xiaoxl/recipe_data huggingface dataset:
Stir-Fry Beef


Ingredients:
red bell peppers, onions, garlic cloves, asparagus, soy sauce, dry crushed red pepper, black pepper, cooked rice, green onion

Directions:
Trim excess fat from the steak; slice the steak diagonally across the grain into thin strips.  Set aside.
Place the chopped red bell peppers in a food processor or blender; cover and process until smooth, stopping frequently to scrape down the sides.  Set aside.
Pour 2 tablepoons oil around the top of a preheated wok or large skillet, coating the sides; heat at medium-high (375 degrees] for 2 minutes.  Add the onion and minced garlic, and stir-fry 2 minutes.  Add the squash, (and asparagus if using] and stir-fry for 1 to 2 minutes or until crisp-tender.  Remove the vegetables from the wok and set aside.
Pour 1 tablespoon oil into the wok; add half of the steak strips, and stir-fry 2 to 3 minutes or until browned.  Remove the steak from the wok, and set aside.  Pour the remaining 1 tablespoon of oil into the wok.  Add the remaining steak strips, and stir-fry 2 to 3 minutes or until browned.
Combine the soy sauce, crushed red pepper, and black pepper.  Add the soy sauce mixture, red bell pepper puree, reserved vegetable mixture, and steak strips to the wok.  Stir fry until thoroughly heated.  Serve over rice.
Garnish with green onion strips.
Ovengold® Turkey Avocado Sandwich With Bacon


Ingredients:
lettuce, tomatoes, avocados

Directions:
Place bread onto a clean work surface.
Spread the mustard on the top of each slice of bread.
Top one slice of bread with lettuce, tomato, avocado, Ovengold Turkey, cheese, and bacon.
Crown with the second slice of bread and cut diagonally to serve.
Summer Dreaming Vegetable Broth


Ingredients:
leeks, sweet onion, carrots, celery ribs, garlic cloves, lemon, bay leaves, kosher salt, black peppercorns, herbs

Directions:
Place all ingredients in large stockpot, cover with cold water and bring to a boil.  Reduce heat and simmer for 20- 30 minutes or until flavors are sufficiently mingled.  Taste and adjust seasonings if you like.
Strain first through a colander, then use cheesecloth to capture little bits.  Use as desired in any other recipe calling for broth.  Enjoy!
Peach Upside-Down Cake


Ingredients:
butter, brown sugar, maraschino cherry, eggs

Directions:
Preheat oven to 350., Melt butter in a 13x9 pan., Sprinkle with brown sugar, evenly., Drain peaches and reserve syrup., Arrange slices in the sugar., If desired arrange cherries round side down in the sugar., Add enough water to syrup to make 1 1/3 cup liquid., Add this and the eggs to the cake mix and mix as directed., Bake at 350 for 45-50 minutes until toothpick comes clean., Let stand 5 minutes., Turn upside-down on a large platter or cookie sheet with sides., Remove pan and serve warm topped with whipped cream.
Crock Pot Italian Pot Roast


Ingredients:
boneless beef chuck roast, tomatoes

Directions:
Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix.
Place in crock-pot.
Top with chopped tomatoes.
Cover and cook on low for 7 to 9 hours or until meat is tender.
Slice and serve on hot spaghetti; spoon sauce over the whole dish.
Everything Cookies!


Ingredients:
butter, peanut butter, white sugar, brown sugar, eggs, vanilla extract, flour, baking soda, rolled oats, chocolate chips, raisins

Directions:
Cream butter, peanut butter, and sugars.
Add eggs and vanilla, mixing well.  Stir in dry ingredients, mix well.
Form into balls about 1 1/2" in diameter, press down lightly on parchment-lined cookie sheet.
Bake at 350 for about 20 minutes, or until lightly browned.
Cornish Game Hens


Ingredients:
dried parsley, dried oregano, seasoning salt, fresh garlic cloves, white wine, butter

