handle it, then shred the meat with 2 forks.
Set the meat aside and keep warm.
Warm crispy taco shells for 5 minutes at 350F (if using] or warm flour tortillas briefly in a hot skillet until pliable.
Build tacos on warmed shells or tortillas with some meat, lettuce, cheese, olives, sliced avocado, and a little salsa.
Serve at once.
Baked Chicken and Sausage Gumbo
Category: soups-stews-and-chili
By Chef John

Gumbo doesn't have to be hard! Instead of slowly cooking and stirring a roux for what seems like forever, try this alternative baked method. It's not a shortcut per se, but cooking it in the oven will save you from having to stand over the stove for hours. Serve hot with a spoonful of white rice.

Ingredients:
1 cup all-purpose flour
¼ cup vegetable oil
¼ cup melted butter
6  bone-in, skin-on chicken thighs
1 pound smoked pork sausage, cut into 2-inch pieces
kosher salt to taste
1 large onion, diced
1 cup diced celery
1 cup diced green bell pepper
6 cups chicken broth
2 teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1  bay leaf
¼ teaspoon cayenne pepper, or to taste
1 cup diced tomatoes
1 cup frozen sliced okra, thawed
4  green onions, chopped

Directions:
Preheat oven to 400 degrees F (200 degrees C). Stir flour, oil, and butter together to form a paste. Transfer "roux" to the center of a large roasting pan and spread out into a rough rectangle about 1/2-inch thick, leaving enough room around the outside to place the chicken and sausage. Lay chicken thighs, skin-side down, and sausage pieces around the roux. Season chicken generously with salt. Bake in the preheated oven for 40 minutes. Remove from oven and scatter onion, celery, and bell pepper evenly over the chicken, sausage, and roux. Briefly stir the roux in the center, then spread it back out. Continue baking for 20 minutes. Remove pan from oven; remove chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan, spread back out into an even layer, and bake for another 20 minutes, or until roux is as browned as you like. Mix chicken broth, salt, pepper, thyme, bay leaf, and cayenne in a large bowl or pitcher. Refrigerate cooking liquid until needed. Pour the cold cooking liquid mixture into the gumbo and whisk until well combined. Stir in tomatoes and okra. Add the sausage and chicken back in, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more. Taste and adjust seasonings as desired. Garnish with green onions.

Prep time: 35 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 25 mins
Yields: 6 chicken thighs

Calories: 758.3
Fat: 53.6 g
Saturated fat: 18.2 g
Carbohydrates: 26.2 g
Sugars: 6.4 g
Dietary fiber: 2.8 g
Protein: 40.8 g
Cholesterol: 148.8 mg
Sodium: 3145.9 mg
Tyler Florence's Pulled Pork


Ingredients:
boneless pork shoulder, kosher salt, fresh ground black pepper, light brown sugar, paprika, fresh thyme, garlic cloves, red wine vinegar, cayenne, extra virgin olive oil

Directions:
Into a food processor, put the kosher salt, black pepper, brown sugar, paprika, thyme leaves, garlic, vinegar and cayenne.  Pulse until well combined.
Slowly add in the olive oil until the mixture forms a nice paste.  Rub all over pork.  Get into all of the nooks and crannies.  This will help to form a crust on the outside when cooked.
Cover pork with plastic wrap or put in a zip loc freezer bag and refrigerate for at least 3  hours or up to overnight.
When ready to cook, let the meat sit out a room temperature for 30 minutes.Preheat the oven to 325 degrees.  Line the roasting pan with foil.  Spray the roasting rack with non-stick cooking spray.
Roast the pork for approximately 4 - 5 hours, uncovered until the outside is crispy brown and the sugar has carmelized to form the crust.  Let the meat rest on a cutting board for 10 minutes before pulling apart.
Mom's Fluffy Pancakes


Ingredients:
flour, sugar, baking powder, salt, milk, butter

Directions:
Measure flour into mixing bowl., Add sugar, baking powder and salt., Stir well to blend., Combine beaten egg yolks, milk and butter in separate bowl., Add to blended dry ingredients., Beat with whisk until smooth., Fold in egg whites., Preheat no-stick pan to 350-375°F., Drop by 1/4 cupfuls., Cook until puffy and bubbly., Turn before bubbles break and cook other side., Serve with butter and real maple syrup.
Georgia Peach Homemade Ice Cream
Category: desserts
By Anonymous

This is the best peach ice cream you'll ever eat!!!

Ingredients:
2 ½ pounds fresh peaches - peeled, pitted and chopped
½ cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed

Directions:
Puree peaches with the sugar and half-and-half in batches in a blender or food processor. In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups. Follow the manufacturer's instructions to freeze the ice cream.

