xiaoxl/recipe_data huggingface dataset:
Roasted Pork Loin With Peach BBQ Sauce


Ingredients:
brown sugar, ketchup, apple cider vinegar, soy sauce, garlic, ginger, boneless pork loin roast, low sodium chicken broth, yukon gold potatoes, kosher salt, half-and-half, unsalted butter, cream cheese, cracked black pepper

Directions:
For the pork and peach bbq sauce:
Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups] of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour.
For the smashed potatoes:
Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve.
For serving the pork:
Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers.
Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.
Quick & Easy BBQ Meatloaf (5 Ingredients)


Ingredients:
ground beef, barbecue sauce, quick oats, onion, egg

Directions:
Mix all ingredients except 1/4 cup of the barbecue sauce.
Shape into loaf in 12x8-inch baking dish.
Bake at 375°F for 45 to 50 minutes or until cooked through. Let stand 5 minutes. Top with remaining barbecue sauce.
Classic Blueberry Muffins


Ingredients:
butter, margarine, sugar, salt, eggs, baking powder, unbleached all-purpose flour, milk, vanilla extract, fresh blueberries, sugar

Directions:
Preheat oven to 375° F; in a bowl, cream together until light, the butter, sugar, and salt.
Add in eggs one at a time, beating well after each addition.
Add in baking powder, then add the flour alternately with the milk, beating well after each addition.
Mash ½ cup of the blueberries and add them to the batter; stir in the vanilla at the end, along with the whole blueberries.
Mound batter into 12 lightly greased muffin cups, filling each completely to the top (actually over the top; the batter is thick enough that it will hold its shape].
Sprinkle with sugar.
Bake for 30 minutes, or until a pick comes out clean.
Remove muffins from oven, and after 5 minutes remove them from the pan to cool completely on a rack.
Star Anise Spiced Cranberry Sauce W/ Ruby Port


Ingredients:
sugar, water, star anise, cinnamon stick, fresh cranberries, lemon zest, lemon juice, salt

Directions:
In a small saucepan combine the sugar, water, port star anixe and cinnamon stick.  Bring to a simmer over medium heat, stirring to dissolve sugar.
Add the cranberries and simmer, uncovered about 8-10 minutes.
Stir occasionally until most of the cranberries have burst.
Remove from heat, let cool slightly and stir in the lemon zest and juice and a pinch of salt.
Serve chilled or room temperature.
Remove the cinnamon stick and star anise just before serving.
Banana Bread
Category: breakfast-and-brunch
By Nikki

This is our family favorite.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
2  eggs, beaten
¼ cup butter, melted
3  bananas, mashed

Directions:
Grease and flour two 7x3 inch loaf pans.  Preheat oven to 350 degrees F (175 degrees C). In one bowl, whisk together flour, soda, salt, and sugar.  Mix in slightly beaten eggs, melted butter, and mashed bananas.  Stir in nuts if desired.  Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 - 7x3 inch loaves

Calories: 145.1
Fat: 3.7 g
Saturated fat: 2.1 g
Carbohydrates: 26.5 g
Sugars: 15.3 g
Dietary fiber: 0.9 g
Protein: 2.3 g
Cholesterol: 30.9 mg
Sodium: 181 mg
Stuffed Salmon with Shrimp and Crab
Category: main-dish
By Dan Toomey

This is a nice way to make a fancy looking stuffed salmon with simple ingredients you can find at your local market.

Ingredients:
cooking spray
2 (7 ounce) salmon fillets, skin removed
1 (6 ounce) can lump crabmeat, drained and flaked
1 (4 ounce) can tiny shrimp, drained
½ cup chopped mushrooms
¼ cup mayonnaise
¼ cup shredded Parmesan cheese
2 tablespoons lemon juice
2 tablespoons chopped green onion
2 tablespoons dry bread crumbs
½ teaspoon seafood seasoning (such as Old Bay®), or more to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray. Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside. Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl. Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning. Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 2 servings

Calories: 641.5
Fat: 33.9 g
Saturated fat: 7.1 g
Carbohydrates: 9 g
Sugars: 1.6 g
Dietary fiber: 0.7 g
Protein: 72.1 g
Cholesterol: 275.9 mg
Sodium: 949.6 mg
Drunken Monkey Pie


Ingredients:
bananas, walnuts, brown sugar, heavy whipping cream, butter, margarine, vanilla, light rum

