xiaoxl/recipe_data huggingface dataset:
Cricketbirds Clam Chowder


Ingredients:
onion, celery, potatoes, clams, butter, flour, half-and-half, salt, pepper

Directions:
Put onions, celery and potatoes in large saucepan and pour clam juice over top until barely covered.  This usually takes me 2 bottles.
Simmer, covered, over medium heat until barely tender.
Meanwhile, melt butter.
Add flour and blend, stirring contantly.
Add half and half slowly, cook and stir with wire whisk until smooth and thick.
Add undrained vegetables and clams, and heat through.
Beef, Chorizo, and Chile Flautas
Category: uncategorized
By Brian Genest

Seasoned beef, Anaheim chiles, and cheese rolled up in a crispy tortilla. Killer game day food. Traditionally pan-fried, which is very simple to do as well, but they just came out too perfect in the old air fryer.

Ingredients:
7 peppers Anaheim chile peppers
2 pounds ground chuck
⅓ pound bulk chorizo sausage
¼ cup canola oil, or as needed
2 ½ (12 fluid ounce) cans or bottles light beer
¾ cup salsa
2 tablespoons ground ancho chile powder
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon onion powder
1 tablespoon sea salt
1 teaspoon dried marjoram
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
24 (8 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet. Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside. Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible. Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease. Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat. Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas. Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Fry in the preheated air fryer for 6 minutes. Serve immediately.

Prep time: 20 mins
Cook time: 2 hrs 35 mins
Total time: 3 hrs 15 mins
Yields: 24 flautas

Calories: 685.1
Fat: 32.1 g
Saturated fat: 12.2 g
Carbohydrates: 63.1 g
Sugars: 2.4 g
Dietary fiber: 4.2 g
Protein: 30.3 g
Cholesterol: 77.9 mg
Sodium: 1512.3 mg
Baked Breaded Cauliflower
Category: fruits-and-vegetables
By Chef V

The perfect cheat for cheat day. Dip in your favourite dipping sauce. Add your favourite herbs and spices.

Ingredients:
2  eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups panko bread crumbs
1 head cauliflower, broken into florets

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk eggs, salt, and pepper together in a bowl. Place panko bread crumbs in another bowl. Dip each cauliflower floret in egg mixture to coat, then dip each floret into bread crumbs to coat; place on prepared baking sheet. Bake in the preheated oven until tender and lightly browned, turning once, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 209
Fat: 4.4 g
Saturated fat: 1.3 g
Carbohydrates: 45.4 g
Sugars: 3.6 g
Dietary fiber: 3.6 g
Protein: 11.7 g
Cholesterol: 93 mg
Sodium: 487.5 mg
Cheesy Artichoke Squares


Ingredients:
marinated artichokes, onion, garlic cloves, eggs, salt, white pepper, dried parsley, dried oregano, dried basil, dried thyme, dried rosemary, Tabasco sauce

Directions:
Preheat oven to 350°.
Drain juice from one jar of artichokes into frying pan.
Sauté onion and garlic in the artichoke juice, simmer and cool.
Chop artichokes and mix with the cooled onions and garlic.
Combine artichoke mixture, breadcrumbs, cheese, eggs, salt, pepper, parsley, oregano, basil, thyme, rosemary and Tabasco sauce together until well blended.
Pour the artichoke mixture into a greased  8x8-inch  or 9x9-inch pan.
Bake in a 350° oven for 40 minutes.
Let cool 5 minutes; cut and enjoy.
Warm and Wonderful Chicken Salad


Ingredients:
celery, onion, mayonnaise, lemon juice, salt, pepper

Directions:
**I microwaved the celery a couple of minutes to slightly soften or you can saute in a little butter, to soften; otherwise will be quite crunchy. Mix chicken, celery, onion, mayonnaise, almonds, lemon juice and one cup cheese in a bowl; season to taste with salt and pepper; transfer to  a greased 13 x 9 inch baking pan; spread out evenly.
Top with remaining cheese and chips.
Bake, uncovered, at 450 for 15-20 minutes, until hot and bubbly.
Devil's Salad


