lumicero/recipes-ing2inst huggingface dataset:
Title: Pound Cakes from Heaven
Ingredients:
- 1 1/2 unsalted butter
- 3 sugar
- 5 eggs
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 evaporated milk
- 2/3 heavy cream
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees then grease and flour a 6 cup mini bundt pan and set aside.
2. Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy.
3. Gradually add sugar and beat for an additional minute.
4. Add eggs, one at a time, beating just until the yolk disappears.
5. Combine flour, baking powder and salt.
6. Then combine evaporated milk and heavy cream.
7. Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, ending with flour.
8. Stir in vanilla and almond extract and pour batter into prepared pan.
9. Bake for 60-75 minutes or until the cake tests done.
10. Cool in pan on a wire rack for 1 hour then remove from pan and continue cooling on wire rack until completely cool.
11. Serve plain, dust with powdered sugar or serve with whipped cream and berries.
Title: Spanish Honey-Almond Nougat
Ingredients:
- 1/4 white sugar
- 1/4 honey
- 1/4 hazelnuts
- 1/4 cinnamon
- 5
Instructions:
1. Toast,peel and grind almonds and nuts till powder.
2. Beat egg whites continuously until soft peaks come out (you know, it looks like snow ).
3. Mix carefully egg whites with powdered nuts.
4. In a suitable pan, heat honey and sugar stirring well with a wooden spatula until boiling and then add the nuts, egg mixture, dash of cinnamon and keep on stirring for 10 minutes until it's thick and all water has evaporated. Don't let it burn!.
5. When done, place the resulting paste in rectangular moulds lined with waxed paper. Any rectangular cake pan is suitable only fill it up to 2cm. thick, so you may need some pans.
6. Let the nougat bars cool at room temperature and then take them out of the moulds and store them wrapped in wax paper in any air tight container.
7. These bars (which are called TURRON in Spanish) are soft, sweet and delicious. Cut them widthwise to serve them. Nothing to do with British nougats!.
Title: Layered Chocolate Bars
Ingredients:
- 1 1/2 flour
- 3/4 butter
- 1/2 cream cheese
- 8 powdered sugar
- 1 Cool Whip
- 8 instant chocolate pudding mix
- 3 Cool Whip
- 8
- 1/2
Instructions:
1. For the crust:.
2. Cream the butter and flour; add the nuts. Press firmly into a 9X11 pan. Bake at 300 degrees farenheit for 15 minutes. Let cool completely.
3. For the first layer:.
4. Mix all ingredients well and spread on the cooled crust.
5. For the second layer:.
6. Prepare pudding according to package directions. Spread in the pan.
7. For the topping:.
8. Spread with cool whip and garnish with chocolate shavings.
9. Chill for 45 minutes and serve.
Title: Berry Mascarpone Trifle
Ingredients:
- 2 mascarpone cheese
- 3 heavy whipping cream
- 1 confectioners' sugar
- 1/2 granulated sugar
- 2 vanilla extract
- 1 frozen mixed berries
- 2 strawberries
- 2 blackberries
- 1 raspberries
- 8 ladyfingers
Instructions:
1. In a large bowl whip the heavy cream until stiff peaks form.
2. Add 1/2 cup confectioners' sugar and mix until well blended.
3. In a medium bowl mix mascarpone cheese with vanilla extract and other 1/2 cup sugar.
4. Fold in whipped cream.
5. In a medium bowl, puree thawed mixed berries with granulated sugar. Microwave for 1-2 minutes if necessary.
6. Separate lady fingers and dip each one (flat side down) in the berry puree.
7. Arrange in concentric circles on the bottom of the trifle bowl. Stack ladyfingers up along the sides of the trifle bowl so they are visible from the outside. This will create a cake "crust" for the filling.
