xiaoxl/recipe_data huggingface dataset:
Sliced Steak Salad With Bloody Mary Vinaigrette


Ingredients:
tomato paste, fresh lemon juice, Worcestershire sauce, extra virgin olive oil, fresh parsley, romaine lettuce hearts, endive, celery ribs, caperberries, green olives

Directions:
Preheat a grill pan or griddle to medium high.
Meanwhile, combine tomato paste, lemon juice, horseradish, and worcestershire in a bowl; whisk in the oil.
Stir in parsley, and season with salt and pepper.
In a large serving bowl, combine lettuces and celery.
Season steak with salt and pepper, then grill or pan fry until medium rare (pink in center] about 12 to 15 minutes.
Remove, cover loosely with aluminum foil, and let sit 10 minutes.
Remove foil, slice steak across the grain.
Toss half the vinaigrette with the salad, arrange steak on top, drizzle with remaining vinaigrette, and sprinkle with caperberries or sliced olives.
Ethiopian Spiced Beef Jerky (Quwanta)


Ingredients:
beef top round steak, mild chili powder, sherry wine, olive oil, cardamom powder, ground black pepper, salt

Directions:
Remove fat and cut meat in long strips with zigzag shapes.
Mix awaze, wine, oil, cardamom, black pepper and salt.
Marinate meat with mixed dressing.
Place meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry.
Break dried meat in small pieces; keep pieces in a tight glass jar.
Use as snack or appetizer.
Pan-Seared Crusted Salmon With Cherry Tomato–ginger Sauce


Ingredients:
ground ginger, cayenne, canola oil, canola oil, salmon fillets, kosher salt, fresh ground black pepper, garlic cloves, cherry tomatoes, fresh ginger, dry white wine, chicken broth, unsalted butter, fresh cilantro

Directions:
In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste.
Pat the paste on both sides of the salmon fillets and season with salt and pepper.
Heat a 12-inch heavy-based skillet over medium-high heat.
Add the remaining 1 tablespoon oil and swirl to coat.
When the oil is hot but not smoking, add the fillets and cook until the bottom is well browned and the bottom half of the fish becomes opaque, 3 to 4 minutes.
Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes.
Transfer to a warm platter.
Pour off all but a film of fat from the pan.
Add the garlic and sauté until fragrant, about 15 seconds.
Add the tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 minutes.
Remove from the heat, toss in the ginger, and pour the tomatoes over the fish.
Put the pan over high heat.
Add the wine and boil until reduced by half.
Add the broth; boil until reduced by half again.
Off the heat, swirl in the butter.
Season with salt and pepper to taste.
Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.
Ginger and Lemon Marinade


Ingredients:
butter, lemon juice, garlic cloves, gingerroot, soy sauce, fresh ground pepper

Directions:
Mix all the ingredients in a small saucepan over moderate heat and stir until the butter is melted, or use the microwave.
Marinate seafood or meat 30 minutes to 2 hours (any more and the lemon starts to "cook" the meat.
Baste with marinade while cooking.
Shrimp with Lobster Sauce
Category: world-cuisine
By MURF65

This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.

Ingredients:
1 ½ teaspoons cornstarch
2 teaspoons cooking sherry
1 pound medium shrimp - peeled and deveined
4 tablespoons vegetable oil
2 cloves garlic, minced
¼ pound ground pork
1 cup water
2 tablespoons soy sauce
¼ teaspoon sugar
½ teaspoon salt
1 ½ tablespoons cornstarch
¼ cup cold water
1  egg, beaten

Directions:
In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink. Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.

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

Calories: 307.9
Fat: 19.9 g
Saturated fat: 4.3 g
Carbohydrates: 5.2 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 25.7 g
Cholesterol: 237.4 mg
Sodium: 989.4 mg
Mom's Best Macaroni Salad
Category: salad
By Renee Chase

This is, by far, the best macaroni salad I've ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I'm mixing it up!

