xiaoxl/recipe_data huggingface dataset:
Famous Meatballs
Category: appetizers-and-snacks
By loves2bake

These meatballs are a favorite for any occasion. I made 14 pounds of meatballs for my sister's graduation party and I only had 1 medium container left over. My mother made sloppy joes and needless to say they had a lot left over because everyone loved these meatballs. Guaranteed favorite!

Ingredients:
1 (13.25 ounce) can pineapple chunks in juice
1  green bell pepper, sliced
½ cup brown sugar
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons lemon juice
1 (3 pound) bag frozen cooked meatballs, thawed

Directions:
Pour pineapple chunks with juice into a saucepan. Stir green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice through the pineapple chunks until sugar and cornstarch dissolve. Bring the mixture to a boil; cook and stir until thickened, about 10 minutes. Place meatballs into slow cooker crock; pour pineapple mixture over meatballs. Cook on Medium for 2 hours, stirring every 30 minutes.

Prep time: 10 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 611
Fat: 29.2 g
Saturated fat: 10.4 g
Carbohydrates: 46.4 g
Sugars: 27.5 g
Dietary fiber: 1.9 g
Protein: 38.9 g
Cholesterol: 188.5 mg
Sodium: 587.1 mg
Apricot Crostata
Category: desserts
By girzer

A summer crostata dessert made with fresh apricots.

Ingredients:
2 pounds fresh apricots, pitted and sliced
¼ cup white sugar, or to taste
3 tablespoons rum
cooking spray
2 cups all-purpose flour, or more as needed, divided
6 tablespoons cold butter, cut into chunks
⅓ cup dark brown sugar
4 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup buttermilk
1  egg
½ cup orange juice
1 tablespoon confectioners' sugar, or as needed

Directions:
Mix together apricots, white sugar, and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours, or overnight. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a 12-inch square of parchment paper. Spray the parchment paper with cooking spray. Place flour, cold butter, dark brown sugar, baking powder, salt, nutmeg, and ginger into a food processor. Blend in short bursts until butter is in pea-sized lumps. Whisk together buttermilk and egg in a bowl; pour into butter-flour mixture and continue to blend until it forms a soft dough. Form dough into a smooth ball, using additional flour as needed. Pat dough ball into a thick circle onto the prepared baking sheet. Drain apricots, reserving juice in a bowl. Spread apricots evenly on top of dough circle; draw edges of dough up over fruit. Bake in the preheated oven until crostata is baked through, golden on top, and fruit is soft, about 45 minutes. While crostata is baking, pour reserved apricot juice and orange juice into a saucepan. Bring mixture to a simmer; cook syrup until it has reduced by 2/3. Remove crostata from the oven. Brush syrup on top. Let cool slightly. Sprinkle with powdered sugar and serve.

Prep time: 35 mins
Cook time: 45 mins
Total time: 9 hrs 20 mins
Yields: 10 servings

Calories: 279.5
Fat: 8.3 g
Saturated fat: 4.8 g
Carbohydrates: 45.3 g
Sugars: 23.5 g
Dietary fiber: 2.5 g
Protein: 5.4 g
Cholesterol: 35.7 mg
Sodium: 512.2 mg
Malted Nightcap


Ingredients:
milk, Kahlua

Directions:
Combine malt powder & milk in a saucepan, heat until warm, add liqueur & pour into a mug.
Top with whipped cream to serve.
Chef John's Beurre Blanc
Category: side-dish
By Chef John

Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.

Ingredients:
½ cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
2 tablespoons heavy cream
2 teaspoons very finely minced shallots
4 ounces cold unsalted butter, cut into 1-inch cubes
salt to taste
1 pinch cayenne pepper  (Optional)

Directions:
Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture. Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 4 servings

Calories: 255.3
Fat: 25.5 g
Saturated fat: 16.1 g
Carbohydrates: 2 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 70.4 mg
Sodium: 46.5 mg
Healthy Honey Wheat Muffins


Ingredients:
nonfat milk, honey, butter, applesauce, all-purpose flour, whole wheat pastry flour, baking powder, cinnamon, nutmeg, raisins

Directions:
Preheat oven to 400°F   Lightly coat 6 muffin tin cups with cooking spray.
In a small bowl, mix together the milk, egg white, honey, butter or margarine and applesauce.
In a medium bowl, combine crumbled cereal, flours, baking powder, cinnamon and nutmeg.
Add the liquid ingredients, stirring just until moistened.  Add the raisins & stir gently.
Spoon into muffin cups, 3/4 full or more.
Bake for 15-20 minutes or until they test done.  Don't overbake.
Roast Beef and Gravy