8. Drizzle berry puree over the ladyfingers on the bottom.
9. Spread mascarpone/cream mixture over ladyfingers.
10. Add strawberries and blackberries. Continue layers of cream, berries, and puree.
11. In center layer, add more ladyfingers.
12. Continue layers of mascarpone/cream, berries, and puree until the top of trifle bowl.
13. Arrange strawberry slices along the edge of the the trifle bowl. Arrange raspberries and blackberries in concentric circles on the top layer of cream. Cover and refrigerate for 2 hours.
14. Reserve remaining puree for guests to drizzle over individual servings.
Title: Pumpkin Creme Dream
Ingredients:
- 2 pumpkin puree
- 6 milk
- 1/4 pumpkin pie spice
- 1/4 cornstarch
- 1/4 vanilla extract
- artificial sweetener
Instructions:
1. In a small pot, combine all ingredients (except for sweetener) and stir well. Bring to a boil, stirring constantly. Once mixture begins to froth, continue to boil for 1 minute.
2. Remove from heat and pour into a mug. Allow to cool slightly. Sweeten liberally with your no-cal sweetener of choice and enjoy.
Title: Blackberry Crumble
Ingredients:
- 3 blackberries
- 3 -4 sugar
- 1 cornstarch
- 2 water
- 3/4 lemon juice
- 1/2 quick-cooking oats
- 1/4 all-purpose flour
- 1/4 brown sugar
- 1/2 ground cinnamon
- 1/4 butter
Instructions:
1. Place blackberries in a greased 1-qt. baking dish.
2. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries.
3. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries.
4. Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly.
Title: Chocolate Hazelnut Lava Mug Cake
Ingredients:
- 3 milk
- 1 self-rising flour
- 1/4 cocoa powder
- 1/4
- 1
Instructions:
1. Add all ingredients into a microwave safe mug. Stir with a fork vigorously until batter is smooth and there are no lumps.
2. Microwave for 1 minute to 90 seconds. Cake will rise a little bit and top will look gooey in the center.
3. Top with whipped cream and serve.
Title: Quesillo (Spanish Egg Caremel Dish)
Ingredients:
- 500 milk
- 500 eggs
- 2 cinnamon
- 1
Instructions:
1. Put all ingredients in a bowl, barring the Caramel sauce.
2. Mix until well blended.
3. Put a little of the Caramel sauce into the microwave dish, just enough to dampen the bottom.
4. Pour mixture into the microwave dish.
5. Microwave on 580w for 10 minutes.
6. Without opening the microwave door, let stand for 10 minutes.
7. At this point it should be cooked, if not, cook for a few minutes more.
8. Leave to cool.
9. Place plate over microwave dish, tip over so that the quesillo falls on plate.
10. To serve top with caramel sauce.
11. Tips.
12. Mix by hand, you are trying to achieve a smooth quesillo, so try and not get too much air into the mixture when blending, if too much air gets into the mixture at the blending stage, the quesillo will have air pockets (holes). This only spoils the looks not the taste.
13. Leave to cool before tipping out onto a plate, it will be a lot more successful.
14. When cooked it will start slightly shrinking from the edge of the dish.
15. Different Serving Suggestions.
16. Cover the top of the quesillo with :- Fresh fruit and thick cream.
Title: Brownie Goody Bars
Ingredients:
- 1 salted peanuts
- 1 creamy peanut butter
- 3/4
- 3
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Make brownies as directed on package for 13" x 9" pan, and cool completely.
3. Frost brownies with frosting.
4. Sprinkle with peanuts, refrigerate.
5. Measure cereal into large bowl; set aside.
6. Melt peanut butter and chocolate chips in 1-quart saucepan over low heat, stirring constantly.
7. Pour over cereal in bowl, stirring until evenly coated.
8. Spread over frosted brownies.
9. Cool completely in refrigerator before cutting.
Title: Nif's Crunchy Chocolate Treat
Ingredients:
- 12 butter
- 1 brown sugar
- 1 sunflower seeds
- 2
- 2/3
Instructions:
1. Preheat oven to 400°F Line a cookie sheet with tin foil (I use the nonstick kind). Arrange Stoned Wheat Thins to cover entire bottom of tray.
