lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Galette
Ingredients:
- 3/4 heavy cream
- 1/3 fresh basil
- 2 sugar
- 3/4 mascarpone cheese
- 2 fresh basil leaves
- 18 -24 granulated sugar
- 1/4 all-purpose flour
- 2 1/2 all-purpose flour
- 1 1/8 salt
- 1 sugar
- 1 unsalted butter
- 1/3 strawberry
- 1 sugar
- 1/4 sugar
- 1 cornstarch
- 2 water
- 1 unsalted butter
- 1
Instructions:
1. Make the basil cream:
2. Combine cream, basil, and sugar in a double boiler and stir until sugar dissolves, about 4 minutes.
3. Cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 hours for a more pronounced basil flavor).
4. Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form.
5. Cover, and refrigerate until ready to serve, up to 24 hours.
6. Make the fried basil: Heat oil in a deep skillet to 325 degrees.
7. Fry basil, a few leaves at a time, for 12 seconds. (The leaves will cause the hot oil to spatter- use splatterguard)
8. Drain leaves on paper towels, and let cool completely. Sprinkle both sides of the leaves with sugar. (Basil can be stored at room temperature overnight.).
9. Make the dough: Sift flour, salt, and sugar in a food processor to combine. Cut in butter, and pulse until mixture forms coarse crumbs.
10. Add ice water, and mix until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
11. Preheat oven to 350 degrees.
12. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
13. Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use (want perfect even center slices for the concentric rings). Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries.
14. Refrigerate for 15 minutes.
15. Whisk egg yolk and water o male eggwash. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar.
16. Dot berries with butter.
17. Bake until crust is golden brown, 40 to 45 minutes.
18. Transfer to a serving plate. Serve warm with basil cream and fried basil.
Title: Strawberry Kiwi Pavlova
Ingredients:
- 3 cream of tartar
- 1 granulated sugar
- 3/4 pure vanilla extract
- 1 marshmallow creme
- 1/2 creme fraiche
- 1/2 kiwi fruit
- 1 strawberry
- 1 dried cranberries
- 1
- 2
Instructions:
1. Preheat the oven to 275°F
2. Beat egg whites with cream of tartar until soft peaks form, adding sugar 1TB at a time. Beat in vanilla.
3. On foil or parchment lined baking sheet, spread meringue into a 10" circle, pushing up edges to form a well in the middle. Bake for 1 1/2 hours or until firm to the touch. Turn off oven & leave meringue inside to dry.
4. Remove meringue to a serving platter.
5. While cream is whipping, combine marshmallow creme & creme fraiche. Fold in whipped cream. Spread this mixture over the cooled meringue.
6. Decoratively arrange the sliced kiwi & strawberries. Drizzle nutella over top & sprinkle with dried cranberries.
Title: Almond Cookies
Ingredients:
- 1 1/2 butter
- 1 brown sugar
- 1 sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 2 1/4 baking powder
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Blend together butter and sugars for a few minutes, until thoroughly combined.
3. Beat eggs separately, then stream into the bowl while running the mixer on low. Continue blending and add almond extract until combined.
4. Add one cup of flour to the bowl while blending, then add baking powder, then gradually add remaining flour until fully combined. Blend in almonds until distributed evenly.
5. Using a tablespoon or small cookie scoop, place dough on ungreased cookie sheets about three inches apart to prevent cookies from bleeding together. Only bake one rack of cookies at a time to ensure even baking.
6. Bake 10-12 minutes or until browned around the edges. Remove baking sheets from oven and allow to rest for a few minutes before removing to racks to cool. Remove cookies carefully, since the high butter content means they'll still be soft until they cool completely.
7. Repeat baking remaining cookies, ensuring that baking sheets are only on one rack.
Title: Domino Sugar Cookies
Ingredients:
- 1 margarine
- 3/4 light brown sugar
- 3/4 granulated sugar
- 2 eggs
- 2 milk
- 2 vanilla
- 4 all-purpose flour
- 2 1/2 baking powder
- 1 salt
Instructions:
1. Beat butter and sugars together until light and fluffy. Add the eggs, milk, and vanilla and re-mix.
2. Combine the flour, baking powder, and salt, and blend it into the batter.
3. Cover and chill in the fridge 3-4 hours.
4. Roll out the dough on a lightly floured counter, board, or rolling pin cloth. Be sure to also flour the rolling pin or dough will stick. Cut into shapes about 1/4 inch think and place on a cookie sheet on top of parchment paper.
5. Bake at 375 degrees for 8-10 minutes or until the edges are very light, light brown. Cool completely and decorate as desired.