Ingredients:
16 ounces uncooked elbow macaroni
4  carrots, shredded
1 large red onion, chopped
½  green bell pepper, seeded and chopped
½  red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
½ cup white sugar
½ cup white vinegar
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Prep time: 30 mins
Total time: 30 mins
Yields: 16 servings

Calories: 424.2
Fat: 24.7 g
Saturated fat: 4.8 g
Carbohydrates: 45 g
Sugars: 21.7 g
Dietary fiber: 2.1 g
Protein: 6.6 g
Cholesterol: 18.8 mg
Sodium: 205.4 mg
Baked Crab Salad Sandwiches


Ingredients:
mayonnaise, green onion, celery, mozzarella cheese

Directions:
Add the crabmeat, mayonnaise, green onions, and celery to a large mixing bowl; stir to combine.
Add the cheese, and salt/pepper to taste; stir to combine.
Spread the crab mixture over the bottom of the bread; replace top of bread.
Wrap sandwich in a big piece of heavy foil.
Bake at 400° for 20 minutes or until heated.
Cut into slices and serve.
Sweet Potatoes With Honey


Ingredients:
sweet potatoes, butter, honey, brandy, salt, nutmeg, granulated sugar, butter, walnuts

Directions:
Boil the sweet potatoes in water until tender. Then drain and mash them., Add the butter, orange juice, honey, brandy, salt and the nutmeg., Place in a buttered casserole dish., Preheat the oven at 180C or 350°F., Combine the sugar, the butter and the walnuts. Sprinkle over the potato mixture., Place into the oven and cook for 45 minutes.
Orange Drops


Ingredients:
flour, baking soda, baking powder, salt, shortening, sugar, egg, orange zest, butter, powdered sugar, orange zest

Directions:
Combine the dry ingredients and set aside.
Mix wet ingredients in a stand mixer (or hand-held mixer].
Mix in the dry ingredients with the wet.
Drop the cookies using a small scoop and bake at 400 degrees F for 8-10 minutes.
Mix up the icing and, once the cookies are cooled, ice and enjoy!
Scampi-Style Shrimp


Ingredients:
shrimp, butter, garlic cloves, lemon peel, green onion, lemon juice, salt, dried parsley, Tabasco sauce

Directions:
In large skillet, melt butter over medium heat.
Add onion, garlic, half of the lemon peel (reserving half for topping], lemon juice, salt and tobasco.
Increase heat and bring to a boil.
Add shrimp to skillet and cook about 5 minutes or until shrimp is pink.
Serve plain or over rice topped with parsley and lemon peel.
Big, Super-Nutty Peanut Butter Cookies


Ingredients:
unbleached all-purpose flour, baking soda, baking powder, table salt, butter, dark brown sugar, granulated sugar, eggs, vanilla extract

Directions:
Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked]. Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.
Middle Eastern Tahini Oatmeal (Vegan)


Ingredients:
quick-cooking oats, soymilk, tahini, sugar, cinnamon, ground cardamom, pitted dates

Directions:
Mix the oats with the soymilk, tahini, and spices together in a microwave-safe bowl.
Nuke it for about 1 minute on high.
Add the chopped dates and almonds, sprinkle with some extra cinnamon and sugar again.
Try it with some honey (for non-vegans], for a fun new twists on oatmeal!
Christmas Cherry Trifle Dessert


Ingredients:
boiling water, cherry gelatin, sugar, cherry pie filling, half-and-half cream, vanilla flavor instant pudding and pie filling mix

Directions:
Stir boiling water into gelatin in a large bowl at least 2 minutes, until completely dissolved (can add sugar for a sweeter taste if desired].
Stir in the ice cubes until melted.
Add in the cherry pie filling; stir to combine.
Place all the cake cubes in a 3-qt serving bowl or large glass trifle dish.
Spoon the gelatin mixture over cake.
Refrigerate 15 minutes, or until set but not firm.
Pour the 1-1/2 cups half and half cream into large bowl; add pudding mix; whisk for about 1 minute.
Gently stir in 1/2 of the whipped topping.
Spoon over gelatin mixture in a bowl.
Refrigerate 3 hours or until set.
Garnish with remaining whipped topping.
Mushroom Soup


