xiaoxl/recipe_data huggingface dataset:
Gorgonzola Dip
Category: appetizers-and-snacks
By Amy

This is a great dip for veggies and chips. The distinctive flavors of Gorgonzola cheese and dill are blended into a smooth party favorite.

Ingredients:
1 cup low-fat mayonnaise
1 cup low-fat sour cream
4 ounces Gorgonzola cheese, crumbled
1 tablespoon chopped fresh dill
1 clove garlic, peeled
salt and pepper to taste
2 teaspoons unflavored gelatin

Directions:
In a food processor, place low-fat mayonnaise, low-fat sour cream, Gorgonzola cheese, dill, garlic, salt and pepper. Blend until smooth. Sprinkle gelatin into mixture. Allow it to soften for approximately 5 minutes. Blend to mix in gelatin. Cover and chill in the refrigerator until serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 37.4
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 0.6 g
Protein: 1.8 g
Cholesterol: 10.7 mg
Sodium: 61.6 mg
Mexican Pie


Ingredients:
onion, ground beef, green chilies, cheddar cheese, chipotle chiles in adobo, corn tortillas

Directions:
Heat oil in skillet over medium high heat.
Cook onions until translucent.
Add garlic, taco seasoning and ground beef, cook until brown.
Stir in green chilies.
Preheat oven to 400 degrees.
Lightly grease pie plate and cover bottom with 4 tortillas.
Layer in this order: 1/2 beef mixture, 1/2 cheese, 4 tortillas, beans, 4 tortillas, chipolte peppers, 4 tortillas, remaining beef, remaining cheese.
Bake 30-40 minutes uncovered, or until cheese is melted.
Serve with toppings of choice (salsa, sour cream, and guacamole].
Leave out the chipolte peppers if you do not like spice, feel free to add black beans with refried beans for extra protein, and substitute leftover chicken or turkey for the beef with ease. Double recipe to freeze ahead for a lazy or crazy day.
Fried Salmon Patties


Ingredients:
pink salmon, flour, eggs, onion

Directions:
Add salmon to a medium bowl (do not drain].
Remove bones; add the flour, eggs, onion and salt and pepper.
Beat with an electric mixer until well incorporated.
In a large skillet, heat enough oil to cover the bottom of the pan.
With a medium spoon, add salmon spreading them into round patties (you can make large or small].
Let them cook on one side 10 minutes, then flip cook 10 minutes more.
ENJOY!
Chickpea Curry


Ingredients:
canned chick-peas, onion, garlic clove, gingerroot, red chili powder, cumin powder, coriander powder, turmeric, salt, fresh tomatoes, canned tomatoes, garam masala

Directions:
Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic.
Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomatoes. Cook the sauce until it begins to thicken.
Add ¼ cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while mixing.
Cover and simmer for 5 minutes. Then add the ginger and the garam masala.
Cook for another minute and serve.
Grilled Tilapia with Smoked Paprika
Category: seafood
By Yanira

This is such a great quick and healthy recipe. My whole family loves it. Enjoy with your favorite salad.

Ingredients:
3 tablespoons olive oil
2 teaspoons ground smoked paprika
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 (6 ounce) tilapia fillets
cooking spray

Directions:
Combine olive oil, paprika, garlic powder, salt, and black pepper in a small bowl; stir well. Brush oil mixture evenly over tilapia fillets. Heat a large nonstick grill pan over medium-high heat; grease with cooking spray. Grill fish until it flakes easily with a fork, about 4 minutes per side.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 4 servings

Calories: 263.5
Fat: 12.5 g
Saturated fat: 1.9 g
Carbohydrates: 1.3 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 34.8 g
Cholesterol: 61.6 mg
Sodium: 367.2 mg
Melt in Your Mouth Beef Stew


Ingredients:
beef stew meat, flour, olive oil, onion, beef broth, flour, cold water, potatoes

Directions:
Salt and pepper beef and dredge in flour.
Over high heat, place oil in cast iron Dutch oven.
Add beef and onion and saute until meat is browned.
Add beef broth and water to barely cover the meat and bring back to a boil.
Shake 1 cup of cold water and flour in a jar until well combined and then add slowly to beef mixture.
Cook and stir until thickened.
Cover and place in preheated 325° oven and cook for 1 hour.
Remove from oven and add potatoes and carrots.
Cover and return to oven and bake at the 325° temperature for 1 more hour.
Remove from oven, add peas and stir.
Serve with crusty bread.
Simple Chocolate Chia Pudding (Vegan)


