xiaoxl/recipe_data huggingface dataset:
Texas Hot Wiener Sauce
Category: side-dish
By tdjtx

While living in the Mid-Hudson Valley of NY I fell in love with this style of hot dog, particularly the sauce. My wife was born there and she loved them as well. When we moved to Texas it was a surprise to find, 'There is no such thing as hot wiener sauce in Texas.' I did a lot of research and found the recipe is a closely guarded secret that I had to crack. After years of experimenting I finally created the same experience we only had back in NY. Serve on your favorite hot dog with brown mustard, diced onion, in a steamed hot dog bun. This sauce will be thin, it is supposed to be, it is not a 'chili dog' recipe. The sauce will thicken as it cools. It freezes well.

Ingredients:
6 cups water
½ pound all-beef hot dogs, ground
¼ cup white vinegar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon sea salt, or more to taste
1 teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon ground white pepper
¼ teaspoon dried thyme leaves
2 grinds freshly ground black pepper, or more to taste
½ cup cornstarch
¼ cup cold water, or as needed

Directions:
Stir water, ground hot dogs, vinegar, paprika, chili powder, sea salt, red pepper flakes, onion powder, oregano, cinnamon, white pepper, thyme, and black pepper together in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 45 minutes. Stir cornstarch with just enough cold water to dissolve completely; stream into the hot dog mixture while stirring. Continue to cook, stirring frequently, until the sauce has thickened slightly, about 15 minutes more. Adjust salt and pepper to taste before serving.

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

Calories: 35.5
Fat: 2.3 g
Saturated fat: 0.9 g
Carbohydrates: 2.7 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 1 g
Cholesterol: 4 mg
Sodium: 149.4 mg
Ground Beef Casserole with Rice
Category: main-dish
By Jennifer Shymanski

This ground beef casserole with rice is the perfect casserole for using whatever you have lying around in your fridge.

Ingredients:
1 pound lean ground beef
1 medium green bell pepper, diced
1 medium tomato, chopped
4 tablespoons Worcestershire sauce
1 (28 ounce) can diced tomatoes, undrained
1 tablespoon minced onion
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
2 cups cooked rice
½ cup shredded Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture. Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top. Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 230.2
Fat: 10 g
Saturated fat: 4.6 g
Carbohydrates: 17.8 g
Sugars: 4.2 g
Dietary fiber: 1.6 g
Protein: 15.4 g
Cholesterol: 48.6 mg
Sodium: 346.7 mg
BBQ Sauce


Ingredients:
catsup, tarragon vinegar, sugar, Worcestershire sauce, chili powder, garlic cloves, onions, water

Directions:
Combine in saucepan, bring to a boil., Simmer for 1 hour-Strain.
Reese's Peanut Butter Cups


Ingredients:
"peanut butter"

Directions:
Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top.
of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth.
Spoon HALF of the chocolate mixture equally into the liners.
Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer.
Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.
12 Large / 24 Tiny.
Classic Alfredo Sauce
Category: side-dish
By B.Mason

A satisfying sauce you can use on any type of pasta - dry or fresh.

Ingredients:
3 tablespoons butter
8 fluid ounces heavy whipping cream
salt to taste
1 pinch ground nutmeg
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1  egg yolk
2 tablespoons grated Parmesan cheese

Directions:
Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly.  Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk.  Simmer over medium low heat for 3 to 5 minutes.  Garnish with additional grated Parmesan cheese, if desired.

Yields: 2 servings

Calories: 714.4
Fat: 72 g
Saturated fat: 44.4 g
Carbohydrates: 5 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 14.5 g
Cholesterol: 339.9 mg
Sodium: 579.8 mg
The Ultimate Cream Cheese Swirled Brownie


Ingredients:
light cream cheese, sugar, eggs, flour, vanilla, sugar, eggs, vanilla, flour, baking powder, salt