Prep time: 15 mins
Total time: 1 hr
Yields: 1 gallon

Calories: 106.2
Fat: 4.5 g
Saturated fat: 2.7 g
Carbohydrates: 14.1 g
Sugars: 13.3 g
Protein: 2.8 g
Cholesterol: 15.6 mg
Sodium: 42.4 mg
Roasted Winter Root Vegetables With Apple Cider


Ingredients:
apple cider, white wine, butter, turnips, parsnips, carrots

Directions:
Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes.
Whisk in the butter until smooth.
Preheat oven to 425°F.
Peel all the vegetables and cut in to 1/2 inch pieces.
Use the largest roast pan you own (or use two roasting pans and divide the vegetables]. Pour the prepared apple cider/wine mixture over the vegetables. Stir to coat.
Sprinkle with salt and pepper.
Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.
Honey Glazed Chicken Stir Fry


Ingredients:
boneless chicken breasts, honey, vinegar, soy sauce, cornflour, rice

Directions:
Cut chicken into cubes, set aside.
In a small bowl combine honey, vinegar, juice, soy sauce and cornflour, set aside.
Put oil in wok or large skillet.
Preheat over medium heat.
Stir vegetables until crisp-tender.
Remove vegetables from wok.
Add chicken to hot wok, (more oil if necessary].
Stir fry for 3- 4 minutes or until cooked.
Push chicken to side of wok, add sauce.
Cook and stir until thick and bubbly.
Return cooked vegetables to wok and stir all ingredients together to coat.
Cook and stir another minute or until heated through.
Serve over rice.
Lemon Butter Chicken


Ingredients:
boneless skinless chicken breast halves, Dijon mustard, butter, lemon rind, salt, black pepper, fettuccine

Directions:
Preheat oven to 375°F.
Brush Dijon mustard liberally on both sides of chicken and coat in bread crumbs.
Place in 13 X 9 baking dish.
In small sauce pan, melt butter over low heat and stir in lemon juice, finely grated lemon rind, salt and pepper.
Pour over chicken breasts in pan.
Bake uncovered for 45 minutes, basting with pan drippings every 15 minutes.
Fifteen minutes before chicken is done, cook pasta according to package directions.
Drain and keep warm.
When chicken is done, transfer breasts to platter and scrape the lemon butter sauce and crunchy browned butter bits from the pan and toss with the cooked, drained pasta.
Serve.
Baked Chicken Schnitzel
Category: meat-and-poultry
By Chef V

Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice.

Ingredients:
1 tablespoon olive oil, or as desired
6  chicken breasts, cut in half lengthwise (butterflied)
salt and ground black pepper to taste
¾ cup all-purpose flour
1 tablespoon paprika
2  eggs, beaten
2 cups seasoned bread crumbs
1  large lemon, zested

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven. Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper. Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken. Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken. Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 382.7
Fat: 9.1 g
Saturated fat: 2.2 g
Carbohydrates: 40.2 g
Sugars: 2.6 g
Dietary fiber: 2.9 g
Protein: 33.1 g
Cholesterol: 127 mg
Sodium: 809.8 mg
Beef Kofte Stuffed With Potato


Ingredients:
milk, eggs, ground beef, onion, garlic cloves, sea salt, ground black pepper, red paprika, red paprika, potato, olive oil, onion, flour, milk, sour cream, tomato paste, salt, ground black pepper

Directions:
Whisk milk and eggs until smooth, add bread crumbs and soak them for 5 - 10 minutes.
Using your hands, mix the meat in a bowl with the grated onion and garlic, salt, pepper, sweet and hot red paprika and soaked bread crumbs until evenly combined. If necessary add some more bread crumbs.
Form the mixture into 4 - 5 patties, slightly flatten each one. Place a quarter of the potato in the middle of each patty, wrap it with the meat.
Cook patties in hot oil for 2 - 3 minutes on each side until golden brown.
Transfer patties into the ovenproof baking dish and set aside.
For the sauce, sauté onion in olive oil; add flour, stir and reduce the flame.
Whisk and combine milk, sour cream, tomato paste, salt and pepper until smooth. Always stirring, gradually add the mixture to the pan and continue to whisk until the sauce is smooth and creamy, but not very thick. If the sauce is too thick, add a little more milk (the sauce will thicken during baking in the oven].
Cover kofte with the sauce and bake in the oven for 30 – 40 minutes at 200°C or until the potato is done (trick with a toothpick].
Serve with braised sauerkraut or a simple green salad.
Super Fabric Softener Tip


Ingredients:
white vinegar, water

Directions:
Put all above ingredients in an empty fabric softener bottle., Shake well before use., Use it just as you would the full strength softener.
Japanese Country-Style Eggplant (Nasu No Inaka-Ni)


Ingredients:
Japanese eggplants, bonito flakes, soy sauce, mirin, water

Directions:
Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1" cubes, but do no peel.].
Put all ingredients in a sturdy pot and stir to coat.
Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender].
Serve hot or cold.
Julia Child's Traditional Gravlax


