xiaoxl/recipe_data huggingface dataset:
Baked Chicken Nuggets


Ingredients:
parmesan cheese, salt, dried basil, dried thyme, boneless skinless chicken breasts, butter

Directions:
Add the first 5 ingredients to a zip-top plastic bag; shake to combine.
Cut chicken into 1-inch pieces.
Dip the chicken pieces into the melted butter, then add a few at a time into the breadcrumb mixture; shake to coat.
Place on a lightly greased baking sheet.
Bake at 400° for 20 minutes or until tender.
Chicken Marsala Over White Rice
Category: main-dish
By tdonoso

A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice.

Ingredients:
1 cup uncooked white rice
2 cups water
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 pinch dried oregano to taste
1 pound skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
1 tablespoon olive oil
2 tablespoons butter, divided
1 clove garlic, minced
1 cup sliced fresh mushrooms
salt and ground black pepper to taste
½ cup Marsala wine
½ cup chicken stock

Directions:
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside. In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate. Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock. Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 562.4
Fat: 13.5 g
Saturated fat: 5.3 g
Carbohydrates: 66.7 g
Sugars: 2.9 g
Dietary fiber: 1.8 g
Protein: 32.8 g
Cholesterol: 84.5 mg
Sodium: 197.1 mg
Moroccan Beet Salad


Ingredients:
extra virgin olive oil, red wine vinegar, dark corn syrup, Dijon mustard, ground cumin, ground coriander, ground turmeric, ground cardamom, ground cinnamon, salt, beets, tomatoes, fresh cilantro

Directions:
To prepare dressing, combine first ten ingredients in a large bowl and whisk until thoroughly combined. Makes about 3/4 cup dressing.
To prepare salad, wash beets well, being careful not to break open their skins. Cut off the tops, leaving a stalk of about 1 1/2 inches. Reserve green tops and set aside.
Place beets in a 3-quart sauce pan, cover with cold water and bring to a boil. Reduce heat to medium, cover and cook until a knife can be easily inserted and removed, about 30 minutes. Remove from heat and allow to cool in cooking water. Slip off the beef skins, trim off the tops and cut the beets into bite-size pieces.
Toss beets and tomatoes with 1/4 cup of the dressing. Set aside to marinate. Wash greens. Transfer greens with some water still clinging to the leaves, to a large pot over high heat. Cook, stirring, until just wilted but still bright green, about 4 minutes. Drain greens and squeeze out excess moisture. Cool slightly and chop coarsely. Transfer greens to a medium bowl. Add 1 tablespoon of the dressing and toss to coat. Season greens with salt and pepper. Arrange tomatoes and beets in the center of a platter and surround with greens. Garnish with cilantro. Pass remaining dressing separately.
Mall Pretzels
Category: bread
By Jeannie Yee

Big chewy pretzels like those sold in the mall! You may substitute garlic salt or cinnamon sugar for the coarse salt if you wish.

Ingredients:
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 ⅛ teaspoons salt
1 ½ cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt

Directions:
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface.  Cover, and let rise for one hour. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution.  Place onto parchment covered baking sheets, and let rise 15 to 20 minutes. Preheat an oven to 450 degrees F (230 degrees C). Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Prep time: 30 mins
Cook time: 20 mins
Total time: 3 hrs
Yields: 1 dozen pretzels

Calories: 182.2
Fat: 2.4 g
Saturated fat: 1.3 g
Carbohydrates: 34.6 g
Sugars: 2.3 g
Dietary fiber: 1.2 g
Protein: 4.8 g
Cholesterol: 5.1 mg
Sodium: 1782.8 mg
Chicken Tortilla Bake


Ingredients:
flour tortillas, onion, green chilies, chicken broth, cheddar cheese

Directions:
In a bowl, combine chicken, chilies, broth, soups& onion; set aside.
Cut or tear tortillas into 3-4 inch pieces and layer half on the bottom of a greased 13X9 inch pan.
Top with half the chicken mixture and half the cheese.
Repeat layers.
Bake, uncovered 30-40 minutes at 350 degrees.
Rigatoni With Eggplant and Dried Tomato Pesto


Ingredients:
onion, olive oil, eggplant, rigatoni pasta, pasta, fresh ground black pepper, feta cheese, fresh Italian parsley, sun-dried tomato packed in oil, olive oil, garlic cloves, pine nuts, fresh basil, dried basil, salt

