xiaoxl/recipe_data huggingface dataset:
Slow Cooker Apple Cinnamon Bread Pudding
Category: desserts
By JJnicespice

Bread pudding meets apple pie for a delicious, healthy, and hassle-free dessert. Great option for the leftover bread from last nights meal.

Ingredients:
4  Granny Smith apples - peeled, cored, and chopped
3 cups 1-inch bread cubes
4  large eggs
2 (12 fluid ounce) cans evaporated skim milk
¾ cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon nutmeg

Directions:
Combine apples and bread in the crock of a slow cooker. Beat eggs together in a bowl. Stir milk, brown sugar, cinnamon, and nutmeg into beaten eggs; pour over apples and bread. Cook on High until custard forms, 3 to 4 hours.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 8 servings

Calories: 261
Fat: 3.4 g
Saturated fat: 1.1 g
Carbohydrates: 48.1 g
Sugars: 38.1 g
Dietary fiber: 2.1 g
Protein: 11.3 g
Cholesterol: 96.5 mg
Sodium: 257.1 mg
Blue Plate Macaroni and Cheese with Ham


Ingredients:
onions, cheddar cheese, ham, butter

Directions:
Fix mac n' cheese as directed on package, but a bit al dente.
Saute onions in butter/oil for 5 minutes.
Mix with gravy.
Add ham, gravy, and cheese to macaroni, mix well.
(reserve a bit of cheese for top].
Bake at 350 for 25 minutes.
Chai Latte Cupcakes (From Betty Crocker)


Ingredients:
water, eggs, chai tea mix, ground cinnamon

Directions:
Pre-heat oven to 350F for shiny metal pans (or 325F for dark or nonstick pans].
Line muffin cups with paper baking cups.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
Divide batter evenly among muffin cups.
Bake 18-23 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes then remove from pan to wire rack to cool completely (about 1 hour].
In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted (if not melted microwave 15 seconds longer].
Stir until smooth then cool 5 minutes.
Stir in frosting until well blended.
Immediately spread or pipe frosting mixture on cupcakes.
Sprinkle with cinnamon.
Store loosely covered at room temperature.
Chef John's Basil Ricotta Gnocchi
Category: main-dish
By Chef John

This technique turns out beautifully light, tender gnocchi every time and are just as good, if not better, than the classic potato-based gnocchi. And much easier. Plus you can make them ahead of time and brown them in butter before serving.

Ingredients:
1 cup packed fresh basil leaves
2  eggs, lightly beaten
1 (12 ounce) container whole-milk ricotta cheese, drained well
1 ¼ teaspoons kosher salt
1 pinch cayenne pepper
1 ½ ounces freshly grated Parmigiano-Reggiano cheese
10 tablespoons all-purpose flour
2 tablespoons unsalted butter for browning  (Optional)

Directions:
Briefly blanch basil leaves in simmering water, about 20 seconds. Transfer immediately to a bowl of cold water to stop the cooking. Drain on towels. Place basil in bowl of a blender. Add eggs. Blend until basil is blended in and mixture achieves an even green color with flecks of basil. Place ricotta in a mixing bowl. Add basil/egg mixture, salt, cayenne, Parmesan cheese, and flour. Thoroughly mix together using a spatula; whisk mixture to ensure ingredient are evenly blended. Cover and refrigerate until chilled and firm, about 2 hours. Scoop out a small portion of dough using a teaspoon. Using a second spoon, shape into a rounded oval. Repeat until you have enough gnocchi for a batch, about 6 or so. Bring a large pot of salted water to a simmer. Drop shaped gnocchi in batches into pot as you form them. After a minute or so they will rise to the surface. Continue simmering until they spring back to the touch when you remove one from the water to test it, 2 to 3 more minutes. Transfer to a plate with a slotted spoon to cool. Repeat with the remaining dough. Optional step: Melt butter in a skillet until bubbling. Add cooked gnocchi and brown on each side. Serve with a dusting of grated Parmesan cheese and a drizzle of the butter from the pan.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 323.5
Fat: 18.3 g
Saturated fat: 10.5 g
Carbohydrates: 20.2 g
Sugars: 0.6 g
Dietary fiber: 0.7 g
Protein: 19.3 g
Cholesterol: 144 mg
Sodium: 905.5 mg
Tangerine and Cardamom Glazed Roasted Winter Vegetables


Ingredients:
parsnips, olive oil, cardamom pods, brown sugar, tangerine zest, tangerine juice

