xiaoxl/recipe_data huggingface dataset:
Creamy Crab and Pasta Salad
Category: salad
By dakota kelly

Crabmeat and pasta are tossed with a creamy seasoned sauce in this great chilled salad.

Ingredients:
1 (12 ounce) package uncooked pasta shells
½ cup light sour cream
½ cup light mayonnaise
1 tablespoon lemon juice
1 tablespoon honey mustard
1 tablespoon chopped fresh dill
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound cooked crabmeat
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup chopped green onions

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12 minutes, until al dente, and drain. In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper. In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 8 servings

Calories: 295
Fat: 8.6 g
Saturated fat: 2.2 g
Carbohydrates: 35.6 g
Sugars: 3.5 g
Dietary fiber: 2 g
Protein: 19.2 g
Cholesterol: 54.3 mg
Sodium: 504.1 mg
Pasta with Lentils and Goat Cheese


Ingredients:
vegetable broth, lentils, thyme, medium pasta shells, white wine vinegar, parsley, olive oil, honey, garlic, feta cheese

Directions:
Bring broth to boil over high heat.
Add lentils and thyme, reduce heat, cover and simmer until lentils are tender (20-30 minutes] Cook pasta according to package directions Drain pasta and lentils, transfer to serving bowl, keep warm.
Combine vinegar, parsley, oil, honey and garlic in small bowl.
Beat until blended.
Add to pasta and mix gently.
Sprinkle with cheese.
Salt and Pepper to taste.
Fiesta Fudge Cookies (Cookie Mix)


Ingredients:
butter, margarine, sweetened condensed milk, ground cinnamon

Directions:
Heat oven to 350°F.
In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake].
Immediately press 1 kiss into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets.
To get kiss to spread slightly on top of cookie, tap edge of each cookie lightly.
Cool completely. Store covered at room temperature.
Baked Tilapia Sandwiches
Category: seafood
By csoltow

While in Maui for my honeymoon I had a wonderful mahi mahi sandwich. When I got home, I used the resources I had (good mahi mahi isn't available in Oklahoma) to create a similar dish. I created this wonderful fish sandwich using tilapia, enjoy!

Ingredients:
4 (4 ounce) tilapia fillets
2 tablespoons olive oil, divided, or as needed
½ teaspoon Cajun seasoning, or to taste
1 pinch salt and ground black pepper to taste
2 medium onions, thinly sliced
1 (14.5 ounce) can diced tomatoes, drained
2 tablespoons capers
4  submarine sandwich rolls, split

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Brush tilapia lightly with 1 tablespoon olive oil and then sprinkle with Cajun seasoning. Season both sides with salt and pepper and place on a baking sheet. Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. While fish is cooking, heat remaining olive oil in a pan over medium-high heat. Add onions and saute until tender, 5 to 7 minutes. Season with salt and pepper. Add tomatoes and capers; cook until heated through, 3 to 5 minutes. Place fish on rolls and top with onion, tomato, and caper mixture.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 sandwiches

Calories: 602.2
Fat: 15.2 g
Saturated fat: 2.9 g
Carbohydrates: 76.8 g
Sugars: 9.8 g
Dietary fiber: 5.6 g
Protein: 36 g
Cholesterol: 41 mg
Sodium: 1192.9 mg
Brie and Apple Sandwich


Ingredients:
apple, chutney, walnuts

Directions:
Sorry to be so non-specific.
I just had this sandwich in a restaurant and posted a thread talking about it- several people asked me to post it as a recipe, so I'm kind of guessing here.
Split the baguette for a sandwich.
Slice the brie into medium thick slices and place a layer on each side of the open baguette.
Place in a 350 oven for a few minutes to warm the brie.
Top with apple slices, a little chutney or preserves and sprinkle toasted walnuts over.
Beef and Rice Stuffed Bell Peppers
Category: main-dish
By Chef John

Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!