Directions:
Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.
Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
Transfer pasta to a serving bowl; keep warm.
Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.]
Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.
Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar], reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.
Pumpkin Dip


Ingredients:
reduced-fat cream cheese, brown sugar, canned pumpkin, maple syrup, ground cinnamon

Directions:
Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.
Add syrup and cinnamon, and beat until smooth.
Cover and chill 30 minutes.
Crock Pot Orange Chicken


Ingredients:
boneless skinless chicken breasts, all-purpose flour, orange marmalade, mustard, ketchup, soy sauce, brown sugar, fresh ginger, scallions

Directions:
Cut chicken breasts into bite-size pieces. Place in the slow cooker.
Sprinkle flour over chicken and toss well to coat.
In a medium bowl, whisk together remaining ingredients. Pour over chicken. Cook on high 4 hours or low 6-8 hours.
Serve with rice.
Barley and Beef Soup


Ingredients:
onions, carrots, celery, garlic cloves, pearl barley, beef broth, water, kosher salt, fresh ground black pepper, bay leaves

Directions:
"Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves."
Original Sandy Margarita


Ingredients:
"salt"

Directions:
Add tequila, margarita mix, and orange juice to glass mug., Stir., Add enough ice so the ice goes to the bottom of the mug., Stir until drink is thoroughly cold., Sprinkle salt on exposed ice cubes., Let sit for 3 minutes while salt starts to melt the ice.
Time for Thai Grilled Fish With Chili-Lime Sauce


Ingredients:
garlic, fish sauce, low sodium soy sauce, sugar, salt, fresh ground pepper, canola oil, salmon fillets, fish sauce, lime juice, sugar, garlic, cilantro

Directions:
Marinade:.
Combine garlic, cilantro, fish sauce, soy sauce, sugar, salt, pepper, and oil in a food processor or blender and grind to a smooth paste.  Transfer to a large zip-lock bag and add fish fillets.  Turn gently to season well.  Set aside for 30 minutes, or refrigerate up to 1 day.
Sauce:  Combine sauce ingredients in a small bowl, stirring to dissolve sugar.  Sprinle with chili and cilantro and set aside.
Coat a grill rack with cooking spray and preheat, or lightly oil a shallow baking pan and preheat oven to 425 degrees.  Remove fish from marinade and cook until done, turing once, about 5 minutes per side.
Arrange on serving platter along with a small bowl of sauce, if using, to spoon over the fish.  Serve hot or warm.
Spicy Stuffed Acorn Squash


Ingredients:
acorn squash, cooked brown rice, low fat cottage cheese, raisins, granny smith apple, onion, cayenne, curry powder

Directions:
Place halves of acorn squash, cavity facing down, in a 9x13-inch baking pan with 1/2 inch of water. Bake 350 oven for 30 minutes or until squash is tender when center is pierced with a fork.
While squash is baking, mix together the next 10 ingredients.
Stuff the squash halves.
Pour 1 tsp apple juice over each, sprinkle with coriander, and bake in 350 oven for approximately 25 to 30 minutes or until hot and light brown on top. Serves 4.
Chive Blossom Crackers (Whole Wheat)


Ingredients:
whole wheat flour, sugar, salt, butter, margarine, water, fresh chives, sesame seeds, paprika, garlic powder, black pepper

Directions:
Preheat oven to 400°F.
Make the cracker dough, starting with the dry ingredients. I use my stand mixer, but you can do it by hand. Add the flour, sugar, and salt to a large bowl and mix thoroughly to distribute.
Now the wet ingredients for the basic dough: add the cubed butter and mix until crumbly. Then add the water and mix thoroughly. You want the texture to be like very wet sand: it should hold it's shape when pressed together firmly, but you do NOT want a sticky dough. Add water in additional tablespoons (you may need up to an additional 1/2 cup depending on your climate] until you reach this texture.
The basic dough is ready and you can add your seasonings. So add the chives, sesame seeds, paprika, garlic powder, and pepper, and give everything a good final mix.
Make the crackers in batches. For each batch, roll out as thinly as you can (1/8 to 1/16 inch] a large handful of the dough, cut apart into your desired shapes (I made small rectangles], and transfer the shapes to lightly sprayed baking sheets. Bake each tray of crackers for 8-12 minutes, or until the bottoms JUST start to gain color. Be careful: these can burn quickly. Remove crackers to a rack to cool; they will become more crisp as they set. For crispier crackers, roll very thinly; roll thicker for more toothsome crackers.
One-Pot Crispy Chicken and Rice
Category: meat-and-poultry
By NicoleMcmom

