xiaoxl/recipe_data huggingface dataset:
Poppy Seed Cake with Lemon Ermine Frosting
Category: desserts
By Diana Moutsopoulos

This is a cake made for poppy seed lovers! It's loaded with poppy seeds and has a light lemon flavor, complemented by a lemon ermine frosting. A deliciously different cake that is really easy to make. I developed this recipe in memory of my grandma, who loved a good poppy seed cake. Sprinkle the cake with additional poppy seeds, if desired.

Ingredients:
cooking spray
1 ¼ cups all-purpose flour
¼ cup poppy seeds
1 teaspoon baking powder
1  lemon, zested
1 pinch salt
½ cup unsalted butter, softened
¾ cup white sugar
2  large eggs
½ cup Greek yogurt
½ cup whole milk
½ cup white sugar
2 ½ tablespoons all-purpose flour
2 teaspoons lemon juice
½ cup unsalted butter
1 pinch salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray. Combine flour, poppy seeds, baking powder, lemon zest, and salt in a small bowl. Combine butter and sugar in a bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in Greek yogurt. Beat in eggs, one at a time, until thoroughly combined. Add the flour mixture gradually, folding together until just combined. Spoon thick batter into the prepared cake pan and spread evenly. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from oven and let cool 10 minutes before transferring to a cake platter or plate to cool completely. Meanwhile, make the ermine frosting. Combine milk and sugar in a saucepan over medium heat. Whisk until sugar is dissolved, then add flour. Whisk until no lumps remain and the mixture thickens to the consistency of pudding. Remove from heat; stir in lemon juice. Let cool completely, about 10 minutes. Beat butter and salt with an electric mixer until light and fluffy, about 5 minutes. Gradually add the milk-flour mixture, a tablespoon at a time, and beat on medium speed until well combined and fluffy, 3 to 4 minutes. Spread the frosting over the cooled poppy seed cake.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 10 servings

Calories: 376.9
Fat: 22.5 g
Saturated fat: 12.9 g
Carbohydrates: 40.5 g
Sugars: 26.6 g
Dietary fiber: 0.8 g
Protein: 4.9 g
Cholesterol: 89.5 mg
Sodium: 108.7 mg
Swiss Potato Soup


Ingredients:
bacon, green onion, onions, potatoes, carrot, low sodium chicken broth, sour cream

Directions:
Fry bacon until crisp in Dutch oven. Remove bacon. Drain on paper towels.
Add onions and sauté 10 minutes or until tender.
Add potatoes, carrot and chicken broth. Heat to boiling; reduce heat.
Simmer, covered, about 15 minutes, or until potatoes are tender. Remove from heat.
I lightly blend with a stick blender to leave some chunks.
Stir in sour cream. Taste and adjust seasonings, if needed.
Serve garnished with bacon.
Grilled Chicken Pineapple Kabobs


Ingredients:
ketchup, soy sauce, honey, mustard, brown sugar, garlic, lemon juice, boneless skinless chicken breasts, pineapple, red onion, green bell pepper, salt, pepper

Directions:
Add ketchup, soy sauce, honey, mustard, lemon juice, brown sugar and garlic to a small pan and cook for 10 minutes.  Remove from heat and allow to cool.
Cut chicken, peppers and onion into 1 1/2-inch cubes.
Peel and core pineapple and cut into 1 1/2-inch cubes.
Place pineapple, chicken and vegetables onto skewers alternating pieces.
Transfer 1/2 of sauce to another dish to use when serving.
Brush skewers with oil then with sauce and place on heated grill.
Baste skewers every 3-5 minutes while cooking.  Cook for about 15 minutes.
Sole Fillet Bake With Cheese


Ingredients:
sole fillets, parmesan cheese, cheddar cheese, mayonnaise, sour cream, all-purpose flour, lemon juice, onions, cayenne pepper

Directions:
Clean sole and pat dry. Sprinkle garlic salt on both sides and arrange on a greased baking dish.
Mix the rest of the ingredients. Spread them onto the sole fillets. Bake in a preheated oven of 200 degrees for 5 minute.
Switch oven to grill and grill for another 5 min until golden brown. Serve.
Watermelon Caprese Appetizer
Category: appetizers-and-snacks
By Nicole Cox

A refreshing appetizer for the summer, my family loved this so much they ate more than a serving each. Also great for those who love the flavor of caprese but aren't huge fans of tomatoes.