Ingredients:
6  bell peppers
2 ½ cups chunky tomato sauce
½  onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

Directions:
Preheat oven to 375 degrees F (190 degrees C). Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out. Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish. Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl. Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet. Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 6 stuffed peppers

Calories: 375.8
Fat: 16.9 g
Saturated fat: 7 g
Carbohydrates: 26.3 g
Sugars: 8.6 g
Dietary fiber: 4.4 g
Protein: 30.3 g
Cholesterol: 82.2 mg
Sodium: 1724 mg
Milnot Cheesecake


Ingredients:
vanilla, boiling water, graham cracker crumbs, milk, cream cheese, sugar, butter

Directions:
dissolve jello in water; cool.
cream sugar, vanilla, and cream cheese.
add jello; mix well.
whip milnot with cold beaters until fluffy.
fold milnot into jello mixture.
add butter to graham cracker crumbs and pack into a 9x13 pan.
add filling to crust.
sprinkle with more graham cracker crumbs.
keep refrigerated.
Garden Tomato Paste


Ingredients:
tomatoes, celery, carrot, onion, fresh basil, dried basil, fresh rosemary, dried rosemary, salt, cinnamon, whole cloves, peppercorns, garlic

Directions:
Wash tomatoes and remove cores; coarsely chop- no need to peel.
In a large heavy saucepan, combine tomatoes with remaining ingredients.
Bring to a boil, reduce heat and simmer, covered, stirring occasionally, about 25-30 minutes or until all ingredients are soft.
Press through a foodmill (preferable] or sieve.
Return to a clean heavy saucepan and cook over very low heat for about 3 hours, stirring occasionally, until very thick.
May take a bit longer.
Cool and pack into ice cube trays.
Freeze and transfer to freezer bags.
Pasta With 3 Soybean Kids


Ingredients:
edamame, soft tofu, miso, milk, pasta

Directions:
Start boiling water and cook pasta as instructed.
Put the ingredients, 2/3 tofu, edamame, miso, 1/2 cups milk, together into a blender and process until smooth. It is good if you set aside some beans for decoration.
Dice the rest of tofu.
Heat the sauce with 1/2 cups milk. You may add more milk to taste
Put diced tofu in the pasta pan 4 min before pasta is cooked, and boil the tofu for 3 minute.
Garnish the diced tofu and beans and pour the sauce on pasta.
Whole30® Coconut Chicken Curry
Category: meat-and-poultry
By SheLovesPaleo

This Whole30® meal is packed with flavor and nutrient-rich ingredients and will surely curb your hunger!

Ingredients:
3 tablespoons coconut oil
1 ½ pounds skinless, boneless chicken breast halves, cubed
2  onions, sliced
1  red bell pepper, sliced
1  jalapeno pepper, seeded and minced
4 small garlic cloves, minced
1 (1 inch) piece fresh ginger, peeled and minced
1 large sweet potato, peeled and cubed
1  green plantain, sliced into 1/2-inch rounds and quartered
3 small carrots, peeled and sliced into rounds
2 (14 ounce) cans coconut milk, shaken
1 (24 ounce) container crushed tomatoes
½ cup water
1 cup packed baby kale
3 tablespoons curry powder, or more to taste
1 tablespoon sea salt
1 tablespoon ground black pepper
1 ½ teaspoons dried cilantro

Directions:
Heat coconut oil in a heavy-bottomed skillet over medium-low heat until shimmering. Add chicken. Cook, tossing to avoid sticking and burning, until no longer pink in the center, about 7 minutes. Move chicken to a bowl. Combine onions, red bell pepper, jalapeno pepper, garlic, and ginger in the skillet. Cook and stir until vegetables are softened, about 7 minutes. Add sweet potato, plantain, and carrots. Cook, stirring occasionally, until slightly tender, about 5 minutes. Pour coconut milk, tomatoes, and water into the vegetable mixture; stir to combine. Cook, covered, until flavors meld, about 30 minutes. Add kale, curry powder, salt, black pepper, and cilantro. Cook until sweet potatoes and carrots are soft, about 30 minutes more.

