xiaoxl/recipe_data huggingface dataset:
Chocolate-Cinnamon Zucchini Bread
Category: bread
By Angelina

A fall twist to a summer recipe. Everyone is going to ask for this recipe.

Ingredients:
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
¼ cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups brown sugar
3  eggs
1 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup cinnamon baking chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Mix all-purpose flour, whole wheat flour, cocoa powder, cinnamon, baking soda, baking powder, and salt in a bowl until thoroughly combined. Whisk brown sugar, eggs, applesauce, and vanilla extract in a second large mixing bowl. Stir zucchini into the liquid ingredients and beat in flour mixture until batter is just combined; do not overbeat. Gently mix in cinnamon baking chips. Divide batter evenly between prepared loaf pans. Bake in preheated oven until lightly golden brown and a toothpick inserted into the center of a loaf comes out clean, 55 minutes to 1 hour. Cool in pans for 10 minutes before removing loaves to finish cooling on wire racks.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 45 mins
Yields: 2 9x5-inch loaves

Calories: 210
Fat: 4.8 g
Saturated fat: 2.6 g
Carbohydrates: 38.5 g
Sugars: 23.4 g
Dietary fiber: 2.2 g
Protein: 4.5 g
Cholesterol: 28.5 mg
Sodium: 235.8 mg
Linguica, Kale, and Potato Soup


Ingredients:
extra virgin olive oil, potatoes, onions, garlic, bay leaves, kale, garbanzo beans, diced tomatoes, fresh ground pepper, kosher salt, sour cream

Directions:
Heat olive oil in a deep, heavy pot over medium high heat.
Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale.
Cover and wilt greens about two minutes; season with salt (if desired] and pepper.
Add beans, tomatoes, linguica,& broth and bring to a full boil.
Reduce heat to medium, cover and cook 15 minutes or until potatoes are tender.
Remove bay leaves; serve soup with a dollop of sour cream (optional] and some of your favorite crusty bread.
Sweet Polish Cherry Cake
Category: world-cuisine
By Plvic-52

A delicious homemade Polish cake with cherries for the whole family.

Ingredients:
1 cup white sugar
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon butter
2 cups pitted sweet cherries
1 tablespoon white sugar
½ cup olive oil
4  eggs
1 (6 ounce) container plain yogurt
1 tablespoon olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, whisk 1 cup sugar, flour, baking powder, and baking soda together until evenly combined. Melt butter in a skillet over medium heat. Cook and stir the pitted cherries in the butter until they are tender, sprinkling them with 1 tablespoon of sugar, 8 to 10 minutes. Set aside. Form a well in the center of the dry ingredients, and pour in 1/2 cup olive oil, eggs, and yogurt; use your fingers to lightly stir the liquid ingredients into the flour mixture to make a soft dough. Scrape the batter into a 9x12-inch baking dish. Drizzle the batter with 1 tablespoon of olive oil, and top with the cherries. Bake in the preheated oven until the cake is set and golden on top, about 40 minutes. A toothpick inserted into the center of the cake should come out clean.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 9x12-inch cake

Calories: 313.3
Fat: 13.6 g
Saturated fat: 2.7 g
Carbohydrates: 42.9 g
Sugars: 22.3 g
Dietary fiber: 1.3 g
Protein: 5.8 g
Cholesterol: 65.4 mg
Sodium: 229.3 mg
Chef John's Chocolate Souffle
Category: desserts
By Chef John

These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.

Ingredients:
1 teaspoon melted butter, or as needed
2 tablespoons white sugar
2 ounces 70% dark chocolate, broken into pieces
1 tablespoon butter
1 tablespoon all-purpose flour
4 ⅓ tablespoons cold milk
1 pinch salt
1 pinch cayenne pepper
1 large egg yolk
2  large egg whites
1 pinch cream of tartar
1 tablespoon white sugar, divided

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper. Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar. Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer. Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites. Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes. Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet. Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

Prep time: 15 mins
Cook time: 24 mins
Total time: 39 mins
Yields: 2 servings

Calories: 356.1
Fat: 19.5 g
Saturated fat: 11.5 g
Carbohydrates: 38.6 g
Sugars: 31.7 g
Dietary fiber: 2.3 g
Protein: 7.4 g
Cholesterol: 124.3 mg
Sodium: 194 mg
Roasted and Glazed Acorn Squash (Fat-Free)


Ingredients:
acorn squash, maple syrup, ground ginger, kosher salt, fresh ground black pepper

