xiaoxl/recipe_data huggingface dataset:
Buffalo Chicken Twice-Baked Potatoes
Category: side-dish
By Karencuts

This is a recipe I thought of on a cold Saturday night! I wanted baked potatoes and had a craving for Buffalo chicken too. I just combined the two. These are great! My whole family loves them! We really enjoy these reheated the next day too! Great for a game day party or any cold day! Serve topped with sour cream and extra Buffalo sauce.

Ingredients:
4 large baking potatoes
1 tablespoon vegetable oil
4  boneless, skinless chicken breasts, cut in bite-sized pieces
½ cup butter
salt and ground black pepper to taste
3 cups shredded Cheddar cheese, divided
1 ½ cups Buffalo hot sauce (such as Texas Pete®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet. Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total. Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes. Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top. Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.

Prep time: 15 mins
Cook time: 1 hr 55 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 575
Fat: 33.4 g
Saturated fat: 18.9 g
Carbohydrates: 40.4 g
Sugars: 1.7 g
Dietary fiber: 4.1 g
Protein: 30 g
Cholesterol: 117.1 mg
Sodium: 1706.5 mg
Veal Chops With Whole-Grain Mustard and Honey


Ingredients:
mustard, honey, black pepper

Directions:
Combine the teriyaki sauce, mustard, honey and black pepper in a small bowl; stirring well.
Place the veal chops in a large shallow dish. Pour the marinade over the veal chops; cover and marinate in the refrigerator for 1 hour.
Remove the veal chops from the marinade, reserving marinade.
Lightly brush the veal chops with oil.  Grill, covered, over medium-hot coals (350 to 400 degrees] 3 to 4 minutes on each side or to desired degree of doneness, basting occasionally with the reserved marinade.
Recipes by Soma Sengupta- Creamy Turkey Wild Rice Soup!


Ingredients:
butter, onion, white mushrooms, garlic clove, carrots, celery, turkey broth, turkey broth, wild rice, heavy cream, green onion

Directions:
Melt the butter in a large soup pot or Dutch oven over medium-high heat. Add the onion and sauté until fragrant and translucent, about 5 minutes. Add  the optional mushrooms and sauté until most of the liquid is released and evaporated. Add the garlic & stir to warm, for about a minute. Add in the carrots and celery and sauté until the celery is softened, about 5 minutes.
Add in the turkey and turkey broth. Bring to a boil, add in the rice, bring back to a boil, reduce heat and simmer, stirring occasionally, until the rice is soft, at least 30 minutes. Add the cream and simmer until the soup is slightly thickened, about 20 minutes. Season to taste with salt and freshly ground pepper and garnish with the optional green onions.
Rich White Bread for the Food Processor - W/ Rapid Rise Yeast


Ingredients:
bread flour, sugar, fast rising yeast, salt, unsalted butter, egg, warm water

Directions:
1. With dough blade inserted, place flour, sugar, yeast and salt -- then process fro 5-10 seconds to combine.
2. Add butter and egg to mix and pulse.
3. Start the processor and slowly pour the warm water through the chute intil the dough forms a ball. All the water may not be needed. If the mix looks crumbly, then add bits of water. If the mix looks watery, then add some flour.
4. Once the ball is formed, process for another 1-2 minutes. The dough should be smooth and elastic.
5. Remove the dough from the processor bowl and form the dough into a ball. Let the dough ball sit for 10 minutes to rest.
5. Shape the dough as desired ( it can be shaped anyway but it must fit into a loaf pan].
6. Place into loaf pan ( spray with Baker's Joy first]. Cover dough with a moist, warm, wrung out, cloth.  Let dough rise, in pan,.
until doubled . This will take anywhere from 30 - 60 minutes. Dough should be "proofed" before placing into preheated oven. The dough should , when pressed lightly, bounce back slowly ( a small indent may be left.].
7. Bake for 25-30 minutes , at 350 F or until a thermometer reads, when inserted deep into the dough, 195°F.
8. Let loaf cool in pan fro the first 10 minutes, then cool loaf on rack.
Crunchy Oven Fried Tilapia


