xiaoxl/recipe_data huggingface dataset:
Curried Pumpkin in Tomato Sauce


Ingredients:
pumpkin, onion, tomatoes, garlic cloves, dried red lentils, cumin seed, chili powder, turmeric powder, lemon juice, fenugreek seeds, cumin seed, mustard seeds, curry leaves, red chilies, salt

Directions:
Heat a heavy bottomed pan over low heat and roast the lentils, coriander seeds, and the cumin seeds, till aromatic. Take off the heat and leave them to cool.  When cool grind them to a fine powder.
Heat the pot and add the sauce ingredients, when the seeds start to splutter add the chopped onions and till till they are light brown in colour.
Add the garlic and tomatoes, fry till tomato is soft.
Add the pumpkin, turmeric powder, chilli powder and salt. stir in one cup of water, and the lemon juice, cover the pot and cook till the pumpkin is soft.
Remove the lid and add the ground spice and lentil mixture, cook for a few mins to let the sauce thicken.
Serve.
Cream Pasta Sauce With Zucchini


Ingredients:
butter, garlic cloves, plain flour, sour cream, half-and-half, milk, lemon juice, zucchini, parmesan cheese, black pepper

Directions:
Melt butter in saucepan.
Cook minced garlic in butter for 3-4 minutes or until soft.
Stir in flour; cook for one minute, stirring constantly.
Add sour cream, milk, and lemon.
Cook until heated through.
Add zucchini, and cook just until bubbly.
Add to pasta (I use this with my tortellini recipe].
Add parmesan and black pepper to taste.
Apple-Raspberry Crisp


Ingredients:
apples, fresh raspberries, frozen raspberries, cinnamon, flour, sugar, butter

Directions:
Place apples in a 11"x7" dish, sprayed with no-stick spray.
Sprinkle raspberries over the apples, and then sprinkle the fruit with 3 Tbsp. water.
Cut butter into sugar, flour and cinnamon with a pastry cutter, or 2 knives.
Sprinkle the flour mix over the fruit.
Bake at 350ºF for 50 to 55 minutes, or until apples are tender and the top is light golden brown.
Chili Cheese Fries or Tots


Ingredients:
ground sausage, chili sauce, sharp cheddar cheese, French fries

Directions:
"Preheat oven to 425 degrees.  Cook fries or tots according to the directions on the bag.  Meanwhile; brown the sausage in a med pan.  After the sausage is browned drain grease if desired.  Put in the McCormick Chili mix and bottle of chili sauce.  Mix well and simmer on low heat for about 10 minuets.  You may want to add a little water so that the chili does not get too dry during the simmer process.  After the potatoes are cooked to firm and the chili has simmered long enough, place the potatoes into a large enough baking dish so that you have room to add the cheese and chili.   Now add on the chili directly to the top of the fries or tots.  even out the sauce.  Pile on the entire 2lb of super sharp cheddar cheese.   Bake in the oven for approximately 20 minuets.  Keep an eye on the top of the cheese.  You want the edges to be golden brown and you want the middle to be bubbly and rising before you remove the dish from the oven.  Allow to cool for 5 minuets before serving.  Dip and serve."
Cream-Filled Oat Bars


Ingredients:
sweetened condensed milk, lemon rind, fresh lemon juice, all-purpose flour, quick-cooking oats, oats, brown sugar, butter, margarine, salt, baking soda

Directions:
Heat oven to 375°F., Grease 9 x 9-inch square pan., Mix milk, lemon peel and lemon juice until thickened., Reserve., Mix remaining ingredients until crumbly., Press half of the crumbly mixture in pan., Bake about 10 minutes or until set., Spread milk mixture over baked layer., Sprinkle remaining crumbly mixture on milk mixture., Press gently into milk mixture., Bake about 20 minutes or until edge is golden brown and center is set but soft., Cool completely.
Black Bean and Couscous Salad
Category: salad
By Anonymous

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad.  Leftovers store well refrigerated for several days.

