xiaoxl/recipe_data huggingface dataset:
Skillet Elote (Mexican Street Corn)
Category: side-dish
By Soup Loving Nicole

All the flavors you love in Mexican street corn made in a skillet for times when grilling isn't an option.

Ingredients:
2 tablespoons mayonnaise
1 tablespoon lime juice
1 ½ teaspoons chili powder
4 ears sweet corn, shucked and kernels cut off
¼ cup chopped cilantro
3 tablespoons cotija cheese

Directions:
Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside. Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown, about 3 minutes more. Remove from heat. Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 171.3
Fat: 9.9 g
Saturated fat: 3 g
Carbohydrates: 18.8 g
Sugars: 3.1 g
Dietary fiber: 2.9 g
Protein: 5.4 g
Cholesterol: 13.8 mg
Sodium: 184.4 mg
Mexican Pork Stew


Ingredients:
yellow onion, garlic cloves, anaheim chilies, chili powder, cumin, bay leaf, basil, thyme, oregano, chicken broth, plum tomatoes

Directions:
Heat oil in a Dutch oven. Dredge pork cubes in seasoned flour, brown on all sides. Set aside.
NOTE: "Brown" means "brown." Don't remove the pork cubes when they're merely gray (the biggest mistake home cooks make when they're browning meat for a stew.] The pork cubes should be browned to where they look like they could be eaten as is.
Add onion, garlic, and Anaheims. Cook until onion softens, about 3-4 minutes.
Add seasonings and bay leaf. Cook 1 minute.
Deglaze with ½ cup chicken broth. Return the pork to the Dutch oven. Add the remaining chicken broth, chopped tomatoes, and refried beans.
Bring to a boil, reduce heat, simmer with lid off for two hours.
Can be served on the plate as a stew, with heated flour tortillas to sop up all the goodness, or can be used to make burritos. Just add an appropriate amount of stew in a line across the center of a heated flour tortilla, sprinkle on top of the stew some shredded iceberg lettuce and chopped fresh tomatoes, and place at either end of the line sour cream and guacamole.
To increase the heat, add more Anaheims. To increase it further, add more chili powder (but try increasing the heat first by adding more Anaheims.].
Home-Style Pear Sauce


Ingredients:
bartlett pears, water, sugar, lemon juice, ground cinnamon

Directions:
Combine pears, water and lemon juice in a heavy bottomed 8-quart pan.
Bring to a boil, stirring often.
Reduce heat, cover and simmer until soft, stirring often (about 30 minutes].
Add sugar and cinnamon, bring to a boil.
If too chunky put it thru a food mill.
Fill prepared hot jars with hot sauce, leaving 1/2-inch headspace.
Gently run a narrow nonmetallic spatula between sauce and jars to release air bubbles.
Wipe rims clean; top with hot lids, then firmly screw on bands.
Process in boiling water bath for 15 minutes for pints, 20 minutes for quarts.
You may want to change the amount of sugar depending on your taste.
Tasty Pork Tenderloin


Ingredients:
chili sauce, jellied cranberry sauce, brown sugar

Directions:
Put pork in crockpot., Mix everything else tog4ether and pour over pork., Cover and cook on high 4-5 hours and then on low for 3-4 hours., Serve over rice.
Low-Sugar Date Brownies
Category: desserts
By Kim

Using dates in place of sugar makes for a very fudgey and chocolaty-tasting brownie with no added sugar. These brownies are slightly cakey; if you prefer a denser brownie, use only 1 egg instead of 2.

Ingredients:
1 cup pitted Deglet Noor dates
1 cup hot water
½ cup unsalted butter, softened
2  large eggs
2 teaspoons vanilla extract
⅓ cup whole wheat flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup bittersweet chocolate chips  (Optional)

Directions:
Place dates in a small bowl and pour in hot water. Soak for 10 to 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking dish with parchment paper, leaving enough paper to hang over the sides of the dish. Drain dates and transfer to a food processor. Pulse until dates are completely smooth, 1 to 2 minutes. If date paste is too thick, add hot water 1 tablespoon at a time until completely pureed. Add softened butter to the food processor and pulse to combine, about 30 seconds. Add eggs and vanilla extract and process until light and fluffy, about 1 minute. Add whole wheat flour, cocoa powder, baking soda, and salt. Pulse until mixture is just combined, about 30 seconds. Gently stir in chocolate chips by hand. Pour batter into the prepared baking dish. Bake in the preheated oven until edges just begin to set, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove brownies from pan by gently lifting up edges of parchment paper. Allow to cool completely on a cooling rack. Cut into 16 pieces.

