xiaoxl/recipe_data huggingface dataset:
Chaat Masala by Anupy Singla


Ingredients:
cumin seeds, fennel seeds, whole black peppercorn, mango powder, black salt, ground ginger

Directions:
TOAST:
Dry roast the coriander, cumin and fennel seeds, plus the dried red chilies, in a shallow heavy skillet over medium heat.
Stir every 15-20 seconds to prevent burning.
The spices should be just toasted and aromatic.
After about 4 minutes of roasting, transfer the mixture to a plate.
Let cool 15 minutes.
GRIND:
Transfer spices to a spice grinder or the dry jug of a powerful blender.
Add whole black peppercorns, mango powder (amchur], black salt, ground ginger and carom seeds.
Process to a fine powder.
Sift after grinding to get a finer powder.
Store in an airtight container up to 6 months.
Bravo Ristorante Italiano Rigatoni Alla Buttera


Ingredients:
Italian sausage, tomato sauce, chicken broth, peas, heavy cream, rigatoni pasta, parmigiano

Directions:
Cook sausage in a large frying pan, until well browned. Drain fat.
Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat.
Add peas and cream and cook for 1 1/2 minutes more.
Fill a large saucepan 2/3 full with salted water. Bring to a boil.
Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite].
Place a single serving of pasta on a plate, and top with as much sauce as you like!
Serve immediately.
Grated Parmigiano cheese may be added at table, if desired.
Tom's Layered Mexican Dip


Ingredients:
avocados, lemon juice, onions, sour cream, tomatoes, scallions, pitted black olives, cheddar cheese, tortilla chips

Directions:
Beat avacados with lemon juice, picante sauce, grated onion& 1/2 c.
sour cream until smooth--guacamole.
(I use this for my guacamole with other recipes too, I love it so much.] Using 2 large platters or 2 9x13 in.
pans, place half the bean dip into bottom of each.
Carefully smooth half the guacamole on top of bean layer, and 1 c.
of sour cream on top of guac.
layer.
Next layer half of the tomatoes, half the scallions, half the olives, and half the grated cheese into each pan.
Chill and serve with chips.
CITRUS CRANBERRY SAUCE


Ingredients:
granulated sugar, cranberries, orange zest, lemon zest

Directions:
In a medium saucepan over medium heat, combine orange & apple juice and sugar. Stir until sugar is dissolved and then bring it to a boil. Add cranberries, stir and return to a boil. Reduce heat to medium-low and add orange & lemon zest; stir. Let simmer gently for 10 minutes, stirring occasionally.
Remove from heat and let it cool completely before transferring to the refrigerator.
Guacamole


Ingredients:
avocados, roma tomato, fresh cilantro, lemon juice

Directions:
Peel and de-pit avocados, mash in bowl., Mix in lemon juice until creamy., Combine with other ingredients., Chill and serve with tortilla chips.
Loaded Baked Potato Soup for Crockpot


Ingredients:
baking potatoes, onion, chicken broth, garlic cloves, butter, salt, pepper, half-and-half cream, sharp cheddar cheese, fresh chives, sour cream, bacon, cheese

Directions:
Combine baking potatoes, onion, chicken broth, garlic, butter, salt and pepper in a large crockpot.
Cover and cook on HIGH for 4 hours or LOW for 8 hours (potatoes should be tender].
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in cream, cheddar cheese and chives.
Top with sour cream (if using]; sprinkle with bacon and more cheese.
Yellow Squash and Corn Saute


Ingredients:
corn, water, butter, fresh parsley, salt, ground black pepper

Directions:
Place corn into large pot and cover with salted water, bring to boil.
Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
Drain and cool corn.
Cut corn off the cobs.
Place squash into a skillet and add water.
Cook suash over medium heat until tender, 5- to 10 minutes.
Drain any excess water fromskillet.
Stir corn butter parsley salt and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Caramel Ice Cream Soda


Ingredients:
"dulce de leche ice cream"

Directions:
Set ice cream out to soften., Drizzle caramel on sides of large glass., Pour almost complete can of pepsi in a bowl., Add softened ice cream and mix till desired consistency., Pour ice cream mixture into glass., Pour remaining soda on top for extra head.
Buffalo Chicken Soup
Category: soups-stews-and-chili
By Keiko

I've found a lot of recipes for Buffalo Chicken Soup but none of them seemed just right. After tailoring elements from all the recipes I found into the perfect one, I came up with this. This soup is creamy and smooth with a hint of spice from the buffalo sauce. Serve it up with a dollop of sour cream and some mozzarella sprinkled on top.