Directions:
Preheat oven to 375°F.
Prepare a 10x13-inch pan with a light coating of cooking spray or simply cover the pan with foil for a no fuss clean up.
Peel the baby onions by first trimming the tops and bottoms and gently peeling the skin.  The more papery the exterior, the easier they will be to peel.  Place into the baking pan. (If you are using the medium red onions, just barely trim the root end so that the wedges hold together during the roasting.].
Peel the squash and cut into one inch cubes.  I tend to buy a squash much larger than needed so the neck part (without the seeds] will yield the 1 1/2 pounds of squash cubes needed.  The rest of the squash is used in a mash or soup. Place into the baking pan.
Peel and trim the parsnips and cut into 1 1/2 inch lengths.  For the thicker tops, split in half.  If the core is thick and woody, you may want to cut part of it out. Place into the baking pan.
Toss the pan of vegetables with the olive oil and roast for about 20 minutes.  The vegetables will have some color and tenderness but not fully done.
Whilst the vegetables are roasting , take the cardamom pods and place them in a mortar and gently crush so as to break open the pods.  Remove the pods leaving the seed and continue to ground breaking the seeds into a coarse powder resembling fresh black pepper. Yield will be about 1/2 teaspoon.
Combine the cardamom with the other glaze ingredient and mix to dissolve the brown sugar.  (I used Splenda brown sugar blend.].
Pour the glaze over the vegetables and toss.  Roast for 5 minutes and add salt to taste, in my case this was about 1/2 teaspoon of sea salt. Mix and roast for an additional 5 minutes.  The glaze with have thickened into a medium syrup and created a nice caramelization on the vegetables.
Place in serving bowl being certain to include any syrup on the bottom of the roasting pan.
Enjoy!
Hot Spinach and Asiago Dip


Ingredients:
cream cheese, mayonnaise, sour cream, garlic clove, asiago cheese, asiago cheese, flat-leaf Italian parsley, frozen chopped spinach

Directions:
Preheat oven to 350 degrees.
Combine all the ingredients except for the additional grated asiago cheese for topping (if using].
Spread mixture into a lightly greased baking dish and bake in preheated oven for 20 minutes, until the middle is bubbling and the edges are golden.  Place under the broiler for 2-3 minutes to lightly brown top, if desired.  Best served hot.
Beef and Orange Curry


Ingredients:
shallots, garlic cloves, lean round steak, curry paste, oranges, cornstarch

Directions:
heat the oil in a large pan. and the shallots, garlic and beef cubes and cook over low heat,stirring occasionally, for 5 min until the beef is evenly browned all over.
blend together the curry paste and stock. add the mixture to the beef and stir to mix thorougly. bring to a boil cover and simmer for about 1 hour.
grate the rind of 1 orange. squeeze the juice from the orange and from 1 other . peel the other 2 oranges, remove the pith.slice between each segment and remove flesh.
blend the cornstarch with the orange juice. at the end of the cooking time stir the orange rind into the beef with the orange and cornstarch mixture. bring to a boil and simmer ,stirring constantly, for 3-4 minutes until the sauce thickens season to taste with salt and pepper stir inthe orange segments.
Mike and Charlie's Restaurant Babe's Delight


Ingredients:
butter, pecans, flour, cream cheese, powdered sugar, instant chocolate pudding mix, milk

Directions:
Crust:
Mix the butter, pecans, and flour together with your hands and press the mixture into a baking dish.
Bake at 350-degrees for 20 minutes. Allow to cool.
Filling:
Mix together the cream cheese, whipped cream, and powdered sugar, and spread it over the cooled crust.
Topping:
Beat the instant pudding with the cold milk until thick (or use your favorite recipe for a cooked chocolate pudding as a substitute for the instant pudding].
Spread it over the filling layer.
Refrigerate and allow to set up for a couple of hours before serving.
Put a spoonful of whipped cream on top of each piece before serving.
Lynda's Zucchini
Category: appetizers-and-snacks
By Lynda

Quick, easy and very good.  I always make it as an appetizer for  barbecues at home. Melted Cheddar cheese provides a wonderful, simple topping for the sauteed zucchini slices.

