xiaoxl/recipe_data huggingface dataset:
Lemon Yogurt Jelly


Ingredients:
unflavored gelatin, water, lemon juice, sugar, lemons, plain yogurt, vanilla extract

Directions:
Lightly oil a 5 x 9 inch cake pan and line with plastic wrap.
Set aside. With the yogurt, try to make sure you use a 4 percent or higher fat content.
In a bowl, sprinkle the unflavored gelatin on the water (1/4 cup], whisk a bit, so the gelatin dissolves, set aside for 5 minutes. Whisking makes sure there are no lumps, when its put in the saucepan.
Set aside.
In a saucepan, bring the lemon juice, sugar and lemon zest to a boil. Add the gelatin, and stir until completely dissolved.
Remove from the heat and add the yogurt, stirring until smooth.
Pour this into the baking dish. cover and refrigerate until set, about 6 hours.
Gently unmold, and cut into 32 cubes. Set aside.
Assemble in dessert dishes or wine glasses, in layers, fruit, jelly, fruit, jelly, and garnish with sprigs of mint.
Romano's Macaroni Grill Gemberetti Noci E De Pino


Ingredients:
shrimp, pine nuts, fresh spinach leaves, butter, fresh garlic, shallot, fresh garlic, dry white wine, heavy cream, lemon juice, white pepper

Directions:
Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside.
Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside.
Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Sauté shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.
In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and sauté until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Sauté several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.
Eggplant (Aubergine) Casserole


Ingredients:
eggplant, sharp cheddar cheese, eggs, milk, margarine, salt, black pepper

Directions:
Cook eggplant in small amount of water until tender.
Drain and mash.
Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
Pour into a 9x13 greased baking dish.
Top with the reserved cheese, crackers and small amount of melted margarine.
Bake at 325° to 350° for 25 to 30 minutes.
Chai


Ingredients:
cold water, cardamom pods, gingerroot, milk, sugar

Directions:
Pour water in pan.
Crush cardamom pods and ginger and then add to cold water.
Bring spiced water to a boil. Remove from heat and add tea bags. Allow mixture to steep for several minutes and then remove tea bags.
Add milk and sugar to spiced tea.
Reheat and serve.
Cream Cheese Chicken Enchiladas
Category: meat-and-poultry
By Jaimie

My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.

Ingredients:
3  skinless, boneless chicken breasts
2 (8 ounce) packages cream cheese, softened
4 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
1 (15 ounce) can petite diced tomatoes, drained
8  green onions, chopped
1 (7 ounce) can diced green chiles
½ cup chopped fresh cilantro
¼ cup lime juice
2 cups shredded Cheddar cheese, divided
10 large flour tortillas
1 (15 ounce) can green enchilada sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate. Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce. Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 10 enchiladas

Calories: 576.1
Fat: 31 g
Saturated fat: 16.5 g
Carbohydrates: 50.1 g
Sugars: 4.1 g
Dietary fiber: 4.1 g
Protein: 23.9 g
Cholesterol: 90.6 mg
Sodium: 1672 mg
Famous Banana Bread


Ingredients:
all-purpose flour, baking soda, ground cinnamon, salt, sugar, sugar, eggs, bananas, creme fraiche, sour cream, vanilla extract, walnuts

Directions:
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
Creamy Vegan Tomato Sauce


Ingredients:
raw cashews, whole canned tomatoes, tomato paste, extra virgin olive oil, onion, garlic cloves, dried thyme, dried oregano, dried rosemary, dried basil, red pepper flakes, salt, sugar, tomatoes, fresh basil

Directions:
Place cashews, canned tomatoes (with their juices] and tomato paste in a blender and puree until very smooth. This can take a few minutes, depending on the strength of your blender.
Heat olive oil in a saucepan over medium heat. Add onion and sautée until golden. Add garlic and sautée for another 1–2 minutes, making sure not to burn it.
Stir in the pureed tomato mix and bring to a simmer. Add herbs, salt and sugar and simmer gently for 15–20 minutes, until sauce has slightly thickened. Taste and adjust seasoning as needed.
If desired, stir in fresh diced tomato shortly before serving and simmer until heated through.
Mix with, or serve over, your favorite cooked pasta and garnish with fresh basil.
Smoky Sausage and Kale Soup


Ingredients:
extra virgin olive oil, onion, garlic cloves, bay leaf, kale, chickpeas, crushed tomatoes in puree, turkey kielbasa, reduced-fat kielbasa, crushed red pepper flakes

