xiaoxl/recipe_data huggingface dataset:
Vegan Lentil Flour Pancake


Ingredients:
flour, carrot, radishes, cumin seed, chili powder

Directions:
Combine all ingredients, except fruit salt., Season with salt., Now add 1/4 to 1/2 cup water to make a smooth, thick batter., Spray 20cm nonstick pan and heat on full heat., Sprinkle fruit slat on top of batter, and combine lightly., Spread batter evenly in pan and reduce heat to medium., Cook till no wet spots appear on the top side, then turn and cook on other side., Enjoy with salsa.
Slow Cooker Baked Beans With Maple Syrup


Ingredients:
dry white beans, navy beans, water, cold water, maple syrup, ketchup, salt pork, onions, Dijon mustard, salt, ground pepper

Directions:
Place the beans in large bowl. Cover with water and soak overnight at room temperature. Add water, as needed, so that the beans are always covered. Rinse and drain.
In a slow cooker, combine all the ingredients. Cook for 8 to 9 hours on low, or about six hours on high. Adjust the seasoning. â¨â¨.
Tips 	: The beans will be better the next day, once they have absorbed all the liquid.
Fresh, Zesty Guacamole


Ingredients:
avocados, lime, tomatoes, yellow onion, garlic cloves, sour cream, chili pepper, salt

Directions:
Slice the avocados in half lengthwise. Remove the pits.
Scoop out the inside of the avocado  into a large blender and throw away the skins.
Mash the avocado until smooth with the blender.
Add garlic, yogurt, and squeeze half of the lime.
Mix all together until smooth and blended.
Add the seasoning and blend.
Chop up the small chili and the onion until diced.
Add the chili and onion into the blender and blend.
Add salt until desired taste. Garnish with diced tomatoes and lime slices.
Keep cool in fridge but try to eat immediately, as the guacamole can change color in the fridge.
Moisturising and Exfoliating Facial


Ingredients:
oatmeal, powdered milk, baking soda, lemon juice, honey

Directions:
Combine the oatmeal, almonds, milk powder and baking soda in a grinder or blender and grind until it is a fine powder.
In a small airtight bottle (vanilla essence bottle or a pill container works well] shake the lemon juice and honey until the honey has blended completely with the lemon juice.
If you are not using it all in one sitting transfer the dry ingredients into an airtight container and store both wet and dry mixes separtely in the fridge.  Dry mix keeps for 2-3 months but discard the wet mix after 2 weeks.
To make one application of facial mask combine 2t of dry mix with 1/2t of wet mix.  It will bubble as the lemon reacts with the soda.
Apply facial to whole face, avoiding your eyes.
Leave for 10 minutes or until the mask is dry and slightly tacky.
Rinse off with warm water until clean.
I dry my face and apply moisturiser and make-up without any other skincare steps but if you are worried about leaving residue on your face you can cleanse with your normal facewash and toner after.
Hey Der! Uff Da! Chili


Ingredients:
yellow onions, red bell peppers, garlic cloves, chili powder, ground cumin, bacon, kosher salt, diced tomatoes, gouda cheese

Directions:
1.	Heat the half the oil (3 tablespoons] in a large frying pan over medium heat.  Add the onions and peppers and season with salt and cook, stirring occasionally until softened, about 10 minutes.
2.	Add the garlic, chili powder, and cumin.  Stir together with the vegetables and cook, about 5 minutes.  Transfer to slow cooker.
3.	Return large frying pan to stove and heat with remaining oil (3 tablespoons].  Add bratwurst and cook, breaking the meat into small pieces, until the meat is no longer pink, about 10 minutes.  Drain a portion of the liquid if desired.  Transfer to slow cooker.
4.	Return large frying pan to stove and heat.  Add the bacon and cook until done. Drain.
5.	Transfer to slow cooker; add the diced tomatoes and its juice, tomato sauce, and beans.  Stir to combine.  Add wedge of Gouda cheese.  Cover and cook about 8 hours on low or 6 hours on high mixing occasionally.
Sugar Plum Bread With Homemade Butter


Ingredients:
sugar, warm water, sugar, butter, salt, flour, eggs, raisins, icing sugar, hot water