Ingredients:
cocoa powder, cinnamon, maple syrup

Directions:
"Mix all ingredients together.  Chill in the fridge at least four hours.  I usually chill overnight. (You might want to stir after the first hour just to make sure there aren't any clumps.]."
Basic Risotto


Ingredients:
butter, onion, garlic, arborio rice, dry white wine, chicken broth, vegetable broth, parmesan cheese, asiago cheese

Directions:
Bring broth to boil in saucepan.
Melt butter in a different saucepan.
Add onion and garlic to butter, saute until tender.
Add rice. Saute 2-3 minutes.
Add white wine.  Stir until absorbed.
Add hot broth 1/4 cup at a time. Stir occasionally until broth is absorbed.
Continue adding broth in small amounts until all broth is absorbed.  This should take 20-25 minutes.
Try some of the rice.  It should be tender but firm.
When the rice is done, add cheese.  Stir until melted and combined.
Serve immediately.
Kelly's Butterscotch Pudding
Category: desserts
By COOKIEWOMAN

This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also use as a pie filling.

Ingredients:
1 cup packed brown sugar
¼ cup cornstarch
3 cups milk
½ teaspoon salt
3  egg yolks, beaten
¼ cup butter
1 teaspoon vanilla extract

Directions:
In a small bowl, mix together brown sugar, cornstarch and salt.  Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute. Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 475.3
Fat: 18.4 g
Saturated fat: 10.8 g
Carbohydrates: 70.4 g
Sugars: 62.1 g
Dietary fiber: 0.1 g
Protein: 8.2 g
Cholesterol: 198.8 mg
Sodium: 469.6 mg
Chinese Beef Casserole


Ingredients:
butter, flour, low sodium beef broth, 1% low-fat milk, salt, pepper, sweet onion, celery, fresh bean sprout, low sodium soy sauce, long grain rice, water chestnuts

Directions:
In a small saucepan, melt butter over medium low heat. Stir in flour a little at a time until smooth and then remove pan from heat. Stir in salt and pepper.
Using a whisk, add broth, milk,  a little at a time, stirring to keep mixture smooth then return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain and return to skillet.
Add the roux mixture you made in the small saucepan to the beef mixture along with the bean sprouts and soy sauce; bring to a boil.
Pour into a greased 3 quart baking dish and then stir in rice and water chestnuts.
Cover baking dish and bake at 350F for 30 minutes.  Uncover, stir in peas and sprinkle with chow mein noodles.  Bake another 15-20 minutes or until heated through.
Roast Beef and Blue Cheese Wraps


Ingredients:
blue cheese, horseradish, low-fat mayonnaise, black pepper, honey, garlic clove, cabbage, celery, onion, red bell pepper, deli roast beef, flour tortillas

Directions:
Combine blue cheese, horseradish, mayonnaise, and 1/4 teaspoon pepper. Set aside.
Combine 1 tablespoon cheese mixture, vinegar, honey, and garlic in a medium bowl. Add remaining 1/4 teaspoon pepper, cabbage, celery, onion, and bell pepper.
Warm tortillas (I microwave for 10 seconds]. Spread with cheese mixture evenly over tortillas. Divide beef and cabbage mixture evenly among tortillas; roll up.
Cut each rolled tortilla in half crosswise.
Fondue Mustard Sauce


Ingredients:
prepared mustard, white wine, sugar, salt, flour, water

Directions:
Combine mustard, wine, sugar & salt in a saucepan. Bring to a boil over moderate heat, stirring constantly. Mix flour in water & stir into wine mixture. Reduce heat & simmer for 10 minutes or until thickened, stirring constantly.
Serve hot or cold.
Buttermilk Cranberry Muffins


Ingredients:
cranberries, sugar, all-purpose flour, baking powder, baking soda, salt, butter, egg, buttermilk, cranberries, powdered sugar, butter, margarine, lemon juice