Title: Oatmeal Raisin Cookies With Applesauce
Ingredients:
- 1 old fashioned oats
- 2 white whole wheat flour
- 1 1/2 baking soda
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 salt
- 1/2 raisins
- 2/3 egg
- 1 canola oil
- 3 unsweetened applesauce
- 3/4 vanilla extract
- 1 1/2 brown sugar
- 1/3 Splenda sugar substitute
- 1/3
Instructions:
1. Preheat oven to 350 degrees F. Lightly spray a cookie sheet with cooking spray.
2. In a large bowl, combine flour, baking soda, oats, cinnamon, salt, and nutmeg. Toss with raisins.
3. In a medium bowl, cream together egg, applesauce, canola oil, vanilla, and the sugars. Whisk to blend thoroughly.
4. Fold egg-sugar mixture into flour-oat mixture, 1/3 at a time, mixing well.
5. Drop by the tablespoonful onto prepared cookie sheet, about 2 inches apart.
6. Bake for 12 to 15 minutes until golden brown.
7. Using a metal spatula, transfer cookies to a cooling rack.
8. When cool, store in an airtight container.
Title: Easter Peeps Pots De Crème
Ingredients:
- 2/3 sugar
- 1 egg
- 4 heavy cream
- 1 1/4 lemon rind
- 1 lemon juice
- 1/2 marshmallow peep
- 1/2
Instructions:
1. Preheat oven to 325.
2. Whisk lemon juice, sugar, egg, egg yolks together. Whisk in the cream until the sugar dissolves. Pass the mixture through a strainer; stir in the lemon rind.
3. Place 6 - 3/4 cup pot de creme cups, or custard cups, in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 35 minutes.
4. Remove the pan from the oven. Remove dishes from the pan and allow them to cool. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
5. To Serve.
6. Beat the remaining whipping creme until soft peaks form. Spoon one tablespoon of whipped cream atop each pot de creme. Place one "peep" in the cream to hold it upright.
Title: S'mores Cookie Bars
Ingredients:
- 2 all-purpose flour
- 2 graham cracker crumbs
- 1 baking powder
- 1/4 salt
- 1 unsalted butter
- 1 1/2 light brown sugar
- 2 eggs
- 2 marshmallow creme
- 2
Instructions:
1. Preheat oven to 350.
2. Line a 13 x 9 dish with foil and grease the foil.
3. In a bowl combine flour, graham cracker crumbs, baking powder and salt Mix well.
4. In a large bowl, with a mixer, beat butter and sugar til light, about 2 minute Beat in eggs. Slowly beat in the flour mixture.
5. Divide dough in half. Press half into prepared pan.
6. Spread with marshmallow topping and sprinkle with 1 1/2 Celsius choc chips.
7. Scatter rest of dough on top, letting some of the marshmallow and chips peek through.
8. Bake until golden brown 30-35 minutes. Upon immediate removal of the oven, sprinkle on remaining chocolate chips.
9. Peel off the foil when cool.
10. Best to chill the bars 1 hour or overnight for easiest removal from pan.
Title: Nutmeg Sauce
Ingredients:
- 1 1/2 cornstarch
- 1/4 sugar
- 1 water
- 1 lemon juice
- 1 butter
- 1/2 nutmeg
- 1/4 salt
Instructions:
1. Blend cornstarch and sugar.
2. Add boiling water, stirring constantly until thick.
3. Add lemon juice, butter, nutmeg and salt.
4. Serve warm.
5. My Method:
6. I just whisked everything, except the butter, together and cooked it.
7. When boiling hot, I whisked in the butter and stirred until thickened.
Title: Mint Chocolate Cookies
Ingredients:
- 1 unsalted butter
- 1 3/4 sugar
- 2 eggs
- 3/4 all-purpose flour
- 2 baking soda
- 1 baking powder
- 1 salt
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Line 2 baking sheets with parchment paper.
3. Using electric mixer, beat butter and sugar in large bowl until well blended.
4. Beat in eggs and peppermint extract.
5. Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended.
6. Form dough into 1-inch balls.
7. Place 2 inches apart on prepared baking sheets.
8. Flatten balls slightly to 1 1/2-inch rounds.
9. Bake cookies until edges begin to firm but center still appears soft, about 13 minutes.
10. Cool on baking sheets 5 minutes.
11. Transfer cookies to racks and cool completely.
12. (Cookies can be prepared up to 5 days ahead. Store in airtight container at room temperature.) Makes about 48.
