xiaoxl/recipe_data huggingface dataset:
Hamburger Buddy


Ingredients:
garlic cloves, carrots, white mushrooms, onion, dried thyme, salt, fresh ground pepper, water, Worcestershire sauce, all-purpose flour, reduced-fat sour cream, fresh parsley, chives

Directions:
Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.
Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley.
Instant Pot® Shrimp Scampi Risotto
Category: main-dish
By thedailygourmet

I tried to combine the best of both worlds with this combination of risotto and shrimp scampi.

Ingredients:
2 tablespoons salted butter
1 tablespoon olive oil
1  shallot, minced
3 cloves garlic, minced
1 cup Arborio rice
1 ½ cups chicken broth
½ pound frozen raw shrimp - peeled, deveined, and tail off
¼ cup Pinot Grigio wine
¼ cup freshly grated Parmesan cheese
½ teaspoon red pepper flakes
1 tablespoon freshly squeezed lemon juice, or to taste
1 teaspoon minced fresh parsley

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 2 servings

Calories: 721.7
Fat: 22.7 g
Saturated fat: 10.2 g
Carbohydrates: 90 g
Sugars: 2.3 g
Dietary fiber: 1.6 g
Protein: 31.2 g
Cholesterol: 216.5 mg
Sodium: 1311.7 mg
Quick and Easy Jambalaya
Category: everyday-cooking
By NanLan

This recipe is a quick and easy way to enjoy jambalaya without spending too much time in the kitchen. It has just enough spice to give it a kick without making it too spicy. I use turkey kielbasa to make this recipe a little more healthy. I also suggest making your own home-mixed Cajun seasoning to avoid too many unnecessary additives.

Ingredients:
8 ounces smoked sausage, sliced into 1/4-inch rounds
1 tablespoon canola oil
1  celery stalk, diced
1  yellow bell pepper, diced
½  onion, diced
1 (10 ounce) can chunk chicken breast, drained and flaked
1 ½ teaspoons Cajun seasoning
1 (16 ounce) can chicken broth
1 (16 ounce) can diced tomatoes
2 cups instant brown rice

Directions:
Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain. Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes. Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 506.5
Fat: 22.6 g
Saturated fat: 6.2 g
Carbohydrates: 45.4 g
Sugars: 7.6 g
Dietary fiber: 4.6 g
Protein: 29.6 g
Cholesterol: 82.7 mg
Sodium: 2037.5 mg
Stove Top Coated Chicken


Ingredients:
boneless skinless chicken breasts, Stove Top stuffing mix, butter

Directions:
Preheat oven to 350°F.
Pour Stuffing mix into a plastic bag and use a rolling pin to crush the bread cubes into a fine mixture. (This can also be done alot faster with a food processor if you have one]. You want to "break-down" most of the large pieces or they will become too hard after cooking.
Mix the melted butter into the Crumb mixture until well combined. Pour the crumbs onto a plate.
Pour the can of soup a bowl and give it a quick stir to loosen the texture. Dip the chicken breasts into soup and coat well.
Dredge the soup coated chicken breasts in the crumb mixture. Make sure the breasts are fully coated with the crumbs.
Place chicken on a lightly sprayed cookie sheet making sure the pieces do not touch.
Bake for 30-45 minutes until chicken is fully cooked. (bake time depends on thickness of chicken breasts].
Super Easy Shredded Beef Chilli


Ingredients:
olive oil, roast beef, water, diced tomatoes, diced green chilies, pinto beans, black beans, sour cream, tortilla chips, green onion

Directions:
Cut roast in fourths, cook meat in a frying pan on high heat with the olive oil until each side is browned, only cook one or two pieces of meat at a time so you do not overcrowd the pan.
Put the browned meat, tomatoes, water, greens chillies, and taco seasoning in a large crock pot. Cook on medium heat.
After about 6 hours add the beans to the rest of the ingredients, then cook an additional 2 to 3 hours.
Check on the chili from time to time, if it begins looking too thick then add more water as needed.
The chili is done when the beef begins looking stringy after stirring.
When chilli is done serve with sour cream, crushed tortilla chips, cheese, and/or green onions.
Butternut Curry Soup


Ingredients:
butter, leeks, shallot, curry powder, light brown sugar, low sodium chicken broth, sour cream, fresh chives

Directions:
1.	Melt butter in large saucepan over medium heat.  Cook leeks 3 minutes.  Add squash, curry powder and sugar; cook 2 minutes.
2.	Add broth; cover and bring to a boil.  Reduce heat and simmer 15 minutes or until squash is soft.  Remove from heat.
3.	Puree squash mixture with immersion blender or in food processor or blender until smooth.  Serve with sour cream or Greek yogurt and chives, if desired.
VARIATION:  To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 tablespoons minced fresh ginger for curry powder.
Subtle Sweet Hot Wings