Ingredients:
2  zucchini, cut into 1/2-inch slices
1 cup shredded Cheddar cheese
2 tablespoons butter

Directions:
Prepare the broiler. Lightly grease a medium baking sheet. Over medium-low heat melt butter in a large saucepan. Stir in zucchini and cook slowly, stirring occasionally until zucchini is soft and golden brown. Spread zucchini on the baking sheet and top with cheese. Broil until cheese is melted.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 cups

Calories: 102.8
Fat: 8.7 g
Saturated fat: 5.5 g
Carbohydrates: 1.9 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 4.9 g
Cholesterol: 25.7 mg
Sodium: 132.4 mg
Classic Italian Pasta Salad
Category: trusted-brands-recipes-and-tips
By Wish-Bone

Perfect for a buffet or a barbecue. Customize with your favorite vegetables.

Ingredients:
8 ounces rotelle or spiral pasta, cooked and drained
2 ½ cups assorted cut-up vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms)
½ cup cubed Cheddar or mozzarella cheese
⅓ cup sliced pitted ripe olives   (Optional)
1 cup Wish-Bone® Italian Dressing

Directions:
Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 side-dish servings

Calories: 232.9
Fat: 12.2 g
Saturated fat: 3.1 g
Carbohydrates: 26.2 g
Sugars: 4.2 g
Dietary fiber: 1.8 g
Protein: 6.6 g
Cholesterol: 9.1 mg
Sodium: 598 mg
Refreshing Spinach & Chickpea Veggie Salad


Ingredients:
frozen spinach, chickpeas, red bell pepper, cucumber, chives, lemon

Directions:
Cook the spinach according to the directions on the package. Chop the cooked spinach if not packaged as chopped. Drain well.
Mix the spinach, chickpeas, red bell-pepper, squash, cucumber, & chives in a bowl.
Add the juice of 1/2 lemon (you may add more lemon juice or olive oil if desired].
Season with salt & pepper to taste.
Serve chilled or room temperature with toasted white bread splashed with olive oil and rubbed w/ garlic.
Makes about 12 half cup servings.
Blueberry Banana Coconut Flax Muffins
Category: bread
By Kate

When the local library ladies asked me to send them the recipe for the muffins that I'd brought to story time, I realized I'd created something special. They were enjoyed by the kids and adults alike. Delicious and wholesome, the coconut, banana, and flax add a little something extra to the boring old blueberry muffin.

Ingredients:
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 cup ground flax seed
1 cup white sugar
⅔ cup sweetened flaked coconut
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups mashed ripe banana
1 cup sour cream
½ cup applesauce
½ cup melted butter
2  eggs
1 tablespoon vanilla extract
2 cups fresh blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners. Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 24 muffins

Calories: 214.2
Fat: 9.4 g
Saturated fat: 4.6 g
Carbohydrates: 29.6 g
Sugars: 12.8 g
Dietary fiber: 3.3 g
Protein: 4 g
Cholesterol: 29.9 mg
Sodium: 236.4 mg
Mahogany Chicken


Ingredients:
chicken, salt, fresh coarse ground black pepper, dark brown sugar, dry vermouth, oregano, rosemary

Directions:
Preheat oven to 375 degrees F. Remove giblets and neck from chicken; refrigerate for use another day. Rinse chicken and drain well.
With chicken breast-side up, lift wings up toward neck, then fold them under back of chicken so they stay in place. With string, tie legs together.
Place chicken, breast-side up, on rack in small roasting pan; rub with salt and pepper. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone.
Roast chicken 45 minutes. Meanwhile, prepare glaze: In small bowl, stir brown sugar, balsamic vinegar, and vermouth until sugar dissolves.
After chicken has roasted 45 minutes, brush with some glaze. Turn oven control to 400 degrees F and roast chicken 30 minutes longer, brushing with glaze twice more during roasting, until chicken is a deep brown color, thermometer reaches 180 degrees F, and juices run clear when thickest part of thigh is pierced with tip of knife. Place chicken on warm large platter; let stand 15 minutes for easier carving.
Meanwhile, add 1/4 cup water to roasting pan; over medium heat, heat to boiling, stirring to loosen brown bits. Remove pan from heat; skim and discard fat. Serve chicken with pan juices. Garnish with fresh herbs.
Easy Spaghetti Squash Spaghetti
Category: fruits-and-vegetables
By Tracy E

This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.

