xiaoxl/recipe_data huggingface dataset:
Whole Lemon Muffins


Ingredients:
lemon, walnuts, unsalted butter, sugar, eggs, vanilla extract, flour, baking soda, baking powder, salt, yoghurt, powdered sugar, vanilla extract

Directions:
Preheat the oven to 350°F  Grease 12 texas size muffin cups with butter or cooking spray or line with paper muffin wrappers.
Wash and dry the lemon.  Cut into quarters and remove the seeds.  Process the quartered lemon (all of it!] in a food processor fitted with a metal blade for 1 minute or more, until it is completely ground up.  Scrape the lemon into a bowl.  Without washing the food processor add the walnuts and pulse 10 to 12 times.  Add the walnuts to the processed lemon.  Stire to combine and set aside for later use.
Using a mixer fitted with a paddle attachment, cream the butter in a large bowl on medium high speed for 1 minute.  Scrape down the sides of the bowl.  Add the sugar and beat on medium high until light and fluffy.  Add the eggs all at once and beat on medium speed for 1 minute.  Add the vanilla and beat for about 30 seconds.  Mix together the dry ingredients.  Beat one third of it into the creamed mixture just until incorporated.  Add half the yoghurt and do the same.  Repeat, ending with dry ingredients.  Gently stir in the lemon mixture.
Spoon batter into prepared muffin tins.  Bake for 30 to 35 minutes until they are slightly browned and a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then remove to a wire rack.
combine glaze ingredients and drizzle over the warm muffins.  Glaze will harden in about 15 minutes.
These are at their very best served warm, but if wrapped tightly in plastic wrap once cooled, they will still taste great for up to 3 days.  They can be frozen for up to 3 weeks.
Ali's Amazing Bruschetta
Category: appetizers-and-snacks
By Alison

This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.

Ingredients:
2 large tomatoes, coarsely chopped
½  sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
½ (1 pound) loaf Italian bread, cut into 1 inch slices
¼ cup freshly grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan. Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 175.7
Fat: 7.2 g
Saturated fat: 1.7 g
Carbohydrates: 22.4 g
Sugars: 2.3 g
Dietary fiber: 1.9 g
Protein: 5.6 g
Cholesterol: 3.7 mg
Sodium: 288.4 mg
North African Flank Steak


Ingredients:
ground coriander, ground cumin, paprika, dried thyme, fresh coarse ground black pepper, salt, cinnamon, beef flank steak

Directions:
In small bowl, combine all ingredients except steak and oil. Rub spice mixture on both sides of steak. If you like, place steak on plate; let stand at room temperature 15 minutes Meanwhile, in nonstick 10-inch skillet, heat oil over medium-high heat until hot but not smoking.
Add steak to skillet and cook 14-16 minutes for medium-rare or until desired doneness, turning steak over once.
Transfer steak to cutting board.
To serve, thinly slice steak diagonally against the grain.
Julia Child's Baked Yogurt Tart


Ingredients:
eggs, sugar, plain nonfat yogurt, pure vanilla extract, all-purpose flour, nectarines, confectioners' sugar

Directions:
Working on a lightly floured surface, roll dough into a 12" circle 1/8 to 1/4" thick; Fit into the pan, pressing against bottom and up the sides; Trim to 1/2" and crimp edges; Chill about 30 minute.
Fit a round of parchment or wax paper or aluminum foil into bottom of the crust, fill with dried beans, rice or pie weights; Blind bake crust 20-25 minutes in a 400* oven, until set and lightly browned.
Remove weights and liner; Cool to room temperature on a rack and lower oven to 325*.
Beat the eggs and sugar together until they thicken slightly and turn pale, 2-3 minutes.
Fold in yogurt and vanilla, mix just until blended.
Gradually add the flour through a sifter, folding it in gently.
Pour the yogurt filling into the cooled tart shell, smoothing the top; the filling will only come about 2/3's of the way to the top.
Scatter the fruit over the top of the tart; it will push the filling to the top of the crust.
Sprinkle with chopped nuts around the edge of the tart.
Place tart on jelly roll pan to catch drips and bake for 35-40 minutes, or until top is golden; Transfer to rack and cool to room temperature.
Unmold tart; Serve at room temperature, or chilled if desired; sprinkle with confectioner's sugar.
Serve the same day as baked; cover and refrigerate.
Cranberry Orange Fruit Dip