Prep time: 25 mins
Cook time: 1 hr 19 mins
Total time: 1 hr 44 mins
Yields: 8 servings

Calories: 478.9
Fat: 28.7 g
Saturated fat: 23.6 g
Carbohydrates: 39 g
Sugars: 9.8 g
Dietary fiber: 8 g
Protein: 22.8 g
Cholesterol: 43.9 mg
Sodium: 875.1 mg
No Crust Quiche


Ingredients:
bacon, swiss cheese, onion, milk, Bisquick, eggs, salt, pepper

Directions:
Heat oven to 400 degrees., Fry bacon until almost burnt. Crush into little pieces., Lightly grease pie plate with butter., Sprinkle bacon, cheese, and onion in pie plate., For extra bacon flavor sprinkle a little bacon fat onto pie pan., Beat remaining ingredients until smooth., Pour evenly into pie plate over other ingredients., Bake until top in golden and knife comes out clean, about 40 minutes., Let stand 5 minutes before cutting.
Spicy Chile and Garlic Broccoli


Ingredients:
broccoli florets, olive oil, crushed red pepper flakes, garlic cloves, lemon juice, lemon rind, kosher salt

Directions:
Arrange broccoli in a steamer, and steam covered, for 4 minutes, or until crisp tender.
Place broccoli in a large bowl.
Heat a skillet over medium-high heat, add olive oil, red pepper, and sliced garlic cloves, and cook for 2 minutes.
Add lemon juice, to pan and pour this over the broccoli.
Sprinkle with lemon rind, and kosher salt, and serve.
Texas Caviar from the Cowgirl Hall of Fame Restaurant


Ingredients:
black-eyed peas, chopped pimiento, scallion, fresh oregano, Tabasco sauce, Worcestershire sauce, black pepper, parsley, jalapeno chiles, tomatoes, green bell pepper, fresh garlic

Directions:
In a large bowl, stir all ingredients very well.
Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container.
Remember the longer it sits, the better it gets!
Serve with old-fashioned saltine crackers or with corn tortilla chips.
Almond White Chocolate Fudge


Ingredients:
white chocolate, sweetened condensed milk, dried cranberries, orange zest

Directions:
Line 8" square pan with foil, with ends of foil extending over sides of paan; set aside.
Microwave chocolate and milk in large microwave-safe bowl on MEDIUM 2-3 minutes or until chocolate is almost melted.
Add almonds, cranberries and orange peel, stir until well blended.
Spread chocolate mixture into prepared pan.
Refrigerate for 2 hours or until firm.
Lift fudge from pan, using foil handles.
Cut into 48 pieces.
Store in tightly (air-tight] covered container in refrigerator up to 3 weeks.
Italian Spaghetti Meat Sauce


Ingredients:
olive oil, Worcestershire sauce, ground beef, onion, bay leaf, bell pepper, garlic, diced tomatoes, tomato paste, water, tomato sauce, oregano, thyme, basil, salt, black pepper, marjoram, rosemary, lemon juice concentrate, brown sugar

Directions:
Heat olive oil in a heavy sauce pan.
Sauté garlic and onion, until onion is transparent.
Then add bay leaf, ground meat, cook until meat is no longer pink.
Stir in diced tomatoes, water and tomato paste, tomato sauce.
Add all the spices and then lemon juice.
Bring to a boil then reduce to simmer, uncovered for 1 to 2 hours or til sauce is desired consistency, stirring occasionally.
Remove bay leaf and then add brown sugar to taste.
Note: If you use ground turkey use two beef cubes or two teaspoons of beef soup base (use no salt].
Chow Down Chimichangas


Ingredients:
beef stew meat
water
garlic cloves
green chilies
chili powder
vinegar
dried oregano
salt
pepper
cumin
flour tortillas
green chili sauce
Chile Verde Con Cerdo (Green Chili With Pork]
lettuce
sour cream

