xiaoxl/recipe_data huggingface dataset:
Brian Boitano's  Artichoke and Spinach Pasta


Ingredients:
artichokes, garlic cloves, olive oil, onion, fresh spinach, grape tomatoes, butter, basil leaves, white wine, spaghetti, parmesan cheese, chives

Directions:
FOR ROASTING THE ARTICHOKES.
Using a serrated knife,cut 1 inch off the top and 1/2 inch off the stem of each artichoke. Quickly rub each artichoke with half the lemon to keep from discoloring.
Tear off 4 large square pieces of heavy duty foil. Place each artichoke in the center of each piece of foil. Stick a clove of garlic into the center of each artichoke and push down about an inch or so. Sprinkle each with salt and drizzle over the top with the olive oil. Gather up the corners of the foil and press together on top to tightly seal. You can wrap in a second piece of foil if you feel you don't have a tight enough seal.
Place in a roasting pan and bake at 425 degrees for 30 to 45 minutes until the stem is fork tender. Let it cool down. Then peel off the leaves  to get to the heart. Clean the furry center out of each heart with a knife or spoon. Slice each heart in half first then  into strips about 1/4 inch thick. Set aside.
PASTA.
Fill a stock pot with water and bring to a boil. Once boiling add a generous pinch of salt.
In a large skillet, heat 2 tablespoons of olive oil over medium heat and saute the 1 clove of chopped garlic and onion until the onion becomes translucent, about 5 minutes. Add in the tomatoes, broth, juice of half the lemon and white wine. Season with a bit of salt and pepper.
At this time, add pasta to the boiling water.and cook for 7 minutes or until al dente.
Let the tomato and wine mixture cook down for 5 minutes then add in the artichoke hearts. Gently toss, being careful not to stir the artichokes too much as they may break down. If the mixture looks like its getting to dry you may add a little more stock. Add the basil and butter to the mixture.
When the pasta is done, drain and put back in the pot. Add tomato mixture to the pot along with the fresh spinach and parmesan cheese. Mix together, taste and adjust seasonings if needed. Serve in a large bowl. Garnish with ribbons of parmesan cheese, chives and a drizzle of olive oil.
Cornbread Waffles


Ingredients:
apple cider vinegar, cornmeal, all-purpose flour, baking powder, salt, sugar, canola oil

Directions:
Preheat waffle iron., Measure milk in large measuring cup, add vinegar and set aside to curdle., In a large mixing bowl, mix cornmeal, flour, baking powder, salt and sugar., Make well in center and add milk mixture and oil., Mix until smooth., Cook waffles according to waffle iron directions!
Pink Lemonade Pie from EAGLE BRAND®
Category: trusted-brands-recipes-and-tips
By Eagle brand

Whip up a lovely pink lemonade pie topped with pink-tinted coconut with just a few simple pantry ingredients. This chilled pie makes a perfect summertime dessert.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1 (6 ounce) can frozen pink lemonade from concentrate, thawed
1 drop Few drops red food coloring
1 (4 ounce) container frozen whipped topping, thawed
1 (9 inch) baked pie crust
½ cup coconut, tinted pink

Directions:
Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired. Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 1 9-inch pie

Calories: 521.1
Fat: 25.1 g
Saturated fat: 15.6 g
Carbohydrates: 42.7 g
Sugars: 32.6 g
Dietary fiber: 0.7 g
Protein: 5.3 g
Cholesterol: 48.3 mg
Sodium: 272.6 mg
Shashlyk


Ingredients:
boneless lamb, onions, vinegar, bay leaves, peppercorn

Directions:
In a large bowl arrange a layer meat, then onion, 2 bay leaves and some peppercorns. Continue with the rest ingredients.
Stir in the vinegar. The meat must be all covered up with the vinegar.  Put the lid or cover with foil and put it into the fridge overnight.
Next day drain the meat.  Arrange the meat cubes on a skewer.
Broil or grill until done (20 minutes].
Bacon Cheeseburger Pasta


Ingredients:
penne pasta, ground beef, bacon, cheddar cheese, barbecue sauce, prepared mustard

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside.
In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, beef and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted. Serve with barbecue sauce and mustard if desired.
Seven Layer Magic Cookie Bars
Category: trusted-brands-recipes-and-tips
By Eagle brand

Chips of chocolate and butterscotch are a doubly delicious addition to these lovely layered cookie bars.

