xiaoxl/recipe_data huggingface dataset:
Apple Bread Pudding
Category: desserts
By SandyG

Baked apples in sweet, soft bread is a sweet snack for fall. You can leave the skin on the apples for more color.

Ingredients:
1 (14 ounce) wide loaf French bread, crust removed and bread cut into 2x1-inch cubes
2 tablespoons butter
2  apples - peeled, quartered, cored, sliced crosswise into 1/4-inch thick pieces
1 cup muscovado or packed brown sugar, plus more for garnish
½ teaspoon ground cinnamon
¼ teaspoon salt
4  large eggs
2  large egg yolks
3 cups milk
1 cup heavy cream
1 teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Spread bread cubes on a baking sheet and bake until crisp, about 20 minutes. Meanwhile, melt butter in a skillet over medium heat. Saute apples until tender, 7 minutes, then transfer to prepared baking dish along with bread. Toss to combine. Whisk together sugar, cinnamon, and salt in a large bowl. Whisk in whole eggs and yolks until well combined, then whisk in milk, cream, and vanilla. Pour mixture evenly over bread mixture. Let stand, covered, 45 minutes at room temperature. Preheat oven to 325 degrees F (165 degrees C). Bake pudding until bread has absorbed custard and is set, about 50 minutes.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 419.8
Fat: 20.2 g
Saturated fat: 11.3 g
Carbohydrates: 46.8 g
Sugars: 17.8 g
Dietary fiber: 2.1 g
Protein: 13.4 g
Cholesterol: 199.9 mg
Sodium: 501.9 mg
Blueberry (or Raisin) Bran Muffins


Ingredients:
lemon juice, skim milk, egg, molasses, whole wheat flour, all-purpose white flour, brown sugar, lemons, zest of, baking powder, baking soda, salt, blueberries, raisins

Directions:
In bowl, stir lemon juice into milk to sour it.
Stir in egg, oil and molasses.
Set aside.
In another large bowl, combine bran, both flours, sugar, lemon zest, baking powder, baking soda and salt.
Add milk mixture and blueberries or raisins.
Spoon mixture into muffin pan sprayed with nonstick spray.
Bake at 375 F for 20-25 minutes.
Sparkling Pomegranate Cocktail


Ingredients:
lime slices, maraschino cherry

Directions:
"Combine pomegranate juice and grenadine and simple syrup into a pitcher.  Add Presecco.  Fill champagne flutes or wineglasses.  Add a slice of lime and a cherry into glass -- Enjoy!"
Cherry Tomatoes in Herb Marinade


Ingredients:
cherry tomatoes, boiling water, red wine vinegar, green onions, dry basil, oregano leaves, pepper

Directions:
Place tomatoes, a few at a time, in a wire strainer and immerse in a large pan of rapidly boiling water for about 15 seconds.
Immediately rinse tomatoes under cold water.
Slip off and discard peels and stems, and place tomatoes in a shallow container with a tight fitting lid In a small bowl, combine vinegar, onions, basil, oregano, garlic salt, pepper, and oil, beat well and pour over tomatoes.
Cover and refrigerate for at least 2 hours or until next day, stirring several times To serve, eat with wooden picks directly from container, or spoon tomatoes onto plates.
Old-Fashioned Mashed Potatoes


Ingredients:
baking potatoes, 2% low-fat milk, butter, salt, ground black pepper

Directions:
Place the potatoes in a medium saucepan; cover with water.  Bring to a boil.  Reduce heat; simmer 15 minutes or until tender; drain.
Combine the milk, butter, salt, and pepper in a large bowl.,  Add potato; let stand for 5 minutes or until butter melts.
Beat the potato mixture with a mixer at high speed until smooth.
Spinach Fettuccine With Roasted Veggies


Ingredients:
spinach fettuccine, olive oil, red onion, minced garlic cloves, asparagus, carrot, artichoke hearts, diced tomato, mozzarella cheese

Directions:
Cook pasta and drain.  Be sure to use a good quality pasta, preferable some thing freshly made.  I like a brand called "al dente".
Heat oil, add onion and garlic, sauté for minute or two.
Add asparagus, carrot, mushrooms, artichoke hearts, cook together until veggies are tender, about 5 minutes.  Add tomatoes and simmer.  Add fettuccine and bring up to heat.
Top with mozzarella and serve.
Pacific Rim's Waldorf Salad


