xiaoxl/recipe_data huggingface dataset:
Fall-Favorite Pumpkin Bread


Ingredients:
pumpkin puree, white sugar, eggs, all-purpose flour, baking powder, all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ground cloves

Directions:
Preheat the oven to 350 degrees F  Grease and flour two 9x5 inch loaf pans.**.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs.
Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.
Divide the batter evenly between the prepared pans.
Bake in preheated oven for 55 mins to 60 mins (1 hour]. The top of the loaf.
should spring back when lightly pressed and a toothpick inserted in the  middle  should come out clean.
**NOTE**  I use silicone loaf pans which I highly recommend.  I still spray them with Pam because I'm paranoid but everything I bake FALLS right out of the pan.  I've been using them since 2006 when I got my first silicone bundt pan and it worked so well that I threw away ALL my other baking pans and bought all silicone--including the mats to bake cookies on.  I can't recommend them highly enough--THEY TOTALLY ROCK!
4-Cheese Mac 'n' Bacon


Ingredients:
butter, all-purpose flour, kosher salt, fresh ground black pepper, cayenne pepper, parmesan cheese, gruyere cheese, Fontina cheese, gorgonzola, elbow macaroni

Directions:
Heat oven at 375 degrees. Butter a 3-quart casserole dish. Fry bacon slices; set on paper towels. Pour off all but approximately 3 tablespoons of the bacon grease. Put pan back on medium heat and add onion. Cook about 5 minutes, until softened. While stirring constantly, add about a third of the flour; continue stirring and slowly adding flour, for at least 1 minute.
Transfer onion/flour mixture to a large, heavy saucepan on medium heat. While whisking, slowly pour in milk. Cook while whisking until mixture bubbles and gets thicker (not necessarily "thick"]. Remove pan from heat. Add salt, pepper, cayenne pepper, the cheeses and stir. Crumble bacon and add it, stirring. Set aside.
Cook pasta in a large saucepan about 2-3 minutes less than box's instructions. Drain pasta in a colander, rinse with cold water, and drain again. Stir pasta into the cooked cheese sauce. Bake until browned on top, about 30 minutes. Let dish stand for at least 5 minutes before serving.
Grilled BBQ Shrimp with Citrus Corn Salad
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad.

Ingredients:
10 each large or jumbo raw shrimp, peeled and deveined (tails left on)
¼ cup finely chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground black pepper, or more to taste
1 teaspoon sea salt, or more to taste
3 tablespoons barbeque sauce, or more as desired
1 sheet Reynolds Wrap® Heavy Duty Aluminum Foil
1 (16 ounce) package frozen corn
½ cup chopped fresh cilantro
1 cup thinly sliced celery
½ cup diced red bell pepper
¼ cup diced red onion
1 cup halved grape tomatoes
4 tablespoons lime juice, or more to taste
1 teaspoon apple cider vinegar, or more to taste
1 teaspoon sea salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Directions:
Set grill to medium heat. Clean and remove shell from shrimp (leaving tail on). In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor). Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet. Place packet on grill and allow to cook 6 to 8 minutes. Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes. Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 5 servings

Calories: 152.1
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 28.2 g
Sugars: 7.2 g
Dietary fiber: 3.8 g
Protein: 10.5 g
Cholesterol: 64 mg
Sodium: 912.5 mg
Orange Buns


Ingredients:
sugar, butter, milk, eggs, salt, sugar, bread flour

Directions:
Preheat oven 375°.
Proof the yeast, scald the milk, add butter, sugar and salt to it.
When lukewarm, add yeast to it; mix well.  Add about 2 cups of flour and beat well.
Add eggs, orange juice and peel.  Add flour, mixing well after each addition, until it pulls away from sides of bowl.
Knead for about 10 minutes.  Cover and let rise until doubled.
Punch dough down and, if you like, let it rise again.
Divide dough into 3 balls.  Cover and let rest for 10 minutes.
Make into braids or buns and rise once more.
Bake until done.  You can frost with a orange icing and sprinkle some nuts if desired.
Iced Espresso Marvo


Ingredients:
sparkling water, sugar

Directions:
Pour espresso over ice in a tall glass., Fill the remainder of the glass with mineral water., Sweeten as and if you like., Give a quick stir and serve.
Sawmill Gravy


Ingredients:
pork sausage, butter, all-purpose flour, milk, salt, black pepper

Directions:
Cook sausage in a large skillet over medium heat, crumbling and cooking until no longer pink.
Remove sausage and wipe skillet.
Melt butter in same skillet over low heat.
Whisk in flour and stir until smooth, about 1 minute.
Whisk in milk gradually and cook, stirring constantly until thickend and bubbly (about 12 minutes].
Stir in sausage, salt, pepper, and Italian seasoning if desired.
Paleo Stuffed Pork Loin