Directions:
Preheat oven to 350°F Grease a 9x13-inch pan with Golden Flavour Crisco. Double this recipe to make three 9-inch pans.
For cream cheese batter, cream Crisco, cream cheese, and sugar in medium-size bowl until smooth. Beat in eggs, flour, and vanilla thoroughly.
For brownie, melt Crisco and chocolate in small saucepan over low heat; stir until smooth. Remove from heat and pour into a large mixing bowl.
Add sugar, eggs, and vanilla, beating well. Combine flour, baking powder, and salt; stir in to chocolate mixture.
Spread half of brownie batter in pan. Spread cream cheese layer evenly on top. Drop remaining chocolate batter over cheese mixture, spreading gently to cover. Swirl together gently with tip of a knife.
Bake for 25-30 minutes or until top springs back when lightly touched. Do not overbake. Cool.
Once the brownies have cooled in the pan a little while, you can cut them, but don't remove them from the pan yet! Let them sit for about 1 hour until they firm up. Then you can remove them from the pan without them getting all squished up. Also, these NEED to be frozen -- you can defrost them slightly or even eat them straight out of the freezer. But DO NOT keep them on the counter!
EZ Dipping Sauce


Ingredients:
mayonnaise, granulated sugar, rice vinegar, butter, garlic powder, paprika, cayenne pepper

Directions:
Combine all ingredients using whisk. Cover and refrigerate for at least one hour (over night for best results] before serving.
If sauce is too thick, add water, 1 tsp at a time, to thin to desired consistency.
Texas Shrimp and Rice Salad


Ingredients:
water, small shrimp, cooked rice, pitted ripe olives, green onion, chili sauce, dried basil, pepper, garlic powder

Directions:
Bring water to boil in large pot; add shrimp and return to boil.
Reduce heat and simmer 3-5 minutes.
Drain shrimp well and rinse with cold water. Cool shrimp; peel and devein.
Combine shrimp, rice, beans, olives and onions; toss well.
Combine salad dressing with seasonings; mix well.
Pour over rice mix and chill.
Serve over salad greens.
Bali Beef


Ingredients:
ground beef, onion, salt, Worcestershire sauce, cooked rice, diced tomatoes, sharp cheddar cheese

Directions:
Preheat oven to 350 degrees., Brown beef and onion in a skillet and drain., Combine with the rest of the ingredients except the grated cheese., Pour into a 2 qt casserole dish., Top with grated cheese., Bake 45-50 minutes.
Strawberry Lavender Lemonade


Ingredients:
water, lemon juice

Directions:
In a 6 quart pot, bring 5 cups of the water to a boil.  Add the agave and stir with a wisk.
Turn the heat down and put your dried strawberries and hibiscus flowers into the water.  Simmer for 6 minutes.  Turn off the heat.
Add the dried lavender flowers and let the water cool down completely.  Strain the cooled herbal mixture and put into a large pitcher or jar.
Add the other 5 cups water and the lemon juice.  Stir again with your wisk and taste.  If this is really tart (and mine was] add more agave nectar until its agreeable to your pallet.
I added ice in a tall glass which I chilled.
This drink is wonderful on a hot day.
Bon Appetit!
Spicy Tuna Pasta Toss - W.W. 6 points


Ingredients:
tri-colored pasta, canned tuna, yellow bell pepper, cherry tomatoes, celery, salsa, low-fat mayonnaise, green onions

Directions:
Cook pasta according to package directins, omitting salt and fat.
Drain; rinse under cold water and drain again.
Combine pasta and tuna and next 3 ingredients.
Combine salsa, mayo and red pepper.
Add to pasta mixture; toss.
Cover and chill.
If desired, serve in lettuce lined bowl.
Sprinkle with sliced onions.
Moist Carrot Cake Muffins


Ingredients:
carrot, brown sugar, egg, flour, baking powder, ground cinnamon, salt, milk, raisins

Directions:
Preheat oven to 400 degrees.
Mix flour, baking powder, cinnamon and salt in a large bowl.
Mix cereal and milk in another bowl, let stand for 3 minutes.
Mix in carrots, sugar, egg and oil.
Add to flour mixture until moist (Batter will be lumpy].
Stir in raisins.
Grease muffin pan and spoon batter into muffin pan filling each cup to 2/3 full.
Bake for 25 minutes or until golden brown.
Serve warm.
STORAGE: Cool leftover muffins and wrap each tightly with plastic wrap and freeze.
Air-Fried Purple Yam Fries with Sour Cream Sriracha Sauce
Category: everyday-cooking
By Buckwheat Queen

Purple yams are tossed in sriracha salt and olive oil then air-fried until crispy. A simple combination of cool sour cream and sriracha complements the sweet yam. The procedure for cooking yams in an air fryer is different than cooking potatoes.

