xiaoxl/recipe_data huggingface dataset:
Air Fryer Lamb Loin Chops


Ingredients:
lamb loin chop, olive oil, mixed fresh herbs, coarse salt, garlic clove

Directions:
Combine all ingredients in a bowl or plastic bag. If you are making more than one, don't increase the oil and salt proportionately. For three chops, for example, I use 1 tsp salt and 1/2 tbl oil. For herbs, I use a combination of what looks good, for example, rosemary, lemon thyme, English thyme, parsley, oregano, marjoram, chives - whatever looks good.
Let stand for 30 minutes at room temperature. You can also refrigerate overnight. Remove and let excess drip off.
Preheat air fryer to 360 deg F. Place chop in basket and cook 8 minutes. Turn over and cook another 8 minutes or whatever time you need to get to your desired doneness. This amount of time yields medium done chops in my AF, internal temperature of 155 deg F. Use a thermometer to check for doneness. Timing will depend on how well done you want your meat, how full your basket is, and the peculiarities of air flow in your fryer.
Wonton Soup without Ginger
Category: soups-stews-and-chili
By ying

My sister hates ginger, so we modify our Chinese cooking to satisfy her. I like to make this for weekend lunches.

Ingredients:
1 teaspoon white sugar
1 teaspoon cornstarch
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 pound lean ground pork
¼ pound diced raw shrimp
1  green onion, chopped  (Optional)
40  wonton wrappers
2  green onions  (Optional)
1  egg, beaten
9 cups chicken stock
¼ cup soy sauce
2 tablespoons sesame oil
2 cups chopped bok choy
1 cup green onions, chopped  (Optional)

Directions:
Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine. Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying.” Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes. Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot. Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 8 servings

Calories: 325.5
Fat: 15.3 g
Saturated fat: 4.3 g
Carbohydrates: 27.6 g
Sugars: 1.9 g
Dietary fiber: 1.5 g
Protein: 18.9 g
Cholesterol: 85.9 mg
Sodium: 1541.1 mg
Melon and Grape Medley


Ingredients:
cantaloupe, watermelon, green grapes, honey, lime juice, lime peel

Directions:
In a resealable bag, combine cantaloupe, watermelon, and grapes.
In a small bowl, whisk together orange juice, honey and lime juice. Stir in the jalapeno and lime peel. Pour over fruit, seal and refrigerate at least 1 hour. Serve with slotted spoon.
Greek Lemon Sweet Potatoes


Ingredients:
sweet potatoes, parsley, butter, cumin

Directions:
Bring water to a boil in a saucepan large enough to fit potatoes.  While water is coming to a boil wash and peel potatoes.
Cut potatoes into 1/8 inch medallions and add to boiling water and cook for 4-5 minutes.  The potatoes should hold their shape and be slightly firm in the middle.  While potatoes are cooking chop the parsley and assemble the rest of the ingedients.
Strain the potatoes and set a sauté pan over medium heat and add butter until barely foaming then add the potatoes to the pan and season with cumin and salt and pepper to taste.  Cook the potatoes until slightly browned and fully cooked in the middle.
Once the potatoes are cooked, add the lemon juice to the pan and toss until fully coated.  Check for seasoning and turn off the heat.  Once off the heat, add the chopped parsley and toss.  Serve warm.
Banana Chip Muffins I
Category: bread
By Anne Williamson

Cake-like texture with the popular banana chocolate taste.

