xiaoxl/recipe_data huggingface dataset:
Natale Stuffed Portobellos


Ingredients:
extra virgin olive oil, garlic clove, mushroom caps, extra virgin olive oil, onion, sun-dried tomatoes packed in oil, garlic clove, fresh spinach leaves, asiago cheese, fresh mozzarella cheese

Directions:
To make mushrooms:  Preheat oven to 375°F  Whisk together oil, vinegar, and garlic in bowl.  Brush mushroom caps with oil mixture, and place on baking sheet.  Roast 30 minutes or until tender.  Drain on paper towel lined plate.
To make filling:  Toast breadcrumbs on baking sheet 2 to 3 minutes, or until light brown.  Set aside.
Heat oil in skillet over medium heat.  Add onion, and saute 5 minutes, or until soft.  Add sun-dried tomatoes and garlic; saute 30 seconds.  Stir in cream and cook 2 minutes.  Add spinach, and cook 3-4 minutes, or until spinach is wilted.  Stir in cheeses, and cook 2 to 3 minutes.  Spoon filling into mushroom caps and top with toasted breadcrumbs.
Easy Pineapple Blueberry Crunch Dump Cake


Ingredients:
crushed pineapple, blueberries, sugar, butter, pecans, walnuts

Directions:
Set oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
Spread the pineapple with the juice on the bottom of the baking dish, then sprinkle the cake mix on top of the pineapple.
Sprinkle the blueberries then sugar.
Drizzle the melted butter over the blueberries and sugar.
Top with chopped nuts.
Bake for about 45 minutes, or until bubbly.
Rainbow Salad


Ingredients:
tomatoes, English cucumber, pepper, salt, olive oil, dill, Dijon mustard, honey, onion powder

Directions:
Combine vegetables in a bowl., In a separate bowl, mix rest of ingredients., Drizzle dressing over veggies, toss to mix.
Baked Apples in Maple Syrup


Ingredients:
baking apples, lemon juice, dried currant, pure maple syrup, ground cloves, ground cinnamon

Directions:
Preheat oven to 375 degrees., Core apples, remove seeds, peel away a bit of skin, and stuff with currants., Set in oven-proof baking dish., Combine lemon and apple juice with spices and maple syrup and pour over apples., Bake uncovered for about 45 minutes, basting often., Serve warm.
Spicy Chicken Sandwich


Ingredients:
boneless skinless chicken breasts, water, salt, pepper, paprika, garlic powder, fat-free mayonnaise, tomatoes, all-purpose flour, cayenne pepper, onion powder, lettuce

Directions:
Preheat oven to 350°.  Spray baking pan with cooking spray.  Mix pepper sauce and water in a recloseable plastic bag.
Mix all dry ingredients in a large recloseable plastic bag.
Put chicken in bag with hot pepper sauce and toss to coat.
Take chicken one piece at a time and shake in the bag of dry mixture, making sure to coat well.
Place the chicken on the baking pan and coat with the cooking spray.
Bake in a 350° oven for 30 minutes.
Sprinkle chicken with hot pepper sauce mix and spray more cooking spray on the chicken.
Turn and bake 30 minutes more.
Brown the face of the buns.
On the top half of the bun spread 2 teaspoons of the mayonnaise and top with a slice of tomato and chopped lettuce.
Mediterranean Sweet and Sour Chicken


Ingredients:
lemon pepper, garlic powder, onion powder, cumin, turmeric, salt, boneless skinless chicken thighs, extra virgin olive oil, rice vinegar, extra virgin olive oil, garlic cloves, raisins, hot water, hot water, vegetable broth, fresh lemon juice, salt