Directions:
Wash hens in cold water and pat dry.
Add 1/2 teaspoon of each dry spices to cavity of hens.
Cut garlic cloves in half lengthwise and stuff cavities (amount needed may vary, but stuff them well].
Very generously sprinkle the entire outside of hens with chicken and rib rub.  Make sure you get in between the wing ans legs by the body.
Place in 7X11 nonstick baking pan and pour white wine and melted butter around hens.
Bake uncovered at 350 degrees until done (approx 1 hr 15 mins] basting a few times the last 20 minutes or so.
Grandma Horner's Dutch Apple Butter


Ingredients:
baking apples, water, cider, brown sugar, cinnamon, allspice, ground cloves

Directions:
Wash apples thoroughly. Use apple slicer to slice apples. Discard core.
In large pot, boil apples (with skins on] in water until soft (approx. 15 min.].
Drain apples. Discard water.
Run apples through food mill to remove skins and turn apples to pulp.
In large pot, bring cider to a boil and add apple pulp and brown sugar.
Lower temp to simmer. Stir frequently in a figure 8 to prevent burning. You will need to check on it often and be prepared -- it takes time for it to reduce.
When it reduces/thickens, add cinnamon, allspice and cloves.
Let it thicken to desired spreading consistency.
Follow canning procedures to jar apple butter. (Note: When jarring, I allow 1" head space to prevent apple butter from darkening at top]. I can't remember exactly how many jars it makes, but I think it is around 3-4 quart jars or 7-8 pints.
Serve on bread, toast, muffins, or on cottage cheese.
Corncakes on the Griddle


Ingredients:
cornmeal, unbleached white flour, whole wheat flour, baking powder, salt, eggs, milk, butter

Directions:
Mix the dry ingredients together in a medium bowl. It will be particularly convenient if you have one of those 2 quart measuring cups with the pour spout.
Beat the eggs into the milk or buttermilk.
Mix the milk-egg mixture into the cornmeal mixture. I find that a fork is a better tool than a spoon for this.
Note -- the batter will be a bit thicker than ordinary pancake batter but should still pour. Different types of cornmeal will make a thicker or thinner batter and it may thicken on standing as you cook -- making it hard to get the centers of the later batches done. Add more milk a little at a time if necessary.
Heat your griddle medium to medium-high. Butter it lighly and pour out batter to make cakes 3-4 inches across.
Cook until bubbles appear in the upper surface and the bottom is nicely browned. Turn and cook until the bottom is brown and the cake is cooked through. Reduce heat and/or add more milk to the batter if the centers aren't cooked before the outsides threaten to burn.
Butter the griddle very lightly between batches --just enough to prevent sticking and encourage browning but not enough to give them a fried texture.
Serve with butter, jelly, apple butter, or other favorite bread spread.
Sourdough Beer Bread (Bread Machine)


Ingredients:
water, beer, bread flour, salt, sugar

Directions:
Place all the ingredients in the machine following manufacture's directions. Program for basic white bread.
Set the temperature control to Dark and press Start.
Suggestion: to flatten beer, pour it into a small saucepan and heat it to a simmer. By the time the beer cools down, it will be flat.
Grandma"s Zucchini Casserole-Giada De Laurentiis


Ingredients:
extra virgin olive oil, zucchini, salt, pepper, evaporated milk, mozzarella cheese, Fontina cheese, romano cheese, butter

Directions:
Grease a baking dish with olive oil.
Layer in dish zucchini, salt and pepper, cream and cheeses.  Make 3 layers.  Top with bread crumbs, then butter.  Bake at 375 for 35 to 40 minutes.
Almost Healthy and Surprisingly Good Chocolate Chip Cookies


Ingredients:
powdered milk, stevia powder, butter, sea salt, eggs, yogurt, honey, vanilla, chocolate chips, walnuts