Ingredients:
vanilla yogurt, whole berry cranberry sauce, orange zest

Directions:
Mix together all ingredients., Chill thoroughly before serving.
Blue Cornbread


Ingredients:
whole wheat pastry flour, baking powder, salt, honey, maple syrup, egg, water

Directions:
Lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil.
Place the skillet in the oven while it preheats.
Preheat oven to 425°F.
In a medium size bowl, combine dry ingredients.
Combine liquids and slowly add to combined dry ingredients, mixing well.
Pour into prepared pan and bake at 425°F for 15-20 minutes, until top and sides become golden brown.
Sweet and Sour Slaw
Category: salad
By Paula

This is a great recipe from my mother, who is German, for a vinegar based marinated slaw using no oil.

Ingredients:
½ cup white sugar
½ cup cider vinegar
¼ cup cold water
1 teaspoon salt
½ teaspoon mustard seed
½ teaspoon celery seed
8 cups shredded cabbage
½ cup chopped celery
½ cup chopped green bell pepper
1 tablespoon chopped pimento pepper

Directions:
In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed.  Cover tightly and shake vigorously until sugar is dissolved.  Chill dressing for several hours or overnight. In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated.  Cover and chill until serving.

Prep time: 20 mins
Total time: 4 hrs 20 mins
Yields: 6 servings

Calories: 98.7
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 23.4 g
Sugars: 20.3 g
Dietary fiber: 2.8 g
Protein: 1.5 g
Sodium: 414.3 mg
Antipasto Pie


Ingredients:
part-skim mozzarella cheese, artichoke hearts, pitted black olives, parmesan cheese

Directions:
Pre-bake pie crust according to package instructions. You may also use a refrigerated pie crust and prepare to package instructions.
While crust is baking, beat eggs in a large bowl. Add remaining ingredients and mix well.
Remove crust from oven when pre-baking is completed, and cool slightly. When cooled, pour egg mixture into pie shell.
Place pie shell on a cookie sheet and cook at 375 degrees for 30-40 minutes or until egg mixture is firm to the touch and is golden brown on top.
Tip: to prevent the crust edges from burning, cover with aluminum foil lightly sprayed with cooking spray prior to baking.
Raspberry Lemonade


Ingredients:
frozen raspberries, ginger ale

Directions:
Defrost raspberries saving their juice and discarding the berries., Mix all ingredients and pour back into pop bottle to keep carbonation., We like to freeze it into a slush., Prep time does not include defrost time.
Banana Crunch Muffins (w/grape Nuts)


Ingredients:
flour, sugar, baking powder, salt, egg, bananas, plain yogurt, vanilla

Directions:
Preheat oven to 350.
Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
Beat the egg in a small bowl; stir in bananas, yogurt and vanilla.
Add to flour mixture; stirring until just moistened (batter will be lumpy; do not overmix!].
Stir in cereal.
Spoon batter into a 12-cup muffin tin that has been sprayed with cooking spray, filling each cup 2/3 full.
Bake in preheated oven for 25 minutes or until golden brown.
Serve warm.
NOTE: Muffins can be frozen for up to 6 months.
Just thaw at room temperature and reheat until warm.
Fruit & Yogurt Smoothie


Ingredients:
water, yogurt, banana

Directions:
Add all ingredients to a blender and blend until smooth. You may need to add less or more to get the consistency how you like.
Usually when I make this, I just eyeball the ingredients and add more of something if needed after i've blended everything.
Sarah 's Oatmeal Cake With Coconut Pecan Frosting


Ingredients:
boiling water, quick oatmeal, brown sugar, white sugar, butter, eggs, baking soda, salt, cinnamon, flour, evaporated milk, sugar, butter, vanilla, flaked coconut, pecans

