xiaoxl/recipe_data huggingface dataset:
White Chocolate Peppermint Cheesecake
Category: desserts
By Rick Fields

Making a peppermint cheesecake is a Christmas tradition around our house. We've tried many recipes, and this is the best combination we've found! It gets rave reviews from our family. Light and minty, with a hint of chocolate. While this recipe is involved, it is not difficult. Keep at it and your work will pay off! Delicious results. Top with mini chocolate chips and additional Andes® peppermint chips if desired. Store in a refrigerator.

Ingredients:
22  chocolate sandwich cookies (such as Oreo®)
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 ounces white chocolate-flavored almond bark, melted
1 ½ tablespoons all-purpose flour
1 ½ tablespoons heavy whipping cream
2 teaspoons peppermint extract
¼ teaspoon salt
3  eggs
¾ cup creme de menthe baking chips (such as Andes®)
½ cup peppermint crunch baking chips (such as Andes®)
½ (8 ounce) package cream cheese, softened
2 ounces white chocolate-flavored almond bark, melted
½ cup frozen whipped topping (such as Cool Whip®), thawed
1 ½ tablespoons white sugar
½ teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with 2 sheets of aluminum foil. Crush chocolate cookies into fine crumbs using a food processor. Add melted butter and stir until well combined. Transfer crumb mixture into the prepared pan. Press down crumbs to create an even crust, completely covering the bottom of the pan. Bake in the preheated oven until just set, 8 to 10 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C). Beat cream cheese in a large bowl or the bowl of a stand mixer with an electric mixer until smooth. Add sugar and mix well. Mix in melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the bowl prior to each new addition; mix well. Add 1 egg at a time on medium-low speed. Mix until smooth. Fold in creme de menthe and peppermint crunch baking chips. Transfer the springform pan with the cooked crust to a large roasting pan. Pour filling into the crust. Add enough hot water to the roasting pan to reach halfway up the sides of the springform pan. Bake in the center of the preheated oven until set, about 1 hour. Turn off the oven. Leave cake in the oven, keeping the door shut, for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling. Chill for 4 hours, to overnight. Beat softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract for mousse together in a medium bowl with an electric mixer until smooth and slightly thickened. Add mousse to the top of the cheesecake. Chill for at least 4 more hours. Remove the sides of the springform pan. Cut into slices and enjoy.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 11 hrs 25 mins
Yields: 1 9-inch cheesecake

Calories: 460.9
Fat: 31.2 g
Saturated fat: 19.4 g
Carbohydrates: 39.8 g
Sugars: 25.9 g
Dietary fiber: 0.4 g
Protein: 7 g
Cholesterol: 98.6 mg
Sodium: 294.9 mg
Salmon Salad With Bright Spring Vegetables


Ingredients:
fresh asparagus, sugar snap pea, skinless salmon fillet, table salt, black pepper, romaine lettuce hearts, radish

Directions:
Preheat oven to 425°F.
Snap off tough ends of asparagus. Cut asparagus into 1-inch-long pieces, and cook with sugar snap peas in boiling salted water ~ use 1/4 teaspoon salt in the water.  Cook for 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain.
Sprinkle salmon with remaining 1/4 teaspoon salt and pepper; and bake in a Pyrex dish sprayed with cooking spray, for about eight minutes.  Cool salmon for 5-8 minutes before adding to salad!
Arrange lettuce, uncooked edamame, radishes, asparagus, sugar snap peas, and salmon on a serving plate.
Drizzle with Recipe #499119 or your favorite dressing.  Make this Asian by adding a sesame ginger-type dressing!
Sticky Bagels


Ingredients:
brown sugar, pumpkin pie spice, miniature bagels

Directions:
Mix margarine, brown sugar, and spice until well blended., Spread the brown sugar mixture over each bagel half., Broil for 4 or 5 minutes until bubbly and brown.
Suya (Meat on Stick)


Ingredients:
lean beef, ginger powder, red cayenne pepper, ground cloves, bouillon cubes

Directions:
Cut meat into thin flat slices about 1/2 inch thick., Mix the ground peanut, ginger, pepper, cloves and bouillon in a small bowl., Thread meat on 4 large wide skewers., Coat meat with mixture and brush with oil., Grill until meat is brown on both sides and cooked to desired degree.
Chile-Glazed Pork Chops


Ingredients:
dried ancho chiles, garlic cloves, ground cinnamon, bay leaf, ground cumin, ground black pepper, dried oregano, salt, red wine vinegar, salt, black pepper, olive oil, beer, water

Directions:
Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste].
Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.]
Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree  until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.].
Marinate the Pork Chops: Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours].
Sear the Pork Chops: Leave a light coating of the chile paste on the pork chops and season with salt and pepper. Place  a large, well seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil. When the oil is hot, add the pork chops in a single layer and sear for 2 minutes on each side, or until the meat turns golden brown.
Braise in Beer: Pour in enough beer to barely cover the chops. Cover the pan ( with a piece of aluminum foil large enough to cover the pan if your pan does not have a lid] and decrease the heat to a simmer. Cook for 15 minutes. Turn the pork chops over and cook for another 15 minutes.
Reduce the Liquid to a Glaze: Uncover the skillet and increase the heat to medium-high. Alow the liquid to reduce almost completely, flipping the pork chops over every few minutes to ensure that both sides become glazed with the reduced sauce. This should take about 10 minutes. Serve warm.
Cap'n Crunch Chicken