Directions:
If you don't have pre-made chia gel, soak 2 tablespoons chia seeds in 6 tablespoons water, to make 1/2 cup chia gel. This should be soaked several hours.
Preheat oven to 350°F.
Combine the coconut flour, oatmeal flour, powdered milk and diatomaceous earth, cocoa powder and stevia in a bowl. Mix and set aside.
Mix butter and salt in blender.
Add eggs to butter, but don't worry if it doesn't mix perfectly.
Add yogurt, honey, vanilla and chia seed and beat well.
Mix in chocolate chips and walnuts.
Place on cookie sheet and bake for 15-20 minutes.
Coconut-Apricot Macaroons


Ingredients:
sugar, salt, sweetened flaked coconut

Directions:
Preheat over to 325 degrees.  Line a baking sheet with parchment paper.  (I used foil but - I now know -  parchment would have been better.  : ].
In a large bowl, whisk together egg whites, sugar, almond extract (if using], and salt until frothy.  Add coconut and apricots; mix to combine.
Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2" apart on prepared baking sheet (macaroons will not spread].
Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through (I forgot this step]. Transfer macaroons to a wire rack to cool completely (I didn't do this because they kinda stuck to the foil but peeled away nicely once cooled].  Store in an airtight container at room temperature, up to 1 week (if they last that long - lol].
Makes about 20 (I got 24].
Pickled Egg Appetizer With Orange Wheat Beer


Ingredients:
extra virgin olive oil, fresh lemon juice, fine sea salt, white pepper, baby dill pickles, pickled eggs, andouille sausages, fine sea salt, fresh cracked pepper, creole mustard, parsley, wheat beer

Directions:
In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
Divide salad on serving plates.
Place 2-sliced pickled eggs, 2-slices Andouille Spicy Sausage and 4 baby dill pickle slices on salad.
Season Andouille Spicy Sausage with fine sea salt and fresh cracked black pepper.
Spread Creole mustard over Andouille Spicy Sausage.
Serve with Hanger 24 Orange Wheat Beer.
Garnish plates with Fresh Parsley Sprigs.
Lentil Lettuce Wraps


Ingredients:
olive oil, sweet onion, carrot, garlic cloves, diced tomatoes, tomato sauce, vegetable broth, water, brown lentils, chili powder, cumin, onion powder, cayenne pepper, yellow mustard

Directions:
In a large pan, add olive oil, onion, red pepper, carrot and garlic and sauté approximately 3 minutes over medium heat.
Add diced tomatoes, tomato sauce, vegetable broth, water, lentils and all seasonings.
Bring mixture to a boil, cover and reduce heat to medium and simmer until lentils are tender, approximately 45 minutes.
Uncover and cook longer if more liquid needs to be absorbed, stirring several times during cooking.
Artichoke Crab Dip
Category: appetizers-and-snacks
By Ashley

This hot dip is simple and wonderful! Lump crabmeat is folded into a creamy artichoke mixture. Serve with crackers or warm bread slices.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can artichoke hearts in water, drained
½ teaspoon Old Bay (tm) Seasoning
½ pound fresh crabmeat, picked over for cartilage and shell fragments

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and   Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps. Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 3 cups

Calories: 84.5
Fat: 6.6 g
Saturated fat: 4.1 g
Carbohydrates: 2.4 g
Dietary fiber: 0.6 g
Protein: 4.1 g
Cholesterol: 27.7 mg
Sodium: 211.3 mg
CHOCOLATE BANANa BREAD


Ingredients:
plain flour, bicarbonate of soda, salt, sugar, eggs, vanilla yogurt, vanilla, bananas

Directions:
preheat oven to 180 Celsius grease and line bottom of large loaf tin., in a medium bowl, place the flour, bicarb soda, cocoa and salt. put aside., using an electric mixer, beat the sugar and eggs until light and fluffy., beat in the oil then the bananas, yoghurt and vanilla until well combined., fold in the dry ingredients., pour into tin., cook for approximately 50 - 60 minutes or until a skewer comes out clean., cool in tin for 10 minutes then remove to wire rack to cool completely., serve toasted with butter.
Vegan Chocolate Cupcakes