Directions:
Pour boiling water over oatmeal and let stand for 20 minutes.
Cream the sugars and butter together; add eggs.
Add dry ingredients to the wet mixture.
Bake at 325 degrees Fahrenheit for 55 minutes in a greased 9x13 inch pan.
Coconut Pecan Frosting:
Mix evaporated milk, sugar, butter, egg yoks and vanilla in saucepan.
Cook and stir on medium heat until thickened and golden brown, about 10 minutes.
Remove from heat.
Stir in coconut and pecans.
Cool to room temperature, and spreading consistency, before spreading on cooled cake.
Quinoa Salad With Mangoes and Curry Dressing


Ingredients:
quinoa, salt, mangoes, jalapeno chile, scallions, garlic clove, salt, mayonnaise, sour cream, curry powder, fresh lemon juice, light olive oil, cilantro

Directions:
Bring 3 cups of water to boil in a saucepan, then add the quinoa and salt. Lower the heat, cover, and simmer until the quinoa is tender (about 12-15 minutes]. Drain.
Peel and dice the mangoes into 1/2" squares.
Toss the completely cooled quinoa with the mangoes, chile, scallions, and curry vinaigrette (directions follow].
Chop the almonds and add them last so they stay crisp.
For the Curry Vinaigrette: Pound or mince the garlic and salt in a mortar until smooth, or put the garlic through a press. Place these into a small bowl and add the yogurt and curry. Stir in the lemon juice, and then whisk in the oil until the texture is thick and creamy. Let stand 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.
American Cheese Sauce


Ingredients:
butter, flour, milk, American cheese

Directions:
In saucepan, heat butter, add flour.
Stir until light brown, about 3 minutes.
Add milk, bring to a slow boil.
Add cheese, one slice at a time.
Simmer to desired thickness (For thinner sauce, add less flour].
Busy Day Meatballs


Ingredients:
ground beef, egg, salt, pepper, ketchup, Worcestershire sauce, brown sugar, vinegar, salt, pepper

Directions:
Combine all meatball ingredients, Shape into 1 inch balls.
Mix sauce ingredients well. Pour over meatballs in a glass baking pan. Refrigerate until baking time.
Bake at 350°F for 1 hour and 15 minutes. Baste one or twice while cooking. Do not brown meatballs first.
Mom's Famous Oatmeal Cookies


Ingredients:
oatmeal, honey, milk

Directions:
Blend everything in your kitchenaid., Roll balls and press into cookies., Bake at 180°C for 15´.
Chinese Noodles & Zucchini


Ingredients:
oyster sauce, brown sugar, zucchini, garlic, fresh cilantro

Directions:
Bring a medium sized saucepan of water to a boil.
Add noodles and cook 3 minutes for dried or 1 minutes for fresh.
Drain.
Mix oyster sauce, vinegar, and sugar together.
Spray a wok or skillet with vegetable oil and heat.
Add zucchini and garlic.
Stir fry for 3 minutes.
Add drained noodles and continue to stir fry until noodles begin to crisp.
Pour oyster sauce mixture into the middle of wok, and toss well; making sure all of the noodles are coated with sauce.
Spoon onto a serving platter or individual plates and sprinkle with chopped cilantro.
Apple Matzoh Kugel


Ingredients:
eggs, salt, honey, walnuts, apples, raisins, cinnamon

Directions:
Break matzohs in pieces, soak in water and drain., Combine eggs, salt, honey, oil, cinnamon and add to matzoh., Mix in nuts, apples and raisins., Place in 8- inch square baking dish and bake at 350°F degrees for 35 minutes.
Baked Chicken 'n Cheese Rollups


Ingredients:
boneless skinless chicken breasts, salt, pepper, provolone cheese, fresh basil, sun-dried tomato packed in oil, butter, chicken broth, all-purpose flour, white wine

