xiaoxl/recipe_data huggingface dataset:
Lithuanian Kugelis
Category: side-dish
By J Sell Sr/Jr

This is a Lithuanian dish that my family makes mainly during the holiday season. It goes great with ham or turkey. It is also served in many authentic European restaurants.  This recipe is time consuming but well worth the work put into it.  This is a 'stick to your ribs' dish and is in no way considered lo-cal or healthy.  A dollop of sour cream on top of each piece is a great topping.

Ingredients:
1 pound bacon, diced
2 large onions, diced
½ cup butter
5 pounds russet potatoes, peeled and shredded
1 (12 fluid ounce) can evaporated milk
6  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt. Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish. Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 12 servings

Calories: 474.7
Fat: 29.8 g
Saturated fat: 12.8 g
Carbohydrates: 39 g
Sugars: 5.9 g
Dietary fiber: 4.6 g
Protein: 13.9 g
Cholesterol: 148.2 mg
Sodium: 450.4 mg
Homemade Chicken Cacciatore, Sicilian-Style
Category: world-cuisine
By Kim Shepheard

This recipe was shown to me by my Sicilian employer years ago in Lynchburg, VA. It is made from scratch with tomatoes, onions, peppers, wine, and seasonings. Do not cook chicken before adding to this recipe; it must all blend together to get this particular flavor. Leaving the skin on the chicken helps the flavors to blend together while cooking. You can remove the skin after cooking.

Ingredients:
1 tablespoon butter
1 large onion, chopped
1 large green bell pepper, sliced thin
1 teaspoon crushed garlic
2 (14.5 ounce) cans diced tomatoes, drained and juice reserved
1 cup Burgundy wine
1 ½ tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic salt
1  whole chicken, cut into pieces
2 tablespoons all-purpose flour
1 (16 ounce) package spaghetti

Directions:
Melt the butter in a large stockpot over medium heat. Cook the onion, bell pepper, and garlic in the melted butter until they begin to soften, about 3 minutes. Add the tomatoes, wine, Italian seasoning, salt, pepper, and garlic salt; cook and stir until the mixture just begins to boil. Reduce the heat to medium low; add the chicken and cook until the meat is tender enough to fall off the bone, about 1 1/2 hours. Remove the bones and skin from the chicken, returning the meat to the pot. Heat 3/4 cup of the reserved liquid from the tomatoes in the microwave until just warmed. Stir the flour into the tomato liquid until thick. Add to the stockpot and stir continually until the mixture begins to thicken. Remove from heat and allow to sit for about 15 minutes. While the chicken mixture rests, bring a large pot of lightly-salted water to a boil. Stir the spaghetti into the water and return to a boil. Cook until the pasta is slightly tender but still firm to the bite, about 12 minutes. Drain. Ladle the chicken mixture over the drained spaghetti to serve.

Prep time: 15 mins
Cook time: 1 hr 55 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 874.8
Fat: 37.5 g
Saturated fat: 11.3 g
Carbohydrates: 68.1 g
Sugars: 7.5 g
Dietary fiber: 5.1 g
Protein: 54.1 g
Cholesterol: 175.3 mg
Sodium: 932.5 mg
Bordertown Burgers With Spicy Onions


Ingredients:
sweet onion, chipotle hot sauce, Worcestershire sauce, ground beef, cilantro, salt, monterey jack pepper cheese

Directions:
Heat the oil in a medium-size skillet over medium heat.
Add the onions and cook until golden brown (5-7 minutes], stirring often.
Add the Worcestershire sauce and 1 Tbsp of the chipotle sauce, stirring well to evenly coat the onions. Then remove the onions from the heat and keep warm.
Combine the ground beef, cilantro, salt, and 3 Tbsp of the chipotle sauce (Use 2 Tbsp for milder burgers] and shape into 4 burgers.
Grill over medium-high heat. (Approx. 4 minutes per side for medium-rare. 5 minutes per side for medium-well.].
Top each burger with a slice of pepper-jack cheese and grill until the cheese melts.
Place the burgers on toasted buns, and top with the spicy onions.
Add any burger toppings you’re fond of. I like a little bit of horseradish mayo on my burgers.
Greek Lemon Potatoes


Ingredients:
potato, olive oil, lemon, water, garlic, bay leaves, rosemary sprigs, fresh thyme, dried oregano, sugar, parsley