Ingredients:
flour, cocoa powder, sugar, salt, applesauce, water, vanilla, vinegar, baking soda

Directions:
Mix dry ingredients., Mix wet ingredients into dry ingredients., Bake in greased muffin tins at 375 for 25 minutes.
Cheese And Wine Chicken


Ingredients:
chicken, mushroom, garlic, curry powder, dry white wine, cheddar cheese, paprika

Directions:
Place cut up chicken in a shallow pan., Mix all ingredients except cheese and paprika., Pour over chicken., Sprinkle with cheese and paprika., Bake at 325 for 1 1/2 hours.
Ryann's Spicy Grilled Fish Tacos
Category: world-cuisine
By ryannodor

These street-style grilled fish tacos have a great balance of spice and creamy queso fresco goodness. Delicious! If you really like spice, drizzle some sriracha on top!

Ingredients:
1 bunch cilantro, divided
1 (8 ounce) container reduced-fat sour cream
1  lime, juiced
1  jalapeno pepper, chopped, or to taste
½ teaspoon kosher salt
3  tilapia fillets, or more to taste
1 tablespoon onion powder
1 tablespoon herbes de Provence
1 teaspoon ground black pepper
1 teaspoon dried chives
½ teaspoon kosher salt
6 (6 inch) corn tortillas
1  lime, halved
1 ½ cups shredded cabbage
½ cup red onion, chopped
½ cup crumbled queso fresco

Directions:
Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use. Preheat the grill for medium heat and lightly oil the grate. Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes. Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds. Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.

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

Calories: 208.7
Fat: 7.8 g
Saturated fat: 4.1 g
Carbohydrates: 18.3 g
Sugars: 1.6 g
Dietary fiber: 2.9 g
Protein: 17.2 g
Cholesterol: 41.7 mg
Sodium: 407.3 mg
Seafood Rotini Salad for 25


Ingredients:
rotini pasta, celery, green onion, mayonnaise, dried dill, dijon-style mustard, salt, fresh ground pepper

Directions:
Cook pasta in salted water, drain and rinse with cold water, drain and cool., Mix in imitation crab, celery, onions and pepper, mixing well.  Combine,, mayonnaise, relish, mustard, salt and pepper, mix well.
Creamy Pesto Shrimp
Category: world-cuisine
By Loretta Buffa

One of our family's favorites, it's also great when made with crab meat instead of the shrimp.

Ingredients:
1 pound linguine pasta
½ cup butter
2 cups heavy cream
½ teaspoon ground black pepper
1 cup grated Parmesan cheese
⅓ cup pesto
1 pound large shrimp, peeled and deveined

Directions:
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 646
Fat: 42.5 g
Saturated fat: 24.3 g
Carbohydrates: 43 g
Sugars: 0.2 g
Dietary fiber: 2.7 g
Protein: 23.1 g
Cholesterol: 210.4 mg
Sodium: 437.2 mg
Clam Dip


Ingredients:
minced clams, cream cheese, sour cream, Worcestershire sauce, garlic cloves, parsley, black pepper, salt

Directions:
In a mixing bowl, beat cream cheese with 2 Tbsp clam juice, sour cream, Worcestershire sauce and hot sauce.  Stir in clams, garlic, parsley and pepper.
Serve immediately or chill.
Serve with veggies and/or crackers.
Homemade Garlic Knots
Category: bread
By 2sachse

There's a restaurant near our home that serves a wonderful garlic knot. I came home and tried to duplicate those rolls from scratch. I think these are even better!