Directions:
Preheat oven to 375 degrees.
Sprinkle both sides of chicken with salt and pepper.
Combine cheese, basil and tomatoes.  Dividing mixture evenly, spoon onto centers of chicken breasts.
Starting from short ends, roll up chicken; secure with toothpicks.
In large nonstick skillet melt butter over medium-high heat.  Add chicken; cook, turning, until browned, about 2 minutes per side.
Transfer to ungreased jellyroll pan.  Bake until chicken is cooked through, about 20 minutes.
Meanwhile, combine 1 T. broth with flour; set aside.
In same skillet over medium-high heat, combine wine with remaining broth.  Bring to a boil; cook, scraping up browned bits from bottom of skillet, until slightly reduced, about 4 minutes.  Stir in flour mixture.  Reduce heat to medium; cook, stirring,  until thickened, 4-5 minutes.
Serve sauce with chicken; garnish with basil.  (You can slice rolls and layer on a platter with sauce spooned over.].
Donatella's Italian Mac & Cheese


Ingredients:
elbow macaroni, unsalted butter, onion, all-purpose flour, bay leaf, fresh thyme, whole black peppercorns, kosher salt, ground nutmeg, mascarpone cheese, taleggio, muenster cheese, parmigiano-reggiano cheese, pecorino romano cheese, fresh thyme

Directions:
Preheat oven to 400°F Butter ten to twelve 10-oz. ovenproof bowls or ramekins; set aside.
Bring a large pot of water with 1 tablespoon of salt to boiling. Add pasta, stir just until water returns to boiling. Cook pasta according to package directions just until tender to the bite (al dente]. Drain, shaking well. Meanwhile, in a mixing bowl beat egg whites with electric mixer to stiff peaks.
In Dutch oven, melt butter over medium-low heat. Add onion and cook until softened. Sprinkle the flour over onion; stir constantly for 2 minutes (do no allow flour to brown]. A little at a time, add 1 cup of the milk, stirring constantly until smooth.
For an herb bundle, in an 8-inch square double-thickness of cheesecloth, place the bay leaf, thyme, and peppercorns. Gather corners and tie with 100% cotton string. Add herb bundle to Dutch oven 1 to 2 teaspoons of salt and remaining 2 1/2 cups of milk. Increase heat to medium-high and bring to boiling, stirring frequently (do not let the mixture boil over]. Boil for 1 minute; reduce heat to low so milk barely simmers. Cook, stirring frequently, for 10 minutes more. Remove from heat; let stand for 5 minutes. Remove and discard herb bundle. Immediately stir in plenty of ground blackpepper, the nutmeg, and the cheeses. Stir just until cheeses are melted.
Stir cooked macaroni into cheese mixture. Fold in beaten egg whites. Spoon mac and cheese into prepared bowls. Top with Garlic Bread Crumbs.
Bake for 15 minutes or until heated through (160°F] and crumbs are toasted. To serve, top with truffle oil and fresh thyme.
*Garlic Bread Crumbs: In a food processor, process 5 oz. (3 thick slices] country-style white bread, crusts removed, to coarse crumbs. Transfer to a bowl. Toss with 2 cloves garlic, minced; 1/2 teaspoons salt; and 1/4 teaspoons freshly ground black pepper. Add 2 1/2 tablespoons olive oil. With a rubber spatula, work oil into the crumbs.
Chicken Spaghetti a la Grandma Key


Ingredients:
chicken, linguine, onion, green pepper, celery, pimiento, American cheese, margarine

Directions:
Boil chicken in 3 qrts water til tender.
Remove chicken, cool, bone, and cut in small bite size pieces.
Cook spaghetti in chicken broth with the garlic salt until tender.
Meanwhile, saute finely chopped onion, green pepper and celery in 2 tbsp margarine til tender.
Add to cooked spaghetti.
Stir soup, chicken, milk, 2/3 of cubed cheese and pimento into spaghetti.
Place mixture in a large baking dish and put rest of cheese (shredded] on top.
Cook in 350 degree oven til bubbly (about 20-30 minutes].
Caribbean Slaw
Category: salad
By Anonymous

Colorful, zazzy coleslaw with a Caribbean slant. It's tasty and so pretty! I served this with slow cooker Jamaican jerk pork and it was fantastic.