Ingredients:
extra virgin olive oil, soy sauce, gingerroot, frozen corn, chickpeas, carrot

Directions:
Soak hijiki seaweed in a bowl to make it soft and moist for 20 minutes and drain well.
Boil water in a small pan. Put hijiki, edamame, corn, chick bean, and carrot together into the boiling water and cook for 1 minute, and drain well.
Mix balsamic vinegar, extra virgin olive oil, soy sauce and root ginger in a bowl to make a dressing.
Pour the dressing into the vegetables and toss well.
Krung Gaeng Keo Wan - Thai Green Curry Paste


Ingredients:
caraway seed, black peppercorns, whole cloves, ground nutmeg, lemongrass, cilantro, garlic, shallots, lime rind, serrano chilies, shrimp paste, salt

Directions:
Place the whole, dries spices in a mortar and grind to a smooth powder.
Take your food processor, and put these spices plus other ground spices in, and add the rest of the ingredients and process til everything combines and forms a smooth, thoroughly combined paste.
Tres Leches (Milk Cake)
Category: world-cuisine
By Stephanie Watts

This cake is made with three layers: Cake, filling, and topping.  There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream).  This is an excellent cake for milk lovers!

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5  eggs
½ teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Yields: 1 -9x13 inch cake

Calories: 279.7
Fat: 13.7 g
Saturated fat: 8.2 g
Carbohydrates: 34.6 g
Sugars: 28.2 g
Dietary fiber: 0.2 g
Protein: 5.5 g
Cholesterol: 81.5 mg
Sodium: 86.8 mg
Beth's 100% Whole Wheat Sourdough Bread


Ingredients:
water, honey, whole wheat flour, salt, vital wheat gluten, whole wheat flour

Directions:
The afternoon before you want bread, feed your starter 1 cup distilled water and 1 cup flour (not included in recipe ingredients].
That evening, when it is all bubbly and active, combine the first 4 ingredients in a large bowl, cover loosely, and allow to get bubbly like a fed starter does but not at it's peak yet (about 5 hours]. This is essentially a sponge.
That evening, add remaining ingredients.
Knead until the gluten is developed and it passes the windowpane test (when a golf sized ball of it is worked and stretched thin, you can see light through it and it doesn't rip], about 6-8 min in a Kitchen Aid.
Divide into 2 loaves and shape, placing them into 8.5 x 4.5 greased bread pans (they will be smallish loaves]. It would probably make 1 very large loaf in a 9 x 5 pan.
Cover loosely with oiled plastic wrap.
Allow to rise until doubled (not very tall, just doubled]. This went much faster than I anticipated (6-7 hours]. If you have a fast rising starter, I would suggest placing the unrisen loaves in the fridge or a cool place to slow it down a little. This will also develop a more sour flavor.
Bake at 350 for 30-40 minute.
Remove from pans immediately and cool on a wire rack.
Bird's Creamy Egg Noodle and Beef Casserole (Lite-Bleu)


Ingredients:
lean ground beef, chopped tomatoes, kosher salt, black pepper, low-fat cream cheese, fat-free cottage cheese, low-fat sour cream, reduced-fat cheddar cheese

Directions:
Preheat oven to 350°F Saute' ground beef with Italian seasoning. Drain and add chopped tomatoes. set aside.
Begin making the egg noodles. While egg noodles are cooking place in a large bowl the butter, salt, pepper, cream cheese, cottage cheese, and sour cream. Set aside.
As soon as the noodles are cooked, drain in colander, shake water out, and immediately pour into bowl with cream cheese mixture. Mix to coat noodles and melt cheese.
Place 1/2 of noodle mixture into a greased 9x13x2 casserole pan. Follow with 1/2 the beef mixture, then sprinkle with 1/2 of cheddar cheese.
Repeat layers. Bake for 30 minutes or until cooked thru.
Grilled Chicken Caesar Salad a  New Way