Prep time: 10 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 16 brownies

Calories: 130.5
Fat: 8.3 g
Saturated fat: 4.9 g
Carbohydrates: 14.6 g
Sugars: 10.1 g
Dietary fiber: 2.1 g
Protein: 2 g
Cholesterol: 38.5 mg
Sodium: 87 mg
Dark Cherry Scones


Ingredients:
granulated sugar, all-purpose flour, butter, granulated sugar, baking powder, salt, butter, honey

Directions:
Preheat oven to 425 degrees. Line cookie sheet with parchment paper.
Toss cherries with sugar in a bowl; freeze until needed.
Combine flour, half the butter, granulated sugar, baking powder, and salt in food processor and process until butter is fully incorporated, about 15 seconds. Add remainder of the butter and pulse until butter is reduced to pea-size pieces, 12 - 18 pulses. Transfer mixture to a large bowl. Stir in sugar-dusted cherries.
Beat egg and yolk together in separate bowl, add milk and mix some more. Make a well in the centre of the flour mixture and pour in milk mixture. Using a rubber spatula, gently stir mixture, scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not over mix.
Turn out dough onto well-floured counter and knead briefly until dough just comes together, about 3 turns. Using your floured hands and dough cutter, shape dough into 12 by 4-inch rectangle, about 1 1/2 inches tall. Using knife or dough cutter, cut dough crosswise into 4 equal rectangles. Cut each rectangle diagonally into 2 triangles.
Transfer scones to prepared sheet. Bake until scones are lightly golden on top, 16 to 18 minutes, turning pan halfway through baking.
While scones are baking, combine melted butter and honey for the glaze in a small bowl.
Remove scones from oven and brush tops evenly with glaze mixture. Return scones to oven and continue to bake until golden brown on top, 5 to 8 minutes longer. Transfer scones to wire rack and let cool for at least 10 minutes before serving.
Pecan Squares


Ingredients:
all-purpose flour, sugar, butter, salt, eggs, light corn syrup, dark corn syrup, sugar, butter, margarine, vanilla extract, pecans

Directions:
In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs.
Press firmly and evenly into a greased 9 x 13-in baking pan. Bake at 350°F for 20 minutes.
Meanwhile, in another bowl, combine first five filling ingredients. Stir in pecans. Spread evenly over hot crust.
Bake at 350°F for 25-30 minutes or until set. Cool on a wire rack.
Best Ever Chicken a La King


Ingredients:
mushrooms, green bell pepper, butter, all-purpose flour, salt, ground black pepper, chicken bouillon powder, milk, hot water, white wine, chopped pimiento, chicken breasts

Directions:
Cook and stir drained mushrooms and green pepper in butter over medium heat for 5 minutes. Remove from heat.
Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly and thickened.
Stir in bouillon, milk, wster, wine and reserved mushroom liquid.  Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Stir in chicken and pimento. Heat through.
Serve over rice, biscuits or toast.
Bloody Mary Marinade


Ingredients:
olive oil, vodka, Worcestershire sauce, celery, onion, cayenne

Directions:
Combine all ingredients in a medium sized glass bowl., Tightly cover and refridgerate for up to 5 days.
Orange Glazed Salmon


Ingredients:
brown sugar, kosher salt, salmon, orange marmalade, lime

Directions:
In a cup or bowl combine seasoning (cajun seasoning - salt] and rub over salmon -- you will have extra for another purpose.
Cook salmon in the oil in a grill pan or skillet over medium high heat for 3-5 minutes, turn and cook other side for 3-5 minutes.
In a small cup blend marmalade and lime juice; swirl in the skillet until melted; turning fish to glaze on all sides and cook until salmon is cooked through and begins to flake.
Chicken Korma