Ingredients:
1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8  green onions, chopped
1  red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Directions:
Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous.  Cover the pot and remove from heat.  Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.  Add green onions, red pepper, cilantro, corn and beans and toss to coat. Fluff the couscous well, breaking up any chunks.  Add to the bowl with the vegetables and mix well.  Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Prep time: 30 mins
Total time: 35 mins
Yields: 8 to 10 servings

Calories: 253
Fat: 5.8 g
Saturated fat: 0.8 g
Carbohydrates: 41.1 g
Sugars: 1.7 g
Dietary fiber: 9.7 g
Protein: 10.3 g
Sodium: 414.7 mg
Caramel Macchiato Martini


Ingredients:
"vanilla vodka"

Directions:
Pour all ingredients into a cocktail shaker with ice.  Shake. Pour into a martini glass.
Enjoy.
Mexican Pickled Red Onions


Ingredients:
fresh lime juice, red onions, salt

Directions:
Combine lime and orange juices in a small bowl and set aside.
Place the onions in a non-aluminum bowl. Pour boiling water over them and wait 10 seconds, then pour the onions into a strainer.
Return the drained onions to the bowl, pour on the citrus juices and stir in salt. Cover and set aside until serving time. Just before serving, drain onions and set out in serving bowl.
Buckwheat Pancakes - Boghvede-Pandekager


Ingredients:
unsalted butter, eggs, buckwheat flour, all-purpose flour, salt, granulated sugar, baking soda, baking powder, milk

Directions:
Beat the eggs well and mix with the butter.
Sift the flours with the other dry ingredients. Stir into egg and butter mixture. Add milk. Stir until smooth.
Cook on a hot, greased griddle.  When bubbles start to form on the top, flip the cakes over and cook until done.
Crunchy Fried Shrimp
Category: trusted-brands-recipes-and-tips
By Kikkoman

The panko bread crumbs give these fried shrimp just the right amount of crunch.

Ingredients:
1 pound uncooked jumbo shrimp, peeled and deveined, tails left intact
⅓ cup flour
¾ teaspoon salt
½ teaspoon black pepper
3  large eggs large eggs
1 ½ cups Kikkoman Panko Bread Crumbs
1 cup Vegetable oil (for deep frying)

Directions:
Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides. Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F.  Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.

Yields: 4 servings

Calories: 875.1
Fat: 70.1 g
Saturated fat: 10.1 g
Carbohydrates: 36.6 g
Sugars: 0.3 g
Dietary fiber: 1.1 g
Protein: 27 g
Cholesterol: 296.1 mg
Sodium: 823.3 mg
Simple Chocolate Pie !!!!


Ingredients:
sugar, flour, milk, butter, eggs, cherries

Directions:
"Mix together all ingrediants  and put in pie shell. Bake at 350*  for about  Bake until set firm but not over baked. When you take the pie out of the oven let cool in the fridge for about two hours take out and spread the whole container of cool whip on top, place cherries on top and serve! when you cut into the pie it should look like a layer of caramel :-]  Enjoy!"
Creamy Chocolate Cupcakes
Category: desserts
By Rachel Hagedorn

The Mexican vanilla and apple cider vinegar give an extra layer of flavoring to these cupcakes. They are actually really good without the filling, making cream cheese frosting as the topping.

Ingredients:
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
2  eggs, beaten
¾ cup water
½ cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon Mexican vanilla extract
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
⅛ teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper cupcake liners. Mix flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt in a large mixing bowl. Add eggs, water, vegetable oil, vinegar, and vanilla extract; mix well. Pour batter into prepared muffin cups. Beat cream cheese, 1/3 cup sugar, and 1/8 teaspoon salt together in a separate bowl with an electric hand mixer until the sugar is fully incorporated into the cream cheese. Fold chocolate chips into the cheese mixture. Drop by tablespoonfuls into center of each cupcake; sprinkle with walnuts. Bake in preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 18 cupcakes

Calories: 291.4
Fat: 18.3 g
Saturated fat: 5.9 g
Carbohydrates: 30.6 g
Sugars: 20.2 g
Dietary fiber: 1.7 g
Protein: 4.3 g
Cholesterol: 34.4 mg
Sodium: 197.3 mg
Easy Turkey Stuffing Roll-Ups
Category: meat-and-poultry
By MYGIRLSMOMMY

Quick and easy turkey dinner.