Directions:
In a large bowl, dissolve 1 tsp sugar in warm water.
Sprinkle in yeast and let stand 10 minutes then stir well.
Add 1/2 cup sugar, butter, salt and 2 cups flour.  Beat for 2 minutes.
Add 2 more cups flour and eggs.  Beat 3 minutes.
Stir in remaining flour.  You should have a soft dough.  Knead for 8 minutes.  Place in a lightly greased bowl.  Cover with greased paper and a towel.
Let rise for 2 hours in a warm oven.
Punch down.  Knead in fruit and nuts.  Shape into 2 balls.
Place in greased 8” cake pans.  Cover with a towel and let rise for 1-1/2 hours.  Bake for 45 - 50 minutes at 350°.
Remove from pans at once.  Drizzle with glaze.
Glaze:  Mix sugar and water together.  If too stiff, add more water by drops.
Butter:  In a glass jar, shake the whipping cream until butter forms.  Drain and chill until ready to use.
Saint Paddy's Irish Sandwich
Category: main-dish
By bignosekate

This new rendition of a reuben is amazing. It makes my mouth water just thinking about it. Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make this sandwich to die for (not just on Saint Paddy's).

Ingredients:
1 (3 pound) corned beef brisket with spice packet
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon spicy brown mustard
½ teaspoon salt
½ teaspoon ground black pepper
½ medium head cabbage, cored and sliced thin
spicy brown mustard
12 slices  sourdough bread, lightly toasted

Directions:
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain. Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing. Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.

Prep time: 20 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 50 mins
Yields: 6 sandwiches

Calories: 461.4
Fat: 24.8 g
Saturated fat: 7.3 g
Carbohydrates: 34 g
Sugars: 4.1 g
Dietary fiber: 3.1 g
Protein: 25.4 g
Cholesterol: 97.3 mg
Sodium: 1756.9 mg
Ciabatta Bread
Category: bread
By Marina

This very simple recipe can be made in the bread machine using the dough cycle. I make it at least 3 times a week.

Ingredients:
1 ½ cups water
1 ½ teaspoons salt
1 teaspoon white sugar
1 tablespoon olive oil
3 ¼ cups bread flour
1 ½ teaspoons bread machine yeast

Directions:
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start. (See Editor's Note for stand mixer instructions.) Dough will be quite sticky and wet once cycle is completed; resist the temptation to add more flour. Place dough on a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes. Lightly flour baking sheets or line them with parchment paper. Using a serrated knife, divide dough into 2 pieces, and form each into a 3x14-inch oval. Place loaves on prepared sheets and dust lightly with flour. Cover, and let rise in a draft-free place for approximately 45 minutes. Preheat oven to 425 degrees F (220 degrees C). Spritz loaves with water. Place loaves in the oven, positioned on the middle rack. Bake until golden brown, 25 to 30 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 55 mins
Yields: 2 loaves

Calories: 73.4
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 13.7 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 2.3 g
Sodium: 146.3 mg
How to Make Homemade Butter
Category: side-dish
By Chef John

We're going to do our own handmade butter, using just cold, heavy cream. It's done with no heavy equipment at all, just good old-fashioned arm power. It's the original elbow grease!

Ingredients:
⅔ cup cold heavy whipping cream
1 1-cup canning jar with lid and ring

Directions:
Pour cream into the jar and screw on the lid. Shake jar until butter forms a soft lump, 15 to 20 minutes. Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk. Pour contents of the jar into a fine mesh strainer and strain out the buttermilk, leaving the solid butter. Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 /4 cup butter

Calories: 136.9
Fat: 14.7 g
Saturated fat: 9.1 g
Carbohydrates: 1.1 g
Protein: 0.8 g
Cholesterol: 54.3 mg
Sodium: 15.1 mg
Yummy Fruit Muffins


Ingredients:
white sugar, egg, sour cream, all-purpose white flour, baking soda, salt

Directions:
Preheat oven to 400 degrees., Grease 12 muffin cups., In food processor, combine the sugar, egg, sour cream, and oil., Pulse until well blended., In a separate bowl, combine flour, soda, and salt., Add to the food processor and pulse just to blend., Fold in fruit., Spoon mixture into the muffin cups, filling them 3/4 full., Bake for 20 minutes or until a tester inserted in the center comes out clean.
Taco Slaw
Category: salad
By mixingmedias

The local taco truck serves their chicken tacos with cabbage, cilantro and lime.  This is my attempt to recreate their taco toppings.