Directions:
Preheat oven to 400°F.
Cut the acorn squash crosswise, creating rings.  Scoop out the pits in the center and slice each ring in half.
Lay rings flat in a sprayed baking dish.  Brush generously with maple syrup and sprinkle with ginger, then with both salt and pepper.
Roast in oven for about 10 minutes.  Remove pan from oven and flip each piece of squash over.  Brush again with maple syrup and then season lightly again.  Roast for another 10 to 15 minutes until soft.
Fish Madelene


Ingredients:
parsley, butter, white wine, lemon juice, lemon pepper

Directions:
Place fish in a shallow baking dish, in a single layer., Sprinkle fish with lemon pepper., Sprinkle fish with almonds and parsley., In a small bowl combine butter, wine and lemon juice. Pour over fish., Cover and bake at 350 for 10minutes., Uncover and bake another 10 minutes., Remove from oven and let set 5 minutes, before serving.
Olympic Burgers


Ingredients:
hamburger, garlic, oregano, salt, black pepper, feta cheese

Directions:
Prepare hot grill.
Combine hamburger, garlic, oregano, salt and pepper. Form into 8 patties.
Sprinkle 1 ½ tablespoons feta over 4 patties. Top with the other 4 patties and seal edges.
Place patties on an oiled grill and cook 8-10 minutes.
Serve on toasted buns.
Provencal Tomato Stuffed Bell Peppers


Ingredients:
olive oil, roma tomatoes, salt, kalamata olives, fresh ground pepper

Directions:
Preheat oven to 375°F.
Lightly brush an 8" baking pan with 1 tsp of the olive oil.
Place cut, cleaned peppers in the baking pan, cut side up, single layer.
Place 2 tomatoe halves cut side down inside each pepper.
Sprinkle with Herbs de Provence, salt and then drizzle with 3 tsp Olive oil.
Bake 25-30 minutes or until the tomatoes are softened and peppers are crisp tender.
Sprinkle with pepper& serve.
My Whole Wheat Pancakes


Ingredients:
whole wheat flour, sugar, baking powder, baking soda, salt, milk, egg, canola oil

Directions:
Place all the dry ingredients in a mixing bowl.  Whisk to blend., Add milk and whisk., Add egg and whisk., Add oil and whisk.
Deviled Chicken Thighs


Ingredients:
chicken thighs, salt, fresh ground black pepper, Dijon mustard, onions, scallion, cayenne pepper, Tabasco sauce, fresh parsley

Directions:
Preheat broiler to its maximum; set the rack about 4 inches from the heat.
Season chicken on both sides and place it in a pan, skin side up.
Broil, watching carefully, until the skin is golden brown, about 5 minutes.
Meanwhile, combine the mustard, shallot, and cayenne (if you have a small food processor, just throw them in there and pulse the machine on and off a few times].
When the chicken has browned, remove it from the oven and turn it.
Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes.
Turn the chicken and spread the remaining mixture on the skin side.
Broil until the mustard begins to brown, about 5 minutes.
At this point, the chicken may be done, an instant read thermometer inserted into the meat will read 160°.
If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so.
Garnish with the parsley if you like and serve.
Waltham Clam Chowdah


Ingredients:
light butter, yellow onion, leek, celery, russet potato, powdered thyme, bacon, kosher salt, black pepper, cornstarch, skim milk, baby clams

Directions:
Melt 4 tablespoons (1/2 stick] of the butter in a large heavy-bottomed stockpot. Add the onions and leeks and cook over medium-low heat for 10 minutes, or until translucent.
Add the celery, potatoes, thyme, hot sauce, salt, and pepper and saute for 10 more minutes.
Cook 4 strips of bacon until crispy, saving the grease. Pat bacon dry and chop finely, then add to the pot. If desired, also add the bacon grease and stir to thoroughly coat the vegetables.
Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the cornstarch. Cook over low heat for 3 minutes, stirring constantly. The cornstarch will turn into a paste, so you may have to switch to a spatula, scraping the paste off frequently as you stir. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables.
Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes. Cook until the potatoes are soft. Taste for salt and pepper. Serve hot.
Bread Rolls


Ingredients:
bread flour, salt, dry yeast, unsalted butter, milk, milk, poppy seeds

Directions:
In a bowl combine flour, salt and dry yeast. Add soft butter and knead well.
Add just enough lukewarm milk that smooth dough results. Knead for another 10 minutes on a working space sprinkled with flour. The dough should be soft and flexible.
Divide into 12 equal pieces and form rolls. Put on a baking sheet lined with parchment paper. Cover with a cloth; let rise at warm temperature for about 1 hour. The rolls should be double in size.
With a sharp knife slash the rolls once lengthwise. Brush on some cold milk and sprinkle with poppy seed, sesame seed, sunflower kernels or coarse sea salt.
Bake at 230 C / 445 F on the middle rung for approximately 12-15 minutes until golden brown. Let cool on a wire rack.
Juicy Peach Crisp
Category: desserts
By CLYN

This recipe takes the simplicity of fresh peaches and turns them into a scrumptious dessert!