This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Ingredients:
1 tablespoon olive oil
6 (4 ounce) bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, divided, or more to taste
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point. Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice. Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Yields: 6 servings

Calories: 412.7
Fat: 16.7 g
Saturated fat: 5 g
Carbohydrates: 41.6 g
Sugars: 1.1 g
Dietary fiber: 1.8 g
Protein: 23.3 g
Cholesterol: 76.5 mg
Sodium: 891.4 mg
Fuzzy Navel Steak


Ingredients:
light soy sauce, garlic, ground cloves

Directions:
Combine ingredients to make marinade., Place steak in a sealable bag and keep in refrigerator 2-4 hours, turning often., Drain off marinade and grill steak to desired doneness, turn once.
Habanero Hot Sauce


Ingredients:
habanero peppers, yellow mustard, dark brown sugar, apple cider vinegar, salt, paprika, black pepper, ground cumin, pumpkin pie spice

Directions:
Put everything in a food processor or blender until there are no more chunks.
Pour into a glass jar or bottle. I poured mine into a clean 12-oz bottle that used to hold Crystal hot sauce, because I wanted the shaker top insert.
If you want to keep it shelf-stable, you could probably pour into glass jars and process in a boiling water bath for 10 minutes.
Beef Stew Stroganoff


Ingredients:
top round roast, flour, russet potatoes, onions, red wine, ground black pepper

Directions:
Set a 6 quart slow cooker (crock pot] on low; spray interior with nonstick spray.  Mix the beef cubes with the flour; place inside the cooker.   Layer the potatoes on top of the beef; spread the onions and peas next.  In a medium bowl, mix together the soup, wine, mushrooms and black pepper; spread mixture evenly over top of all.
Cook for 6 to 7 hours, until beef and potatoes are tender.
Lime Herb Chicken


Ingredients:
lime juice, garlic, fresh basil, fresh thyme, salt, pepper, chicken breasts

Directions:
In a bowl, combine the first seven ingredients; mix well.
Pour over chicken.
Marinade for 15 minutes or overnight.
Grill chicken over medium heat for 40-45 minutes or until juices run clear.
Baked Hoisin Chicken Buns (Cooking Light)


Ingredients:
boneless skinless chicken thighs, green onion, hoisin sauce, oyster sauce, rice vinegar, egg, sesame seeds

Directions:
Preparation.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.
Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.
Preheat oven to 375°.
Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown.
EL POLLO CINCO DE MAYO – SLOW COOKER MEXICAN CHICKEN


Ingredients:
black beans, corn kernels, green chili peppers, low sodium chicken broth, green onions, roma tomato, cilantro, ground cumin, onion powder, dried ancho chile powder, cayenne pepper, sea salt, black pepper, chicken breasts

Directions:
In the crock pot, combine all ingredients except chicken breasts. Season chicken and lay atop the beans mixture. Cook on Low for 9 ½ hours or High for 6 hours.
About ½ hour before the end of cooking time, remove chicken from slow cooker and shred into strands. Return chicken to crock pot and stir into beans mixture. Continue cooking for 30 minutes more. Serve over Mexican rice or tortillas with grated cheese and sour cream.
Note: Cut cooked chicken breasts in half and place them in the bowl of stand mixer with the paddle attached. Run on medium (6] speed for 15 to 20 seconds or until chicken is well-shredded. For hand mixer, cut chicken into smaller pieces.
Quinoa Salad with Dried Fruit and Nuts
Category: salad
By NATALIE17

This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.

Ingredients:
1 ½ cups quinoa
¼ teaspoon salt
3 ½ cups water
1 bunch green onions, chopped
¾ cup chopped celery
½ cup raisins
1 pinch cayenne pepper
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
2 tablespoons lemon juice
2 tablespoons sesame oil
⅓ cup chopped fresh cilantro
¾ cup chopped pecans

Directions:
Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs
Yields: 5 cups

Calories: 220.9
Fat: 11.6 g
Saturated fat: 1.3 g
Carbohydrates: 26.3 g
Sugars: 6 g
Dietary fiber: 3.6 g
Protein: 5.1 g
Sodium: 71.9 mg
Fresh Apple Cookies/Bars