Ingredients:
boneless skinless chicken breast, olive oil, romaine lettuce, crouton, minced garlic cloves, fresh lemon juice, Dijon mustard, olive oil, parmesan cheese

Directions:
Combine all dressing ingredients in a medium-size bowl.
Rub chicken breasts with the 2 tablespoons of olive oil and season them lightly with salt and pepper.
Grill breasts until browned and cooked through (about 3-4 minutes per side].
Let chicken rest for 5 minutes.
Cut chicken cross-wise into 1/4" slices.
Place slices and their juices in the bowl of dressing, mixing gently to coat.
Serve chicken and dressing over romaine and top with croutons.
Garnish with more Parmesan cheese.
Pass the pepper mill!
Cooking time includes cooked chicken resting time.
Strawberry Fig Preserves


Ingredients:
figs, sugar, strawberry Jell-O gelatin dessert

Directions:
Combine the figs, sugar and jell-o in a dutch oven., Bring to a slow boil over medium to medium-high heat., Reduce heat and simmer for 10 minutes., Stir constantly to prevent sticking and burning., Put in sterlized jars and seal.
Corn and Ham Soup


Ingredients:
chicken broth, whole kernel corn, green pepper, onion, ham, heavy cream, chives

Directions:
In saucepan, combine all ingredients except cream.  Bring to boil.  Reduce heat.  Simmer, covered, 15 minutes.
Stir in heavy cream.  Heat through, but DO NOT BOIL.
Garnish with whipped cream and chives, if desired.
Lazy Mom's Faux Lasagna


Ingredients:
onion, garlic cloves, elbow macaroni, spinach, provolone cheese, mozzarella cheese, parmesan cheese

Directions:
Prepare water to boil and pre-grease a deep casserole dish.
Brown beef, onions and garlic in a medium sized sauce pan (if you don't like your onions a tad crisp, saute your onions and garlic until soft, prior to adding the beef].
Add spaghetti sauce AND spinach to the beef, onion and garlic; cover and simmer for 15 minutes.
Pre-heat oven to 350, and add noodles to boiling water and cook until al dante.
Drain noodles and return to pot.
Pour the sauce mixture into the noodles, RESERVING two or so cups, and mix thoroughly. Set remaining sauce aside.
Pour half of the pasta mixture into the pre-greased casserole dish, layer with 6 slices of provolone cheese, pour in the remaining pasta, break the remaining provolone into pieces, layer, and sprinkle mozzarella cheese on top. Finally, pour on the reserved sauce.
Bake, covered, on 350 for 35 minutes.
Uncover, sprinkle parmesan cheese on top, and bake for an additional 5 minutes.
Scallops & Shrimps Ceviche With Avocado Sauce


Ingredients:
scallops, shrimp, garlic cloves, kosher salt, black pepper, fresh cilantro, lime juice, red onion, cherry tomatoes, olive oil, avocado, cilantro, water

Directions:
Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will removed some bitterness]. Rinse well.
Place shrimps, scallops, garlic, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving.
Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt.
To make Avocado Sauce, blend the avocados, 1/3 cup cilantro, water, 1 tablespoon olive oil, salt & pepper, coriander, 1/8 cup lime juice and 2 garlic cloves in a blender until smooth, adding a bit more water if needed to get the blades going.
Grilled Honey-Garlic Pork Chops


Ingredients:
lemon juice, honey, soy sauce, dry sherry, dry white wine, garlic cloves

Directions:
Combine all but chops in a baking dish
Add chops to marinade, cover and refrigerate overnight, turining once to "marry" the flavors.
Remove chops from marinade and grill for about 10 minutes per side or until done.
Discard excess marinade.
Greek-Style Tuna Salad
Category: salad
By Jen M.

I had this in a restaurant once and it was so good I had to go home and recreate it. I have it with spinach stuffed in a pita or sandwich. I've cut back on the dressing to keep the calorie count low but adding more is yummy!