Ingredients:
1 ½ cups graham cracker crumbs
½ cup butter or margarine, melted
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 cup semi-sweet chocolate chips
1 cup butterscotch-flavored chips
1 ⅓ cups flaked coconut
1 cup chopped nuts

Directions:
Preheat oven to 350 degrees F (325 degrees F for glass baking pan).  In small bowl, combine graham cracker crumbs and butter; mix well.  Press crumb mixture firmly on bottom of 13x9-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture.  Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned.  Cool.  Chill if desired.  Cut into bars or diamonds.  Store covered at room temperature.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 to 3 dozen bars

Calories: 257.4
Fat: 14.6 g
Saturated fat: 8.1 g
Carbohydrates: 21.1 g
Sugars: 16.9 g
Dietary fiber: 1.3 g
Protein: 2.3 g
Cholesterol: 16 mg
Sodium: 102.5 mg
Crock Pot Creamy Beef Curry


Ingredients:
stewing beef, onions, garlic cloves, gingerroot, red chili peppers, green chili pepper, ground cumin, ground coriander, turmeric, salt, black peppercorns, green cardamom pods, white cardamom pods, whole cloves, water, bay leaf, plain yogurt, cooked rice

Directions:
In a skillet, heat oil over medium-high heat.
Add beef, in batches, and brown.
Using a slotted spoon, transfer to slow cooker stoneware.
Reduce heat to medium.
Add onions and cook, stirring, until softened.
Add garlic, gingerroot, chilli pepper, cumin, coriander, turmeric, salt, peppercorns, cardamom and cloves and cook, stirring, for 1 minute.
Add beef stock and bay leaf and bring to a boil.
Pour mixture over beef.
Stir to combine.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender.
Stir in almonds, cover and cook on High for 10 minutes.
Stir in yogurt, if using, and serve over hot cooked rice.
Delicious& Dependable Slow Cooker Recipes.
Easy Keto Taco Salad Bowl for 2
Category: salad
By Fioa

Try this quick and easy keto taco salad bowl with ground beef, avocado, lettuce, and salsa. It takes less than 30 minutes to make this low-carb dinner for 2.

Ingredients:
1 tablespoon olive oil
½ pound ground beef
1 teaspoon taco seasoning
3 cups chopped romaine lettuce
1  avocado - peeled, pitted, and cubed
½ cup cherry tomato halves
2 tablespoons chopped green onions
2 tablespoons salsa
¼ cup sour cream
1 tablespoon cilantro leaves

Directions:
Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in   and cook for another 2 minutes. Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 servings

Calories: 547.5
Fat: 45.4 g
Saturated fat: 13.8 g
Carbohydrates: 15.5 g
Sugars: 2.1 g
Dietary fiber: 8.5 g
Protein: 22.8 g
Cholesterol: 82.1 mg
Sodium: 302.8 mg
Italian Gravy W/ Chicken and Sausage


Ingredients:
tomato puree, tomato paste, dry red wine, olive oil, yellow onions, celery & leaves, carrot, flat-leaf Italian parsley, white button mushrooms, red pepper flakes, dried oregano, dried rosemary, bay leaves, dried basil, whole cloves, fresh ground black pepper, sugar, boneless skinless chicken breasts, Italian sausage

Directions:
In a deep pot:
Cook sausage until no longer pink, breaking up into pieces. Remove from pan and drain on a paper towel.
Add olive oil to pot, sautee onions, garlic, celery and carrot until tender.
Add tomato sauce and puree, chicken stock and red wine. Add all remaining ingredients.
Bring to boil and simmer for at least 2 hours, stirring often. *I simmer for several hours.
Break up / shred chicken with wooden spoon as it becomes tender while simmering.
Serve over your favorite cooked pasta and top with freshly grated Parmesan-Regiano cheese.
Freezes well.
Vinegar-slithered Green Cabbage