Ingredients:
½ small head cabbage, chopped
1  jalapeno pepper, seeded and minced
½  red onion, minced
1  carrot, chopped
1 tablespoon chopped fresh cilantro
1  lime, juiced

Directions:
In a bowl, mix together the cabbage, jalapeno pepper, red onion, carrot, cilantro, and lime juice.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 26.9
Fat: 0.1 g
Carbohydrates: 6.6 g
Sugars: 3 g
Dietary fiber: 2.3 g
Protein: 1.1 g
Sodium: 18.6 mg
Chocolate Dessert Quesadillas


Ingredients:
butter, flour tortillas, ground cinnamon, sugar, vanilla yogurt

Directions:
Lightly butter both sides of each tortilla.
Place each tortilla in a medium-hot skillet and sprinkle 1/4 of the chocolate chips on each tortilla.
Sprinkle cinnamon and sugar to taste on top.
As the chocolate starts to melt and stick to the tortilla, fold over and brown lightly on each side.
Cut into wedges and serve with vanilla yogurt.
Ham and Turkey  Sandwich


Ingredients:
"American cheese"

Directions:
Toast bread lightly on 1 side under broiler.
Turn and spread untoasted side with deviled ham, cover with 1 or 2 pieces of deli turkey meat, top with one slice of american cheese slice.
Broil until cheese is delicately browned and bubbly.
Yogurt with Cucumber and Mint (Kheere Ka Raita)


Ingredients:
plain yogurt, cucumber, of fresh mint, roasted cumin seeds, cayenne pepper, salt, black pepper

Directions:
Put the yogurt in a bowl., Beat lightly with a fork or whisk until smooth and creamy., Add all the other ingredients and mix., Cover and refrigerate until ready to eat.
Schwartzies Hash Browns


Ingredients:
frozen hash browns, potatoes, sour cream, butter, onion, sea salt, pepper, cheddar cheese, parmesan cheese

Directions:
Preheat oven to 350°F.
Thaw frozen hash browns or pre-cook potatoes and chop into 3/8" cubes.
Mix all but the parmesan with the potatoes.
Transfer this mix to a presprayed 9X13 inch baking dish.
Sprinkle the parmesan over the top.
Bake at 350F for 60-90 minutes.
This is moist, and very flavorful.  Make the whole recipe, divide it into two pans and freeze one before cooking for a quick side later.  Or, double or triple it for a pot luck or office size serving. Everyone will want the recipe, and more.
Mexican Hot Carrots
Category: side-dish
By lili619

I'm from Southern California. You can not find a restaurant that does not have these hot carrots. Being on the East Coast now, I have had to come up with my own version to duplicate the hot carrots of home.

Ingredients:
6  carrots, peeled and sliced
1 (16 ounce) jar sliced jalapeno peppers, with liquid
2  onions, thinly sliced
1 cup vinegar

Directions:
Place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool. Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full. Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 8 servings

Calories: 45.4
Fat: 0.2 g
Carbohydrates: 10.5 g
Sugars: 5 g
Dietary fiber: 2.5 g
Protein: 1.1 g
Sodium: 39.5 mg
Chocolate Lined Cones


Ingredients:
milk, dark chocolate

Directions:
Melt chocolate in a heatproof bowl over pan if simmering water., Stir til smooth., Spoon chcocolate inside cones, swirl to coat the inside., Pour out excess, leave thin layer in cone., Place in fridge to set.
Salmon Wrapped in Pastry With Rice


Ingredients:
salmon fillet, fresh mushrooms, green onions, butter, eggs, long grain rice, lemon juice, puff pastry sheet, egg

Directions:
Preheat oven to 200 degreesC.
Place the salmon into a saucepan with just enough water to cover it.
Poach gently for 10 minutes, until just cooked.
Drain and leave to cool.
Roughly chop the mushrooms and finely slice the green onions.
Melt the butter and cook the mushrooms and onions for 2 to 3 minutes and remove them to a bowl.
Flake the salmon and add to the bowl.
Chop the hard boiled eggs and add to the bowl, together with the rice.
Stir in the lemon juice and season well with salt and pepper.
Roll out the thawed pastry to a rectangle about 12 x 14.
Brush the edges with beaten egg.
Spoon the salmon/rice filling into the center.
Join the edges and seal the ends and sides with beaten egg.
Score the top with a knife and brush with the remaining egg.
Bake for 30 minutes, until golden.
Serve hot or leave to cool completely and serve cold.
Not Typical Ham Salad Blahs Any More!!!