Ingredients:
Hellmann's mayonnaise, vanilla yogurt, dark amber maple syrup, seasoned rice vinegar, fine sea salt, white pepper, celery, golden raisin, fresh lemon, fuji apples, Asian pears, unsalted butter, coconut, fresh cilantro

Directions:
In a bowl combine mayonnaise, maple surup, seasoned rice vinegar,  sea salt and white pepper. Wisk dressing until smooth and chill.
Place apples and pears into lemon water.
Heat a small saute pan add butter, coconut, macadamia nuts and toast until golden brown.
Add celery, raisins, apples, pears, coconut, nuts to salad and toss well. Fold in salad dressing. Season to taste with fine salt and white pepper.
Chill salad for 30 minutes.
Place salad on a chilled plates and serve.
Garnish with Fresh Chopped Cilantro.
Vegetarian Chili with Black Beans
Category: soups-stews-and-chili
By Gene Payne

Quick, easy, and delicious vegetarian bean chili. Garnish with chopped fresh cilantro, sour cream, grated Monterey Jack cheese, and chopped green onions. Serve with corn bread or rice.

Ingredients:
3 (15 ounce) cans black beans
¼ cup olive oil
2 cups chopped onions
2 medium red bell peppers, coarsely chopped
6 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 ½ teaspoons ground cumin
½ teaspoon ground cayenne pepper
1 (16 ounce) can tomato sauce
salt and ground black pepper to taste

Directions:
Drain black beans, reserving 1/2 cup liquid. Set aside. Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes. Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes. Season to taste with salt and pepper. Ladle chili into bowls to serve.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 341.5
Fat: 10.6 g
Saturated fat: 1.6 g
Carbohydrates: 49.7 g
Sugars: 7.1 g
Dietary fiber: 18.7 g
Protein: 15.5 g
Sodium: 1244.6 mg
Layered Gazpacho Salad( Low Calorie)


Ingredients:
olive oil, canola oil, red wine vinegar, lemon juice, salt, pepper, garlic clove, lettuce, tomatoes, cucumbers, green bell pepper, beet, red onion, seasoned croutons

Directions:
In tightly covered container, shake all vinaigrette ingredients until well blended.
In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion and beets Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.
Moroccan Braised Chicken Legs and Thighs With Carrot Juice, Date


Ingredients:
salt, pepper, red onion, ground ginger, ground cinnamon, ground cumin, carrot juice, chicken broth, salt, dates, fresh lemon juice, cilantro

Directions:
Position a rack in the center of the oven and heat the oven to 350 degrees.
Season the chicken pieces generously with salt and pepper. Using a 10-11" straight side ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken skin side down in the pan (it'll be crowded], and cook until deeply brown, about 5 minutes.  Use a splatter screen if you have one]. Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more.  Transfer to plate.
Pour out and discard all but 1 tablespoon of the fat in the pan. Put the pan over medium heat.  Add the onion and cook, stirring frequestly, until it's soft and begins to color, 6 to 8 minutes.
Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute.
Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
return the chicken to the pan. Cover, transfer to the oven and braise for 15 minutes.
Add the dates and continue to braise until the chicken is fork-tender and the drumstick meatstarts to come away from the bone, 30 to 35 minutes more.
With a slotted spoon, transfer the chicken and the dates to a serving dish and keep warm by loosely covering the dish with foil.
Tilt the saute pan and skim off as much fat as possible from the sauce.
Bring the sauce to a boil over medium-high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, abouth 5 minutes.
Add the lemon juice and season to taste.
Pour the sauce over the chicken, sprinkle with the chopped cilantro and serve.
Vegan Chocolate Pumpkin Fudge Cake


Ingredients:
dark chocolate, pumpkin puree, water, apple cider vinegar, brown sugar, vanilla, canola oil, salt, cocoa powder, all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground allspice, ground cloves, ground cayenne pepper

Directions:
Preheat oven to 350. Grease and flour an 8” cake pan.
Melt the chocolate in a double boiler or in the microwave in 30 second increments.
In a medium bowl, whisk together the pumpkin, water, vinegar, sugar, vanilla, oil, and salt.
In a large bowl, sift together the cocoa powder, flour, baking soda, and baking powder. Add in spices and whisk to combine.
Combine the wet mixture with the dry mixture until smooth. Pour in melted chocolate and whisk well to combine.
Scrape batter into prepared pan and bake 35-40 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes, then remove from pan and continue cooling.
Fancy Mac 'n' Cheese