Directions:
Combine meat, water, garlic, chilies, chili powder, vinegar, oregano, salt, cumin and pepper in a medium saucepan.
Bring to boil.
Cover and reduce heat and simmer for about 2 hours or until meat is very tender.
Uncover and boil rapidly for about 15 minutes or until water is almost evaporated.
Watch closely and stir near end of cooking time so meat doesn't stick.
Remove from heat.
Using 2 forks, shred meat very fine.
Add a little of the green chili sauce to moisten if necessary.
Warm tortillas wrapped in foil in a 350 degree oven for 15 minutes.
Spoon about 1/4 cup meat mixture onto each tortilla, near one edge.
Fold top and bottom edge over the meat filling.
Fold the two sides in over filling.
Secure with toothpicks.
Fry filled tortillas in 1/2 inch hot oil or fat for 1 minute on each side or until golden brown.
Drain on paper towels.
Keep warm in 300 degree oven while frying remaining chimichangas.
To serve, ladle some green chili sauce over the chimichangas.
Top with lettuce, sour cream and guacamole.
Note:  Unfried chimichangas can be made ahead and frozen for another meal if desired.  Prepare as directed and freeze in freezer bags.  Thaw and fry.  The recommended chili sauce can also be frozen to go with your frozen chimichangas.
Beef Burgundy for the Slow Cooker


Ingredients:
bacon, beef stew meat, onion, carrots, garlic cloves, fresh thyme leaves, tomato paste, low sodium chicken broth, soy sauce, bay leaves, minute tapioca, fresh parsley leaves, onion, mushroom

Directions:
Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker insert. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker insert.
Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker insert.
Return now-empty skillet to high heat and add 1 1/2 cups wine, chicken broth, and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker insert.
Stir bay leaves and tapioca into slow cooker insert. Set slow cooker on low, cover, and cook until meat is fork-tender, about 9 hours.
When ready to serve, discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve with sauteed onions and mushrooms on top.
Chocolate Lemon Truffles


Ingredients:
butter, milk, sugar, lemon, zest of, cognac

Directions:
Melt butter in a saucepan and mix with lemon zest and cognac.
Finely crush biscuits and mix in a large bowl with sugar and cocoa.
Warm up milk to lukewarm and add to bowl with dry ingredients.
Immediately add the butter mixture and combine well.
Allow to firm up for at least 4 hours, or place in deep freeze for 30 minutes.
Roll into small balls and place on foil-lined tray. Keep cold.
Melt chocolate in a double boiler and dip each ball in and allow chocolate to set.
You can roll these in chocolate sprinkles, crushed walnuts, cocoa powder or whatever else you like.
They last a week in the fridge in a sealed container.
Spinach and Tomatoes


Ingredients:
frozen spinach, diced tomatoes, onion, basil, oregano, parmesan cheese, red wine vinegar

Directions:
Combine spinach, tomatoes, onion and herbs in a small saucepan.
Heat to boiling then simmer 7-10 minutes or until onions are cooked.
Serve, passing parmesan and vinegar at the table for each person to add as they prefer.
Marinated Brussels Sprouts With Lemon


Ingredients:
Brussels sprouts, olive oil, lemons, shallots, parsley, garlic cloves, salt, fresh ground black pepper

Directions:
Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, and remove any loose outer leaves. Cut a small slit in the bottom of each sprout with a small sharp knife.
Fill a large bowl with cold water (add some ice if not cold enough] and set it aside. Bring an inch or so, of lightly salted water to boil in a large pot. Add the sprouts and cover. Cook for 3-5 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.
Cut the sprouts in half and place in a large bowl. Season sprouts to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.
Make the dressing: Whisk (or shake in a jar]  the olive oil and lemon juice together vigorously until thick and pale yellow.
Pour the dressing over the sprouts and toss.
Refrigerate for at least an hour -- but note that these are really a lot better, a day after cooking.
Almond Flour Blueberry Muffins (Gluten Free)
Category: bread
By Gluten Free B

Looking to mix up your morning routine of cereal and milk? In need of a small sweet after dinner? These almond flour blueberry muffins with lemon zest always hit the spot. The best part? You can't even tell they're gluten free (yeah, yeah, I know, you've heard that one before).