Ingredients:
mushroom, sherry wine, brandy, garlic cloves, onion, heavy cream

Directions:
Slice onion and mushrooms. Fry in butter.
Crush garlic, and add to pan. Stir.
Add sherry and chicken stock.
Bring to boil and simmer about 15-20 minutes.
Taste for seasoning.
Add cream (make sure it doesn't curdle].
Simmer another 10 minutes.
Blend and serve.
Spinach and Cream Cheese Stuffed Chicken Breast
Category: meat-and-poultry
By Julie

This was a last-minute decision for my son's birthday dinner...mixing ingredients found in the refrigerator and kitchen...the family LOVED it! Adjust filling ingredients to your taste.

Ingredients:
cooking spray
2 tablespoons olive oil
2 cloves garlic, chopped
½  onion, chopped
4 ounces chopped cooked ham
4 ounces fresh spinach
4 ounces cream cheese
4 ounces shredded Swiss cheese
4 large boneless chicken breast fillets
4 ounces Italian-style salad dressing
8  toothpicks, or as needed
½ sleeve round buttery crackers, crushed fine
4 ounces shredded Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray. Heat a skillet over medium heat. Add oil, garlic, and onion. Cook and stir until tender, 1 to 3 minutes. Add ham and spinach leaves and stir until wilted, about 1 minute. Chop slightly in the skillet. Remove from heat and stir in cream cheese until melted and mixture has cooled a bit. Add Swiss cheese and set filling aside. Cut each chicken breast to 1/2 inch thickness and place in a bowl. Pour Italian dressing over chicken. Place 1 chicken breast on a cutting board and pound thinner. Add about 1/4 of the filling and fold chicken over to form a packet. Seal using toothpicks and place in the prepared baking pan. Repeat with remaining chicken breasts and filling. Combine crushed crackers and Cheddar cheese together in a bowl. Cover filled chicken breasts with cracker mixture, mashing them into the breasts. Bake in the preheated oven for 45 minutes. Remove from oven and let sit for 10 minutes before transferring from the pan to a serving platter to allow filling to set up. Remove toothpicks before serving.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 4 chicken breasts

Calories: 949.7
Fat: 67.6 g
Saturated fat: 26.7 g
Carbohydrates: 23.5 g
Sugars: 4.3 g
Dietary fiber: 1.6 g
Protein: 61.1 g
Cholesterol: 231.9 mg
Sodium: 1595.2 mg
Garlicky French Bread


Ingredients:
warm water, olive oil, flour, salt, pepper, oregano, minced garlic clove, dry yeast

Directions:
Pour water and oil into bread machine pan., Add flour., Add other ingredients, with the yeast being the final addition., Set bread machine for "basic white bread, 2 lb loaf" or your model's equivalent.
Breakfast Quesadilla


Ingredients:
tortilla, ketchup, sausage, egg, cheese

Directions:
Spread ketchup on tortilla.
Top with remaining ingredients on one half of the tortilla.
Fold the tortilla over in half and transfer to a sprayed skillet over medium-high heat.
Allow to cook 3-4 minutes until golden brown, flipping to cook both sides.
Allow to cool slightly before cutting into wedges.
One Cookie


Ingredients:
butter, sugar, water, vanilla, salt, baking soda, flour

Directions:
Preheat toaster oven to 350.
In a small bowl stir together butter, sugar, vanilla, and 1 tbsp of water with a fork till blended.
Stir in flour (and salt and baking soda if desired.] You may need to stir in a little more water to get the correct consitency.
Stir in additonal flavor: chocolate chips, oatmeal and cinnamon, peanut butter (reduce water,] maple flavor and white chocolate chips- the possibilities are endless!
Drop onto a small pan and bake in your toaster for 10-15 minutes (you have to watch it carefully] till golden around the edges.  If you want it chewy, eat it warm, if you want it crunchy, wait till it cools.
Enjoy!
Mushroom Medley With Spinach, Ginger and Soy