2. Heat butter and brown sugar in small pot on medium heat. Bring just to a boil, stirring often. Pour evenly over crackers. Bake for 5 minutes immediately after adding hot butter mixture.
3. Once removed from oven, immediately sprinkle chocolate chips on top. Wait a couple of minutes and spread melted chocolate over baked crackers. Sprinkle sunflower seeds over chocolate right away so they will stick.
4. Let cool and put tray in fridge. After about an hour or two (when solid), break into "chunks" and serve.
5. Store in fridge.
Title: Ombre Strawberry Frosting
Ingredients:
- 16 coconut cream
- 3 cream cheese
- 1 1/2 coconut butter
- 4 pure vanilla extract
- 2 raw honey
- 1/2
Instructions:
1. For the frosting:In a small bowl, beat the cream until thick and fluffy. Add the cream cheese or coconut butter, vanilla and honey and beat until smooth.
2. To create the ombre white to dark pink look, scoop out a generous 1/3 portion of the frosting and place in another mixing bowl. Beat in 2 tablespoons of flour to this to create a nice white frosting for piping.
3. Assembling Cake:
4. Put the first cake onto your serving platter. Slather some frosting on top of the cake for the inner filling, about 1/4 cup. Place the second cake on top.
5. Fill a pastry bag with the white frosting with a large star tip (or anything that you like the look of). Start piping a row of roses on the upper 1/3 part of the cake. Pipe roses by creating a continuous circle of frosting until your desired size. Work upwards to cover the top portion of the cake in white roses.
6. Next, blend the strawberries in a food processor until they are a fine powder. Add 4 tablespoons of the powder to the remaining frosting (or however much powder to reach desired hue). This part will be the light pink color. Pipe another row of roses on the cake right below the layer of white roses, leaving enough space for the last, darker pink row.
7. Add the rest of the powdered strawberries to the remaining frosting and beat in until smooth. If the color is not as dark as you’d like, you can add a few drops of strawberry juice or natural food dye. We ended up using 2 drops of the natural food dye. Pipe the last row and marvel at your beautiful healthy cake!
8. Note: We have been loving the ombre look lately and wanted to create this for our little girl’s birthday. The strawberries do not create a very strong flavor and act as more of a powdered sugar substitute while giving color. You can substitute with powdered xylitol if you do not want the pink color or fear your baby may be allergic to strawberries. If you don’t want to use xylitol, you may add 6 tablespoons of a flour of choice (not wheat, so it doesn’t change the color) and liquid stevia to taste.
Title: Proseco and Fruit Gelatin
Ingredients:
- 1 raspberry gelatin powder
- 1 boiling water
- 2 frozen raspberries
- 1 1/2 mascarpone cheese
- 1/3 walnuts
- 1/2
Instructions:
1. Whisk the gelatin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes. Refrigerate until lukewarm, about 45 minutes. Stir in the Prosecco. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. Stir in the raspberries (bubbles will form in the gelatin mixture). Divide the gelatin among 6 Champagne flutes or individual dessert bowls. Cover and refrigerate until the gelatin is set, at least 4 hours and up to 2 days.
2. When ready to serve, put a tablespoon of whipped cream or mascarpone cheese and a few walnuts.
Title: Sour Cream Spice Cake W/ Seafoam Icing
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 2 1/4 cake flour
- 1/2 baking soda
- 1/2 salt
- 1 baking powder
- 1/2 nutmeg
- 1 ground cloves
- 2 cinnamon
- 1 sour cream
- 1 brown sugar
- 2 water
- 3 vanilla
- 1/2
Instructions:
