xiaoxl/recipe_data huggingface dataset:
Zesty Italian Sausage Frittata


Ingredients:
olive oil, potatoes, onion, red bell pepper, tomatoes, eggs, skim milk, parmesan cheese, salt, pepper

Directions:
Preheat broiler.
Heat cast iron skillet with 1 tbsp oil on stove.
Add onion, pepper, sauté over medium heat 4 minutes.
Meanwhile beat eggs, milk, seasonings in bowl or large measuring cup.
Add potatoes to pan salt and pepper to taste, sauté another 6 minutes.
Add sausage to pan, sauté another minute.
Turn down heat to medium low, add other tbsp oil, pour in egg mixture, sprinkle spinach on top.
Cover and cook 10 minutes.
Remove lid, with rubber spatula, loosen egg from sides of pan.
Sprinkle tomato, cheese on top.
Place under broiler about 6-8 inches from heat, broil 3-5 minutes, until slightly brown and bubbly.
Cut into wedges.
Chinese Chicken Salad
Category: salad
By Ann Black

The greatest chicken salad, especially if your clan isn't crazy about the usual soy flavored dressing.

Ingredients:
3 ½  boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4  green onions, sliced
4 stalks celery, sliced thin
½ cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
½ cup peanut oil

Directions:
In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside. To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well. Add dressing to salad and toss to coat. Serve and enjoy!

Yields: 6 servings

Calories: 517.4
Fat: 31.6 g
Saturated fat: 5.2 g
Carbohydrates: 38.8 g
Sugars: 13.9 g
Dietary fiber: 6.4 g
Protein: 23.9 g
Cholesterol: 48.1 mg
Sodium: 756.8 mg
Grilled Pork Chops With Apricot-Mustard Glaze


Ingredients:
spicy brown mustard, soy sauce, canola oil, salt, ground black pepper

Directions:
Heat gas or charcoal grill to medium.  Mix preserves, mustard and soy sauce in small bowl for the glaze.  Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork.
Pat pork chops dry with paper towels.  Brush lightly with oil; sprinkle with salt and pepper.
Grill 3 to 5 minutes or until browned.  Turn; spread with 2 tablespoons glaze.  Grill 3 to 5 minutes more or until slightly pink in centers (160°F].  Serve pork chops with reserved glaze.
Watermelon Margarita Slices
Category: desserts
By RainbowJewels

A very boozy, adult-only watermelon to liven up your next BBQ. The watermelon is infused with tequila and orange liqueur for 2 days prior to slicing.

Ingredients:
1 large seedless watermelon
1 (750 milliliter) bottle tequila
1 (750 milliliter) bottle orange liqueur
2 tablespoons freshly squeezed lime juice, or more to taste

Directions:
Wash the outside of your watermelon and place it on a plate so that it doesn't roll - you may need to slice off some of the rind to make a flat spot. Trace the lids from the tequila and orange liquor bottles on either side of the melon. Then cut out with a sharp knife. Insert bottles into the watermelon and do not disturb for 48 hours. Remove liquor bottles. Cut watermelon into slices and drizzle with lime juice.

Prep time: 10 mins
Total time: 2 days
Yields: 15 servings

Calories: 471.2
Fat: 1.1 g
Saturated fat: 0.1 g
Carbohydrates: 67.6 g
Sugars: 57.4 g
Dietary fiber: 2.4 g
Protein: 3.7 g
Sodium: 9.8 mg
I Can't Believe It's Low Calorie Milkshake


Ingredients:
banana, coffee, peanut butter, dark chocolate, vanilla yogurt, soymilk

Directions:
PREPARE THE DAY BEFORE:.
freeze coffee and sliced banana in a plastic container. If your blender isn't very strong, freeze the coffee separately in an ice cube tray.
The next day, place the frozen coffee and banana in the blender.
Add the peanut butter, chocolate, vanilla yoghurt and soy milk.
Mix until smooth.
If you want the smoothie to be more filling, you can add some high fibre cereal.
Enjoy your delicious, guilt-free ice cream milkshake goodness!
Chicken Fried Rice


Ingredients:
onion, boneless chicken breasts, shrimp, bean sprouts, parsley, soy sauce, green onions, minced garlic cloves, eggs, mushroom, broccoli, cooked brown rice, black pepper, olive oil

Directions:
In a large skillet, heat oil. Quickly stir-fry the onion and garlic.
Add chicken and cook for a few minutes until just done. Push chicken to sides of pan.
Scramble eggs in pan. Push to side.
Add shrimp, mushrooms, bean sprouts, broccoli and parsley and rice.
Mix in chicken and eggs and stir-fry 4-5 minutes. Do not burn.
Add soy sauce and pepper and stir-fry another 2-3 minutes.
Garnish with green onions.
Norma's Light and Lemony Griddle Cakes With Devonshire Cream


