iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chicken-Fried Ribs

Ingredients:
About 6 cups vegetable oil
2 racks baby back ribs (about 1 pound each), cut into ribs
1/3 cup all-purpose flour
3 large eggs, lightly beaten
1 1/2 to 1 3/4 cups panko (Japanese bread crumbs)
1/2 cup sour cream
2 tablespoons mayonnaise
1 Kirby cucumber, coarsely grated
2 tablespoons Dijon mustard
Equipment: a deep-fat thermometer

Instructions:
Preheat oven to 200°F.
Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.
Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and panko in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and panko.
Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325°F between batches.)
Stir together sauce ingredients. Serve ribs with sauce.
Dark Gingerbread Pear Cake

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 stick unsalted butter
1/4 cup water
1/2 cup packed dark brown sugar
1/2 cup molasses (not robust or blackstrap)
3 large eggs
1/4 cup grated peeled ginger
1 Bosc pear
Accompaniment: whipped cream

Instructions:
Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
Whisk together flour, baking soda, cinnamon, allspice, and salt.
Melt butter with water.
Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.
Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.
Braised Fingerling Potato Coins

Ingredients:
2 pounds fingerling potatoes, peeled if desired, 2 cups water, 3/4 stick unsalted butter, cut into bits, 3 tablespoons finely chopped flat-leaf parsley, Equipment: an adjustable-blade slicer

Instructions:
Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.
French 75 Cocktail

Ingredients:
1/3 cup sugar
1/3 cup water
1/2 cup gin (preferably English dry gin)
3 tablespoons fresh lemon juice
1 (750-ml) bottle well-chilled Champagne
Garnish: julienned lemon zest

Instructions:
Heat sugar and water in a small heavy saucepan over medium heat, stirring, until sugar has dissolved. Cool.
Combine syrup with gin and lemon juice. Chill until cold.
Add 2 tablespoons gin mixture to each Champagne flute. Slowly top off with Champagne.
German Potato Salad

Ingredients:
2 1/4 pounds potatoes (waxy variety, such as Yukon Gold
4 slices bacon
2 1/2 cups chicken broth
1/4 cup white wine vinegar
1 cup onions, diced
1 teaspoon salt, or to taste
1 teaspoon sugar, or to taste
1/4 teaspoon ground white pepper
1/4 cup vegetable oil
2 tablespoons mild brown mustard
1/2 bunch chives
snipped

Instructions:
Cook the potatoes in simmering salted water until just tender, about 15-18 minutes. Drain and dry. While the potatoes are still hot, remove the skins and slice the potatoes 1/2-inch thick.
While the potatoes are cooking, prepare the dressing. Cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp. Remove the bacon to a plate with a slotted spoon, reserving the bacon fat in the pan; crumble the bacon into small pieces, and reserve.
Bring the chicken broth, vinegar, onions, salt, sugar, and pepper to a boil.
Combine the oil, rendered bacon fat, and mustard with the warm potatoes. Pour the boiling broth-vinegar mixture over the potatoes. Toss in the crumbled bacon and chives.
Soft Tacos with Fried Parsley and Lemon

Ingredients:
About 4 cups vegetable oil for frying
1 bunch curly parsley, coarse stems discarded
1 small lemon, thinly sliced crosswise
8 (6-inch) corn tortillas, warmed
a deep-fat thermometer
lemon wedges

Instructions:
Heat 1 1/2 inches oil to 375°F in a 2 1/2- to 3-quart saucepan, then fry parsley (use caution; oil will spatter) until leaves are dark green, about 45 seconds. Transfer with a slotted spoon to several layers of paper towels and season with salt.
Return oil to 375°F, then fry lemon slices, stirring occasionally, until golden in spots, 1 to 2 minutes. Transfer to paper towels and season with salt. Serve parsley and lemon wrapped in tortillas.
New England Clam Chowder

Ingredients:
1 1/4 pound canned clams, minced, juices reserved, 2-3 cups bottled clam juice, 2 bacon slices, minced, 1 onion, diced, 2 tablespoons all-purpose flour, 1 bay leaf, 1/2 teaspoon thyme leaves, chopped, 1 pound potatoes, peeled, diced, 3 cups heavy cream or half and half, 6 tablespoons dry sherry, or to taste, Salt, to taste, Freshly ground black pepper, to taste, Tabasco sauce, to taste, Worcestershire sauce, to taste, Oyster or saltine crackers, as needed

Instructions:
Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
Add the potatoes and simmer until tender, about 15 minutes.
Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.
Tomato Sauce

Ingredients:
3 Tbsp olive oil
2 yellow onions, finely diced
8 cloves garlic, minced
2 1/2 lb plum (Roma) tomatoes, peeled, seeded, and chopped
1 Tbsp chopped fresh basil
Salt and freshly ground pepper