Ingredients:
1 (5 ounce) can chunk light tuna in water, drained
1 tablespoon chopped red onion
2 teaspoons prepared Greek vinaigrette salad dressing (such as Kraft®)
3  pitted Kalamata olives, chopped
1 tablespoon crumbled feta cheese

Directions:
Mix the tuna, onion, salad dressing, olives, and feta cheese together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 239.9
Fat: 9.7 g
Saturated fat: 2.6 g
Carbohydrates: 2.7 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 33.7 g
Cholesterol: 46.2 mg
Sodium: 428.9 mg
Arroz con Leche (Rice Pudding)
Category: desserts
By CookieJar

Guatemalan version of rice pudding. Serve hot or cold.

Ingredients:
2 cups water
1 cup uncooked white rice
2 ½ cups milk
2 tablespoons white sugar, or to taste
½ teaspoon salt
1  cinnamon stick

Directions:
Combine water and rice in a bowl. Let soak, at least 30 minutes. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir milk, sugar, salt, and cinnamon stick into the saucepan. Simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.

Prep time: 5 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 180.3
Fat: 2.2 g
Saturated fat: 1.3 g
Carbohydrates: 33.8 g
Sugars: 9 g
Dietary fiber: 0.6 g
Protein: 5.6 g
Cholesterol: 8.1 mg
Sodium: 239.4 mg
Creamy Cheesy Scrambled Eggs with Basil
Category: breakfast-and-brunch
By Elisa Stamm

Sour cream makes these eggs rich and creamy and the basil adds a little kick of flavor.  Sometimes I use pepperjack cheese and a little garlic and onion (powdered or fresh) for extra flavor.

Ingredients:
4  eggs
3 tablespoons sour cream
½ cup shredded mozzarella cheese
salt and pepper to taste
2 teaspoons butter
1 tablespoon minced fresh basil

Directions:
Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper. Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 297.1
Fat: 23 g
Saturated fat: 11.3 g
Carbohydrates: 2.5 g
Sugars: 1.1 g
Protein: 20.2 g
Cholesterol: 410.3 mg
Sodium: 432.7 mg
Avocado Soup (Sopa De Aguacate)


Ingredients:
Hass avocadoes, rich chicken broth, tortilla chips

Directions:
Remove pulp from the avocados.
Use a blender to puree the avocados with the broth.
Heat the mixture to just short of boiling and serve garnished with broken tortilla chips.
Gluten Free Millet Zucchini Bread


Ingredients:
zucchini, sugar, sorghum flour, flax seed meal, cinnamon, ground ginger, allspice, baking powder, baking soda, salt, guar gum, water, eggs, canola oil

Directions:
Preheat oven to 350°F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray. Set pan aside.
Whisk together millet flour, sugar, sorghum flour, flaxmeal, cinnamon, ginger, allspice, baking powder, baking soda, salt, and guar gum.
Add the water, eggs, and oil, stirring until a thick batter forms.
Fold in the zucchini.
Bake 1 hour 15 minutes, until tests done.
Baked Shrimp Balls


Ingredients:
shrimp, water chestnuts, fresh ginger, onion, cornstarch, olive oil, pepper, green onion, garlic

Directions:
Place everything  into a bowl and mix together.
Shape mixture into small balls. Place on a lightly greased cookie sheet. Spray balls with olive oil (I use a spray bottle] and bake at 350ºF for 25 minutes.
Serve hot with lemon wedges or chili sauce (sweet or not].
Pete's Garlic Oil, Essential when Cooking Italian


Ingredients:
olive oil, garlic cloves, fresh sage leaves, fresh rosemary, kosher salt, red pepper flakes

Directions:
•	Remove rough end of garlic cloves and slice each in half lengthwise.  Do not remove skin, they contribute favor and removed later.  Place them in a narrow stainless steel butter melting pot (please see photo above].  Add the rest of the ingredients.  If the olive oil doesn't cover the garlic, add more.
•	Place on medium heat until the olive oil begins to lightly sizzle.  Reduce heat to a low simmer.  It will take several hours before garlic richly tans and becomes soft and sweet.  You can hasten the process with slightly higher heat but be careful not to burn the garlic.
•	Remove the garlic skins from the pot when they are released from the cloves.
Substitute Pete's Garlic Oil and pan roasted garlic when ever plain olive oil and garlic is required.
Healthy Snickerdoodles