Directions:
1. Combine all the spices in a small bowl.
2. In a large bowl, coat chicken thighs with 2 tablespoons of olive oil and rice vinegar. Add spice mix and using your hands, rub it on the chicken until it’s all well coated.
3. In a large skillet, heat 2 tablespoons of olive oil. Add chicken and cook at medium-high heat, 3-4 minutes per side. Set aside.
4. In a large soup pot,  heat 3 tablespoons of olive oil. Add diced onions and crushed garlic. Cook over medium heat for about 4 minutes. Add agave nectar and balsamic vinegar and cook for an additional 4 minutes.
5. Add prunes, raisins and orange juice.
6. In a small bowl, combine apricot jam and hot water and stir until the jam has dissolved. Add to the soup pot.
7. Add vegetable broth, lemon juice and salt. Cook at medium-high heat for 5-7 minutes.
8. Add chicken, reduce heat and simmer for 25-30 minutes.
Purely Simple Guacamole


Ingredients:
fresh cilantro, salt, Hass avocadoes, tomatoes

Directions:
Grind 1 TBS finely chopped white onion, 1 firmly packed TBS chopped fresh cilantro, 2 tsp finely chopped jalapeno, and 1 tsp salt in a molcajete until all ingredients are well ground.
TIP: Alternatively, use a fork to mash ingredients into a paste in a wide bowl. (I use a nice sized mortar and pestle.].
Cut 3 medium-ripe hass avocados (about 8 oz each] in half.
Twist the halves to separate them and remove the pit with the tip of the knife.
Place an avocado half, cut side up, in the palm of your hand and make 3 or 4 evenly spaced lengthwise cuts through its flesh down to the skin, without cutting through the skin.
Make 4 cross-wise cuts in the same fashion.
Scoop the diced avocado flesh into the molcajete.
Repeat with remaining avocado halves.
Gently fold the avocado into the chile-onion paste, keeping the avocado pieces fairly in tact.
Add 3 TBS diced tomato, 2 firmly packed TBS  chopped fresh cilantro, and 1 TBS finely chopped white onion.
Fold together all the ingredients.
Taste and add salt, if desired.
Serve immediately, directly from molcajete (or bowl], with tortilla chips.
Italian Fired Olives


Ingredients:
gorgonzola, ricotta cheese, dried thyme, lemon zest, green olives, all-purpose flour, egg

Directions:
Special Equipment a pastry bag and a plain tip with a 1/4 inch opening.
In small bowl, combine cheeses, thyme and lemon zest (I chose to run this through my processor to make it smoother and easy to use with the tip, but not needed as per the recipe].
Place cheese mixture in pastry bag.
Pipe cheese mixture into each olive.
Place flour in a small bowl.
Pour beaten egg in another small bowl.
Bread crumbs in a third small bowl.
Dredge olives in flour, then egg followed by bread crumbs.  Coating olives completly.
In large heavy bottomed saucepan, (or deep fryer] pour enough oil to fill at least 1/3 of the way.
Heat over medium heat until a deep frying thermometer inserted in oil reaches 350; if you don't have a thermometer a cube of bread will brown in a couple of minutes].
Fry olives in batches for 30 to 45 seconds until golden brown.
Drain fried olives on paper towels and cool for 5 minutes.
Color-Changing Witch's Brew


Ingredients:
tea, honey, vodka, ginger beer, lime

Directions:
Bring 2 cups water to a boil. Remove from heat, add tea and honey and let steep until water is a deep blue color, about 5 minutes. Strain (if using flowers] and pour into an ice tray, then freeze.
Use a food processor or blender to crush blue ice. To make drink, fill glass with regular crushed ice. Top with 1 cup crushed blue ice. Pour in vodka, ginger beer and juice from 1/2 lime. Top with another 1 cup crushed blue ice and garnish with remaining 1/2 lime.
Grandma's Chicken 'n' Dumpling Soup


Ingredients:
chicken, water, chicken bouillon cubes, peppercorns, whole cloves, carrots, fresh peas, celery, potato, onion, seasoning salt, pepper, bay leaf, flour, baking powder, salt, pepper, egg, butter, margarine, milk, fresh parsley

