xiaoxl/recipe_data huggingface dataset:
Shrimp and Calamari Diablo


Ingredients:
olive oil, minced garlic cloves, red pepper flakes, green onions, dry white wine, shrimp, squid, tomato puree, pecorino romano cheese, pasta, parsley

Directions:
Heat oil in non stick skillet, add garlic, green onions, red pepper flake and pepperoni, bring to simmer.
Turn up heat and add wine while stirring constantly. Bring to near boil.
Add shrimp and cook for one minute, then flip and cook for another minute. (I hate overcooked shrimp, so at this point I removed shrimp and placed in a bowl.].
Add squid rings and tentacles. They will cook very quickly so pay close attention. After 2 minutes return shrimp to skillet. Reduce heat to simmer.
Add your tomato puree. This is where you can be creative. I actually used one cup of Barilla’s Arrabbiata sauce for extra kick!
Grate in some of the fresh Pecorino Romano cheese and stir inches Remove from heat.
Serve over your choice of pasta with rest of grated Pecorino Romanao and garnish with fresh chopped parsley. Enjoy!
Coffee Chocolate Chip Cookies
Category: desserts
By Cindy Carnes

These cookies are a step above any you have ever tasted.

Ingredients:
¾ cup blanched slivered almonds
⅓ cup instant coffee granules
2 tablespoons hot water
2 ⅔ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 ¼ cups white sugar
1 teaspoon vanilla extract
2  eggs
2 cups semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Toast almonds in oven for 10 minutes or until brown. Dissolve coffee in 2 tablespoons hot water.  In a separate small mixing bowl mix flour, baking soda and salt. Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture. Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart. Bake for 10 minutes.

Yields: 4 dozen

Calories: 111.9
Fat: 5.1 g
Saturated fat: 2.6 g
Carbohydrates: 15.5 g
Sugars: 9.4 g
Dietary fiber: 0.9 g
Protein: 1.9 g
Cholesterol: 12.8 mg
Sodium: 60.9 mg
Polish Pork chops with Sauerkraut


Ingredients:
canola oil, onion, garlic, sauerkraut, bay leaf, Red Delicious apple, cumin seed

Directions:
In a large heavy skillet heat oil to medium high and brown the chops on both sides.
Remove from pan.
To the pan add the onions and garlic.
Reduce heat to medium and cook onions until translucent.
Season with salt and pepper.
Add the bay leaf and the drained sauerkraut.
Arrange chops on top.
Pour the stock over top, bring to a slow boil and cook for 15 minutes.
Peel, core and dice the apple.
Add to the pan with the cumin seeds and stir well, simmering for another 15 minutes.
Test for doneness.
Remove bay leaf and serve.
Fruit Salad with Vanilla Yogurt
Category: salad
By Leslie

This is a recipe that my aunt made for me not long ago, and you can pretty much make it your own by adding your favorite fruits or taking out what you don't like.  Also changing the yogurt flavor will change the taste as well.

Ingredients:
1 (16 ounce) package fresh strawberries, hulled and halved
1 large peach, pitted and cut into bite-size pieces
2  plums, pitted and cut into bite-size pieces
2  kiwi fruit, peeled and cut into bite-size pieces
1 cup dark sweet cherries, pitted and halved
1 cup honeydew melon balls or cubes
1 cup cantaloupe balls or cubes
1 cup cubed fresh pineapple
1 cup grapes
2  (16 ounce) containers low-fat vanilla yogurt

Directions:
In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 servings

Calories: 125.8
Fat: 1.4 g
Saturated fat: 0.7 g
Carbohydrates: 25.5 g
Sugars: 22.5 g
Dietary fiber: 2.1 g
Protein: 4.7 g
Cholesterol: 3.7 mg
Sodium: 55.7 mg
Cranberry Tart


Ingredients:
cranberries, pecan pieces, sugar, butter, sugar, eggs, Amaretto, flour

Directions:
Grease a 10- to 12-inch pie or flan dish. Spread the berries, pecans in the dish. Sprinkle with sugar.
Combine the butter, sugar, eggs and extract. Stir or beat in the flour. Spread over the berries. Bake at 325 degrees for 35-40 minutes.
Serve with whipped cream flavored with Grand Marnier or orange peel, or ice cream or custard sauce.
Gingersnaps Like No Other (Find the Secret Ingredient!)