Ingredients:
salmon fillets, kosher salt, brown sugar, cognac, dill sprigs

Directions:
Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail (which can be reserved for something else].
Make sure all the pinbones are removed--run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier.
Cut the fillet in half crosswise so that you have two pieces of the same length and roughly the same width.
Mix the salt and sugar together.
Sprinkle half the mixture over each fillet and rub it in with your fingers.
Place one fillet in a glass (or other non-reactive] baking dish big enough to hold it.
Drizzle about two tablespoons of cognac over each half, rubbing it in with your fingers.
Spread the dill over the salmon half in the baking dish.
Lay the other half fillet on top (skin side up].
Align the two halves.
Cover closely with a sheet of plastic wrap.
Place a board or pan on top of the fillets.
Make sure it is resting on the fish and not on the sides of the baking dish.
Weight the top with something heavy (a large can of tomatoes for example].
Place in refrigerator.
After one day of curing, remove weights and board and turn fillets over(so the top fillet is now on the bottom] and baste with the liquid that has accumulated in the dish.
Replace weights and board and return to frig.
On the second day, turn and baste again and slice off a tiny piece to taste.
If it doesn't taste like it's getting there, add a little more salt and/or cognac on the fish.
Return to the fridge.
Cure for a third day, turn and baste again.
On the fourth day, you can serve the gravlax.
To serve, clean the dill away and wipe the fish dry with paper towels.
Use a long thin-bladed slicing knife (sharpened] and start slicing a few inches from the narrow end of the fillet.
Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish.
Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.
Lew's Famous Lobster Pot Pie
Category: seafood
By AUSTINNETWORK

What's better than chicken pot pie? Lobster Pot Pie!! Wonderful and comforting pot pie that all your family and friends will ask for again and again.

Ingredients:
1 (3 ounce) package dry crab boil (such as Zatarain's® Crab & Shrimp Boil)
5 small lobster tails
1 (15 ounce) package double crust ready-to-use pie crust (such as Pillsbury®)
5 tablespoons butter
½ cup diced onion
½ cup diced celery
⅓ cup all-purpose flour
1 ½ cups chicken broth
¾ cup milk
1 teaspoon seafood seasoning, such as Old Bay™
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 ½ cups frozen mixed vegetables, thawed
½ cup diced potato

Directions:
Preheat oven to 425 degrees F (220 degrees C). Bring water and crab boil bag to a boil in a large saucepan. Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes. Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl. Place a pie crust into the bottom of a 9-inch pie pan and set aside. Heat butter in a skillet over medium heat. Cook and stir onion and celery in butter until tender, 5 to 8 minutes. Stir flour into onion and celery mixture until vegetables are coated with flour. Combine chicken broth and milk in a bowl. Slowly stir broth and milk into onion, celery, and flour mixture until thickened. Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce. Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes. Pour lobster filling into the prepared pie crust. Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together. Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking. Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes. Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 9-inch pot pie

Calories: 587.3
Fat: 33.1 g
Saturated fat: 12.1 g
Carbohydrates: 46.7 g
Sugars: 2.7 g
Dietary fiber: 5 g
Protein: 25.8 g
Cholesterol: 119.1 mg
Sodium: 1058 mg
Pizza Pasta
Category: main-dish
By ATHIELEN

Very easy to make, and kids will love it!

Ingredients:
8 ounces rotini pasta
1 pound lean ground beef
1 small onion, diced
1 (28 ounce) jar spaghetti sauce
4 ounces sliced pepperoni sausage
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a medium skillet over medium-high heat, cook beef with onion until beef is brown.  Drain.  Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish.  Top with mozzarella. Bake in preheated oven for 30 minutes, until cheese is melted and golden.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 512.9
Fat: 28.4 g
Saturated fat: 11.7 g
Carbohydrates: 31.5 g
Sugars: 12.5 g
Dietary fiber: 4.1 g
Protein: 31.2 g
Cholesterol: 92.1 mg
Sodium: 1123.8 mg
Grilled Shrimp With Mango Salsa


Ingredients:
dark brown sugar, fresh lime juice, hot red chili pepper, scallion, fresh cilantro, of fresh mint, mangoes, shrimp, ground cumin, kosher salt, lime wedge

Directions:
Dissolve the brown sugar in the lime juice.
Stir in red chili, scallion, cilantro, and mint.
Add mangoes and gently toss mixture.  Set aside.
Whisk oil, jalapeno, cumin, & salt together in medium-sized bowl.
Add shrimp and toss to coat.  If using skewers, thread shrimp (through head and mid section of each shrimp forming a stiff, secure C on the skewer] on pre-soaked skewers (wooden skewers must be soaked in water before being grilled with to prevent them from burning or catching on fire].
Grill shrimp, turning occasionally, until just cooked through, about 4 minutes.  There will be some light charring as well from the marinade.
For no fuss serving, just toss the shrimp into the mango salsa and dish out!
It's great while shrimp is warm & mango salsa is room temp or served later cold.  Simple and amazing!
Chili Lime Grilled Chicken


Ingredients:
chicken breasts, olive oil, garlic cloves, chili powder, lime juice

Directions:
Combine marinade ingredients., Trim chicken and toss to coat in marinade. Let stand at least 20 minutes., Place on preheated, greased grill., Cook, turning occasionally, until no longer pink but still tender.