xiaoxl/recipe_data huggingface dataset:
Mojito Grilled Chicken


Ingredients:
fresh lime juice, lime zest, olive oil, fresh cilantro, ground ginger, cumin, garlic

Directions:
Place all the marinade ingredients into a blender or food processor and blend to liquify.
Pour marinade into a plastic Ziplock baggie.
Place the chicken in the baggie with the marinade;  squish around to coat the pieces.
Refrigerate chicken in the marinade for AT LEAST 8 hours, but no more than 24 hours.  Turn the baggie every few hours.
When ready to grill:  preheat grill to medium heat.
Place chicken on grill (discard the marinade] and grill over direct heat for about 8-9 minutes on each side or until juices run clear.
Sweet Cabbage


Ingredients:
cabbage, apple, butter

Directions:
Brown butter and cabbage in hot open kettle, stirring constantly.
Cover and set on a higher pot hook in the back of the hearth until cabbage is tender.  (Cook over low heat].
Add chopped apple and continue cooking until apples are tender.
Serve hot.
Krista's Go-To Potato Casserole


Ingredients:
frozen hash browns, pepper, onion, milk, sour cream, cheddar cheese, ham, butter

Directions:
Mix all the above ingredients BEFORE you add it to the hash browns because if they're frozen and you just add stuff one at a time it will make big frozen chunks that's hard to mix!
Pour into 9x13 pan.  Crush on top - your favorite plain cereal.  I.
use corn chex.  You can also use corn flakes or even plain crackers.
Sprinkle 1/4 c melted butter on top (optional].
Bake at 350 for 60 to 75 minutes, or until heated and bubbly.  Enjoy!
To freeze, simply leave the Chex/crackers off until ready to bake.  Make sure the casserole is thawed completely before cooking.
Seafairers Spaghetti


Ingredients:
celery, onions, tomato paste, diced tomatoes, tuna in brine, water, lemon juice, parmesan cheese, cornflour, water, cooked pasta

Directions:
Place sliced celery, diced onions and oil in a large saucepan.
Stir.
Cook until tender.
Add diced tomato, tomato paste, all of the brine and 2 cups of water and Lemon Juice.
Bring to the boil checking and stirring occasionally so as not to burn.
Flake tuna with a fork and add to pot.
Warm through; now add grated cheese and Parmesan stir until thoroughly blended.
Season to taste with salt and pepper (I find it's salty enough from the brine].
Thicken with a little cornstarch and water if needed.
Place hot pasta in bowls and pour "sauce" on top.
Enjoy!
Bleu Cheese Dressing With Baby Dill


Ingredients:
blue cheese, mayonnaise, sour cream, buttermilk, fresh lemon juice, red wine vinegar, kosher salt, sugar, Worcestershire sauce, garlic, blue cheese, dill, black peppercorns

Directions:
DIVIDE 4 ounces crumbled bleu cheese.
COMBINE all of the WHIPPED DRESSING INGREDIENTS in a medium to large bowl: 2 ounces crumbled blue cheese, 1 cup mayonnaise, 2/3 cup sour cream, 1/4 cup buttermilk, 1 tablespoon fresh lemon juice, 1 1/2 teaspoons red wine vinegar, 1/2 teaspoon kosher salt, 1/3 teaspoon sugar, 1/3 teaspoon Worcestershire sauce, 1 clove mashed garlic (use a garlic press].
WHIP dressing ingredients with a hand-held mixer on low to medium speed until creamy.
ADD the STIRRED DRESSING INGREDIENTS to mixture in bowl: 2 ounces crumbled blue cheese, 3 tablespoons snipped fresh baby dill, 1 teaspoon freshly cracked black peppercorns (or coarse ground black pepper].
STIR mixture with a spoon until well combined (if a thinner dressing is desired you may add more buttermilk and adjust seasonings].
POUR dressing into a resealable container or jar.
SERVE with your favorite vegetables, salads or buffalo wings.
REFRIGERATE unused portion up to 2 weeks in sealed container.
Skinny Cucumber and Tomato Salad