Ingredients:
shortening, sugar, eggs, molasses, baking soda, salt, ginger, cinnamon, lemon juice, flour, whole wheat flour

Directions:
Preheat oven to 350.
Cream shortening and sugar; add eggs and molasses, mixing well.
Add dry ingredients and continue mixing.  Dough should form a ball.
Cover bowl with plastic and pop in the fridge for 20-30 minutes until dough is pliable.
Form dough into 1-inch balls; roll in EXTRA white sugar (you CAN skip this step, but why would you want to?].
Place on UNgreased cookie sheet, about two inches apart.   They will spread out, so you don't need to press them down.
Bake 12-13 minutes until top is crackly.  Cool on rack, then store in covered container.
During humid weather:  store in tightly sealed container or they will get VERY limp and bedraggled.
Spinach Cheese Manicotti
Category: world-cuisine
By Ernie

My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.

Ingredients:
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup minced onion
1  egg
2 teaspoons minced fresh parsley
½ teaspoon pepper
¼ teaspoon garlic powder
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 ½ cups water
1 (8 ounce) package manicotti shells

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water. Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 576.1
Fat: 20.5 g
Saturated fat: 9.7 g
Carbohydrates: 69 g
Sugars: 24.4 g
Dietary fiber: 9.2 g
Protein: 29.8 g
Cholesterol: 81.8 mg
Sodium: 1409.9 mg
Creamy Stove-Top  Rotini and Cheese


Ingredients:
whole wheat pasta, whole wheat flour, salt, black pepper, milk, cream cheese, Dijon mustard, Worcestershire sauce, garlic, cheddar cheese

Directions:
Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
While pasta cook, place wheat flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire sauce, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.
Sonterra Grill House Salad


Ingredients:
blue cheese, dried cranberries, granny smith apples, pecans, Maple Vinaigrette

Directions:
"Place greens in bowls, top with the rest of the ingredients."
Tender Beef & Cashews


Ingredients:
beef tenderloin steak, green onions, celery, water chestnut, carrot, cashews, soy sauce, dry sherry, garlic cloves, granulated sugar, ground black pepper, cornstarch, water, oyster sauce

Directions:
Combine marinade ingredients in a bowl and add beef. Toss and let sit at room temperature for 15 minutes.
Stir water into cornstarch in a small bowl. Add osyter sauce and stir. Set aside.
Toast the cashews while preparing the vegetables by laying them out on a single layer on a shallow pan. Bake at 350°F for 5-10 minutes, stirring or shaking often.
Heat wok until hot, add peanut oil and let it get hot. Add the beef with the marinade and green onions. Stir-fry until done, about 3 - 4 minutes, and transfer to a plate.
Add some more oil to the wok and let it get hot, then add the vegetables and stir-fry until tender-crisp, about 3 minutes.
Add the beef and cashews. Stir the cornstarch mixture and add to the wok. Cook until boiling and thickened, about 2 minutes.
Serve over chow mein noodles.
Chipotle Burgers with Avocado Salsa
Category: world-cuisine
By betsymica1

Turn everyday burgers into something new with a spicy twist! More spiciness? Try adding pepperjack cheese on top of the meat before adding the avocado salsa. Meat can be grilled or browned in skillet.

Ingredients:
1 bunch fresh cilantro, chopped
1 pound ground beef
1 (7 ounce) can chipotle peppers in adobo sauce
1 cup chopped fresh mushrooms
1 tablespoon Worcestershire sauce
1  avocado - peeled, pitted, and diced
1  onion, diced
1  tomato, diced
2  jalapeno peppers, seeded and chopped
1  lime, juiced
salt and ground black pepper to taste
4  onion rolls, split

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties. Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper. Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 sandwiches

Calories: 503.5
Fat: 24.6 g
Saturated fat: 7.5 g
Carbohydrates: 42.3 g
Sugars: 7.9 g
Dietary fiber: 8.1 g
Protein: 28 g
Cholesterol: 71 mg
Sodium: 593.5 mg
Wasabi Tuna Salad


Ingredients:
tuna steaks, tomatoes, lettuce, wasabi powder, light mayonnaise, fresh ginger, lime, juice and zest of, fresh herb, soy sauce, scallion

