xiaoxl/recipe_data huggingface dataset:
Lemon Chicken Burgers


Ingredients:
green onion, egg, Dijon mustard, lemon pepper seasoning, crushed red pepper flakes, ground chicken

Directions:
Thinly slice onion.
In a large bowl whisk egg and add onion, mustard, spices, and chicken.
Mix using hands until all ingredients are evenly distributed.
Divide into four portions and roll each one into a ball.
Using your finger, poke a hole in the center of each ball.
Cut 4 tablespoon sized portions of goat cheese from the log and roll each one into a ball.
Push each cheese ball into the holes in the meat balls.
Press meat mixture over the cheese and flatten into burgers about 3/4 inch thick.
Heat oil in a pan and cook burgers about 7 minutes on each side, until cooked through.
Serve on buns.
Layered Vegetable Cake


Ingredients:
potatoes, carrots, zucchini, eggs, sour cream, mayonnaise, salt, pepper, dried herbs

Directions:
Rinse vegetables, cut potatoes and carrots in 1-inch pieces and steam-cook with some salt for 15 minutes.
During that time, hard boil eggs; separately grate eggs and zucchini, reserve.
Prepare the “frosting” mixing together sour cream, mayonnaise, salt and pepper.
Separately grate potatoes and carrots.
On a serving platter, layer potatoes, carrots, zucchini and eggs, with the dressing between the layers.
Serve.
Kidney Beans, Broccoli and Bacon Salad


Ingredients:
broccoli, dark red kidney beans, red onion, bacon, salt, pepper

Directions:
Steam the broccoli until just tender, then rinse until cold water to stop cooking. It should be bright green, not cooked grey! Drain well on paper towels.
Rinse the kidney beans under cold running  water, drain well and add to the broccoli in a large mixing bowl.
Slice the onion about 1/8" thick then cut the rings into segments 1/2" to 1" or so.
Cook the bacon until crisp then drain well and coarsely chop.
Add the bacon and onion to the broccoli and kidney beans, mixing well while moistening with the ranch dressing. Don't add so much ranch dressing that it becomes soupy.
Salt and pepper to taste.
Voodoo Cure Cocktail


Ingredients:
white rum, Malibu rum, banana

Directions:
"Blend all ingredients until smooth and serve over ice."
Gambas Pil Pil (Prawns, Chilean Style)
Category: appetizers-and-snacks
By damasio

Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.

Ingredients:
10 cloves garlic, peeled and slightly crushed
½ cup grapeseed oil or olive oil
1 ½ pounds large shrimp, peeled and deveined
1  cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
3 tablespoons pisco or brandy
salt to taste
cayenne pepper to taste
1  lime, cut into wedges, for serving

Directions:
Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot. Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 6 servings

Calories: 278.3
Fat: 19.2 g
Saturated fat: 2 g
Carbohydrates: 3.5 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 19.1 g
Cholesterol: 172.9 mg
Sodium: 200.4 mg
Lemonade Syrup - the Easy Way


Ingredients:
lemons, white sugar, water

Directions:
Read the whole directions FIRST so that you understand why the quantity of ingredients, yields and servings all depend on how many lemons you have when you start!
Take a couple of strips of zest from each lemon.
Juice the lemons.
Measure the volume of lemon juice then set it aside.
Put the same volume of water and the same volume of white sugar in a sauce pan with the zest.
Having ensured by stirring that sugar is all dissolved bring to boil and boil hard for 5-6 minutes then take off heat.
Allow sugar syrup to cool completely.
Mix syrup and lemon juice together.
Bottle and keep in refrigerator.
Mix syrup and chilled water or soda water in ratio of about 1 of syrup to 4-   5 of water/soda for a geniune old fashioned lemonade thirst quencher. (Or vodka and syrup 50/50 for limoncello!].
Some may strain the zest out before bottling but we never bothered - it looked attractively homemade.
Blueberry Crumble Cake


