xiaoxl/recipe_data huggingface dataset:
Glady's Famous Cornbread


Ingredients:
sour cream, egg, flour, sugar, salt, baking soda, baking powder, yellow cornmeal

Directions:
Mix together thoroughly.
Pour into either an 8x8-inch pan, or you can use a greased 10-inch cast iron skillet like I do. This works really great.
Bake at 400°F for 20 to 25 minutes or until corn bread is done.
Serve hot and enjoy.
Beef and Spinach Fritters


Ingredients:
spinach, ground beef, onion, eggs, salt, fresh ground pepper, garlic clove, all-purpose flour, olive oil

Directions:
Moisten bread with water; squeeze dry. Chop finely and set aside.
Cook spinach in heavy large skillet over high heat and stir until wilted. Cool slightly; squeeze dry. Finely chop.
In medium bowl, mix spinach, beef, bread, onion, eggs, salt, pepper and garlic.
Shape into 14 patties (about 1/2 cup each].
Dredge in flour, shaking off excess.
Heat oil in heavy large skillet over medium-high heat.
Add patties and fry until crisp on outside and cooked through.
Serve immediately.
HONEY AND WALNUT SWEET BREAD


Ingredients:
plain flour, butter, brown sugar, salt, dried yeast, honey, walnuts

Directions:
place all the ingredients except for the topping, into a bowl and mix until combined.
on a lightly floured board, knead until smooth, about 10 minutes.
place dough into a greased bowl. cover and place into a warm position to rise for 1 hour, or until doubled in size.
tip dough onto a floured board, punch down and knead again for a couple of minutes.  divide dough into 3 equal parts.
roll each piece into a sausage shape 14 inches long.
place each sausage onto a baking tray covered with baking paper. pinch one end of the 3 sausages together then plait into a braid. pinch the ends together. cover braid with a teatowel and rise again for 1 hour.
heat oven to 180 Celsius.
drizzle the braid with honey and sprinkle with the walnuts.
cook for approximately 45 minutes till nicely browned and when it sounds hollow when tapped.
ALTERNATIVELY. use a bread machine on a dough+rise setting or an electric mixer with a dough hook. I used the bread machine.
Oreo Chocolate Cheesecake


Ingredients:
butter, heavy whipping cream, cream cheese, sugar, eggs, vanilla extract, heavy whipping cream, Kahlua, irish cream, vanilla extract

Directions:
In a small bowl, combine Oreo crumbs and   butter. Press onto the bottom  of a greased (only bottom] 9-inch springform pan. Take your 16 cookies and line the sides (cookies should be standing up; you may need to trim the 16th cookie](also may need more or less if have bigger or smaller pan].
Heat oven to 325°F.
For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Breakup the remaining cookies from the package, should be larger pieces (I break the cookie twice]. Pour over crust.
Bake for 45-50 minutes or until center is almost set (mine is done at 35 min, just make sure to keep an eye on it].
For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla, Kahlua and Irish cream; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes.  cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Just before serving, garnish with whipped creme, optional. Refrigerate leftovers. Yield: 12 servings.
Pear and Pomegranate Salad
Category: salad
By JPMJ

A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.

Ingredients:
3 cups green leaf lettuce, rinsed and torn
1  Bartlett or Anjou pear
⅓ cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
½ tablespoon honey
ground black pepper to taste

Directions:
Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently. Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Yields: 2 salads

Calories: 152.6
Fat: 7.1 g
Saturated fat: 1.1 g
Carbohydrates: 23.5 g
Sugars: 15.4 g
Dietary fiber: 3.8 g
Protein: 1.6 g
Sodium: 88 mg
Wine-Marinated Country-Style Ribs


Ingredients:
dried oregano leaves, garlic, dry red wine, sugar, salt, pepper, country-style pork ribs