Ingredients:
grape tomatoes, English cucumber, bell peppers, black beans, cilantro, basil, lime, salt, pepper

Directions:
Gently toss all ingredients in a large bowl and add the juice of one lime., Add salt and pepper and more lime juice to taste.
Vegetable Curry (Kenya)


Ingredients:
onions, cumin seed, mustard seeds, potatoes, fresh ginger, garlic clove, ground cumin, whole coriander seed, chili peppers, cayenne pepper, turmeric, salt, cinnamon sticks, cloves, tomato paste, fresh green beans, cauliflower, eggplant, green peas, chickpeas

Directions:
Preheat oven to 350°F.
In a large, heavy skillet or pot, brown onions in moderately hot oil along with the cumin seeds and mustard seeds.
Add the potato pieces and stir to coat each piece with spices.
Add remaining spices and continue to stir for several minutes.
Thin the tomato paste with 2/3 cup of water and stir into the pot.
Add vegetables, one at a time, cooking for a minute or so between each addition, add chickpeas last.
If your pot isn’t oven proof transfer mixture to one that is and cover with a lid or seal with foil, and bake for about 45 minutes, checking after the first 20 minutes.
The consistency of this curry should be thick, rather than watery, but add more liquid if needed to prevent burning. Stir occasionally to keep ingredients from sticking to the bottom of the pot.
Serve over rice or with Indian bread.
Ahi Shoyu Poke with Limu/Onion


Ingredients:
ahi, round onion, green onion, sesame seeds, garlic, ginger

Directions:
Cut ahi into 3/4 inch cubes and put into large mixing bowl., Slice round onions, green onions and add to ahi., Chop ogo very fine., Add all ingredients to ahi and mix well., Let stand 15 minutes., Serves 4-8.
Pan Dulce De Calabaza - Sweet Pumpkin Bread


Ingredients:
all-purpose flour, baking powder, ground cinnamon, nutmeg, salt, ground allspice, pumpkin puree, canned pumpkin puree, sugar, unsalted butter, eggs, golden raisin

Directions:
Preheat the oven to 350°F Butter a 9-x-5-inch loaf pan an d line th bottom with baking parchment or waxed paper.
In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt, and allspice.
Place the calabaza puree, sugar, butter, and eggs in a large mixing bowl and thoroughly combine with an electric mixer. With the mixer at low speed, gradually add the flour mixture. Fold in the raisins. Spoon the batter into the prepared loaf pan.
Bake on the middle rack of the oven until the loaf has risen and a toothpick inserted in the center comes out clean, 5o to 60 minutes. Let the loaf cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack, peel off the paper, and let it cool completely before serving.
Cranberry Tea


Ingredients:
cranberry juice, sugar

Directions:
Mix all the ingredients together., Note:There may be a residue at the bottom.
Tomatoes Provencal


Ingredients:
tomatoes, mustard, salt, ground pepper, ground cayenne pepper, butter, parmesan cheese

Directions:
Slice tomatoes in half and spread with mustard. Sprinkle with salt, pepper, and cayenne pepper.
Mix bread crumbs, parmesan cheese, and melted butter well.
Spread crumb mixture over each tomato half.
Place each tomato half in a greased glass baking pan and broil until crumbs are golden brown and tomatoes are slightly tender, about 6-8 minutes. Enjoy!
Serves 4.
Polish Stew


Ingredients:
Polish sausage, beef, onions, mushrooms, sauerkraut, white wine, tomato sauce, soy sauce, caraway seed

Directions:
Sauté sausage 15 minutes; remove to casserole.
Add oil to sausage drippings; brown beef in oil, 15 minutes; remove to casserole.
Sauté onion; add to casserole.
Sauté mushrooms with sauerkraut and wine.
Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning.
Add this to casserole also, mixing well.
Cover and bake at 375°F for 2 to 2 1/2 hours.
Stir casserole every 30 minutes.
Or cook in crock pot on high heat for 4 hours.
Grilled Chicken and Mango Salad