Ingredients:
onion, ginger, garlic cloves, cinnamon stick, cardamom pods, cloves, canola oil, cumin seed, bay leaves, salt, ground turmeric, chili powder, coriander powder, garam masala, boneless chicken, plain yogurt

Directions:
Cut the chicken into bite-size pieces (or slightly bigger] and keep aside.
In a blender drop onion, ginger, garlic, 1/2 the cinnamon stick, seeds of the cardamom pods and cloves. Blend till the mixture is a paste.
In a large skillet, over medium heat, pour the oil and wait a minute or two.
Add the coriander seeds, cumin seeds, bay leaves and remaining half of the cinnamon stick.
Once the seeds start crackling, add the onion, garlic and ginger paste. Reduce the heat and cook, stirring frequently, till the mixture turns slightly brown.
Once the mixture is cooked, add the spices (turmeric, chilli powder, coriander powder and garam masala] along with the salt. You can choose to use either coriander powder or garam masala if one is unavailable. Mix these thoroughly.
Add in the chicken and the yogurt. Mix these ingredients over medium heat for 5 minutes to ensure that the chicken is adequately covered in the gravy.
Turn the heat to low and cover the skillet and let it sit for 25 minutes or until the chicken is cooked.
Serve hot with basmati rice or naan.
Milky Way Fudge


Ingredients:
"sweetened condensed milk"

Directions:
Melt candy bars and milk in microwave for 3 to 3 1/2 minutes., Stir in chocolate chips and nuts., Pour into buttered 8-inch square pan., Cools quickly.
Strawberry Banana Breakfast Smoothie


Ingredients:
skim milk, wheat germ, strawberry, banana

Directions:
Place all ingredients in a blender; blend on high speed until smooth, scraping down ingredients in blender if necessary.
Divide into two tall glasses and drink with a straw.
Crispy Baked Walleye
Category: seafood
By Leanne

Crispy breaded fish without frying! My husband only likes deep-fried fish, and he loves this. Feel free to use your favorite seasonings. You can also use tilapia or other white fish fillets.

Ingredients:
2  eggs
1 tablespoon water
⅓ cup dry bread crumbs
⅓ cup instant mashed potato flakes
⅓ cup grated Parmesan cheese
1 teaspoon seasoned salt
4 (4 ounce) fillets walleye

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet. Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet. Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.

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

Calories: 220.7
Fat: 6.3 g
Saturated fat: 2.3 g
Carbohydrates: 10.4 g
Sugars: 0.9 g
Dietary fiber: 0.7 g
Protein: 29 g
Cholesterol: 196.2 mg
Sodium: 494 mg
Low Carb Taco Meat


Ingredients:
lean ground beef, chili powder, cumin, black pepper, salt, paprika, onion powder, dried oregano, garlic powder, cayenne pepper, tomato paste, water

Directions:
Brown beef until no longer pink. Drain excess grease., Stir in the remaining ingredients & let simmer until no longer runny.
Tasteful Tahini Salad Dressing
Category: side-dish
By Matt Sandler

I hate mayo, but I love hummus and tahini. People are always asking for the recipe. The tahini gives it a Middle Eastern feel and the lemon, garlic, and ginger flavors really give it a kick! Easy to make, just needs a blender or a food processor. Experiment by adding a bit more lemon or a bit less garlic, or adding ground mint. Works well on anything, especially on simple salads.

Ingredients:
½ cup tahini (sesame paste)
½ cup olive oil
½ cup water
¼ cup tamari (dark soy sauce)
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons minced fresh ginger root
2 cloves garlic, pressed
black pepper to taste

Directions:
Blend the tahini, olive oil, water, tamari, red wine vinegar, lemon juice, ginger, garlic, and black pepper together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 108.5
Fat: 10.8 g
Saturated fat: 1.5 g
Carbohydrates: 2.3 g
Sugars: 0.2 g
Dietary fiber: 0.8 g
Protein: 1.8 g
Sodium: 258.3 mg
Cafe Sua Da


Ingredients:
sweetened condensed milk, brewed coffee

Directions:
Fill a tall glass with ice cubes.
In another glass, pour in the sweetened condensed milk. Pour the coffee over the back of a spoon into the same glass, to create a layer effect between the milk and coffee.
Present the Café Sua Da by serving the coffee with condensed milk, the tall glass of ice and a spoon.
Mix well and pour over the ice.
Sukhothai Pad Thai
Category: world-cuisine
By Nan

This dish can be made with shrimp, chicken or pork instead of tofu. Look for the more exotic items in the Asian foods section at your local grocery store. Adjust the pad Thai sauce ingredients to taste.