Ingredients:
fresh broccoli florets, onion, garlic cloves, butter, butter, milk, cooked ham, Dijon mustard, parmesan cheese

Directions:
Set cheese sauce packet from dinner mix aside. Bring 6 cups water to a boil. Add macaroni; cook for 4 minutes. Add the broccoli, onion and garlic. Cook 3-6 minutes longer or until macaroni is tender; drain.
In a large saucepan, melt 1/2 cup butter. Stir in cheese sauce mix and milk. Add ham, mustard, salt and pepper. Stir in macaroni mixture.
Transfer to a greased broiler-proof 2-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. Broil 4-6 inches from the heat for 4-5 minutes or until top is golden brown. Yield: 8 servings.
Thanksgiving Cranberry Peach Cobbler


Ingredients:
cinnamon, nutmeg, butter, pecans, whole berry cranberry sauce, vanilla ice cream

Directions:
Preheat oven to 350 degrees.
Combine cake mix, cinnamon, nutmeg in a bowl.
Cut in butter with a pastry blender until crumbly.
Stir in nuts and set aside.
Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit.
Bake for 45 to 50 minutes or until golden brown.
Serve with ice cream.
3 Dragon’s Szechuan Steak


Ingredients:
sweet onion, celery ribs, green onions, garlic cloves, canola oil, crushed red pepper flakes, cornstarch, soy sauce, soy sauce, hot chili sauce, sake, dry sherry, hoisin sauce, sugar

Directions:
Partially freeze beef and slice thinly against the grain.  Toss with Corn Starch, add Soy, and marinate for 15 to 30 minutes.
Thinly slice onion, dice celery and mince garlic.
Combine all ingredients for sauce.
Heat wok over high heat until almost smoking.
Add pepper flakes if desired and oil.
Cook beef ½ at a time until meat is medium, remove and set aside.
Add onion, celery to hot wok and stir-fry for 30 seconds, then add garlic and beef.  Toss together.
Add sauce and cook for 1 – 2 minutes.
Garnish with chopped green onion.
Monti's Roman Bread


Ingredients:
water, flour, granulated sugar, onion, salt, dried rosemary, salt

Directions:
Add Sugar and yeast to lukewarm water and stir to dissolve yeast.
Add flour, salt and onion.
Knead until smooth.
Place dough in an oiled bowl and let rise until double in size.
Punch it down, flatten out dough on an oiled cookie sheet to about an inch thick.
Sprinkle with salt and dried Rosemary.
Bake at 400 degrees for 20 to 25 minutes.  Serve hot.
Easy Delicious Slow Cooker Roast Beef


Ingredients:
beef roast, bay leaves, black pepper

Directions:
Put Roast Beef into Slow Cooker.
Cover with Soup Mix.
Sprinkle with the Black Pepper.
Top with the three Bay Leaves.
Cook on Med-Low in a Slow Cooker for 8-9 hours-- OR 3-4 hours on High.
OPTION: Add Carrots, Onions, and Potatoes the last couple of hours if on Med-Low or the last hour if on high-- NOTE**add the veggies in the order given since the Carrots take longer to cook and the potatoes the least time.
Make gravy from drippings.
Chicken Roulade


Ingredients:
whole chicken, onion, garlic cloves, eggs, plain flour, tomatoes, salt, olive oil

Directions:
First you must debone the chicken.
If you are a pro with deboning the chicken don’t look at the link I’ve posted below.
https://www.youtube.com/watch?v=EPMnQRlMbW4.
1. Melt butter or olive oil on a frying pan over medium heat.
2. Add onion, garlic and sundry tomatoes and sauté for 2-3 minutes.
3. When they nice and soft pour lightly beaten eggs into frying pan so that the whole frying pan is covered, season with salt and pepper. Fry for couple of minutes and when it’s lightly brown flip it over and leave for another 1-2 minutes. Allow to cool completely.
4. When your chicken is prepared, lay it skin-side down on a cutting board, and cover with cling film and using the meat hammer pound the chicken several times until its flat throughout.
Season generously with salt, pepper and grill seasoning.
5. Lay omelette on the top of the chicken.
6. Gently roll up the chicken, starting from the side closest to you and then tie it using kitchen twine.
7. Rub the olive oil over the rolled chicken and add some grill seasonings.
8. Cook the chicken at 180°C for 1-1 ½ hours.
Butter Crunch Pretzels