Ingredients:
¼ cup butter
3 stalks celery, diced
1 small onion, diced
¼ cup all-purpose flour
¾ cup half-and-half cream
3 cups water
1 cube chicken bouillon
2 cups cubed cooked chicken
¼ cup buffalo wing sauce, or more to taste
1 ½ cups shredded Cheddar cheese
salt and pepper to taste

Directions:
Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 258.9
Fat: 18.3 g
Saturated fat: 10.5 g
Carbohydrates: 6.9 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 16.5 g
Cholesterol: 72.2 mg
Sodium: 570 mg
Tuna Mac
Category: seafood
By melissa loudy

An easy casserole using mac-n-cheese from a box with a can of tuna, mushrooms, and bread crumbs on top.

Ingredients:
6 cups water
1 (7.25 ounce) package macaroni and cheese dinner mix
¼ cup margarine, cut into pieces
¼ cup milk
1 (5 ounce) can tuna, drained and flaked
1 (4.5 ounce) can sliced mushrooms, drained
1 cup bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring water to boil in a saucepan. Cook macaroni at a boil, stirring occasionally, until tender, 7 to 8 minutes; drain. Return macaroni to the saucepan. Stir cheese sauce mixture from the packet, margarine, and milk into the macaroni until the margarine melts and the macaroni is evenly coated in sauce. Add tuna and mushrooms; stir. Pour macaroni mixture into a small casserole dish; top with bread crumbs. Bake in preheated oven until hot, about 30 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 446.6
Fat: 15.2 g
Saturated fat: 3.5 g
Carbohydrates: 56.3 g
Sugars: 8.2 g
Dietary fiber: 3 g
Protein: 21.1 g
Cholesterol: 17.8 mg
Sodium: 902.6 mg
Plain Ol' Banana Bread - Vegan


Ingredients:
brown sugar, white sugar, margarine, bananas, flour, baking soda, soymilk, apple cider vinegar, vanilla, cinnamon, allspice, salt

Directions:
Preheat oven to 350°F., Spray a 8x4 bread pan with non stick cooking spray., Sift together flour, baking soda, salt and spices., Cream together the margarine and sugars., Add mashed bananas, soy or almond milk, and vanilla., Add the wet ingredients to the dry. Mix well., Pour batter into pan., Bake for an hour to an hour 10 minutes.
Spaghetti (With Mushroom Soup?!)


Ingredients:
ground beef, onion, garlic cloves, oregano, dried basil, salt, sugar, tomato paste, diced tomatoes, cooked pasta

Directions:
Brown the ground beef, onion and garlic in olive oil with bay leaves, oregano, basil, Italian Seasoning, salt.
Add tomato paste, mushroom soup, sugar, and diced tomatoes.
Stir well and bring to a simmer over medium heat.
Cover and simmer for 45 minutes.
Use sauce to top your cooked spaghetti.
Apple and Cheddar Corn Muffins


Ingredients:
flour, yellow cornmeal, baking powder, apple, frozen corn, low-fat cheddar cheese, sugar, cinnamon, nutmeg, canola oil, eggs

Directions:
Preheat oven to 400.
Line 12 muffin cups with paper baking cups.
In large  bowl, combine flour, cornmeal, and baking powder.
Add apples, corn, cheese,  sugar, cinnamon, nutmg, stir to combine.  In small bowl, beat eggs and oil; stir into flour mixture (don't over beat...the mixture will be stiff].  Fill baking  cups and bake for 15 minutes.
Spicy Red Pepper & Eggplant Confit


Ingredients:
red bell peppers, Tender Roasted Bell Peppers, eggplants, garlic cloves, tomatoes with juice, extra virgin olive oil, salt, red pepper flakes

Directions:
Put oven rack in middle position and preheat oven to 400°F.
Cut roasted peppers into 1-inch pieces.
Toss together all ingredients in a large roasting pan, then spread evenly.
Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving.
Cooks' note:.
Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
**Cook time does not include letting the roasted peppers steam for 15 minutes, after broiling or allowing the confit to cool before serving.
Roasted Garlic and Red Pepper Pesto