Directions:
Preheat the oven to 200C/400F/Gas 6.
Cut the potatoes into bite sized  chunks and put them in a large ovenproof dish.
Add the olive oil, lemon  rind and juice, water, garlic, bay leaves, rosemary, thyme, oregano,  sugar, salt and pepper.
Stir well.
Bake the potatoes for 1-1 1/4 hours or  until they are cooked through and crispy.
Stir every now and then during  cooking to coat with the herby oil.
Finally sprinkle with the chopped  parsley.
Mexican Cheese Dip


Ingredients:
Velveeta cheese, salsa, sausage

Directions:
Fry sausage in skillet, and drain well.
Cube Velvetta, and place in crock-pot.
After cheese begins to melt, add salsa and sausage.
Stir well; once all is melted and blended, place crock-pot on low to keep warm.
Mom's Christmas Breakfast (Make Ahead)


Ingredients:
sharp cheddar cheese, eggs, milk, dry mustard, milk

Directions:
In a greased 9X13 casserole dish, alternate layers of bread, sausage, and cheese.
Beat eggs, then add milk, salt, and mustard. Pour over meat and cheese mixture.  Refrigerate overnight.
Mix soup and milk together in a pourable cup. Cover and refrigerate overnight.
Next morning, pour the soup and milk mixture over all, bake 300*F 1-1/2 hours until set.
Fried Bananas


Ingredients:
bananas, butter, brown sugar, walnuts

Directions:
Fry bananas in butter; add brown sugar.
Cook until sugary and caramelized, shaking pan gently frequently to prevent breaking the bananas.
Add orange juice and walnuts.
Serve.
Baby Corn Paneer Masala (Cottage Cheese Baby Corn Curry)


Ingredients:
cottage cheese, red chilies, onions, garlic cloves, tomato puree, salt, red chili powder, cumin powder, coriander powder, garam masala powder, ground fenugreek, gingerroot

Directions:
Cut paneer into one inch sized triangular pieces.
Chop half of the ginger and cut the remaining half into julienne.
Reserve these for garnishing.
Grind red chillies, almonds, onions, garlic and ginger into a fine paste using half a cup of water.
Heat oil in a pan, add the ground paste and sauté for three to four minutes.
Add tomato puree, salt and continue to sauté for a couple of minutes.
Add red chilli powder, cumin powder and coriander powder and sauté till oil begins to leave the masala.
Stir and add sliced baby corn, paneer pieces, garam masala powder and mix well. Cover and cook on low heat for five minutes. Lightly roast kasuri methi and crush. Sprinkle over the gravy.
Serve hot.
Vietnamese Fried Chicken Pieces


Ingredients:
chicken pieces, salt, pepper, five-spice powder, fish sauce, lime juice

Directions:
Place the chicken pieces in a medium pan, cover with cold water and bring to boil. Skim any scum from the surface.
Add the salt, pepper and five spice powder and simmer for 15 minutes or until the chicken is tender. Drain the chicken and pat it dry with paper towels.
Heat the oil in a deep pan; add the chicken pieces, about 3 at a time, and fry until golden and very crisp. Drain on paper towels.
Place the chicken on a serving plate, and sprinkle over the fish sauce, lime juice and chili.
Apricot Pie


Ingredients:
apricots, sugar, tapioca, lemon juice, orange zest, cinnamon, butter, margarine

Directions:
In a large bowl mix together all ingredients, except for pie crust., Roll out bottom crust and place in 9-inch pie pan., Pour filling into pie pan., Dot with butter and top with top crust., Crimp edges and cut"x" in top for steam., Bake for 40-50 minutes at 400-degrees F or until done.
Bavarian Pork Loin


Ingredients:
onions, apples, honey, caraway seeds, apple butter, Dijon mustard

Directions:
Layer the onions and apples in the bottom of a shallow roasting pan.
(I use a large casserole dish] Drizzle two tablespoons of the honey along with 1 teaspoon of the caraway seeds on top of the layer of apple and onion.
Mix together apple butter, remaining honey and dijon mustard and reserve.
Sprinkle the entire roast with garlic salt and place on the apples and onions.
Spread Apple butter mixture on top of the roast and sprikle with the remaining teaspoon of caraway.
Cover and bake at 350 for approx.
3 hours or until internal temp of the pork is 160.
Thai Chicken Sandwich