Ingredients:
all-purpose flour, table salt, black pepper, cornmeal, dried basil

Directions:
Preheat oven to 450 degrees.
Sift or stir flour, salt and pepper together in a shallow dish, and set aside.  In a bowl, beat egg whites until white and frothy.  In another bowl, combine bread crumbs with cornmeal and basil.
To bread fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.
Spray a shallow baking dish with non-stick cooking spray.  Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking.
Bake for 10-15 minutes, or until fish flakes easily with fork.
Orange Banana Bundt Cake


Ingredients:
flour, white sugar, vanilla extract, baking powder, baking soda, orange, eggs, boiling water, shortening, applesauce, banana, nutmeg

Directions:
Preheat oven to 350°F.
Spray bundt pan with pam.
In mixing bowl, add flour, sugar, baking powder, baking soda, and nutmeg.
Add shortening, cut until mix is full of crumbs. Add orange zest.
Add orange juice to a 1-cup measuring cup and fill it with the rice milk, to make 1 cup.
Add juice/milk mix to the flour mix and applesauce. Mix it well.
Add egg replacer and vanilla and mix.
Add banana slices and stir gently.
Pout into pan.
Bake for 40 to 50 minutes. Let it cool for 15 minutes before inverting.
Instant Pot® Chicken Paprikash with Egg Noodles
Category: meat-and-poultry
By Tom G.

Instant Pot® chicken paprikash. Tender shredded chicken with egg noodles.

Ingredients:
2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste
3 tablespoons olive oil
1 large onion, diced
2 large garlic cloves, minced
2 cups chicken stock
2 tablespoons paprika
1 teaspoon salt
¼ teaspoon ground black pepper
1  bay leaf
1 (12 ounce) package wide egg noodles
2 tablespoons cornstarch
1 ½ tablespoons water, or as needed
1 cup heavy whipping cream
2 tablespoons sour cream

Directions:
Pat chicken dry; season with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside. Add onion and garlic to the pot. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf and mix with a wooden spoon. Return chicken to the pot. Close and lock the lid. Set steam release valve to Sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Immediately release the pressure manually, about 5 minutes. Select Saute function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off heat.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 517.5
Fat: 30.3 g
Saturated fat: 11.7 g
Carbohydrates: 36.2 g
Sugars: 1.9 g
Dietary fiber: 2.4 g
Protein: 25.1 g
Cholesterol: 141.6 mg
Sodium: 559.4 mg
Seafood Stuffed Portabella Mushrooms


Ingredients:
portabella mushrooms, butter, lump crabmeat, shrimp, garlic cloves, onion, celery, fresh parsley, cheddar cheese, scallops

Directions:
In a Large Skillet place the Butter, Scallops, Shrimp, Onions, Garlic and Celery over a medium heat for 10 minutes.
Prep the Mushrooms by taking out the Stems and scraping out the gills (this makes more room for the stuffing].  Optionally you can cut up the stems and add them to the stuffing mix.
Add in the Crab meat and Cajun seasoning cook for 5 more minutes.
Remove from Heat and add bread crumbs and 1/2 cup of Cheddar Cheese, If the mixture is too dry add a little bit of water to the mix.
Stuff the Portabella Mushrooms with this mixture and top off with the rest of the Cheddar Cheese.
Place the Stuffed Mushrooms in a shallow baking dish and add about a cup of water or enough to cover the bottom of the dish and bake for 30 minutes at 350 degrees.
The Black- Eyed Peas Baked Squash


Ingredients:
eggs, butter, sugar, salt, pepper, onion

Directions:
Cut squash and onion in pieces, boil together, then reduce heat until tender.
Drain & mash squash some.
Combine squash,onion, eggs, bread bits, butter,sugar, salt .
Put into a 3 quart dish that has been oiled.
Bake at 350 until lightly browned.
Sometimes I toss in some velveeta - when the kids were small they liked it with the cheese.
Fudgy Deluxe Chocolate Cake


Ingredients:
flour, baking soda, salt, margarine, brown sugar, eggs, vanilla, sour cream, boiling water, butter, confectioners' sugar, milk, vanilla

