xiaoxl/recipe_data huggingface dataset:
Pumpkin Swirl Cheesecake
Category: trusted-brands-recipes-and-tips
By Philadelphia

Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.

Ingredients:
25  NABISCO Ginger Snaps, finely crushed
½ cup finely chopped PLANTERS Pecans
¼ cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4  eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash of ground cloves

Directions:
Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect. Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

Prep time: 20 mins
Cook time: 55 mins
Total time: 5 hrs 15 mins
Yields: 16 servings, one slice each
Easy No-Cook Noodle Dairy Kugel


Ingredients:
raisins, eggs, sour cream, butter, sugar, cinnamon, salt, full-fat milk

Directions:
Butter a 13 x 9-inch baking pan.
Spread the UNCOOKED egg noodles and raisins or dried fruit into the pan.
In a bowl in whisk the eggs with sour cream until very smooth, then whisk in melted butter, sugar, cinnamon and salt; whisk vigorously until well combined and no sugar granules remain (mix in order stated starting with eggs and sour cream].
Whisk in the milk until combined (at this point you may add in more sugar if desired].
Pour the mixture over the dry noodles and mix very lightly (your pan will be very full].
Allow to sit out for 5-7 minutes.
Set oven to 350 degrees F.
Bake for about 50-60 minutes or until the kugel is just set in the middle.
Serve warm, cold or at room temperature.
Rhubarb Cream Pie


Ingredients:
sugar, flour, nutmeg, cinnamon, eggs, rhubarb, margarine

Directions:
To beaten eggs add flour, sugar, and spices., Mix, add rhubarb, and pour into pie crust., Dot with margarine and bake at 350F for 1 hour., Serve with whipping cream or vanilla ice cream -- or both!
Revithopilafo (Chickpea Pilaf)


Ingredients:
chickpeas, onion, long-grain rice, water, saffron, olive oil, tomato puree

Directions:
Cook onion in olive oil until translucent., Add rice and stir to coat with oil., Cook rice in oil for 2 minutes., Meanwhile, heat water and add saffron., Add water to rice along with the tomato puree and chickpeas., Season to taste., Cook, at a slow simmer, for 20-25 minutes, until the rice is cooked., Remove from heat and gently stir in lemon juice.
Cinnamon Sugar Coffee Cake Cookies


Ingredients:
sugar, butter, milk, vanilla extract, egg, white flour, whole wheat flour, baking powder, baking soda, salt, cinnamon

Directions:
Place sugar and butter in a bowl; beat with mixer until well blended. Add oil, vanilla, and egg; beat until blended.
Add white and wheat flour, baking powder, baking soda, salt, milk, and cinnamon to mixture; stir until completely combinded. Chill in refrigerator for 45 minutes (or freezer for 15, just enough to cool].
Preheat oven to 375.
Combine 1/4 cup sugar (or 1/8 cup Splenda] and 1 teaspoon cinnamon in a small bowl or plate. Shape dough into 1 inch balls, makes about 1 dozen. Roll balls in cinnamon sugar mixture. Place 2 inches apart on ungreased baking sheet, slightly flattened balls. Bake at 375 for 12 minutes, allow to cool.
Zesty Slow Cooked BBQ Chicken


Ingredients:
boneless skinless chicken breasts, cilantro, garlic clove, barbecue sauce, Worcestershire sauce, brown sugar, mustard

Directions:
Use 2 forks to shred the chicken.
Place chicken in the crock pot.
In a bowl, mix until evenly combined - BBQ Sauce, Minced Garlic, Cilantro, Austrian Beer Mustard, Brown Sugar, Worcestershire Sauce, and Zesty Italian Dressing.
Pour into crock pot making sure to cover chicken.
Cover and cook 3-4 hours on HIGH or 6-8 hours on LOW.
Red BBQ Slaw
Category: salad
By Robin Lee Starnes

Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, we always had barbecue slaw or red slaw served with our pulled pork. The spicy, crunchy texture of the marinated cabbage takes BBQ to the next level. Serve with pork or chicken.