Ingredients:
chicken wings, lemon pepper seasoning, all-purpose flour, butter, garlic, garlic clove, hot chili sauce, lemon juice

Directions:
In a large mixing bowl.
Pat Chicken Wings dry, can also make cuts to meat side of chicken for thorough cooking.
Season with lemmon pepper seasoning.
then in a bowl mix 1 cup of flour with 1 tsp of salt and pepper.
Combine flour with the Chicken Wings.
Let Wings sit with flour for 5 minutes.
then place in oil. deep fry for 15 - 18 minutes or pan fry 8 minutes each side on medium  to medium high heat.
With 5 minutes left for chicken to cook.
Warm up 1/2 stick of butter in a pot on low to medium heat.
when butter is near melted add in garlic.
let it cook and but don't brown,.
When garlic is near browning add in the Franks Hot Sauce.
Take out the chicken wings, make sure they are fully cooked no blood to the bone.
add in the Thai Chili Sauce to the hot sauce pot.
squeeze the half of lemon.
stir the sauce until it is blended.
add in fried chicken.
stir until Chicken is covered in sauce.
When plating, pour the sauce over the chicken wings.
Spicy Mexican Hot Chocolate Cookies
Category: desserts
By Brandi Rose

These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.

Ingredients:
1 ¾ cups white sugar, divided
1 cup softened butter
1 teaspoon vanilla extract
½ teaspoon sea salt
2  large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon, divided
½ teaspoon cayenne pepper
2 ¼ cups all-purpose flour
1 cup semisweet chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough. Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl. Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets. Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 24 cookies

Calories: 212
Fat: 10.6 g
Saturated fat: 6.4 g
Carbohydrates: 29.2 g
Sugars: 18.5 g
Dietary fiber: 1.4 g
Protein: 2.5 g
Cholesterol: 35.8 mg
Sodium: 151 mg
Game Day Dip


Ingredients:
mayonnaise, sour cream, dried parsley, dill weed, corned beef, green onions

Directions:
Combine mayonnaise and sour cream.
Add parsley,beaumonde,and dill.
Chop the corn beef and onion very small and add to the mixture.
Scoop the center out of one of the loaves of bread and reserve. Make sure the hole is big enough to hold the dip.
Slice the reserved bread and the other loaf of bread into three or four inch cubes.
Place cubes around the bread bowl and serve.
Do not sub another bread in this recipe -- the key ingredient is the sweetness of the Hawaiian bread.
Make ahead if you can, much better after it has meld.
German Strawberry Roll
Category: world-cuisine
By elisabeth

This is a classic German strawberry roll (Erdbeerrolle) recipe made with sponge cake, whipped cream, and fresh strawberries. My favorite cake when strawberries are in season! If you like, you can cover the outside with more whipped cream and decorate with extra strawberries.

Ingredients:
4  eggs, divided
½ cup white sugar
2 teaspoons vanilla sugar
3 tablespoons confectioners' sugar
¼ cup all-purpose flour
½ teaspoon baking powder
2 teaspoons white sugar
¾ cup heavy whipping cream
teaspoon vanilla sugar
2 cups finely chopped strawberries
½ cup whipping cream
5  fresh strawberries, halved

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine egg yolks, 1/2 cup sugar, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until foamy. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add confectioners' sugar, continuing to beat until stiff peaks form. Slide over the egg yolk mixture. Sift flour and baking powder over the stiff egg whites. Carefully fold everything into the egg yolk mixture until batter is well combined, but do not over mix. Spread batter onto the prepared baking sheet. Bake in the preheated oven until sponge cake is set and lightly browned, 12 to 16 minutes. Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour. Beat 3/4 cups cream in a chilled glass or metal bowl with an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until stiff peaks form. Fold in strawberries with a spatula. Carefully unroll sponge cake. Spread strawberry cream on top, leaving a little room on the edges. Carefully roll up and place seam down onto a cake platter. Allow to chill in the refrigerator for 1 hour. Beat 1/2 cup cream in a chilled glass or metal bowl with an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until stiff peaks form. Spread all over the strawberry roll and garnish with strawberry halves.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 35 mins
Yields: 10 servings

Calories: 186.4
Fat: 10.7 g
Saturated fat: 6 g
Carbohydrates: 20.5 g
Sugars: 14.9 g
Dietary fiber: 0.7 g
Protein: 3.2 g
Cholesterol: 98.1 mg
Sodium: 58.5 mg
Grilled Tilapia with Mango Salsa
Category: seafood
By Naomi Witzke

Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.