Directions:
Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.
Cover and bring to boil; skim fat.
Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.
Strain broth and return to kettle.
When chicken is cool to touch; debone and cut into bite sized chunks.
Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.
Reduce heat; cover and simmer for 1 hour.
Uncover and increase heat to a gentle boil.
Remove bay leaf.
For dumplings, combine dry ingredients in a medium bowl.
Stir in egg, butter and enough milk to make a moist stiff batter.
Drop by teaspoonfuls into soup.
Cover and cook (don't peek] for 18-20 minutes.
Sprinkle with parsley if desired.
NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.
I also use a little less seasoned salt due to the salt content of both cans of soup.
Kulfi (Indian Ice Cream With Nuts)


Ingredients:
milk, green cardamom pods, sugar, pistachios

Directions:
Pour the milk into a wide, heavy based sauce pan and bring to boil over high heat, stirring constantly.
As soon as the milk begins to rise, turn the heat down just to the point to allow the milk to simmer vigorously but without boiling over.
Add in the cardamom pods.
Leave the milk to boil and stir the sides of the pan constantly to avoid scalding.
Whenever a film forms on top of the milk, just stir it in .
The milk has to reduce to about a third of the original amount, about 750 ml (1 1/4 pints] which will take about 45 minutes.
When the milk has reduced, remove the cardamom pods and discard them.
Add in the sugar and almonds, stir and simmer gently for 2-3 minutes.
Pour the reduced milk into a bowl (which can be put into the freezer] and let it cool completely.
Add half of the chopped pistachios and stir them in .
Cover the bowl with an aluminum foil and put it in the freezer.
(I do not have an ice-cream maker, but if you do, then you can pour the milk into the machine and get it going].
Meanwhile, put 6 small individual cups or a 900ml ( 1 1/2 pints] pudding basin in the freezer.
Every 15 minutes or so, remove the ice-cream bowl from the freezer and give the ice-cream a good stir.
As the ice-cream begins to freeze, it will become harder to stir but when it becomes almost impossible to stir, take out the cups or pudding basin from the freezer and divide the ice-cream between the cups or empty it into the pudding basin.
Sprinkle the remaining pistachios over the top and cover with aluminum foil sealing them well on the edges.
Return them back to the freezer to let the ice-cream harden (for at least 4 hours].
If it's in individual cups, then remove the cups from the freezer 10-15 minutes before you want to serve it to soften slightly.
If it's made in the pudding basin, you can put it in the fridge 20-30 minutes before serving.
Remove the ice-cream from the pudding basin by running a sharp knife around the edges of the ice-cream and slip it onto a serving plate (it should slip off easily, if it doesn't then dip the bowl in hot water and try again].
Cut into 6 slabs and serve.
Enjoy!
Chocolate Eggnog Swirl Pie


Ingredients:
all-purpose flour, brown sugar, butter, unflavored gelatin, cold water, granulated sugar, artificial sweetener, cornstarch, rum

Directions:
CRUST:
Combine first 4 ingredients.
Add melted butter and mix well.
Press mixture into 9" pie plate, or 10" pie plate to form crust.
Bake in 350 F oven for 12 minutes.
Cool on wire rack.
FILLING:
In small bowl, stir gelatin into the cold water and set aside.
In medium saucepan, mix the sugar and cornstarch.
Stir in eggnog.
Cook until thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in gelatin until dissolved.
Divide mixture into 2 equal parts; stirring chocolate into one part and rum (extract] into the other.
Cover surface with plastic wrap and cool completely.
Fold whipped cream into the rum portion.
Spoon the rum flavored portion into the cooled pie crust.
Top this with the chocolate mixture and gently swirl the chocolate portion into the white portion.
Chill at least 4 hours or until firm.
Lemon Meringue Waffles


Ingredients:
plain flour, baking soda, salt, extra finely granulated sugar, egg, milk, unsalted butter, lemon zest, yogurt, mint leaf