Directions:
Combine cranberries and 1/4 cup sugar; set aside.
Mix together flour, remaining sugar, baking powder, baking soda, and salt.
Using pastry blender, cut butter into dry ingredients until mixture resembles coarse meal.
Lightly beat together egg, buttermilk and orange juice.
Add the liquid and sweetened cranberries to dry ingredients, stirring until just moistened; be careful to not over mix.
Spoon batter into greased muffin cups, filling two-thirds full.
Bake at 375 degrees for 25 minutes.
To make cranberry butter, puree cranberries in blender.
Add sugar, butter, and lemon juice; process until smooth.
Refrigerate until ready to use.
Pistachio Pudding Salad


Ingredients:
crushed pineapple, instant pistachio pudding mix, miniature marshmallows, pecans, walnuts

Directions:
In a large bowl, combine the pineapple and dry pistachio pudding mix., Fold in thawed whipped topping, marshmallows and optional nuts until well mixed., Refrigerate until chilled and serve., Cooking time is chill time.
Crustless Leek, Bacon & Cheese Quiche


Ingredients:
leek, smoked bacon, eggs, Dijon mustard, milk, flour, butter, salt, pepper

Directions:
Turn on oven to 180°C to let oven come up to temperature.
Slice leeks finely. Slice bacon into strips, and again into pieces. Grate cheese.
Fry bacon with a little butter, then add leek and fry until soft. Remove from heat and set aside.
In a bowl, break all eggs. Whisk and add dijon mustard. Continue whisking.
In a shaker, add milk, cream and flour. Shake to mix, then add to egg mix whilst continuing to whisk. Season with salt & pepper.
Add first measure of cheese and mix well with egg mixture.
Assemble leeks and bacon in quiche dish (26cm], add egg mixture and use hand to mix all together.
Add remaining grated cheese to top of mixture and sprinkle with paprika (optional].
Bake for 20-25 minutes at 180°C, or until center is set.
Pork Medallions in Mushroom Marsala Sauce


Ingredients:
kosher salt, fresh ground black pepper, extra virgin olive oil, unsalted butter, shallots, cremini mushrooms, all-purpose flour, dry marsala, low sodium chicken broth, heavy cream, fresh flat-leaf parsley

Directions:
Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoons salt and 1/4 teaspoons black pepper.
Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minute Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minute Transfer to a plate and repeat with the remaining pork.
Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minute Season with 1/2 teaspoons salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minute Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check], 2 to 4 minute Taste for salt and pepper and serve.
Northwest Chicken Salad


Ingredients:
mayonnaise, ground ginger, salt, red seedless grapes, mandarin orange, celery, sweet onion, walnuts

Directions:
Combine mayonnaise, ginger and salt.
Stir in remaining ingredients (except walnuts].
Cover and chill.
Serve and sprinkle with walnuts.
Nacho Chicken and Rice Wraps (4 Ww Points)


Ingredients:
water, chunky salsa, converted white rice, flour tortillas

Directions:
Mix soup, water, salsa, rice and chicken in slow cooker. Cover and cook on LOW 6 to 7 hours or until rice is done. Spoon 1/2 cup rice mixture down center of each tortilla. Fold tortilla around filling.
Serves: 15 (1/2 Cup Rice + 1 Tortilla].
Per Serving: 210 Calories; 3g Fat (12.1% calories from fat]; 11g Protein; 36g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 704mg Sodium. Exchanges: 1 Grain (Starch]; 1/2 Lean Meat; 1/2 Vegetable. WWP: 4.
Banana Protein Jumbo Muffins


Ingredients:
oats, vanilla extract, baking powder, egg substitute, stevia, cinnamon, bananas

Directions:
Smash banana., Mix all ingredients together., Pour into jumbo muffin tin., Bake for 15 minutes at 350 degrees.
Chicken Almond Guy Ding


Ingredients:
chicken, soya sauce, celery, broccoli, salt, pepper, sliced water chestnuts, cornstarch, onion, hot water

Directions:
Blanch almonds, then peel the skins off.
Roast in oven at 375 for about 10-15 min (or until you are finished cooking] Add oil to wok and heat until smoking.
Add onion and chicken, cook about 4 minute stirring occasionally.
Add the remainder of the ingredients (except the corn starch/water mixture and the almonds].
Cover wok and stir every two min for about 4-6 min.
Then add Corn starch mixture and allow to thicken in the wok.
Add almonds and serve.
Sorghum Buddha Bowl
Category: salad
By Buckwheat Queen

Sorghum grains, roasted vegetables, black beans, and a tangy miso dressing make up a filling meal in a bowl.