Ingredients:
garlic, olive oil, red sweet peppers, asiago cheese, parmesan cheese, fresh ground black pepper, salt, fresh thyme, dried thyme

Directions:
Peel away dry outer skin from garlic head.
Leave skins of garlic cloves intact.
Cut off pointed top portion with a knife, leaving the head intact but exposing the individual cloves.
Place garlic head, cut side up, in small baking dish.
Drizzle with oil; cover and set aside.
Halve the sweet peppers; remove stem, membranes and seeds.
Place peppers, cut sides down, on foil lined baking sheet.
Bake peppers and covered garlic in a 425 oven 20-25 minutes or until pepper skins are bubbly and blackened.
Remove peppers.
Place peppers in a clean brown paper bag and seal.
Let stand 20-30 minutes or until peppers are cool enough to handle.
Continue baking garlic 20-35 minutes more until garlic cloves feel soft when pressed.
Set garlic aside to cool.
Using a sharp knife, carefully peel peppers.
Cut peppers into pieces.
Remove garlic head from oil, reserve oil.
Press to remove garlic paste from the individual cloves.
In food processor bowl or blender container combine roasted pepper pieces, garlic paste, reserved oil, Asiago or Parmesan cheese, black pepper and salt.
Cover and process with several on-off turns until smooth.
When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container.
Stir in thyme.
To store, place in airtight container and store in refrigerator up to 1 week or in the freezer up to 3 months.
To serve, bring pesto to room temperature.
Bacon and Egg Spaghetti


Ingredients:
bacon, spaghetti, parmesan cheese, eggs, Italian parsley, garlic cloves, olive oil

Directions:
Bring some salted water to the boil in a large pot for cooking the spaghetti.
In a medium bowl lightly break and stir eggs with a fork and fold in about 1-1/4 cups of cheese.
Slice the bacon rashers into small cubes or thin strips if you prefer.
Use the edge of a knife to crush the garlic cloves without breaking them up too much.  (You want the garlic cloves to remain reasonably whole]
In a large skillet over a medium high heat pour the olive oil and add the garlic.
While the garlic's cooking use a wooden spoon to press down on the cloves to release the flavour.
After a minute or two add the chopped bacon and cook for about 5 minutes. (Don't let the bacon get crispy].
When the bacon's cooked remove garlic cloves and turn down to a low heat.
Cook spaghetti to packet instructions (al dente] and drain.
In the same pot (used to cook the spaghetti] add a little olive oil and return the cooked spaghetti.
Mix in the bacon and hot oil, egg and Parmesan mixture and chopped parsley tossing lightly with tongs.  (The eggs, bacon and cheese should stick to the pasta] .
Pour onto a warm dish and garnish with a little leftover parmesan and parsley.
Serve with piping hot garlic or herb bread-- YUM!
Green Chile Mashed Potatoes


Ingredients:
russet potatoes, butter, sour cream, heavy cream, mild green chilies, salt, white pepper

Directions:
Boil potatoes until tender but don't overcook!
Drain well.
Mash the rest of the ingredients into the potatoes right in the pot with a potato masher.
You can use an electric mixer but be careful not to over beat.
Romanian Apple Cake
Category: desserts
By RAVRAM

This is a wonderfully simple, yet delicious cake!  It is so moist and fresh, it will surely be a favorite with your family, just like it is with mine! The main length of the preparation time is cutting and peeling the apples. A mixture of apples works great, although I usually use Golden Delicious.

Ingredients:
5  apples, peeled and cored
3  eggs
1 ½ cups white sugar
¾ cup vegetable oil
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 cups all-purpose flour
¾ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.  Cut the apples into 1 inch wedges.  Set aside. In a large bowl, whisk together the eggs and sugar until blended.  Mix in the baking soda, oil, cinnamon and vanilla.  Stir in the flour, just until incorporated.  Fold in the apples and walnuts. Pour batter into prepared pan. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool slightly.  May be served warm or at room temperature.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x13 inch pan

Calories: 393.4
Fat: 20.1 g
Saturated fat: 3 g
Carbohydrates: 50.2 g
Sugars: 31.4 g
Dietary fiber: 2.5 g
Protein: 5 g
Cholesterol: 46.5 mg
Sodium: 123.6 mg
Broccoli Bacon Salad