Ingredients:
granulated sugar, shortening, egg, milk, all-purpose flour, baking powder, salt, fresh blueberries, granulated sugar, all-purpose flour, ground cinnamon, butter, margarine

Directions:
Preheat Oven to 375 degrees F.
Grease one 8x8 square cake pan.
Cream together 3/4 cup sugar, shortening and egg.
In a separate bowl, mix 2 cups flour, baking powder and salt. Stir it into the sugar mixture with the milk. Stir in the blueberries, then pour it all into the pan.
For the topping : Combine the sugar, flour, cinnamon and butter (or margarine]. Sprinkle it over the cake batter.
Bake for 25-30 minutes.
Mom's Stovetop Pork Ribs
Category: world-cuisine
By THELMALU99

This is how my Brazilian mom prepares pork ribs. Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat. I hope you like these as much as I always have! Serve with lime wedges, rice and a fresh green salad.

Ingredients:
10  pork spareribs
½ cup soy sauce
10 cloves garlic, crushed
1 tablespoon dried rosemary
1 tablespoon dried oregano
2  bay leaves
1  lime, juiced
10 sprigs fresh parsley
ground black pepper to taste
2  limes, cut into wedges

Directions:
Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes. When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 461.2
Fat: 32 g
Saturated fat: 11.6 g
Carbohydrates: 10.7 g
Sugars: 1.4 g
Dietary fiber: 3.4 g
Protein: 33.5 g
Cholesterol: 125.2 mg
Sodium: 1326.9 mg
Grilled Lime Chicken


Ingredients:
fresh parsley, lime zest, dry white wine, pepper, lime juice, chicken breast halves

Directions:
Combine all ingredients except chicken in a shallow baking dish.
Add chicken, turning to coat.
Cover and marinate in refrigerator for 1 day.
Remove chicken from marinade, reserving marinade.
Coat grill rack with Pam, place rack on grill over med-hot coals.
Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade.
Roasted Tomatoes with Garlic
Category: side-dish
By Jodi

Delicious side dish with pasta or throw it on your salad for a perfect addition.

Ingredients:
4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet. Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet. Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

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

Calories: 63.6
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 5.3 g
Dietary fiber: 1.1 g
Protein: 1 g
Sodium: 9.4 mg
Mexican-Inspired Breakfast Casserole
Category: breakfast-and-brunch
By RCOSTIC

A fun breakfast casserole with a Mexican flair--includes fresh cilantro, eggs, cheese, and veggies. Garnish with avocado slices and sour cream.

Ingredients:
cooking spray
1 (16 ounce) package bacon
10 large eggs
1 cup milk
½ medium red bell pepper, chopped
½ medium yellow bell pepper, chopped
½ medium onion, chopped
¼ cup chopped fresh cilantro, or to taste
salt and ground black pepper to taste
½ cup croutons, or more to taste
½ cup shredded pepper Jack cheese, or more to taste
½ cup shredded Cheddar cheese, or more to taste
½ cup shredded Swiss cheese, or more to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a square baking pan with cooking spray. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Whisk eggs and milk together in a bowl. Mix in bell peppers, onion, cilantro, salt, and pepper. Arrange croutons in the bottom of the prepared pan. Layer with chopped bacon, then pepper Jack, Cheddar, and Swiss cheeses. Pour the egg mixture over the top. Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let sit for 20 minutes before serving.

Yields: 8 servings

Calories: 306.9
Fat: 21.6 g
Saturated fat: 9.1 g
Carbohydrates: 5.9 g
Sugars: 2.8 g
Dietary fiber: 0.5 g
Protein: 21.6 g
Cholesterol: 277.9 mg
Sodium: 651.6 mg
Chia Banana Pancakes (Vegan)


Ingredients:
water, bananas, flour, pecans, walnuts, cinnamon, salt, baking powder, maple syrup

