xiaoxl/recipe_data huggingface dataset:
Homemade Vegetable Beef Soup
Category: soups-stews-and-chili
By renee

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and  taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Ingredients:
1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

Directions:
Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes. Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Prep time: 10 mins
Cook time: 5 hrs 45 mins
Total time: 5 hrs 55 mins
Yields: 10 servings

Calories: 177.5
Fat: 4.6 g
Saturated fat: 1.7 g
Carbohydrates: 18.3 g
Sugars: 7.6 g
Dietary fiber: 3.3 g
Protein: 16.7 g
Cholesterol: 35.9 mg
Sodium: 987.9 mg
Trout Amandine
Category: seafood
By Althea

A classic and delicious way to prepare trout.

Ingredients:
2 whole (10 ounce) trout, pan-dressed
salt and pepper to taste
¼ cup all-purpose flour
4 tablespoons butter
½ cup blanched slivered almonds
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley, for garnish
8 slices  lemon, for garnish

Directions:
Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour. Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm. Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown. Pour sauce  and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 854
Fat: 55.6 g
Saturated fat: 18.8 g
Carbohydrates: 24.4 g
Sugars: 1.5 g
Dietary fiber: 5.6 g
Protein: 66.4 g
Cholesterol: 223.5 mg
Sodium: 315.3 mg
Bran and Flax Bread (Bread Machine)


Ingredients:
water, brown sugar, molasses, olive oil, salt, all-purpose flour, flax seed, quick-rising yeast

Directions:
"Put all the ingredients into the bread machine and select the regular cycle.  Press start."
Meatball-Tortellini Soup


Ingredients:
ground beef, parmesan cheese, fresh parsley, egg, garlic clove, olive oil, carrots, celery, low sodium chicken broth

Directions:
Combine the beef, parmesan, 2 tbsp parsley, the egg, garlic, 1/2 tsp salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning until golden, 3 to 4 minutes; remove to plate. Add the carrots and celery to pot; cook, stirring until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tbsp parsely and 1/2 tsp salt. Simmer until the meatballs are just cooked through, about 2 minutes.
Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.
Nicoise Salad


Ingredients:
lettuce leaf, green beans, red onion, tomatoes, canned tuna, garlic clove, olive oil, white wine vinegar, sherry wine vinegar, herbs, anchovy fillet, cucumber, small caper

Directions:
Mix the oil and vinegar for the dressing, add salt, pepper and the herbs.
Toss together carefully, the dressing, beans, eggs (keep one for the garnish], onion, tomatoes, tuna, garlic and half of the olives; add salt and pepper to taste.
Pile in the center of the serving dish on top of the lettuce leaves,  make it look as attractive as possible, finish the salad with the garnish ingredients.
Chicken Fajitas With Lime, Garlic and Bell Peppers


Ingredients:
boneless skinless chicken breast, lime juice, garlic cloves, olive oil, red bell pepper, green bell pepper, garlic cloves, cumin, salt, flour tortillas, low-fat sour cream, salsa

Directions:
MARINATE CHICKEN FOR 30 MINUTES.
Mix lime juice and minced garlic in 2-quart Ziploc bag.
Add chicken strips to marinade bag.  Marinate for 30 minutes in refrigerator, turning periodically to distribute marinade.
STIRFRY.
Heat olive oil in heavy frying pan over medium-high heat.
Pour in chicken and marinade sauce.  Stirfry for 5-7 minutes.
Remove chicken to plate and keep warm.
Drain excess liquid from skillet, if necessary.
Add bell pepper strips and remaining garlic to frying pan and stirfry for 5 minutes or until peppers are tender.
Sprinkle bell pepper and garlic with cumin, salt and ground red pepper.
Add chicken back to frying pan and stirfry 1-2 minutes.
ASSEMBLE BURRITOS.
Spread 1 teaspoon sour cream (optional] on one side of each tortilla.  Spoon stirfry mixture evenly over sour cream.
Fold bottom of tortilla and roll up sides.
Serve with salsa, if desired.
Serves 2 hearty appetites, or 4 dainty portions.
Angel Pie


Ingredients:
cream of tartar, sugar, fresh lemon juice, sugar, fresh lemon rind

Directions:
First step: Add cream of tatar to egg whites and beat til stiff, slowly add sugar.
Spread into a pie pan.
Bake at 300 degrees for 1 hour& 15 minute.
Pie filling: Beat egg yolks until thick& have lemon color, add lemon juice, rinds& sugar.
Cook over low heat stirring constately.
Till thick, let cool.
Beat 1 cup whipping cream til siff and spread half into pie shell then pour cooled filling on top of whip cream then the rest of whipping cream.
Makes 1 pie.
Potato Chip Cookies