Ingredients:
unflavored gelatin, cold water, sugar, vanilla, vanilla extract, sour cream, eggs, flour, cottage cheese, butter, margarine, sugar, salt, lemon zest

Directions:
For the Devonshire Cream:
In a small saucepan combine gelatin and 1/2 cup cold water.
Let stand 5 minutes to soften.
Heat and stir over medium heat until gelatin dissolves.
Cool.
In a chilled medium mixing bowl beat the whipping cream and the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed until soft peaks form (tips curl].
Do not overbeat.
Combine cooled gelatin mixture and sour cream; mix well.
Fold sour cream mixture into whipped cream.
Chill for 30 to 45 minutes or until mixture thickens and will mound on a spoon.
For the Light and Lemony Griddle Cakes:
In large bowl combine egg yolks, flour, cottage cheese, melted butter, sugar, salt and lemon zest and lemon juice.
In a separate bowl whip egg whites until soft peaks form.
Carefully fold egg whites into batter mixture.
Cook on large griddle (prepared with cooking spray].
Using ¼ cup measuring cup pour batter onto hot griddle.
Cook until bubbles form and bottoms are lightly brown.
Turn over and cook until bottoms are lightly browned.
Remove and place on serving plates.
Serve immediately with Devonshire Cream.
*Optional:  Garnish with fresh raspberries or blueberries and powdered sugar.*.
Savory Crock Pot Pot Roast


Ingredients:
carrots, potatoes, onions, salt, black pepper, cider, sour cream

Directions:
Rub meat with horseradish and place in crock pot.
Add other ingredients, except sour cream.
Cover and cook on high for 5-6 hours or on low for 9-10 hours or until the meat and vegetables are tender.
If you are available, turn meat over, midway during cooking.
Take meat out of crock pot, allow to rest about 10-15 minutes before slicing.
In the meantime, whisk the sour cream with 1 cup of the juices from the pot, and serve as a sauce for the sliced meat.
English Toffee


Ingredients:
butter, butter, sugar, water, salt, chocolate chips

Directions:
Butter a 10 x 15 inch jelly roll pan.
Melt 1 cup butter in deep, heavy saucepan over medium heat.
Add sugar, water and salt and cook, stirring until sugar is dissolved.
Bring to boil, simmer, stirring frequently, until mixture is color of a brown paper bag and temperature registers 300 F on a candy thermometer (about 5- 6 minutes].
Remove from heat, stir in almonds and pour mixture into prepared pan.
Smooth the top with a buttered heat proof spatula.
With a paper towel, carefull blot the top (mixture is hot] to remove any excess butter.
Immediately scatter chocolate chips on top.
Let stand until melted, about 1 minute, then spread evenly over top.
This is when I pressed the ground almonds into the chocolate.
Cool to room termperature, then chill 20 minutes before breaking into pieces.
Layer between wax paper in airtight container and store in refrigerator up to 2 wekks.
Dark Chocolate Mug Cake


Ingredients:
dark chocolate, butter, all-purpose flour, ground cinnamon, granulated sugar, egg, milk

Directions:
Melt the chocolate and butter in a double boiler. Set aside to cool for a minute or two. EDIT: OR MELT IN THE MUG. Keep an eye on it though and try not to cry if/when it seizes.
Add flour, cinnamon, and sugar to a small mixing bowl; mix well.
Add in the egg and mix again.
Add in the milk and mix yet again.
Add in the chocolate-butter mixture and mix once more.
Pour into a large coffee mug and microwave on medium power for two minutes, then high power for about a minute. Cake is done when a skewer test comes out with moist crumbs.
Allow to cool (while you're cleaning up is sufficient] and dig in! Add a scoop of your favorite ice cream on top for a delicious change of pace.
Copycat Chocolate Lava Cake


Ingredients:
water, coconut oil, canola oil cooking spray

Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, beat together contents of chocolate cake mix, Greek yogurt and 1 cup of water, till all incorporated and mouse textured.
Spray cupcake pan with cooking spray and spoon batter evenly into cupcake pans, enough for 18 servings.
Cook for 14-18 minutes until toothpick inserted comes out dry or with a little crumble.
As soon as the cupcake pans are out of the oven, with a smaller cup sprayed with cooking spray on the outside, make indentations with the little cup into each hot cupcake, making a space for a pool of chocolate to fill each indentation.
Warm in the microwave for 10-15 seconds at a time and stirring until melted, coconut oil, chocolate syrup and chocolate chips.
Evenly spoon melted chocolate into each indentation.
Cool in the freezer until ready to eat. Then, carefully remove each cupcake from the pan and place on dessert plate. Warm for about 15-25 seconds and serve warm.
Soft Drink Jelly