Ingredients:
1 ⅓ pounds ube (purple yam), peeled and cut into 1/4-inch-thick fries
2 teaspoons olive oil
1 teaspoon sriracha-flavored salt
⅓ cup sour cream
2 teaspoons sriracha sauce, or more to taste

Directions:
Preheat an air fryer to 320 degrees F (160 degrees C). Place yam fries into a bowl. Add olive oil and sriracha-flavored salt; toss to coat evenly. Pour into the air fryer basket. Cook in the preheated air fryer for 16 minutes. Increase heat to 400 degrees F (200 degrees C). Shake basket and cook for 5 minutes more. Mix sour cream and sriracha sauce together in a bowl. Serve alongside yam fries.

Prep time: 15 mins
Cook time: 21 mins
Total time: 36 mins
Yields: 4 servings

Calories: 242
Fat: 6.7 g
Saturated fat: 2.9 g
Carbohydrates: 43.3 g
Sugars: 0.8 g
Dietary fiber: 6.3 g
Protein: 2.9 g
Cholesterol: 8.4 mg
Sodium: 718.6 mg
Rosemary Lamb Shanks


Ingredients:
olive oil, lamb shanks, carrots, celery, onion, garlic cloves, dry red wine, low sodium chicken broth, fresh rosemary, dried rosemary, bay leaves, cornstarch, rosemary sprig

Directions:
Preheat oven to 375ºF.
Heat oil in heavy large Dutch oven over medium-high heat.  Season lamb shanks with salt and pepper.  Working in batches, add lamb to Dutch oven; brown on all sides, about 8 minutes per batch.  Transfer lamb to plate.  Add carrots, celery, onion and garlic to Dutch oven; saute until light brown, about 4 minutes.  Add 1 3/4 cups wine; bring to boil, scraping up any browned bits, about 2 minutes.  Add both broths, rosemary and bay leaves.  Return lamb to Dutch oven; cover.  Cook in oven until lamb is very tender, stirring occasionally, about 1 hour 30 minutes.
Transfer lamb shanks to platter.  Tent with foil.  Strain cooking liquid, reserving vegetables.  Discard bay leaves.  Return liquid to Dutch oven.  Boil liquid until reduced to 1 1/2 cups, about 10 minutes.  Mix remaining 1/4 cup wine with cornstarch until smooth.  Add to cooking liquid and simmer until thickened, stirring frequently, about 5 minutes.  Return lamb and vegetables to Dutch oven.  (Can be prepared 1 day ahead.  Cover and refrigerate.].
Simmer lamb until heated through.  Season to taste with salt and pepper.  Arrange lamb and vegetables on platter.  Spoon sauce over.  Garnish with rosemary sprigs and serve.
Chicken Escondido


Ingredients:
chicken breast, sun-dried tomato, garlic cloves, olive oil, black beans, salsa verde, brown rice

Directions:
Cut chicken into bite-sized pieces., Saute tomatoes and garlic in olive oil and vinegar until tender., Add chicken and cook until done., Add salsa and black beans., Simmer 5 minutes., Serve over brown rice.
Summer Bay Scallops Scampi


Ingredients:
bay scallop, garlic cloves, sun-dried tomato, fresh parsley, crushed red pepper flakes, dry white wine, butter, olive oil, angel hair pasta, parmesan cheese

Directions:
In a small bowl cover sundried tomatoes with boiling water.  Set aside and allow to steep for 30 minutes until tomatoes are softened.
Note:  If you use oil packed tomatoes omit this step and increase the amount to one cup.
In the meantime, cook angel hair according to package directions, drain,  and toss with a little olive oil.
Rinse and pat dry scallops.  Season with salt and pepper.
When tomatoes are softened, squeeze out water and roughly chop.
In a large skillet heat 1/4 cup of butter and the olive oil on medium high heat until the butter foams.
Add scallops to the pan and cook 2 minutes until slightly brown on the edges.  Stir and cook another 1 minute or until opaque.  Remove from the hot oil and set aside.
Add to pan the garlic, chili, and sundried tomatoes and cook until garlic is blonde, about 2 minutes.
Add white wine and last 1/4 cup butter to the garlic mixture and bring to a boil.  Turn down the heat and simmer for 5 minutes.
Add back to the sauce the scallops and any juices and the fresh herbs.
Toss with the pasta and top with parmesan cheese.
Beefy Cheese Dip
Category: appetizers-and-snacks
By Stephanie S.

This dip is wonderful. I put it in a slow cooker after it's done to keep it warm. Serve this with tortilla chips.