Directions:
Heat oil over medium heat.
Cook oregano and garlic 30 seconds.
Remove from heat and stir in wine, sugar, salt, and pepper.
Place ribs in a glass dish.
Pour wine mixture over top; turn to coat.
Cover and refrigerate at least 4 hours.
Turn ribs occasionally to coat with marinade.
Prepare grill.
May want to place a drip pan underneath.
Remove ribs from marinade reserving marinade.
Grill ribs on grill over medium heat for approximately 1 hour, turning occasionally and brushing with marinade, until ribs are cooked.
Discard remaining marinade.
Ginger Marmalade Jelly Roll


Ingredients:
eggs, granulated sugar, all-purpose flour, baking powder, baking soda, ginger marmalade

Directions:
Preheat oven to 350 degrees fahrenheit.
Break eggs into a large mixing bowl and beat with a hand mixer until fluffy and light.
Add sugar gradually to mixture and beat until well combined.
Slowly add dry ingredients to egg mixture continuing until batter is nice and smooth.
Pour batter onto a jelly roll pan lined with parchment paper spreading batter out evenly to cover all the corners.
Put into preheated oven for 10 minutes or until lightly done on top.
Lay out a dry dish towel and coat lightly with icing sugar.
Invert cake roll onto towel and roll up slowly into the towel.
When cooled unwrap cake roll and coat with ginger marmalade.
Roll up carefully and store in refrigerator to keep for longer storage time.
Homemade HoHo Sheet Cake


Ingredients:
flour, sugar, baking soda, salt, margarine, eggs, buttermilk, powdered sugar, salt, vanilla, milk, water, sugar, margarine, milk, vanilla

Directions:
Cake:
Mix first 5 ingrediants, add remaining ingredients and beat well.  Pour into greased Jelly Roll Pan (I usually just use a 9/13 glass cake pan].  Bake at 350 deg for 15-20 minutes.
Filling:
Beat together 1 cup powdered sugar and all remaining ingredients for 5min.  Add 1-3 cups more powdered sugar (a little at a time until you get the consistency you want] and beat well.  Spread onto cooled cake layer.  Put in freezer while you make the frosting.
Frosting:
Boil together  sugar, margarine, and milk for 1 1/2 minutes.  Remove from heat and add chocolate chips and vanilla.  Beat until cooled and slightly thickened.  Spread over filling layer and let stand until frosting cools and sets.
Best if kept chilled.
Strawberry Breakfast Crepes - Mexico


Ingredients:
tortillas, frozen sliced strawberries in syrup, cottage cheese, strawberry, kiwi, strawberries

Directions:
Thaw the frozen strawberries and puree in a blender until smooth. Cover and store in the refrigerator.
Spread each tortilla with 1/4 cup cottage cheese.
Place 2 tablespoons each of sliced strawberries and chopped peaches over the cottage cheese.
Spoon 1 tablespoon of strawberry sauce over each tortilla.
Spoon an additional tablespoon of sauce onto each serving plate, roll up the tortilla and place seam side down on serving plate.
Top each tortilla with remaining strawberry sauce and garnish with sliced kiwi and strawberries.
Mexican Pastelitos


Ingredients:
unsalted butter, all-purpose flour, cornstarch, cinnamon, confectioners' sugar

Directions:
Preheat oven to 325 degrees.  Grease 2 cookie sheets.  Place the butter and superfine sugar in a bowl and beat until light and fluffy.  Sift the flour, cornstarch, and cinnamon into a separate bowl, then gradually work dry ingredients into creamed mixture with a wooden spoon.  When well mixed, knead until smooth.
Take 1 teaspoons at a time of the mixture and roll into a ball.  place the  balls on the prepared cookie sheets.  Bake in a preheated oven for 30-40 minutes, or until pale golden.
Place the confectioners' sugar in a shallow dish and toss the pastelitos in it while they are still warm.  Let cool on cooling racks.
Raw Beet Salad
Category: salad
By cheesemaker

I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.