Ingredients:
4 cups finely shredded cabbage
⅓ cup apple cider vinegar
⅓ cup ketchup
2 tablespoons white sugar
2 teaspoons crushed red pepper flakes, or to taste
2 dashes hot pepper sauce, or to taste

Directions:
Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 34.1
Fat: 0.1 g
Carbohydrates: 8 g
Sugars: 6.6 g
Dietary fiber: 1 g
Protein: 0.7 g
Sodium: 124.9 mg
Lasagna Mexicana


Ingredients:
lean ground beef, diced tomatoes, flour tortillas, cheese

Directions:
Preheat oven to 400°F Coat 9-inch-square baking dish with spray.
Preheat large, nonstick sauté pan on medium 2-3 minutes. Place meat in pan; brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes into meat. Remove meat mixture from pan.
Add vegetable blend to same pan; cook and stir 1-2 minutes or until hot. Stir in 1/2 cup salsa con queso; cook 1 minute or until thoroughly heated. Remove pan from heat and set aside.
Spread 1/2 cup enchilada sauce over bottom of dish; top with 1 tortilla, 1/4 cup cheese, then 1 1/2 cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with 1/4 cup cheese and 1 cup vegetables. Repeat layers.
Top with remaining tortilla, 3/4 cup enchilada sauce, 1/2 cup tomatoes, and 1 cup cheese. Cover dish with foil; bake 30 minutes.
Remove foil; bake 10 more minutes or until bubbly. Let stand 10 minutes to cool. Top with guacamole. Serve.
Nutritional Information: CALORIES (per 1/9 recipe] 400kcal; FAT 19g; CHOL 55mg; SODIUM 1040mg; CARB 36g; FIBER 5g; PROTEIN 22g; VIT A 15%; VIT C 15%; CALC 25%; IRON 15%.
Festive Sangria


Ingredients:
sugar, orange, limes, lemon, strawberries, raspberries

Directions:
Mix wine and sugar until dissolved.
Add sliced citrus fruit, cover and refrigerate at least 4 hours (overnight is ideal].
Before serving add fresh red fruit like sliced strawberries or raspberries.  Pour over ice and enjoy.
Secret Burger Sauce


Ingredients:
mayonnaise, ketchup, dill pickle, garlic powder, black pepper

Directions:
Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl.
Serve on burgers or sandwiches.
Chicken 65
Category: world-cuisine
By heavenzH2O

A very popular dish from India, this chicken 65 recipe delivers succulent pieces of red hot chicken that are sure to make the mouth water! Serve with white rice or naan bread.

Ingredients:
1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
1  egg, beaten
2 tablespoons cornstarch
1 ½ tablespoons minced garlic, divided
1 tablespoon minced ginger, divided
2 teaspoons salt
½ teaspoon ground black pepper
vegetable oil for frying
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2  serrano peppers, sliced into 1/4-inch pieces
2 tablespoons cumin powder
1 tablespoon chile powder, or less to taste
½ teaspoon ground black pepper
salt to taste
6  fresh curry leaves, or more to taste
1 ½ tablespoons red chile-garlic paste
1 tablespoon ginger paste
5 drops red food coloring, or more as needed
½ cup water
¾ cup chopped fresh cilantro

Directions:
Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated. Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside. Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly. Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 316.2
Fat: 17.3 g
Saturated fat: 3 g
Carbohydrates: 13.4 g
Sugars: 1.5 g
Dietary fiber: 1.4 g
Protein: 26.6 g
Cholesterol: 105.3 mg
Sodium: 1334.2 mg
Fresh Green Bean & Potato Casserole


Ingredients:
"fresh green beans"

Directions:
Place sliced potatoes and green beans in crockpot and add other ingredients.
Cover and cook on low 7-9 hours.
Note:  When jonesies made this she needed more liquid, so she added 1/2 can mushroom soup mixed with 1/4 cup water.  And her cook time was less.
Pork With Clams (Lombo De Porco Com Ameijoas)


Ingredients:
boneless pork loin, garlic cloves, dry white wine, bay leaf, salt, pepper, bacon fat, onion, clams, sea salt, garlic cloves, olive oil

Directions:
Blitz the peppers with the garlic and salt, pour the oil in slowly and continue blending till all is a smooth paste.
Put pork in a non metallic bowl.   Mix  the garlic into the red pepper paste and add the wine,and coriander stir well then pour over the pork.
Marinate overnight in the fridge.
Remove the pork from the sauce with a slotted spoon, set the sauce to one side.
Heat the bacon fat in a pot and fry the pork till browned all over, remove pork from the pot.
Cook the onion in the bacon fat till just soft, but, not browned.
Return the pork to the pot, add the reserved marinade, and, bring to a simmer. Cover with a lid and cook gently for 1 hour.
Add the clams, cover and cook for 10 minutes.
Remove any clams that do not open.
Serve with fries or fresh crusty bread.
Shelb's Christmas Gingerbread Cookies