Ingredients:
mango, avocado, lettuce, chicken breasts, cilantro, scallions, minced garlic cloves, Dijon mustard, salt, pepper, lemon juice, olive oil

Directions:
Combine dressing ingredients in a screw top jar and shake well., Combine everything else in a large bowl and top with dressing. Toss to coat.
Easy Two-Ingredient Peanut Butter Fudge
Category: desserts
By Jennifer Johnson

This is the easiest and best peanut butter fudge recipe you will ever find. It is only two ingredients! How can you go wrong with that?!?

Ingredients:
1 (18 ounce) jar peanut butter
1 (12 ounce) container whipped cream cheese frosting

Directions:
Line an 8-inch square baking pan with waxed paper. Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended. Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.

Prep time: 5 mins
Cook time: 1 min
Total time: 1 hr 6 mins
Yields: 36 servings

Calories: 125.9
Fat: 9.4 g
Saturated fat: 2.3 g
Carbohydrates: 8.4 g
Sugars: 6.4 g
Dietary fiber: 0.9 g
Protein: 3.6 g
Sodium: 87.8 mg
Fish Stick Supper


Ingredients:
frozen hash brown potatoes, eggs, milk, fresh dill, dried dill weed, seasoning salt, pepper, cheddar cheese

Directions:
Break apart hash browns; set aside.
In a large bowl, beat eggs and milk.
Add onion, dill, seasoned salt, and pepper.
Stir in hash browns and cheese.
Put mixture into a sprayed or greased 11x7x2-inch baking pan.
Arrange fish sticks over the top.
Bake uncovered at 350°F for 50 minutes, or until top is golden brown and fish flakes with a fork.
Let stand for 5 minutes before cutting.
Chilaquile Casserole


Ingredients:
onion, garlic, corn tortillas, monterey jack cheese, green chilies, eggs, buttermilk, salt, fresh ground pepper, cumin, oregano

Directions:
Heat oven to 375 degrees., Heat oil in medium skillet over medium-low heat., Add onions and garlic and cook for 5 minutes until tender., Grease 11x7-inch baking dish., Spread half the tortillas along bottom of baking dish., Sprinkle half the cheese and 1 can chilies over top., Sprinkle onion mixture over chilies., Repeat layering with remaining tortillas, cheese and chilies., Whisk eggs, buttermilk, salt, pepper, cumin and oregano in medium bowl., Pour over casserole., Bake 45 minutes until set and browned on top.
Briana's Fried Stuffed Mushrooms


Ingredients:
cream cheese, sausage, garlic cloves, artichoke hearts, panko breadcrumbs, cornmeal, eggs, milk, flour, salt, ground pepper

Directions:
Pull out the entire stem of each mushroom.  Chop half of the stems into small pieces.
Cook sausage in skillet.  Once browned, add garlic and artichoke.  Saute another 2 minutes, or until sausage is cooked all the way through.  Add cream cheese and cook till blended and smooth.  Allow to cool slightly.
Stuff each stem cavity with the sausage/cream cheese mixture, slightly round the top and pat it down with a spoon so it's packed well.  (This is important for the breading process!].
For the breading you will need 3 separate bowls.
First bowl - mix the Panko, breadcrumbs, and cornmeal.
Second bowl - mix the eggs and milk.
Third bowl - mix flour and salt and pepper.
Start heating on medium high heat about 1/2 inch of cooking oil in a skillet.
Dip mushrooms in egg mixture, then flour, then egg again, then Panko.
Fry on both sides till golden brown.
I recommend, especially if you are making for guests, to bread and fry the other 10 mushroom stems.  They will be non-dairy treats for any guests who have a problem with lactose and are absolutely delicious!
Happy Apple Zucchini Muffins
Category: bread
By Anonymous

This is a low-fat muffin recipe that kids will eat and parents can feel good about!