Ingredients:
1 ½ cups water
¼ cup margarine
1 (6 ounce) package dry bread stuffing mix
8 slices deli turkey breast
1 (12 ounce) jar turkey gravy

Directions:
Bring water and margarine to a boil in a saucepan; stir in stuffing mix. Cover and remove from heat. Let stand until stuffing is softened, about 5 minutes. Fluff with a fork. Spoon about 1/2 cup stuffing over each slice of turkey. Roll turkey around stuffing and arrange rolls in a microwave-safe dish, seam-side down. Pour gravy over rolls. Heat in a microwave on high until gravy is bubbly, about 5 minutes.

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

Calories: 377.8
Fat: 16.6 g
Saturated fat: 2.8 g
Carbohydrates: 39 g
Sugars: 3.7 g
Dietary fiber: 1.4 g
Protein: 15.6 g
Cholesterol: 23.4 mg
Sodium: 1866.1 mg
A Number One Egg Bread
Category: bread
By Kevin Ryan

This makes all other egg breads look weak. I learned the recipe from two older ladies in Hawaii. This makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in fondue---WOW!

Ingredients:
2 (.25 ounce) packages active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
6  egg yolks
3  eggs, room temperature
½ cup vegetable oil
¼ cup white sugar
1 teaspoon salt
4 ½ cups all-purpose flour
1  egg
1 pinch salt

Directions:
In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough. Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours. Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes. Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again. Bake for 40 minutes, or until golden. Cool on a wire rack.

Prep time: 20 mins
Cook time: 40 mins
Total time: 3 hrs 20 mins
Yields: 1 braided loaf

Calories: 214.2
Fat: 9 g
Saturated fat: 1.7 g
Carbohydrates: 27.2 g
Sugars: 3 g
Dietary fiber: 1 g
Protein: 5.8 g
Cholesterol: 109.6 mg
Sodium: 148.4 mg
3 Cheese Enchiladas
Category: world-cuisine
By beanmachine

My grandma gave me this recipe.

Ingredients:
1 (8 ounce) package cream cheese, softened
3 cups salsa, divided
4  green onions, chopped, divided
2 ½ cups Cheddar cheese, divided
2 ½ cups shredded Monterey Jack cheese, divided
12 (8 inch) flour tortillas

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish. Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil. Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

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

Calories: 852.3
Fat: 50.1 g
Saturated fat: 28.9 g
Carbohydrates: 65.2 g
Sugars: 4.8 g
Dietary fiber: 5.6 g
Protein: 36.8 g
Cholesterol: 132.4 mg
Sodium: 1902.3 mg
Spiced Pork Ribs


Ingredients:
salt, ground black pepper, ground allspice, dried thyme

Directions:
Preliminaries:  Preheat oven to 350 degrees.
Combine salt, pepper, allspice and thyme.  Rub mixture on ribs.  Place ribs in roasting pan.
Pour enough apple juice in pan to a depth of 1/4 inch, may need more or less than the 1 cup.  Cover pan tightly with aluminum foil.  Roast 1 hour in preheated oven.
Remove foil.  Raise temperature to 425 degrees.  Bake an additional 30 minutes or until nicely browned.  If desired the ribs can be browned on the barbecue instead of the oven.
Licorice Caramels


Ingredients:
butter, sugar, sweetened condensed milk, light corn syrup, salt

Directions:
Line a 9-by-9-by-2-inch baking pan with foil, extending foil over edges of pan.
Butter foil: set aside.
Melt butter in heavy 3-quart saucepan over low heat.
Add sugar, sweetened condensed milk, corn syrup and salt, Mix well.
Carefully clip candy thermometer to side of pan.
Cook over medium heat, stirring CONSTANTLY until thermometer registers 244F degrees , firm ball stage.
Reaching firm ball stage should take 15-20 minutes  (be careful, mixture scorches easily].
Remove from heat.
Remove candy thermometer from saucepan.
Add anise and color, stir to mix.
Quickly pour candy without scraping into prepared pan.
Cool several hours or until firm.
Use foil to lift and out of pan onto cutting board.
Peel off and discard foil.
With buttered sharp knife, cut immediately into one inch squares.
Wrap individually in waxed paper or plastic wrap.
Makes 64 pieces, about 2-3/4 pounds.
NOTE: mixture must be stirred constantly as tiny crystals that form tend to scorch quickly.
Porterhouse Steak With Sauce Rouille