Ingredients:
onion, garlic cloves, Season-All salt, red wine

Directions:
Cut onion into medium size chunks and chop garlic.
Put oil in pan and heat.
Season meat with desired seasonings and put in pan with hot oil to brown.
Add onions and garlic.
Cook about 5 to 8 minuets on medium to high heat on both sides.
While meat is browning whisk together cream of mushroom soup with red wine
Remove roast from pan and put in a large enough roasting or casserole pan.
Pour soup and wine mixture over roast then pour onions garlic and some of oil on top.
Cover with foil and cook at 350 till done approximately 1.5 hours for 3 pounds of roast (longer for heavier roast].
Non-Alcoholic Grasshopper Pie


Ingredients:
butter, gelatin, cold water, water, white sugar, vanilla

Directions:
Crush chocolate cookie wafer into crumbs.
Melt 1/2 cup butter and combine with 2 1/2 cups crumbs. Mix very well and press into a.
9x12-inch pan. Place in freezer while you continue with filling.
Be sure to save 1/2 cup crumbs for the topping. This 1/2 cup does not need the butter.
Crush candy canes in food processor until fine. 1 candy cane yields 1 tablespoon.
Sprinkle gelatin on cold water, when wet stir with fork to separate add very hot water and stir to dissolve. Let stand 5 minutes. It is  very important that the gelatin be dissolved completely.
Whip egg whites until stiff, but not dry.
Whip cream until it forms soft peaks, then gradually add sugar then vanilla beat until cream is stiff.
Fold in egg whites and gelatin and crushed peppermint candy canes.
Add green coloring.
Remove pan from freezer and pour cream mixture over crushed crumbs, top with remaining 1/2 cup of crumbs and set in fridge for 3 hours.
Vella-Roma


Ingredients:
"water"

Directions:
Pour into a tall glass over ice., Fill with bottled still water., Garnish with lemon slice and enjoy!  :].
Manicotti with Cheese
Category: world-cuisine
By Mary

A delicious and cheesy manicotti recipe! Only use whole milk mozzarella and do not over bake when you heat it up.  This recipe is delicious.  Enjoy!

Ingredients:
1 (8 ounce) package manicotti pasta
2 cups whole milk ricotta cheese
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
3 ½ (32 ounce) jars spaghetti sauce

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool on waxed paper or aluminum foil to prevent the noodles from sticking together. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill manicotti with cheese mixture. In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.

Yields: 6 to 8 servings

Calories: 735.6
Fat: 29.9 g
Saturated fat: 13.8 g
Carbohydrates: 88 g
Sugars: 41.2 g
Dietary fiber: 12.8 g
Protein: 28.4 g
Cholesterol: 72.6 mg
Sodium: 2308.5 mg
Cajun Butter Blend for Corn on the Cob


Ingredients:
butter, garlic clove, cayenne pepper, paprika, salt, dried thyme, corn

Directions:
In a food processor, combine all the ingredients, except the corn, and process until smooth.
Spread the mixture on the hot corn or refrigerate for future use.
Kidney Bean and Corn Salad


Ingredients:
red kidney beans, whole kernel corn, Worcestershire sauce, vinegar, dijon-style mustard, salt, curry powder, green peppers, green onions

Directions:
Drain canned beans and set aside.
Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
Shake vigorously in a covered jar or blend well.
Add green pepper and onion to dressing and set aside.
Arrange beans in a shallow bowl and pour dressing over top.
Cover; refrigerate no less than 1 hour to allow flavors to blend.
Lemon Salad Dressing


Ingredients:
extra virgin olive oil, lemon juice, lime juice, parsley, dried oregano, garlic cloves, sugar, black pepper

Directions:
"In a jar with a tight-fitting lid, combine all ingredients.  Cover and shake well, then refrigerate (will keep for 1 week]."
Atchara (Green Papaya Pickle)


Ingredients:
papayas, kosher salt, carrots, red onion, red bell pepper, garlic cloves, ginger, raisins, kosher salt, sugar, white vinegar