Ingredients:
flour, baking soda, butter, brown sugar, salt, cinnamon, clove, nutmeg, egg, apple cider, apple, powdered sugar, butter, vanilla, milk

Directions:
Glaze: Blend with spoon until smooth.
Preheat oven to 375°.
Sift flour and baking soda together, set aside.
Cream butter and sugar with electric mixer.
Blend in salt, spices, and egg.
Add half the flour mixture and blend well.
Blend in half the apple cider.
Add the chopped apples to the remaining flour mixture and stir to coat.
Add this and the remaining apple cider to the creamed mixure and stir by hand.
For cookies: Drop by VERY small spoonful on cookie sheet and bake 8-9 minutes.
Remove from sheet while still warm (be very careful they are very hard to handle] and glaze while barely warm.
For bars: Spread in a 9x13 pan that has been sprayed with cooking spray.
Bake 20-25 minutes or until they test done with toothpick.
Cut while barely warm.
Fried Chicken Asiago W/ Artichoke Fettuccine


Ingredients:
chicken breasts, flour, asiago cheese, eggs, artichoke hearts, shallots, garlic, asiago cheese, 2% low-fat milk, heavy cream, fettuccine

Directions:
Sauce Instructions:
Mix together Artichoke hearts, shallots, garlic, and mushrooms in medium sauce pan. Heat artichoke mixture on medium until mushrooms are just beginning to cook. This should take about 4 minutes. Add ½ cup Asiago cheese, 2% milk, and heavy cream. Simmer on low for 15 minutes, stirring regularly.
In a separate pot, boil noodles for 15 minutes or until tender. When done, drain noodles and add sauce.
Chicken Instructions:
Pound each chicken breast flat. Slice into 4-6 even pieces.
Mix 1 cup shredded Asiago with ½ cup flour.
In a separate bowl, beat eggs well.
Heat oil on stove.
Once oil is hot enough to fry the chicken, dip each piece in egg and then into the cheese mixture. Fry 3 to 4 pieces of chicken in the oil 5 minutes per side or until cheese is a deep golden brown and chicken is done.
Serve chicken on top of noodles and sauce.
German Apple Cake II
Category: world-cuisine
By Michele Starkel

Apple cake with cream cheese frosting.

Ingredients:
2  eggs
1 cup vegetable oil
2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
4 cups apples - peeled, cored and diced
½ cup chopped walnuts
2 (3 ounce) packages cream cheese
3 tablespoons butter, softened
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and four a 9x13 inch pan. In a medium bowl, mix together flour, baking soda, cinnamon and salt. Set aside. In a large bowl, combine eggs, oil and sugar. Beat until foamy. Add flour mixture and beat well. Add vanilla and stir in chopped apples and walnuts. Pour into a 9x13 inch pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Allow cake to cool, then spread with cream cheese frosting. To make the frosting: In a medium bowl, combine cream cheese, softened butter, confectioners sugar and 1 teaspoon vanilla. Beat until smooth, then spread on cake.

Yields: 1 - 9x13 inch cake

Calories: 284.3
Fat: 15.2 g
Saturated fat: 4 g
Carbohydrates: 35.7 g
Sugars: 26.3 g
Dietary fiber: 1 g
Protein: 2.6 g
Cholesterol: 27.1 mg
Sodium: 187 mg
Crispy & Juicy Oven-Baked Chicken


Ingredients:
onion powder, garlic powder, dried basil leaves, ground rosemary, ground sage, sea salt, black pepper, cayenne pepper, eggs, unbleached all-purpose flour, baking powder, mixed spice, chicken

Directions:
Preheat oven to 400ºF.
In a bowl, combine hot sauce and eggs; whisk very well. Place chicken pieces in a large bowl and pour sauce mixture over; coat well.
In another bowl, combine flour, bread crumbs, baking powder and spice mix; whisk well. Transfer flour mixture to a re-sealable plastic bag. Add a couple pieces of chicken at a time, close the bag, and shake until well coated.
Place floured chicken pieces on a lightly greased rack sitting on a baking sheet lined with foil. Using cooking spray or an oil diffuser, spray chicken pieces on both sides.
Transfer to the preheated oven and bake for 50 minutes or until the internal temperature reaches 165ºF, rotating the baking sheet half way through cooking. When time is up, flip chicken pieces and bake for an extra 5 to 8 minutes or until skin is crispy. Remove from the heat and let sit for 5 minutes before serving.