Ingredients:
egg, onion, Rotel Tomatoes, artichoke hearts, fresh sage, thyme, garlic cloves, coconut oil

Directions:
In a medium skillet over a medium-high heat, saute the onion, tomatoes, artichoke hearts, sage, thyme, and garlic in a 2 tablespoons of coconut oil. Saute everything for about 3 to 4 minutes, just until the onions become slightly translucent and the tomatoes and artichokes begin to become tender. Remove the skillet from the heat and set aside for later use.
Place the pork tenderloin in a 9×13 baking dish, rub some coconut oil all over and sprinkle with salt and pepper to taste. In order to stuff the loin, create a seam in the meat by cutting it down the center lengthwise, essentially, you want to be able to unfold the meat. Set the meat aside until the stuffing has been prepared.
Preheat your oven to 450°F.
Turn your attention back to the stuffing. Once the ingredients from the skillet have completely cooled, whisk in an egg. The egg is essential to the stuffing, as this is what replaces the usual “breadcrumbs” and works to hold everything together. However, to make this work best, tomato/artichoke mixture must be cool, otherwise it will cook the egg before it is even stuffed in the meat and the egg will no longer act as a glue, since it cannot be cooked twice.
Take the stuffing and begin spreading it across the seam of the meat. Avoid filling the meat too much, as you will not be able to fold the pork closed. Use some toothpicks to ensure the tenderloin does not pop open while cooking.
Cook, uncovered, at 450 F for 30 minutes. Once the first 30 minutes have passed, reduce the heat to 300 F and cook for another 20 minutes. When the time is up, turn off the oven, but allow the meat to remain in it for at least 15 minutes. This cooking method is perfect for keeping the meat from overcooking and becoming dry. Bon apetit!
Moroccan Beef With Artichokes


Ingredients:
beef stew meat, ghee, olive oil, onions, water, ground cumin, salt, black pepper, garlic powder, frozen artichoke hearts, lemon juice, sugar, flour

Directions:
Heat the smen & oil in a pressure cooker. Fry the onion & beef until browned on all sides.
Add water & spices then seal with the lid & cook for 15 minutes (after it begins to hiss].
Release the pressure then open the cooker. Add the artichokes, lemon juice, sugar, flour & another 1/2 cup of water. Cook under pressure for additional 5 minutes.
Naan


Ingredients:
dried yeast, water, sugar, yogurt, egg, ghee, butter, salt, flour, butter, poppy seeds, cumin

Directions:
In a small warm bowl (not hot] pour in the 1/4 cup water and sprinkle on the yeast.
Add 1 tsp sugar and stir, leave in a warm place for 10 minutes or until it starts to froth (if it does not froth your yeast is not working and start over check expiry date of the yeast]
Stir yogurt until smooth and mix in the remaining 2 tbsp sugar, 1/2 cup water,egg, melted ghee and salt.
Stir in the yeast mixture.
In another bowl put in 2 cups flour, make a well in the center and pour in liquid (Use mixer with dough hook] mix until you have a smooth dough.
Slowly add remaining flour until you have a stiff dough, use dough hook and knead for 7-8 minutes or knead by hand for 10-12 minutes until the dough is elastic& smooth.
Form dough into a ball and place in a greased warm bowl, turn the dough over so the top is greased too, cover with a damp tea towel and keep in a warm place (I usually put it in the oven with my oven light on].
When it has doubled in size punch down, divide into 8 balls and let it rest for 10 minutes.
Pat dough into circles making them thinner in the centre and thicker around the rim.
Pull one end outwards making a teardrop shape or pull both ends outward making an oblong shape.
They should be about 8" long and about 3-4" wide.
Brush with melted ghee (butter]
Bake in 450f oven for about 10 minutes or until golden and puffed.
Harry Connick Jr.'s Jambalaya


Ingredients:
butter, onions, celery, green pepper, boneless skinless chicken thighs, garlic, bay leaves, dried thyme, tomato paste, andouille sausage, diced tomatoes, chicken broth, long grain white rice, cooked ham, green onion

Directions:
In 6-quart dutch oven, melt butter on medium-high. Add onion, celery, and green pepper, and cook 6 minutes or until softened, stirring. Add chicken, garlic, and seasonings; cook 2 minutes. Stir in tomato paste, then sausage; cook 2 minutes longer.
Add tomatoes with their juice, broth, rice, and ham; heat to boiling on high. Reduce heat to low; cover and simmer 20-30 minutes or until liquid is absorbed.
Discard bay leaves; garnish with green onions if you like.
Monster Mish-Mash Mix