1. Set oven to 375 degrees.
2. Grease and flour 2 (8-inch) layer cake pans.
3. In a bowl, cream butter and sugar until fluffy.
4. Add in eggs one at a time, beating well after each addition.
5. Sift dry ingredients; add alternately with sour cream into creamed mixture.
6. Turn batter into prepared baking pans.
7. Bake 30-35 minutes, or until cake tests done.
8. Cool.
9. FOAMY ICING: Combine sugar, egg white and water in top of double boiler; stir well.
10. Place over boiling water.
11. With an electric hand mixer, beat constantly until mixture holds to a point.
12. Remove from heat.
13. Add in vanilla, and beat 1 minute longer.
14. Spread over cooled cake.
15. Note: if desired, this cake can be baked in a 13" x 9" baking pan.
Title: Bread Pudding
Ingredients:
- 6 butter
- 2 raisins
- 1/2 eggs
- 3 milk
- 2 white sugar
- 3/4 cardamom powder
- 1/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an loaf pan.
3. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
4. In a medium mixing bowl, combine eggs, milk, sugar, cardamom, and vanilla. Beat until well mixed.
5. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
6. Sprinkle brown sugar on top.
7. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
8. Variation: If you dont like cardamom, use cinnamon.
Title: Low Glycemic (Low G.i.) Pecan Brownies
Ingredients:
- 1 kidney beans
- 1/2 black beans
- 1/3 skim milk
- 1/4 vanilla
- 1 whole wheat flour
- 1/2 sugar substitute
- 1/2 baking powder
- 1/2 salt
- 1 pecans
- 1
- 1/2
Instructions:
1. In food processor, puree beans until coarse.
2. Add in milk, egg, margarine and vanilla and puree until nice and smooth, scrape down sides a few times. Put aside.
3. In large bowl combine the flour, cocoa, sugar substitute, baking powder and salt.
4. Pour bean mixture over flour mixture. Stir to combine.
5. Scrape batter into parchment paper lined 8-inch square baking pan, smoothing top.
6. Sprinkle with pecans.
7. Bake in 350F oven for about 18 minutes or until cake tester or toothpick inserted comes out clean. Let cool on rack.
Title: Mississippi Mud Cake
Ingredients:
- 2 sugar
- 1 flour
- 1/3 eggs
- 1 1/2 salt
- 4 vanilla
- 1 1/4 miniature marshmallows
- 1 butter
- 1 margarine
- 1 powdered sugar
- 3/4 Carnation instant milk
- 0.75
- 1/4
- 1
Instructions:
1. Cream sugar and cocoa with Crisco.
2. Add eggs one at a time, beating well.
3. Stir dry ingredients and add to mixture.
4. Add nuts and vanilla.
5. Bake in long pan (13 x 9 works) or cookie sheet for 30 minutes at 300 degrees.
6. Mix icing while cake is baking.
7. Remove from oven and cover with marshmallows.
8. Return to oven for 10 minutes.
9. Remove from oven and cool 20 minutes.
10. Cover with icing.
Title: Live Chocolate Mousse
Ingredients:
- 3 Hass avocadoes
- 1/4 cocoa powder
- 3 cocoa powder
- 1/4 almond butter
- 2 lemon juice
- 3 ground cinnamon
- 1 ground nutmeg
- 1 cardamom
- 1 mint
- 1/2 coffee
Instructions:
1. Puree all ingredients in food processor 3 to 4 minutes, or until smooth and creamy, scraping down sides of bowl occasionally.
2. Transfer to bowls, and serve immediately.
Title: Candy-Bar Brownies With Chocolate Butter Frosting
Ingredients:
- 19 1/2 egg
- 1 water
- 1/3 butter
- 1/3 powdered sugar
- 6 milk
- 1/4 vanilla
- 3 powdered sugar
- 1
- 3
- 1
- 2
Instructions:
1. Prepare and bake the brownie mix according to package instructions using a 13x9x2 inch baking pan.
2. Let cool in pan on a wire rack.
3. Frost cooled brownies with Chocolate Butter Frosting.
4. Top with candy and decorative sprinkles.
5. Cut into bars.
6. Chocolate Butter Frosting:
7. In a large mixing bowl beat butter and unsweetened cocoa powder with a mixer on medium until smooth.
8. Gradually beat in a cup of powdered sugar until well combined.
9. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla until combined.