Ingredients:
1 pound ground beef
1 pound sausage
1 bunch green onions, chopped
1 (16 ounce) jar salsa
2 pounds processed cheese, shredded

Directions:
In a large skillet, brown beef and sausage. Drain excess fat. In another large skillet, mix green onions, salsa and processed cheese over a low heat. Continue stirring until cheese melts. Add meat to the cheese mixture and simmer uncovered until ready to serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 9 cups

Calories: 90.1
Fat: 7.4 g
Saturated fat: 3.5 g
Carbohydrates: 1.7 g
Sugars: 1.2 g
Dietary fiber: 0.2 g
Protein: 4.3 g
Cholesterol: 19.7 mg
Sodium: 243.7 mg
Healthy, Quick, Easy Breakfast


Ingredients:
apple, cinnamon

Directions:
chop the apple., combine all ingredients in a bowl., eat!
Slow Cooker Pot Roast
Category: main-dish
By keylimeone

It's quick and easy to assemble.

Ingredients:
1  onion, sliced
¼ cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup water, or as needed
5  whole peeled carrots  (Optional)

Directions:
Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker. Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat. Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

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

Calories: 385.2
Fat: 22 g
Saturated fat: 8.7 g
Carbohydrates: 20.8 g
Sugars: 6.1 g
Dietary fiber: 2.5 g
Protein: 23.9 g
Cholesterol: 86.8 mg
Sodium: 1287.8 mg
Goat Cheese Toasts


Ingredients:
French baguette, olive oil, cream cheese, Italian parsley, thyme leaves, lemon peel

Directions:
Preheat oven to 375 degrees F.
Arrange the bread slices on a large baking sheet.
Brush olive oil over the bread slices.
Bake until pale golden and crisp, about 15 minutes.
Blend goat cheese and cream cheese in a food processor until smooth and creamy.
Add parsley, thyme and lemon peel; pulsing to blend.
Season with salt and pepper to taste.
Place in a serving dish along side the toast and brushetta mix.
Have guests spread cheese mixture on the toast and top with brushetta.
Awesome flavor - Enjoy!
Juicy No Peek Chicken


Ingredients:
"water"

Directions:
(You can add another can of water for moister rice.].
Chicken breasts or tenders.
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and.
one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil…….
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”.
Peppermint Brownies
Category: desserts
By thecraftinista

Who doesn't love chocolate and peppermint brownies? These are rich and decadent and it'll be hard not to eat the whole pan in a sitting! Top with crushed candy canes, if desired.

Ingredients:
cooking spray
1 ¼ cups all-purpose flour
½ teaspoon salt
2 cups white sugar
¾ cup cocoa powder
1 cup unsalted butter, melted
4 large eggs
1 teaspoon peppermint extract
¼ cup unsalted butter
2 cups powdered sugar
1 tablespoon milk  (Optional)
1 ½ teaspoons peppermint extract
1 drop red food coloring, or as needed
1 teaspoon milk  (Optional)
1 cup whipping cream
¼ cup unsalted butter
10 (1 ounce) squares bittersweet chocolate, chopped

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking pan with cooking spray. Combine flour and salt in a bowl. Combine sugar and cocoa powder for brownies in a separate bowl; add melted butter and mix with an electric mixer until well combined. Beat in eggs and peppermint extract. Add flour mixture and stir until just combined; do not overmix. Pour batter into the prepared baking pan. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool, about 20 minutes. While brownies are cooling, cream butter for frosting in a large bowl. Slowly mix in powdered sugar, 1/2 cup at a time. Add 1 tablespoon milk, peppermint extract, and food coloring; blend until smooth, adding 1 teaspoon milk if frosting seems too thick. Spread onto cooled brownies and place in the fridge to set. Heat cream and butter for ganache in a saucepan over low heat until simmering. Remove from the heat, add chocolate, and stir until melted and smooth. Put in the freezer to set, about 35 minutes, stirring every 10 minutes so it doesn't get too hard. Spread ganache on top of brownies.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 1 9-inch pan

Calories: 524.3
Fat: 30.6 g
Saturated fat: 18.7 g
Carbohydrates: 60.8 g
Sugars: 48.5 g
Dietary fiber: 3 g
Protein: 5.1 g
Cholesterol: 113.5 mg
Sodium: 120.7 mg
Ww Tropical Chicken With Grilled Sweet Potatoes


Ingredients:
fresh lime juice, fresh ginger, soy sauce, boneless skinless chicken breast, sweet potatoes

