xiaoxl/recipe_data huggingface dataset:
Lemon Artichoke Chicken


Ingredients:
boneless skinless chicken breast halves, flour, black pepper, butter, light olive oil, chicken broth, dry white wine, artichoke hearts, capers, fresh lemon juice, fresh parsley

Directions:
In shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in mixture.
In large skillet heat 4 tbs butter and olive oil.  Sauté chicken over medium heat turning once, until lightly golden brown on both sides, about 3 to 6 minutes per side.
Remove chicken from pan and keep warm. Add chicken broth and wine to pan, stirring to scrape bits off bottom.
Bring mixture to a boil and cook until reduced by half, about 6 minutes.  Stir in lemon juice, artichoke hearts, and capers. Cook for a minute.
Turn off heat and whisk in remaining 1 T butter and chopped parsley. Pour hot sauce over chicken breasts.
Great with buttered pasta.
Simple Carnitas
Category: world-cuisine
By Ken from CA

This the easiest recipe for tasty carnitas.  Once cooked, the meat can also be shredded and mixed with BBQ sauce for incredible pulled pork sandwiches, or pan fried in a little oil until crisp on the outside.

Ingredients:
1 (3 1/2) pound boneless pork shoulder, trimmed and cut into 2 inch chunks
2  oranges, quartered
1 large white onion, quartered
6 cloves garlic, peeled and crushed
¼ cup kosher salt
1 tablespoon ground cumin
1 tablespoon whole black peppercorns
2  bay leaves

Directions:
Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 3 hrs
Yields: 2 1/2 pounds

Calories: 187.9
Fat: 9.6 g
Saturated fat: 3.4 g
Carbohydrates: 6.6 g
Sugars: 3.8 g
Dietary fiber: 1.3 g
Protein: 18.4 g
Cholesterol: 62.5 mg
Sodium: 2331.5 mg
Salsa


Ingredients:
onions, garlic cloves, tomatoes, lemon juice

Directions:
take garlic and onions and pour boiling hot water over them while they are in the strainer.
add peppers,tomatoes.lemon juice,and culantro.
stick in fridge for 2-4 houres.
and its ready to go.
Dawn's Shrimp Dip


Ingredients:
baby shrimp, cream cheese, mayonnaise, celery, green onion, dill weed

Directions:
Warm soup in a saucepan on the stove.  (Do not add water -- use the undiluted soup].
Stir in cream cheese until melted.
Pull off of the heat and add rest of ingredients.
Serve warm or chilled with crackers or serve in a bread bowl!
The BEST Meatloaf Ever


Ingredients:
olive oil, onion, garlic clove, ketchup, apple cider vinegar, dark brown sugar, cayenne pepper, low sodium chicken broth, parsley, eggs, parmesan cheese, kosher salt, ground black pepper, ground beef, bacon

Directions:
Preheat oven to 350°.
Line a rimmed baking sheet with foil, then parchment paper.
Heat oil over medium in a small skillet. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.
Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes.
Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth. Set remaining ketchup mixture aside.
Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic; mix to combine.
Add beef and mix well with your hands to combine.
Transfer meatloaf mixture to prepared pan and form into a long log (about 12"x5"], smoothing surface.
Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath.
Bake until an instant-read thermometer inserted into the center registers 165° and bacon is crisp, 70–80 minutes. Let rest 10 minutes before slicing.
Mexican Potato Soup!


Ingredients:
potatoes, tomato sauce, water, salt, oregano, chicken bouillon cube, Tabasco sauce

Directions:
get a round pan and put on med high heat.
get the can of tomato sauce and water and put into the hot pan let boil for a few minutes
than with the potatoes cut into fries( leave the skin on thats the best part].
few add a time drop the potatoes into the soup when all in then stir
add the salt, oregano, chicken bouillon, and tabasco mix well.
let cook about 30-40 minutes or till potatoes are soft but not to soft.
serve.
Pork Chop and Cheesy Rice Casserole
Category: main-dish
By Miss Annette

This is a variation on one of my mother's go-to recipes and gets raves every time I serve it. You can mix and match ingredients depending on what you have on hand. This one will quickly become a favorite in your home; even kids love it! This is a very easy recipe to alter and make your own. The possibilities are endless!