Ingredients:
⅓ cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
½ teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
½  red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1  jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

Directions:
Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Prep time: 45 mins
Cook time: 10 mins
Total time: 1 hr 55 mins
Yields: 2 servings

Calories: 634
Fat: 40.2 g
Saturated fat: 5.8 g
Carbohydrates: 33.4 g
Sugars: 25.2 g
Dietary fiber: 4.4 g
Protein: 36.3 g
Cholesterol: 62.2 mg
Sodium: 696.7 mg
Creamy Potato Soup


Ingredients:
potatoes, celery ribs, onion, water, chicken bouillon granules, butter, all-purpose flour, salt, pepper, milk, sour cream, cheddar cheese

Directions:
In a large pot, add potatoes, celery, onion, water and bouillon; bring to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender; cool slightly.
Place half of potato mixture in a blender; cover and puree.
Repeat with remaining potato mixture; set aside.
In same large pot, melt butter.
Stir in flour, salt and pepper until smooth.
Gradually add milk and bring to a boil.
Boil and stir constantly for 2 minutes.
Pour in potato puree and cook until heated thoroughly.
Pour soup into individual serving bowls; garnish with sour cream and shredded cheddar cheese.
Cranberry-Orange Spiced Oatmeal
Category: breakfast-and-brunch
By Leah Prather Hanley

This is a wonderful microwave recipe that gets me going every morning! It's made with no added sugar, and plenty of oats and cinnamon for a warm, tasty breakfast. I also add turmeric and ginger for wholesome benefits.

Ingredients:
¾ cup old-fashioned rolled oats
½ teaspoon ground cinnamon, or to taste
¼ cup dried cranberries
½ cup frozen blueberries
¼ teaspoon ground turmeric  (Optional)
1 pinch ground ginger  (Optional)
1 cup water
¼ cup orange juice, or as needed

Directions:
Place the rolled oats, cinnamon, cranberries, and blueberries in a microwave safe bowl. Add the turmeric and ginger, if desired. Pour in the water, and stir to mix ingredients. Cook on High until water is absorbed, about 2 minutes. Stir in orange juice to desired consistency.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 1 serving

Calories: 397.7
Fat: 4.5 g
Saturated fat: 0.8 g
Carbohydrates: 84.8 g
Sugars: 32.6 g
Dietary fiber: 10.4 g
Protein: 9.1 g
Sodium: 12.7 mg
Tortellini Skewers
Category: appetizers-and-snacks
By J Scholfield

Pretty appetizer that is easy to make.

Ingredients:
1 (20 ounce) package refrigerated tortellini
2 pints cherry tomatoes
½ cup pesto
toothpicks

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini float to the top, 5 to 6 minutes. Drain and rinse with cold water. Place tortellini, cherry tomatoes, and pesto in a large bowl; toss until evenly coated. Skewer one tortellini and one tomato on each toothpick. Arrange on a tray. Keep refrigerated until serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 servings

Calories: 207.9
Fat: 9 g
Saturated fat: 3.3 g
Carbohydrates: 24.6 g
Sugars: 1.2 g
Dietary fiber: 2 g
Protein: 8.7 g
Cholesterol: 23.7 mg
Sodium: 258.8 mg
Cedar Planked Halibut
Category: main-dish
By Luke

Halibut steaks are barbequed on a cedar plank with a succulent butter and herb basting sauce.

Ingredients:
1  untreated cedar plank
½ cup butter, melted
1 tablespoon lemon juice
2 teaspoons herbes de Provence
2 teaspoons dried dill weed
2 teaspoons dried tarragon
1 teaspoon paprika
3 cloves garlic, minced
4  halibut steaks
ground black pepper to taste

Directions:
Place the cedar plank in water to soak, about 30 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Stir butter, lemon juice, herbes de Provence, dill, tarragon, paprika, and garlic together in a small bowl. Place halibut steaks on the cedar plank. Season to taste with pepper; spoon half the butter mixture onto the halibut. Place the cedar plank into the grill; cook, with grill lid closed, for 20 minutes. Open grill; baste halibut with remaining butter mixture. Continue grilling until fish flakes easily with a fork, about 10 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 397.6
Fat: 27 g
Saturated fat: 15.1 g
Carbohydrates: 2.3 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 35.8 g
Cholesterol: 114.7 mg
Sodium: 256.2 mg
Pepperoni Meatza
Category: main-dish
By Adpa

For people that are gluten-intolerant, low-carb, paleo, or whatever, it can be hard to go without pizza. This dish makes it a lot easier. It is made pretty much exactly the same as pizza, but with ground beef as the crust. Sounds weird at first, but it is absolutely delicious and very filling. This is something great to make ahead of time and then eat as leftovers later on. It's great hot or cold, just like pizza! I find that if you make 6 square slices, each slice is usually more than enough to fill you up. Feel free to add whatever toppings you normally eat on pizza. It will taste just as good!