Ingredients:
2 cups almond flour
½ teaspoon baking soda
1 cup fresh blueberries
3  eggs
2 ½ teaspoons vanilla extract
1 teaspoon lemon zest
¼ cup confectioners’ sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners. Combine almond flour and baking soda in a large bowl. Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 158.6
Fat: 11.6 g
Saturated fat: 1.2 g
Carbohydrates: 9 g
Sugars: 4.7 g
Dietary fiber: 2.5 g
Protein: 6.1 g
Cholesterol: 46.5 mg
Sodium: 70.2 mg
South American Marinated Cedar-Planked Steak


Ingredients:
onion, fresh parsley, cilantro, garlic cloves, crushed red pepper flakes, beef flank steak

Directions:
IMMERSE plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Meanwhile, mix dressing, onions, parsley, cilantro, garlic and red pepper. Remove 1/2 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add steak. Seal bag; turn over several times to evenly coat steak with the dressing mixture. Refrigerate at least 2 hours to marinate.
PREHEAT barbecue to high heat. Remove steak from marinade; discard bag and marinade. Grill steak 3 minute on each side; remove from barbecue. Remove plank from water; brush top with oil. Top with steak. Place on grate of barbecue; cover with lid. Reduce barbecue to medium heat.
GRILL 15 to 20 minute or until medium doneness (160ºF]. Remove steak from barbecue; discard plank. Cover steak loosely with foil; let stand 5 minute Cut steak into thin slices. Spoon reserved dressing mixture over steak.
Teeny Tomato Salad


Ingredients:
red pear tomatoes, grape tomatoes, fresh basil leaf, olive oil, feta cheese, fresh oregano, coarse salt, fresh ground black pepper

Directions:
Cut the tomatoes in half, leaving a few whole for garnish; plate the basil leaves and top each with 1/2 the tomatoes; drizzle with oil and vinegar to taste.
Garnish with whole tomatoes, cheese and oregano; season with salt and pepper and serve immediately.
Danish Coleslaw - Kålsalat


Ingredients:
cabbage, green pepper, salt, white pepper, celery seed, sugar, white vinegar, olive oil

Directions:
Place vegetables together in a salad bowl., Combine all the seasonings and spices and add to the vegetables, tossing well., Add sugar, vinegar and oil and mix well., Cover bowl and chill 1 hour.
Broccoli With Mushrooms and Walnuts


Ingredients:
water, soy sauce, sherry wine, cornstarch, Vegetable Broth Mix, dried oregano, garlic powder, pepper, onion, broccoli, walnuts, low-fat cheddar cheese

Directions:
In a small bowl, combine water, soy sauce, sherry, cornstarch, broth mix, oregano, garlic powder and pepper.
Stir to dissolve cornstarch.
Set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat.
Add onions and mushrooms.
Cook 5 minutes, stirring.
Add broccoli and walnuts.
Cook, stirring, 3 minutes or until broccoli turns bright green.
Stir soy sauce mixture and pour over vegetables.
Cook, stirring, until vegetables are glazed and liquid has thickened and turned clear.
Remove from heat, sprinkle evenly with cheese, cover and let stand 5 minutes before serving.
Bulk Hometown Buffet Fried Chicken Seasoning


Ingredients:
ground black pepper, yellow cornmeal, poultry seasoning, lemon pepper, white pepper, cayenne pepper, garlic powder

Directions:
NOTE: DON'T OMIT ANY INGREDIENT, TO MAINTAIN THE PROPER RATIOS AND MEASURES OF THIS BULK MIX. (STEP ONE]: MEASURE all ingredients into large resealable container such as a GLAD food storage container or a Ziploc freezer bag.
BREAK up any clumps if present, by hand or using the back of a spoon.
SEAL the container.
SHAKE container to mix well.
STORE container sealed and store in a cool dry place.
WHEN ready to use, measure 5 level tablespoons of this mixture into a large resealable container.
ADD 1 cup all-purpose flour and 1/2 cup cornstarch.
SEAL container and shake well.
FOLLOW link to Recipe #409958 for complete brining, preparation and frying instructions (skipping its STEPS #2 and #3 since you've already done this].
ENJOY!