Ingredients:
½ head green cabbage, shredded
1  red bell pepper, thinly sliced
½  red onion, thinly sliced
2  carrots, peeled and shredded
1  mango - peeled, seeded, and diced
½ cup fresh cilantro, chopped
⅓ cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon prepared yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon agave nectar
salt and black pepper to taste
1 dash habanero hot sauce, or more to taste

Directions:
Toss the cabbage, red bell pepper, red onion, carrots, mango, and cilantro together in a large bowl. Whisk the yogurt, mayonnaise, mustard, cider vinegar, agave nectar, salt, pepper, and hot sauce together in a small bowl; pour over the cabbage mixture and toss to coat. Allow the slaw to marinate in the refrigerator for at least 1 hour to allow the flavors to combine.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 61.1
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 13.1 g
Sugars: 9 g
Dietary fiber: 3.2 g
Protein: 2.1 g
Cholesterol: 0.2 mg
Sodium: 94.5 mg
Coconut Dark Chocolate Chip Scones


Ingredients:
all-purpose flour, whole wheat flour, sugar, baking powder, salt, butter, buttermilk, egg substitute, coconut, walnuts

Directions:
Preheat oven to 400 degrees F.
Combine flours, sugar, baking powder and salt.
Cut in butter with a pastry blender.
Add buttermilk and egg substitute, mix just until moistened.
Mix in the coconut, chocolate chips and nuts, if desired.
Divide dough in half. Pat each half into a flat circle and cut into eight wedges each.
Place on parchment paper on a baking sheet.
Bake 15 minutes.
Avocado Fries With Chipotle Remoulade


Ingredients:
chipotle chiles in adobo, lime juice, mayonnaise, cilantro, kosher salt, fresh ground black pepper, lime, juice of, water, all-purpose flour, panko breadcrumbs, avocado, kosher salt, fresh ground black pepper, lime wedge

Directions:
Place chipotles with adobo sauce and lime juice in a blender and puree until smooth; set aside.
Place mayonnaise in a medium bowl. Whisk in 1/3 of chipotle mixture at a time, tasting between each addition for spiciness (you may not want to use all of chipotle puree]. Add cilantro and season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
Heat vegetable oil in a large pot over high heat until instant read thermometer reaches 350 degrees.
While oil is heating up, place all-purpose flour, lime juice mixed with 2 cups water and panko breadcrumbs in 3 separate shallow dishes.
Cut avocado in quarters lengthwise. Remove wedges from pit and peel off skin. Cut each quarter in half so you have 8 wedges total. Season with salt and pepper.
Dredge avocado wedges in flour, then dip into lime water, then dredge through breadcrumbs. Make sure each slice is completely coated.
Once oil has reached 350 degrees, fry breaded slices for about 3 minutes, or until lightly browned. Remove avocados from oil using a slotted spoon and place on a paper towel-lined plate to drain.
Serve with lime wedges and chipotle remoulade.
Surprisingly Good Refried Bean Soup


Ingredients:
onion, garlic cloves, olive oil, diced tomatoes, Rotel Tomatoes, chicken broth, tortilla chips, sour cream, cheese

Directions:
Cook onions and garlic in oil until transparent., Add all of the rest of the ingredients., Stir the lumps out of the refried beans and heat through., Garnish individual servings with crushed tortilla chips., I like Tostitos with Hint of Lime--mmmm., Sour cream., Shredded cheese-- any kind.
Garlic Bologna Sandwich With Serrano Mayonnaise


Ingredients:
Hellmann's mayonnaise, parsley, thyme, garlic powder, spicy brown mustard, fine sea salt, white pepper, green leaf lettuce, aged cheddar cheese, stuffed green olives, pickled cucumbers, daikon radish, cilantro, champagne vinegar, extra virgin olive oil, kosher dill pickles