Directions:
THE CAKE:
Preheat the oven to 350.
Grease and flour two 9" round pans. (I line the bottoms with parchment or wax paper because I'm paranoid, but not necessary].
Melt chocolate in microwave and set aside to cool.
Mix flour, soda, and salt and set aside.
Beat the margarine in a mixer until it's soft
Add brown sugar and eggs and beat until light and fluffy (about 5 min.].
Beat in vanilla and cooled melted chocolate.
Mix in sour cream and dry ingredients alternately, and then beat well.
Stir in boiling water (batter will be thin and runny].
Pour batter into pans evenly, and bake at 350 degrees for 25-35 minutes, or until toothpick comes out cleanly.
Allow to cool on a rack for 10 minutes, and then remove from pans.
Allow cakes to cool completely, and then frost.
SUPER FUDGEY FROSTING:
Melt chocolate and butter together ( I microwave it] and allow to cool
Combine milk, vanilla, and confectioner's sugar in a mixer and mix on low.
Add melted butter and chocolate.
Whip until frosting is of spreading consistency.(If butter/chocolate mixture is still warm, it takes a bit of time to set up].
1 Pot, 4 Item - Sausage Suprise


Ingredients:
kielbasa, onions, potatoes

Directions:
Cut all ingredients into quarter sized chunks (except carrots].
Place all in 8 quart pot of boiling water.
Add salt and pepper to taste.
Boil until carrots and potatoes are tender but firm (approx. 40 minutes].
Drain liquid.
I like to serve with a little mustard or horseradish on the side.
Berbere


Ingredients:
cumin seeds, cloves, cardamom seed, whole black peppercorn, whole allspice, fenugreek seeds, gingerroot, turmeric, salt, sweet Hungarian paprika, cinnamon, ground cloves

Directions:
In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
Remove the pan from the heat and cool for 5 minutes.
Discard the stems from the chiles.
In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
Mix in the remaining ingredients.
Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.
Homemade Horseradish Sauce
Category: side-dish
By Chef John

A sauce like this only takes minutes, and the results are noticeably superior to their store-bought counterparts. If you are doing a prime rib, or other roast beef, you may want to seriously consider whipping up a batch of this classic horseradish sauce.

Ingredients:
½ cup sour cream
2 tablespoons extra-hot prepared horseradish
2 teaspoons thinly sliced chives
¼ teaspoon lemon juice
1 pinch cayenne pepper

Directions:
Stir sour cream, horseradish, chives, lemon juice, and cayenne pepper in a bowl. Cover and let sit for at least 2 hours.

Prep time: 5 mins
Cook time: 5 mins
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 65.5
Fat: 6.1 g
Saturated fat: 3.8 g
Carbohydrates: 2.2 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 1 g
Cholesterol: 12.6 mg
Sodium: 38.8 mg
Goat Cheese Log With Mango Chutney and Cilantro


Ingredients:
mango chutney, fresh parsley, fresh cilantro, peanuts

Directions:
Place 1 (4-ounce] log of goat cheese on a serving plate.
pour 1/2 cup jarred mango chutney over the top and garnish with 2 tablespoons chopped fresh cilantro and 1 tablespoon chopped peanuts (optional].
Monte Cristo Folds


Ingredients:
cooked ham, swiss cheese, egg, milk, cinnamon, nutmeg, powdered sugar

Directions:
Heat oven to 375°F In medium bowl, mix ham, turkey and cheese.
Separate dough into 8 biscuits. Press or roll each to form 6 to 7-inch round. Place slightly less than 1/3 cup ham mixture on one side of each biscuit round. Fold dough over filling; press edges to seal. Place on ungreased cookie sheet.
In small bowl, beat egg, milk, cinnamon and nutmeg. Brush over tops of filled biscuits.
Bake 12 to 19 minutes or until golden brown. Sprinkle with powdered sugar. Serve with jam.
Pomegranate and Blueberry Oatmeal


Ingredients:
quick oats, skim milk, pomegranate seeds, blueberries, sugar, sugar substitute

Directions:
Prepare quick oats using package directions in microwave, using skim milk in place of water.
Stir in pomegranate seeds and blueberries.  If desired, crush a few of the pomegranate seeds with back of spoon to release some of juices into the oatmeal.  Stir in sugar or sugar substitute, if desired.
Top with sliced almonds, if desired.
Chicken and Kale Saute With Pasta


Ingredients:
boneless chicken breasts, mixed spice, red wine, kale leaves, garlic cloves, carrots, celery, green onion, diced tomatoes, red wine, whole wheat pasta shells, rotini pasta, parmesan cheese