Directions:
Heat oil in a deep pot over medium heat. Add onions, cook for 5 minutes until softened.
Add garlic, bay leaf, and kale to the pot. Cover and wilt the greens for 2 minutes. Season with salt, pepper and crushed red pepper to taste.
Add beans, tomato, kielbasa and broth to the pot and bring to a bubble. Reduce heat back to a simmer and cook for 10-15 minutes longer.
Bacon Wrapped Parmesan Breadsticks


Ingredients:
bacon, parmesan cheese

Directions:
Slice bacon stips in half, lengthwise.
Dredge in grated Parmesan cheese.
Wrap bacon, in spirals, around the breadsticks.
Place on microwave safe paper towel on microwave safe tray, so that breadsticks are not touching (usually 6-8 ].
Cover with 2 layers of paper towels.
Microwave on HIGH for approximately 5 minutes.
If not done, cook in 1 minute intervals until done.
Lentil and Zucchini Stew


Ingredients:
olive oil, beef chuck, brown lentils, onion, garlic cloves, carrots, zucchini, crushed tomatoes, low sodium beef broth, dry red wine, bay leaves, dried oregano, dried thyme, cayenne pepper

Directions:
In large (12”] skillet (we like to use our iron skillet] over medium heat, saute’ onions for 3-4 minutes then add the beef and garlic browning the meat and stirring for 5-10 minutes.  Remove from heat and place in slow cooker.
Add lentils, carrots, zucchini, tomatoes, beef stock, wine and spices to the slow cooker.  Salt and pepper to taste.
Set slow cooker on high for 4 hours or on low for 6 hours.
Vanilla Roasted Walnuts


Ingredients:
walnuts, extra virgin olive oil, sea salt, vanilla bean, cinnamon

Directions:
Place walnuts and oil in a cast iron skillet (that's what I used, you can experiment] and turn heat to high.
As soon as you hear the slightest sizzle, turn heat down to medium or low.
Toast walnuts a few minutes until they smell nice and nutty.
Add agave and distribute around pan stirring, cook for a minute or two, then add salt.
Scrape the beans out of the vanilla pod and stir into walnuts.
Remove walnuts from pan and add just a dash of cinnamon if you like.
Serve.
Crunchy Chocolate Peanut Butter Eggs


Ingredients:
brown sugar, light corn syrup, crunchy peanut butter, shortening, coconut

Directions:
In a large saucepan, combine brown sugar, corn syrup and crunchy peanut butter.
Cook and stir over medium heat until smooth. Remove from heat, stir in the cereals.
Drop by a tablespoon onto a cookie sheet lined with aluminum foil that has been lightly sprayed with PAM or other non-stick spray. When cool enough to handle, spray your hands with PAM and shape each dropful into egg shape.
Refrigerate until firm.
Melt the chocolate chips and shortening in the microwave or in a double boiler, whichever you prefer. Stir until smooth and completely melted.
Dip eggs in chocolate, turning to coat, and allowing excess to drip off.
Place on cookie sheet and decorate with candy sprinkles. Let stand until set.
Place in a decorative arrangement onto tinted coconut on a tray.
New Orleans Wine Sauced Chicken


Ingredients:
chicken breast fillets, all-purpose flour, salt, pepper, paprika, butter, margarine, white wine, chicken bouillon, poultry seasoning, bay leaf, onion, celery, carrot, sour cream, green pepper, parsley

Directions:
Rinse chicken, if needed.  Pat dry.
Mix together flour, salt, pepper and paprika.  Dredge chicken breasts in this mixture.
Melt 2 tablespoons butter in a large frying pan until bubbly.  Brown chicken breasts on both sides in pan.  Set aside.
Melt remaining butter in pan.  Stir in remaining flour mixture until smooth.  Add wine or water.  Stir until smooth.
Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
Add chicken breasts.  Cover and simmer for 20 to 25 minutes or until chicken is cooked to your liking.
Remove chicken to plate.
Stir sour cream into pan.  Cook just until heated through.  Pour sauce over chicken and serve.  Sprinkle with parsley and/or green pepper.
Crock Pot Spiced Rum Cider


Ingredients:
cinnamon sticks, whole allspice, whole cloves, brown sugar, butter, rum

Directions:
Tie cinnamon, allspice, and cloves in spice bag or cheesecloth.
In a crock pot, combine spice bag, apple juice, rum and brown sugar.
Cover; cook on low-heat setting for 3 to 4 hours.
Discard spice bag.
Ladle hot punch into cups; float about 1/2 teaspoon of butter on top of the cider in each cup.
I Miss the Blue Parrot Meatballs