Directions:
If desired, save some small slices of papaya, carrot, and bell pepper to make garnishes like flowers, stars, crescent moons, etc.
Peel the papayas. Cut them open and scrape out the seeds. Shred or grate the papaya. Place the shredded papaya in a large bowl. Sprinkle over the 1/2 cup kosher salt and mix well, to thoroughly coat papaya. Allow to sit for at least an hour (longer is better; halfway through, mix well again].
Meanwhile, prepare jars. Use six 1-pint jars or combination. Sterilize jars: In a large pot with a rack on the bottom, place clean jars right side up. Fill with water to cover jars by 1 inch. (If hard water, add a splash of vinegar so jars don't dry spotty.] Bring to the boil, then boil for 10 minutes and turn off. Put clean lids in the pot to get warm. Leave jars and lids in hot water until needed.
Prepare the other vegetables. Shred or grate carrots. Slice tops of jalapenos and remove seeds. Thinly slice red onion, bell pepper, jalapenos, and garlic (mandoline is very useful here]. Peel and julienne the ginger. Combine all vegetables in a large bowl. Add the raisins. Mix well to combine.
Make the brine. Combine the kosher salt, sugar, and vinegar in a pot. Cook over medium heat, only long enough to dissolve the salt and sugar. Turn off heat and allow to cool a little, until it's still warm but you can touch it. (This makes a bit too much brine but otherwise it's not enough!].
When papaya is ready, transfer it to a colander, and rinse it well under running water. Turn it onto a kitchen towel or cheesecloth, and squeeze tightly to get all the water out of it. Add to bowl with vegetable mixture. Pick the papaya apart so it doesn't clump. Mix well with other vegetables.
Place a kitchen towel on the counter. Remove jars from hot water, drain, and place on towel, right side up. Carefully fill with mixture; pack a little tightly; leave about 1/2 inch at the top. Fill each jar with brine, leaving 1/4 inch space at the top. Gently tap each bottle on the counter, and stir with a chopstick to remove any air bubbles.
If adding garnishes, use the chopstick to poke them down the sides of the jars.
Wipe jar tops clean. Place lids on jars, and tighten. (If using canning lids, place lids and hand-tighten rings.] Allow to cool. Keep refrigerated.
Dirty Down-Home Cajun Shrimp Boil


Ingredients:
water, beer, whole black peppercorns, dried parsley, yellow mustard seeds, celery seeds, bay leaves, cayenne, whole cloves, ground allspice, crushed red pepper flakes, Worcestershire sauce, Tabasco sauce, seasoning salt, salt, garlic cloves, lemons, onions, new potatoes, fresh corn, large shrimp, ketchup, mayonnaise, chili sauce, Worcestershire sauce, Tabasco sauce, brown mustard, lemon juice

Directions:
To make dipping sauce: mix all ingredients together in a bowl; chill until ready to use.
To boil the shrimp: Bring water and beer to a boil in a very large, heavy pot.
While the mixture is heating, add in the next 19 ingredients.
Boil rapidly for 15 minutes.
Add in the potatoes; boil for 5 minutes.
Add in the corn; boil for 10 minutes.
Add in the shrimp and immediately turn off the heat.
Let pot stand, covered, for about 3-5 minutes or until the shrimp are just cooked.
Pour the contents of the pot into a huge colander (or two colanders].
Let the liquid drain away; remove lemons and reserve.
Pour the contents of the colander out onto serving platters.
Squeeze reserved lemons over all (if desired].
Serve hot with dipping sauce.
Summer Power Smoothie


Ingredients:
fresh blueberries, maple syrup

Directions:
"Combine all of the ingredients in a blender and puree until smooth."
Marc Veyrats Pumpkin Soup With Bacon-Flavoured Whipped Cream


Ingredients:
pumpkin, smoked bacon, butter, milk

Directions:
Heat 150g of cream with the bacon, bring to a boil and reduce to a thick liquid, strain, leave to cool and preserve in the fridge.
Throw away the bacon strips.
Melt the butter, add pumpkin pieces and cook for 3-4 minutes.
Add the milk, salt and leave to cook (covered] for 30 minutes.
Whip the remaining cream (very cold] rapidly until consistency of whipped cream.
Incorporate the equally cold bacon cream.
Keep the mixture in the fridge.
After 30 minutes blend the pumpkin milk mixture.
Adjust the seasoning by adding salt and maybe pepper.
Serve this soup hot and top gently with a tablespoon of bacon cream.
Enjoy.
Easy Blackened Swordfish
Category: seafood
By bobthebaker

This white fish is coated in a tasty seasoning blend and quickly blackened at high temperature to seal in the juices.