Ingredients:
butter, honey, cinnamon, raisins, peanuts

Directions:
Preheat oven to 275ºF.
Place popped corn into a 13 x 9-inch baking pan.
Combine butter, honey and cinnamon.
Pour over popcorn; stir until evenly coated.
Bake for 10 minutes.
Spread on foil to cool.
Stir in raisins and candy corn.
Store in tightly covered container.
Paleo Maryland Crab Cakes
Category: appetizers-and-snacks
By sammyc14

Feel free to get creative! Add celery, jalapenos, or other ingredients. You can also use chopped shrimp in this recipe for shrimp cakes.

Ingredients:
1  large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon lemon juice
1 ½ teaspoons seafood seasoning, such as Old Bay™
ground black pepper to taste
1 pound fresh lump crabmeat
¼ cup almond flour
1 tablespoon finely diced red pepper
2 teaspoons sliced green onion
1 tablespoon chopped fresh parsley
⅓ cup almond flour

Directions:
Grease a baking sheet. Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl. Place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. Mix in 1/4 cup almond flour, peppers, green onions, and parsley. Form mixture into 6 patties. Place 1/3 cup almond flour in a shallow bowl. Dredge each cake in almond flour and set on prepared sheet pan; refrigerate for at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Bake crab cakes in the oven until golden brown, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 114.1
Fat: 6.8 g
Saturated fat: 1 g
Carbohydrates: 4.3 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 9.7 g
Cholesterol: 46.9 mg
Sodium: 272.6 mg
Maduros


Ingredients:
plantains, sugar, salt, butter

Directions:
Combine plantains, sugar & salt. Toss well.
Melt butter in non-stick skillet and sauté plantains over medium heat for about 5 minutes, or until browned, turning to brown both sides.
Salmon Baked on a Cedar Plank With Hoisin Glaze


Ingredients:
hoisin sauce, salmon fillets, lime, juice and zest of, honey, garlic cloves, fresh cilantro, coarse salt

Directions:
Stir the hoisin, lime juice, lime zest, honey, garlic and cilantro together in a small bowl.
Soak the cedar plank in water for at least 2 hours and up to 12.
Preheat the oven to 425 degrees F.
In a small bowl, stir together the ingredients to make the hoisin glaze. Lightly season the salmon with salt. Spoon the glaze over the salmon so it is fully coated.
Heat the soaked cedar plank in the oven for 15 minutes to bring out the aroma of the wood.
Place the salmon on the plank, skin side down.
Bake for 10 to 15 minutes in the oven, until the fillet can be barely flaked with a fork.
Cuban-Style Mojo Shrimp
Category: world-cuisine
By Bibi

Shrimp is one of my favorite weeknight meals, because it is so quick to prepare! The Cuban-style marinade is full of citrus flavors with a few surprises. Normally, "mojo" means a flavor based on Seville oranges, and these sour oranges can be hard to find. A bit of extra lime, some grapefruit juice, and vinegar stand in for the brightness of the missing Seville oranges in this recipe. The red pepper flakes add just a little zing, so if you like spicy foods, feel free to add more, to your taste. We like this with simple white rice and some black beans, or a side of grilled mixed veggies.

Ingredients:
½ cup lime juice
¼ cup orange juice
¼ cup grapefruit juice
¼ cup lemon juice
¼ cup vinegar
¼ cup extra-virgin olive oil
5 cloves garlic, peeled and chopped
½ teaspoon dried Mexican oregano
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground cumin
1 pinch salt and ground black pepper to taste
1 pound fresh shrimp - peeled, deveined, and tails removed
2 tablespoons chopped fresh cilantro  (Optional)

Directions:
Pour lime, orange, grapefruit, and lemon juices into a blender or food processor. Add vinegar, oil, garlic, Mexican oregano, red pepper flakes, and cumin. Pulse several times, then blend until the garlic pieces disappear, about 1 minute. Season with salt and pepper and pulse one more time. Pour marinade into a 1-gallon resealable bag and add shrimp. Squeeze most of the air out of the bag and seal.  Refrigerate for 15 minutes, with the shrimp inside the bag in a single layer. Drain and reserve marinade. Heat a nonstick skillet over medium heat and cook shrimp in a single layer, 1 to 1 1/2 minutes per side. Shrimp are done when they are opaque, pink and white, and curled into a "C" shape. Remove shrimp from the skillet and set aside. Pour reserved marinade into the same skillet and bring to a boil. Boil until marinade is reduced to about 2/3 cup, about 6 minutes. Pour into a small serving pitcher or sauce boat. Serve shrimp with sauce on the side as a dipping sauce, or toss shrimp in the sauce. Garnish with fresh cilantro.