10. Gradually beat in 2 cups powdered sugar.
11. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency.
Title: Awesome Chocolate Butterscotch Chip Cookies
Ingredients:
- 1 1/4 flour
- 1/4 salt
- 1/2 baking soda
- 1/2 butter
- 3/4 brown sugar
- 1 egg
- 1 vanilla
- 3 chocolate chips
- 3
Instructions:
1. Preheat oven to 375°.
2. Combine butter and sugar and beat until fluffy Add egg and vanilla and mix very well.
3. Gradually add flour, salt and baking soda while mixing until smooth.
4. Stir in chips by hand.
5. Drop by teaspoonfuls on lightly greased baking sheet.
6. Bake until just browned approximately 10-13 minutes. Watch them closely near the end to prevent butterscotch chips from burning!
Title: Peanut Butter Balls
Ingredients:
- 1 creamy peanut butter
- 1 honey
- 2 - 2 1/2 non-fat powdered milk
Instructions:
1. Stir peanut butter and honey together in a large bowl. (by hand!).
2. Gradually add powdered milk.
3. Roll into balls slightly smaller than a walnut. If the mixture is way too sticky to roll, add a little more powdered milk.
4. Place on a plate in a single layer and refrigerate for at least 2 hours. Cover with plastic wrap or transfer to an airtight container if you're going to store these for more than a day or so.
Title: Raisin Cookies 1952
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 cream of tartar
- 3/4 baking soda
- 1/4 salt
- 1/2 butter
- 3/4 granulated sugar
- 1 egg
- 1/2 lemon zest
- 1/2 sultana raisin
- 1
Instructions:
1. Preheat your oven to 350 degrees.
2. In a bowl measure out then sift the flour, tartar, soda, salt, blending.
3. In a large bowl cream the butter, and sugar, until light and fluffy .
4. Beat in the egg, lemon extract and the grated fresh lemon zest.
5. Add half the dry ingredient and mix well.
6. Add remaining dry ingredients and the raisins or fruit of your choice.
7. Chilling the dough for half hour is good but not necessary.
8. Roll into small balls, place on parchment and press down with floured fork to make ridges in a criss cross pattern.
9. Bake until tops are golden, about 12 to 16 minutes, according to the heat of your oven and type of pan using.
10. Transfer the cookies to a cooling rack.
Title: Chocolate, Chocolate Brownies
Ingredients:
- 1/2 mayonnaise
- 2 eggs
- 1/4 cold water
- 1
- 3
Instructions:
1. Preheat oven to 350°F Grease a 13x9 inch baking pan.
2. Mix together mayo, eggs and water until well mixed, Stir in brownie mix until well blended.
3. Coarsely chop 2 chocolate bars, mix into brownie batter.
4. Pour batter into prepared pan.
5. Bake 30 to 35 minutes or until edges pull away from sides of pan.
6. Remove brownies from oven and immediately top with remaining chocolate bars. Let stand 5 minutes then spread evenly over brownies.
7. Let cool completely and cut into bars.
Title: Peach Melba Upside Down Cake
Ingredients:
- 1/3 butter
- 1 light brown sugar
- 28 water
- 1 fresh raspberry
- 18 1/4 eggs
- 2
- 3
Instructions:
1. Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top.
2. Drain peaches, reserving peach syrup.
3. Add enough water to make 1 1/3 cups liquid -- set aside.
4. Scatter raspberries on top of peaches.
5. In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.
6. Beat on medium speed for 2 minutes.
7. Pour batter evenly over fruit.
8. Bake for 45-50 minutes or until a tester comes out clean.
9. Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.