Ingredients:
brown sugar, butter, margarine, light corn syrup, baking soda

Directions:
Preheat oven to 200 degrees.
Place pretzels in a large roasting pan.
Butter sides of a heavy medium saucepan.
Combine brown sugar, butter and corn syrup in saucepan.
Stirring constantly, cook over med-low heat until sugar dissolves.
Increase heat to medium and bring to a boil.
Cook, without stirring, 5 minutes.
Remove from heat.
Stir in vanilla-butter-nut-flavoring and baking soda (syrup will foam].
Pour syrup over pretzels; stir until pretzels are well coated.
Bake 1 hour, stirring every 15 minutes.
Spread on greased aluminum foil to cool.
Store in Airtight container.
Cream Cheese Icing


Ingredients:
cream cheese, margarine, vanilla, icing sugar

Directions:
Mix all ingredients together., Enjoy.
Sweet and Sour Roasted Onions


Ingredients:
red onions, shallot, olive oil, celery, garlic clove, fresh rosemary, tomato paste, cider vinegar, light muscovado sugar, salt, fresh ground black pepper

Directions:
Preheat your oven to 190°C/375°F/Gas 5.
Put your onions in an oven dish that will fit them neatly in one layer. You might want to line the dish with baking paper, as the sauce will caramelise, which can make it quite a pain to clean.
Heat the oil in a frying pan and sauté the celery over medium heat until soft, for about 5 minutes. If you're not using any celery, just start with the next step, but shorten the frying time to two minutes.
Add the garlic and sauté for a further five minutes.
Remove the pan from the heat and add all the other ingredients, apart from the onions and stir until the sugar has dissolved.
Season liberally with salt and pepper and pour the mixture over the onions.
Mix well until all the onions are coated evenly.
Place in your oven and roast for about one hour, stirring once halfway through.
You might want to check after 45 minutes, the onions are done, when they are soft and caramelised. The time depends a bit on their size.
Fresh Berry Gratin


Ingredients:
berries, granulated sugar, kirsch, eau de vie, table salt, unsalted butter, brown sugar, ground cinnamon

Directions:
Adjust oven rack to lower-middle position and heat oven to 400 degrees.
Toss fruit gently with sugar, kirsch (if using], and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
Pulse bread, butter, sugar, and cinnamon in bowl of food processor fitted with steel blade until mixture resembles coarse crumbs, about ten 1-second pulses.
Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes.
Cool on wire rack 5 minutes and serve.
BBQ Chuck Roast
Category: main-dish
By Sue

This is a cheap but very tasty roast dinner.  Cook this on a barbeque spit.

Ingredients:
1 (5 pound) chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle beer
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root
1  onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt

Directions:
In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often. Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce. Thread the roast onto a rotating barbecue spit above indirect heat.  Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 8 hrs 15 mins
Yields: 6 servings

Calories: 714.3
Fat: 42.7 g
Saturated fat: 17 g
Carbohydrates: 27.6 g
Sugars: 18.8 g
Dietary fiber: 1 g
Protein: 47.5 g
Cholesterol: 172.1 mg
Sodium: 3190.9 mg
Reese's Creamy No Bake Pie - Easy


Ingredients:
light cream cheese, low-fat cream cheese, sugar, creamy peanut butter, Cool Whip, graham cracker crust

Directions:
Combine Cool Whip, peanut butter, sugar, and cream cheese and mix well.
Once mixed pour into pie crust.
Once in pie crust take Reese's topping and make a checked pattern on the top.
Chill for at least 1 hour before serving.  (Also great frozen in freezer].
Spanish-Style Grilled Vegetables With Breadcrumb Picada


Ingredients:
red bell peppers, Japanese eggplants, green zucchini, extra virgin olive oil, extra virgin olive oil, garlic cloves, dry crushed red pepper, panko breadcrumbs, sherry wine vinegar, fresh Italian parsley, fresh oregano