Directions:
Soak the chia seeds in water to hydrate.  This will take about five minutes.
Blend together the dry ingredients (flour(s], nuts, cinnamon, salt, baking powder].
Once the chia is hydrated, add the bananas to the chia water mixture.  Mash the bananas well.
Mix the wet ingredients into the dry ingredients.
The batter may be dry depending on the flour or flour blend you use.  Add a small amount of water or nut milk one tablespoon at a time until the batter is wet, but not runny.
Spoon one to two tablespoons of batter onto an oiled, heated pan or skillet.  Spread the pancakes to 1.2 centimeter thickness.  Cook the pancakes over medium heat for 5 to 10 minutes until golden brown on both sides.
Serve warm with maple syrup. Bon Appetit!
Chocolate Peanut Butter Cookies


Ingredients:
peanut butter, butter, margarine, sugar, brown sugar, egg, vanilla, baking soda, flour

Directions:
Heat oven to 375 degrees., Beat peanut butter and butter in bowl until creamy., Add sugar, brown sugar, cocoa, egg, vanilla and baking soda until fluffy., On low speed blend in flour just until blended., Roll rounded tablespoons full into 1 1/4 inch balls., Place 1 1/2 inches apart on baking sheet., Flatten with fork making crisscross design., Bake 8-10 minutes until top looks dry., Cool.
Honey Mustard Roasted Pork Loin


Ingredients:
beer, Dijon mustard, honey, olive oil, dried rosemary, fresh garlic, onion, boneless pork loin roast

Directions:
In a small bowl whisk together beer, Dijon mustard, honey, olive oil, rosemary, fresh garlic and onions.
Place the pork roast in a heavy-duty zip-lock plastic bag.
Pour the marinade into the plastic bag and seal; turn a couple of times to coat well with marinade.
Place the bag into a large bowl and refrigerate overnight (turning occasionally to coat roast].
Set oven to 425 degrees.
Place the roast onto a rack and place in a roasting pan; RESERVE MARINADE.
Season roast with salt and pepper.
Roast for 20 minutes at 425 degrees (to create a seared crust].
Reduce oven temperature to 350 degrees and continue to roast until a meat thermometer reads 150 degrees, about 1-1/2 hours (might take more or less time].
Let stand 15 minutes, then remove to a slicing board (do not slice as yet].
Strain the reserved beer/mustard marinade into a medium saucepan, and add in the whipping cream; simmer until it is reduced slightly (about 15-20 minutes].
Season with salt and pepper.
Slice the pork roast and arrange on a large platter.
Drizzle some sauce over the slices, and pass the remaining sauce.
Alison's Gluten-Free Bread
Category: bread
By Alison

Yummy bread without a speck of gluten.

Ingredients:
1  egg
⅓ cup egg whites
1 tablespoon apple cider vinegar
¼ cup canola oil
¼ cup honey
1 ½ cups warm skim milk
1 teaspoon salt
1 tablespoon xanthan gum
½ cup tapioca flour
¼ cup garbanzo bean flour
¼ cup millet flour
1 cup white rice flour
1 cup brown rice flour
1 tablespoon active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary. When bread is finished, let cool for 10 to 15 minutes before removing from pan.

Yields: 1 - 1.5 pound loaf

Calories: 224.5
Fat: 6 g
Saturated fat: 0.6 g
Carbohydrates: 38 g
Sugars: 7.7 g
Dietary fiber: 2.9 g
Protein: 5.2 g
Cholesterol: 16.1 mg
Sodium: 255 mg
Caramelized Onion Cheese Pizza


Ingredients:
olive oil, sweet onion, monterey jack cheese, parmesan cheese

Directions:
Place olive oil in large skillet and add thinly sliced onion, cook over low heat until onions are caramelized and golden browned, about 20 minutes.
While the onion cooks preheat oven to 400°F.
Place cooked onions on pizza crust and sprinkle with seasoning. Sprinkle crust with goat cheese, Monterey Jack cheese, and Parmesan cheese.
Place pizza in hot oven and bake for 12 to 15 minutes or until cheese melts and the crust is crisp.
Remove from oven and cut into wedges.
Beef Stroganoff (Low-Calorie)