Prep time: 25 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 4 servings

Calories: 372.4
Fat: 25 g
Saturated fat: 3.8 g
Carbohydrates: 18.6 g
Sugars: 2.3 g
Dietary fiber: 0.8 g
Protein: 19.6 g
Cholesterol: 156.6 mg
Sodium: 345.4 mg
Nuclear Brownies


Ingredients:
sweet unsalted butter, eggs, granulated sugar, all-purpose flour, baking powder, salt, vanilla, powdered sugar

Directions:
Place butter and chocolate squares in a glass microwave-safe bowl.
Cook on HIGH 1-2 minutes, or until melted- watch carfeully and remove as soon as it is almost completely melted or it will start to pop.
Stir well and set aside to cool a couple of minutes.
In a bowl, beat eggs until light& foamy.
Gradually add sugar and slightly cooled chocolate mixture, beating as you do (don't add it all at once or you will cook the eggs].
Combine flour, salt, and baking powder and stir into the mixture along with vanilla, mixing until combined.
FOld in chocolate chips and pour into a greased 8" square glass microwave-safe baking dish.
Cook uncovered on HIGH for 3 minutes.
Rotate pan 1/4 turn (even if you have a revolving microwave base] and cook another 3 minutes.
Remove from microwave and let sit on wire rack in pan at least 15 minutes or until cool.
Before serving, slice into squares and dust with powdered sugar.
Egg-Free Royal Icing
Category: desserts
By A Shadd

This easy royal icing recipe dries shiny and hard! Add more or less milk based on how thick you want your icing. You can replace the almond extract with any flavor you prefer. Add food coloring of your choice.

Ingredients:
1 cup confectioners' sugar
4 teaspoons milk
2 teaspoons light corn syrup
¼ teaspoon almond extract
1 drop food coloring, or as desired

Directions:
Stir together confectioners' sugar and milk in a small bowl until smooth. Beat in corn syrup and almond extract until royal icing is smooth and glossy. Add food coloring to your desired intensity.

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

Calories: 42.4
Carbohydrates: 10.8 g
Sugars: 10.1 g
Sodium: 0.8 mg
Almond Cheddar Appetizers


Ingredients:
mayonnaise, Worcestershire sauce, sharp cheddar cheese, onion, bacon

Directions:
In a bowl, combine mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon.
Cut bread into 1/2 inch slices; spread with cheese mixture.  Cut slices in half; place on a greased baking sheet.
Bake at 400 for 8-10 minutes or until bubbly.
Buttermilk Fried Corn


Ingredients:
fresh corn kernels, buttermilk, flour, cornmeal, salt, pepper

Directions:
Combine corn kernels and buttermilk in large bowl; let stand 30 minutes.
Drain.
Combine flour and next 3 ingredients in large zip-top plastic bag.
Add corn to flour mixture, a small amount at a time, and shake bag to coat corn.
Pour oil to depth of 1 inch in a Dutch oven; heat to 375*.
Fry corn, a small amount at a time, in hot oil 2 minutes or until golden.
Drain on paper towels.
Serve as a side dish or sprinkle on salads, soups, or casseroles.
Yield: 2 cups.
Jumbo Black Bottom Coconut Macaroons


Ingredients:
sweetened coconut, sweetened condensed milk, salt, vanilla extract, cream of tartar, sugar, canola oil

Directions:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and butter the paper.
In a large bowl, use a fork to stir the coconut, condensed milk, salt, vanilla, and almond extract to blend them together. Set aside.
In a clean medium bowl, use a whisk or electric hand mixer to beat the egg white and cream of tartar on low speed until foamy and the cream of tartar dissolves. Whisk vigorously or increase the mixer speed to medium-high and beat until soft peaks form. Whisk or use the mixer to beat in the sugar. Use a rubber spatula to fold half of the whipped egg white into the coconut mixture, then fold in the remaining white. Using an ice cream scoop with a 1/4 cup capacity or a 1/4 cup measuring cup, scoop mounds of the coconut batter onto the prepared baking sheet, spacing the macaroons two inches apart.
Bake until the bottoms of the cookies and the tips of the coconut shreds are light brown, about 17 minutes. Cool the cookies on the baking sheet for 5 minutes. Slide a metal spatula under the macaroons to loosen them from the parchment and transfer them to a wire rack to cool completely.
Make the chocolate coating. In a heatproof container or top of a double boiler, put the chocolate and oil. Place it over, but not touching, a saucepan of barely simmering water. Stir over the hot water until the chocolate melts and is smooth. Remove from over the water and let it cool and thicken slightly, about 10 minutes. Scrape the chocolate coating into a small bowl. Dip the bottom of each macaroon in the chocolate and place each cookie, chocolate bottom facing up or on its side on a wire rack. You will have some chocolate coating leftover for another use or to pour over ice cream. Let the macaroons sit until the chocolate coating is firm, about 1 hour. To speed the firming of the chocolate, refrigerate the macaroons on the rack for about 15 minutes.
Serve cold or at room temperature. Store in the refrigerator in a covered container for up to 5 days.
Duck Fat-Roasted Brussels Sprouts
Category: fruits-and-vegetables
By Chef John