Ingredients:
3 sprigs fresh basil, stems removed
1 small watermelon, fruit removed with a melon baller
1 (8 ounce) package fresh mozzarella cheese, cut into small pieces
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste

Directions:
Trim basil leaves into small circles about 1 inch in diameter. Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate. Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 329.6
Fat: 19.5 g
Saturated fat: 9.1 g
Carbohydrates: 28.2 g
Sugars: 23.5 g
Dietary fiber: 1.4 g
Protein: 12.4 g
Cholesterol: 44.5 mg
Sodium: 125.4 mg
Tacos de Alambre
Category: world-cuisine
By Tracy Rae Bowling

This mild, authentic recipe for beef taco topping is an adaptation of a favorite recipe from a local restaurant in Las Cruces, New Mexico. The steak you use may vary according to what's available and cost-effective at your local grocery. We divide this dish into several meals by refrigerating the beef and vegetable mixture and cooking the bacon fresh each time.

Ingredients:
8 slices bacon
1 tablespoon olive oil
1  onion, diced
1 tablespoon minced garlic
4  jalapeno peppers, seeded and chopped
1 ½ pounds ground beef
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
32  corn tortillas
4  roma (plum) tomatoes, diced
1 (8 ounce) package shredded Monterey Jack cheese

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.  Drain the bacon slices on a paper towel-lined plate, reserving grease in the skillet. Crumble the bacon strips once cool. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Stir in the onion, garlic, and jalapeno peppers; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase the heat to medium-high, and stir in the ground beef; season with salt and pepper. Cook and stir until the ground beef is crumbly and no longer pink, 10 to 12 minutes. Drain off any excess liquid. Scrape the beef mixture into the skillet of bacon grease. Crumble the bacon into the beef, and stir until thoroughly combined. Keep warm over low heat. Heat 1 tablespoon of olive oil in a clean skillet over medium-high heat until hot. Place a tortilla into the pan, and place a generous spoonful of the meat filling onto the lower half of the tortilla. Cook until bubbles begin to form in the tortilla, then fold over the meat. Continue cooking until the taco is crisp and lightly browned on each side, 1 to 2 minutes total. Repeat with the remaining tortillas and meat mixture. Top the tacos with diced tomatoes and shredded Monterey Jack cheese to serve.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 32 tacos

Calories: 664
Fat: 37.8 g
Saturated fat: 14.5 g
Carbohydrates: 51.5 g
Sugars: 3.3 g
Dietary fiber: 7.6 g
Protein: 31.1 g
Cholesterol: 97.2 mg
Sodium: 627.5 mg
Carne Asada Marinade
Category: side-dish
By Linda

This simple garlic and olive oil rub is a great way to marinate beef steaks before grilling.

Ingredients:
¾ cup extra virgin olive oil
4 tablespoons fresh lemon juice
2 cloves garlic, finely chopped
salt and pepper to taste

Directions:
In a medium bowl, mix extra virgin olive oil, fresh lemon juice, garlic, salt and pepper. Place beef into the mixture. Rub mixture into the meat. Cover bowl and allow beef to marinate in the refrigerator at least 2 hours before grilling as desired.

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 6 servings

Calories: 256
Fat: 28 g
Saturated fat: 3.9 g
Carbohydrates: 1.2 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 0.3 mg
Abby's Make A-Head Mashed Potators


Ingredients:
potatoes, cream cheese, sour cream, garlic clove, butter, paprika, salt, pepper

Directions:
Skin the potatoes and boil until soft.
Mix all ingredients together (except butter and paprika and divide into 3 greased 9X13 inch pans. Cut butter into cubes and spread about the pan. Sprinkle paprika on top.
Bake at 400 degrees for 60 minutes or until golden brown.
*These will keep for 3 days in the fridge or you can wrap and freeze them. If you choose to freeze them, when ready to eat remove and bring to room temp before baking.
Meringue With Strawberries and Cream


Ingredients:
fresh strawberries, frozen strawberries

Directions:
Whip the whipping cream powder with 1 glass of water (I use water instead of milk to make it lighter, but you could use milk for a richer cream].
Cut the strawberries in halves.
Add strawberries to whipped cream and mix well.
Serve the cream on top of each meringue only when about to be served so that meringue stays crispy. You could garnish with a strawberry on top.
Chipotle Taco Pie


Ingredients:
lean ground beef, chipotle chile in adobo, water, onions, green pepper, garlic powder, onion powder, salt, pepper, whole kernel corn, salsa, sour cream, avocados, salsa, diced green chilis