10. Serve warm with a generous dollop of whipped cream or cool whip, if desired.
11. ****Note.canned peaches work best for this recipe becuse they keep their color and texture during baking.If you want evenly sized slices.buy peach halves and slice them yourself.I have also used 1/2 cup maraschino cherries in place of raspberries.
Title: Easy Zucchini Carrot Cake
Ingredients:
- 1/3 eggs
- 4 zucchini
- 1 pecans
- 1 walnuts
- 1 1/2 coconut
- 1
- 1/2
Instructions:
1. Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.
2. Stir in the zucchini, nuts, and coconut.
3. Pour into greased and floured 13 X 9 inch baking pan.
4. Bake at 350 degrees for 45-50 minutes.
5. Frost with cream cheese icing or dust with powdered sugar.
Title: Green Tapioca & Coconut Cream Cups
Ingredients:
- 2 tapioca
- 3 coconut milk
- 2 1/2 tapioca
- 1/4 arrowroot
- 1 sugar
- sugar
- water
Instructions:
1. Add dry tapioca balls in a pot, and cover with water.
2. Turn on medium to high heat, and wait until the water comes to a boil.
3. Watch closely, so as not to let the tapioca get mushy.
4. When the tapioca has become soft, drain the water from the pot and leave tapioca to cool.
5. In another medium sized pot, add the coconut milk (and or cream).
6. Heat, and add sugar, stirring intermittently to ensure that there are no lumps.
7. Ensure that the sugar has dissolved, and then add the thickening agent (flour or cornstarch). Continue to stir while the cream begins to thicken, and is smooth.
8. To make things easier, place the muffin cups in a muffin tin.
9. Fill each cup with about 1" of tapioca.
10. Follow by topping each with another 1" of coconut pudding.
11. Set tray in the refrigerator to cool (this will also let the coconut cream further set).
12. Serve when you can no longer resist staring at them!
Title: Death by Chocolate Trifle
Ingredients:
- 4 instant chocolate pudding mix
- 1 Kahlua
- 1
- 6
Instructions:
1. Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
2. When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
3. Let cool.
4. Meanwhile prepare the pudding or mousse.
5. Tear or crumble the cake into pieces.
6. In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
7. Repeat layers ending with chopped candy bars on top.
8. Chill well.
Title: Ann Peterson's Pecan Pie
Ingredients:
- 3 eggs
- 1 white corn syrup
- 1/2 brown sugar
- 3 butter
- 1 flour
- 1 vanilla
- 1/2 - 1 pecans
- 1
Instructions:
1. Beat eggs, flour, butter and sugar until thick; add corn syrup, nut meats and vanilla.
2. Pour into 9" pastry lined pie pan.
3. Bake in slow oven 300F, 1 hour.
4. Done when silver knife inserted in middle comes out clean.
Title: Chocolate Lasagna
Ingredients:
- 1 3/4 flour
- 2 salt
- 1 whole milk ricotta cheese
- 2 heavy cream
- 2 granulated sugar
- 4 Grand Marnier
- 2 salt
- 6 bittersweet chocolate
- 1
- 2
- 1
- 12
Instructions:
1. Combine the flour, cocoa, and salt in a bowl and make a well in the center.
2. Add the eggs and oil in the center of the well and mix with a fork to form the dough.
3. Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking.
4. Wrap well with plastic wrap and let it rest for 30 minutes.
5. Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11-inch strips.
6. Cook two strips at a time in boiling salted water.
7. Cook just 20 seconds after the water returns to a boil.
8. Plunge the noodles into cold water to stop the cooking.
9. When cooled, place on towels in a single layer to drain.
10. Combine all First filling ingredients and mix until smooth.
11. Preheat oven to 425 degrees with the rack in the upper third of the oven.
12. Generously butter an 11 x 8 x 2-inch pan.
13. Alternate layers of noodles, cheese filling and chocolate, ending with a cheese layer.
14. Bake for 20 to 25 minutes until the top is lightly colored.
15. Let the lasagna stand for 10 minutes to solidify, then serve warm.