Ingredients:
head of cabbage, salt, sugar, cornstarch, cider vinegar, soy sauce, dry sherry

Directions:
Rinse and drain the cabbage mix sauce ingredients in a bowl Heat the wok until it's hot then add the oil and peppers.
Cook them until the peppers turn a deep red (don't allow to burn].
Add the cabbage and cook for 2 minutes until it turns bright green, but is still a bit crisp.
Add the sauce and stir until the starch turns translucent.
Serve with rice.
Clam-Corn Chowder (Lower Fat Version)


Ingredients:
celery, onion, butter, all-purpose flour, dried marjoram, dried thyme, dry mustard, pepper, skim milk, instant chicken bouillon granules, minced clams

Directions:
In a large saucepan, cook celery and onion in butter until tender.
Stir in flour, marjoram, thyme, mustard and pepper.
Add the milk, clam juice and bouillon granules all at once.
Cook and stir until thickened and bubbly.
Cook and stir for one minute longer.
Stir in corn and clams; heat through.
Teriyaki Grilled Chicken Kabobs


Ingredients:
brown sugar, soy sauce, tamari, dry sherry, ginger, garlic powder, boneless skinless chicken thighs, boneless skinless chicken breast halves, red bell pepper, zucchini, fresh pineapple

Directions:
In a 2-quart baking dish, combine all marinade ingredients.
Cut chicken thighs in half; add to marinade and cover.
Refrigerating at least 2 hours, turning chicken once.
Heat Grill.
Drain chicken, reserving marinade, Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12-inch metal or wooden skewers.
(note: if using wooden skewers; soak in water for 20 minutes] When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from med-high coals.
Cook 15-20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade.
Discard any remaining marinade.
BLACK & BLUE JAM


Ingredients:
blueberries, blackberries, granulated sugar, lemon juice, lemon zest

Directions:
Prepare your jars, start your lids to simmering and bring your canning pot to a boil.
In a large pot, combine blueberries, blackberries and sugar. Stir well, set the heat to medium and bring to a simmer. Pour in lemon juice and add lemon zest; stir well, increase the heat to high and bring to a boil.
Reduce heat slightly and cook for 30 minutes or until it starts to thicken, stirring often.
Add pectin, stir very well and bring the heat back to high; boil for 5 minutes or until thickened, stirring frequently. To know if it’s ready, dip a metal spoon in an ice water bowl, dry it off and scoop up some jam. Let it cool off to room temperature. If it sets up, it’s ready otherwise cook a little longer. Keep in mind that as the jam cools and sets up, it will get thicker.
Remove from the heat, fill the prepared jars, wipe rims, apply lids and screw bands, and process in a boiling water bath for 10 minutes.
Remove from water and allow jars to completely cool on a wire rack. Makes 7 jars of 250ml.
Greek Style Chicken Thighs


Ingredients:
olive oil, garlic clove, green onions, oregano, garlic powder, grape tomatoes, black olives, lemon, lemon, parsley, feta cheese

Directions:
Combine onions and garlic in oil, saute a few minutes; remove from heat.
Season thighs with salt, pepper,garlic poweder and oregano; cook in a medium hot skillet about 2-3 minutes until they are golden brown, turn over, add onion & garlic mixture,lemon juice and zest and 1 T. parsley, cook another 3 minutes.
Place chicken in a baking dish, top with olives and tomatoes.
Roast 15-20 minutes until chicken juices run clear.
Remove from oven; top with parsley and feta cheese, serve.
Yakisoba Chicken
Category: world-cuisine
By emmaxwell

Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foods market.