Ingredients:
2 cups water
½ cup whole grain sorghum
1 cup Brussels sprouts, trimmed and halved
1 cup cubed butternut squash
1  jalapeno, halved lengthwise and seeded
2 tablespoons sesame seeds
2 tablespoons olive oil, divided
1 head radicchio, cut into eighths
1  leek, trimmed and chopped
2 tablespoons sesame oil
1 tablespoon brown miso
1 tablespoon white rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
1 cup cooked black beans

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, 45 to 50 minutes. Combine Brussels sprouts and squash in a bowl; add jalapeno, sesame seeds, and 1 tablespoon olive oil; toss until evenly coated. Arrange radicchio and leek on the prepared baking sheet. Stir the squash mixture again and arrange on the baking sheet. Drizzle 1 tablespoon olive oil over radicchio and leek. Bake in the preheated oven until radicchio and leek are wilted and browned, about 10 minutes. Remove radicchio and leek from baking sheet and continue baking squash mixture until tender and browned, 5 to 10 minutes. Slice jalapeno into thin strips. Whisk sesame oil, brown miso, rice vinegar, toasted sesame oil, and ginger together in a bowl until dressing is smooth. Spoon sorghum into serving bowls. Arrange roasted vegetables on top and add black beans. Drizzle dressing over bowl.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 2 bowls

Calories: 767.8
Fat: 41.3 g
Saturated fat: 5.8 g
Carbohydrates: 86 g
Sugars: 6.1 g
Dietary fiber: 14.1 g
Protein: 18.5 g
Sodium: 379.6 mg
Macaroni & Cheese Salad


Ingredients:
elbow macaroni, sweet onion, egg, black olives, cheddar cheese, bacon bits, mayonnaise, Dijon mustard

Directions:
Boil macaroni according to package directions. Drain and rinse in cold water., Dice onions, slice olives, cube cheese, and cut eggs in big chunks., Add all onions, olives, cheese ,and eggs to macaroni one at a time., Combine mayonnaise and dijon mustard., Toss into macaroni salad., Add bacon bits and season with salt and pepper to taste., Toss well to mix., Refrigerate to chill.
Little Lemon Pancakes


Ingredients:
all-purpose flour, baking powder, sugar, salt, skim milk, lemon, zest of, vanilla, canola oil

Directions:
Combine flour, baking powder, sugar, and salt in large bowl.
Add milk, club soda, egg yolk, lemon zest, vanilla and oil.
Beat well.
In a separate bowl, beat egg whites with electric mixer until stiff peaks form.
Gently fold egg whites into batter.
Spray a large nonstick frying pan with cooking spray.
Over medium-high heat, drop batter by tablespoonfuls to make 2-inch pancakes.
Cook until golden brown on both sides, turning once.
(Be careful not to let them burn-- doesn't take long to cook!].
Creamy Lemonade Pie


Ingredients:
milk, vanilla flavor instant pudding and pie filling mix, Cool Whip, prepared graham cracker crust, lemon slice

Directions:
Whisk milk and pudding mixes for 30 seconds in a large mixing bowl.
Add lemonade and whisk for another 30 seconds until thick. Gently stir in cool whip.
Spoon into crust.
Refrigerate for 4 hours or until set.
Garnish with lemon slices.
Hot Szechwan Chicken


Ingredients:
boneless skinless chicken breast halves, low sodium soy sauce, dry sherry, cornstarch, sherry wine, soy sauce, brown sugar, Worcestershire sauce, water, cornstarch, green onion

Directions:
Cut chicken into small pieces and marinate in the soy sauce, sherry, and cornstarch.
Combine sauce ingredients.
Place peanut oil in hot wok, add the red pepper.  Cook for 15 seconds.
Add the chicken, marinade and all, and cook over high heat, stirring constantly for about 10 minutes.
Add the sauce mixture, and cook until it thickens.  Serve, topped with green onions and peanuts.
Mister Rogers' Neighborhood Peanut Butter Banana Raisin Snack