Ingredients:
"sugar"

Directions:
Combine soft drink and sugar in a heavy sauce pot., Bring to boil and boil one minute., Add pectin., Stirring constantly, bring to another boil and boil hard for 1 minute., Ladle into clean hot jars seal with clean hot lids and bans., For those who prefer - Process for 5 minutes in a boiling water bath canner., NOTE: I use and prefer the inversion method for this recipe., Cook time is estimate.
To Die For Fettuccine Alfredo
Category: main-dish
By ERINMARIE

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Ingredients:
24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt.  Stir in cheese over medium heat until melted; this will thicken the sauce. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 964.3
Fat: 61.2 g
Saturated fat: 37.4 g
Carbohydrates: 84 g
Sugars: 4 g
Dietary fiber: 3.8 g
Protein: 23.7 g
Cholesterol: 184.2 mg
Sodium: 581.6 mg
Vegan Dumplings


Ingredients:
rice paper, shiitake mushrooms, leeks, shallots, ginger, carrots, Chinese five spice powder, black pepper, soy sauce, hot water

Directions:
In a small bowl, combine hot water, soy sauce, sesame oil, and chia seeds. Leave to bloom for 15 minutes.
Make the filling. Combine mushrooms, leeks, shallots, ginger, carrots, five spice, pepper, and bloomed chia seed mixture in a bowl. Fold ingredients thoroughly.
Assemble the dumplings. One at a time, soak rice paper for about 10 seconds in a bowl of cold water or until pliable. Lay on a plate, rough side up. Scoop 40grams of the prepared filling near to one edge of the rice paper. Fold left and right edges toward the center, then from bottom to top edge.
Steam the dumplings for 3 minutes. Brush a little sesame oil onto the perforated insert of your steamer to keep the dumplings from sticking.
Georgian Beets in Cherry Sauce (Charkhalis Chogi)


Ingredients:
beets, olive oil, dried tart cherry, water, unsalted butter, onions, fresh cilantro, fresh dill, fresh parsley, salt

Directions:
Preheat oven to 375°F.
Coat the beets with the oil and place in a single layer in a baking pan.  Roast until tender, about 1 hour.  Let cool slightly, then trim, peel, and thinly slice.
While the beets are roasting, combine the cherries and water in a small saucepan and bring to a boil.  Reduce the heat to low and simmer, uncovered, until very tender, about 20 minutes.  Puree in a blender or food processor.
Melt the butter in a large skillet over medium heat.  Add the onions and saute until soft and translucent, 5-10 minutes.  Stir into the cherry puree.  Add the cilantro, parsley and salt.
Pour the sauce over the beets.  Serve warm, or at room temperature.
Country Ham Casserole


Ingredients:
penne pasta, frozen spinach, swiss cheese, cooked ham, ground mustard

Directions:
Cook pasta according to package directions. Meanwhile, in a large saucepan, cook gravy mix according to package directions.
Thaw and drain spinach.
Stir in the spinach, cheese, ham and mustard.
Drain the pasta; stir into ham mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Tomato and Lentil Soup


Ingredients:
olive oil, leek, carrot, onion, garlic, red lentils, water, tomato juice, chopped tomatoes, ground cumin, ground coriander, bay leaf, fresh parsley

Directions:
Heat the oil in a large saucepan over medium heat.
Add the leek, carrot, onion and garlic, cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened.
Rinse and drain the lentils, picking them over for any foreign matter.
Add the lentils to the pan and stir in the waster, juice and tomatoes, Add the cumin, coriander, bayleaf and a large pinch of salt.
Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes, or until the vegetables are tender.
you can now puree the soup if you prefer it smoother or leave it as it is.
Season well with salt and pepper before serving.
Garnish each serving with a sprinkling of fresh parsley.
Pickled Lebanese Cucumber


Ingredients:
cucumber, water, vinegar, garlic cloves, salt

Directions:
Place the water, vinegar, sliced garlic and coriander seeds into a small saucepan and bring to the boil, simmer for 10 minutes and leave to cool.
Slice the Cucumbers to about 1/3rd inches thick (I used a slicer to make sure they were all the same thickness] place in a plastic bowl and sprinkle the salt in layers over the cucumber.
cover and leave for at least 4 hours stirring every so often - this dehydrates the slices  (and forces the water out of the cucumber]] this is d one so that the vinegar will penetrate easily.
Rinse the cucumber 3 times, changing the water completely every time. Leave to drain and dry off.
Pack into sterile glass jars carefully and pour in the liquid, spooning in the garlic and coriander seeds.  Seal and leave in a cupboard  for one to two weeks. Serve and enjoy.
Hot Mexican Spiced Cocoa