Directions:
Place chicken cubes in a bowl or a plastic bag.  Add chicken rub seasoning mix and shake or stir so that seasoning lightly coats pieces of chicken. (I cut the chicken while still pretty frozen, and the large cubes stayed nice and square for this step.]
Heat oil in large skillet, then brown ckicken cubes, turning occasionally until lightly browned on the outside and the pink is gone on the inside.  Splash cubes with a bit of wine.
Remove chicken pieces to a plate or serving dish.
Boil water in large saucepan and cook pasta according to directions, Whole wheat pasta usually take 14-20 mins, so start this before you cook the vegetables.
Heat next 2 Tbsp of oil in skillet at medium-high setting.
Add garlic, kale, carrots and celery. Stir often, cooking for about 5-6  minutes.  Check the carrots and the kale to make sure they are tender.
Add whatever peppers and onions you desire.
Add entire can of tomatoes and juice from the can, and another splash of red wine to the vegetables.  Season to taste.
Add cooked chicken to the skillet.
Turn down heat to low, and put on the skillet lid and let vegetables continue to cook and flavors blend while pasta is finishing .
After 10 minutes, all the vegetables should be tender. Check seasoning. If the mixture is too "wet", take the lid off and heat on medium for a minute or two to reduce the liquid.
You can serve the chicken mixture on top of the pasta with the parmesan cheese, or you can drain the pasta, stir it into the chicken mixture, add the parmesan cheese and serve it in one platter.
Add a warm loaf of crusty bread, and the rest of the red wine, and you have yourself a real heart-healthy supper!  Mangi bene!
Tasty Frozen Collard Greens


Ingredients:
olive oil, butter, sweet onion, garlic clove, water, chicken, chili sauce

Directions:
In a large pot over medium heat oil and butter, sauté the onions and garlic until softened, but not browned just about 2 minutes.
Add frozen chopped collard greens, water, flavor boost and Sriracha chili sauce. Cover and simmer 6-8 minutes until greens are tender.
Serve piping hot with addtional Sriracha chili sauce on the side.
Fruit Pizza II
Category: desserts
By Kay Craft

A fruit covered cookie crust that is shaped like a pizza. Try using star fruit, peaches, bananas, kiwi, orange slices, blueberries, and pineapples.

Ingredients:
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
2 cups sliced fresh strawberries
½ cup white sugar
1 pinch salt
1 tablespoon cornstarch
½ cup orange juice
2 tablespoons lemon juice
¼ cup water
½ teaspoon orange zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool. In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit. Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened.  Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Prep time: 30 mins
Total time: 30 mins
Yields: 1 pizza pie

Calories: 534.9
Fat: 30 g
Saturated fat: 15.6 g
Carbohydrates: 62.9 g
Sugars: 36 g
Dietary fiber: 1.3 g
Protein: 5.5 g
Cholesterol: 49.1 mg
Sodium: 356.7 mg
Spanish Chicken Salad


Ingredients:
potatoes, red bell pepper, baby green pea, radishes, pimentos, sherry wine, olive oil, red wine vinegar, ground pepper, boston lettuce, hard-boiled eggs, asparagus spears, parsley, red onion

Directions:
Dice the potatoes; boil until just tender, then rinse in cold water.
Blanch the asparagus spears in boiling water for 2 minutes; drain and rinse with cold water.  Cut into 2-inch pieces.
Chop the red pepper.  Slice the radishes and olives.
In a large bowl, toss together the chicken, salami, potatoes, pepper, peas, radishes and olives.
In a smaller bowl, whisk together the sherry, olive oil, vinegar and pepper. Pour over salad and chill.
To serve:  Slice the red onion.  Chop the hard boiled eggs and fold into the chicken mixture.  Line salad bowls with Boston lettuce leaves and fill with the chicken salad. Garnish with asparagus spears, chopped parsley and red onion rings.
North Carolina Style Pulled Pork