Instructions:
Heat the olive oil in a large saucepan over medium-high heat. Add the onions and sauté until translucent, about 6 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the tomatoes, bring the sauce to a boil, reduce the heat, and simmer for 20-25 minutes. Add the basil and simmer for 5 minutes more. Taste and season with salt and pepper.
Replace the fresh tomatoes with whole canned tomatoes that have been seeded and coarsely chopped. (Reserve the juices to add to the pot as well.) Be sure to taste the tomatoes before starting the sauce. If the tomatoes need extra body or flavor, sauté 1/4-1/3 cup tomato paste with the onions after the onions are translucent. Or replace half of the whole tomatoes with tomato purée.
Cheese-Filled Risotto Croquettes with Tomato Sauce

Ingredients:
3 cups leftover cooked risotto, 1/2 cup grated Parmesan, 2 Tbsp heavy cream, 2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil, 1 large egg yolk, Salt and freshly ground pepper, 5 oz mozzarella or Fontina cheese, All-purpose flour for dredging, Egg wash: 1 large egg whisked with 2 Tbsp cold milk or water, 1 cup fresh white bread crumbs, Vegetable oil for deep-frying, 2 cups tomato sauce

Instructions:
In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.
Panna Cotta with Lemon-Thyme Peaches

Ingredients:
1 1/4 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
2 tablespoon water
1 1/4 cups heavy cream
1 cup plain low-fat yogurt
1/4 cup mild honey
1/8 teaspoon pure almond extract
1 1/2 tablespoon fresh lemon-thyme leaves
1 tablespoon sugar
3 peaches
peeled if desired
pitted
and thinly sliced

Instructions:
Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and 1/8 tsp salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved.
Whisk together yogurt, honey, and almond extract, then whisk in cream mixture.
Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours.
Mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature 20 minutes. While peaches macerate, let panna cotta stand at room temperature.
Top bowls of panna cotta with peaches and their juice. Drizzle with additional honey if desired.
Bibb Lettuce, Parsley, and Mint Salad

Ingredients:
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons extra-virgin olive oil
1 medium head Bibb lettuce, leaves torn if large (6 cups)
1 1/3 cups packed flat-leaf parsley leaves
2/3 cup packed mint leaves
1/2 seedless cucumber
halved lengthwise and thinly sliced

Instructions:
Whisk together lemon juice, oils, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lettuce, herbs, and cucumber with just enough dressing to coat.
Fingerling Potatoes with Chives and Tarragon

Ingredients:
1 1/2 pound fingerling potatoes such as Russian Banana, 1 1/2 cups water, 3 tablespoons extra-virgin olive oil, 1 large garlic clove, finely chopped, 3 tablespoons chopped chives, 1 tablespoon chopped tarragon

Instructions:
Peel potatoes and halve lengthwise.
Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.
Grilled Herbed Poussins

Ingredients:
1/4 cup chopped basil
1 1/2 tablespoons finely chopped rosemary
1 tablespoon thyme leaves
2 fresh bay leaves, finely chopped
3 tablespoons extra-virgin olive oil
2 small garlic cloves, chopped
4 poussins (1 to 1 1/4 pound each) or small Cornish hens
backbones cut out and birds split in half

Instructions:
Blend together herbs, oil, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper in a blender until finely chopped, then rub all over poussins.
Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
Oil grill rack, then grill poussins, skin sides down first, directly over coals, turning once, until well browned, 2 to 3 minutes. Move poussins to area with no coals underneath and grill, covered, until just cooked through, 15 to 20 minutes more. Transfer poussins to a platter and let stand 10 minutes.
Goat Cheese with Olives, Lemon, and Thyme

Ingredients:
1/2 cup assorted olives
3 fresh thyme sprigs
3 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon zest
1 (4- to 5-ounce) fresh goat-cheese medallion or 2 (2-ounces) goat-cheese buttons
Crisp Rosemary Flatbread

Instructions:
Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.
Serve olive mixture over goat cheese.
Cipolline with Bay Leaf and Golden Raisins

Ingredients:
1/4 cup golden raisins
1 tablespoon sugar
1 tablespoon unsalted butter
3/4 pound cipolline or small (1 1/2-inch) white boiling onions, peeled
1/3 cup dry white wine
1/2 fresh or dried bay leaf
Crisp Rosemary Flatbread

Instructions:
Soak raisins in hot water until ready to use.
Cut out a 10-inch round of parchment paper.
Heat sugar in center of a 10-inch heavy skillet over medium heat until it starts to melt. Cook, tilting skillet occasionally so sugar melts evenly, until golden brown. Stir in butter, then add onions and cook, stirring occasionally, until they are beginning to brown, about 3 minutes. Add wine, bay leaf, 1/4 teaspoon each of salt and pepper, and drained raisins.
Reduce heat to low and cover onions with parchment, then with lid. Gently simmer, shaking skillet occasionally, until onions are tender, 18 to 20 minutes.
Remove lid and parchment, then simmer, stirring occasionally, until liquid is reduced to a glaze, about 3 minutes. Discard bay leaf. Serve warm or at room temperature.
Crisp Rosemary Flatbread