Ingredients:
1 (16 ounce) can chicken broth
1 ½ cups uncooked rice
1 (10 ounce) can cream of chicken soup
1 cup water
4 ounces shredded Cheddar cheese
1 pound boneless pork chops
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish. Stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add Cheddar cheese, season with salt and pepper, and stir. Lie pork chops into the rice mixture in a single layer; season with more black pepper. Bake in preheated oven until rice in the middle of the dish is tender and pork chops are golden brown, about 80 minutes.

Prep time: 10 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 270
Fat: 9.2 g
Saturated fat: 4.4 g
Carbohydrates: 30.7 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 14.3 g
Cholesterol: 37.2 mg
Sodium: 628.3 mg
Brown Rice and Black Bean Salad
Category: salad
By Ammaliatrice

This is one of our summer staples. It goes together quickly and easily; it's good for you and yummy. It's also very versatile. The first night it's a stand-alone salad; the second night, heat a portion in a pan with an additional canned veggie and it's a side dish. If you have a favorite veggie, add that; if you hate corn, leave it out. Have fun and eat without guilt!

Ingredients:
1 ½ cups uncooked brown rice
3 cups water
1 tablespoon extra virgin olive oil
½ teaspoon salt
1 (14.5 ounce) can collard greens, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can green peas, rinsed and drained
1 (15.25 ounce) can corn kernels, drained
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
salt and freshly ground black pepper to taste

Directions:
Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature. Stir the  , black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

Prep time: 10 mins
Cook time: 50 mins
Total time: 2 hrs
Yields: 12 cups

Calories: 87.2
Fat: 1.7 g
Saturated fat: 0.2 g
Carbohydrates: 16 g
Sugars: 1.7 g
Dietary fiber: 2 g
Protein: 2.6 g
Sodium: 324.2 mg
Chocolate Hazelnut Bûche De Noël


Ingredients:
dark chocolate, eggs, granulated sugar, salt, cocoa powder, mascarpone cheese, cranberries, of fresh mint

Directions:
Preheat oven to 400°F (200°C]. Line 15 x 10-inch (38 x 25 cm] metal jelly roll pan with parchment paper; mist with cooking spray. Set aside.
Place chocolate in microwave-safe bowl. Microwave 20 seconds, then stir and repeat until melted; 1 to 1 ½ minutes total. Stir until smooth. Let cool slightly.
Beat together egg yolks, sugar and salt in large bowl using electric hand mixer until pale yellow. Beat in melted chocolate until smooth. Set aside.
Beat egg whites in separate large bowl using electric hand mixer until soft peaks form. Fold a quarter of egg whites into chocolate mixture using rubber spatula; fold in remaining egg whites. Transfer to prepared pan, spreading evenly and smoothing top.
Bake until cake springs back when lightly touched in centre; about 10 minutes. Run paring knife around edges of cake to loosen. Cover cake with clean damp kitchen towel; let cool completely.
Arrange same damp towel on work surface with long side facing you; dust with cocoa powder. Carefully invert cake onto towel with long side facing you; remove pan and gently peel off parchment. Trim edges of cake. Set aside.
Stir ½ cup hazelnut spread with mascarpone in separate large bowl until well combined. Spread over surface of cake. Beginning at long side closest to you and lifting and guiding cake with towel, roll up cake lengthwise. Arrange, seam-side down, on work surface.
Diagonally slice 5-inch (13 cm] long piece off one end of cake. Arrange longer piece of cake on serving platter; place cut end of short piece adjacent to long piece to make a “Y” shape. Spread remaining hazelnut spread all over cake. Refrigerate uncovered until hazelnut spread is set; about 1 hour or up to 24 hours.
Let stand at room temperature for 15 minutes. If using, top with sugared cranberries and mint.
Chicken Taco Fettuccine


Ingredients:
fettuccine pasta, garlic, olive oil, heavy whipping cream, parmesan cheese