Ingredients:
3 cups all-purpose flour, or as needed
¼ cup instant potato flakes
¼ cup dry milk powder
1 tablespoon white sugar
2 teaspoons instant yeast
1 teaspoon salt
½ teaspoon garlic powder
1 cup warm water, or as needed
2 tablespoons olive oil
4 tablespoons butter, melted
4 cloves garlic, minced, or more to taste
¼ teaspoon dried parsley
¼ teaspoon Italian seasoning

Directions:
Mix flour, potato flakes, milk powder, sugar, yeast, salt, and garlic powder in a large bowl. Stir in water and olive oil until dough comes together. Knead until dough is smooth and elastic, about 10 minutes. Add additional water or flour as needed. Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour. Punch down dough and divide into 16 equal pieces. Roll each piece of dough into an 8- to 10-inch rope. Tie each rope into a knot, tucking ends underneath. Arrange knots on greased baking sheets. Cover and let rise until puffy, 30 to 45 minutes. Mix melted butter, garlic, parsley, and Italian seasoning together and set aside. Preheat the oven to 350 degrees F (175 degrees C). Brush knots with garlic butter mixture. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven and brush with remaining garlic butter mixture if desired.

Prep time: 25 mins
Cook time: 15 mins
Total time: 2 hrs 10 mins
Yields: 16 garlic knots

Calories: 141.1
Fat: 4.8 g
Saturated fat: 2.1 g
Carbohydrates: 20.8 g
Sugars: 1.9 g
Dietary fiber: 0.8 g
Protein: 3.4 g
Cholesterol: 8 mg
Sodium: 178 mg
Mum's Monday Macaroni


Ingredients:
butter, onion, elbow macaroni, tomatoes, water, salt, pepper

Directions:
Heat butter, saute onions until transparent., Place in 2 quart casserole., Add remaining ingredients., Stir well, breaking the tomatoes into small pieces., Bake at 350F for 65 mins or til macaroni is tender., Top with buttered crumbs during last 10 mins of baking if desired., Excellent meal with sausages and a salad.
Sweet Onion Bake


Ingredients:
butter, sweet onions, swiss cheese, eggs, half-and-half, salt, fresh ground pepper

Directions:
Melt 4 T. butter in a skillet.
Add the onions and saute' for about 20 minutes, or until golden brown.
Place half of the onions in a 8X8 Baking dish that has been sprayed with cooking spray.
Sprinkle with half of the cheese and 1/4 cup cracker crumbs.
Top with remaining onions and cheese.
Whisk eggs and next three ingredients and pour over onion mixture.
Melt remaining 2 T. butter and add the remaining 1/2 cup cracker crumbs.
Cook over medium heat, stirring often, until crumbs are lightly browned.
Sprinkle crumbs evenly over the onion mixture and bake in a preheated 350 degree oven for about 20 minutes, or until lightly browned and set.
Slow Smokey Pineapple Turkey


Ingredients:
barbecue sauce, salsa, onion, onion powder, garlic cloves, garlic powder, cumin, black pepper, crushed pineapple, couscous

Directions:
Spray the slow cooker, at least 4 quarts in size, with non-stick spray.
Place half of the onions at the bottom of the slow cooker.
Place the turkey onto the onion base.
Place the rest of the ingredients, except the couscous, into the slow cooker.
Cook on low for 7 - 8 hours, or high for 4 - 4.5 hours.
Optionally, add the couscous approximately 10 - 12 minutes prior to serving.
Mix well and enjoy.
Note: I remove the turkey skin, then ball it up, putting it off to the side in the slow cooker. Doing so improves the overall depth of flavor for both the turkey and the sauce, but it still allows us to throw out the extra fat post-cooking, a fair compromise between flavor and fat.
Note: I do not add salt as there seems to be enough sodium in the BBQ sauce and salsa.
French Vanilla Cheesecake


Ingredients:
graham cracker crumbs, unsweetened applesauce, fat-free cottage cheese, light cream cheese, eggs, all-purpose flour, sugar, vanilla bean, vanilla extract, sugar