Ingredients:
2 (6 ounce) fillets swordfish fillets
¼ cup melted butter
2 tablespoons Creole seasoning

Directions:
Heat a cast iron skillet over medium-high heat. Place melted butter in a shallow bowl. Dip fish into the butter and place on a plate. Sprinkle Creole seasoning on top of the fillets and pat it in. Place fish in the hot skillet and cook until just starting to blacken, but not burn, about 2 minutes. Flip and cook until blackened on the other side, about 2 minutes more.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 fillets

Calories: 425.8
Fat: 30.1 g
Saturated fat: 16.4 g
Carbohydrates: 3.4 g
Dietary fiber: 0.7 g
Protein: 34.1 g
Cholesterol: 126.5 mg
Sodium: 1736.1 mg
Baked Potatoes Florentine


Ingredients:
baking potatoes, fresh spinach, onion, mushroom, salt, dried rosemary, pepper, plain yogurt, mayonnaise, butter

Directions:
In a large skillet melt butter over medium heat.
Add onion cook 2 minutes.
Add mushrooms, salt,& pepper, cook 4 minutes.
Mix in spinach and set aside.
Cut a slice from the top of each baked potato and scoop out pulp& put it in a bowl, leave about 1/4" thick shell.
Mash the potato pulp & mix in the spinach mixture, yogurt& mayo.
Spoon the mixture into the potato shells.
Place potatoes in an oven proof platter.
Prepare topping; In a skillet melt 2 tbsp butter, sauté bread crumbs and almonds for a few minutes.
Sprinkle topping on the potatoes.
Bake in 400°F oven for 15-20 Minutes or until potatoes are heated through.
The Best Lemon Bars You Will Ever Eat


Ingredients:
flour, powdered sugar, butter, margarine, eggs, granulated sugar, flour, salt

Directions:
Crust:
Mix  2 cups flour and powdered sugar. Cut in the butter then use your hands to knead it into a moist ball. Line a 9x13 pan with parchment paper and brush with melted butter. Pat the dough into an even layer at the bottom of the prepped pan. Bake at 350 for 20-25 minutes.
While crust is baking mix: eggs, granulated sugar, remaining flour, lemon juice and salt.
Pour over baked crust. Bake for 20 min more. If it's still a little loose in the middle turn off the oven, open the door for one minute to allow heat to escape then close it and leave in cooling oven for another 5-10 minutes until it has set.
Remove from oven. Using the parchment as a sling carefully move uncut bar to a cutting surface. Cut immediately into squares with a long sharp knife (run knife under hot water before and between cuts] and sprinkle with sifted powdered sugar (optional]. Allow to cool.
Garlic Tomato Rice Bowl


Ingredients:
basmati rice, black cardamom pods, cumin seed, jeera powder, tomato puree, onion, garlic paste, onion, red chili powder, salt, olive oil, spring onion, cilantro, turmeric powder

Directions:
Wash rice 2-3 times with water and soak in water for 30 minutes in medium sized pot.
Add 1/2 teaspoon salt, shahi jeera and cardamom in soaked rice.
In small pan heat 2 1/2 tablespoon of oil at medium heat .
Add cumin seeds and add chopped onion. Saute onion for 5-6 minutes until onion becomes light brown. Lower the heat.
Add garlic paste and saute for 2-3 minutes.
Add tomato puree, 1/2 teaspoon salt, turmeric powder, red chili powder, cilantro and stir well for 6-7 minutes.
Let it cool down and set aside.
Now boil rice at medium high heat and add 1/2 tablespoon oil.
After 15-17 minutes check if rice is almost done but should not be over cooked.
Drain excess water through sieve and let rice cool for 5 minutes.
Mix rice and tomato mixture well and heat for 5 more minutes to incorporate well.
Serve in serving bowl and garnished with spring onion.
Carrot & Tuna Salada


Ingredients:
carrots, cilantro leaf, tuna

Directions:
Cut the carrots into about 2-inch thin juliennes using a shredder is easir., Put all ingredient into a bowl and mix well., Serve it if you have a time keep in refrigerator 30min or more.
Gingerbread Cottage


Ingredients:
self-raising flour, ginger, cinnamon, butter, dark brown sugar, black treacle, eggs, chocolate, marshmallows, icing sugar, chocolate

Directions:
Place flour, ginger, cinnamon and butter in a food processor and pulse until they resemble breadcrumbs( do this in 2 batches if the bowl is small].
Combine treacle sugar and egg in a large mixing bowl. Tip in the flour and stir, then bring the dough together with your hands.
Turn onto a lightly floured surface and knead until smooth.
Cover and chill for at least an hour.
Pre heat oven to 180C  and line 3 baking sheets with non stick baking paper.
Divide the dough into 3 and roll out to the thickness of a £1 coin. Using the templates cut out 2 of each for the roof the sides and the front.
Re roll the scraps and make christmas trees and 1 gingerbread men.
Bake for about 12 minutes or until JUST firm.Leave to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
To assemble the house, pipe a door on the front and a window on the side using the icing.
Pipe icing generously along  the bottom edges of the pieces and attach to the board, then join all the sides.
Use the flake bars to support the inside of the house by laying them behind the walls on the floor of the house.
Fix the roof of the cottage and leave to  set overnight befor decorating.
stick the marsmallows all over the roof, using the ready icing as glue. Fix chocolate buttons around the door and a sweet as adoor knob and use more chocolate buttons to cover the corner joints. Make icicles hanging from the roof by making a pea sized blob and pulling downwards to break off.
Mix the icing sugar with drops of water to form a thick spreadable paste and spread on the board to make snow, then decorate with lolly pops ( fastened to sweets], sweets, chocolate buttons and gingerbread trees. Place the gingerbread on the roof or outside the door.
Ricardo Lemon Mousse