Ingredients:
chicken breasts, mayonnaise, ketchup, lime juice, soy sauce

Directions:
1. Mix soy sauce, lime juice, vegetable oil, chili garlic sauce and ketchup.
2. Add chicken breasts to mixture and refrigerate for at least 6 hours.
3. Remove from refrigerator and season chicken with salt and pepper.
4. Place on a hot grill or bake in a 400 degree oven until cooked completely through. A meat thermometer should read at least 155-160 degrees.
5. Mix mayonnaise and Thai chili sauce. Both the Thai chili sauce and the chili garlic sauce should be available in the Asian food section of the grocery store.
4. Brush 1 Tbl of the mayonnaise-Thai chili sauce mixture over each hamburger bun.
5. Place chicken on the bun and serve with lettuce and tomato.
Chef John's Apple Fritters
Category: bread
By Chef John

I didn't think I liked apple fritters, but turns out I just don't like chunks of almost raw apple, surrounded by a doughnut. Maybe I've just been going to the wrong shops, but I've never enjoyed the texture, and always wanted to try them with cooked apples.

Ingredients:
1 tablespoon butter
2 large Granny Smith apples - peeled, cored and cut into 1/4-inch dice
1 tablespoon white sugar
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1  large egg
¼ cup white sugar
1 tablespoon melted butter
½ cup sparkling apple cider
2 cups vegetable oil for frying
½ cup confectioners' sugar, or more as needed
1 tablespoon sparkling apple cider, or as needed to make glaze

Directions:
Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature. Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined. Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl. Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing. Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 16 small apple fritters

Calories: 247.8
Fat: 9.2 g
Saturated fat: 2.8 g
Carbohydrates: 39.6 g
Sugars: 22.9 g
Dietary fiber: 1.6 g
Protein: 3 g
Cholesterol: 30.9 mg
Sodium: 243.4 mg
Easy Lemon-Shrimp Pasta
Category: main-dish
By TGRAHAM4

This lemon-shrimp pasta is quick, lemony, and a very merry light dish!

Ingredients:
6 ounces penne pasta
2 tablespoons butter
1 cup red bell pepper strips
1 teaspoon minced fresh garlic
½ pound uncooked medium shrimp, peeled and deveined
3 tablespoons lemon juice
½ teaspoon lemon zest, or more to taste
2 tablespoons Parmesan cheese, or to taste  (Optional)
1 tablespoon chopped fresh parsley, or to taste  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside. Meanwhile, melt butter in a 10-inch skillet over medium heat. Add red pepper strips and garlic; cook until peppers are tender and crisp, 2 to 3 minutes. Add shrimp and lemon juice; stir constantly until shrimp turn bright pink on the outside and the meat is opaque, 4 to 6 minutes. Add cooked pasta and lemon zest and toss lightly to coat. Serve sprinkled with Parmesan cheese and parsley.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 270
Fat: 8 g
Saturated fat: 4.4 g
Carbohydrates: 33.6 g
Sugars: 3 g
Dietary fiber: 2.3 g
Protein: 16.3 g
Cholesterol: 103.8 mg
Sodium: 182.6 mg
Captain's Vacation
Category: drinks
By CLOUDSSUNRAIN

This is a really easy tropical-style drink recipe for all you spiced rum fans out there.  You can garnish it with some pineapple chunks or one of those little toothpick umbrellas.

Ingredients:
1 cup ice cubes
6 fluid ounces pineapple juice
1 (1.5 fluid ounce) jigger spiced rum
1 cup lemon-lime flavored carbonated beverage

Directions:
Fill a glass with ice. Pour in the pineapple juice and spiced rum. Top off with enough lemon-lime soda to fill the glass.

Prep time: 2 mins
Total time: 2 mins
Yields: 1 serving

Calories: 300.9
Fat: 0.2 g
Saturated fat: 0 g
Carbohydrates: 51.3 g
Sugars: 18.7 g
Dietary fiber: 0.4 g
Protein: 0.7 g
Cholesterol: 0 mg
Sodium: 39.4 mg
Date Filled Cookies
Category: desserts
By Gordon

This recipe calls for dates, but you could substitute raisins or mincemeat.

Ingredients:
1 cup dates, pitted and chopped
½ cup white sugar
¾ cup water
½ cup butter, softened
½ cup packed brown sugar
1 ½ cups all-purpose flour
¼ teaspoon baking soda
1 ¼ cups rolled oats
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over low heat, mix dates, sugar and 1/2 cup of water. Bring to a boil, and cook for 15 minutes, or until thick and smooth. Set aside to cool. Cream butter and brown sugar together until smooth.  Gradually mix in flour, baking soda, and salt.  Add the oatmeal and mix well. Stir in 2 to 4 tablespoons of water.  Form the dough into a ball and refrigerate for 15 minutes. On a floured surface, roll dough to 1/8 inch thickness and cut into 2 inch rounds. Place 1/2 of the rounds on cookie sheets.  Spoon date mixture in the center of each round and top with another round.  Press edges firmly together. Bake 15 minutes in the preheated oven, or until browned.