Directions:
Cook pasta according to package directions.
Meanwhile, in a large skillet over medium heat, cook the chicken and garlic in oil for 4 to 5 minutes or until heated through.
Whisk in cream and taco seasoning until blended.
Cook until heated through, DO NOT BOIL.
Stir in parmesan cheese.
Drain pasta, toss with chicken mixture.
Potato, Meat & Vegetable


Ingredients:
potatoes, onion, pepper, kielbasa

Directions:
This is for the BBQ.
In tin-foil wrap (you may need two pieces folded together]:
Slice the potatoes.
Slice the onions.
Dice the pepper.
Slice the kielbasa.
Mix it all together.
Add a few pads of butter and then add garlic powder and onion salt to your liking.
Wrap.
Put on the BBQ about 25 minutes on each side.
Poke with fork to see if done.
Cream Cheese Caramel Walnut Apple Pie


Ingredients:
white sugar, cornstarch, ground cinnamon, vanilla extract, apples, walnuts, cream cheese

Directions:
Preheat oven and a cookie sheet to 400ºF., Stir together the sugar, cornstarch and cinnamon., Toss with the apples, vanilla and almond extract in a large mixing bowl., Press softened cream cheese into bottom of the pie shell., Pour the apple mixture into the unbaked pie shell., Drizzle the caramel topping over the top., Sprinkle with walnuts., Place the top crust over this and flute the edges., Cut slits in the top crust or poke with a fork to allow steam to escape., Sprinkle with sugar,and place on the preheated cookie sheet., Bake 45 to 50 minutes, until golden brown., Cover edges with foil to prevent them from burning., Cool for at least 1 hour before slicing., Serve with whipped cream, or vanilla ice cream and coffee.
Cou-Cou


Ingredients:
okra, water, cornmeal, cold water, salt, butter

Directions:
Put water to boil in a medium-size pot. Thinly slice okra and add to boiling water. Cook for 10 to 12 minutes, until soft. Lower the heat.
Meanwhile, combine corn meal with cold water and mix well.
Add corn mixture to the okra. Add salt.
Mix well and cook on low, stirring constantly with a flat wooden spoon or "cou-cou stick".
When mixture breaks away cleanly from the side of the saucepan, the cou-cou is ready.
Butter a bowl, turn the mixture out neatly onto it, shaking it so that it takes on the shape of the bowl.
Turn it out on to a serving dish, make an indentation in the top and place a knob of butter in it.
What makes it unique and distinguishes it from its now more fashionable cousin the Italian polenta, is the addition of okra. In some islands, cou-cou is spiced up by peppers and yellow-butter.
--------------------------------------------------------------------------------.
Creamy Au Gratin Potatoes
Category: side-dish
By CathyM

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Ingredients:
4  russet potatoes, sliced into 1/4 inch slices
1  onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 498.8
Fat: 25.4 g
Saturated fat: 16 g
Carbohydrates: 49.3 g
Sugars: 9.1 g
Dietary fiber: 4.4 g
Protein: 19.8 g
Cholesterol: 77.2 mg
Sodium: 683.4 mg
Ich


Ingredients:
olive oil, onions, stewed tomatoes, tomato sauce, lemons, bulgur, parsley, scallion

Directions:
Saute the two large onions in olive oil for a few minutes.  Do not brown.  Add stewed tomatoes and tomato sauce and simmer, covered, for approximately 30 minutes.  Remove sauce from heat and mix well with bulgar.  Add lemon juice, salt to tasted, and black pepper.  Keep stirring from time to time until bulgur absorbs all of the moisture and swells.  This takes two hours.  Add chopped parsley, scallions, and Bermuda onion.  Mix well and serve cold.
Feel free to add green pepper, red, orange, or yellow for extra color.  Add jalepeno for an extra kick.
Nigella Lawson Chicken Teriyaki


Ingredients:
sake, mirin, soy sauce, light brown sugar, fresh ginger, chicken thigh fillets, sushi rice

Directions:
Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do].
Add the prepared chicken pieces and leave for 15 minutes.
Heat the peanut oil in a large shallow frying pan or casserole (that has a lid] over medium heat.
Using a slotted spoon, transfer the chicken pieces from the marinade to the pan.
Saute them until they look cooked on the outside.
Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes.
Cut into a piece of chicken to make sure it's cooked through.
Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm] and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the syrup.
Serve with a pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.
German Drop Cookies