Ingredients:
boneless pork shoulder, olive oil, barbecue sauce

Directions:
Grilling Method: Indirect/Medium Heat.
Soak hickory or other flavor wood chips in water for 30 minutes. Place chips directly on gray-ashed charcoal if using a charcoal grill or in the smoker box if using a gas grill.
Lightly oil the pork and season with salt and pepper. Place meat in the center of the cooking grate and cook slowly over low heat for 4 to 5 hours or until an instant-read meat thermometer registers 180°F-190°F The meat should be very tender and falling apart. You'll know it's done when the bone pulls out clean as a whistle and the meat has shrunk in size.
Let the meat rest for about 15 minutes. While it is still hot, pull meat from skin and fat. Discard all but the best meat. Shred or pull the meat apart with two forks. As you work, mix pork with enough sauce to moisten.
Serve on white hamburger buns and top with North Carolina Coleslaw that has been dressed with the same sauce. Serve additional sauce on the side, if desired.
Rhubarb Cheesecake Dream Bars
Category: desserts
By liztherunner

A very easy, rich, rhubarb cheesecake bar. This recipe uses only one bowl and 7 different ingredients (most of which are regulars in any kitchen).

Ingredients:
1 cup all-purpose flour
½ cup butter, softened
1 tablespoon white sugar
1 cup white sugar
¼ cup all-purpose flour
4 cups finely chopped rhubarb
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1  egg
½ cup sour cream
1 tablespoon white sugar

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-inch baking dish. In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish. Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F (175 degrees C). Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb. Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes. In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 1 11x7-inch pan

Calories: 256.1
Fat: 13.4 g
Saturated fat: 8.3 g
Carbohydrates: 31.8 g
Sugars: 22.1 g
Dietary fiber: 0.9 g
Protein: 3.2 g
Cholesterol: 48.5 mg
Sodium: 98 mg
Mexican Bolo  Chicken Bake


Ingredients:
boneless chicken breasts, onion, chunky salsa, diced tomatoes with mild green chilies, whole kernel corn, tomato sauce, long grain rice

Directions:
Preheat oven to 375°.
Place chicken breasts in a 9x13 glass baking dish that has been spray with a nonstick spray.
If using large chicken breasts I Bake the Chicken for 15 to 20 minutes turning once, before adding the other ingredients, or you can slice the Chicken breasts in half diagonally and not need to pre-cook them.
Cover Chicken breast with the diced onions.
Next mix Soup, Salsa, tomato sauce, Ro-Tel tomatoes, corn, & Rice and pour over the Onions.
Next sprinkle with the Cheese and then the Bread crumbs & bake for 1 hour or until hot and bubbly.
Serve with Sour Cream, Nacho Chips, Jalepeno slices or Guacamole (on the side], or your favorite Bread.
Enjoy!
Chops Till You Drop


Ingredients:
boneless center cut pork chops, red wine vinegar, fresh sage, dried sage, salt, fresh ground pepper, garlic cloves

Directions:
Combine oil, red wine vinegar, sage, salt, pepper, and garlic. Place pork chops in a plastic bag set into a shallow dish. Pour marinade over meat. Close bag. Marinate in the refrigerator 4 to 24 hours, turning bag several times to distribute marinade.
Drain chops.
Place chops on cooking grid. Grill, covered, directly over medium coals for 8 to 10 minutes per side or until no longer pink.
Reindeer Dunk


Ingredients:
"cinnamon stick"

Directions:
Combine cocoa and coffee in festive mugs and mix well., Garnish with whipped topping and cinnamon stick.
Whipped Carrots & Snips


Ingredients:
carrots, parsnips, sweet unsalted butter, nutmeg

Directions:
Bring a large pot of lightly salted water to a boil.
Add carrots to the water, and let simmer about 5 minutees, with the lid on, but slightly ajar.
Add parsnips, and simmer until carrots and snips are very tender, approximately 15 minutes, still with the lid on, slightly ajar.
Drain and return to same pot.
Stir over medium heat- this is to remove any additional moisture and should only take a minute or two.
Place cooked veggies into a food processor and add butter.
Process until mixture is smooth like mashed potatoes.
Season with nutmeg to taste, as well and salt and pepper.
Can be made 4 hours ahead and reheated.
Tip: Parnsips look like white carrots and should be peeled just like you would a regular carrot.
Lemon Cilantro Quinoa


Ingredients:
quinoa, fresh lemon juice, fresh cilantro

Directions:
Prepare quinoa according to package instructions., When cooked, stir in lemon juice and fresh cilantro.