Directions:
Prepare and preheat the waffle iron or machine as directed.
Combine the flour with the baking soda, salt and sugar in a bowl and make a well in the center. Add the egg yolk and milk, and gradually work into the flour using a whisk. Beat gently until smooth. Carefully stir in the melted butter and lemon zest.
In a grease-free bowl, whisk the egg white until stiff and carefully fold into the batter using a large metal spoon.
Prepare the waffles & keep warm until you are ready to serve.
To serve, gently swirl the yogurt and lemon curd together and spoon on top of the waffles. Sprinkle with crushed meringue and decorate wih mint leaves.
Easy Veggie Burrito for one (Vegan)


Ingredients:
water, onion, green bell pepper, garlic powder, chopped tomato, dried basil, oregano, vegetarian refried beans, wheat flour tortilla, salsa

Directions:
Heat water (yes, water!] in a saucepan and saute the onions and bell peppers until the peppers are as tender as you want them.
Add the garlic powder, tomatoes, basil, oregano and cook until tomatoes are soft.
Now add the refried beans and cook until bubbling.
Meanwhile, heat a skillet and heat the tortilla, about 15 seconds on each side; remove from the skillet onto serving dish.
Spoon the refried beans mixture into the centre of the tortilla, fold the right and left sides one-third to the centre, then roll up from top to bottom and eat immediately!
Or, roll it any way you want, and eat immediately!
Top with salsa, if you like.
Chipa Guazú- Corn Pancake from Paraguay


Ingredients:
onions, frozen corn, cream cheese, eggs, milk

Directions:
In a pan, put the oil, when it is hot, add the onions, let them fry for some minutes, then add the milk, and let it cook some eight minutes and transfer in a big bowl.
Grate the corn grains or blend it only shortly. They still should have some texture.
Add  the cheese in the bowl (cut into very thin slices], then the beaten eggs, the corn , the salt and the pepper and beat thoroughly. This dough is rather liquid. Check the salt to taste.
Put this mixture into a greased pan, and take it to a 180º C (350°F] pre heated oven, until it is golden on top (will take abaout 45 minutes].
Let this stand for five minutes and cut in pieces before serving it.
Note: I used a 25-35 cm pan. Cooking time is depending from the size of your mold!
Ham Hock Stock


Ingredients:
ham hocks, water, fresh thyme, dried thyme, bay leaf, yellow onion, carrots, celery, garlic cloves, black peppercorns

Directions:
Place the ham hocks in a large stock pot, and add the remaining ingredients.
Add water to cover the hocks by at least 2 inches.
Bring to a boil over high heat, stir and reduce heat to medium low.
Simmer, uncovered, over medium low heat for about three hours. You want the amount of liquid in the stock pot to reduce by half.
Strain the stock through a fine sieve into a large bowl. Cool, cover, and refrigerate overnight.
In the morning, the fat will have solidified on top of the stock. Remove the fat from the top of the stock.
If desired, portion the stock out into 2 cup amounts and place into freezer bags.
Stock can be kept in the fridge for 3 days or in the freezer for 4 months.
Raspberry Crisp
Category: desserts
By Mama Wallace

This raspberry crisp is a tasty, relatively quick treat! Serve it with your favorite vanilla ice cream.

Ingredients:
4 cups fresh raspberries
⅓ cup white sugar
3 tablespoons all-purpose flour
½ cup quick-cooking oats
⅓ cup all-purpose flour
⅓ cup packed brown sugar
¼ cup shredded coconut
¼ cup cold butter, cubed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Gently toss raspberries with sugar and flour in a large bowl. Pour into the prepared baking dish. Combine oats, flour, brown sugar, and coconut in another large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Lightly sprinkle the crumb mixture over the berries. Bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 8-inch baking dish

Calories: 288.1
Fat: 11.2 g
Saturated fat: 7.2 g
Carbohydrates: 46.4 g
Sugars: 27.3 g
Dietary fiber: 7.2 g
Protein: 3.1 g
Cholesterol: 20.3 mg
Sodium: 60 mg
Strawberry Pretzel Dessert