Ingredients:
garlic clove, anchovy paste, olive oil, fresh ground pepper, russet potato, chicken broth, red bell pepper, garlic cloves, chopped pimiento, fresh thyme, red wine vinegar, olive oil, salt, fresh ground pepper

Directions:
Trim the fat from the edges of the steak, leaving a layer 1/4 inch thick, then slash the layer of fat at 1-inch intervals.
In a small bowl, using the back of a spoon, mash together the garlic, anchovy paste, olive oil, and pepper until smooth.  Rub into both sides of the steak.  Cover and let stand at room temperature for 1 hour.
When steak is close to be being done standing, make the sauce:  In a saucepan over medium-low heat, combine the potato and chicken broth.  Bring to a simmer and cook, uncovered, until barely tender, about 10 minutes.  Add the bell pepper and cook until heated through, about 3 minutes more.  Drain, reserving the broth.  You should have 2 to 3 Tbs.
In a food processor, with the motor running, drop the garlic cloves through the feed tube and process until chopped.  Add the cherry peppers, pimiento pepper, potato and bell pepper, thyme, vinegar, and hot pepper sauce.  Proces until smooth.  With the motor running, slowly add the olive oil, 1 Tb at a time, and process until the mixture thickens.  Transfer to a bowl and whisk in the reserved chicken broth.  Season with salt and pepper.  Cover and refrigerate until serving.
Prepare a hot fire in a grill.  Position the grill rack 4 to 6 inches above the fire.
Place the steak on the rack and sear, turning once, until nicely browned, about 1 minute on each side.  Using long handled tongs to hold the meat, sear the edges.  Then grill over a medium-hot fire (move the steak to the edge of the fire or raise the grill rack], turning once, 16-20 minutes total for medium rare, or until done to your liking.  Transfer to a cutting board and cover loosely with aluminum foil.  Let rest for 5 minutes.
Cut meat from the bone, then slice the meat across the grain and serve on a warmed platter.  Pass the sauce at the table.
Beef Stew


Ingredients:
water, carrots, white potatoes, garlic clove, onion, flour

Directions:
Heat the oil in large skillet on stove.
Brown stew meat, place in crock pot.
Peal one clove of garlic and add it to the pot.
Peal and slice carrots,potatoes and onion into the pot.
Add water, onion soup mix and mix well.
Cook on high for 5-6 hours.
Once the meat, and veggies are tender mix in cream of celery soup and 2 tbs of flour.
Let the sauce thicken for 10-15 minutes.
Enjoy!
Broccoli Cornbread


Ingredients:
frozen broccoli, eggs, onion, cheddar cheese, butter, garlic powder

Directions:
Remove excess moisture from broccoli.  Combine cornbread mix, eggs, onion, cheese, butter and seasonings.  Stir thoroughly.  Fold in broccoli.
Batter will be thick.  Pour into greased baking dish.
Bake at 375°F for 25-30 minute  Cooking time does not include thawing broccoli.
Veggie Bean Meatballs With Spicy Red Pepper Sauce #Ragu


Ingredients:
black beans, garbanzo beans, egg, milk, salt, pepper, fresh parsley, dried red pepper flakes

Directions:
Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil or parchment.
Combine drained and rinsed beans in a food processor and pulse for 10-15 seconds, or until coarse and combined. Be careful not to over process—you don’t want mushy beans!
Transfer the processed beans to a large bowl and add all of the remaining ingredients, except for the Ragu Spicy Red Pepper Sauce.  Using a rubber spatula, gently blend all of the ingredients together.
Once the meatball mixture is well combined, use a spoon and your hands to form golf ball sized “meatballs.”  (Makes about 15 meatballs.] Place formed meatballs on a foil or parchment lined baking sheet. Bake the meatballs in a 375 degree oven for 20-30 minutes, or until brown on top.
While the meatballs are in the oven, warm the Ragu Spicy Red Pepper Sauce in a medium saucepan.  Serve with the bean meatballs.  Meatballs and sauce can be served with pasta or on their own.
Cool Marshmallow Salad