Ingredients:
6  fresh peaches - peeled, pitted, and sliced
½ teaspoon almond extract
1 cup all-purpose flour
1 cup white sugar
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup butter

Directions:
Preheat an oven to 375 degrees F (190 degrees C), and grease an 8 inch square baking dish. Place the peaches in the bottom of the baking dish, and sprinkle them with almond extract. In a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs. Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 401.5
Fat: 15.6 g
Saturated fat: 9.8 g
Carbohydrates: 64.4 g
Sugars: 48.2 g
Dietary fiber: 0.7 g
Protein: 2.4 g
Cholesterol: 40.7 mg
Sodium: 212.8 mg
Southern Tomato Pie


Ingredients:
tomatoes, salt, pepper, onion, cheddar cheese, mayonnaise

Directions:
Bake pie shell for 5 minutes at 425°F.
Place tomato slices in pie shell.
Combine seasonings with onion and sprinkle on tomatoes.
Mix mayonnaise and cheese and spread over top like meringue.  Seal edges as much as possible.
Bake at 350°F for 35 minutes.  Cool 15 minutes before serving.  (It is very important to allow pie to cool before trying to serve].
Instant Pot® Chicken and Dumplings
Category: soups-stews-and-chili
By Doughgirl8

I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for! It's basically chicken pot pie made in a pressure cooker rather than an oven.

Ingredients:
½ tablespoon olive oil
1 cup diced onion
½ cup diced carrot
½ cup diced celery
1  bay leaf
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs
1 pound bone-in chicken breasts, skin removed
½ teaspoon thyme  (Optional)
½ teaspoon dried marjoram
1 teaspoon salt  (Optional)
¼ teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
salt and ground black pepper to taste  (Optional)
½ cup frozen petite peas
½ cup frozen cut green beans
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt  (Optional)
2 tablespoons cold unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
½ cup buttermilk

Directions:
Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes. Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf. Mash butter with the flour to make a smooth paste; set aside. Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside. Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil. Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well. Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.

Prep time: 20 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 5 servings

Calories: 466.5
Fat: 19.6 g
Saturated fat: 8.8 g
Carbohydrates: 29.2 g
Sugars: 4.4 g
Dietary fiber: 2.3 g
Protein: 41.2 g
Cholesterol: 135 mg
Sodium: 1055.2 mg
Layered Potato Cake


Ingredients:
butter, potato, butter, parmesan cheese, fresh thyme leave

Directions:
Preheat oven to 220°C Brush a round 18cm (base measurement] cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.
Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.
Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.
Fresh Peach Pie


Ingredients:
lemon juice, agar-agar flakes, lemon rind, cornstarch

Directions:
For The Pie Crust:
Combine the ground almonds and braggs.  Mix for a few minutes to combine and make a dough.  Press into the bottom of your pan.  You could also use a 10" pie pan if you wish.
Bake at 350'F for 25-30 minutes.  When done, remove and set on a metal rack to cool.
How To Clean The Peaches:
Bring a large pot of water to a boil and drop the peaches in for a few seconds or until the skins split.  Remove the skins.
Cut enough for 3 cups of peaches and set aside to drain.
Mix the kuzu with water and stir well so not to have any lumps.
In a large saucepan combine the agave or maple syrup, the lemon juice, agar flakes and lemon rind.  Stir all together and then add the dissolved kuzu until the mixture is thickened.
Add the reserved peaches and stir gently to combine all the ingredients. Turn off the heat and let sit in the pot for 15 minutes.
Then, spread the peach mixture over top of the almond/braggs crust and put into the fridge to set up.
Bon Appetit!
Paula Deen Beer Battered Fish and Chips


Ingredients:
baking potatoes, beer, all-purpose flour, cod fish fillets, salt, black pepper, garlic powder