Directions:
Preheat the oven to 450 degrees.
Bake the empty shell for 9-11 minutes or until golden brown.
Cool for 5 minutes.
Combine sliced bananas and rum, toss to coat.
Arrange the bananas and walnuts in layers in the pie crust.
In a medium saucepan, combine the brown sugar, cream, and butter.
Heat over medium-high heat for 2-3 minutes or until at a boil.
Continue cooking for an additional 2-4 minutes until it is thickened and golden brown, stirring consantly.
Remove from heat, stir in the vanilla.
Spoon mixture over bananas and pecans.
Cool for 30 minutes.
Top with whipped cream or serve over ice cream.
Refridgerate leftovers.
The Minimalist Winter Salad


Ingredients:
fennel bulb, celery, olive oil, lemon juice, parmesan cheese, coarse salt, fresh ground black pepper

Directions:
Cut the top & bottom off the fennel, reserving a few fronds for garnish.  Cut the bulb in half and slice thinly with a mandolin.
Slice the celery thin on an angle using the mandolin.  Add to a bowl with the fennel.
Using a vegetable peeler, shave the Parmesan until you have about 1/4 cup.  Add to the vegetables, reserving a few curls for garnish.
Add the olive oil, lemon juice, salt & pepper to taste.  Toss well.
Plate the salad, garnish with fennel fronds & Parmesan shavings.  Serve immediately.
Marinated Herbed Grilled Chicken


Ingredients:
lemon juice, olive oil, herbs, garlic

Directions:
In a gallon sized ziploc baggie take all the above listed ingredients.
and thrown in any desired chicken pieces.
you can use a whole chicken or drunsticks or thighs or breasts.
I used about 6-8 thighs and marinate at least 4 hours Overnight is better turning every 4 hours or so.
heat a grill on one side on medium high heat making sure to place the chicken on the side of the grill that doesnt have fire underneath as the oil will cause it to flame and burn cook untill 165 degrees or juices run clear
cooking times will vary depending on the grill you use my grill is a charcoal grill and took about 20-35 minutes depending on breast size you will need to adjust accordingly  also i prefer to let my chicken set just a minute or 2 before servig I also served this with my quick and easy mederterainian rice recipe.
Maple Syrup Banana Muffins


Ingredients:
all-purpose flour, baking powder, salt, cinnamon, sugar, yogurt, egg, maple syrup, bananas

Directions:
Preheat the oven to 400°F., Sift together the dry ingredients. Set aside., Whisk together the wet ingredients until well-blended. Stir in the bananas., Add the wet ingredients to the dry ingredients and mix until just combined., Bake for 25-30 minutes or until cake tester comes out clean.
Tender Potato Biscuits
Category: bread
By LANDERSON6354

These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!

Ingredients:
2 ½ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
¼ cup sugar
¼ cup butter or margarine
1 ½ cups leftover mashed potatoes
1  egg, beaten
⅓ cup cold water
⅓ cup milk
2 tablespoons milk, or as needed

Directions:
Preheat the oven to 450 degrees F (230 degrees C). In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork. Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together.  Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk. Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 biscuits

Calories: 278.9
Fat: 8.7 g
Saturated fat: 4.5 g
Carbohydrates: 44.1 g
Sugars: 7.6 g
Dietary fiber: 1.7 g
Protein: 6.1 g
Cholesterol: 40 mg
Sodium: 730 mg
Kate's Best Brownies


Ingredients:
unsalted butter, eggs, sugar, salt, vanilla, flour, walnuts

Directions:
Preheat oven to 350°.
Spray bottom of an 8-inch square baking pan with Baker's Joy.
Melt together butter and chocolate in small pan over low heat; remove from heat.
Beat eggs, sugar, salt and vanilla in small mixer bowl at medium speed until very light (about 5 minutes].
Beat in chocolate mixture.
Blend in flour.
Fold in walnuts.
Spread in prepared pan.
Bake for 30 to 35 minutes.
Top will have a shiny crust.
Cool in pan on wire rack.
Cut into squares.
Midwest Swiss Steak With Tomato Gravy


Ingredients:
boneless beef round steak, all-purpose flour, beef broth, onions, parsnips, low-sodium tomatoes, dried basil, garlic clove, black pepper, cornstarch, water, fresh parsley