Ingredients:
red bell pepper, fresh ginger, garlic, shiitake mushrooms, button mushrooms, green onions, soy sauce, lemon wedge

Directions:
Heat oil in large nonstick skillet over medium-high heat. Add bell pepper, ginger and garlic and sauté 1 minute.
Add all mushrooms and sauté until brown and tender, adding 2 to 3 tablespoons water if mixture is dry, about 10 minutes.
Add spinach and green onions and stir until spinach wilts, about 2 minutes.
Stir in soy sauce. Season to taste with salt and pepper. Transfer to bowl. Serve, passing lemon wedges to squeeze over.
Going-Through-Chemotherapy Smoothies


Ingredients:
tofu, yogurt

Directions:
Run the tofu through a food processor or blender til smooth, adding milk as needed to thin.
Add the protein powder and fruit to the blender, scraping down sides as needed.
Frozen fruit may be added to thicken (like ice] without substantially watering down the mixture.
Add more milk to thin, as needed.
Combine the tofu mixture and the yogurt in a mixing bowl and thin to taste, if necessary, with more milk.
Pour into individual drink containers, cover and store in the refrigerator.
Only make as much as can be drank in one to two days; make a fresh batch as needed.
The Best Corn Casserole


Ingredients:
butter, egg, sour cream, whole kernel corn, sugar

Directions:
Mix all the ingredients together well.
Pour mixture into a lightly greased 13x9 pan and bake in a 400° oven for 30-35 minutes.  The casserole may come out a little "jiggly"; that’s okay, it will stiffen as cools.  If you want to serve it warm, let it settle for about 15 minutes before serving.
Maple Zucchini Bread
Category: breakfast-and-brunch
By Marian Collins

A moist zucchini bread with the flavor of maple.

Ingredients:
3  eggs
1 cup vegetable oil
1 cup packed brown sugar
1 cup white sugar
3 teaspoons maple flavored extract
2 ½ cups all-purpose flour
½ cup wheat germ
2 teaspoons baking soda
2 teaspoons salt
½ teaspoon baking powder
2 cups grated zucchini
1 cup chopped walnuts

Directions:
In a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy.  Blend in the flour, wheat germ, baking powder, soda, and salt.  Stir in zucchini and nuts.  Pour batter into 2 greased bread pans Bake at 325 degrees F (165 degrees C) for 1 hour.  Cool.

Yields: 2 loaves

Calories: 248
Fat: 13.3 g
Saturated fat: 1.7 g
Carbohydrates: 29.6 g
Sugars: 17.7 g
Dietary fiber: 1.1 g
Protein: 3.6 g
Cholesterol: 23.3 mg
Sodium: 321.8 mg
Pearl's Sesame Noodles


Ingredients:
spaghetti, low sodium soy sauce, sherry wine, Chinese chili sauce, tahini, white sugar, garlic, fresh ginger, green onions, black pepper, English cucumber, fresh coriander

Directions:
Prepare spaghetti according to package directions just until al dente stage; drain and rinse with cold water; drain well.
Toss cooked noodles with sesame oil; set aside.
To prepare sauce, whisk all sauce ingredients together.
Pour over noodles and toss well.
Grind pepper over to taste, then garnish with cucumber and coriander.
Gold Cake
Category: desserts
By Carol

This is a great yellow cake which uses up your leftover egg yolks, especially after making an angel food cake.  Ice with white icing, coffee icing or chocolate icing.

Ingredients:
¾ cup butter, softened
1 ½ cups white sugar
1 cup egg yolks
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour two 8 inch round pans. Whisk together flour, baking powder, and salt in a small bowl. Cream butter and sugar together in a mixing bowl.  Add egg yolks and vanilla; beat until fluffy.  Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture.  Spread in prepared pans. Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.