Ingredients:
ground beef, Italian sausage, eggs, garlic powder, onion powder, salt, pepper, milk, parmesan cheese

Directions:
Combine all ingredients together in a mixing bowl.  Shape mixture into 8 large balls (about the size of a baseball].  Place on a baking sheet and bake for 60 minutes at 350 degrees.  Add to your favorite marinara sauce and serve with pasta.
Or make 12 tennis ball sized meatballs and bake for 45 minutes.
Or make 24 golf ball sized meatballs and bake for 30 minutes.
Or make 48 gumball sized meatballs and bake for 20 minutes.
Random Advice:  If your raw meatballs are ugly and not perfectly round - they will NOT look any better after you cook them.  I was hoping they would magically look perfect after baking - but they don’t --  Still ugly.   Shape your meatballs with care.  Don’t worry - the sauce will cover them!
Line your baking sheet with foil for easy clean up.
I don’t like to touch raw meat - so I wear two sandwich baggies on my hands when rolling balls since I don’t have plastic kitchen gloves.  We also use a potato masher to mix up everything.  I know hands work better - but I just won’t touch it.  I don’t like other people touching my food either --  just sayin!
You can cry a little about your delicious meatballs --  now go and enjoy!
Farmer’s Market Shirred Eggs


Ingredients:
unsalted butter, tomatoes, eggs, marjoram, Tabasco sauce, heavy cream, bacon, salt, fresh ground black pepper

Directions:
Preheat oven to 350°; generously butter sides and bottom of 4 individual ramekins, preferably ones that hold at least ½ cup.
Divided the bread crumbs equally among the ramekins and twirl each around so that they stick to the sides and bottom.
Place a tomato slice in the bottom of each ramekin.
Break an egg into each ramekin, being careful to keep the yolks unbroken.
Sprinkle with herb or herbs of choice (if desired] and add a shot of hot sauce to each, if you wish; then pour the cream over.
Sprinkle with bacon and then season with salt and pepper.
Bake the eggs for 8-12 minutes, depending on how firm you like your eggs (they will continue to cook a bit after you remove them from the oven]; serve immediately.
Caribbean Jerk Grouper


Ingredients:
olive oil, garlic, brown sugar, soy sauce

Directions:
In a large bowl, mix the jerk seasoning, olive oil, garlic, brown sugar, orange juice, and soy sauce.  Place the grouper fillets in the marinade, then cover the bowl and refrigerate for 2 to 4 hours.
Preheat a heavy skillet over medium-high heat.  Remove the grouper fillets from the marinade and cook for 4 to 5 minutes, until fish is opaque throughout, turning the grouper every minute.
Serve immediately, while nice and hot!
Mexican Rice (Easy)


Ingredients:
long-grain white rice, ground cumin, onion, tomato sauce, chicken broth

Directions:
Heat oil in a large saucepan over medium heat.
Add rice and cook, stirring constantly.
Sprinkle with salt, cumin, and taco seasoning.
Cook stirring constantly, until slightly translucent (about 10 min].
Stir in onions and cook until tender.
Stir in tomato sauce and chicken broth; bring to a boil.
Reduce heat to low, cover and simmer for 20 to 25 minutes.
Fluff with a fork.
Grilled Salmon and Mango Salsa


Ingredients:
salmon fillets, red onion, mango, avocado, fresh cilantro, limes, juice of

Directions:
Season (I only used salt & pepper] the salmon, and grill it. You can use a skillet, if you don't want to go outside and grill.
In the mean time, combine the rest of the ingredients in a bowl.
When the salmon is cooked to your taste, serve it with the fresh salsa on top, and surrounding it. You will have "leftover" salsa, that you might just eat it by itself, since it's so good.
It is very simple, but yet, really tasty!
Half Moon Cookies (White)


Ingredients:
shortening, butter, white sugar, brown sugar, eggs, flour, baking soda, salt, vanilla

Directions:
Cream butter, shortening and sugars together.You can use all butter, or all shortening if you prefer, but the texture and shape will come out a little different.
Mix in eggs and vanilla. Combine dry ingredients together in a separate bowl.
Combine in dry ingredients and sour milk, alternating until mixed well.
Drop from Tablespoons onto greased cookie sheet (About 1/8 cup is the right size] Your cookie sheet should not be warped, or else your cookies won't come out nice and round.  Allow plenty of room for the cookies to spread. Start with 4 cookies to a sheet and then see if you can increase to fitting 6 cookies.
Bake at 375 F for 12-15 minutes.
Frost the BOTTOM of the cookies. Half with white frosting, half with chocolate frosting with frosting recipe #188454.
Black Bean Corn Muffins