Yields: 2 dozen

Calories: 129.1
Fat: 4.2 g
Saturated fat: 2.5 g
Carbohydrates: 22.1 g
Sugars: 12.6 g
Dietary fiber: 1.1 g
Protein: 1.6 g
Cholesterol: 10.2 mg
Sodium: 90.6 mg
Cajun Chicken Thighs


Ingredients:
light brown sugar, paprika, dried thyme, dried oregano, fresh coarse ground black pepper, kosher salt, boneless skinless chicken thighs, extra virgin olive oil

Directions:
Make the rub: in a small bowl, combine all the rub ingredients.
Rinse chicken thighs under cold water; pat dry with paper towels.
Coat chicken with the rub, then brush or spray with olive oil.
Grill the thighs over Direct Medium heat until the meat is firm and the juices run clear, 8-10 minutes, turning once halfway through grilling time.
Potato and Parsnip Soup


Ingredients:
parsnips, potatoes, garlic cloves, onions, heavy cream, nutmeg

Directions:
Heat the chicken stock in a large pan over medium heat.
Add the parsnips, potatoes, garlic, and nutmeg. Also crumble in the extra stock cube if you're using it.
Allow to simmer for about 10 minutes. Add the onion and simmer for a further 5 minutes.
Blend it all in a food processor until smooth.
Return to the pan, stir in the cream and heat through.
Serve in warmed bowls.
Pumpkin Pie Cookies - Healthy


Ingredients:
sugar, eggs, pumpkin, ground cinnamon, ground nutmeg, vanilla extract, all-purpose flour, baking powder, craisins, pecan pieces

Directions:
Grease cookie sheets and preheat oven to 350 degrees.
Mix butter and Splenda with mixer until well mixed.
Add eggs, pumpkin, spices and vanilla.
Sift dry ingredients together and gradually add to pumpkin mixture, mixing by hand.
Mix in Craisins and pecans.
Drop onto cookie sheets.
Bake 10-15 minutes or until slightly browned.
Cool Cow


Ingredients:
milk, honey

Directions:
"Blend to combine."
Broccoli With Garlic and Soy Sauce


Ingredients:
garlic, olive oil, crushed red pepper flakes, kosher salt, broccoli, soy sauce

Directions:
Put the garlic cloves and oil in a small heavy-bottomed saucepan; bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender; turn off the heat and add the red pepper flakes and 1/2 teaspoon salt; immediately pour into a heat-proof container to stop the cooking; allow to cool to room temperature.
For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender; drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled (this process stops the cooking and sets the bright green colour]; drain well.
In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic; taste and adjust seasonings, to taste, and serve cold or at room temperature.
Foolproof Chocolate Fudge
Category: trusted-brands-recipes-and-tips
By Eagle brand

This classic and truly foolproof fudge recipe will be a favorite for years to come. Try one of our suggested variations or personalize the fudge by adding your favorite ingredients to the basic recipe. Fudge also makes a great homemade gift to share with family and friends.

Ingredients:
3 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 dash Dash salt
¾ cup chopped nuts
1 ½ teaspoons vanilla extract

Directions:
In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm. Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

Yields: 2 pounds

Calories: 145.8
Fat: 7.2 g
Saturated fat: 3.8 g
Carbohydrates: 14.3 g
Sugars: 12.6 g
Dietary fiber: 1.2 g
Protein: 1.6 g
Cholesterol: 4.4 mg
Sodium: 31.4 mg
Pork Tenderloin With Stilton and Port


Ingredients:
butter, port wine, heavy cream, Stilton cheese

Directions:
Heat the butter in a large skillet over high heat and brown the.
tenderloins on all sides.  Transfer to a covered roasting pan.
Deglaze the skillet with the port and reduce by half.  Add the chicken.
stock and bring to a boil.  Pour the mixture over the tenderloins and.
roast covered in a preheated 450F (230C] oven until done, about 15.
minutes.  Remove the pork and keep warm.  Add the cream to the liquid.
in the roasting pan and reduce by half over a moderate flame.  Add the.
Stilton, reserving some for garnish, and stir to blend.  Spoon the.
sauce over the pork and garnish with the reserved Stilton.
Easy 'Charro' Beans
Category: side-dish
By PBOTHWELL

Mexican 'pork and beans' recipe. If you like, top with lime, green onion, salsa, cheese, and sour cream, even pork rinds.