Ingredients:
all-purpose flour, granulated sugar, butter, salt, pecans, powdered sugar, cinnamon

Directions:
Preheat oven to 350°F
Combine first 5 ingredients with a spoon. Shape into 1-inch balls and place on a baking sheet lined with parchment paper. Bake 20 minutes. Combine powdered sugar and cinnamon. Sift powdered sugar mixture over warm cookies or roll cookies in sugar mixture.
CCC - Coconut Coffee Cookies


Ingredients:
butter, sugar, salt, egg, coconut milk, instant coffee powder, flour, baking powder, flaked coconut

Directions:
Preheat oven to 175 C and line baking sheets with parchment paper.
Mix butter, sugar and salt with an electric mixer until creamy, about 1 minute.
Add the egg and beat well.
Heat the coconut milk gently in a saucepan over medium heat or in the microwave.
Add instant coffee and stir to dissolve.
Stir the coconut-coffee mixture into the butter mixture.
Sift together flour and baking powder and add to the batter, stirring just until the ingredients are incorporated.
Fold in the flaked coconut.
Drop heaping teaspoons of batter 1 inch apart on baking sheets.
Bake in the preheated oven for 12-15 minutes or until cookies are pale golden brown.
Transfer to wire racks to cool.
Store cookies in an airtight container at room temperature; cookies will keep up to two weeks.
Smoked Sausage Casserole


Ingredients:
southern style hash browns, smoked sausage, onions, bacon bits, sharp cheddar cheese

Directions:
Heat 12" skillet to medium high, then add oil.
Add potatoes, smoked sausage, onion and cajun seasoning. Cook until browned, about 10-12 minutes.
Stir in cheese, allow to at least melt partially.
Add soup, folding in to combine fully.
Pour into slightly greased 9 X 13 pan. Put into preheated 350 degree oven; cook for 30 - 35 minutes or until brown and bubbly. Remove and let stand 5 - 10 minutes.
Pork Chops With Apple and Onion


Ingredients:
center-cut pork chops, dried sage, salt, fresh ground pepper, olive oil, yellow onion, green apple, dry vermouth

Directions:
Slash the edges of the chops in 1 or 2 places to prevent curling.  To make the rub, in a small bowl combine the sage, salt, and pepper.  Rub the pork chops all over with the rub.  Let stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight.  Bring to room temperature, if necessary, before cooking.
In a large frying pan over medium-high heat, heat the olive oil.  Add the chops and brown for about 2 minutes on each side.  Reduce heat to medium and cover the pan.  Cook until the meat is lightly pink near the bone or an instant-read thermometer inserted away from the bone registers 145 degrees F (63 C], 4-5 minutes longer.  Transfer the chops to a platter and tent them loosely with aluminum foil while you make the sauce.
Pour off all but 1 Tb of the drippings from the pan.  Add the onion and apple and saute until the onion is translucent, about 5 minutes.  Add the vermouth and deglaze the pan, scraping up any browned bits from the bottom.
Spoon the apple and onion mixture onto individual plates.  Place the pork chops on top, drizzle with the pan juices, and serve.
Gluten-Free Buckwheat Avocado Salad
Category: salad
By Buckwheat Queen

A fast and easy gluten-free salad that will please everybody. I made up this recipe using whatever I had on hand and it turned out great. The texture and flavors of the ingredients complement each other from the al dente earthy buckwheat to the crisp avocado, onion, soft tomatoes, and cheese. This summery salad can be served as a side dish or appetizer anytime.