Title: Easy Peach Cobbler
Ingredients:
- 1 butter
- 1 cinnamon
- 1/2 vanilla ice cream
Instructions:
1. Heat oven to 375 degrees.
2. Pour peaches along with syrup into bottom of lightly greased 13x9x2 baking pan.
3. Sprinkle evenly with dry cake mix pressing down firmly.
4. Pour melted butter evenly over cake mix and sprinkle lightly with cinnamon if desired.
5. Bake about 45 minutes or until cake mix is lightly browned.
6. Serve warm with ice cream or whipped cream.
Title: Dump Cake
Ingredients:
- 1 1/2 whole wheat flour
- 1 1/2 eggs
- 3 baking soda
- 1 salt
- 1 cinnamon
- 2 clove
- 1 stevia powder
- 1 Splenda granular
- 1
Instructions:
1. line 11 x 13 pan with quick release aluminum foil.
2. in large bowl mix all ingredients until moist, pour in pan.
3. Bake at 350 for 20-25 minutes.
4. I have also substituted the fruit coctail for 2 cups of berries and 1 cup of sugar free apple sauce.
Title: Low Fat Rice Pudding
Ingredients:
- 2 rice
- 2 skim milk
- 1/2 sugar
- 5 1/2 fat-free evaporated milk
- 1 butter
- 1/2 raisins
- 1 vanilla
- 1 cinnamon
Instructions:
1. Put cooked rice, sugar, milk, vanilla, butter and raisins in a pot. Simmer until milk is absorbed, about 30 minutes. Add evaporated milk and continue to simmer and stir until absorbed, about 15 minutes. Add cinnamon and stir.
2. Spoon into serving dish and top with fat free whipped cream, if desired.
Title: Chocolate Glaze (That Hardens when Cool)
Ingredients:
- 2 margarine
- 2 hot water
- 2 confectioners' sugar
- 1 vanilla
- 1/2
Instructions:
1. Combine melted margarine or oil, cocoa, and hot water.
2. Blend in confectioners' sugar and vanilla.
3. Pour or spread on brownies or cake.
4. Glaze will harden when cool.
Title: Cookie Salad
Ingredients:
- 1 instant vanilla pudding
- 1 buttermilk
- 1 Cool Whip
- 1 mandarin orange
- 1 french-style ladyfinger cookie
Instructions:
1. Mix vanilla pudding and buttermilk.
2. Stir in Cool Whip and drained Mandarin oranges.
3. Let set overnight. Before serving, stir in the 1 cup crushed Fudge Strip cookies.
Title: Chocolate Filled Biscotti
Ingredients:
- 4 all-purpose flour
- 1 baking powder
- 1 salt
- 1 butter
- 6 cream cheese
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 sweetened condensed milk
- 8 walnuts
- 1 confectioners' sugar
Instructions:
1. Prepare Cream Cheese Dough: In medium bowl, combine flour, baking powder, and salt.
2. In large bowl, with mixer on medium speed, beat butter and cream cheese until well blended. Gradually add sugars and beat 3 minutes or until light and creamy, occasionally scraping bowl with rubber spatula. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.
3. Place level 3/4 cup dough on sheet of plastic wrap. Repeat to make 7 more 3/4 cupfuls. Wrap each with plastic wrap and refrigerate overnight.
4. When ready to roll out dough, prepare Chocolate Filling: In 2-quart saucepan, heat sweetened condensed milk and chocolate over medium heat just until chocolate melts, stirring frequently. Remove saucepan from heat; stir in walnuts. Cool filling to room temperature, about 30 minutes.
5. Preheat oven to 350°F Grease 2 large cookie sheets.
6. Remove 1 piece of dough from refrigerator. On lightly floured 16-inch sheet of waxed paper, with floured rolling pin, roll dough into 10" by 6" rectangle. Spread heaping 1/4 cup filling lengthwise down center of rectangle. Starting from a long side and using waxed paper to help lift dough, fold 1 side of dough lengthwise over filling, then remaining side over dough (dough should overlap).
7. Pick up waxed paper and flip cookie log onto 1 side of prepared cookie sheet, seam side down. Repeat with another piece of dough and filling. Flip second log parallel to first log, leaving about 2 inches between logs.
8. Bake logs 20 to 22 minutes or until edges are lightly golden. Cool logs on cookie sheet 2 minutes, then transfer to wire rack to cool completely.
9. While logs bake, repeat with remaining dough and filling.
10. Wrap each cooled log separately with foil or plastic wrap, and store in tightly covered containers at room temperature up to 2 weeks or in freezer up to 3 months.
11. To serve, sprinkle logs with confectioners’ sugar. Cut each log crosswise on the diagonal into 12 slices. (If logs are frozen, thaw completely at room temperature before sprinkling with sugar and slicing.).