Ingredients:
ham, parsley, chives, cream cheese, celery ribs, apple, Worcestershire sauce

Directions:
Trim ham removing the outer edge-save for other recipes.
Cut up ham and put in food processor- do a quick pulse.
Use fresh parsley, chives, and coriander should be 1/4 cup add to ham.
Cut cream cheese into 6-8 squares add half pulse then add remainder-  pulse a couple of times.
Seasonings I used Paul Prudhomme's No Salt Seasoning Blend.
Worcestshire I used Lea & Perrins.
Apple cored but leave on peel minced-use a tart apple.
Add all other ingredients except French Onion Dip -yep pulse again.
May need to remove half of mixture depending on your processor to pulse.
Refrigerate for 1 hour.
On wheat bread (or your favorite] spread French Onion Dip add 2 scoops of chunky ham salad or serve with crackers or in a tomato with variety of greens. Not your typical ham sandwich blahs!
Crustless Pumpkin Pie Custard


Ingredients:
eggs, sugar, skim milk, pumpkin, vanilla, cinnamon, nutmeg

Directions:
Beat eggs and mix in bowl with remaining ingredients.
Pour into a glass pie pan and bake in a 350 oven for 50 minutes or until set in the middle.
Buttermilk Barbecue Chicken
Category: meat-and-poultry
By Chef John

Buttermilk is a very popular marinade for fried chicken, but for whatever reason, it isn't often used with other chicken cooking methods. Which is kind of surprising, especially when you taste just how effective it is for something like this beautiful barbecued chicken. Yogurt, a very similar product, is quite popular in grilled chicken marinades. So, why not use buttermilk? This goes great with coleslaw, potato salad, and a squeeze of lemon.

Ingredients:
2 cups buttermilk
¼ cup brown sugar
1 tablespoon apple cider vinegar
4 cloves garlic, minced
1 teaspoon dried thyme
1 tablespoon ground black pepper
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon cayenne pepper
2 tablespoons kosher salt
1 (3 pound) whole chicken

Directions:
Whisk buttermilk, brown sugar, cider vinegar, garlic, thyme, pepper, paprika, cumin, cayenne, and salt together in a bowl. Trim wing flats from the chicken. Cut along both sides of the backbone from the tail to the neck; remove backbone. Make a 1/4-inch-deep cut through the piece of cartilage in the center. Open up both sides to reveal breastbone; lift out. Cut chicken in half through the center line. Place both halves in a resealable zip-top bag and pour in the buttermilk marinade. Place the bag in a bowl to catch any leaks. Press air out and seal. Marinate in the fridge for 6 to 18 hours. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and transfer onto a paper towel-lined plate. Blot off excess marinade. Place chicken on the grill cut-side down, skin-side up; cover and cook for 20 minutes. Flip chicken over and continue grilling for 7 to 10 minutes. Flip once more and grill until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 45 mins
Total time: 7 hrs 5 mins
Yields: 1 whole chicken

Calories: 322.5
Fat: 10.5 g
Saturated fat: 3.1 g
Carbohydrates: 15.4 g
Sugars: 13 g
Dietary fiber: 1 g
Protein: 40.2 g
Cholesterol: 116.9 mg
Sodium: 2120.2 mg
Easy Delicious Breakfast Casserole


Ingredients:
pork sausage links, scallion, sour cream, salsa

Directions:
Pre-heat oven to 350 degrees.
Takea 9x13" pan and spray it with cooking spray so things don't stick.
Pre-cook the sausages and cut in to 1/2" slices.
Layer the entire bag of O'Brien potatoes on the bottom of the pan.
In a mixing bowl, combine the eggs, salt, pepper and Mrs. Dash with a whisk until well mixed.
Pour the egg mixture over the potatoes.
Sprinkle the sausage slices over the egg mixture.
Sprinkle the cheese over the top.
Bake for about 45 minutes or until cheese is melted and slightly brown.
Serve with any or all of the optional ingredients. (I usually set them out separately in bowls so people can add whatever they want.].
Butterscotch Haystacks


Ingredients:
"peanut butter"

Directions:
Melt chips and peanut butter in microwave (about 2 minutes in mine, stir halfway through].
Stir in chow mein noodles and drop onto wax paper (a heaping tablespoon per haystack].
Enjoy!
Raw Vegan Wedge Salad


Ingredients:
iceberg lettuce, tomatoes, purple onion, walnuts, black pepper, raw cashews, garlic clove, fresh lemon juice, salt, water

Directions:
Cut the lettuce into 4 wedges and place them on four individual dishes.
Sprinkle diced tomatoes, onion slices and walnuts on top of the lettuce and around it.
In a blender, blend the ingredients for the dressing.
Drizzle the dressing over the lettuce and sprinkle some black pepper.
Infuse love and serve!
Italian Shrimp


Ingredients:
butter, Worcestershire sauce, olive oil, rosemary, garlic, black pepper, thyme, cayenne pepper, salt, medium shrimp