Ingredients:
1 ¾ cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup semisweet chocolate chips
1  egg
¼ cup vegetable oil
¼ cup milk
1 cup mashed bananas

Directions:
Measure flour, sugar, baking powder, salt, and chocolate chips into a large bowl.  Mix thoroughly, and make a well in the center. Beat the  egg in a small bowl until frothy.  Mix in cooking oil, milk, and bananas.  Pour mixture into the well.  Stir only to moisten.  Batter will be lumpy.  Fill greased muffin cups 3/4 full. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 198.4
Fat: 7.4 g
Saturated fat: 2.1 g
Carbohydrates: 31.5 g
Sugars: 14.8 g
Dietary fiber: 1.4 g
Protein: 3.1 g
Cholesterol: 15.9 mg
Sodium: 228 mg
Cucumber Dill Salad With Radish and Feta


Ingredients:
cucumbers, radishes, lemon juice, feta cheese, white wine vinegar, fresh dill, sugar, garlic clove, olive oil, olive oil

Directions:
Mix cucumber, radishes and cheese together.
Whisk together lemon juice, vinegar, dill, sugar, and garlic in a bowl until sugar has dissolved.
Whisk in the oil in a slow steady stream until emulsified.
Add viniagrette to cucumbers and toss well.
Add salt and pepper to taste.
Sesame Seared Tuna and Sushi Bar Spinach Salad
Category: uncategorized
By Chef John

This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make--and I think, extremely delicious.

Ingredients:
½ pound baby spinach leaves
3 tablespoons white sesame seeds
1 tablespoon white sugar
1 tablespoon soy sauce, or to taste
½ teaspoon mirin
¼ cup mayonnaise
2 teaspoons white miso paste
1 tablespoon seasoned rice vinegar
2 (5 ounce) sushi-grade ahi tuna steaks
salt to taste
2 tablespoons black sesame seeds
2 teaspoons vegetable oil
1 tablespoon prepared ponzu sauce

Directions:
Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool. While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve. Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving. Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed. Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do. Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges. Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 2 servings

Calories: 593.2
Fat: 39.7 g
Saturated fat: 6 g
Carbohydrates: 20 g
Sugars: 8 g
Dietary fiber: 5.5 g
Protein: 41.9 g
Cholesterol: 74.1 mg
Sodium: 1167 mg
Vanilla Polenta Oatmeal Streusel


Ingredients:
butter, sugar, vanilla extract, lemons, flour, cornmeal, oats, salt

Directions:
Preheat the oven to 300 degrees Fahrenheit (149 degrees Celsius].
Cream the Butter and Sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Scrape down the bowl. Add the Vanilla Extract and Lemon Zest and mix until well incorporated.
Chef's Note: It is not necessary to beat the Butter and Sugar until very light and airy in texture, as with many other recipes, as trapped air is not necessary to leaven the final product.
In a separate bowl, mix together the dry ingredients including the Flour, Corn Meal, Oats and Salt.
With the mixer on low speed, stir in the dry ingredients in thirds. Continue mixing until the Streusel Dough is just combined.
Using your hands, crumble the Streusel Dough in a thin layer onto a parchment or silpat lined sheet tray.
Bake the Streusel for up to one hour, checking it every 15 minutes and breaking up any large pieces with a spatula. The Streusel is done when it begins to lightly brown and becomes dry and crumbly.
Set the Streusel aside to cool. When it is fully cool, break up any remaining large pieces with your hands or in a food processor. Do not over-process the Streusel.
Storage: The Streusel will keep well in an airtight container at room temperature for several weeks. The Streusel can also be frozen for several months.
Toasted Cabbage Hungarian-Style


Ingredients:
green cabbage, salt, butter, sugar, fresh ground black pepper

Directions:
In a large bowl mix the cabbage and salt. Let stand for 30 minutes. Pour into a colander and rinse cabbage under cold running water, squeezing out as much water as possible. (You can also use a salad spinner to remover the excess water. ].
Melt butter in a wide frying pan over medium heat. Add the cabbage and cook uncovered stirring occasionally until cabbage is a bright green color and limp, about 20 minutes.
Add sugar and pepper. Cook, stirring frequently, until the cabbage is soft and lightly browned about 30 minutes longer.
Golden Glazed Ham