Title: Shelly's Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1/2 brown sugar
- 1 white sugar
- 2 vanilla extract
- 2 eggs
- 1 flour
- 1 baking soda
- 1 salt
- 3/4 chocolate chips
- oatmeal
Instructions:
1. Preheat oven to 375°F.
2. Cream together butter/margarine and both sugars.
3. Add remaining ingredients and mix well. (If mixture is too sticky, add more flour to make into a roll-able consistency.).
4. Roll into slightly flattened balls and place onto an ugreased cookie sheet.
5. Bake 6-7 minutes.
6. Let cookies cool for several minutes before removing onto cookie rack.
Title: Grenada Spice Cake
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/8 salt
- 1/2 unsalted butter
- 1 1/2 sugar
- 1 1/2 lime rind
- 1 nutmeg
- 1/2 ground cinnamon
- 1/4 ground allspice
- 3 eggs
- 1/2 milk
Instructions:
1. Sift the flour, baking powder and salt together onto a piece of wax paper and set aside. Cream together the butter, sugar, lime rind, nutmeg, cinnamon and allspice until silvery and light—no sugar grains should be discernible on the tongue when the mixture has been properly creamed. (This may take as long as 5 minutes at high mixer speed.) Beat the eggs in, one at a time. Now add the sifted dry ingredients alternately with the milk, beginning and ending with the dry. (I usually mix the flour in - in about five separate additions and the milk in - in three.).
2. Spoon the batter into a well buttered and floured 9 x 5 x 3-inch loaf pan, pushing the batter well to the corners and smoothing the surface as much as possible. Bake in a slow oven 300 F for 1 to 1 1/2 hours or until the cake begins to pull from the sides of the pan and leaves an imprint that vanishes slowly when you press the top with your fingers.
3. Remove the cake from the oven, stand the pan upright on a wire rack and allow the cake to cool in the pan for 10 minutes. Loosen the cake around the edges with a thin-blade spatula, turn out on a wire rack and cool to room temperature. To serve, slice just as you would pound cake.
4. Jean Anderson Cooks.
Title: Strawberry-White Chocolate Tiramisu
Ingredients:
- 2 heavy cream
- 1 1/2 cream cheese
- 1 ladyfingers
- 3 brandy
- 1 1/4 strawberries
- 2
Instructions:
1. Melt over hot, not boiling, water the white morsels and 1/4 C heavy cream, stirring until smooth; cool completely.
2. In a large mixer bowl, beat cream cheese until fluffy.
3. Stir in melted white morsels mixture.
4. In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture.
5. Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides in.
6. Arrange half of remaining lady fingers on bottom of pan.
7. In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan.
8. Cover with half the cream cheese filling.
9. Cover with 1/2 of the sliced strawberries.
10. Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture.
11. Top with the remaining strawberries; arranged attractively on top.
12. Cover; refrigerate until set, 4 hours or overnight.
13. Remove side of pan before serving.
Title: Midnight Espresso Crinkles
Ingredients:
- 6 butter
- 3/4 margarine
- 1/4 granulated sugar
- 1 brown sugar
- 1 eggs
- 2 instant coffee
- 2 water
- 2 vanilla
- 1 all-purpose flour
- 2 baking powder
- 2 salt
- 1/2
- 1/4
Instructions:
1. In small microwavable bowl, microwave baking chocolate uncovered on high 1 minute. Stir; microwave 1 minute longer, stirring every 15 seconds, until melted and smooth.
2. In large bowl, beat butter, oil and sugars with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in melted chocolate and eggs until well blended.
3. In small bowl, dissolve coffee granules in water. Add coffee mixture and vanilla to batter; beat until well blended. On low speed, beat in flour, baking powder and salt. Stir in chocolate chips. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
4. Heat oven to 350 degrees. Place sugar crystals in small bowl. Shape dough by rounded tablespoonfuls into 1 1/2-inch balls; dip tops of balls in sugar. On ungreased cookie sheets, place balls, sugar sides up, 3 inches apart.
5. Bake 11 to 13 minutes or until tops look dry (do not overbake). Cool 5 minutes; remove from cookie sheets to cooling racks.
Title: Amaretto Pound Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 vodka
- 3/4 Amaretto
- 1/4 eggs
- 1/4 sugar
- 2/3 butter
- 4 Amaretto
- 1
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare a tube pan by coating with non-stick cooking spray and flour (I use Baker's Joy).