Ingredients:
margarine, onion, garlic clove, mushrooms, dry red wine, cornstarch, condensed beef broth, pepper, plain nonfat yogurt, parsley

Directions:
Trim fat from beef steak;  cut beef with grain into 2-inch strips.  Cut strips diagonally across grain into 1/4-inch slices.  (For ease in cutting, partially freeze beef, about 1-1/2 hours.].
Heat margarine in 10-inch nonstick skillet over medium heat;  Cook onion and garlic, stirring occasionally, until onion is softened.  Stir in beef and mushrooms.  Cook about 7 minutes, stirring occacionally, until beef is no longer pink.  Stir in wine;  reduce heat.  Cover and simmer 10 minutes.
Mix cornstarch and broth;  stir into beef mixture.  Cook over medium-high heat, stirring occasionally, until thickened;  remove from heat.  Stir in pepper and yogurt;  reduce heat.  Cover and simmer about 30 minutes, stirring occasionally, until beef is tender.
Serve over noodles;  sprinkle with parsley.
Easiest-Ever Chocolate -Cranberry Biscotti


Ingredients:
flour, baking powder, salt, butter, sugar, eggs, vanilla, white chocolate

Directions:
Preheat oven to 325°F
Mix flour, baking powder and salt; set aside.
Beat butter and sugar in a large bowl, with electric mixer on medium speed until light and fluffy.  Blend in eggs and vanilla.  Gradually add flour mixture, beating well after each addition.  Stir in cereal and white chocolate.  Divide dough in half.  Shape each half into 14x2 inch log, with lightly floured hands; place on greased baking sheet.
Bake 25-30 minutes or until lighty browned.  Remove from baking sheet,  place on cutting board; cool 10 minutes.  Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet.  1/2 inch apart.  Bake an additional 12-15 minutes or until slightly dried.  Remove from baking sheet.  Cool on wire racks.
Dip biscotti in melted semisweet chocolate.  (or drizzle chocolate over biscotti].  Let stand until set.  Store in tightly covered container at room temperature.
VARIATION:  Omit semisweet chocolate.  Sprinkle cooled biscotti with icing sugar.  Or drizzle with combined 1 cup icing sugar and 2 tablespoons orange juice.  Let stand until set.
Rainbow Pancakes


Ingredients:
eggs, sugar, milk, vanilla extract, cake flour, baking powder, milk, water

Directions:
TO MAKE PANCAKES., Sift cake flour, salt, and baking powder., Mix egg, sugar, milk, oil and vanilla extract in a bowl., Add in sifted flour mixture., Divide the batter and add food coloring in each, and mix thoroughly., Lightly oil a non-stick frying pan and set to medium heat., Scoop or pour in the batter, and cook both sides., TO MAKE ICING., Mix store-bought, ready-made icing with milk and water until smooth., Stack the colored pancakes., Pour over the icing., Top with sprinkles.
Meatball & Rice Soup


Ingredients:
ground turkey, dried basil, dried oregano, carrots, cooked rice, vegetable broth, chicken broth, water, salt, pepper

Directions:
Mix meat with spices. Roll into small balls the size of your thumb.
Add oil to skillet and saute' meatballs.
Chop carrots 1/2 inch thick. Leave juice in pan, add 1/4 cup of water.  Add carrots to pan, cover and cook until carrots are tender.
Heat broth in stock pot.  Add rice, meatballs, carrots and juice from pan.  Stir and eat!
Ninfa's Red Salsa


Ingredients:
tomatoes, garlic cloves, cilantro, salt, tomato sauce

Directions:
Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
This salsa may be made in advance and either refridgerated or frozen.
Smothered Beef Liver
Category: everyday-cooking
By PATTY MAE

If you like liver, you will LOVE this way of cooking it. Easy and delicious. If you don't like liver, try this and you might learn to LIKE it.