Directions:
In a Dutch oven, heat oil to 375 degrees F.
Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.
Hold in low oven to keep warm while cooking the fish.
Preheat oven to 225 degrees Farenheit.
Batter:.
In a large bowl, pour in 1 bottle of beer.
Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning.
Pat fish dry and season on both sides with salt and pepper and dredge in 1/2 cup of remaining flour.
Coat pieces of fish in beer batter and slide into oil as coated.
Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.
Transfer to a paper towel-lined baking sheet and keep warm in oven.
Fry remaining fish in batches, returning oil to 375 degrees F between batches.
Serve fish with French fries.
Mix ingredients together and store in an airtight container for up to 6 months.
Mount Rainier Chili


Ingredients:
boneless chicken breasts, onions, garlic cloves, mild green chilies, ground cumin, dried oregano, ground cloves, cayenne pepper, beer, monterey jack cheese, sour cream, salsa, fresh cilantro leaves

Directions:
Place beans in a large, heavy pot.  Add enough cold water to cover by at least 3 inches.  Cover and soak overnight.
Place chicken in a large, heavy saucepan and add cold water to cover.  Bring to a simmer.  Cook until just tender, about 15 minutes.  Drain and cool.  Remove skin and cut chicken into cubes.
Drain beans into large colander.  Heat oil in same pot.  Add onions and saute over medium-low heat until translucent, about 10 minutes.  Stir in garlic, green chiles, cumin, oregano, cloves and cayenne.  Saute 2 minutes.  Add beans and stock.  Bring to a boil.  Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours.  Add additional water if necessary.  (Can be prepared 1 day ahead.  Cover and bring to a simmer before continuing.]  Add chicken, beer and 1 cup of cheese.  Stir until cheese melts.  Ladle chili into bowls.  Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.
To quick-soak beans, add enough water to cover by 3 inches.  Bring to boil, cover and remove from heat.  Soak for 2 hours.
Senegal Yassa


Ingredients:
boneless skinless chicken breasts, onions, limes, pepper, cayenne, vinegar, salt

Directions:
Add chicken, onions, vinegar, juice from the limes, pepper and cayenne to a large bowl. Mix well and marinate for 30 minutes.
Take the chicken & onions out of the bowl, reserve the marinade. Saute the chicken & onion until golden brown on all sides.
Add marinade and 1 cup of water to the pan. Simmer for 15-20 minutes until the chicken is tender. Serve over rice.
Brilliant Sauteed Broccoli
Category: side-dish
By Aaron Geiger

If you want a slightly original restaurant-quality broccoli at any point within three days, this is the recipe you want! This is also great for entertaining guests with a large amount of food, and you want to shave some time without looking like you cut corners. This recipe shows how you can shock your greens to stay brilliant, while making a presentation that says you really care about your food.

Ingredients:
1 pound broccoli florets
3 tablespoons finely grated Parmesan cheese
1 teaspoon brown sugar
2 tablespoons olive oil
1 teaspoon red pepper flakes
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

Directions:
Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 80.9
Fat: 5.6 g
Saturated fat: 1.1 g
Carbohydrates: 6.2 g
Sugars: 2.1 g
Dietary fiber: 2.1 g
Protein: 3.2 g
Cholesterol: 2.2 mg
Sodium: 143.7 mg
Nana Weesies Berry Grunt Cake


Ingredients:
Splenda sugar substitute, skim milk, baking powder, salt, flour, blueberries

Directions:
Preheat oven 325°F
Mix all ingredients together except for the berries.
Fold Berries into the mixture.
Bake for 30 minute. (Insert toothpick, it should come out clean]
Best served when topped with milk and sugar.
Croatian Cabbage Soup With Pork


Ingredients:
pork, garlic cloves, olive oil, cabbage, beef broth, chicken broth, salt, pepper, paprika, onion powder, chili powder, garlic powder

Directions:
Trim and debone pork, retain bones, cut meat into bite size strips, rinse away bone fragments and pat dry.
In large soup pan, sauté garlic in half of the olive oil until hot.
Remove pan from heat to add pork bones and meat to hot oil.  Sear meat and bones on med-high heat until juices flow, scraping and turning to evenly brown (Approximately 10 minutes].
Add shredded cabbage, along with remaining olive oil. Stir continuously and cook until cabbage wilts and caramelizes slightly. (Approximately 15 min.].
Add broth and spices and bring to a boil. Stir well and reduce heat to low. Simmer for approximately 1 to 2 hours (to desired tenderness].
Remove bones and serve immediately (or refrigerate and reheat].