Directions:
Heat the butter in a large skillet.  Stir in the Worcestershire sauce, olive oil, rosemary, garlic, black pepper, thyme, cayenne pepper, salt and celery salt.  Simmer for 8 to 10 minutes, stirring occasionally.  Do not boil.  Remove from heat and let stand until cool.
Add the shrimp to the marinade and toss to coat.  Spoon into a 4 QT baking dish.  Marinate, covered, in the refrigerator for 4 to 10 hours, stirring occasionally.
Bring the shrimp to room temperature and bake at 400*F for 15 to 18 minutes, or until the shrimp turns pink.  Serve with wooden picks.
Hidden Valley Ranch Salad Dressing & Seasoning (Copycat)


Ingredients:
dry buttermilk, vegetable bouillon granules, garlic powder, onion powder, powdered sugar, Accent seasoning, dried chives, lemon pepper, mustard powder, salt, xanthan gum, paprika, dried chives, dried dill, dried parsley

Directions:
WHISK all of the SPICE MILL INGREDIENTS into a medium bowl.
FUNNEL half of mixture into a clean spice mill or coffee grinder; MILL for 5 seconds.
TRANSFER mixture to a resealable container; REPEAT milling procedure with remaining mixture.
ADD the SHAKE-IN HERBS to milled mixture in container; SEAL the container; SHAKE until thoroughly blended.
STORE tightly sealed in a cool, dry place.
FOR A SALAD DRESSING: In a bowl, combine 1 cup whole milk with 1 cup mayonnaise and 3 tablespoons of this seasoning. Mix well. Cover. Let stand in refrigerator 30 minutes to thicken. Stir before serving.
FOR A CREAMIER SALAD DRESSING: In a bowl, combine 1 cup mayonnaise, 1/2 milk, 1/2 cup sour cream, and 3 tablespoons of this seasoning. Mix well. Cover. Let stand in refrigerator 30 minutes. Stir before serving.
FOR A CHIP DIP: In a bowl, combine 16 ounces sour cream with 3 tablespoons of this seasoning. Cover. Let stand in refrigerator 30 minutes. Stir before serving.
FOR A VEGETABLE DIP: In a bowl, combine 1 cup sour cream and 1 cup mayonnaise with 3 tablespoons of this dressing. Cover. Let stand in refrigerator 30 minutes. Stir before serving.
SERVE and enjoy!
Sweet and Sour Chicken


Ingredients:
pineapple chunks, soy sauce, vinegar, brown sugar, flour, green peppers, celery, water chestnuts, chicken meat

Directions:
In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar.  Mix in flour, and stir until thickened.
Stir bell peppers, celery, and water chestnuts into the saucepan.  Mix in chicken.  Cook and stir until heated through.  Stir in the pineapple chunks before serving.
Oven Roasted Vegetables
Category: side-dish
By Cassy

This versatile recipe has become a family-favorite as all types of vegetables can be used.

Ingredients:
cooking spray (such as Pam®)
½ cup olive oil, or more as needed
1 (1 ounce) package dry onion soup mix, or more to taste
2 pounds potatoes, cut into 1-inch pieces, or more to taste
1 pound baby carrots
2 large bell peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces, or more to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray. Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated. Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 255.3
Fat: 13.9 g
Saturated fat: 2 g
Carbohydrates: 31.1 g
Sugars: 5.5 g
Dietary fiber: 5.3 g
Protein: 3.6 g
Sodium: 357.5 mg
Tropical Fruit Quesadillas


Ingredients:
banana, strawberry, mango, papaya, flour tortillas, butter

Directions:
Cut and mix fruit and set aside.
Pan-fry one side of each tortilla (over medium heat in butter].
Add 1/2 cup of fruit to half a tortilla, drizzle with caramel and top with brie slices.
Fold closed, cook each side until brown.
Serve with caramel sauce over top.
Frittata Any Way You Want


Ingredients:
olive oil, eggs, milk, cheese

Directions:
Heat the olive oil, add the onion and garlic and the like.  Cook until softened.
Add the diced stuff that need cooking.  Cook until browned.  Cook with lid until cooked through.  Veggies, meats, sausages -- be creative or just clean out the fridge.
Add other things that don't need to be cooked.  Heat uncovered till heated through, about 2 minutes.
Mix the egg, herbs, cheese, salt and pepper to taste, together in a bowl, then pour over the stuff in the pan.
Cook over a gentle heat for about 6 minutes or until just set. Then bake it right in the skillet at 350 -400 F until set and brown.
If you want to brown the top,  place under your broiler.
Top with any garnish you like.
Serve immediately, cut into wedges, or allow to cool and serve cold.