Ingredients:
1 tablespoon salt
1 teaspoon caraway seeds  (Optional)
1 teaspoon dried oregano
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon red pepper flakes, or to taste  (Optional)
2 pounds extra lean ground beef
2  eggs
½ cup grated Parmesan cheese
1 (12 ounce) package shredded mozzarella cheese
1 cup tomato sauce
1 (3.5 ounce) package sliced pepperoni, or to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Mix together salt, caraway seeds, oregano, garlic salt, ground black pepper, and crushed red pepper flakes in a small bowl. Mix ground beef and eggs in a mixing bowl until thoroughly incorporated. Add Parmesan cheese and seasoning mixture to beef; combine. Press ground beef mixture into a 12x17-inch pan, spread out evenly. Bake in the preheated oven until meat is no longer pink, about 10 minutes. Drain grease. Set oven rack about 6 inches from the heat source and turn on the oven's broiler. Sprinkle 1/3 of the mozzarella cheese over baked meat, followed by tomato sauce in an even layer. Sprinkle another 1/3 of the mozzarella cheese over the sauce and top with slices of pepperoni. Sprinkle remaining mozzarella cheese over pizza. Broil until cheese is melted, bubbling, and lightly browned, 3 to 5 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 1 -12x17-inch pizza

Calories: 506.1
Fat: 27.8 g
Saturated fat: 13.3 g
Carbohydrates: 5.1 g
Sugars: 2.5 g
Dietary fiber: 1 g
Protein: 56.5 g
Cholesterol: 220.3 mg
Sodium: 2520.9 mg
Moms Stuffed Mushrooms


Ingredients:
mushrooms, parmesan cheese, mozzarella cheese, basil, garlic clove

Directions:
clean mushrooms with damp cloth.remove stems and finely chop them set aside.
spray a skillet and add chopped stems and garlic a few minutes later. add pepper and dried basil. saute until slightly brown. remove from heat to cool slightly. mix in bread crumbs and parm cheese and then add mozzarella.
stuff each mushroom and pat down lightly.
top each mushroom with a little butter.
put in preheated 350 oven for 30.
Easy Chicken Enchiladas


Ingredients:
butter, sour cream, salt, black pepper, flour tortillas

Directions:
Debone chicken.
Pull the meat with 2 forks.
Melt the butter.
Add can of sauce, taco seasoning, sour cream, salt & pepper.
When sauce is well blended add chicken meat.
Spray 8 x 8 casserole dish.
Place a tortilla in the palm of a hand.  Spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches Next place each tortilla seem down in dish while pushing tortillas tighter together.
Once all tortillas are in the dish, if I have any mixture left, I spoon the remaining along the two sides of the pan.
Top the dish with shredded cheese as much as you want.
I cover the dish with aluminum foil & bake at 400 for 20 - 25 minutes to melt cheese.
I serve it with Tostitos bite size.
Stained Glass Cake


Ingredients:
dates, brazil nuts, prunes, eggs, brown sugar, vanilla essence, rum, butter, plain flour, baking powder, salt

Directions:
Chop the pineapple and apricots into fairly large pieces, and leave the remaining fruit and nuts whole.
Mix all these fruits and nuts together, then reserve a half cup of them for the topping.
Beat the eggs until light and fluffy, then add the sugar, vanilla essence, rum and softened butter.
Continue beating until well blended.
Sift the flour with the baking powder and salt and add with the fruit and nuts, mix thoroughly.
Grease a 20cm ring tin and line the base.
Spoon mixture evenly into the tin, arrange the reserved fruit and nuts over the top, pressing down gently.
Bake in a slow oven for about 1 1/2 hours or until cake is firm to touch.
Allow to cool for 10 minutes in the tin before turning out.
Store in an airtight container wrapped in foil.
To serve, cut into very thin slices with a very sharp knife-the thin slices show off the beautiful colours of the fruits.
Avocado Toast With Lemon


Ingredients:
avocado, lemon, salt, pepper

Directions:
Mash the avocado and spread it evenly on the toast pieces.
Squirt the lemon juice over the avocado. (Optional: Peel and place the lemon in pieces on top, after the squeeze.  I started this when I was a kid and still love it this way. Very lemony!].
Salt and pepper. Eat immediately before it gets soggy. This dish is best prepared by the person eating it so they are available to eat it right away!