Ingredients:
ham, brown sugar, cider vinegar, prepared mustard, ground cloves

Directions:
Bake ham for about 2 1/2 hours, covered, at 325.
Drain off juice.
Glaze: Mix all ingredients in a small saucepan and heat until hot and mixed well.
Brush over top and sides of ham.
Continue to bake uncovered, at 350 for about 15 min until glaze dries.
Dilled Crab and Mushroom Chowder


Ingredients:
fresh mushrooms, celery, green onion, margarine, butter, all-purpose flour, salt, milk, half-and-half, potatoes, fresh dill, dried dill, fresh dill

Directions:
In a 3-quart saucepan cook mushrooms, celery, and green onion in hot margarine or butter until vegetables are tender, stirring often.
Stir in flour and salt.
Add milk and half-and-half or light cream all at once.
Cook and stir over medium heat until mixture is thick and bubbly.
Stir in potatoes, crabmeat, and dill or dillweed.
Heat through, stirring occasionally.
Ladle into soup bowls and garnish each serving with fresh dill, if desired.
Almond Brickle- Easy


Ingredients:
butter, light brown sugar

Directions:
Cook butter and sugar in a skillet over medium heat until sugar has completely melted, about 2 or 3 minutes, stirring constantly.
Add almonds and continue cooking and stirring for another 2 or 3 minutes, just until the almonds begin to brown around the edges.
Pour mixture into a well greased (butter] 13x9 pan.
Sprinkle the chocolate chips evenly over hot mixture.  Wait a minute or two until they are soft and melting and spread them evenly over the top.  Chill until firm, break into pieces and hide it from everyone so you can have it all for you!
NOTE:  This stuff is really good broken up as a topping for homemade vanilla ice cream and on top of cakes or in the filling between layers.
Giant Ding Dong Cake
Category: desserts
By TheThreeDogKitchen

If you are a true lover of the small snack cakes, you will LOVE this version!!

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4  eggs
1 ¼ cups water
½ cup vegetable oil
¼ cup all-purpose flour
1 cup milk
½ cup shortening
½ cup butter
1 cup white sugar
2 teaspoons vanilla extract
1 cup chocolate chips
¼ cup shortening
3 tablespoons light corn syrup
2 ¼ tablespoons water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan. In a large bowl, stir together the cake mix and instant pudding.  Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan. Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for  the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely. Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top. Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently  until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.

Prep time: 25 mins
Cook time: 50 mins
Total time: 2 hrs 15 mins
Yields: 1 - 10 inch round cake

Calories: 671.8
Fat: 42.7 g
Saturated fat: 14.2 g
Carbohydrates: 72 g
Sugars: 49.5 g
Dietary fiber: 2.3 g
Protein: 6.5 g
Cholesterol: 84 mg
Sodium: 577.3 mg
Salisbury Steak ( Turkey )


Ingredients:
sweet onion, mushroom, ground turkey, Worcestershire sauce, red wine, onion powder, ground sage, kosher salt, black pepper, fresh sage leaves, olive oil

Directions:
In a nonstick cooking pan that has been sprayed with veggie spray, sweat minced onion, mushroom stems, and 1 dash of salt until translucent. Set aside to cool.
In a large bowl, mix ground turkey, cooled veggies, bread crumbs, 2 egg whites, 1 tablespoon Worcestershire sauce, 1 tablespoon onion powder, 2 tablespoons ground sage, 2 teaspoons kosher salt, and freshly cracked black pepper until thoroughly mixed (as you would a meatloaf]. Divide the meat into 6 patties. Preheat a seasoned cast iron skillet (this gives the best results, a rich beefy flavor], brush on 1 teaspoon of olive oil. Brown meat on both sides. Finish in the oven at 400 degrees for 20 to 30 minutes until no longer pink in the center.
In the meantime, sauté a pound of sliced mushrooms in nonstick skillet with cooking spray, until tender.
Once the meat is done, take it out of the pan and scrape the bits of caramelized meat out of the bottom of the pan with a spoon. Add the sage leaves, wine and the beef broth, and bring to a boil. Let the sauce reduce by half. Remove from the heat, take out the sage leaves, and pour sauce over steak. Serve along with sautéed mushrooms, brown rice, and a fresh green salad.
Smoked Sausage and Apples


Ingredients:
smoked sausage, apples, brown sugar

Directions:
Cut sausage into 2 inch pieces.
Place all ingredients into a slow cooker and mix well.
Cover, and cook on low 1-3 hours, or until heated through and until apples are as tender as you like them.
Meatloaf Patties
Category: main-dish
By courtneynjones

Delicious, kid-approved mini-meatloaf patties!