Ingredients:
1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Directions:
Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 89
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 13 g
Sugars: 8.8 g
Dietary fiber: 3.3 g
Protein: 2 g
Sodium: 263.7 mg
Brown Sugar Blondies
Category: desserts
By JCIPRIANO

A no-frills, basic brown sugar blondie. You can add various chips, but this recipe has a nice chewy caramel taste all on its own.

Ingredients:
2 cups packed light brown sugar
1 ½ cups all-purpose flour
1 cup chopped walnuts  (Optional)
½ cup melted butter
3  eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix brown sugar, flour, walnuts, butter, eggs, baking powder, vanilla extract, and salt together in a bowl by hand until smooth. Spread evenly into the prepared pan. Bake in the preheated oven until the top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 1 9x13-inch pan

Calories: 260.3
Fat: 11.6 g
Saturated fat: 4.4 g
Carbohydrates: 37.3 g
Sugars: 27.1 g
Dietary fiber: 0.8 g
Protein: 3.5 g
Cholesterol: 45.9 mg
Sodium: 194.2 mg
Brandy Cream Chicken Livers


Ingredients:
chicken livers, mushrooms, wensleydale cheese, butter, heavy cream, brandy, plain flour, garlic cloves, cayenne pepper, mustard powder

Directions:
Wash and trim the chicken livers. Pat dry on paper towels.
In a baggie, combine the flour, Cayenne Pepper and Mustard Powder. Season with Sea Salt and Crushed Black Pepper. Add the chicken livers to the baggie and shake to coat.
Melt the butter in a frying pan and add the sliced mushrooms. Saute until golden.
Brush the Ciabatta with Olive Oil, season with a little pepper and pop under a grill to brown.
Add the finely chopped garlic and floured chicken livers to the pan and saute for a couple of minutes until the outside of the livers are very lightly browned.
Pour the Brandy into the pan and allow to heat up for a couple of seconds before setting alight. Toss the livers around in the pan until the flames die out and allow the Brandy to reduce a little.
Add the cream and stir until the livers are done to your taste. If you'd like the sauce thinner, simply add a little more cream.
Cut the browned Ciabatta in half and put on a heat-proof plate. Turn the chicken livers out on top of the Ciabatta.
Crumble the cheese on top of the livers and pop under a hot grill until the cheese melts.
Garnish with a little chopped flat-leaf parsley and serve.
Quick Beef Stroganoff


Ingredients:
onion, garlic cloves, ground beef, sour cream

Directions:
"Combine meat, onions, garlic, salt and pepper in skillet. Brown. Before meat is completely done, add 2 soups and cooked noodles. Cook on low 25 to 30 minutes covered. When ready to serve, stir in sour cream. Serve with salad, French or garlic bread for a quick meal. Meal mixture may be prepared ahead of time and cooled in refrigerator. When ready to serve, heat and add sour cream. Makes 6 servings."
Jamaican Jerk Pork


Ingredients:
ground allspice, salt, ground black pepper, ground cinnamon, ground nutmeg, ground cloves, green onions, garlic, scotch bonnet peppers, onion, soy sauce, malt vinegar, gingerroot

Directions:
In a large bowl combine the first 7 ingredients.
Mix thoroughly.
In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
Blend until very smooth.
Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
Cover and stir or flip often.
Marinate for at least 8 hours.
Take out of the fridge 1 hour before grilling.
Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.
Blue Crabs Steamed Maryland Style