Ingredients:
butter, sugar, cream cheese, strawberry Jell-O gelatin dessert, boiling water, frozen strawberries, crushed pineapple, sugar

Directions:
Preheat oven to 400 degrees.
For the crust, mix the pretzels, butter and 3 TBL sugar. Press into 9 x 13 pan and bake for 7 minutes. Set aside and let it cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate till well chilled.
In a mixing bowl dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple and pour over the cream cheese mixture. Refrigerate till serving time.
Best Hot Fudge Sauce
Category: side-dish
By Carla A.

A friend of my mother-in-law shared this easy recipe with me years and years ago.

Ingredients:
2 cups semisweet chocolate chips
1 cup butter
4 cups confectioners' sugar
2 ⅔ cups evaporated milk
1 teaspoon vanilla extract
⅛ teaspoon salt

Directions:
In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted. Gradually mix in the sugar and milk.  Increase heat to a boil.  Cook, stirring constantly, for 8 minutes.  Remove from heat, and then stir in vanilla and salt.  Serve warm.  Store in refrigerator.

Yields: 5 1/2 cups

Calories: 277.5
Fat: 15.1 g
Saturated fat: 9.5 g
Carbohydrates: 34.8 g
Sugars: 33.3 g
Dietary fiber: 1.1 g
Protein: 3.3 g
Cholesterol: 31 mg
Sodium: 105.3 mg
Bratwurst-Wisconsin Style


Ingredients:
butter, Spanish onion, beer, water

Directions:
Place Brats, Butter & sliced onion in a decent size kettle.
Pour in the Beer & the Water. (You can use only Beer -- just be sure the Brats are covered, completely].
Bring to a boil.
Reduce heat & cover.
Simmer for 30 minutes.
Remove from heat, but DO NOT remove cover until ready to grill!
Get your grill ready & when it is ready, drain the Brats (reserving liquid] & put on the grill & cook until golden brown. (Place them back into the warm Beer & cover to keep them warm, if needed].
Serve with or w/o a bun, with Kraut, chopped Onion &/or some Silver Springs Horseradish-style Brat mustard (NOT that bright yellow Stuff -- YUK] Be sure to have some extra ice cold brewski's to enjoy the Brats!
This recipe can be adjusted either way, to fit your needs!
You can also broil these if the weather won't permit grilling.
These go VERY good with  Recipe #305705 .
Pasta e Fagioli
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

Ingredients:
1 tablespoon olive oil
2 stalks celery, finely chopped
2 medium carrots, finely chopped
1 medium onion, chopped
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
1 (14.5 ounce) can diced tomatoes, undrained
¾ cup short tube-shaped ditalini pasta, cooked and drained
1 (15 ounce) can white kidney beans (cannellini), undrained

Directions:
Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender. Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp. Add the pasta and beans and cook for 5 minutes. Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 240.9
Fat: 4.7 g
Saturated fat: 0.6 g
Carbohydrates: 41.6 g
Sugars: 6.4 g
Dietary fiber: 7.5 g
Protein: 8.9 g
Cholesterol: 2.5 mg
Sodium: 883 mg
African Cabbage Stew
Category: soups-stews-and-chili
By MissGhana85

A flavorful stew with tomatoes and cabbage. Very versatile. Serve with boiled yams, plantains, potatoes, rice, or any other starch on the side. Sardines in tomato sauce can stand in for the mackerel.