Ingredients:
1  egg, lightly beaten
1 slice soft bread, blended into crumbs
½ teaspoon salt
½ teaspoon ground black pepper
1 pound lean ground beef
1 (8 ounce) can tomato sauce
3  green onions, chopped
2 ¼ tablespoons brown sugar, or to taste
2 teaspoons Worcestershire sauce
2 teaspoons prepared yellow mustard

Directions:
Mix egg, bread crumbs, salt, and black pepper together in a large bowl. Break ground beef into small pieces and add to the bowl; mix well with your hands until beef is evenly moistened. Shape the beef mixture into four patties. Heat a skillet over medium heat. Cook patties in hot skillet until completely browned, 2 to 3 minutes per side; remove to a platter and drain grease from skillet. Return skillet to medium heat. Stir tomato sauce, green onions, brown sugar, Worcestershire sauce, and yellow mustard together in the skillet. Gently lie the patties into the sauce; bring liquid to a boil, reduce heat to medium-low, and simmer until the patties are very firm, hot, and grey in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 patties

Calories: 301.9
Fat: 15.5 g
Saturated fat: 5.9 g
Carbohydrates: 15.4 g
Sugars: 10.6 g
Dietary fiber: 1.4 g
Protein: 24.7 g
Cholesterol: 120.8 mg
Sodium: 773.3 mg
Calamari with Tomato Sauce
Category: seafood
By ELEANOR1052

Our family always has this on Christmas Eve as one of the seven fish dishes typically served.

Ingredients:
3 tablespoons olive oil
3 cloves garlic, sliced
1 (28 ounce) can tomato puree
28 fluid ounces water
½ cup red wine
1 teaspoon salt
1 teaspoon white sugar
crushed red pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 pounds squid, cleaned and sliced into rings

Directions:
Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 483.1
Fat: 12.8 g
Saturated fat: 2.4 g
Carbohydrates: 55.8 g
Sugars: 7.2 g
Dietary fiber: 3.8 g
Protein: 34.3 g
Cholesterol: 375.6 mg
Sodium: 803.6 mg
Key Lime Pound Cake


Ingredients:
butter, shortening, sugar, eggs, all-purpose flour, baking powder, salt, milk, vanilla extract, lime zest, key lime juice, powdered sugar, key lime juice, vanilla, lime slice

Directions:
Preheat oven to 325°.
Beat butter and shortening at medium speed in an electric stand mixer until creamy.
Gradually add sugar, beating at medium speed until light and fluffy.
Add eggs, one at a time, beating just until blended after each addition.
In a bowl, stir together flour, baking powder, and salt.
Add to butter mixture alternately with milk, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition.
Stir in vanilla, lime zest, and lime juice.
Pour batter into a greased and floured 10-inch tube pan.
Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a pick comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
Glaze-whisk together the powdered sugar, lime juice, and vanilla until smooth; immediately brush over top and sides of cake.
Cool completely (1 hour]; garnish if desired.
Inside out - Cheesecake Stuffed Strawberries


Ingredients:
cream cheese, pure vanilla extract, confectioners' sugar, strawberry