Ingredients:
½ cup white sugar
½ cup distilled white vinegar
¼ cup soy sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
½ cup vegetable oil
1 ½ teaspoons minced garlic
4  eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 ½ tablespoons white sugar
1 ½ teaspoons salt
1 ½ cups ground peanuts
1 ½ teaspoons ground, dried oriental radish
½ cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1  lime, cut into wedges

Directions:
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp. To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs.  Add tofu and stir until well mixed; add noodles and stir until cooked. Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt.  Stir in peanuts and ground radish. Remove from heat and add chives and paprika. Serve with lime and bean sprouts on the side.

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

Calories: 618.6
Fat: 34 g
Saturated fat: 5.1 g
Carbohydrates: 64.1 g
Sugars: 17.7 g
Dietary fiber: 5.3 g
Protein: 19.5 g
Cholesterol: 93 mg
Sodium: 1010.4 mg
Cake Mix Gingerbread Men
Category: trusted-brands-recipes-and-tips
By Duncan Hines(R) Canada

Use your magic to decorate these delicious little ginger guys, made from Duncan Hines Spice Cake Mix. Or start a family tradition by making Gingerbread Men with your children.

Ingredients:
1 package Duncan Hines® Moist Deluxe® Spice Cake Mix
1 cup all-purpose flour
2  eggs
⅓ cup vegetable oil
⅓ cup dark molasses
2 teaspoons ground ginger
non-pareils
1 tub Duncan Hines® Creamy Home-Style Vanilla Icing
heavy weight storage or freezer bag

Directions:
Preheat oven to 375 degrees F. Combine cake mix, flour, eggs, oil, molasses and ginger in large bowl (mixture will be soft). Refrigerate 2 hours. Place dough on lightly floured surface, cover with waxed paper. Roll dough to 1/4-inch thickness. Cut with gingerbread man cookie cutter. Place 3 inches apart on ungreased cookie sheet. Decorate with non pareils. Bake 8 to 10 minutes or until edges start to brown. Remove immediately to cooling rack. Place icing in storage bag. Snip just the tip of one corner off to allow for a small hole. Pipe the face and ruffles onto cookies.

Prep time: 30 mins
Cook time: 10 mins
Total time: 3 hrs
Yields: 12 servings

Calories: 454.2
Fat: 17 g
Saturated fat: 3.7 g
Carbohydrates: 74.3 g
Sugars: 24.5 g
Dietary fiber: 1.3 g
Protein: 3.2 g
Cholesterol: 31 mg
Sodium: 360.5 mg
Easy Hot Spiced Mexican Hot Chocolate


Ingredients:
water, vanilla beans, vanilla extract, sugar, ground cinnamon, instant espresso, salt, bittersweet chocolate, chili powder

Directions:
Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute.
Serve immediately with sprinkling of chili powder on top, and you can add a dollop of vanilla ice cream if you wish.
Carolyn's Chicken Tater Tot® Casserole
Category: meat-and-poultry
By Carolyn Coleman

This is a favorite go-to recipe for me that I usually have all the ingredients for in my kitchen and it tastes great.

Ingredients:
olive oil cooking spray
4  skinless, boneless chicken strips
1 (10.5 ounce) can chicken gravy
1 (10.5 ounce) can cream of chicken soup
1 cup evaporated milk
1 cup sage and onion stuffing mix (such as Pepperidge Farm®)
½ cup minced onion
2 teaspoons minced garlic
¼ teaspoon celery seed
1 pinch ground black pepper to taste
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
½ cup shredded mozzarella cheese
½ cup shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray. Heat a large skillet over medium heat. Spray lightly with cooking spray. Add chicken strips; cook until no longer pink in the center and the juices run clear, about 4 minutes per side. Cut into cubes. Transfer chicken to a large bowl. Add chicken gravy, cream of chicken soup, evaporated milk, stuffing mix, onion, garlic, celery seed, and black pepper; mix until combined. Spread frozen potato nuggets in the bottom of the prepared pan. Pour chicken mixture evenly on top. Sprinkle mozzarella cheese and Cheddar cheese on top. Bake casserole in the preheated oven until golden and bubbly, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 9x13-inch baking pan