Ingredients:
cider vinegar, morton's coarse kosher salt

Directions:
Also need 1 Large Pot with a raised rack at least 2-4 inches.
Over high heat in a large crab pot with a raised rack bring equal ammounts of Cider Vinegar and water or beer to a boil.
(The total ammount should be just below the raised rack about 2-3 cups of each Vinegar and water or Beer.] Mix equal ammounts of"Old Bay" seasoning and"Kosher" Salt (About 2 cups of each to start] Add 4-6 LIVE JUMBO male crabs for each layer and add the combined "seasoning" on top of the crabs.
Continue with Crabs and a layer of seasoning until at least 12- 14 crabs are in the pot, cover and steam 25- 30 minutes.
with the lid on!
(Chop off anyones hand that tries to lift the lid too soon!] When done use tongs to lift out steamed crabs to a table covered with newspapers or brown paper.
Repeat until all Crabs are Steamed, changing the vinegar and water and adding new "seasoning" to each new batch.
Serve at once with extra "seasoning" and "crab mallets" to break open claws.
Or store in brown paper bags in the fridge until needed 4-5 days (NO LONGER!!!].
Low Carb Pepperoni Pizza Frittata


Ingredients:
eggs, oregano, salt, pepper, roma tomato, mozzarella cheese, garlic

Directions:
In a medium bowl combine eggs, oregano, salt, and pepper: set aside. Lightly coat a large broiler proof skillet with cooking spray. heat skillet over medium heat.
Pour egg mixture into skillet. sprinkle with garlic. As it sets, run a spatula around edge of skillet, lifting mixture so uncooked portion flows underneath. Continue cooking and lifing edges until almost set.
Remove skillet from heat. Sprinkle mixture with chopped tomatoes. Place skillet under the broiler 4-5 inches from heat. Broil for 1-2 minutes or just until top is set. Remove from broiler.
Top with pepperoni, and 1/2 cup cheese, and return to broiler. Broil 1-2 minutes til cheese melts. Sprinkle with remaining cheese and cut into wedges.
Weight Watchers Rum-Marinated Pork Chops 5pts


Ingredients:
onion, garlic powder, crushed red pepper flakes, thyme, ground cinnamon, ground nutmeg, dark rum, lemon juice

Directions:
1. Mix first 6 ingredients in a large shallow dish. Stir in rum and lemon juice. Add pork, and turn to coat. Cover and marinate for 8 hours.
2. Remove pork chops from marinade. Discard marinade.
3. Bake at 350º till done.
Choco-Mint Crownies


Ingredients:
flour, baking soda, salt, butter, granulated sugar, brown sugar, egg

Directions:
Preheat oven to 350°F Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and 2 teaspoons of the vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips. Set aside.
Prepare brownie mix as directed on package, adding remaining 1 teaspoon vanilla and peppermint extract. Spread in greased 13x9-inch baking pan.
Bake 15 minutes. Drop cookie dough by tablespoonfuls on brownie, covering the top evenly. (Batter will spread during baking] .
Bake 20 to 25 minutes longer or until cookie top is golden brown. Cool in pan on wire rack. Cut into bars.
Dip for Apples


Ingredients:
cream cheese, sugar, brown sugar, vanilla extract, unsalted peanuts

Directions:
Blend first four ingredients well., Add peanuts., Chill for several hours & serve with apple slices.
Chicken, Apple, and Brussels Sprout Sheet Pan Dinner
Category: fruits-and-vegetables
By My Stir Crazy Kitchen

If you're looking for the easiest dinner imaginable (short of takeout), sheet pan recipes are the perfect thing for you. This one, with chicken, apple, and Brussels sprouts, is not only easy to cook, but even easier to clean! Serve it alone or with rice/salad.

Ingredients:
2 cups Brussels sprouts, halved
1  red apple, cut into 1-inch cubes
1 (4 ounce) package pancetta
2 tablespoons olive oil, divided
1 teaspoon minced fresh rosemary
6  skinless, boneless chicken thighs
salt and ground black pepper to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan. Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top. Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 chicken thighs

Calories: 265.2
Fat: 20.3 g
Saturated fat: 5.5 g
Carbohydrates: 5.9 g
Sugars: 3 g
Dietary fiber: 1.7 g
Protein: 14.8 g
Cholesterol: 55.8 mg
Sodium: 230 mg
Portuguese Cod Fish Casserole
Category: world-cuisine
By John J. Pacheco

An excellent cod fish dish. You must soak the salted cod over night and change the water at least twice. This is an easy fish meal with my mom's original ingredients.