Ingredients:
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Instructions:
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.
Ceviche of Red Snapper

Ingredients:
1/2 lb snapper fillet
2 Tbsp fresh lime juice
1 Tbsp extra-virgin olive oil
1 tsp minced jalapeño, seeded
1 clove garlic, minced
1/2 tsp salt
1/8 tsp freshly ground pepper
2 plum (Roma) tomatoes
1/2 small red onion
1 green onion
4 tsp chopped fresh cilantro or flat-leaf parsley

Instructions:
Cut the snapper into small dice or strips.
Combine the lime juice, olive oil, jalapeño, garlic, salt, and pepper in a bowl and whisk to blend well. Add the snapper and toss to coat evenly. Cover and refrigerate for at least 8 hours or up to overnight.
As close as possible to the time you wish to serve the ceviche, prepare the other vegetables. Peel and seed the tomatoes and cut into neat dice or julienne. Cut the red onion into very thin slices and separate the slices into rings. Cut the green onion, white and green parts, very thinly on the bias.
Fold the cilantro into the ceviche and mound it on a chilled platter or individual plates. Scatter the tomato, red onion, and green onion on top of the ceviche.
Squash Salad

Ingredients:
2 each small zucchini and yellow squash, ends trimmed, 2 tablespoons red-wine vinegar, 1 tablespoon Dijon mustard, 3 tablespoons extra-virgin olive oil, 1 large bunch arugula, trimmed, washed, and patted dry, 1 large ripe tomato, cored, 2 tablespoons chopped flat-leaf parsley

Instructions:
1. Cut the zucchini and squash in thin slices on the diagonal; place in a bowl.
2. Prepare the dressing: Whisk the vinegar, mustard, salt, and pepper together in a bowl. Slowly drizzle in the oil, whisking constantly until thickened. Toss with the squash. Let rest 10 minutes.
3. Place the arugula in a salad bowl. Cut the tomato in half lengthwise and then into very thin wedges; scatter over the greens.
4. Before serving, spoon the squash and dressing over arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.
Baked Pears with Ice cream

Ingredients:
2 firm pears, Juice of half a lemon, 1/2 cup apple juice, 1/2 cup water, 2 tablespoons brown sugar, 4 small scoops vanilla ice cream, for serving

Instructions:
1. Preheat the oven to 375°F.
2. Peel the pears with a vegetable peeler. Cut them in half lengthwise, leaving the stems on two of the halves if possible, and remove cores with a small melon baller. Place in an 8x8-inch baking pan, cut-side down.
3. Combine the lemon juice, apple juice, water, and brown sugar; pour over the pears. Set the pan over medium heat and bring the juices to a boil. Cover the pan with aluminum foil. Bake for 40 minutes (basting after 15 minutes), or until the pears are tender when tested with a toothpick.
4. Chill the pears overnight in the refrigerator, covered with the cooking syrup. Serve in four small dessert bowls to fit, cored-side up, with a small scoop of ice cream in the center of each. Spoon a little of the syrup into each bowl.
Garlic Herb Bread

Ingredients:
6 tablespoons unsalted butter at room temperature, 2 large cloves of garlic, finely minced, 1 tablespoon chopped flat-leaf parsley, 1 loaf French bread, about 12 inches long

Instructions:
1. Combine the butter, garlic, and parsley in a small bowl.
2. Shortly before serving, preheat the oven to 350°F. Cut the bread into 1-inch slices without cutting all the way through. Spread the butter into each slice. Wrap the bread in aluminum foil, gathering it loosely over the top.
3. Heat bread in the oven for about 20 minutes for the butter to melt. Serve in a basket, wrapped in a napkin.
Pizza Margherita

Ingredients:
3/4 cup warm (105-115°F) water
2 1/2 tsp (1 package) dry yeast
1 tsp honey
1 1/3 cups bread flour
1 cup semolina flour
1/4 tsp salt
Vegetable oil for coating
Cornmeal for sprinkling (optional)
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh basil
1 tsp chopped fresh oregano
1 clove garlic, minced
Freshly ground pepper
1 cup tomato purée
4 plum (Roma) tomatoes, sliced
4 1/4 oz part-skim mozzarella, thinly sliced
1/4 cup grated Parmesan