A few tablespoons of duck and a very hot oven is all you need to turn some sleepy Brussels sprouts into something much more special.

Ingredients:
2 tablespoons duck fat, or more as needed
2 pounds Brussels sprouts, trimmed and halved lengthwise
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
1  lemon, juiced

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Heat duck fat in a small saucepan until melted. Combine Brussels sprouts, salt, black pepper, cayenne pepper, and melted duck fat in a large bowl until Brussels sprouts are evenly coated. Transfer to the prepared baking sheet. Bake in the preheated oven until Brussels sprouts are browned and tender, but still slightly firm, 15 to 20 minutes. Flip Brussels sprouts over halfway through. Top with freshly squeezed lemon juice.

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

Calories: 125
Fat: 3.1 g
Saturated fat: 0.8 g
Carbohydrates: 23.4 g
Sugars: 5 g
Dietary fiber: 10 g
Protein: 8 g
Cholesterol: 2.5 mg
Sodium: 106.4 mg
Scalloped Tomatoes


Ingredients:
butter, onion, diced tomatoes, sharp cheddar cheese

Directions:
Melt butter in a large pan over medium heat.
Add onions and saute', approximately 3-5 minutes.
Add bread cubes and saute' until bread begins to toast.
Add tomatoes and heat thoroughly.
Add salt and pepper to taste.
In a greased 9X9 Pyrex (or larger], layer 1/2 the tomato mixture, 1/2 the sharp cheddar.  Repeat.
Bake at 350 for 30 minutes or til cheese on top is bubbly.
Pesto sauce (for pizza especially)


Ingredients:
fresh basil, fresh Italian parsley, parmesan cheese, romano cheese, pine nuts, garlic, salt, red pepper flakes, olive oil, lemon juice, water

Directions:
Combine all ingredients in a food processor or blender., Puree until the mixture forms a smooth, thick paste., Topping ideas for pesto pizza: Sliced crimini mushrooms., Reconstituted sun-dried tomatoes., Sliced black olives., Shaved Parmesan cheese.
Goat Cheese Stuffed Mushrooms


Ingredients:
white button mushrooms, bulk Italian sausage, fresh parsley

Directions:
Pre – Heat oven to 350°F.
Clean mushrooms with a soft brush or cloth.
Remove the stems of the mushrooms and chop in food processor.
Mix sausage , bread crumbs, 2/3 package of Chavrie and chopped mushroom stems.
Stuff each mushroom cap with about 1 tablespoons of sausage mixture.
Place stuffed mushrooms on a baking tray and bake for 15- 18 minutes until sausage is cooked and mushrooms are tender.
Arrange on a serving platter and top each mushroom with a dollop of the remaining Chavrie and sprinkle with chopped parsley.
Asian Black Pepper Crab


Ingredients:
garlic cloves, ginger, oyster sauce, dark soy sauce, soy sauce, sugar, black pepper, cilantro leaf

Directions:
Steam crabs until bright red - ideally using a crab pot with a rack. Remove from heat and cool.
Turn each crab on its back; lift and remove apron. turn over & pull off back. Remove and discard the devil's fingers (gills] and  the creamy, green or yellow tomalley in the center. Crack body in half. Remove & crack claws gently with a nutcracker.
Heat oil in a wok or a large skillet over high heat. Sauté crab pieces 2 minutes. Remove from pan and set aside.
Turn down heat to medium; add garlic, ginger, and chiles. Cook 3 minutes, stirring frequently. Add oyster sauce, dark soy sauce, thin soy sauce, and sugar. Reduce heat to low and simmer 30 seconds.
Add pepper and return crab to wok; stir until coated with sauce. Serve garnished with cilantro.