3. FOR CAKE:.
4. Place all ingredients, except eggs into your mixing bowl.
5. Blend well.
6. Add eggs, one at a time, mixing well after each addition and beat until mixture is smooth.
7. Pout into prepared pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
8. GLAZE:.
9. During the last few minutes the cake is baking, prepare the glaze by placing all glaze ingredients in a small saucepan and mixing well.
10. Bring the mixture to a boil and boil for 4 minutes, stirring constantly.
11. When cake is ready and removed from the oven, poke holes into the top of the cake with an ice pice or similar object WHILE THE CAKE IS STILL IN THE BAKING PAN.
12. Pour the glaze over the cake and let it stand for 20 minutes.
13. Invert the cake onto a serving platter and sprinkle with powdered sugar, if desired.
Title: Mississippi Mud Cake
Ingredients:
- 2 sugar
- 1 vegetable shortening
- 4 eggs
- 1 1/2 flour
- 1/3 salt
- 1/2 vanilla
- 2 miniature marshmallows
- 1 powdered sugar
- 2 butter
- 4 1/2 margarine
- 1/3 evaporated milk
- 1 vanilla
- 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour 13x9x2 inch baking pan; set aside.
3. Cream sugar and shortening with electric mixer in mixing bowl until light and fluffy.
4. Add eggs; beat at low speed until well blended.
5. Combine flour, cocoa, and salt in separate bowl.
6. Add to creamed mixture; blend well.
7. Stir in vanilla nuts.
8. Pour into prepared pan.
9. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean.
10. Remove from oven.
11. Sprinkle marshmallows evenly over top.
12. Return to oven 10 minutes, or until marshmallows are melted.
13. Cool in pan on rack.
14. Frost with Mississippi Mud Icing.
15. To prepare icing: Combine powdered sugar and cocoa in small mixing bowl.
16. Add butter; blend well.
17. Add milk and vanilla; beat with mixer until smooth.
18. Stir in nuts.
19. Chill before cutting into squares.
Title: Knockout Pie
Ingredients:
- 1 1/3 graham cracker crumbs
- 2 sugar
- 1/3 butter
- 1 sugar
- 1/4 cornstarch
- 2 eggs
- 1 2% low-fat milk
- 2 1/2 vanilla extract
- 1 1/2 heavy cream
- 1 confectioners' sugar
- 2/3 dark rum
- 2
- 1
Instructions:
1. For crust, heat oven to 375°F In a large bowl combine cracker crumbs, sugar and butter. Press on bottom and sides of a 9-inch pie plate. Bake 8 minutes or until edge is golden brown. Cool on wire rack.
2. For filling, in a large bowl combine sugar and cornstarch; stir with a whisk. Add eggs, egg yolk and about 3/4 cup milk; whisk to combine.
3. In a medium saucepan, heat remaining 1 3/4 cups milk until hot; gradually whisk into egg mixture. Pour mixture back into pan; cook over medium heat, stirring with a wooden spoon, until thick and bubbly. Turn to very low heat; cook and stir 1 minute. Remove from heat and stir in vanilla.
4. For the vanilla custard, pour about half of the custard into a bowl and press plastic wrap on surface. For the chocolate custard, add chocolate to remaining custard in pan and whisk until smooth. Pour into pie shell and press plastic wrap onto surface. Chill both custards 3 hours or until cold.
5. Beat cream until soft peaks form. Add confectioners’ sugar and rum and beat until stiff (almost instantly). Whisk vanilla custard and fold in whipped cream. Spread on top of the chocolate layer and garnish with chocolate shavings. Chill 2 hours or until firm enough to cut.
Title: Pice Bach (Welsh Cakes) Welsh
Ingredients:
- 1 plain flour
- 6 caster sugar
- 1 baking powder
- 4 currants
- 1 mixed spice
- 2 eggs
- 4 margarine
- 4 milk
Instructions:
1. Sift the flour, baking powder, and mixed spice; rub in the margarine and lard; add the sugar, currants and beaten egg.
2. Mix in milk to make a stiff dough and roll out 1/4-inch thick.
3. Cut into 2-inch rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side.
4. British Cookery (BTA/BFPC).
Title: Healthy Easy Cinnamon Roll Substitute
Ingredients:
- 1 peanut butter
- 1/2 fat-free cottage cheese
- 1/4 cinnamon
- 1/8 Sweet 'n Low
- 1/8
Instructions:
1. spread pb, then cottage cheese evenly onto flat bread, leave about 1/4 to 1/2 inch on sides not spread upon.
2. sprinkle on cinnamon.
3. microwave 10 seconds at a time until nicely warm and cottage cheese beginning to melt.
4. sprinkle on sweet n low.
5. roll up
6. enjoy.