Ingredients:
flour, pecans, sugar, margarine, vanilla, confectioners' sugar

Directions:
Combine chips, pecans and flour.
In another bowl, cream margarine and sugar.
Beat in egg yolk and vanilla.
Add dry ingredients until well mixed.
With damp hands, form dough into 1 inch balls and place on ungreased cookie sheets.
Bake 15-18 minutes at 350°F or until cookies just begin to color.
Cool slightly and roll in 10X sugar.
Black Bean, Corn & Avocado Salad over Red Quinoa With Cilant


Ingredients:
vegetable broth, quinoa, black beans, avocado, grape tomatoes, red onion, olive oil, lime, zest of, cilantro, cilantro, olive oil, cilantro, white wine vinegar, salt, ground cumin

Directions:
Cook quinoa with broth according to package directions.
While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion and top with Cilantro dressing (the recipe is below] and toss gently. Taste, as it may not need any more salt (mine did not]. Add salt and pepper if desired and the lime zest to taste (I added the full 1/2 lime zest]. Add 1/2 of the chopped cilantro if desired, and gently toss once more and set aside.
When quinoa is cooked, drizzle with olive oil. If you are watching calories and fat go light on the oil here or omit as the bean mixture has plenty! Toss and add salt and pepper to taste.
When ready to serve, spread the quinoa on a large platter and top with bean mixture. Garnish with chopped cilantro if desired.
Cilantro Dressing:  Place last 6 ingredients in a container with tight fitting lid and shake! Taste and adjust.
Tortilla De Tomate Eggs With Tomato Topping


Ingredients:
onion, bell pepper, tomatoes, chili powder, eggs, pepper, skim milk

Directions:
Topping: Cook onion, bell pepper, and tomatoes in beef stock with chili powder for 10 minutes, stirring occasionally.
Meanwhile beat eggs with pepper and skim milk. Pour into preheated non stick pan. Cook over low heat.
As bottom of eggs set, loosen and lift edges with spatula, tilting pan to let uncooked eggs run underneath.
Continue cooking and lifting until top is dry.
Loosen omelet with spatula.
Fold or roll and and tilt onto serving plate.
Serve immedialty with the tomato topping.
Calabacita con Puerco (Pork with Squash)
Category: main-dish
By Jenny Crocker

Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmother's version, which I think is the best! Serve with hot corn tortillas.

Ingredients:
2 tablespoons olive oil, divided
4  boneless pork chops
5  calabaza squash, halved and sliced 1/2-inch thick
1 cup whole kernel corn, drained
½ cup chopped onion
½ cup chopped tomatoes
2 teaspoons minced garlic
1 (6 ounce) can tomato sauce
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 cups chicken stock, or more as needed

Directions:
Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes. Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.

Prep time: 10 mins
Cook time: 2 hrs 13 mins
Total time: 2 hrs 28 mins
Yields: 8 servings

Calories: 347.8
Fat: 8.3 g
Saturated fat: 2.1 g
Carbohydrates: 62 g
Sugars: 16.5 g
Dietary fiber: 10.6 g
Protein: 15.4 g
Cholesterol: 21.8 mg
Sodium: 477.5 mg
Russian Tea- 1950's Recipe Very Unique


Ingredients:
cinnamon sticks, whole cloves, honey, water, lemon juice, black tea, boiling water, orange

Directions:
Simmer Spices,honey, stick of cinnamon and the 1 cup of water for 10 min, then let stand for 1 hour.( do this is seperate pot.].
Add tea to boiling water in seperate pot let steep.
Add juices and spices when adding spices put in collander over tea.
Stir the mixture and add rind of orange and lemon tea if desired.
Refrigerator Bran Muffins


Ingredients:
granulated sugar, flour, baking soda, salt, canola oil, eggs, buttermilk

Directions:
In a very large bowl combine the first five ingredients., Add the oil, eggs and buttermilk., Stir until just combined., Fill greased muffin tins 2/3 full., Bake 400 degrees for 15 - 20 minutes., Remaining batter may be refrigerated up to 6 weeks in a covered container.
Citrus Chilean Sea Bass W/ Pineapple Mango Salsa


Ingredients:
sea bass fillets, red onion, green onion, olive oil, lemon zest, orange zest, lime zest, lemon juice, lime juice, garlic cloves, gingerroot, sea salt, cracked black pepper, mango, fresh pineapple, fresh cilantro, red onions, green onions, lime juice, salt, cracked black pepper

Directions:
Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once.
Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork.
Transfer to serving plate, top with salsa, and enjoy!
I also like to serve mine with herb rice :].
Coffee Punch


Ingredients:
milk, brewed coffee, sugar, cinnamon, ground cloves, vanilla, coffee ice cream, brandy

Directions:
"Scald milk, remove from heat. Mix together milk, coffee, sugar, cinnamon, cloves & vanilla. Chill. To serve: spoon ice cream into punch bowl. Add brandy and stir in chilled coffee mixture."
Appetizer Mussels
Category: appetizers-and-snacks
By CASEY52

What timing!  Although I have eaten mussels many times, October 17 was the very first time I cooked them, and (if I do say so myself!) they were great.  A friend and I ate every last one, and he raved about the flavor the whole time.  This is my own recipe.