Ingredients:
granulated sugar, brown sugar, butter, vanilla, all-purpose flour, whole wheat flour, baking powder, ground cinnamon, salt, granulated sugar, cinnamon

Directions:
Preheat oven to 400 degrees F.
Combine 3/8 cup sugar, 1/3 cup brown sugar and butter in bowl.  Beat with a mixer until fluffy.  Beat in vanilla and egg.
In another bowl combine flour, baking power, 1/4 tsp cinnamon and salt.  Stir with a whisk to combine.  Add flour mixture to butter mixture.  Shape dough into 24 balls.
Combine 1/8 cup granulated sugar and 1/2 tsp cinnamon.  Roll balls in sugar mixture and place 2 inches apart on baking sheets coated with cooking spray.  Flatten cookies with a glass.
Bake at 400 degrees for about 6 minutes.  Cool on pan for 1 minute and then remove from pan to finish cooling on wire rack.
Pasta with Pesto and Scallops
Category: world-cuisine
By Nancy and Terry

A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles.

Ingredients:
16 ounces dry fettuccine pasta
¼ cup pesto
2 tablespoons olive oil
3 tablespoons olive oil
½  onion, chopped
2 cloves garlic, minced
1  green bell pepper, thinly sliced
½ cup fresh sliced mushrooms
2 tablespoons dry white wine
2 tablespoons lemon juice
salt to taste
ground black pepper to taste
1 pound scallops
2 tablespoons grated Parmesan cheese

Directions:
In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil. Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat. Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Yields: 4 to 6 servings

Calories: 610.1
Fat: 22.6 g
Saturated fat: 4.3 g
Carbohydrates: 71.7 g
Sugars: 4.4 g
Dietary fiber: 4.1 g
Protein: 30.8 g
Cholesterol: 35.7 mg
Sodium: 278.9 mg
Bourbon Chicken


Ingredients:
boneless skinless chicken breast halves, soy sauce, garlic powder, ginger, red pepper flakes, pepper, brown sugar, cornstarch

Directions:
Saute chicken in large skillet over medium high heat until cooked through (no longer pink].
In a bowl, combine the rest of the ingredients.  Stir until sugar is dissolved.
Pour over chicken & simmer 10 minutes or until sauce is thickened to taste.
Serve over cooked rice.
Classic Baja-Style Fish Tacos


Ingredients:
beer, beer, all-purpose flour, salt, garlic powder, dry mustard, dried Mexican oregano, fresh ground black pepper, mayonnaise, plain yogurt, chipotle chile, adobo sauce, Dijon mustard, lime juice, cilantro, kosher salt, all-purpose flour, cod fish fillet, corn tortillas, red cabbage, lime wedge, cilantro, salsa, pico de gallo, Pico De Gallo

Directions:
Make the Batter:
Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.
Transfer to a bowl and let stand, covered for 1 hour.
Make the Sauce:
Stir together mayonnaise, yogurt, mustard, chipotle and salt in a  small bowl. Cover and refrigerate.
Fry the Fish:
Put a rack in middle of oven and preheat oven to 350°F.
Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer.
Put flour in pie plate or shallow dish.  Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.
Fry, stirring, until PALE golden, 2 or 3 minutes.  With a slotted spoon, transfer to a paper towel to drain.
Repeat with the remaining fish (returning oil to 350 °F between batches].
Set pan of oil aside.
Heat the Tortillas and Refry The Fish:
Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes.  Remove tortillas from foil and re-wrap in a kitchen towel to keep warm.
Meanwhile, reheat oil until it registers 375 degrees.  Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes.
With a slotted spoon, transfer to paper towels to drain again.
To Serve:
Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.
Serve with lime and salsa on the side.