Ingredients:
½ teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic, chopped
4  skinless, boneless chicken breast halves - cut into 1 inch cubes
½ cup soy sauce
1  onion, sliced lengthwise into eighths
½ medium head cabbage, coarsely chopped
2  carrots, coarsely chopped
8 ounces soba noodles, cooked and drained

Directions:
In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm. In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 295.2
Fat: 4.8 g
Saturated fat: 0.9 g
Carbohydrates: 40.7 g
Sugars: 5.5 g
Dietary fiber: 3 g
Protein: 26.3 g
Cholesterol: 45.6 mg
Sodium: 1621.3 mg
Savory Basil Zucchini Muffins


Ingredients:
all-purpose flour, salt, baking soda, double-acting baking powder, pepper, vegetable shortening, sugar, egg, buttermilk, zucchini, fresh basil, unsalted butter, radishes

Directions:
Preheat oven to 400°F
In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.
In a large bowl cream together the shortening [I used olive oil spread instead of shortening]and sugar; beat in the egg and the buttermilk, beating until the mixture is combined well.
Stir in the zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined.
Spoon mixture into well-greased muffin or mini-muffin tins. Bake the muffins on the middle rack of your oven approximately 18 to 20 minutes, or until a tester comes out clean. (Subtract a few minutes for mini-muffins].
Remove from oven and turn the muffins out on a wire rack and let them cool.
To serve tea sandwiches: Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.
Cheesy Sauerkraut Hotdish


Ingredients:
ground beef, onion, salt, pepper, sauerkraut, cheddar cheese

Directions:
Brown ground beef and onion.
Drain off fat.
Layer half of been and onion in 7x11 casserole.
Cover with sauerkraut
Top with remaining onion and beef mixture.
Put uncooked egg noodles on top.
Spread soups over noodles.
Bake 30 minutes at 350 degrees, covered.
Sprinkle cheese over top and bake an additional 30 minutes more.
I often double this recipe for a 9x13 pan.
Hint:  Make sure you cover all your noodles with soup or they will be rock hard along the edges, bad for the teeth.
Zaar won't allow the correct descripton of the sauerkraut, it calls for a 1 pound 11 oz can so I just computed to get the recipe to take.
Chocolate Pumpkin Cake
Category: fruits-and-vegetables
By ALETA1314

An extremely moist chocolate cake with pumpkin and cream cheese frosting.

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (15 ounce) can pumpkin
2  eggs
2 tablespoons vegetable oil
1 (16 ounce) container cream cheese frosting

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly. Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 - 9x13 inch cake

Calories: 265.4
Fat: 12.6 g
Saturated fat: 3.6 g
Carbohydrates: 38 g
Sugars: 25.4 g
Dietary fiber: 1.4 g
Protein: 2.7 g
Cholesterol: 20.7 mg
Sodium: 362.1 mg
Grilled Shrimp and Apple Skewers
Category: seafood
By MOONROZE

Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled.  Serve over white rice, noodles, or a mixed green salad.

Ingredients:
3 tablespoons honey
3 tablespoons olive oil
1 tablespoon chopped fresh basil
1 tablespoon strawberry jam
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons white sugar
2  Gala apples, cored and cut into eighths
16  jumbo shrimp, peeled and deveined

Directions:
Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes. Preheat an outdoor grill for medium-high heat. Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 8 skewers

Calories: 306.9
Fat: 11.5 g
Saturated fat: 1.7 g
Carbohydrates: 29.1 g
Sugars: 25.3 g
Dietary fiber: 1.8 g
Protein: 23.2 g
Cholesterol: 213 mg
Sodium: 246.5 mg
Downeast Maine Pumpkin Bread
Category: breakfast-and-brunch
By Laurie Bennett

This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!

Ingredients:
1 (15 ounce) can pumpkin puree
4  eggs
1 cup vegetable oil
⅔ cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 3 - 7x3 inch loaf pans

Calories: 263.2
Fat: 10.3 g
Saturated fat: 1.5 g
Carbohydrates: 40.6 g
Sugars: 25.7 g
Dietary fiber: 1.1 g
Protein: 3.1 g
Cholesterol: 31 mg
Sodium: 305.4 mg
Chef John's Easy Apple Pie
Category: desserts
By Chef John

Not your traditional apple pie, this filling is caramelized apples held together with a very glossy, just-thick-enough apple syrup.