Ingredients:
2 pounds salted cod fish
5 large potatoes, peeled and sliced
3 large onions, sliced
¾ cup olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 ½ teaspoons crushed red pepper flakes
1 teaspoon paprika
3 tablespoons tomato sauce

Directions:
Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside. Preheat oven to 375  degrees F (190 degrees C). In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole. Bake in preheated oven for 45 minutes, or until potatoes are tender.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 day
Yields: 6 servings

Calories: 952.5
Fat: 31.1 g
Saturated fat: 4.6 g
Carbohydrates: 63.8 g
Sugars: 6 g
Dietary fiber: 6.8 g
Protein: 101 g
Cholesterol: 230 mg
Sodium: 10692.9 mg
The Best Darn Way to Barbecue Chicken


Ingredients:
chicken, margarine, dried parsley flakes, garlic, rosemary, thyme, oregano, basil, Tabasco sauce, Worcestershire sauce, onion

Directions:
Prepare the chicken as indicated then wash in cold water and dry with paper towels.
In medium size saucepan, melt the margarine over a medium low heat, adding all of the other ingredients.
The reason for using margarine instead of butter is to reduce the burning while cooking.
When the mixture has heated through, let the mixture set awhile to let the flavors <U+0093>marry<U+0094>.
Make sure your charcoal is gray-white before starting to grill.
One other implement is needed-- a bottle of water to douse the flames (and there will be flames].
Dip each piece of chicken into the sauce until covered than place on the grill about 10 inches from the coal.
You will have flame-ups, but don<U+0092>t worry about it, that is normal-just keep dousing with water and you will have lots of smoke.
The smoke is the real secret to the great flavor.
Let the chicken cook for about 45 minutes, turning and dipping in the sauce about every 5 minutes or so.
This recipe requires constant attention- don<U+0092>t walk away.
Shredded Beef Enchiladas
Category: world-cuisine
By Christy Campbell

This is a great (time-consuming, but worth it) recipe.  I keep losing it so I thought I'd post it on the web.  Enjoy.

Ingredients:
3 pounds beef chuck roast
¼ cup water
1 ½ cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying
20 (6 inch) corn tortillas

Directions:
Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2  hours or until the beef falls apart when you try to pick it up.  Shred  the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels. Preheat oven to 375  degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef.  Roll up and place seam side down in one or two 8x11 inch baking dish.  Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

Prep time: 45 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 15 mins
Yields: 10 servings

Calories: 576.9
Fat: 38 g
Saturated fat: 18.6 g
Carbohydrates: 30.1 g
Sugars: 2.2 g
Dietary fiber: 4.4 g
Protein: 30 g
Cholesterol: 112.3 mg
Sodium: 666.8 mg
Slow Cooked Chicken Stew


Ingredients:
olive oil, onion, garlic cloves, chicken breasts, sweet potatoes, chopped tomatoes, bay leaf, oregano, curry powder, ground black pepper, quinoa, mushrooms, spring onions

Directions:
Peel and chop the onion and garlic cloves.
Heat the olive oil in a frying pan, then gently fry the onion and garlic until the onion has softened.
Chop the mushrooms, spring onions and sweet potatoes (We leave the skin on, but you can remove if you prefer].
Place the chicken in the bottom of the slow cooker, then add in all the other ingredients on top (including the fried onion and garlic]. Mix well, then leave on a low heat for 7-8 hours or a medium heat for 4-5 hours.
Remove the bay leaf from the slow cooker, then remove the chicken and shred it using 2 forks.
Place the chicken back into the stew and mix well before serving.
Zucchini Pancakes


Ingredients:
zucchini, onions, parmesan cheese, flour, eggs, mayonnaise, black pepper

Directions:
Mix all ingredients together well. (I usually use dried onion flakes for this dish].
Drop by tablespoon full in a little bit of hot oil, a couple of minutes per side, until lightly browned.