Ingredients:
egg, milk, orange bell pepper, corn, black beans

Directions:
Preheat oven to 400 degrees F.  Spray a mini-muffin tin with pan spray.
In a large bowl, beat together the egg and milk.
Add all remaining ingredients and mix well.
Fill the mini-muffin tins to three-quarters full and bake at 400 degrees F for 15-18 minutes until lightly browned.
Turn out and serve immediately or let cool on rack or towel.
Good with Cajun dishes, chili, fish, and even for breakfast!
Secret Ingredient Moist and Chewy Oatmeal Cookies


Ingredients:
quick-cooking oats, all-purpose flour, ground cinnamon, baking soda, ground nutmeg, dark brown sugar, mayonnaise, egg, vanilla extract, raisins

Directions:
Preheat oven to 350°. Grease baking sheets; set aside.
In medium bowl, combine oats, flour, cinnamon, baking soda, and nutmeg; set aside.
In large bowl, with electric mixer, beat brown sugar, Hellmann's® or Best Foods® Real Mayonnaise, egg and vanilla 2 minutes. Gradually beat in oat mixture until blended. Stir in raisins. On prepared baking sheets, drop dough by level tablespoonfuls, 3-inches apart.
Bake 10 minutes or until golden. On wire rack, cool 2 minutes; remove from sheets and cool completely.
Egg Beater's Eggnog


Ingredients:
Egg Beaters egg substitute, Equal sugar substitute, skim milk, vanilla, ground nutmeg

Directions:
Whip Egg Beaters and Equal together and combine with two types of milk and flavorings.
Mix well.
Chill overnight if possible.
Pour into tumblers and dust with nutmeg.
Italian Style Baked Red Potato Wedges #SP5


Ingredients:
diced tomatoes with basil oregano and garlic, mozzarella cheese

Directions:
Directions:, 1.	Preheat Oven to 370 degrees., 2.	In a bowl mix Simply Potatoes with Italian dressing., 3.	In a 9x13 pan add diced tomatoes., 4.	On top of tomatoes evenly spread red potato wedges., 5.	On top of potato wedges add bacon., 6.	Top bacon with cheese., 7.	Bake for 1 hour at 370 degrees., Serve as a side dish.
Potato, Ham & Black Bean Spanish Omelet


Ingredients:
olive oil, raw potatoes, onion, bell pepper, garlic cloves, eggs, dried thyme, dried basil, salt, ham, black beans, sour cream, salsa

Directions:
Heat olive oil in large skillet on medium-high heat.  Add potatoes, separating slices if necessary, onions, bell pepper and roasted garlic.  Spread mixture evenly over bottom of skillet, sprinkle with a bit of salt and pepper, stir and then allow to brown slightly.  When bottoms are browned, turn potatoes over to brown the other sides.
Meanwhile, in large mixing bowl whisk eggs and spices together.  Stir in ham and black beans.
When potatoes are cooked through, pour everything into the bowl with the egg mixture.  Stir gently but thoroughly.
Put the skillet back on the stove to re-heat slightly and then pour entire mixture back into the skillet.  Spread out as evenly as possible and let sit for a minute.  (Adjust burner temp a little lower, if needed, to keep the egg from burning.].
When mixture begins to set, gently lift the edges with a rubber scraper or spatula and tilt the skillet to allow the wet egg to run underneath.  Continue around the pan until no more egg runs & the top is beginning to set.
When top looks only slightly wet, use a spatula to divide the mixture into wedges (4 or 6] and carefully turn each wedge over to brown the top slightly and finish cooking the egg.
When egg is cooked, serve each wedge with dollops of sour cream and salsa.
Spinach and Artichoke Penne Pasta


Ingredients:
penne pasta, olive oil, garlic cloves, diced tomatoes, artichoke hearts, fresh spinach leaves, parmesan cheese

Directions:
Boil penne pasta according to package directions. Drain and set aside., Meanwhile, heat 3/4 cup of olive oil over med-high heat in a large skillet., Add pressed garlic and saute for 1-3 minutes until golden brown., Add diced tomatoes and artichoke hearts.  Allow to heat through., Stir in parmesan cheese, stirring constantly until melted., Add in spinach and stir until all leaves are wilted., Add in pasta and mix it all through., Enjoy!
Glazed Pineapple With Macadamia Nut Crunch