Ingredients:
1 ½ cups wheat flour
½ cup oat bran
½ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
2  eggs
¾ cup nonfat plain yogurt
¾ cup packed brown sugar
½ teaspoon vanilla extract
1 ¼ cups peeled and chopped apples
1 cup shredded zucchini
½ cup grated carrot

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease 12 muffin cups, or line with paper muffin liners. Sift flour, oat bran, baking soda, baking powder, and cinnamon together in a large bowl; set aside. Beat eggs for 1 minute, then beat in yogurt, brown sugar, and vanilla extract. Stir flour mixture into egg mixture until batter is just blended. Fold apples, zucchini, and carrot into batter until evenly distributed. Spoon batter into prepared muffin cups, filling cups about 2/3 full. Bake in preheated oven for 15 minutes and rotate muffin cups 180 degrees. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 1 dozen muffins

Calories: 150.6
Fat: 1.3 g
Saturated fat: 0.4 g
Carbohydrates: 32.1 g
Sugars: 16.5 g
Dietary fiber: 1.6 g
Protein: 4.4 g
Cholesterol: 31.3 mg
Sodium: 145.5 mg
Bloody Mary's


Ingredients:
tomato juice, vodka, salt, black pepper, Worcestershire sauce, Tabasco sauce, lemon juice, lime juice

Directions:
"Mix well and add some chopped celery for added flavor.  Chill 1 hour or longer if you can stand to wait.  Strain and serve over ice, garnished with celery stick."
Raspberry Iced Tea


Ingredients:
water, sugar, tea bags, raspberries

Directions:
Bring 4 cups water to a boil.
Add sugar and tea bags; steep for 6 minutes.
Discard tea bags.
Add 4 cups water.
In saucepan mix raspberries with remaining 1/2 cup water.
Bring to a boil.
Simmer for 3 minutes.
Push berries through a strainer to remove seeds.
Add berry mixture to tea mixture, serve over ice.
Brown Rice Bread: Gluten Free


Ingredients:
eggs, lemon juice, warm water, sugar, active dry yeast, tapioca flour, xanthan gum, salt, ground flax seeds

Directions:
Bring all refrigerated ingredients to room temperature. Grease a 5 x 9-inch loaf pan.
In the bowl of a stand mixer, combine eggs, oil, and lemon juice. In a large measuring cup, combine water, 1 tablespoon sugar, and yeast; let stand for 5 minutes, or until foamy. In a medium bowl, combine tapioca starch flour, brown rice flour, dry milk powder, xanthan gum, salt, flax seed, and 3 tablespoons sugar. Add yeast mixture to the egg mixture, then slowly add dry ingredients a little at a time until completely incorporated. Mix batter on high speed for 31/2 minutes, then pour into prepared pan.
Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the bread. Leave for 10 minutes with oven door closed. (This will cause the tread to rise quickly.] Remove bread from oven (do not uncover] and place in a warm place in the kitchen.
Preheat I oven to 400°F Bread will continue to rise as oven preheats.
Uncover bread and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 30 minutes. Turn bread out onto a cooling rack. When completely cooled, wrap tightly to maintain freshness for as long as possible.
TIPS: If humidity is high, reduce the amount of water in the recipe to avoid over rising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for.
You may use rapid rise yeast instead of regular yeast. If doing so, eliminate the cold oven rise method with a pan of hot water, follow yeast package directions instead for rise time.
Hamburger Buns.
Pour batter into English muffin rings, follow directions above. Bake for just 15 minutes. Once completely cooled these buns freeze well. Always serve buns warmed, otherwise they will be crumbly.
Sarah's Caramel Apple Cake


Ingredients:
sugar, vanilla, eggs, flour, baking soda, salt, apples, brown sugar, butter, milk, vanilla