Ingredients:
garlic clove, mayonnaise, sour cream, cider vinegar, sugar, broccoli florets, sliced water chestnuts, dried cranberries, fresh ground pepper

Directions:
Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.
Add chopped broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.
Cover and refrigerate at least one half hour, or up to one day before serving.
Stuffed Bell Peppers


Ingredients:
ground beef, onion, mushroom, celery, garlic clove, egg, bell peppers

Directions:
Mix ingredients well then add egg and mix egg in very well. (substitute other vegetables of choice if you like].
Cut tops off peppers, take seeds out, stuff pepper with stuffing replace peppers cap, put in crock pot of appropriate size for the amount you are cooking. After all peppers have been stuffed pour a jar of store bought or home made spaghetti sauce of your liking over/around peppers and cook until peppers and meat are thoroughly cooked. In a crock pot approximately 2-4 hours on high, or if on low 4-6 hours. Serve with pasta of your choice or rice.
Makes 3 large peppers or four small, for larger recipes increase ingredients as needed.
For a smoother slightly sweet taste use red or orange peppers as they aren’t as bitter as the green.
French Toast


Ingredients:
egg, milk, vanilla, flour, cinnamon, salt, powdered sugar, butter, maple syrup

Directions:
Whisk egg, milk, vanilla, powdered sugar, flour, cinnamon, and salt.
Slice bread about half an inch thick if it is not already cut.
Dip both sides of the bread in batter and place onto a hot, lightly buttered griddle set at 350 degrees.
Flip when bread is "toasted" and cook on other side.
Remove from griddle and sprinkle with powdered sugar.
Serve with maple syrup.
Pecan Pie


Ingredients:
sugar, corn syrup, butter, salt, eggs, vanilla, pecans

Directions:
Bake 325°F for 30-45 minutes., Makes two small 8-inch pies or one 9-inch deep dish.
Caramel Candies
Category: desserts
By sal

These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla.

Ingredients:
1 ¼ cups brown sugar
1 ⅔ cups white sugar
1 cup butter
1 cup corn syrup
1 ¼ cups heavy cream
¾ cup whole milk
2 teaspoons vanilla extract

Directions:
Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat.  Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.  Pour into an 8x8 inch pan.  Let cool before cutting.

Cook time: 20 mins
Total time: 45 mins
Yields: 1 - 8x8 inch dish

Calories: 504.3
Fat: 25 g
Saturated fat: 15.7 g
Carbohydrates: 72.7 g
Sugars: 58.1 g
Protein: 1.2 g
Cholesterol: 76.2 mg
Sodium: 147.9 mg
Sweet Potato Pecan Bread


Ingredients:
sugar, water, eggs, mashed sweet potatoes, flour, baking soda, salt, cinnamon, baking powder, pecans

Directions:
Preheat the oven to 350°F.
Combine the sugar, water, oil, eggs, and sweet potatoes mix good.
Add dry ingredients and mix to combine; add pecans and mix well.
Divide the dough into 2 greased loaf pans.
Bake at 350°F for 50 minutes.
Cool in pans before removing.
Italian Salami Risotto


Ingredients:
olive oil, onion, garlic cloves, bell pepper, sun-dried tomato, risotto rice, dry white wine, ground oregano, mascarpone cheese

Directions:
Heat the olive oil in a non-stick pan.
Add the salami, onion and garlic and cook over a medium heat for 3 minutes.
Add the bell pepper and sundried tomatoes and cook for a further 3 minutes.
Add the arborio rice to the pan and cook, stirring, for about 1 minute.
Add the white wine, bring to a simmer and cook, stirring, until the wine has been absorbed. While the rice is absorbing the wine, heat your chicken stock (this can be done at an earlier stage and kept warm if you prefer].
Add the chicken stock 1/2 a cup at a time, stirring occasionally. Each time, make sure the stock is absorbed before you add more or it will be a very runny risotto! The non-stick pan is important for this stage, so the rice doesn't stick when the stock is low.
With the last half cup of stock, add the ground oregano and stir well.
When the stock is all absorbed, taste the risotto to make sure the rice is tender (if not, add another 1/4 cup of stock].
Add the mascarpone cheese and stir until it has melted in
Serve hot and enjoy!
Dangerous Choc Chip Cookies