Directions:
Mix dressing together add scallions., Flake tuna steaks adding 2 tablespoons or more if the tuna is not cooked rare., Save remaining for dipping into grilled shrimp or veggies!, Place on a wrap with lettuce and tomato or which ever way you`d enjoy it.
Somalian tea


Ingredients:
nutmeg, cardamom pods, cloves, cinnamon stick

Directions:
Place the mixture in the bottom of the teapot and pour in boiling water., Let it steep for several minutes, and add a generous amount of sugar., Pour milk into each tea cup, add tea to milk and serve.
Lu's Chili Mac


Ingredients:
ground beef, onion, garlic clove, green pepper, diced tomatoes, chili powder, Worcestershire sauce, kidney beans

Directions:
Cook macaroni according to package directions.
Brown ground beef in a large skillet; drain fat.
Add onions and garlic and cook until onion is soft.
Add green pepper and tomatoes, chili powder and Worcestershire sauce.
Cover and simmer on low about 20 minutes.
Stir in macaroni.
Salt and pepper to taste.
Amarula Coffee


Ingredients:
Amarula cream liqueur, coffee

Directions:
"Pour hot coffee into a cup and top up with Amarula Cream."
Garlic Crab Legs
Category: main-dish
By Robyn Pravitz

Garlicky crab legs with corn on the cob.

Ingredients:
3 ½ pounds Alaskan king crab legs with shell
6 ears fresh corn
1 ½ cups butter
3 teaspoons minced garlic
⅛ teaspoon crushed red pepper flakes
1 teaspoon Old Bay Seasoning TM, or to taste

Directions:
In a very large stock pot, bring a large amount of water to boil. Place crab legs and corn in the pot of boiling water. Boil until the corn is tender, and the crab legs are opaque and flaky. The crab may finish cooking before the corn, check the corn and crab every 5 minutes to see if they are finished cooking. When finished cooking, drain well. Cut a slit into each of the crab leg shells to make it easier for your guests to get to the meat. In a large saucepan, melt butter or margarine, garlic, red pepper, and   ™ seasoning. Stir in the crab and corn, and saute them for 5 to 10 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 532.8
Fat: 36.6 g
Saturated fat: 22.2 g
Carbohydrates: 13.4 g
Sugars: 2.2 g
Dietary fiber: 2 g
Protein: 39 g
Cholesterol: 174.9 mg
Sodium: 2042.6 mg
Mexican Sweet Bread (Bread Machine)


Ingredients:
milk, margarine, butter, egg, sugar, salt, bread flour

Directions:
"Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.  Set to sweet or basic cycle.  Makes a 1 1/2 pound loaf."
Mom's Special Occasion Ice Cream Cookie Dessert


Ingredients:
walnuts, butter, margarine, brown sugar, Carnation Evaporated Milk, powdered sugar, vanilla extract, butter, margarine, vanilla ice cream

Directions:
FOR COOKIES:
Bake cookies according to package directions; remove to wire racks to cool completely.
Chop cooled cookies into small pieces.
FOR WALNUT MIX:
Preheat oven to 375; grease 8" square cake pan.
Combine walnuts, butter, and brown sugar in small bowl.  Pour into prepared pan.  Bake for 8-10 minutes; stir well.  Cool completely in pan on wire rack.
FOR CHOCOLATE SAUCE:
Combine evaporated milk, morsels, powdered sugar, baking bar and butter in medium, heavy-duty saucepan.
Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat. Stir in 1 tablespoon vanilla extract.  Cool completely.
TO ASSEMBLE:
Wrap outside of 9 or 10 inch springform pan with foil.
Spread 1/3 of crumbled cookies on the bottom of pan.  Top with half of the ice cream and half of the chocolate sauce.
Combine remaining crumbled cookies and walnut mixture in medium bowl.
Spread half of the cookie-walnut mixture over chocolate sauce.
Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons] and cookie-walnut mixture.
Place remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag.  Cut a hole in corner of bag, squeeze to drizzle chocolate sauce over top of dessert.
Freeze at least 4 hours or overnight.
To Serve, let stand at room temperature 20 minutes.  Remove side of springform pan.  Cut into slices.
Cornish Pasty