Calories: 348.7
Fat: 17.8 g
Saturated fat: 5.7 g
Carbohydrates: 34.3 g
Sugars: 3.9 g
Dietary fiber: 2.8 g
Protein: 17.5 g
Cholesterol: 43.2 mg
Sodium: 926.6 mg
Buche de Noel
Category: world-cuisine
By TYRARACHELE

Buche de Noel is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Buche de Noel is decorated with confectioners' sugar to resemble snow on a Yule log.

Ingredients:
2 cups heavy cream
½ cup confectioners' sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
6  egg yolks
½ cup white sugar
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
6  egg whites
¼ cup white sugar
confectioners' sugar for dusting

Directions:
Preheat oven to 375  degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.  Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 1 buche de Noel

Calories: 275.6
Fat: 17.7 g
Saturated fat: 10.4 g
Carbohydrates: 27.6 g
Sugars: 22.9 g
Dietary fiber: 2 g
Protein: 5.1 g
Cholesterol: 156.8 mg
Sodium: 72.4 mg
Shrimp Ceviche on Endive


Ingredients:
raw shrimp, tomatoes, limes, juice of, cilantro leaf, serrano chili pepper, cucumber, red onion, tomato sauce

Directions:
Put the minced shrimp in a large glass bowl.
Pour the lemon and lime juice over the shrimp and refrigerate while prepping the rest of the ingredients. The juice will "cook" the shrimp.
Toss the remaining ingredients in with the shrimp, cover and refrigerate for 1 hour or longer - depending on the size of the shrimp.
Spoon a Tbs or so onto the end of an endive leaf and arrange on a platter as an appetizer, or fill a martini glass as a first course.
Avocado Watermelon Salad
Category: salad
By Keep it Tasty

This is a very healthy, yet delightfully different salad. A flavorful addition could be small slices of red onion.

Ingredients:
4 cups cubed watermelon
4 cups fresh baby spinach, torn
2 large avocados - peeled, pitted, and diced
¼ cup walnut oil
¼ cup olive oil
1  lime, juiced
½ teaspoon sweet paprika

Directions:
Combine watermelon, spinach, and avocados together in a bowl. Whisk walnut oil, olive oil, lime juice, and paprika together in a bowl; pour over watermelon mixture. Toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 cups

Calories: 350.2
Fat: 32.2 g
Saturated fat: 4.1 g
Carbohydrates: 17.7 g
Sugars: 7.2 g
Dietary fiber: 7.6 g
Protein: 3.2 g
Sodium: 23.9 mg
Mean Chef's Lemon Sour Cream Muffins


Ingredients:
unsalted butter, unbleached white flour, sugar, salt, baking soda, baking powder, eggs, sour cream, lemon juice, lemon, juice and zest of

Directions:
Preheat oven to 350°., Grease muffin tins., Melt the butter and let cool., Thoroughly mix all the dry ingredients in a large bowl., Whisk together the eggs and sour cream in a smaller bowl., Stir in the butter, 1/4 cup lemon juice, and zest and juice of lemon., Make a well in the middle of the dry ingredients., Add wet ingredients and mix with as few strokes as possible., Don't overmix., Spoon batter into muffin tins., Bake at 350° for 25 minutes.
Midori Poached Pears


Ingredients:
water, caster sugar, cinnamon stick, vanilla pod, lemon rind, pear, mint

Directions:
Bring Midori, sugar, spices, rinds and water to the boil. Simmer for 5 minutes.
Peel the pears and remove the base end but leave the stem intact.
Place pears in hot liquid and simmer for approximately 15mins or until cooked. Cooking time depends on how ripe the pears are.
Place each pear on a dessert plate.
Top each pear with 2 tablespoons reserved poaching liquid.
Garnish with orange rind curls and mint sprigs.