Ingredients:
marshmallows, sour cream

Directions:
Mix all ingredients in a bowl.  For a cramy salad, refrigerate an hour before serving.
If you like a molded salad, refridgerate overnight.
Hawaiian Turkey Burgers # 2


Ingredients:
ground turkey, crushed pineapple, soya sauce, pepper, pineapple, kiwi, spinach

Directions:
Combine all ingredients.
Form into patties.
Csook 15 to 20 minute depending on the cooking method you are using.
Flip half way through.
Place spinach or lettuce on the bun.
Place burger on top and then top with pineapple and kiwi, and any options you may have chosen.
Options: cheese, vidalia onion. or your prefence.
Serve on your choice of bun or bread.
***You may have to lessen the crushed pineapple or use more bread crumbs depending on the moisture in the meat, pineapple etc.
Soco Limetini


Ingredients:
"lime twist"

Directions:
Combine ingredients with ice in a shaker. Shake well., Strain into a chilled martini glass. Garnish with a lime twist.
Warm Belly Orzo


Ingredients:
orzo pasta, chicken broth, vegetable broth, water, sea salt, fresh ground pepper, butter, margarine, carrot

Directions:
Bring broth, water, butter, salt and pepper to a simmer.
Add carrots and cook for 5 minutes. If not using carrots skip this step.
Stir in orzo and allow to cook uncovered over medium-low heat for 20 minutes. Stir occasionally to prevent clumping of the pasta.
If you are adding any extras like cooked meat, onions or other vegetables, add during the last five minutes of cooking in order to heat them through. Pour into a big bowl and dig in!
Fresh Blueberry-Lemon Cake
Category: desserts
By Catherine Fabre

Fresh, juicy blueberries and lemon in this moist cake makes it hard to stop from coming back for more.

Ingredients:
1 teaspoon butter, or as needed
12 ounces fresh blueberries
1 tablespoon all-purpose flour
1 teaspoon lemon juice
2  eggs
1 cup white sugar
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon lemon juice
½ tablespoon lemon zest
2 tablespoons confectioners' sugar, or as needed

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper. Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice. Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well. Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter. Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 9-inch springform pan

Calories: 362.8
Fat: 17.6 g
Saturated fat: 5 g
Carbohydrates: 47.5 g
Sugars: 25.1 g
Dietary fiber: 1.5 g
Protein: 4.9 g
Cholesterol: 48.4 mg
Sodium: 185.7 mg
Helen's Baked Cheese Tortellinis with Beef Arrabbiata Sauce


Ingredients:
heavy cream, crushed tomatoes, olive oil, onion, garlic, tomato paste, crushed red pepper flakes, bay leaf, parmesan cheese

Directions:
Make Sauce In large skillet cook the beef, breaking into small pieces; drain Wipe skillet and add 2 tbsp olive oil and fry onions& garlic until transparent; add beef to skillet Add crushed tomatoes, tom paste, crushed red pepper, bay leaf and s& p and mix well Bring to boil, then simmer for about 1 hr covered.
If sauce looks too thin, remove cover and simmer Preheat oven to 400 degrees Cook tortellinis according to pkg directions Layer 9x11 or any kind of lasagna type pan with enough sauce to cover the bottom Add a layer of tortellinis and sprinkle parmesan cheese to cover all torts, add some more sauce, then torts, then cheese until all ingredients are used up Drizzle the heavy cream over the torts in a zig zag fashion-- DO NOT STIR Bake for 20 minutes in 400 degrees This serves probaly 8 people, but I'm entering it as 6 because I'm not exactly sure.
Breaded Fried Steak - Milanesa


Ingredients:
top round beef, oregano, flour, salt, ground pepper, eggs

Directions:
Mix the flour, salt, and pepper together in a shallow bowl.
Mix the breadcrumbs with the oregano and spread onto a plate.
Whisk the eggs lightly.
Dredge each steak into the flour, coating both sides.
Dip each piece into the egg, then place into the breadcrumbs, coating both sides thoroughly.
Heat 1/2 inch of oil in a large skillet on medium-high heat.
Fry each steak for about 3-4 minutes on each side, or until breading is crispy and steak is cooked to desired doneness.
Serve warm, with chimichurri sauce.