Ingredients:
gelatin, water, sugar, cornstarch, eggs, lemon juice, unsalted butter

Directions:
In a little bowl, sprinkle gelatin on the water and let rest 5 minutes.  Set aside.
In a saucepan, out of the heat, mix 1/2 cup sugar and cornstarch.  Incorporate the 3 eggs, lemon juice and butter with a whisk.  Bring to boil stirring constantly.  Add gelatin and stir until it's dissolved.  Pour in a large bowl.  Cover with plastic wrap directly on the cream and put in fridge until temperate and still malleable, about 30 minutes.
In a clean bowl, whisk egg whites with electric mixer until soft peaks.  Add gradually the 1/2 cup sugar whisking until hard peaks.  With a spatula, incorporate the meringue to the lemon cream.
Distribute in 6 ramequins.  Cover and refrigerate about 2 hours.
Chicken Fajita Casserole


Ingredients:
boneless chicken breasts, yellow onion, garlic, red bell pepper, green bell pepper, yellow bell pepper, tomatoes and green chilies, flour tortilla, monterey jack cheese

Directions:
Boil breasts for 20 minutes or until thoroughly cooked.
chop chicken into chunks and set aside.
Saute onions, garlic, peppers, salt& black pepper over medium heat until tender.
Mix soup, tomatoes-chile& chicken in large bowl.
Tear tortillas into fourths.
Layer tortillas on bottom of baking dish, top with soup-chicken-tomatoes-chiles mixture, then top with layer of sauted veggies, then top with layer of cheese.
Repeat as needed until dish is full to top.
Bake at 350 for 35 minutes.
Dooley's Cadillac


Ingredients:
Creme de Cacao, mint sprig

Directions:
Add the first three ingredients to a cocktail shaker filled with ice., Shake and strain into a martini glass., Garnish with chocolate shavings and/or mint if desired.
Creamy Cucumber Lobster Cups


Ingredients:
cucumbers, green onion, peas, fresh cilantro, fresh ground black pepper, poppy seed, mayonnaise, sour cream, lime

Directions:
Start by peeling your cucumbers and cutting into 2 inch slices each cucumber should give you about 4-5 pieces.
wash and drain your lobster and set aside, also wash and drain your peas and set aside.
chop all you veggies into small pieces, your jalapenos your will need to take out the seeds and veins you do not want those.
Now add your cleaned lobster, and peas to a bowl along with your mayonnaise, sour cream, veggies, and seasonings and your lime squeezed into your salad mixture set in fridge for about 30 minutes while you prep your cucumbers.
take your sliced cucumbers and you want to use a small melon ball scooper and start by scooping out some of the middle of the cucumber do not go to deep or your salad mix will leak.
Add your salad mix to all your cups top with more sprinkled poppy seeds.
Pineapple and Banana Smoothie
Category: breakfast-and-brunch
By VERITY78

A gorgeous and indulgent smoothie, but totally healthy!

Ingredients:
4  ice cubes
¼  fresh pineapple - peeled, cored and cubed
1 large banana, cut into chunks
1 cup pineapple or apple juice

Directions:
Place ice cubes, pineapple, banana, and pineapple juice into the bowl of a blender. Puree on high until smooth.

Prep time: 3 mins
Total time: 3 mins
Yields: 1 smoothie

Calories: 312.5
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 78.7 g
Sugars: 53.2 g
Dietary fiber: 5.7 g
Protein: 3 g
Sodium: 10.1 mg
Pan Fried Broccoli


Ingredients:
broccoli, olive oil, garlic clove, salt, pepper, red pepper flakes

Directions:
Heat olive oil in a large frying pan or wok.
Cook chopped garlic in oil at medium-high heat or until light brown (being careful not to burn].
Add broccoli spears to pan.  Sprinkle remaining ingredients onto broccoli and toss to combine.
Cover and cook for 7-10 minutes or until broccoli heads begin to darken (but not burn], stirring every minute or so.  If necessary, lower the heat.
Sometimes I like to add a little parmesan cheese to the pan right before the broccoli goes onto the plate.