Directions:
Trim fat from meat. Cut meat into 6 serving-size pieces. Sprinkle meat on both sides with flour. With a meat mallet, pound flour into meat. Spray a 12-inch skillet with nonstick spray coating; brown meat over medium heat on both sides. Meanwhile, shop sweet pepper (you should have 1 cup]. Add sweet pepper, beef broth, onions, parsnips, undrained tomatoes, basil, seasoning blend, garlic and black pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 75 minutes or until meat and vegetables are tender.
Transfer meat and vegetables to a serving platter; skim all fat from pan drippings. In a small bowl, which together cornstarch and 1 tablespoon water; add to pan drippings. Cook and stir until thickened and bubbly; cook and stir for 2 minutes. Stir in parsley. Pour sauce over mean and vegetables.
Green Bean, Chicken & Stuffing Casserole


Ingredients:
milk, butter, boneless skinless chicken breasts, green beans, frozen green beans

Directions:
In small bowl, mix soup and milk until well blended. Set aside.
In another small bowl, mix stuffing crumbs and melted butter. Set aside.
In a 11x7 inch glass baking dish layer chicken then green beans then soup mixture then stuffing mixture.
Bake uncovered at 350 degrees F for 45 minutes or until chicken is no longer pink in center & mixture is hot & bubbly.
Kittencal's Fat-Free Bran Muffins


Ingredients:
nonfat milk, plain fat-free yogurt, unsweetened applesauce, egg, brown sugar, vanilla, whole wheat flour, baking powder, baking soda, salt, cinnamon

Directions:
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Generously coat 10 regular-size muffin tins with cooking spray or line with paper liners.
In a small bowl mix the wheat bran with milk and yogurt; allow to stand for 12-15 minutes, stirring a few times.
In a large bowl whisk the applesauce with egg, brown sugar and vanilla; mix in the bran mixture until thoroughly combined.
In a small bowl combine the flour with baking soda, baking powder, salt and cinnamon (then if using mix in the blueberries] add the bran mixture to the dry mixture; using a small spatula fold gently just until combined (fold gently].
Scoop into muffin tins filling almost full.
Bake for 20-22 minutes or until muffins test done (these won't take long to bake so watch closely].
Best of the Best Blueberry Muffins
Category: bread
By AUNTLYNNIE

Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!

Ingredients:
½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2  eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
½ cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

Directions:
Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 264.3
Fat: 8.9 g
Saturated fat: 5.2 g
Carbohydrates: 43.5 g
Sugars: 26.3 g
Dietary fiber: 1.2 g
Protein: 3.8 g
Cholesterol: 51.7 mg
Sodium: 181 mg
Chicken in Mushroom Gravy


Ingredients:
skinless chicken thighs, sun-dried tomatoes, water, tamari, soy sauce, Worcestershire sauce, cold water, cornstarch

Directions:
Skin the chicken thighs and remove any visible fat from them.
Put them in a stove-top casserole with the broken up shiitake and the tomatoes, snipped into small pieces.
Pour the 2 cups of water, the tamari or soy sauce and the Worcestershire sauce over them and simmer until tender.
Mix the cornstarch with 1/2 cup of cold water and stir it into the broth.
Simmer, stirring well to blend, until the broth thickens and clears.
Serve over mashed potatoes, or better yet, a combination of equal parts potatoes, carrots and rutabagas mashed together.
Slow Cooker Bread
Category: bread
By nch

Bread made in the slow cooker actually turns out a decent loaf, and it's very easy because this is a no-knead recipe. It is also quick because it requires only one rise; the second rise happens in the slow cooker. Adding seeds or rolled oats not only adds flavor, it also makes it easier to release the bread from the slow cooker.

Ingredients:
1 cup lukewarm water
1 ½ teaspoons active dry yeast
2 ½ cups bread flour
1 ½ teaspoons salt
1 tablespoon lukewarm water, or more as needed
parchment paper
¼ cup sesame seeds

Directions:
Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes. Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet. Cover container with the lid. Let dough rise at room temperature for 1 hour. Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker. Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker. Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid. Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow. Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 4 hrs 25 mins
Yields: 1 loaf

Calories: 130.7
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 22.8 g
Sugars: 0.1 g
Dietary fiber: 1.3 g
Protein: 4.5 g
Sodium: 350.9 mg
Cauliflower Side Dish
Category: fruits-and-vegetables
By ChristinaB

This recipe is easy and tasty. Even those who tell me they don't like veggies or cauliflower eat this one and love it.