Ingredients:
dark brown sugar, cinnamon, nutmeg, boiling water, 1% low-fat milk, vanilla extract

Directions:
Mix first 4 items together, in a good sized mug., Add boiling water, stir till smooth., Heat milk for 3 minutes over LOW heat until hot., Stir the milk into the cocoa mixture until well mixed., Stir in vanilla and almond extracts., Enjoy--.
Chevre Cheese Stuffed Mushrooms


Ingredients:
mushrooms, butter, parmesan cheese

Directions:
Clean and remove cap from stuffing mushrooms.
Melt butter in frying pan and saute mushrooms until they lose some of their water.  Remove mushrooms to a small cookie sheet and cool slightly.
Fill the cavity with a spoonful of Chevre. Sprinkle top with  breadcrumbs.  Dust tops with parmesan cheese.
Bake in 350° oven for 20 minutes or until cheese is melted.
Easiest Cheesiest Cauliflower


Ingredients:
cauliflower, Velveeta cheese, heavy cream

Directions:
Wash the cauliflower and break into florets.
Steam until still crisp, but just starting to soften.
Drain well (let sit in colander for 5 mins.] and place in an ovenproof dish.
Pour the cream into the bottom of the dish.
Place enough cheese slices to completely cover on top of the cauliflower.
Place in the oven, uncovered with whatever else you are making (or at 350-400 degrees] and bake for 15 minutes, stirring every five minutes.
If the resulting sauce seems too thick, add an extra splash of cream, if too runny, let sit a few minutes.
Cranberry Salad (A.k.a. Thanksgiving Pink Stuff)


Ingredients:
cranberries, water, sugar, pecans, bananas, vanilla, sugar

Directions:
The day before serving, cook cranberries in water over low heat until soft.
Add sugar and mash.
Add chopped nuts.
Stir, cover and refrigerate overnight.
About 4 hours before serving, add the fruit cocktail.
Just before serving, whip cream, add sugar and vanilla and whip until soft peaks form.
Add bananas to fruit mixture.
Gently fold whipped cream into fruit mixture until well blended.
Serve immediately.
Note: You can use Cool Whip instead of whipping the cream, but the flavor is so much better with the real thing!
Curried Chickpeas & Potatoes


Ingredients:
canola oil, garlic, onion, green onions, curry powder, tomato juice, vegetable broth, chicken broth, potatoes, chickpeas

Directions:
In a medium saucepan, heat oil.
Add garlic and both types of onions; saute until vegetables are soft.
Stir in curry powder and saut for 30 seconds.
Add remaining ingredients, cover and simmer for about 40 minutes, or until potatoes are tender.
Strawberry Rhubarb Pie


Ingredients:
fresh rhubarb, fresh strawberries, sugar, minute tapioca, all-purpose flour, lemon zest, lemon juice, ground cinnamon, vanilla extract, butter, sugar

Directions:
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into  crust.
Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash.
Cut second pie crust into strips and lay across pie. Use a fork to seal edges. Brush with egg white wash and garnish with large granule sugar.
Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 minutes, or until the filling starts bubbling.  Let cool before serving.
Mueller's Quick "no Boil" Cheesy Lasagna


Ingredients:
lean ground beef, turkey sausage, onion, garlic cloves, tomato sauce, tomato juice, water, fresh basil, dried basil, ricotta cheese, egg, salt, pepper, mozzarella cheese, parmesan cheese

Directions:
In large skillet over medium-high heat cook meat, stirring, until lightly browned.
Add onion and garlic; cook 3 minutes.
Stir in tomato sauce, mushrooms, tomato juice and basil.
Bring to a boil; reduce heat and simmer 5 minutes.
In a small bowl, combine ricotta, egg, salt and pepper.
Spoon 1-1/2 cups sauce into 13x9x2" baking dish.
Top with half the uncooked lasagne, all the ricotta mixture, 1 cup mozzarella, 1/2 cup Parmesan cheese, 1-1/2 cups sauce, then remaining lasagne.
Top with remaining sauce, mozzarella and Parmesan.
Cover tightly with foil.
Bake in 350 degree oven for 45 minutes.
Remove foil and bake 15 minutes longer or until lightly browned.
Let stand 15 minutes before serving.
TO USE PREPARED SAUCE: In steps 2 and 3, omit onion, garlic, tomato sauce and basil.  Add 1 (30 ounces] jar prepared spaghetti sauce with the mushrooms and tomato juice to browned meat. Complete as directed.
Braised Beef Stew