Ingredients:
1  spaghetti squash, halved and seeded
1 tablespoon extra-virgin olive oil
salt and freshly ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down. Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes. Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 2 servings

Calories: 180
Fat: 9.5 g
Saturated fat: 1.8 g
Carbohydrates: 24.3 g
Protein: 3.2 g
Cholesterol: 2.2 mg
Sodium: 175.2 mg
Peanut Butter Graham Squares With Dark Chocolate Drizzle


Ingredients:
graham crackers, graham cracker crumbs, margarine, confectioners' sugar, vanilla, salt, dark chocolate

Directions:
Arrange whole graham crackers in the bottom of an 8x8" square baking dish.
In a medium mixing bowl, beat together graham cracker crumbs, butter, sugar, peanut butter, vanilla and salt until smooth.
Scoop this mixture into the baking dish and gently spread over the graham crackers. Cover and place in the refrigerator for at least 1 hour.
Cut into squares and drizzle with melted dark chocolate.
Delicious Chicken Bacon Corn Chowder


Ingredients:
sweet white onion, garlic cloves, chicken breasts, white pepper, seasoning salt, green onion, bacon, potatoes, corn, cream cheese, cayenne pepper

Directions:
1 - Place 2-3 large boneless chicken breasts in a large stock pot. Add enough water to cover chicken by about 1 inch above the meat. Bring to a boil, then reduce to a slow simmer until tender (45 mins - 1hr should suffice]. Remove chicken & let cool. Once cool, medium dice chicken and set aside. Measure your remaining liquid from the pot in a measuring cup. How much liquid you have remaining depends on various things. I usually have around 2 - 3 cups of broth remaining. Add additional chicken stock to what you have to equal a total of 8 cups of liquid (You can use bouillon cubes or chicken base to make up the remaining stock if you'd like].
2 - Medium dice 1 large sweet white onion. Finely dice 3 cloves of garlic. On low to medium heat saute onions until translucent in color (do NOT brown], then add garlic & cook 1-2 additional minutes. Set aside.
3 - Peel & medium dice 8-10 potatoes of your choice. Must equal 8 cups of potatoes total.
4 - In your stock pot you should have 8 cups of stock waiting. Now add the 8 cups of diced potatoes, diced bacon, diced chicken, seasoning salt, white pepper & cayenne. Bring to a boil then reduce to a medium simmer until potatoes are tender.
5 - Once your potatoes are tender, mash up about 1/3-1/2 in the pot to help thicken the soup and to give contrast in texture. Now you can add the frozen or fresh (precooked] corn.
6 - Next add 2 - 8oz packages of room temperature cream cheese to soup. Room temp is very important in preventing curdling! Keep soup on low heat (stirring often] until all the cream cheese has melted. Taste test to make sure your seasonings are how you like them.
7 - Garnish the top of each bowl you serve with a bit of shredded sharp cheddar (orange type works nicely for color contrast but not mandatory], some of the finely chopped crispy bacon bits you have set aside & a bit of small diced green onion.
**If you'd like a thicker soup you may use a roux or a slurry made from cornstarch & water.
*** Please take note: creole seasoning is not Cajun seasoning! I prefer Tony Chacheres, Zatarains, or Paul Prudhomme's Creole seasoning salts.
**** Delicious served in a warm bread bowl!
Stuffed Shrimp With Prosciutto


Ingredients:
jumbo shrimp, garlic clove, parsley, parmesan cheese, prosciutto, olive oil

Directions:
Mix everything but the shrimp in a bowl., Make a slit in each shrimp so they lie flat, shell side down., Fill each with stuffing., Place shrimp in a baking pan with a little bit of water to coat the bottom., Bake at 375 for 20-25 minute.
Strawberry Bomb (Cocktail Drink)


Ingredients:
"vodka"

Directions:
Shake ingredients with ice and strain into three seperate shot glasses., Savor the scent for a moment and shoot.
Chadron Sausage & Rice Casserole


Ingredients:
pork sausage, onion, bell peppers, bell pepper, celery, corn kernel, 1% low-fat milk, water

Directions:
Preheat oven to 350*F.
Over medium heat, cook sausage with onion, peppers, celery and corn until cooked through in a large frying pan.
Add remaining ingredients, mix well.
Pour into 9x12" baking dish (I sprayed mined with non-stick cooking spray].
Bake 45 minutes to an hour or until rice is done.
Sugar Free Pecan Pie


Ingredients:
eggs, Splenda granular, butter, vanilla, pecans

Directions:
Preheat oven to 350 degrees.
In a large bowl combine the honey, eggs, Splenda, butter and vanilla until well blended.
Stir in pecans and pour into deep dish pie shell.
Bake for 50-55 minutes or until knife inserted in center comes out clean. Let cool; Top with a dabble of Cool Whip Lite if desired and enjoy!
Easy and Delicious Vegetarian  Soup (Pasta E Fagioli)