Ingredients:
onion, baking potatoes, flour, salt, shortening, water

Directions:
Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly., Add remaining shortening and continue to mix., Salt may be added to flour if desired., Add water- mix with fork until forms into a ball., Roll out into top and bottom crust., Or may use purchased crust., Preheat oven to 350., Put uncooked pie crust into bottom of 9" pie plate., Cover with a layer of sliced potatoes., Sprinkle with 1/3 of the onions., Crumble 1/2 ground chuck and spread over potatoes., Continue layering ending with potatoes and onions., Cover with top crust., Put a few holes in it for steam to escape., Bake approximately 1 1/2 hours until potatoes are soft., Let sit 10 minutes before slicing., Serve in slices as a pie with Chili Sauce on the side.
Tomato Sandwich Packets for the Grill


Ingredients:
butter, butter, tomatoes, sweet onion, fresh basil, dried basil, salt, white pepper, olive oil

Directions:
Butter each slice on on side.
Peel the tomatoes, slice off the uneven end on one side, and press out some of the liquid and seeds.
Peel and slice the onion.
Cover 4 slices buttered bread with single layers of tomato slices.
Sprinkle the tomato layer with either the fresh, chopped basil or the dried basil.
Season with salt and white pepper to taste, but freshly ground black pepper is also fine.
Cover the tomato layer on each slice with a layer of sliced sweet onion.
Using the other 4 buttered slices, lay them on top of this filling.
Using kitchen twine (have scissors handy], make a "parcel" by tying up each sandwich like you would a parcel, so that it will not fall apart on the grill. Do not wrap it in any covering such as foil!
Then pour the olive oil in a small bowl, and, using a pastry or barbecue sauce brush, brush the parcels on both sides with olive oil. This will help them brown and crisp on the outside.
Grease your grill grid with non-stick spray or brush with butter. Grill the sandwiches over medium-to-low heat, turning a few times, until golden brown on both sides. (They're really best over medium coals on an outside grill].
Each person cuts off the twine at the table. With enough grilled meat and these "parcel sandwiches" you don't need much more than a large mixed salad to make a complete meal.
Korean BBQ Galbi
Category: world-cuisine
By Pete Chang

Best Korean BBQ.  Traditionally galbi is cooked over wood charcoal but can be cooked by grill, oven, or using a non-stick frying pan. Instead of Asian pears, you can use rice wine or kiwis. You can also add green onions, sesame seeds or fresh ginger.

Ingredients:
5 pounds beef short ribs, cut flanken style
5 cloves garlic
1  onion, coarsely chopped
1  Asian pear, cored and cubed
1 cup soy sauce (such as Kikkoman®)
1 cup brown sugar
¼ cup honey
¼ cup sesame oil
black pepper to taste

Directions:
Place the ribs in a large stockpot and cover with cold water.  Soak ribs, refrigerated, for 1 hour to pull out any blood. Drain. Combine garlic, onion, and Asian pear in a blender and puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, and black pepper. Marinate ribs in the soy mixture, covered, overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Grill ribs until the meat is tender and the outside is crusty, 5 to 10 minutes per side.

Prep time: 1 hr 30 mins
Cook time: 10 mins
Total time: 9 hrs 40 mins
Yields: 6 servings

Calories: 1091.7
Fat: 78.6 g
Saturated fat: 30.7 g
Carbohydrates: 57.5 g
Sugars: 51 g
Dietary fiber: 1.8 g
Protein: 39.1 g
Cholesterol: 155.4 mg
Sodium: 2500.6 mg
Kake Brod (Swedish Flat Bread)


Ingredients:
warm water, honey, milk, salt, butter, unbleached white flour

Directions:
Sprinkle yeast on warm water. Add honey and set aside. In large bowl, mix warm milk, salt, butter and 2 cups of flour. Beat with mixer or wooden spoon until smooth. Gradually add rest of flour. Turn onto floured board and knead until all the flour is used and dough is not sticky. Invert bowl over dough and let rest 10 minutes.
Knead 8 to 10 minutes until smooth and elastic. Return dough to bowl and let rise about 1 hour. Punch down, divide in 2 parts. Butter 2 round pizza pans or cookie sheets. Roll dough to fit pans. Place in pans and press the edges with fingers to make it fit the pan. Prick all over with a fork.
Cover with damp cloth and let rise until doubled in thickness, about 30 minutes. Bake in a 350 degree oven for about 10 to 15 minutes until golden brown. Butter the top generously with melted butter as soon as it is removed from the oven. Cool slightly on a wire rack before serving.
Fettuccine Alfredo