Directions:
Cream the sugar, oil, lemon juice, vanilla and eggs together. Add the dry ingredients.
Fold in the apples and nuts.
Bake in a greased and floured 9x13 inch pan for 1 1/2 hours at 325 degrees - start checking the cake at 60 minutes to check for doneness and after that in 10 minute intervals.
To make frosting: Pour all ingredients into a saucepan and bring to a boil. Boil for an additional 2-3 minutes - stir constantly!
Pour the frosting over the hot cake - I let it cool just a bit before pouring the frosting on.
One Pot Pinto Beans
Category: side-dish
By Runnergirl

No need to soak these beans! Very simple. These pinto beans are somewhat like refried beans without the frying. They are creamy and easy to make in no time. No messy clean up with these beans

Ingredients:
6 ¼ cups water
1 cup condensed chicken broth
2 pounds dried pinto beans
5 cloves cloves garlic, chopped
½  red onion, chopped
1 tablespoon red pepper flakes, or to taste
salt, or to taste
1 (8 ounce) package shredded mozzarella cheese  (Optional)
1 (16 ounce) container pico de gallo  (Optional)

Directions:
Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out. Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 16 servings

Calories: 251.9
Fat: 3.2 g
Saturated fat: 1.6 g
Carbohydrates: 38 g
Sugars: 2.6 g
Dietary fiber: 9 g
Protein: 16.4 g
Cholesterol: 9.1 mg
Sodium: 328 mg
Torgotta Cheese (Or, Torgo's Vegan Tofu Ricotta)


Ingredients:
firm tofu, lemon juice, garlic powder, salt, pepper, dried basil, dried oregano, olive oil, nutritional yeast

Directions:
Crumble tofu in large bowl.
Add lemon juice, garlic powder, saltnpeppa, basil & oregano.
Use your favorite (unburned] hand to squeeze ingredients together.
Add oil & yeast. Utilize utensil to combine.
The end.
Seasoned Chicken With Beans and Rice


Ingredients:
green onion, garlic, chicken broth, all-purpose flour, kidney beans, chicken, rosemary, thyme, brown rice

Directions:
Spray large skillet with cooking spray.  Saute green onions and garlic for 1 minute.
Whisk broth and flour together in medium bowl, add mixture to skillet.
Add frozen vegetables, beans, chicken, rosemary, thyme and red pepper.  Bring to a boil, reduce heat and simmer, covered for 6 minutes or until veggies are tender.
Serve over cooked brown rice.
Caramelized Pork Belly (Thit Kho)
Category: world-cuisine
By Pat

This dish is very popular in Vietnamese households for everyday eating but is also traditionally served during Tet, the Vietnamese Lunar New Year. The longer you cook the pork belly, the more tender it becomes. If you make this dish ahead, the fat will congeal on the surface, making it easier to remove, and a little healthier! This also allows the flavors to meld a little more. Serve with rice.

Ingredients:
2 pounds pork belly, trimmed
2 tablespoons white sugar
5  shallots, sliced
3 cloves garlic, chopped
3 tablespoons fish sauce
ground black pepper to taste
13 fluid ounces coconut water
6  hard-boiled eggs, peeled

Directions:
Slice pork belly into 1-inch pieces layered with skin, fat, and meat. Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes. Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir to evenly coat pork. Pour in coconut water and bring to a boil. Add eggs, reduce heat to low, and simmer, covered, until pork is tender, about 1 hour. Remove wok from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.