Directions:
Preheat oven to 400°.
Brown ground beef in large skillet over medium-high heat for 8-10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix, pureed chipotle pepper, and water; mix until ground beef is well coated.
Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4-5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
Combine corn mixture with ground beef; mix well.
Sprinkle ½ cup of cheese evenly in bottom of crust-lined pan. Spread ½ of beef mixture evenly in pan over cheese; pat down. Sprinkle ¾ cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining ¾ cup cheese. Top with second crust and flute; slit in several places.
Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
Serve a wedge of pie with a dollop of sour cream, guacamole, salsa, or a drizzle of taco sauce.
Amish Friendship Cake
Category: desserts
By Sally

Always save 1 cup of starter for your next cakes, then start with day 2 of the starter instructions instead of having to start a new starter each time.  You can also give some starter to friends, or sourdough starter can be used in place of the Friendship Starter.

Ingredients:
½ teaspoon active dry yeast
1 fluid ounce warm water
1 tablespoon white sugar
1 tablespoon distilled white vinegar
½ teaspoon salt
3 cups all-purpose flour
3 cups milk
1 cup sourdough starter
⅔ cup vegetable oil
1 ½ teaspoons baking powder
¼ teaspoon baking soda
3  eggs
1 cup white sugar
2 cups all-purpose flour
¼ teaspoon salt
2 teaspoons vanilla extract
1 cup chopped walnuts

Directions:
To Make Starter: Dissolve yeast in warm water.  Add 1 tablespoon white sugar, 1 tablespoon vinegar, 1/2 teaspoon salt, 1 cup of the flour, and 1 cup of the milk in a non-metal bowl and stir with a non-metal spoon until creamy.  Cover bowl with plastic wrap and let stand in a warm place for two days to ferment.  It will become bubbly and have a sour odor.  Do not place in refrigerator.  On second day, third day, and fourth day: stir.  On fifth day, add 1 cup flour, 1 cup sugar, 1 cup milk, and stir.  On sixth, seventh, eighth, and ninth day: stir.  On tenth day add 1 cup flour, 1 cup sugar, and 1 cup milk.  Reserve 1 cup starter; pour remaining starter, 1 cup each, into 3 containers to give away to friends if desired. Starter is enough for 8 loaves. To Make Cakes: Preheat oven to 350 degrees F (175 degrees C). Grease two 8 or 9 inch loaf pans. Mix 1 cup of the starter, oil, baking powder, eggs, 1 cup of the sugar, 2 cups of the flour, 1/4 teaspoon of the salt, vanilla, and chopped nuts. Stir in the baking soda just before pouring the batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. Bananas, dates, or raisins can be added for variety.

Yields: 2 -8 or 9 inch loaf pans

Calories: 255.5
Fat: 10.8 g
Saturated fat: 1.7 g
Carbohydrates: 33.9 g
Sugars: 10.8 g
Dietary fiber: 1.3 g
Protein: 6 g
Cholesterol: 25.8 mg
Sodium: 140.6 mg
Bionicos (Mexican Fruit Bowls)
Category: salad
By Yoly

Bionicos are tasty fruit bowls, drizzled with crema - a combination of yogurt, sweetened condensed milk, and Mexican crema. Any seasonal fresh fruit can be used. They originated in street food carts in Guadalajara, Mexico, and are commonly topped with shredded coconut, raisins, and granola.

Ingredients:
⅓ cup plain yogurt
⅓ cup sweetened condensed milk
⅓ cup Mexican crema
1 teaspoon vanilla extract
1 cup diced cantaloupe
1 cup diced papaya
1 cup diced red apple
1 cup sliced banana
1 cup sliced strawberries
½ cup granola
½ cup raisins
½ cup shredded coconut

Directions:
Mix yogurt, sweetened condensed milk, and crema in a bowl. Add vanilla extract and stir until well incorporated. Divide cantaloupe, papaya, apple, and banana among 4 individual bowls, arranging them in separate sections. Place strawberries in the center of each bowl. Top each bowl with 1/8 cup each granola, raisins, and coconut. Drizzle 1/4 cup of the crema mixture over each fruit bowl.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 fruit bowls

Calories: 425.5
Fat: 16.8 g
Saturated fat: 9.5 g
Carbohydrates: 65.9 g
Sugars: 47.9 g
Dietary fiber: 6.4 g
Protein: 8.2 g
Cholesterol: 37 mg
Sodium: 94.1 mg
Spicy Southwest Chopped Salad with Salsa Verde
Category: salad
By Jenny from WA

This is by far the best summer salad I have ever made! You can adjust the amount of spice, depending on your preference by adding more or less jalapeno and Cajun seasoning. The salsa verde makes a big enough batch that you can have more for dipping chips later. It is a great low-fat, all-in-one meal. This dish can also be topped with crushed tortilla chips, if desired.