Directions:
Toast the almonds in a 350 oven for 3-5 minutes, until golden brown.  Set aside to cool.
Whip the cream cheese until light and fluffy, 2-3 minutes.
Stir in the vanilla and sugar.
Trim a small slice off the bottom (pointed end] of the strawberry, so it will stand on a plate.  Slice off the top of the strawberry.  Hollow the strawberry using a small melon baller or spoon.
Place the cheesecake mix in a ziploc bag and snip the end (or use a pastry bag].  Fill the berries until the mixture pipes over the top.
Arrange the toasted almonds over the top.  Serve immediately or chill, covered, for up to two hours.
Peanut Butter Cookiecups


Ingredients:
flour, baking soda, salt, cinnamon, butter, sugar, brown sugar, vanilla, egg, confectioners' sugar, cream cheese, unsalted butter, creamy peanut butter

Directions:
Mix and set aside flour, baking soda, salt, and cinnamon.
In large bowl, mix butter, sugar, brown sugar, and vanilla.  Add egg and egg white to mixture.
Gradually add in flour mixture and mix until incorporated.
Drop about 1 tbsp of the dough into a greased or lined cupcake pan and press along bottom and sides.  Place one peanut butter cup in the pan and then top with about another tbsp of dough.
Bake at 350 degrees for 15-18 minutes.
For the frosting, Combine all ingredients with an electric mixture until smooth and creamy.
Using a plastic bag or piping bag, pipe frosting onto the tops of the cookie cups.
Melt the chocolate chips and using a spoon, drizzle over the cup cookies.
Zuppa Toscana
Category: soups-stews-and-chili
By MARBALET

Italian Tuscan sausage soup.

Ingredients:
1 (16 ounce) package smoked sausage
2  potatoes, cut into 1/4-inch slices
¾ cup chopped onion
6 slices bacon
1 ½ teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
⅓ cup heavy whipping cream

Directions:
Preheat oven to 300 degrees F (150 degrees C). Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside. Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 459
Fat: 34.1 g
Saturated fat: 13.2 g
Carbohydrates: 21.1 g
Sugars: 4.2 g
Dietary fiber: 2.4 g
Protein: 17.2 g
Cholesterol: 86.9 mg
Sodium: 1925.5 mg
Wild Blueberry & Lingonberry Cookies


Ingredients:
flour, baking powder, salt, fresh nutmeg, cinnamon, unsalted butter, sugar, egg, half-and-half, 2% low-fat milk, fresh blueberries, candied ginger

Directions:
Preheat oven to 375 degrees.
Grease and set aside cookie sheets.
Mix together flour, baking powder, salt and spices.
In a large bowl, cream together butter and sugar until light and fluffy.
Add in the lightly beaten egg.
Next add the flour mixture into the butter mixture, alternating with the half and half.
Gently add in the blueberries, lingonberries and candied ginger.
Dop the dough by teaspoons onto the prepared cookie sheets and bake for 10 - 12 minutes.
Cool on wire racks.
These cookies will last 3 days if stored in a tightly covered container.
Sweet and Spicy Red Curry Chicken


Ingredients:
Thai red curry paste, chicken thighs, light coconut milk, fish sauce, dark brown sugar, peppercorn, lime, cilantro

Directions:
1. Preheat the oven to 450 and postion a rack near the top.  In a large bowl, whisk 1/2 tsp of the red curry paste with the oil.  Add the chicken, season with salt and pepper  and toss to coat.  Spread the chicken on a large rimmed baking sheet and bake for about 25-30 minutes, turning once, until cooked through and just starting to brown.  Remove from the oven; preheat the broiler.
2. While chicken is browning, in a medium saucepan, combine the coconut milk, fish sauce, brown sugar and the remaining red curry paste.  Cook over high heat, bring to a boil for about 4 minutes and then cook over high heat stirring occassionally until slightly thickened.
3. Transfer the chicken to a large bowl.  Add the coconut-curry sauce and toss to coat.  Pour off any excess fat from the baking sheet.  Return the chicken to the sheet and pour any extra sauce over the chicken.  Broil for 5 minutes, turning once (should be browned].  Transfer to a platter and serve with cilantro and lime wedges.