Ingredients:
flour, beef, fresh garlic, onion, tomato paste, beef broth, dry red wine, diced tomatoes, Worcestershire sauce, dried thyme, bay leaf, Dijon mustard, carrots, small potato

Directions:
Heat the oil in a large Dutch oven or stockpot.
Season the flour with salt and pepper.
Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
Brown the beef very well on all sides, then remove to a plate.
Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using].
Mix well, and bring to a simmer.
Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
Add the carrots and potatoes.
Season with salt and pepper to taste.
Cook for 30 minutes more, or until veggies are tender.
Sausage Gravy


Ingredients:
sausage, milk, flour

Directions:
"Brown sausage in a large skillet. Add flour and cook until flour browns just a bit. Add 2 cups of milk and stir, then add 2 more cups and stir, add remaining milk if needed and  bring to a boil and keep stirring. If the mixture is not thick enough mix 2 tbs. of flour and 1/4 cup of milk, then add to gravy. Simmer for 5 minutes and serve over biscuits."
Cheesy Tuna Noodle Skillet


Ingredients:
water, pasta, tuna, dried thyme leaves, dill weed, monterey jack and cheddar cheese blend

Directions:
BRING water to boil in large deep skillet or saucepan on high heat.
Stir in pasta.
Reduce heat to medium-low; cover.
Simmer 9 minute or just until pasta is tender and liquid is almost completely absorbed. (Do not drain.]
ADD soup, tuna, vegetables, thyme and dill; stir.
Bring to boil.
Reduce heat to low; simmer, uncovered, 3 to 5 minute or until thickened and heated through.
STIR in cheese.
Jazz It Up: Sprinkle with chopped fresh parsley just before serving.
Variation: Substitute frozen chopped broccoli for the peas and carrots. Or substitute 3/4 cup (4 oz.] OSCAR MAYER Ham, chopped, or 2 cups chopped leftover cooked chicken for the tuna. You can also use any flavor of condensed cream soup you have on hand.
Roasted Ratatouille With Lentils


Ingredients:
French lentils, vegetable broth, white wine, kosher salt, bay leaf, rosemary, eggplants, zucchini, red bell peppers, onion, roma tomatoes, garlic, rosemary, extra virgin olive oil, kosher salt

Directions:
Preheat oven to 450°F.
Combine lentils through rosemary in a 3qt saucepan.  Bring to a simmer, cover & cook on low 20 minutes.
Put prepared vegetables on roasting pans (I need 3 of them - 1 for eggplant, 1 for tomatoes, zucchini & onions, 1 for peppers & garlic].  Sprinkle evenly with crushed rosemary then drizzle with olive oil, coating vegetables well.
Roast for 20 minutes.  Check for doneness - they should be browned lightly & softened.  If not quite ready, leave them in until they are.  When done, remove from oven & sprinkle lightly & evenly with kosher salt.
Check lentils:  they should be cooked but not mushy.  If there is still a lot of liquid, uncover & turn heat up.  You want enough liquid to be saucy not soupy.  On the drier side is ok, just be careful not to scorch them.
Combine all ingredients in a large bowl and enjoy.
Laura's Cinnamon Scones


Ingredients:
sugar, white flour, baking powder, salt, ground cinnamon, butter, milk, egg, vanilla

Directions:
Mix all dry ingredients together.
In a food processor mix all dry ingredients and the butter. Pulse a few times until it looks crumbly. Or cut the butter in with a pastry knife.
In a separate bowl, mix the milk, egg and vanilla.
Add the milk mixture through the feed tub of your food processor, and mix for approximately 20 seconds.
Remove to a bowl and hand mix in the cinnamon chips.
Place in scone pan or pat them into 8 triangles.
Bake @ 400 degrees for 20 minutes.
Chicken Tacos


Ingredients:
olive oil, lime juice, garlic cloves, fresh parsley, dried parsley flakes, ground cumin, dried oregano, pepper, boneless skinless chicken breast halves, flour tortillas

Directions:
In a large resealable plastic bag or shallow glass container, combine the first 7 ingredients.
Add chicken and turn to coat.
Seal or cover and refrigerate 8 hours or overnight, turning occasionally. Drain and discard marinade.
Grill chicken, uncovered, over medium heat for 5 to 7 minutes on each side or until juices run clear.
Cut into thin strips; serve in tortillas or taco shells with desired toppings.