Ingredients:
2 ears corn
1 pound tomatillos, husked
½ bunch fresh cilantro leaves
½  jalapeno chile pepper, chopped
¼ large white onion, chopped
1 clove garlic, chopped
salt, to taste
4 teaspoons lime juice
1  avocado - peeled, pitted and diced
1 teaspoon lime juice
¼ medium head red cabbage, chopped
1 (14.5 ounce) can black beans, rinsed and drained
1  red bell pepper, chopped
1 pound skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning, or to taste
1 head green leaf lettuce
1 cup crumbled cotija cheese
1  lime, cut into wedges

Directions:
Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside. Place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. Pulse until the vegetables have been finely chopped; set aside. Toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning. Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite sized pieces. Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken. Sprinkle with cotija cheese and garnish with lime wedges to serve.

Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 4 salads

Calories: 550.4
Fat: 22.4 g
Saturated fat: 8.5 g
Carbohydrates: 50 g
Sugars: 10.9 g
Dietary fiber: 17.5 g
Protein: 43 g
Cholesterol: 99.3 mg
Sodium: 1112.4 mg
Seventh Moon of August Marinade


Ingredients:
soy sauce, garlic, hot chili sauce, ginger

Directions:
Mix well and use to marinate meats and or veggies for the grill., Correct seasonings to your likes & dislikes.
Herb Bread (Pane all'Erbe)


Ingredients:
fresh parsley leaves, onions, garlic, active dry yeast, water, warm water, olive oil, unbleached all-purpose flour, salt

Directions:
Using a sharp knife or a food processor, chop the parsley, onion and garlic until finely minced.
Stir the yeast into the water, let stand 10 minutes.
Stir in the minced parsley mixture and the oil.
Mix the flour and salt and stir in 1 c at a time until the dough comes together.
Knead on a floured surface until silky and elastic (about 8 to 10 minutes] Place dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hr.
The dough should be soft and pillowy.
Punch dough down on a floured surface and knead it briefly.
Cut the dough in half and shape each half into a round loaf.
Place loaves on a lightly oiled baking sheet and cover with a towel and let rise until doubled (1 hr] Preheat oven to 400F.
Bake until the loaves sound hollow when you tap the bottoms (40 to 45 minutes] Cool completely on racks.
Bacon Lovers Burger


Ingredients:
ground beef, egg, bacon, sea salt, garlic powder, bacon

Directions:
For Bacon: Preheat the oven to 375 degrees.
Line a cookie sheet with aluminum foil and parchment paper (this saves on clean up time].
Place all the bacon on the cookie sheet and bake for 10 minutes.  Check the bacon; you might have to bake it for about 5 minutes more.
Take bacon out of the oven (leave the oven on; but turn it down to 350 degrees] and let cool on a paper towel covered plate.  When cool enough to handle, chop 6 slices of the bacon into small bits.  There should be 2 to 3 extra slices put aside for topping the burger.
For the Burgers: In a medium bowl, mix together the ground beef, egg, breadcrumbs, chopped bacon, and sea salt.  Divide into 3 patties.
Sear the patties on the stove top; 3 minutes for the first side on medium-high heat.  Then turn the heat down to medium and sear the second side for about two and half minutes.
Then, put the seared burgers on a cookie sheet lined with aluminum foil and parchment paper and pop into the oven for about 15 to 20 minutes.
After 15 to 20 minutes take the purger out of the oven.  Place on a plate covered with paper towels and let drain for a minute or two.
Put on toasted bread, buns, or whatever you like to eat a burger on and top with you favorite condiments.  Don't forget the 2 to 3 slices of bacon tha twas put aside.
Healthier Boiled and Broiled Buffalo Chicken Wings


Ingredients:
chicken wings, garlic powder, onion powder, lemon juice, dried thyme, red pepper flakes, cayenne pepper, salt, all-purpose flour, onion powder, garlic powder, cayenne pepper, unsalted butter, lemon juice, apple cider vinegar