Ingredients:
banana, peanut butter, raisins

Directions:
Wash hands. Give your child a banana and show how to peel it. Spread peanut butter on all sides of banana using a dull butter knife or spoon.
Sprinkle raisins on a plate and roll peanut butter coated banana in raisins or sprinkle all sides of peanut butter coated banana with raisins (rolling the banana is messier]. Eat with fingers. Wash hands. Note: Amounts for peanut butter and raisins are approximate.
Fun Tip: Children are curious about the insides-especially when those things are hidden. When they peel a banana, they see that there's something very different on the inside. The peeling is a protection for the banana. What other foods do they know that have a peel? What kind of fruit becomes a raisin? How does a grape become a raisin?
Granny Doria's Rhubarb Pie


Ingredients:
sugar, salt, flour, orange zest, butter, eggs, rhubarb, flour, sugar

Directions:
Beat first 6 ingredients until smooth., Add rhubarb to the mixture., Sprinkle 1 T. flour and 1 T. sugar on the bottom of the crust., Add rhubarb mixture to the pie crust., Make lattice strips with the 2nd pie crust., Top with lattice., Bake at 450 degrees for 10 minute then bake at 350 for about 30 minutes.
Roasted Cassava (Yuca Asado)


Ingredients:
yucca root, yucca root, olive oil, dried cilantro, dried oregano, dried parsley, onion powder, garlic powder, ground cumin, fresh lime juice

Directions:
In a large pot of salted water, cook yuca until almost tender, about 15 minutes; drain and set aside.
Preheat oven to 400 degrees F.
In a medium bowl, combine olive oil, cilantro or oregano, parsley, onion powder, garlic powder, ground cumin, salt and pepper.
Add yuca and toss to coat.
Arrange yuca in a single layer in a lightly greased baking dish until yuca is tender and starts to brown, about 30 to 40 minutes.
Sprinkle with lime juice, toss, and serve.
Asparagus With Mustard Dill Sauce


Ingredients:
fresh asparagus, yogurt, dijon-style mustard, mayonnaise, fresh dill, dried dill, fresh chives, dried chives

Directions:
Cook asparagus in boiling salted water until crispy tender, drain, rinse with cold water to stop the cooking process, drain again and pat dry with paper towels.
Meanwhile, combine remaining ingredients.
Place asparagus on a serving plate, spoon some of the sauce across the middle of the asparagus and pass the rest.
Mexican Tres Leches Cake (Pastel de 3 Leches)
Category: world-cuisine
By mega

Pastel de 3 leches literally means 'cake made with three milks' in Spanish, and this classic Mexican cake is soaked in just that. Super moist and delicious, this cake is easy to make and will be the talk of your next party!

Ingredients:
1 tablespoon butter
1 tablespoon all-purpose flour
6  eggs, separated
½ cup white sugar, divided
1 cup self-rising flour
1  lime, zested
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup heavy whipping cream
1 teaspoon amaretto liqueur
1 cup heavy whipping cream
1 (4 ounce) container sliced peaches, drained
1 teaspoon grated lime zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters. Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan. Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes. Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined. Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour. Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

Prep time: 30 mins
Cook time: 50 mins
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 544.7
Fat: 28.9 g
Saturated fat: 16.9 g
Carbohydrates: 59.3 g
Sugars: 45.5 g
Dietary fiber: 0.7 g
Protein: 13.6 g
Cholesterol: 216.8 mg
Sodium: 379.8 mg
Moist Chocolate Cake


Ingredients:
instant chocolate pudding mix, sour cream, eggs, milk, vanilla, white chocolate chips

Directions:
Preheat oven to 350 degrees F.
Grab a large bowl and dump everything in, except the chocolate chips and mix. Now add the chocolate chips, stir those inches That's it. Pour in your cake pan or two 9" round pans.  Use the cooking directions from the back of your cake mix box.  She advised to add some extra cooking time, about 5-10 minutes worked for me. You be the judge of your own oven. Let cool completely before frosting.
Asian Burgers


Ingredients:
lean ground beef, soy sauce, egg, onions, salt, pepper, mayonnaise

Directions:
Ina bowl, combine allthe ingredients except the kaiser rolls, and mix well., Fo9rm into 4 patties., Cook in skillet, or grill over medium heat until brown on one side., Turn and repeat, sprinkling with salt, and pepper if desired., Spread buns with mayonnaise, and topping of your choice.