Ingredients:
1 large head cabbage, diced
¼ cup canola oil
1  onion, diced
2 teaspoons minced garlic
4  roma (plum) tomatoes, diced
1 cup water
1 (6 ounce) can tomato paste
1 (15 ounce) can mackerel in tomato sauce
1 pinch red pepper flakes, or to taste
1 pinch seasoned salt, or to taste

Directions:
Place cabbage into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain. Heat canola oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir tomatoes into onion mixture, place cover on saucepan, and cook until tomatoes are soft, 10 to 15 minutes. Mix water and tomato paste in a small bowl until smooth; pour into the saucepan. Stir the mixture, replace the cover, and cook another 5 minutes. Add mackerel in tomato sauce; season with red pepper flakes and seasoned salt. Stir drained cabbage into the mixture. Cover saucepan and simmer mixture until mackerel is hot, 10 to 15 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 12 servings

Calories: 137.9
Fat: 6.8 g
Saturated fat: 1 g
Carbohydrates: 11.5 g
Sugars: 6.4 g
Dietary fiber: 3.8 g
Protein: 9.3 g
Cholesterol: 23.8 mg
Sodium: 266.2 mg
Bronzed Veal Chops


Ingredients:
salt, garlic powder, onion powder, dried thyme leaves, ground cumin, dry mustard, paprika, black pepper, white pepper, cayenne, olive oil

Directions:
Combine the first 10 ingredients in a small bowl.
Sprinkle all surfaces of the chops evenly with the seasoning mix.
Pre heat 1 Tbs. olive oil in a 12-inch skillet.
Place the chops in the skillet 2 at a time and cook for 3 minutes, turn and cook 2 or 3 more minutes.
Remove the cook chops, wipe the skillet clean, place back over high heat, add 1 Tbs. olive oil and repeat the process with the remaining chops.
Fruit Dessert Pizza


Ingredients:
red currant jelly, cream cheese, fresh strawberries, blueberries

Directions:
Preheat oven to 350°F
Press cookie dough onto a 14" pizza pan.
Bake for 8 minutes or until lightly browned. Cool.
Mix cream cheese with curd until smooth; blend in almond extract. Spread cheese mixture on cooled crust.
Arrange fruit on cheese mixture. Soften jelly by stirring vigorously until smooth. Brush fruit with softened jelly.
Chill several hours and serve.
Baked Pineapple


Ingredients:
pineapple rings, brown sugar

Directions:
Place the slices of pineapple on a foil lined cookie sheet., Sprinkle with the brown sugar., Bake for 10 minutes in 350 degree oven.
Strawberry Mousse


Ingredients:
strawberry, granulated sugar, kirsch, Grand Marnier, confectioners' sugar, heavy cream

Directions:
Place half the strawberries in a bowl and sprinkle with the granulated sugar and kirsch.
Let macerate for 15 minutes.
Puree the remaining strawberries together with the confectioners' sugar in a blender.
Whip the cream to stiff peaks.
Reserve a quarter of the whipped cream for garnish and refrigerate.
Carefully fold the remaining cream into the pureed strawberries.
Arrange the macerated strawberries in 4 balloon-shaped wine glasses, reserving a few strawberry slices for garnish.
Fill the glasses with the strawberry cream, cover with plastic wrap, and refrigerate for a few hours.
Pipe the reserved whipped cream through a pastry bag fitted with a star tip over the mousse and decorate with the remaining sliced strawberries.
Variation: Substitute an equal amount of raspberries for the strawberries.
Chicken Kebabs


Ingredients:
green onion, gingerroot, garlic, boneless skinless chicken breast, green onions, zucchini, bell peppers, button mushrooms, cooked rice

Directions:
Combine the first 6 ingredients in a bowl; marinate in refrigerator 30 minutes, stirring occasionally.
Remove the green tops from large onions and cut white portion of each onion into 3 pieces; set aside.
Drain the chicken.
Tightly thread 3 chicken pieces, 3 onion pieces, 3 zucchini pieces, 3 pepper squares and 3 mushrooms alternately onto each of 8 skewers.
(If using wood skewers, soak in water for a few minutes before threading with vegetables and meat].
Place the kebabs on the barbecue and cook until done, turning frequently (about 15 to 18 minutes].
Serve over rice or noodles.