Ingredients:
olive oil, garlic cloves, cannellini beans, pecorino romano cheese, shell pasta

Directions:
Saute onion in oil in large pot until soft.
Add garlic and saute few more minutes.
Add beans with their liquid.
Add jarred pasta sauce and simmer while cooking pasta.
When pasta is done, add Boca Crumbles to sauce & bean mixture then add drained pasta and cheese,  reserving pasta cooking liquid.
Let sit for a half an hour and add reserved pasta cooking liquid to thin to desired consitstency.
Will get better and thicker as it sits.
Serve with more cheese for garnish.
Jerk Seasoning
Category: side-dish
By Celia

This is a great seasoning for any meat. You can make more of it all at once and store it in an airtight container. Make sure you store it in a cool, dry place.

Ingredients:
2 tablespoons dried minced onion
2 ½ teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons vegetable oil

Directions:
In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 /4 cup

Calories: 303.8
Fat: 28.4 g
Saturated fat: 3.8 g
Carbohydrates: 15 g
Sugars: 2.8 g
Dietary fiber: 4.8 g
Protein: 1.8 g
Sodium: 1171.3 mg
Asparagus Gratin


Ingredients:
asparagus, prosciutto, deli ham, butter, gruyere cheese

Directions:
Trim and wash the asparagus.
In a pot a simmering water, cook the asparagus about 8 minutes or until tender.  Drain.
Divide asparagus into 6 equal bundles.  Wrap 1 slice of the meat around each bundle and place in a shallow baking dish.
In a small saucepan over low heat, melt the butter.  Add the breadcrumbs to the butter and mix.  Cook for 1 minute.  Pour this mixture over the bundles.  Top with the shredded Gruyere.
Broil until cheese lightly browns, about 1 minute.
Banilla Splash


Ingredients:
vodka, cranberry juice

Directions:
Add all ingredients to a hurricane glass filled with ice cubes., Stir well, add a cherry and serve.
Chef John's Lemon Ice
Category: desserts
By Chef John

Using the classic Italian granita technique makes this an easy and refreshing summer treat. I love the contrast between that light texture and bright, vibrant flavor.

Ingredients:
4 cups cold water
⅞ cup white sugar
2 tablespoons lemon zest
1 cup freshly squeezed lemon juice
1 teaspoon lemon extract

Directions:
Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice. Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

Prep time: 10 mins
Total time: 3 hrs 10 mins
Yields: 8 servings

Calories: 94.4
Carbohydrates: 24.8 g
Sugars: 22.6 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 4 mg
Citrus Pumpkin Pie in a Nutty Crust


Ingredients:
whole wheat flour, walnuts, water, cinnamon, pumpkin, canned pumpkin, plain low-fat yogurt, brown sugar, granulated sugar, eggs, salt, cinnamon, ginger, nutmeg, allspice, clove, orange zest

Directions:
Preheat oven to 425°F.
To Make Crust-------.
Combine crust ingredients and press into a 9-inch pie pan.
Set Aside.
To Make Filling-------.
Beat together pumpkin, yogurt, orange juice, sugars and eggs.
Add salt, spices and orange zest and stir until thoroughly blended.
Pour into pastry lined pie pan.
Bake for 15 minutes; lower temperature to 350°F and continue baking for 45 minutes or until knife inserted in middle comes out clean.
Pork Cutlets Parmesan


Ingredients:
water, parmesan cheese, all-purpose flour, coarse salt, olive oil, lemon wedge, parsley sprig

Directions:
Slice 12 ounces pork tenderloin into 12 rounds.
Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.
In shallow bowl, beat 2 large egg whites with 1 tablespoon water.
In another bowl, combine 1/4 cup each plain dried breadcrumbs and grated parmesan.
Place 3 tablespoons all-purpose flour in a third bowl.
Season pork with coarse salt.
Dip pork in flour, then in egg mixture.
Dredge in breadcrumb mixture; pat it inches
In large nonstick skillet, heat 1 tablespoon olive oil medium-high heat.
Saute half the cutlets until golden brown and cooked through, about 1 minute per side.
Repeat with another tablespoon oil and remaining pork.
Serve with lemon wedges and parsley sprigs.