Ingredients:
1 cup water
½ cup buckwheat groats
1 small avocado - peeled, pitted, and diced
5  cherry tomatoes, diced
1  lime, juiced
2 tablespoons thinly sliced red onion
1 ½ tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon fennel seed
½ teaspoon cayenne pepper
¼ teaspoon freshly ground mixed peppercorns
¼ cup soft goat cheese, crumbled

Directions:
Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat to medium-low, cover the saucepan, and simmer until the buckwheat is firm yet tender to the bite, about 8 minutes. Rinse buckwheat under cold water and drain. Stir avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper, and mixed pepper together in a large bowl until evenly combined. Add buckwheat groats and stir gently; top with goat cheese.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 464.2
Fat: 29.7 g
Saturated fat: 7.2 g
Carbohydrates: 45.3 g
Sugars: 2.1 g
Dietary fiber: 12 g
Protein: 12 g
Cholesterol: 13.8 mg
Sodium: 106.8 mg
Pierogie Casserole


Ingredients:
potatoes, butter, Velveeta cheese, red onion, sour cream, milk

Directions:
Cook taters  --  drain off water.
Mash taters with 1 stick butter, 1/2 cup sour cream and milk (as needed]. Add salt & pepper to taste.  Mixture should be slighty soupy.
Cube & melt Velveeta cheese on low setting in microwave. Add to potato mixture.
Cook & Drain pasta. Add 1 stick butter.
Chop & Saute Onion with 1 stick butter.
Layer Taters, Pasta, & Onions in 13 x 9 pan.
Bake uncovered --  350 degrees for 30 minutes.
Quinoa Corn Salad With Cilantro, Chives, and Lemon-Lime Dressing


Ingredients:
quinoa, water, salt, corn, red onion, lemon juice, lime juice, cilantro, scallions, green onions, chives, salt, Tabasco sauce

Directions:
Place quinoa in a fine mesh sieve and rinse thouroughly with cold, running water.  Bring water to boil in a  small pot, add the quinoa and salt, and bring to a boil again.  Cover and reduce heat to low for 15 minutes.  Turn off the heat and keep the pot covered for an additional 5 minutes.  Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.
Steam or lightly saute corn until just tender and cool to room temparature.  Combine all of the ingredients in a large bowl and gently toss.  Season with additional salt, pepper, or hot sauce to taste.  Serve with fresh lime wedges.
Spiced Sweet Potato Chips


Ingredients:
sweet potato, cinnamon, sugar

Directions:
Preheat oven to 400 degrees farenheit. Peel the potato and slice into 1/2" thick slices.
Lay slices out on a parchment lined baking sheet. If you don't have parchment paper, feel free to use cooking spray, but expect them to still stick a bit.
Mix the cinnamon sugar in a small bowl, then sprinkle over potato slices.
Bake 30 minutes or until tender.
Make Ahead Mashed Potatoes


Ingredients:
potatoes, cream cheese, sour cream, salt, black pepper, butter

Directions:
Cook potatoes in large pot of boiling water until tender, about 20 minutes. Drain; mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Spray a 9 x 13-inch casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. Cool slightly, cover and refrigerate up to 3 days. Take out of refrigerator 30 minutes before baking. Preheat oven to 350°F Bake, covered, 40 minutes or until steaming hot in center.
Note: Alternately, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.
Ww 2 Points - Red Vegetable Pesto


Ingredients:
Spanish onion, red bell pepper, garlic cloves, sun-dried tomatoes, olive oil, olive oil, lemon juice, red wine vinegar, dijon-style mustard, fennel seed

Directions:
Preheat broiler.
Line baking sheet with heavy duty foil.
Arrange onion cut side down, the bell pepper, and the garlic cloves and broil 3 inches from heat source, turning bell pepper frequently, until all vegetables are charred.
Let stand until cool enough to handle, 15-20 minutes.
Peel onion, bell pepper, and garlic.
Remove and discard stems and seeds from pepper.
In food processor, combine onion, bell pepper, garlic, and remaining ingredients and process until smooth.
Transfer to medium bowl, cover with plastic wrap, and refrigerate until ready to use.
2 points per serving (1/3 cup].
Quick Stroganoff


Ingredients:
butter, onion, ground beef, flour, salt, pepper, paprika, sour cream

Directions:
Cook noodles as directed, drain and set aside.
Saute onoin in butter.  Stir in groudn beef, flour, salt, pepper and paprika,  Saute for 5 minutes.
Add soup and simmer for 10 minutes.
Remove from heat, stir in sour cream.
Serve over hot noodles.