Yields: 2 - 8 inch rounds

Calories: 202.9
Fat: 10.4 g
Saturated fat: 5.7 g
Carbohydrates: 24.4 g
Sugars: 15.5 g
Dietary fiber: 0.3 g
Protein: 3.4 g
Cholesterol: 169 mg
Sodium: 165.8 mg
Tagliatelle With Smashed Peas, Sausage, and Ricotta Cheese-Giada


Ingredients:
tagliatelle pasta noodles, olive oil, garlic cloves, hot Italian sausage, whole milk ricotta cheese, fresh basil leaf, pecorino romano cheese, salt

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside.
Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat.
Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist.
Return the sausage to the pan.
Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.
Date Squares


Ingredients:
egg, brown sugar, brown sugar, butter, milk, vanilla, baking powder, flour, dates

Directions:
Mix the egg yolk, one cup brown sugar, butter, milk, vanilla, baking powder and flour in a bowl.
Spread in a greased baking pan (8-9 inches square] and cover with the dates.
Beat the egg white and two tablespoons brown sugar together.
Pour the mixture over the dates.
Cook until the top is brown, at 350 F for about 30 minutes.
Paprika Potatoes


Ingredients:
potatoes, salt, onion, paprika, tomatoes, black pepper, sour cream

Directions:
Boil potatoes in salted water for about 8 minutes or until they are about to soften.
Drain and slice into 1/4 inch slices.
Heat oil in a large saucepan and fry the onion over medium heat for about 4-5 minutes, add the paprika, chicken stock, tomato and pepper.
Stir well and add the potatoes, stirring carefully.
Bring slowly to the boil, cover the pan and simmer for 20-25 minutes.
(The potatoes should have absorbed most of the liquid] Pour over the sour cream and allow to just heat through.
Put in to a warmed serving dish, sprinkle with the extra paprika to garnish.
Golden Margarita Granita


Ingredients:
Grand Marnier, salt, lime rind

Directions:
In a shallow, rectangular pan, combine the tequila, margarita mix, orange juice and Grand Marnier. Place in the freezer. After about 1 ½ hours, scrape the top with a fork to form “snow”, slowly working your way to the bottom of the pan. Return to the freezer. Wait another 1 ½ hours, and repeat this step. Repeat the scraping occasionally until it is ready to serve.
To serve: rub the rim of a chilled martini glass with lime juice and dip rim in salt, scoop in the granita, and garnish with lime and orange twist. Serve immediately.
Pan-Seared Lemon and Garlic Scallops
Category: seafood
By Brian Genest

Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.

Ingredients:
12 medium sea scallops
1 teaspoon salt, or more to taste
5 tablespoons clarified butter (ghee), warm
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons clarified butter (ghee)

Directions:
Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes. Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes. At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes. Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 2 servings

Calories: 675.1
Fat: 52.5 g
Saturated fat: 31.7 g
Carbohydrates: 10.1 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 42.5 g
Cholesterol: 232.4 mg
Sodium: 1647.9 mg
QUATTRO FORMAGGI PIZZA (Four-Cheese Pizza)


Ingredients:
Italian sausage, sun-dried tomato, green peppers, mozzarella cheese, asiago cheese, Fontina cheese, parmesan cheese, black olives, basil leaves

Directions:
Preheat oven to 500ºF. In a skillet over medium heat, place sausage, breaking down the meat into tiny pieces, and sauté until cooked. Remove from the heat and drain well.
Meanwhile, spread marinara sauce over the pizza crusts. Spread drained meat evenly on both pies as well as sun-dried tomatoes. Place green and red pepper strips alternately in a circular pattern. Sprinkle evenly mozzarella, then asiago followed with fontina and parmesan. Top pies with black olives and finish with basil leaves.
Transfer pizza in the preheated oven and bake for 10 to 12 minutes or until crust is nice and brown, and cheeses are melted. Makes 2 pizzas.