Ingredients:
¾ cup white wine
¾ cup tomato and clam juice cocktail
3 cloves garlic - peeled and sliced
½ teaspoon crushed red pepper flakes
1 pound mussels, cleaned and debearded
3 tablespoons butter

Directions:
In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels. Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened. Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup. Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 to 4 servings

Calories: 214.5
Fat: 12 g
Saturated fat: 7.3 g
Carbohydrates: 10.5 g
Sugars: 3.2 g
Dietary fiber: 0.4 g
Protein: 5.3 g
Cholesterol: 42.4 mg
Sodium: 370.8 mg
Asian Beef Skewers - 3 Points


Ingredients:
scallions, reduced sodium soy sauce, fresh ground pepper, garlic clove, beef tenderloin

Directions:
Preheat a grill.  If you are using wooden skewers, soak in water 30 minutes.
In a gallon size sealable plastic bag, combine all of the ingredients, including the beef.  Seal the bag, squeezing out the air.  Marinate 15 minutes.
With tongs, remove the beef from the marinade; discard the remaining marinade.  On each of 16, six-inch, metal or wooden skewers, thread one beef strip, piercing the beef in several places.
Grill until cooked through, about 5 minutes on each side.
Serve with either chinese mustard, duck sauce and/ or soy sauce to dip the skewers inches.
Chicken and Spinach Alfredo Lasagna
Category: world-cuisine
By Sue

A different, yet wonderful twist on normal lasagna!

Ingredients:
1 (8 ounce) package lasagna noodles
3 cups heavy cream
2 (10.75 ounce) cans  condensed cream of mushroom soup
1 cup grated Parmesan cheese
¼ cup butter
1 tablespoon olive oil
½ large onion, diced
4 cloves garlic, sliced
5  mushrooms, diced
1  roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper. Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 12 servings

Calories: 591.3
Fat: 43.7 g
Saturated fat: 23 g
Carbohydrates: 22 g
Sugars: 2.4 g
Dietary fiber: 1.5 g
Protein: 28.7 g
Cholesterol: 159.5 mg
Sodium: 846.8 mg
Tilapia Ceviche
Category: appetizers-and-snacks
By Samantha

This ceviche is so refreshing on hot summer days! Can eat it for snack or have it as an appetizer for your summer BBQ!!

Ingredients:
8  tilapia fillets
15  limes, juiced
1 large tomato, finely diced
1 large red onion, finely diced
2  cucumbers, peeled, seeded, and finely diced
½ bunch finely chopped cilantro
salt and pepper to taste

Directions:
Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish. Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper. Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 15 appetizer servings.

Calories: 92.1
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 9.9 g
Sugars: 2.5 g
Dietary fiber: 2.4 g
Protein: 13.2 g
Cholesterol: 22.1 mg
Sodium: 42.2 mg
HEIRLOOM TOMATO SALAD WITH NECTARINES, AVOCADO AND ARUGULA


Ingredients:
arugula, nectarines, avocado, extra virgin olive oil, white vinegar

Directions:
Assemble the salad on a nice platter, not a bowl.
Wisk together the oil and vinegar.
Place the sliced tomatoes on the platter and drizzle with about half of the vinaigrette and sprinkle on a pinch of regular salt.
Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices.
Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette.
Finish to taste with our Flake Sea Salt and a few turns of the pepper grinder.
Easter Egg Bread


Ingredients:
all-purpose flour, active dry yeast, butter, salt, sugar, milk, lemon, eggs, white vinegar, cold water, confectioners' sugar, milk