Ingredients:
½ pound bacon strips
½ cup bacon drippings
1 large onion, finely chopped
½ pound cooked ham, diced
¼ pound chorizo sausage, crumbled
5 (16 ounce) cans pinto beans, rinsed and drained
1  whole chipotle pepper
2 cloves garlic, pricked with a fork

Directions:
Fry bacon strips in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve 1/2 cup bacon drippings. Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic. Mash the reserved beans, then add to the pot. Simmer beans until thick and soupy, about 30 minutes. (If the beans become too dry, stir in water). Remove chipotle and garlic, and serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 10 servings

Calories: 457.6
Fat: 25.4 g
Saturated fat: 9.2 g
Carbohydrates: 36.7 g
Sugars: 1.1 g
Dietary fiber: 10.8 g
Protein: 21 g
Cholesterol: 42.2 mg
Sodium: 1297.5 mg
Cuban Chayote Salad


Ingredients:
chayotes, mustard, salt, black pepper, extra virgin olive oil

Directions:
Boil chayotes until tender, 10-15 minutes. Remove from heat and cut into 1" cubes.
Mix the rest of ingredients and pour over cubed chayote.
Place in refrigerator for about 1 hour.
Serve over lettuce. Enjoy!
Ultimate Oven Fried Rice


Ingredients:
rice, water, soy sauce

Directions:
Mix all ingredients together, and pour into a Pyrex baking pan., cover tightly and bake at 325 degrees for 1 hour, or until rice is done., Good with pork chops.
English Sausage Rolls


Ingredients:
sausage, onion, puff pastry sheets, egg, flour

Directions:
Set oven to 200C or 390°F.
Mix the sausage with the onion; set aside.
Separate the puff pastry sheets into three sections (along fold lines].
Flour your hands, rolling pin, and workspace lightly to avoid sticking.
One section at a time, roll the pastry thin, and set it lengthwise on floured workspace.
Place the sausage/onion mixture (about a half-inch wide and a half-inch tall] along the middle of the pastry sheet.
Brush the top and bottom edges of the pastry sheet with egg; bring them together at the top of the sausage and seal them.
Brush the entire top of the roll with egg.
Cut the roll into one-inch sections.
Cut two small vent slits on top of each section.
Place sections on ungreased baking sheet and bake until the pastry is golden brown (mine typically take 10 to 15 minutes].
Warm Sour Apple and Buttermilk Torte


Ingredients:
flour, flour, unsalted butter, sugar, sugar, low-fat buttermilk, cornmeal, baking powder, vanilla, granny smith apples

Directions:
Heat oven to 350*. Coat 9" cake pan with cooking spray and dust with flour.
Beat butter and 1/3 cup sugar in a bowl until fluffy. Beat in another 1/3 cup sugar.
Add buttermilk, then egg whites one at a time, beating well.
In another bowl, mix flour, cornmeal and baking powder. Add to butter mixture along with vanilla; mix.
Pour into pan; arrange apples close together in a spiral on top. Sprinkle with remaining 1 tbs sugar; bake 45-55 minutes.
Catfish With Lemon, Capers and Oregano (Weight Watchers)


Ingredients:
catfish fillet, black pepper, lemon, juice and zest of, capers, olive oil, fresh oregano, seedless cucumber

Directions:
Spray the rack of a broiler pan with nonstick spray; preheat broiler.
Put the catfish on the prepared rack.  Lightly spray the fish with nonstick spray and sprinkle with 1/4 teaspoon black pepper.  Broil the fish 5 inches from the heat just until opaque in the center, about 8 minutes.  (Tip:  To check if the fish is cooked properly, slit the thickest part of fish fillets with a thin-bladed knife.  Peek inside; the flesh should be opaque and should flake easily.].
Meanwhile, whisk the lemon zest and juice, orange juice, capers, oil, oregano, and the remaining 1/4 teaspoon pepper in a small bowl.
Divide the cucumbers among 4 plates.  Top each serving with 1 fillet; drizzle evenly with the dressing.
Beets in Orange Flavor


Ingredients:
beets, brown sugar

Directions:
Heat 1 inch of water in a steamer basket and bring to a boil.
Place beets in a colander or steamer basket, cover, and steam for 20 minutes or until tender.
Cool. Peel and slice.
Combine the brown sugar, orange peel, and orange juice in a medium saucepan and bring to a boil; boil for 1 minute.
Stir in the sliced beets and simmer for 5 minutes.