Ingredients:
brown sugar, ginger, nutmeg, cinnamon, baking soda, margarine, milk, molasses, vanilla, lemon juice, flour

Directions:
Sift together flour, spices, and baking soda; set aside.
In another bowl combine melted margarine and brown sugar together until well combined. Add milk, molasses, vanilla and lemon juice. Add flour mixture. Mix well.
Let chill in fridge for about an hour.
Preheat oven to 350°F.
Take cookie dough out of fridge, roll and shape into various shapes(gingerbread men, xmas trees, hearts, what ever tickles your fancy!] and decorate with sprinkles or chocolate chips for eyes, mouth, and buttons if desired.(you can wait until afterwards to decorate with icing too!].
Tranfer cookie shapes to ungreased cookie sheet and bake for 8-10 minutes.
Eat right hot of the oven or transfer to wire racks to cool.
Broccoli Frascatelli


Ingredients:
semolina flour, head of broccoli, garlic cloves, olive oil, vegetable broth

Directions:
For the pasta – get a large pot of well salted water on high heat.
As you wait for the water to boil, make your frascatelli.
Dump the semolina into a baking dish, shaking to create one even layer. Have one cup of water ready and waiting at the side of the dish.
Dip all five of your fingertips into the water and, lifting water with them, spray the water over the top of the semolina flour. Do this repeatedly until most of the surface is covered in splotches of water. Wait 30 seconds for the water to absorb into the flour. Then, using a slotted spoon, spatula or, really, even your fingers, gently turn the flour onto itself, forming dumplings.
Put the dumplings into a colander or sieve and shake out the excess semolina over the baking dish. Gently transfer the finished dumplings onto a baking sheet.
Return to the baking dish and repeat the same process until you have used all of the semolina and/or water. You may have a little water left at the end, which is fine. The bits of semolina that remain in the bottom of the baking dish can be pressed together to form dumplings.
In a 12' sauté pan, gently heat the olive oil, minced garlic and red pepper flakes over low heat. Once the garlic is fragrant add the trimmed broccoli.
Season generously with salt and black pepper and whichever liquid you are using – wine or veggie stock or water – to the bottom of the pan. Bring to a boil, stir the broccoli and place a lid on the pan – steaming the broccoli for a few minutes.
Remove the lid and turn the heat off.
Once the water boils, cook the frascatelli. Use a wooden spoon to make a vortex or whirlpool in the water – this helps to prevent the frascatelli from sticking to each other and the bottom of the pot. Cook the frascatelli for no more than 1 minute.
Drain the water and add the frascatelli directly to the broccoli. Stir well.
Taste and adjust seasoning.
To serve: top with freshly grated Pecorino cheese and a drizzle of olive oil.
Gluten-Free Sausage Gravy
Category: side-dish
By LibbyEllen

We love biscuits and gravy, but I'm gluten-free now, so we used Bob's Red Mill® all-purpose gluten-free flour in the gravy and used his biscuit flour for the biscuits.

Ingredients:
1 pound bulk pork sausage
1 cup unsalted butter
10 tablespoons gluten-free all purpose baking flour
1 teaspoon salt
60 grinds black pepper, divided
6 cups milk, divided
1 pinch salt to taste

Directions:
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low. Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper. Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 16 servings

Calories: 246.9
Fat: 19.7 g
Saturated fat: 10.6 g
Carbohydrates: 10.8 g
Sugars: 4.5 g
Dietary fiber: 1.5 g
Protein: 7.9 g
Cholesterol: 54.1 mg
Sodium: 448.9 mg
Lasagne Verdi al Forno
Category: world-cuisine
By Arianna

A recipe from my home in Emilia-Romagna, Italy; this lasagna made with spinach pasta cannot be beat. It's excellent if you want to impress some guests, or even yourself. It may be a bit time consuming, but it's well worth the TLC you put into it.