Directions:
In bowl of stand mixer fitted with dough hook attachment (can be done by hand], combine 2 cups of the flour and the yeast.
In small saucepan on the stove, combine 2 Tablespoons of the butter, salt, sugar and milk.  Heat on medium just until butter is nearly melted.
Add hot mixture to flour and yeast.  Begin mixing on low - medium speed.  Add two of the eggs, one at a time mixing well inbetween.  Add the lemon zest, reserving the whole lemon for the glaze.
Begin adding small amounts of flour, approximately another 1-1/2 cups total or until the dough is only slightly sticky when poked with a finger, but can be formed into a ball without sticking to your hands.
Form into a ball and place smooth side down in a greased bowl (I just spray the mixer bowl with non-stick cooking spray] and then turn the dough over so the smooth side is now on top.  Cover with a damp kitchen towel and place in a warm area to rise until doubled, about 1 hour.
While dough is rising, gently wash the outsides of the other 5 eggs.  Fill 5 coffee mugs or deep bowls with a cup or so of water and one teaspoon each of vinegar.  Add about 3 drops of food coloring to each cup or until it's the shade you like, then stir and gently lower one egg into each color.  Let sit for 15-30 minutes or until the desired shade has been reached.  Remove with slotted spoon (I use a pasta fork] to a dry paper towel and allow to dry.
When dough is double in size, punch down in the center, turn out onto a lightly floured surface and divide into two balls.  Cover with damp towel or foil and let rest for 10 minutes.
Roll each ball into a long rope, approximately 26-30 inches long.  Place side by side on a greased cookie sheet and very loosely twist them together and then form the whole thing into a circle, pinching the ends together.
Gently make openings in the dough twists and insert one egg into each opening.  (Try to keep the eggs from touching the cookie sheet so they don't get scorched during baking.]  Cover with damp towel and allow to rise until doubled again.  Approximately 45 mintues.
At about 30 minutes of rising time, preheat the oven to 350°.
When dough has doubled, melt the last two Tablespoons of butter and brush over loaf.
Bake for 40 to 50 minutes or until loaf is nicely browned.  You may want to cover loosely with foil the last 10-15 minutes to avoid over-browning.
In small bowl stir together the confectioner's sugar, milk and about 2 teaspoons of fresh squeezed lemon juice.  Beat till smooth, adding more juice or sugar until a thick but still liquid consistency is reached.  Spread or pour glaze over loaf.  Can serve immediately or cool and use as a centerpiece first.
(The eggs will be hard-cooked after baking and are safe to eat.].
Sweet & Sour Lemon Drop


Ingredients:
vodka, triple sec, sugar

Directions:
"Shake in shaker until nice and cold, serve plain or with the ice."
Hearty Beef and Vegetable Soup


Ingredients:
ground beef, olive oil, onion, garlic clove, kidney beans, chicken broth, beef broth, diced tomatoes, tomato paste, water

Directions:
Heat oil in dutch oven.  Add onion, garlic and ground beef.  Brown for 10 minutes, drain fat if necessary.
Add remaining ingredients and cook until the soup starts to boil.  Turn down heat and simmer 10 minutes.
Serve with parmesan cheese and crusty bread.
Cereal Bread
Category: breakfast-and-brunch
By kimmah

I modified my grandmother's bran bread recipe and got this one. I was out of bran, so tried frosted wheat cereal. The results were great!

Ingredients:
1 cup bite size frosted wheat cereal
1 cup brown sugar
½ cup shortening
1 teaspoon salt
1 cup boiling water
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2  eggs
6 cups bread flour

Directions:
In a large bowl, combine cereal, brown sugar, shortening and salt. Pour boiling mixture over mixture. Let cool to room temperature. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine cereal and yeast mixtures. Add eggs and two cups flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until brown, about 30 minutes. Remove from pans and let cool on a wire rack.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 45 mins
Yields: 2 - 9x5 inch loaves

Calories: 199.7
Fat: 5.3 g
Saturated fat: 1.3 g
Carbohydrates: 32.8 g
Sugars: 6.5 g
Dietary fiber: 1.2 g
Protein: 5 g
Cholesterol: 15.5 mg
Sodium: 105.8 mg
Fontina & Sage Grilled Cheese


Ingredients:
extra virgin olive oil, sage leaves, fresh ground black pepper, Fontina cheese

Directions:
In a small saucepan over low heat, heat the olive oil, sage and pepper until warm to the touch. Turn off the heat and let it infuse while you assemble the sandwiches.
Place the cheese, divided evenly, on two slices of bread. Take care to bring the cheese all the way to the edge of the crust. Top each with a second slice of bread and press flat.
Lay a heavy or weighted cutting board on top of the sandwiches for 10 to 20 minutes.
Use a pastry brush to spread the sage oil lightly on both sides of the sandwiches. Make sure you go all the way to the edges and distribute the sage and pepper evenly.
Heat a cast-iron pan or griddle over low heat. Sprinkle with a few drops of olive oil, then rub it over the whole cooking surface with a paper towel.
Add the sandwiches and cook, weighted with another heavy pan or a steak weight, until golden, about 2 to 3 minutes per side.
Keep the heat low so you don't burn the sage or pepper.
Remove the sandwiches to a cutting board, and cut each in half or in quarters.
Serve immediately.