Ingredients:
butter, margarine, parmesan cheese, salt, parmesan cheese, ground pepper

Directions:
Cook noodles as directed on package., While noodles are cooking, heat butter over water, until melted., Stir in cream, 3/4 cup parmesan cheese and salt., Heat, stirring occasionally, until smooth., Drain the noodles., Toss with cream mixture until evenly coated., Serve with parmesan cheese and pepper.
Misr Wot (Ethiopian Lentil Soup)


Ingredients:
red lentil, olive oil, yellow onion, garlic cloves, berbere, tomatoes, water, salt, plain yogurt

Directions:
Rinse lentils., Saute onions in oil for 10 minutes., Add garlic and stir for 30 seconds., Add lentils, water, tomato and half of the berbere., Simmer 45 minutes., Add the other 1/2 of the berbere together with the salt., Optional: a dollop of plain yogurt or sour cream.
Spicy Lamb Kebabs


Ingredients:
lamb fillets, green sweet peppers, cherry tomatoes, onions, lemon juice, olive oil, garlic, cumin, turmeric, cayenne

Directions:
Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.
Prepare vegetables.Wash and dry veggies. Cut green peppers and onions into 1 inch chunks. Set aside.
Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness.
Lebanese Bulgur


Ingredients:
olive oil, onion, garlic cloves, dried basil, bulgur, tomatoes, vegetable broth, chicken broth, honey, tomato paste, cayenne, fresh parsley

Directions:
Heat the oil in a medium saucepan over medium heat.
Add the onion and cook until lightly browned, about 3 minutes.
Add the garlic and cook for another minute.
Stir in the tomatos and basil, cooking 2 more minutes.
Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
Turn off the heat and let sit for 10 minutes.
Sprinkle the parsley over the top.
Peanut Butter Biscuits


Ingredients:
flour, salt, baking powder, shortening, peanut butter, milk

Directions:
Preheat oven to 450 degrees.
Sift dry ingredients together in a bowl.  With pastry blender or two knives, cut-in shortening (or butter] and peanut butter until mixture is crumbly.
Make a well in center of crumbly mixture, pour in milk and stir only until a soft dough is formed.
Knead dough gently on lightly floured pastry cloth for about 30 seconds.
Roll out or pat dough to about 1/2-inch thickness and cut into about 12 biscuits.
Place on ungreased baking sheet, close together for soft sides, or spaced apart for crusty sides.
Bake at 450 degrees for 10-12 minutes.
Variation:  For drop biscuits, increase milk to 1 cup and drop dough by spoonfulls onto greased baking sheet.  Bake for 10-12 minutes.
Home Made Seitan Easy


Ingredients:
vital wheat gluten, vegetable broth, soy sauce, broth

Directions:
Mix flour and spices.
In a measure cup, add soy sauce to the 3/4 cup broth.
Add liquid to dry. Stir till it comes together.( Add some of the broth 1 teaspoon at a time if you need to.].
Now put your large pot of broth on to boil. When that’s taken care of, knead your ball of rubbery stuff for 10-15 minute  Let rest for 5, then knead a few times more. Now make sure the broth on the stove is just simmering. A full boil will ruin the seitan.
Cut pieces off the dough and do your best to stretch into thin patty-like cutlet shapes, -- thinner is better.
Drop the cutlets into the broth and simmer away for an hour or two.then let the broth cool on its own.
You can keep the seitan in its broth in the fridge for about 5 days, or freeze it.  This can also be wizzed in a blender to make a ground meat substance.
Serves: 5-8 cutlets.
Cheese Omelette


Ingredients:
eggs, cheese, butter

Directions:
Whisk the eggs till light and fluffy., Add cheese, salt and pepper., Mix well., Heat a 7 inch non-stick skillet and add butter., As the butter begins to smoke, lower heat and pour the beaten egg mixture., Cook covered for a minute., Fold over and serve immediately.