Instructions:
Combine the water, yeast, and honey in a large bowl. Stir in just enough of the bread flour to make a batter about the consistency of buttermilk. Cover and let proof in a warm place until the surface is puffy, about 1 hour.
Add the remaining bread flour, the semolina flour, and the salt. Knead in a stand mixer fitted with dough hook on medium speed, or by hand, until the dough is smooth, springy, and elastic, 4 minutes with the mixer or 10 minutes by hand. Rub the dough lightly with oil, place in a clean bowl, and cover with a cloth. Let the dough rise at warm room temperature until doubled in volume, about 1 1/2 hours.
Punch down the dough, sinking your fist into it to deflate it, and divide into 4 equal pieces for individual pizzas or leave it whole for a large pizza. Form the dough into smooth ball(s), cover, and let rise again until doubled in volume, 45-60 minutes.
Preheat the oven to 450°F. Lightly oil a 16-inch pizza pan or large baking sheet with vegetable oil or scatter with cornmeal.
On a lightly floured surface, roll and stretch out the ball(s) of dough to an even 1/4-inch thickness. If the dough has not relaxed properly, it may spring back as you stretch it; simultaneously spinning and stretching the dough will help. (This may be accomplished flat on a work surface or by spinning and tossing it into the air, then catching the disk on the back of your hands. Avoid tearing the dough or creating very thin patches.) Transfer the dough round to the prepared pan.
For the topping, mix together the olive oil, basil, oregano, garlic, and pepper to taste. Spread this mixture evenly over the pizza dough. Spread evenly with the tomato purée and top with the sliced tomatoes and mozzarella. Scatter the Parmesan over the top.
Bake until the dough is golden brown and the toppings are very hot, 20-30 minutes for 1 large pizza or 10-12 minutes for individual rounds. Cut into wedges and serve at once, or let cool for 5-10 minutes and serve warm.
Dr. BBQ's Lobster with Chili-Lime Butter

Ingredients:
Chili-Lime Butter
1 cup (8 ounces) butter
Juice of 2 limes
2 tablespoons good-quality chili powder
Salt, as needed
Black pepper, as needed
2 whole live Maine lobsters, about 1 1/2 pounds each
Your favorite barbecue rub
as needed

Instructions:
Prepare the grill for cooking over direct medium heat. In a small saucepan, melt the butter and blend in the lime juice, chili powder, and salt and pepper to taste. Set aside.
Split the lobsters completely in half down the back with a chef's knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the butter. Season the tails lightly with the rub. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chili-Lime Butter into the tail shells. Cook until the lobster is just barely done, another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chili-Lime Butter for dipping.
Summer Cannoli

Ingredients:
1 cup ricotta
1/2 cup mascarpone
"1/2 cup confectioners sugar", 1/4 teaspoon vanilla extract
1/2 teaspoon grated orange zest
2 tablespoons chopped pistachios (optional)
1 pound cake (we like the 11-ounce Sara Lee)
1 cup fresh berries (any kind)

Instructions:
1. Wrap the ricotta in a few damp paper towels and squeeze it over the sink for 30 seconds.
2. Whisk it in a large bowl until smooth.
3. Add the mascarpone, sugar, vanilla, and orange zest and whisk until fully incorporated.
4. Fold in the pistachios (if using).
5. Cut the pound cake into 1/2-inch slices and toast them in a toaster oven, or in a regular oven at 375°F for about 2 minutes a side.
6. Top each slice with a dollop of the cream, then sprinkle with the berries.
Grilled Peaches and Ricotta

Ingredients:
2 tablespoons unsalted butter
4 peaches, halved and pits removed
1/2 cup sugar
1/4 cup honey
"1 cup sheeps-milk (or cows-milk) ricotta"

Instructions:
1. Preheat a gas or charcoal grill to medium-high, or place a ridged grill pan over medium-high heat.
2. Spread the butter over each of the peach halves.
3. Grill the peaches, flat sides down, until warmed through, about 4 minutes.
4. Meanwhile, bring 1/2 cup water to a boil. Pour in the sugar and honey and stir until all the sugar has dissolved.
5. Serve the peach halves with generous spoonfuls of the ricotta in the centers, and drizzled with the sugar syrup.
Goat-Cheese Pizza

Ingredients:
2 1/2 cups green or red grapes, halved, 1 tablespoon finely chopped rosemary, 3 tablespoons extra-virgin olive oil, 1 pound store-bought pizza dough, 8 ounces soft goat cheese

Instructions:
1. Preheat a gas or charcoal grill to medium, or the oven to 450° F.
2. Toss together the grapes, rosemary, and 1 tablespoon of the olive oil; set aside.
3. Divide the dough into thirds and stretch each portion into a 10-inch circle.
4. Place the rounds on the grill or in the oven until cooked through, about 6 minutes, flipping each halfway through if using a grill.
5. Distribute the grapes, spoonfuls of the goat cheese, and the remaining olive oil on the pizzas.
6. Cover the grill (if using) and heat until the cheese begins to melt, about 5 minutes.