Ingredients:
1 head cauliflower, quartered
1 tablespoon butter
1 cup minced onion
3 tablespoons butter
½ cup Italian-seasoned dry bread crumbs
salt and black pepper to taste

Directions:
Place the cauliflower into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two; chop into bite-size pieces. Melt 1 tablespoon butter in a skillet over medium-high heat. Cook the onion in the butter until the onion is browned, about 5 minutes. Add 3 tablespoons of butter and cook until the butter is melted. Stir in the bread crumbs and cook until the mixture bubbles. Mix the cauliflower into the skillet and cook until the cauliflower is warm, 3 to 5 minutes. Season with salt and black pepper; serve hot.

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

Calories: 138.1
Fat: 8.3 g
Saturated fat: 5 g
Carbohydrates: 14.1 g
Sugars: 4 g
Dietary fiber: 3.3 g
Protein: 3.5 g
Cholesterol: 20.4 mg
Sodium: 150.2 mg
Florida Strawberry Muffins


Ingredients:
flour, sugar, brown sugar, baking powder, cinnamon, salt, egg, butter, half-and-half, fresh strawberries, lime rind, pecans, brown sugar, flour, cinnamon, lime rind, butter, powdered sugar, key lime juice

Directions:
Combine first 6 muffin ingredients in large bowl and make a well in center.
Stir together egg, butter and half and half in a separate bowl and add to flour mixture, stirring until just combined.
Fold in strawberries and key lime rind.
Spoon into paper lined muffin tins until they are three-fourths full.  Sprinkle each muffin with 1 tablespoon streusel topping.
Bake at 375º for 25 minutes.  Cool muffins in pan for 10 minutes then remove to a cooling rack to cool completely.
Drizzle glaze over muffins.
Streusel:  Combine all ingredients and stir until well combined and crumbly.
Glaze:  Stir ingredients together until smooth.
Thai Inspired Spicy Curry Butternut Squash Soup
Category: soups-stews-and-chili
By JohnSned

Love Thai flavors and I felt they would be a perfect match to play off the richness of a butternut squash soup. Curry, coconut, spicy are a wonderful to balance the richness of the squash. The first time I made it was kind of an accident. I was trying to make the traditional soup but when I tasted it lacked something. I looked to see how I could punch up the flavor. First I added the curry, I had some leftover red curry paste I made, added coconut milk and I felt I had something special. Like many soups and stews the flavor is better the following day. Enjoy!

Ingredients:
2 tablespoons olive oil
2  chili moritas, or more to taste
1 large white onion, diced
5  carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic
salt and ground black pepper to taste
2 tablespoons red curry paste, or to taste
1 tablespoon smoked paprika
1 large butternut squash - peeled, seeded, and diced
1 quart chicken stock
1 quart water
1 (14 ounce) can coconut milk
2  bay leaves

Directions:
Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes. Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 159.9
Fat: 11.1 g
Saturated fat: 6.7 g
Carbohydrates: 19.3 g
Sugars: 4.6 g
Dietary fiber: 3.9 g
Protein: 3.4 g
Cholesterol: 0.2 mg
Sodium: 310 mg
Pacific Blue


Ingredients:
blue curacao, vodka

Directions:
Shake all ingredients with ice., Strain into a cocktail glass with a sugared rim., Garnish with a cherry.
Peanut Butter Maple Syrup


Ingredients:
maple syrup, peanut butter

Directions:
Combine syrup and peanut butter in sauce pan.
Heat, stirring until smooth and heated through.
Serve over pancakes, waffles, toast, rice, etc.  Try this in hot chocolate too! Enjoy!
Cheesy Hash Browns Casserole


Ingredients:
hash browns, light sour cream, sweet unsalted butter, milk, cheese, parmesan cheese, salt, pepper

Directions:
Preheat oven to 350 degrees. Lightly spray an 8x8 glass pan with cooking spray.
Mix the melted butter, salt, pepper, & Parmesan together in a small bowl.
Combine the hash browns, soup, sour cream, milk, & 1 1/2 cups of shredded cheese together in a large bowl. Then pour the butter mixture in with the hash browns then stir until well blended.
Note: Save the rest of the shredded cheese to place on top of the casserole.
Smooth the mixture in the 8x8 pan. Cook, uncovered, for 45 minutes.
Sprinkle the rest of the cheese on top of the casserole. Broil on high for additional 5 minutes or until the top begins to turn golden.
Crawfish Etouffee


Ingredients:
unsalted butter, onion, celery, green bell pepper, garlic cloves, tomatoes, crawfish tails, salt, ground black pepper, thyme, onion powder, white pepper, flour, green onion, fresh parsley, cooked rice

Directions:
Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic], stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder, white pepper, hot sauce], cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.
Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.
Recommended Sides: Perfect with a warm crusty bread and a salad.