Directions:
Yogurt Cheese.
Wrap Yogurt in cheesecloth and inverting over an open container.  Place in refrigerator overnight and excess water in the yogurt will drip to the bottom of the container.  The remaining yogurt cheese will be richer and creamier.  (You could probably just use yogurt as well].
Cheesecake.
Preheat Oven to 325 degrees.  Lightly coat a 10in. spring form pan with canola oil.
In a medium bowl, combine graham cracker crumbs and applesauce.  Mix well.
Press into the bottom of spring form pan and set aside.
Bring 1 cup water to a boil in a small saucpan.  Add vanilla bean and simmer until softened, about 1 minute.
Remove from water and when cool enough to handle, slit bean lengthwise.  Scrape out vanilla bean paste with a knife and reserve.
In a blender container, puree cottage cheese until smooth.
In a mixing bowl, combine pureed cottage cheese, cream cheese, and yogurt cheese and blend with electric mixer on high until smooth, about 2 minute.
Add eggs, one at a time and blend well.
Add flour, sugar, vanilla bean paste and vanilla extract.
Blend well and pour into crust.
Bake for 40 minute
Turn off oven and allow cheesecake to cool in oven an additional 30 minute.
Remove from oven and let rest for 20 minute before refrigerating.
In a medium saucepan, combine cherries and sugar and bring to a boil.  Reduce heat and simmer until sugar is dissolved and cherries begin to break down, about 10 minute  You may need to add a little water to keep from scorching.
When cheesecake is cold, remove spring form sides and slice into 16 portions.  Serve 1 tablespoons of cherries over cheesecake.
Jalapeno-lime Aioli


Ingredients:
garlic, kosher salt, egg, canola oil, lime, zest of, fresh lime juice, habanero peppers, chili peppers

Directions:
Place the garlic and salt in the bowl of a food processor.
Process until pureed.
Add the egg and egg yolk and process, scraping down the sides of the bowl to combine the ingredients thoroughly.
With the machine running, very slowly add the canola oil,.
a few drops at a time at first; and then in a thin steady stream; it will emulsify and thicken.
Once the oil is added and the aioli has formed,.
quickly pulse in the lime zest and the lime juice.
Transfer to a bowl and stir in the peppers.
The aioli may be refrigerated in an airtight container for up to 1 day.
Spicy Tamil Chicken


Ingredients:
crushed red pepper flakes, ground coriander, fresh ground black pepper, cumin, turmeric, onions, garlic, boneless skinless chicken thighs, chicken bouillon, green chilies, coconut milk, lime juice, salt, cornstarch, cilantro

Directions:
Ina a dry skillet, cook red pepper flakes through turmeric, stirring, approximately 1 minute until aromatic.
Add 2 Tbs oil to skillet, add onions and stir-fry about 4 minutes.
Add 2 Tbs more oil, then add garlic through chicken plus half of chopped chilies.
Stir-fry 8-10 minutes until chicken is golden.
Add stock and 1½ c coconut milk.
Bring to a boil, reduce heat& simmer 30-40 min until chicken is tender.
Stir in lime juice.
Add salt and rest of chopped green chili.
Combine cornstarch with remaining coconut milk; stir into sauce.
Increase heat and cook, stirring, until sauce thickens.
Top with cilantro.
Serve with rice.
Grilled Pizza Sandwich


Ingredients:
mozzarella cheese, butter

Directions:
For each sandwich butter outside of bread.
Lay in pan, butter side down.
On top of bread, spread pizza sauce, 1 ounce of mozzarella cheese, thin pepperoni slices and more pizza sauce.
Add another slice of bread, buttered side up.
Cook until brown on both sides and cheese melts.
Healthy Gumbo (Dont know why its called gumbo)


Ingredients:
sausage, corn, stewed tomatoes, Minute Rice, chicken broth, water, chicken bouillon

Directions:
Fry the sausage in its own juices with 1/2 cup water until water is evaporated., Add all the ingredients to the sausage EXCEPT rice., Let boil and reduce heat to medium for about 10 min., Turn off and add rice., Cover and let sit for 10 more minutes., VOILA., It's healthy and soooo good.