Directions:
In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, mustards, salt and pepper.
Toast bread and spread Serrano mayonnaise over toast. Add lettuce, cheese, red onion, Garlic Bologna, sliced tomato, lettuce and top with toast.
Slice sandwiches in half and place on serving plates.
Cucumber Salad.
In a bowl whisk olive oil and vinegar. Season with fine sea salt and white pepper to taste. Add olives, cucumbers, Daikon radishes, cilantro and toss salad until combined. Place salad in small serving bowls and add to serving plate.
Garnish  plates with sliced Kosher sliced Dill Pickles.
Inside out Burger


Ingredients:
black pepper, American cheese, lettuce, tomatoes, onion, ketchup, mustard, mayonnaise

Directions:
Heat grill to med-high heat.  (We have a Jenn-Air built-in grill on our stove- great for rainy day grilling!]
Pat ground chuck into 8 1/4-inch patties.
Place on top of one patty 4 quarters of sliced cheese.
Top with another patty & crimp the edges so the cheese doesn't melt out while cooking.
Repeat Steps 3 & 4.
Place on grill & cook 3-4 minutes, flip & cook 3-4 minutes on other side. (If you want the cool grill marks, cook for 1-2 minutes, then do a quarter turn.].
Place burger on bun & top wih your favorite burger toppings & enjoy.
Carnivore's Lasagna


Ingredients:
olive oil, lean ground beef, hot Italian sausage, onion, garlic cloves, tomato sauce, brown sugar, fennel seed, dry basil, dried thyme, dry oregano, salt, black pepper, dried parsley, eggs, oatmeal, parmesan cheese, ricotta cheese, ground nutmeg, mozzarella cheese

Directions:
Preheat oven to 350°F.
In a heavy pan, heat the olive oil over medium heat.  Add the onion, garlic, half of the ground meat, and the Italian sausage.  Brown for 10 minutes.
Drain the meat mixture, if needed.  Add the tomato sauce, brown sugar, 1 tablespoon parsley, and 1/2 teaspoon each of the fennel seed, basil, thyme, oregano, black pepper and salt.  Gently stir, cover, and let simmer over low heat for 1 hour.
While the sauce is cooking, prepare the meatballs, ricotta cheese mixture, and lasagna noodles.  First, beat 1 egg in a large bowl.  Add the oatmeal, 1/2 cup of Parmasan, and the rest of the ground meat, black pepper, fennel seed, basil, thyme, oregano, and salt.  Combine well.
Roll the meat into balls that are about 1 inch in diameter.  Place them on a sprayed pan and bake for 20 minutes, turning the meatballs over halfway through the cooking time.
Put the ricotta cheese in another bowl.  Add the other egg, nutmeg, and rest of parsley.  Combine well and set aside.
Now just soak the lasagna noodles in a large pan filled with very hot water for at least 15 minutes.
Once the sauce is cooked, construct the lasagna in a deep 9x3-inch pan.  First, spread 2 cups of the sauce on the bottom of the pan.  Lay 6 noodles down.  Spread half of the ricotta over the noodles, then sprinkle that with 1/3 of the mozzeralla and parmasan.  Top that with half of the pepperoni.
Make another layer in the same way, starting with 2 cups of sauce.  After that, lay down the rest of the lasagna noodles on top.
Mix in the cooked meatballs with the rest of the sauce, and spread on top of the lasagna.  Top with rest of cheese.
Cover with foil, and bake at 350F for 25 minutes.  Remove the foil, then bake for 25 minutes.  Remove, then let cool for at least 15 minutes before serving.
Corn With Garlic Cilantro Butter


Ingredients:
corn, butter, margarine, fresh cilantro, lime zest, ground cumin, black pepper

Directions:
Place corn (in husks] in large container; cover with cold water.  Let stand 2 hours.
Make Garlic CIlantro Butter by mixing all ingredients.  Cover and refrigerate until serving.
Heat coals or gas grill for direct heat.  Cover and grill corn in husks 4 to 6 inches from medium heat 20 to 30 minutes or until corn is tender.  Remove husks.  Serve corn with Garlic Cilantro Butter.