Prep time: 20 mins
Cook time: 1 hr 13 mins
Total time: 1 hr 43 mins
Yields: 6 servings

Calories: 410.3
Fat: 26.3 g
Saturated fat: 8.6 g
Carbohydrates: 15.6 g
Sugars: 6.3 g
Dietary fiber: 1.1 g
Protein: 26.7 g
Cholesterol: 266.8 mg
Sodium: 1831.6 mg
Chicken and Cheese Casserole


Ingredients:
chicken breasts, cheddar cheese, celery, green pepper, onion, mayonnaise, Uncle Bens wild rice

Directions:
Cook rice and layer on the bottom of a casserole dish., mix remaining ingredients to a salad texture., spread chicken salad over rice., cook covered 30 minutes at 350.
Cheesy Bow Wow's in the Doghouse


Ingredients:
sharp cheddar cheese, stuffed green olives, onion, chili sauce, mustard, hard-boiled eggs, mayonnaise

Directions:
Cut hot dogs into fourths lengthwise, then slice into 1/4 inch cubes.
Combine with olives, eggs, mustard, mayonnaise, chili sauce and cheese, mixing well.
Cut pita rounds in half.
Open pocket and fill with approximately 1/3 cup filling, be generous.
Wrap individually in foil and refrigerate.
When grill is hot, place foil-wrapped sandwiches on grill and heat for 10 minutes.
Uncover and continue heating until pita bread is crisp and filling is hot, 10 to 15 minutes more, depending on desired crispness.
Elephant Ears
Category: desserts
By LEEMA

Crispy cinnamon-sugar fried bread confections!

Ingredients:
1 ½ cups milk
1 teaspoon salt
2 tablespoons white sugar
⅜ cup shortening
2 tablespoons active dry yeast
4 cups all-purpose flour
1 quart oil for frying
3 tablespoons ground cinnamon
6 tablespoons white sugar

Directions:
In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening.  Heat until shortening melts and sugar dissolves.  Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C).  Sprinkle in yeast and let sit until foamy. Transfer mixture to large bowl, and stir in flour to make a dough.  Knead until smooth, cover and let rise 30 minutes. In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C). Roll out 1 to 2 inch balls of dough into thin sheets.  Fry sheets 1 to 2 minutes on a side, until puffed and golden.  Drain on paper towels. Combine cinnamon and 6 tablespoons sugar.  Sprinkle over warm pastries.  Serve.

Prep time: 15 mins
Cook time: 7 mins
Total time: 1 hr
Yields: 15 ears

Calories: 264.6
Fat: 11.9 g
Saturated fat: 2.4 g
Carbohydrates: 35 g
Sugars: 7.9 g
Dietary fiber: 2 g
Protein: 4.9 g
Cholesterol: 2 mg
Sodium: 166.6 mg
Blue Cheese and Grilled Pear Crostini
Category: appetizers-and-snacks
By babyshowerideas4u

Very simple appetizer you can serve at birthday parties or any other occasion.

Ingredients:
2 small pears
⅓ cup cream cheese, softened
8 (1/2 inch) slices French baguette
2 slices  blue cheese
1 tablespoon toasted chopped walnuts
1 teaspoon chopped fresh mint, or to taste
ground black pepper to taste
1 tablespoon honey

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Slice pears into half-moons. Cook pears on the preheated grill until nicely browned, about 5 minutes per side. Set aside. Cut blue cheese slices into 8 equal pieces. Spread cream cheese over bread slices. Top with grilled pear slices and blue cheese. Sprinkle with walnuts, mint, and pepper. Drizzle with honey.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 crostini

Calories: 239.9
Fat: 12.4 g
Saturated fat: 7.1 g
Carbohydrates: 26.8 g
Sugars: 11.8 g
Dietary fiber: 2.7 g
Protein: 7.2 g
Cholesterol: 31.8 mg
Sodium: 376.3 mg
Steamed Lobster Tails
Category: seafood
By Nancy

This basic recipe for steamed lobster tails is the best way to ensure perfect lobster every time.

Ingredients:
1 tablespoon sea salt
4 (6 ounce) lobster tails
½ cup butter, melted

Directions:
Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter.

Prep time: 2 mins
Cook time: 8 mins
Total time: 10 mins
Yields: 4 servings

Calories: 356.4
Fat: 24.5 g
Saturated fat: 14.9 g
Carbohydrates: 0.9 g
Protein: 32.2 g
Cholesterol: 222.5 mg
Sodium: 1986.6 mg