Directions:
Preheat grill.
In a large bowl, whisk together lime juice, ginger, preserves, and soy sauce. Set aside 1/2 of the marinade. Add chicken to remaining marinade, cover and refrigerate for at least 1 hour and up to 24 hours, turning chicken occasionally.
Grill sweet potato slices until tender, about 8 minutes, brushing with reserve marinade as they cook. At the same time, grill chicken until firm and cooked through, about 4 to 5 minutes per side.
Darned Near Sugar Free No-Bake Pies


Ingredients:
fat free cream cheese, artificial sweetener, raspberries, blueberries, pecans

Directions:
Prebake your pie shells according to directions.
In a blender [or with a mixer] combine all ingredients but the shells and fruit until blended smooth and all lumps are removed.  Halve mixture into two small bowls.
Fold nuts into first half, stir until mixed, and divide this half again between pie shells [or for deep dish, deposit into bottom of baked shell until 1/2 filled].
Gently layer other half without nuts over nut mixture.  Top with fruit, chill, and serve.  It's good to let pies chill overnight, or during the day for 4 hours or so.
8 servings per normal pie shell [=16] or 12 servings per deep dish.  Baking time is for the pie shells.
Garden Mint Jelly With a Hint of Garlic


Ingredients:
of fresh mint, white vinegar, sugar, garlic cloves

Directions:
wash mint thoroughly and divide into 2.
take the leaves from one bunch, squeeze out the surplus water and chop finely.
Put vinegar and sugar into a saucepan with the second bunch of mint and stir over a low heat until the sugar has dissolved.
Bring to the boil for 1 minute.
Strain syrup through a muslin and return to the saucepan.
Stir in the certo, bring to the boil and boil for 2 minutes.
Add the chopped mint, garlic and chilli.
Allow to cool slightly to prevent the mint from floating.
Skim, pot and cover in the usual way.
Sylet Red Chicken Curry


Ingredients:
skinless chicken pieces, garlic cloves, fresh ginger, tomatoes, tomato puree, cumin seed, onions, chili powder, turmeric powder, coriander powder, garam masala, salt, white vinegar

Directions:
Puree the garlic, ginger, tomatoes, cumin, with the tomato puree in a blender.
In a large pan heat the oil and fry the onions till soft. Add the chili powder and 1/4 cup of water, stir and bring to the boil.
Add the coriander and turmeric cook for 1 min, add the garam masala, cook 1 minute Add a little water if the paste becomes too thick.
Add the chicken and a little salt, fry for 3 minutes.
Add the tomato mixture, cook for 2 minutes.
Add 3 cups of water and the stock cube, cook till meat falls from the bones.
Add the vinegar, stir and serve.
Chicken With 40 Cloves of Garlic


Ingredients:
chicken legs, kosher salt, garlic cloves, celery, olive oil, dry vermouth

Directions:
Heat oven to 375. Season chicken with salt. Arrange them, skin side up in a single layer baking dish with a tight fitting lid.
Scatter galic and celery into the gaps between the chicken pieces, and then drizzle everything with olive oil. Grind some pepper and nutmeg over chicken and veggies.
Pour vermouth and chicken stock in the dish.
Cover the dish with foil and the lid.
Bake chicken for 1 hour - 1 hour and 15 minutes without removing the lid until the 1 hour mark.
When the chicken is cooked to a safe temperature, serve and enjoy.
Beer and Coffee Steaks


Ingredients:
dark beer, Worcestershire sauce, Tabasco sauce, ground coffee, ground cumin, sugar, cayenne, salt, ground black pepper

Directions:
The night before, mix beer, Worcestershire, and Tabasco in large freezer-weight zipper-lock bag.
Put steaks in bag, seal, and chill in refrigerator overnight.
The next morning, mix remaining ingredients in small bowl.
Remove steaks from marinade and discard marinade.
Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers.
Slip into clean zipper-lock bags, seal, and chill.
Remove steaks from refrigerator about 20 minutes before grilling.
Heat grill to high and let rack get good and hot.
Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer], or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer].
Let meat rest off heat 5 minutes to redistribute juices.
Mango Creme


Ingredients:
mangoes, heavy whipping cream, confectioners' sugar

Directions:
Peel and slice the mangoes., Cover with water in a saucepan and cook until soft., Puree cooked mango pieces to a thin pulp., Put pulp in a bowl and refrigerate for 1 hour., Combine cream and sugar and whip until light., Fold in mango puree and chill before serving., Garnish!