Ingredients:
5 ounces spinach - rinsed, stemmed, and dried
2  eggs
⅝ cup semolina flour
1 teaspoon salt
1 ½ cups all-purpose flour
2 tablespoons butter
2 slices bacon, diced
1  carrot, diced
1 stalk celery, diced
1  onion, diced
3 ½ ounces lean ground pork
3 ½ ounces lean ground beef
3 ½ ounces minced ham
2 tablespoons tomato paste
1 teaspoon dried oregano
1 cup beef stock
salt and pepper to taste
3 ½ ounces chicken livers, trimmed and chopped
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups warm milk
1 pinch salt
1 pinch ground nutmeg
1 ⅔ cups grated Parmesan cheese
1 pint ricotta cheese
3 tablespoons butter

Directions:
For the pasta dough:  Steam the spinach in a steamer or over boiling water until bright green, 2 minutes.  Squeeze to remove excess moisture and process in a food processor to make a paste.  Combine spinach with eggs, semolina, and salt and process until smooth.  Stir in enough of the flour to make a smooth dough.  Knead briefly, cover and set aside. For the ragu:  In a large skillet, melt butter over medium-high heat. Saute bacon, carrot, celery and onion until onion is translucent.  Stir in ground pork, ground beef and minced ham, and cook until browned. Stir in tomato paste, oregano and beef stock. (Reserve the chicken livers for later.) Season with salt and pepper, reduce heat to low, cover and simmer 20 minutes. For the bechamel:  While the ragu is simmering, combine 2 tablespoons butter and 2 tablespoons flour in a medium saucepan over medium-low heat.  Whisk to make a roux.  Remove from heat, let rest one minute, then whisk in warm milk.  Return to heat, simmer 10 minutes, stirring constantly, until thickened.  Season with salt and nutmeg.  Remove from heat. To cook pasta:  Bring a large pot of lightly salted water to a boil.  On a floured surface, divide pasta dough into three portions.  Roll each portion out to a thin sheet.  Have ready an ice water bath. Cook each sheet 3 minutes in the boiling water; remove from the boiling water and dip in the ice water; drain and dry on a clean, dry cloth. To finish the ragu:  Stir the chicken livers into the simmering sauce.  Cook 1 minute, remove from heat and set aside. Preheat oven to 400 degrees F (200 degrees C).  Grease a 9x13 baking dish. To assemble lasagna:  Place one pasta sheet in bottom of prepared baking dish.  Spread one-third of the ragu, one-quarter of the bechamel, one-third of the ricotta, and one-quarter of the parmesan over the pasta.  Repeat layers twice.  Top with remaining bechamel and parmesan and dot with butter. Bake in preheated oven 30 minutes, until top is golden brown.

Prep time: 1 hr
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 1 9x13-inch dish

Calories: 551.8
Fat: 33 g
Saturated fat: 17.4 g
Carbohydrates: 31.4 g
Sugars: 5.5 g
Dietary fiber: 2 g
Protein: 31.8 g
Cholesterol: 186.6 mg
Sodium: 1044.4 mg
Bacon Carbonara


Ingredients:
bacon, heavy whipping cream, parmesan cheese, Worcestershire sauce

Directions:
Cook bacon until crispy over medium high heat, drain and set aside, reserving 2 tablespoons bacon grease.
Set the pasta to boil according to the package's directions.
Whisk cream, Parmesan, egg yolks, and worcestershire sauce in a medium sized bowl. Whisk in the warm bacon drippings that had previously been set aside. Whisk until blended and set aside.
Drain pasta and return to pot. Do not rinse! The heat from the pasta will cook the egg yolks in the cheese mixture. Carefully add cream mixture and toss until pasta is well coated. Add bacon, and pepper to taste. Serve.
Sweet Pastry Dough


Ingredients:
unbleached all-purpose flour, sugar, salt, butter, shortening, egg, vinegar, vanilla, cold water, water, flour

Directions:
Combine the flour, sugar and salt.
Cut in the butter a little, then add the shortening, work into a paste, to create a crumb, keeping the mixture light.
Whisk together the egg, vinegar, vanilla and water.
Work the mixture to a dough, use an electric mixer, fitted with a paddle attachment if desired, I work it with a spoon, until it isn't wet, then use my hands to moisten the crumbs, with the cohesive dough, at the bottom of the bowl.
Remove the dough, it should not be crumbly, shake it over the bowl, if there are any crumbs left, set the pastry aside, add a few drops of water to the remaining mix, gather together, and add to the whole.
Rub both sides of the dough in flour before putting into a zip top bag, to chill for at least an hour before using the rest of the flour, for rolling and baking the dough.
Marinated Roast Beef