Directions:
Place a large stock pot filled about 3/4 way full with water over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save/freeze for making chicken stock. Using kitchen shears or knife to separate the wings at the joint.
Add chicken and other ingredients except the flour to boiling water.  Return to boil and cook 15 minutes with top partially covering stock pot.  Adjust temperature as necessary to prevent boil overs.
While chicken boils combine ingredients for your sauce in a small pan over low to medium low heat stirring often.  (Adjust flavorings as you like or you can always use your favorite bottled buffalo wing sauce.]  Once sauce is warm you can turn to low or off if you prefer.  It will easily reheat when the wings are ready.
Drain wings in colander shaking to remove excess water.  Let sit for a few minutes or pat dry with a towel.  They need to cool a little before placing in a plastic bag with flour and spices.
While wings dry and their temperature cools combine flour and other spices in plastic bag.
Add wings to mixture and shake to mix to add a light coating of flour.  I have found that the flour helps add crispiness and gives the sauce something to soak into.  Note it doesn't have to look like fried chicken coating, just a dusting.   Now open plastic bag and pour in about a 1/4 cup of your sauce that has cooled down.  Shake bag again to evenly coat.
Line a sheet pan with aluminum foil lightly sprayed with cooking spray.  Arrange chicken wings on pan and let sit in refrigerator for 30 minutes to an hour to allow flour to adhere to chicken.
Set oven to broil on HIGH.
Remove wings replace aluminum foil lining on sheet pain and transfer wings to the clean sheet of foil.  This helps prevent any burning smells while broiling.
Place wings in oven on middle rack and broil on HIGH for about 20-30 minutes per side for a total of an hour.  Just keep an eye on them and you will know they are ready when they turn golden brown.
Pour desired amount of sauce in a large bowl and add chicken wings to coat in sauce and serve while still warm with blue cheese dressing, carrots, and celery.
Treasures of the Earth (Chinese Stir Fry)


Ingredients:
eggplant, potato, green bell peppers, garlic cloves, green onions, soy sauce, sugar, water, cornstarch

Directions:
peel potato and wash eggplant and bell peppers.
cut the potato in 1/2 inch and eggplant in 1 inch chunks, the traditional way is to cut slanted into triangular shaped pieces for faster cooking, but really any shape will do, i keep the pieces small to make this a quick dish to cook. cut bell peppers into 1 inch pieces.
poor 2 T oil into a pan to heat over medium high heat.
stir fry the potatoes for around 5 minutes or until almost done, transfer to a plate.
while the veggies are cooking, cut the green onion into 2 inch long pieces, peel and crush the garlic, and mix the corn starch with 1 T of water; set aside.
add 2 more T of oil in the same pan, stir fry the eggplants (they really suck up the oil, you may add a bit more if needed] stir fry about 30 sec. reduce to med low heat and cook covered, stirring occasionally for about 5 more minutes or until almost done, add bell peppers, cook for another minute or so.
transfer the veggies to the plate with the potatoes.
add 1 T of oil in the pan, heat under med-high heat, add garlic to the oil, lightly stir fry to release the flavors in the garlic.
add the precooked veggies, and the green onion, stir fry for about a minute, add soy sauce, sugar and 1 T water (more or less soy sauce to taste].
add corn starch water to thicken the sauce up a bit, remove from heat and enjoy your authentic north-eastern Chinese dish.
Barbeque Beef in Biscuit Baskets


Ingredients:
olive oil, barbecue sauce, dried basil

Directions:
"Heat the olive oil in a large pot.  Brown the beef and onions together in the oil.  Add the barbeque sauce, basil, salt and pepper.  Turn down to a simmer and let cook for 1 hour (can cook for longer if necessary, just keep on low heat].  Preheat oven to 350 degrees.  Open biscuits can and place individual biscuits on a large microwave safe plate.  Heat biscuits for 40 seconds on 50% power.  This makes them soft for easy shaping.  Spray large muffin tin (bakery sized muffins] or custard cups with non-stick cooking spray.  With your hands flatten out each biscuit and press into each muffin cup or custard cup (if you use large muffin tin you will need 2 custard cups as the canned biscuits come in groups of 8].  Cook the biscuit baskets in oven for 15 minutes.  When you remove from the oven use the back of an ice cream scoop to press the biscuit basket into the tin to flatten out as much as possible.  Divide up the barbeque beef between all the biscuit baskets.  Sprinkle a little cheese on top of each.  Cook in 350 degree oven for 10-15 minutes until cheese is melted."