Ingredients:
3 tablespoons vegetable oil
1 large onion, sliced
1 pound beef liver
½ cup all-purpose flour
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 (8 ounce) can tomato sauce
¼ cup water
½ teaspoon dried oregano

Directions:
Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane. In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan. Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 329.8
Fat: 14.7 g
Saturated fat: 3.1 g
Carbohydrates: 23.1 g
Sugars: 3.9 g
Dietary fiber: 2 g
Protein: 25.9 g
Cholesterol: 312.1 mg
Sodium: 955 mg
Madeira Poppy Seed Cake


Ingredients:
French vanilla instant pudding, eggs, madeira wine, poppy seed, confectioners' sugar

Directions:
Reserve 1 tablespoon of the poppy seeds for garnish, if desired.  Grease a 10-inch bundt pan or spray with non-stick cooking spray.
Mix the cake mix, pudding mix, eggs, oil, wine and poppy seeds in a large bowl.  Beat 3 minutes.
Pour batter into prepared pan.  Bake at 350 degrees for 40-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.  Do not overbake - start testing at 40 minutes.
Let the cake cool in the pan, then invert onto a serving plate.  Dust with confectioner's sugar and sprinkle with reserved poppy seeds if desired.
Easy and Delicious Pumpkin Bread
Category: breakfast-and-brunch
By STARFLOWER

Moist, delicious pumpkin bread that is the best I have ever eaten.

Ingredients:
5  eggs
1 ¼ cups vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 cups white sugar
2 (3 ounce) packages cook-and-serve vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans. Whisk eggs in a large bowl. Add vegetable oil and pumpkin puree; whisk until smooth. Mix flour, sugar, vanilla pudding mix, baking soda, cinnamon, and salt in a separate bowl; stir into pumpkin mixture. Pour batter into the 2 prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 75 to 80 minutes.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 2 loaves

Calories: 375.7
Fat: 18.9 g
Saturated fat: 3.2 g
Carbohydrates: 49.1 g
Sugars: 34.4 g
Dietary fiber: 1.3 g
Protein: 3.9 g
Cholesterol: 58.1 mg
Sodium: 316.9 mg
Chocolate Strawberry Shortcake
Category: desserts
By Login

I like to serve this shortcake on Valentine's Day. It's really good and looks nice on the table. I have had this recipe for over 40 years.

Ingredients:
2 cups all-purpose flour
⅓ cup white sugar
¼ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup milk
2 pints strawberries, sliced
¼ cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons chocolate syrup

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans. In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans. Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool. In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes. Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.

Yields: 1 9-inch layer cake

Calories: 375.4
Fat: 19 g
Saturated fat: 13.7 g
Carbohydrates: 49.1 g
Sugars: 26 g
Dietary fiber: 2.8 g
Protein: 4.9 g
Cholesterol: 26.4 mg
Sodium: 476.5 mg
Pan-Seared Shrimp With Ginger-Hoisin Glaze


Ingredients:
hoisin sauce, rice vinegar, soy sauce, fresh ginger, water, scallions, red pepper flakes

Directions:
Mix all ingredients in a small bowl.
Follow "Base recipe for Pan Seared Shrimp" recipe number 316590, EXCEPT, subsitute an equal amount of red pepper flakes for black pepper.
Add Hoisin mixture when returning first batch of shrimp to skillet.
Glazed Turkey Steaks


Ingredients:
honey, florida grapefruit juice, turkey steaks, grapefruits, dijon-style mustard

Directions:
In a small bowl blend honey, grapefruit juice and mustard.
Arrange steaks on foil-lined, shallow broiler pan. Brush steaks lightly with honey mixture. Broil 6 inches from heat source, 6 minutes.
Turn, brush lightly, broil 6 minutes longer, just until juices run clear when meat is pierced with a fork.
Meanwhile, heat remaining honey mixture over low heat in medium saucepan.
Stir grapefruit sections just before serving; heat 1 minute. Spoon sauce over steaks.