Ingredients:
rump roast, soy sauce, lemon juice, Worcestershire sauce, prepared mustard, garlic, ground pepper

Directions:
Pierce roast at 1 inch intervals with a meat fork, and place in a large zip lock bag.
Combine vegetable oil and next 5 ingredients; pour over roast in zip lock bag.
Seal and chill for 24-48 hours, turning roast occasionally.
Bake at 325 degrees for 1 hour and 50 minutes or until a meat thermometer registers 145-160 degrees.
Let stand for 5 minutes before slicing thinly across the grain.
Roast beef will be rare.
Ginger Stir Fried Scallops


Ingredients:
scallops, cornstarch, soy sauce, dry sherry, ginger, garlic clove, cornstarch, water, soy sauce, sugar, green onion

Directions:
In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
Meanwhile combine the sauce ingredients and set aside.
Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
Add the green onion and stir fry for about 30 seconds.  Season lightly with salt.
Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
Stir in the sauce that was set aside.  Stir fry until the sauce thickens, about 1-2 minutes.
Season with pepper and serve.
Quick Sweet Pea Soup
Category: trusted-brands-recipes-and-tips
By Del Monte

Homemade pea soup is less than 30 minutes away, with canned sweet peas, bagged spinach and chicken broth as time savers.  Blending early in the preparation so the soup purees all at once in only one batch, keeps it simple too.

Ingredients:
2 tablespoons butter or vegetable oil
1 cup chopped onion
2 (15 ounce) cans Del Monte® Sweet Peas, drained
2 cups baby spinach
4 teaspoons fresh lemon juice
4 teaspoons fresh thyme
3 ½ cups chicken broth, divided
¼ cup heavy cream, sour cream, or plain Greek yogurt  (Optional)
1 tablespoon Garlic croutons

Directions:
Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently. Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally. Stir in cream, if desired. Heat over low heat about 1 minute.  DO NOT BOIL. Garnish with garlic croutons, if desired.

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

Calories: 241.9
Fat: 11.9 g
Saturated fat: 7.1 g
Carbohydrates: 28.7 g
Sugars: 13 g
Dietary fiber: 8 g
Protein: 7.3 g
Cholesterol: 40.1 mg
Sodium: 1571.3 mg
Grilled Chicken - Shish Taouk


Ingredients:
chicken, olive oil, tomato puree, garlic, aioli, lemons

Directions:
Cut the chicken into 2 cm pieces (I sliced the tenderloins in half length ways] and place in a bowl.  Add the olive oil, tomato puree, garlic, aioli, salt, pepper and lemon juice.  Mix well to coat the chicken and leave to marinate in the fridge for at least an hour or over night.
Thread the chicken onto the skewers and grill for about 10 minutes on the BBQ or under a preheated grill, turning from time to time until cooked.
The Best Meatloaf


Ingredients:
milk, egg, kosher salt, onion powder, dry mustard, ground black pepper

Directions:
Mix ingredients together in a large bowl, and press into loaf pan, or mold into a loaf shap on a cooking sheet pan with edges.
Bake at 350 degrees for about one hour, or (until a thermometer inserted into the meatloaf reads 165-170 degrees.].
George Washington's Mother's Ferry Farm Maple-Honey Sauce


Ingredients:
honey, pure maple syrup, cinnamon

Directions:
Heat  the honey and the maple syrup together slowly over hot water., Remove from heat and blend in 1 teaspoon cinnamon., Pour into a small pitcher or jug and serve warm over waffles or pancakes.
Grilled Marinated Lamb


Ingredients:
lamb steaks, mint, garlic cloves, oregano, extra virgin olive oil, water, salt, pepper

Directions:
Put the lamb, mint, coriander, garlic, oregano, salt, pepper, and olive oil into a big zip-lock bag.
Add water to the bag until the lamb steaks are completely covered.
Marinate 4-8 hours in the refrigerator.
Bring to room temperature.
Grill!
Eat! Probably good with cucumber sauce -- .