Directions:
Prepare grill to medium heat.
Arrange vegetables on baking sheets and brush with oil. Sprinkle with salt and pepper to taste.
Grill peppers, skin side down and without turning, until blackened and blistered, moving occasionally for even cooking, about 10 minutes. Enclose in plastic bag. Let stand until skins loosen, about 30 minutes.
Grill eggplants and zucchini until charred and tender, turning and rearranging for even browning, 5 to 6 minutes.
Place on foil lined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini.  Keep veggies warm.
Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and crushed red pepper; stir until fragrant, about 30 seconds.
Add breadcrumbs; stir until golden, about 3 minutes. Season breadcrumb picada to taste with salt; scrape into small bowl.
Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt.
Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs.  Serve.
Low Carb Fauxtatoes


Ingredients:
cauliflower, garlic clove, cream cheese, butter

Directions:
Chop cauliflower and steam with garlic until very soft., Discard garlic clove., Process cauliflower and other ingredients in food processor.
Easy  Pizza Sauce


Ingredients:
tomato puree, salt, pepper, dried basil, dried oregano

Directions:
Combine all ingredients in a saucepan over medium heat.  When the sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring often.  Remove sauce from heat and let it cool.
Store in refrigerator or use immediately.  Can be frozen.
Chocolate Frappe


Ingredients:
"nonfat milk"

Directions:
In a tall glass empty the cocoa packet into the bottom and top with nonfat milk. Using the drink blender attachment of your stick blender (or do this in just a regular blender] whip the two ingredients together until the milk is frothy.
Add in the chocolate sauce and continue to whip with the blender until the drink is nearly doubled in volume.
Enjoy.
Simple Free Gluten Free Rice Waffles


Ingredients:
rice, eggs, milk, milk

Directions:
Cook rice according to package directions.
Place all ingredients in a food proceesor until smooth, stopping to scrape down the sides.
Bake in a preheated, oiled waffle iron until golden brown.
N'Awlins Stuffed Bell Peppers
Category: main-dish
By NinainNO

Momma's Peppers...Whenever my mother prepares this Stuffed Bell Pepper dish, everyone in the family finds an excuse to 'drop by' for a visit to my parents' home. Being a fourth generation native New Orleanian, my mother offers a plate of food to anyone who stops by for a visit...that's why this recipe makes twelve servings!

Ingredients:
1 tablespoon olive oil
1 small onion, finely chopped
1 stalk celery, chopped
1 small green bell pepper, chopped
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon Creole seasoning
1 teaspoon file powder
salt and ground black pepper to taste
1 ½ pounds ground beef
¾ pound cooked ham, finely chopped
1 pound baby shrimp
1 (16 ounce) package unseasoned dry bread stuffing mix
6 large green bell peppers, halved and seeded
1 cup plain bread crumbs

Directions:
Preheat oven to 325 degrees F (165 degrees C). Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper. Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix. Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.

Prep time: 25 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 55 mins
Yields: 12 servings

Calories: 497.8
Fat: 24.1 g
Saturated fat: 8.8 g
Carbohydrates: 40.3 g
Sugars: 6.1 g
Dietary fiber: 3.3 g
Protein: 28.6 g
Cholesterol: 122 mg
Sodium: 1163.8 mg
Pork Tenderloin Rodriguez W/Guava Glaze & Orange Habaneros


Ingredients:
guava jelly, Dijon mustard, crushed red pepper flakes, red onion, garlic cloves, fresh lime juice, habanero pepper, fresh cilantro leaves, cumin seed, crushed red pepper flakes

Directions:
MAKE THE GLAZE:
Whisk the ingredients together and season to taste with salt and pepper. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using.].
MAKE THE MOJO:
Heat the oil in a saucepan over medium-high heat.
Add the onion and garlic and cook, stirring, until soft, about 5 minutes; do not brown.
Add the orange juice, lime juice, and habanero and bring to a boil.
Cook until reduced by half.
Whisk in the cilantro and cumin and season to taste with salt and pepper. (The mojo can be made a few hours in advance and set aside at room temperature.].
MAKE THE PORK:
Heat your grill to high.
Set aside a few tablespoons of glaze for brushing the cooked pork.
Brush the pork with the oil and sprinkle with salt and peppers.
Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side.
Remove the pork from the grill, brush with the reserved glaze, and let rest for 10 minutes.
Cut into 1/2-inch-thick slices and arrange on a serving platter.
Drizzle with mojo and serve immediately.