Ingredients:
6 tablespoons unsalted butter
¼ cup white sugar
½ cup brown sugar
1 pinch salt
¼ teaspoon ground cinnamon
¼ cup water
1 (15 ounce) package double crust ready-to-use pie crust (such as Pillsbury®)
4 large red apples, cored and thinly sliced

Directions:
Preheat oven to 425 degrees F (220 degrees C). Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat. Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Prep time: 30 mins
Cook time: 50 mins
Total time: 2 hrs 20 mins
Yields: 1 9-inch pie

Calories: 454.3
Fat: 25 g
Saturated fat: 9.5 g
Carbohydrates: 56.6 g
Sugars: 30.7 g
Dietary fiber: 4.4 g
Protein: 3.4 g
Cholesterol: 22.9 mg
Sodium: 259.4 mg
Joe's Swiss Roast


Ingredients:
all-purpose flour, red onion, celery, carrot, tomatoes, thyme, salt, ground black pepper, water, butter, milk, garlic, instant mashed potatoes

Directions:
In a large plastic storage bag, add flour, 1/4 tsp salt, pepper, and shake to mix. Slice the round roast into four servings, about 3/8 inch thick and place in the bag with the flour mixture. Shake and massage the bag to coat the meat. Set aside.
Add the oil to a large skillet and cook the onions, carrots and celery until the onions are translucent. Move the vegetables to the outside of the skillet and place the coated meat, and any remaining flour, in the center. Pan-fry the meat for about a minute on each side to slightly brown the meat. Add more oil if needed. Add the thyme, tomatoes and 1 cup water and reduce heat to medium low. Simmer for about 15 minutes. The liquid should reduce and thicken. Stir as needed to avoid sticking.
Meanwhile, in a medium sauce pan, heat 1-1/4 cup water, milk, butter, garlic and 1/2 tsp salt to boiling. Remove from heat, add instant potatoes, stir and let set for a minute to fluff up.
Plate the meat and potatoes, cover both with the tomato sauce, and enjoy!
Blueberry Nectarine Muffins


Ingredients:
whole wheat flour, all-purpose flour, wheat germ, baking powder, salt, ground cinnamon, brown sugar, milk, olive oil, eggs, vanilla extract, fresh blueberries, nectarine, wheat germ, brown sugar, rolled oats

Directions:
Preheat oven to 375.
Spray 12 cup muffin tin with cooking spray.
Mix together dry ingredients in large bowl.
Mix together wet ingredients in a separate bowl.
Add wet ingredients to dry and mix until just combined.
Stir in fruit.
Pour into prepared muffin tins and bake for 18-20 or until toothpick comes out clean.
Spinning Grillers- Beef and Lamb Shawarma


Ingredients:
boneless beef top sirloin steak, lamb, plain yogurt, malt vinegar, fresh garlic cloves, black pepper, salt, cardamom pods, allspice, lemon juice, nutmeg

Directions:
Combine all of the ingredients with the meat and let it sit in the fridge for at least 45minutes. It is best to marinate overnight.
If you have a Vertical Broiler such as Spinning Grillers you can follow the following:
How to assemble the tower of meat?.
Begin with the longer piece of meat on the bottom of the tower and start assembling the next pieces in a criss-cross manner. You can layer pieces of meat on top of each other without having to insert them through the spit. Some recipes include a layer of fat in between the stacks of meat. The purpose of adding this layer is to keep the mea moist. Place a tomato or onion on top of the tower and you are ready to grill it.
If you do not have  Shawarma Machine, you can use your grill to sear and cook the meat, then slice thin and serve.
Cheese Diablo Wafers (Hot)


Ingredients:
unbleached flour, sharp cheddar cheese, butter, margarine, cayenne

Directions:
Mix all ingredients and shape in 1-inch balls.
Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.] about 6 minutes.
Serve hot or cool.