Ingredients:
butter, peanut butter, brown sugar, eggs, self raising flour, plain flour, rolled oats, chocolate chips

Directions:
Preheat oven 180°C  Prepare trays.
Combine butter and peanut butter in small saucepan over medium head, stir until melted and well combined.
Transfer to a large bowl, cool 5 mins, add brown sugar and eggs, mix well.  Add combined sifted flours, oats and choc bits.  Mix well.
Roll spoonfuls of mixture into balls, choose the sizing that suits you.  Place onto trays, flatten slightly with palm of hand.  I like to freeze half the mixture in balls ready for a superquick bikkie fix another day.
Bake 12-14 mins or until golden and firm yet still some give.  Stand 5 mins on tray before transferring to wire rack to cool.
Ham and Egg Salad


Ingredients:
hard-boiled eggs, Dijon mustard, salt, black pepper, mayonnaise, capers, onion, celery, cooked ham

Directions:
Either boil your eggs, cool them, and peel them, or continue on to the next steps.
Cut the eggs in half lengthwise, and remove the yolks, reserving the whites.
In a large bowl, mix the yolks with the mustard, salt, pepper, pepper sauce, mayonnaise, capers, celery and onions.
In a small bowl, coarsely chop the egg whites, add the ham, and then blend this mixture into the seasoned yolks.
Cover and refrigerate for several hours, until ready to serve.
Deep Fried Twinkies With Berry Sauce


Ingredients:
flour, milk, vinegar, flour, baking powder, salt

Directions:
Chill or freeze Twinkies for several hours or overnight.
Heat 4 cups vegetable oil in deep fryer to about 375 degrees.
Mix together milk, vinegar and oil.
In another bowl, blend flour, baking powder and salt.
Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.
Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.
Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.
Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.
Variation: Slice Twinkie into 4 pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce.
Berry Sauce.
1 10-ounce jar of seedless raspberry preserves
1 cup fresh or frozen mixed berries
Directions.
In a saucepan, heat preserves over low heat until melted.
Add 1 cup of fresh or frozen mixed berries.
Heat until sauce just simmers.
Cover; refrigerate until served.
Makes 1 1/2 cups.
Baked Potatoes With Rib-Eye Steak Hash


Ingredients:
russet potatoes, kosher salt, red bell pepper, orange bell pepper, onion, heavy whipping cream, fresh thyme, butter

Directions:
Preheat oven to 400°F
Rub potatoes with vegetable oil; sprinkle with coarse salt.
Pierce potato with fork several times and place directly on oven rack with a baking sheet on a lower rack to catch any drips.
Bake until tender, about 1 hour.
Sprinkle steak with salt and pepper.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side.
Transfer steak to plate.
Reduce heat to medium. Add bell peppers, onion, and jalapeños to skillet. Sauté until peppers are soft and onion caramelizes, about 30 minutes.
Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips.
Add cream, chopped thyme, and steak to pepper mixture.
Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper.
Cut cross in potatoes and press on sides to open slightly.
Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture.
Garnish with thyme if desired.
Breakfast Casserole II
Category: breakfast-and-brunch
By SCHULES

A great holiday breakfast casserole that may be made the night before, and baked while opening Christmas presents.

Ingredients:
1 (16 ounce) package ground pork breakfast sausage
12  eggs
1 (10.75 ounce) can  condensed cream of mushroom soup
1 ¼ cups milk
1 (4.5 ounce) can sliced mushrooms, drained
1 (32 ounce) package frozen potato rounds
½ cup shredded Cheddar cheese

Directions:
Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds. Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 352.1
Fat: 23.8 g
Saturated fat: 7.4 g
Carbohydrates: 22.8 g
Sugars: 2.6 g
Dietary fiber: 2 g
Protein: 15.8 g
Cholesterol: 214.6 mg
Sodium: 958.1 mg
Tomato Feta Salad


Ingredients:
cherry tomatoes, feta cheese, red onion, white wine vinegar, champagne vinegar, olive oil, kosher salt, fresh ground black pepper, fresh basil leaves, fresh parsley

Directions:
Cut the cherry tomatoes in half and place them in a large bowl.
Dice the feta in 1/4-inch dice, crumbling it as little as possible.
Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley.
Toss carefully and salt, to taste, depending on the saltiness of the feta.
Serve chilled or at room temperature.