Ingredients:
pineapple, light brown sugar, salt, unsalted butter

Directions:
Preheat the broiler.
Cut the pineapple into 8 slices about 1-inch  thick.
For a decorative presentation you might want to cut notched grooves 1  inch apart on the top of each slice to suggest the grooves of a scallop shell.
In a small bowl, combine the macadamia nuts, brown sugar and salt.
Add the melted butter and stir until well blended.
Place the pineapple slices on a baking sheet lined with foil.
Sprinkle with a few tablespoons of the nut mixture, or arrange in a  graphic pattern over each pineapple slice.
Broil the pineapple slices about 6  inches from the heat until the filling starts to caramelize, about 1-1/2  minutes.
Serve hot.
Organic Banana Bread
Category: breakfast-and-brunch
By Alicia Burgess Jones

I have been baking with Bob's Red Mill® organic whole wheat pastry flour for some time. I could never get my banana bread recipe right, until now. This is wonderful, easy, and best of all, I make it in my bread machine!

Ingredients:
3  over-ripe bananas, mashed
2  eggs
3 tablespoons canola oil
1 teaspoon ground cinnamon
2 cups whole wheat pastry flour
1 cup chopped walnuts
½ cup dark chocolate chunks  (Optional)
¾ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon vanilla extract

Directions:
Combine bananas, eggs, canola oil, and cinnamon in a bread machine; add flour, walnuts, chocolate, sugar, baking powder, baking soda, and vanilla extract. Follow manufacturer's instructions for 'quick bread' setting.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 16 servings

Calories: 204.6
Fat: 9.8 g
Saturated fat: 1.7 g
Carbohydrates: 27.9 g
Sugars: 12.3 g
Dietary fiber: 2.3 g
Protein: 3.9 g
Cholesterol: 23.3 mg
Sodium: 80.4 mg
Family Fry Bread
Category: bread
By thedailygourmet

Each tribe has their own recipe for fry bread. This is a recipe that I came across as a teenage girl while staying at my great-grandma's house. Grandma was Native American, and I found that this recipe creates a delicious fry bread for Indian tacos. Fry bread is commonly used for making Indian tacos, but is also good with honey butter or cinnamon-sugar and butter for a dessert. Warm milk can be substituted for the water.

Ingredients:
3 ¼ cups all-purpose flour, divided
1 (.25 ounce) package active dry yeast
1 ½ teaspoons white sugar
1 ½ teaspoons salt
1 ½ cups warm water, or as needed
2 tablespoons melted butter
2 cups oil for frying, or as needed

Directions:
Whisk 3 cups flour, yeast, sugar, and salt together in a bowl. Whisk water and butter together in a separate bowl; pour into flour mixture and stir until mixture comes together to form a ball and is slightly sticky and elastic. Cover bowl with plastic wrap. Cover bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour. Punch down dough and turn onto a lightly floured surface. Knead in 1/4 cup flour, if necessary. Shape into 10 balls. Heat oil in a deep-fryer or large cast iron skillet to 350 degrees F (175 degrees C). Roll each dough ball out on a lightly floured surface into an 8-inch round. Place each round into the hot oil and fry until golden brown, 1 to 2 minutes per side. Remove fry bread to a baking sheet lined with paper towels. Repeat with remaining dough rounds.

Prep time: 25 mins
Cook time: 45 mins
Total time: 2 hrs 10 mins
Yields: 10 2.6-ounce breads

Calories: 211.6
Fat: 7.1 g
Saturated fat: 2.1 g
Carbohydrates: 31.9 g
Sugars: 0.7 g
Dietary fiber: 1.2 g
Protein: 4.5 g
Cholesterol: 6.1 mg
Sodium: 367.4 mg
Ranch Hand Buffalo Steak


Ingredients:
egg, cayenne pepper, celery, onion, water

Directions:
Combine buffalo, egg, cayenne, celery, onion and crackers., Form into 4 patties., Brown on both sides and place ina shallow baking dish., Pour soup and water over top., Cover and bake for 30 minutes at 350 degrees.
Bacon Wrapped Green Beans


Ingredients:
green beans, bacon

Directions:
Take a strip of bacon and cut it half and wrap it around a bundle of about 8 or more beans.
Do step one until you have used up all your green beans.
Place bundles in a 9x13 casserole dish.
Place foil over dish.
Cook in a 350 degree oven for 45 minutes.
After 45 minutes remove foil and cook for 15-20 minutes.
Remove bundles to a serving platter.