Ingredients:
egg, milk, flour, onion powder, garlic powder, black pepper, chicken breasts, mayonnaise, honey, prepared mustard

Directions:
Coarsely grind or crush the two cereals and set aside.
Beat the egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper; set aside Dip the chicken: pieces in the seasoned flour and coat well; shake off the excess flour.
Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325.
Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
Drain and serve immediately with sauce.
For sauce, combine all ingredients and mix well.
Yield: 4 to 6 servings.
Berry Smoothie


Ingredients:
banana, frozen mixed berries, cinnamon, walnuts, artificial sweetener

Directions:
Put frozen banana and berries on microwave-safe dish and defrost in microwave approximately 1 minute (I keep it hi-power]. This makes it easier to blend, but still keeps it chilled.
Put one container of yogurt, the banana (peeled & sliced], cinnamon and sweetener in blender or "Magic Bullet" and blend until smooth.
Add remaining fruit and the second container of yogurt and blend until smooth and pink or purple!
Add walnuts(optional] and blend until smooth.
A Kick in the Asparagus


Ingredients:
asparagus, cayenne pepper, Worcestershire sauce

Directions:
Mix everything except asparagus and set aside.
Cut one inch off the bottom of the asparagus, or trim with a veggie peeler.
In a shallow 9 inch casserole dish, place the asparagus in the dish and cover with the above marinade.
Let sit one to three hours.
Prepare the grill for the direct heat method.
Grill the asparagus using a medium-hot temperature and baste with the marinade frequently.
Grill for no more than six minutes.
Mushy Asparagus is ICKKKYYY.
Yummy Honey Chicken Kabobs
Category: meat-and-poultry
By Ann Marie

Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)

Ingredients:
¼ cup vegetable oil
⅓ cup honey
⅓ cup soy sauce
¼ teaspoon ground black pepper
8  skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2  red bell peppers, cut into 2 inch pieces
skewers

Directions:
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 12 servings

Calories: 178.5
Fat: 6.6 g
Saturated fat: 1.1 g
Carbohydrates: 12.4 g
Sugars: 9.9 g
Dietary fiber: 1 g
Protein: 17.4 g
Cholesterol: 44.8 mg
Sodium: 442.3 mg
Seafood Salad Supreme
Category: salad
By fuzziepuppy

This is great to splurge on for special occasions.  It has earned me so many compliments!  I know you will enjoy it too.

Ingredients:
1 tablespoon butter
1 pound fresh shrimp, peeled and deveined
1 pound crabmeat
1 (8 ounce) package seashell pasta
2 strips celery, sliced
1  red bell pepper, chopped
1  green onion, thinly sliced
1 cup shredded mozzarella cheese
¼ cup slivered, toasted almonds
1 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
½ teaspoon Old Bay Seasoning TM

Directions:
In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature.  Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and   seasoning. Toss to mix thoroughly. Refrigerate for 2 hours before serving.

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

Calories: 502.3
Fat: 30.2 g
Saturated fat: 6.2 g
Carbohydrates: 25.3 g
Sugars: 2.4 g
Dietary fiber: 1.9 g
Protein: 32.8 g
Cholesterol: 152.7 mg
Sodium: 619.4 mg
Dad's Creamy Cucumber Salad
Category: salad
By MHudson

This was my Dad's recipe and one of our family's all-time summer favorites.

Ingredients:
2 large  cucumbers, peeled and thinly sliced
1  sweet onion, thinly sliced
1 tablespoon sea salt
1 ½ cups mayonnaise, or more to taste
2 tablespoons vinegar
1 tablespoon white sugar
1 teaspoon dried dill weed
1 teaspoon garlic powder
1 teaspoon ground black pepper

Directions:
Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes. Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl. Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing. Cover bowl with plastic wrap and refrigerate at least 2 hours.

Prep time: 10 mins
Total time: 3 hrs 10 mins
Yields: 8 servings

Calories: 320.3
Fat: 32.9 g
Saturated fat: 4.9 g
Carbohydrates: 6.9 g
Sugars: 2.9 g
Dietary fiber: 0.9 g
Protein: 1.1 g
Cholesterol: 15.7 mg
Sodium: 896.9 mg
Lemon-Pepper Chicken and Potatoes
Category: meat-and-poultry
By gsxkendra

Chicken breast and potatoes topped with lemon-pepper seasoning and diced bell peppers and onions.

Ingredients:
4  skinless, boneless chicken breasts
6  potatoes, quartered
2  green bell peppers, diced
1 medium onion, diced
½ cup water
1 ¼ teaspoons butter
1 tablespoon lemon-pepper seasoning

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts into a medium baking dish. Add potatoes, bell peppers, onion, water, and butter. Sprinkle lemon-pepper seasoning over the top. Bake in the preheated oven until chicken breasts are no longer pink in the centers and juices run clear, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 407.3
Fat: 4.4 g
Saturated fat: 1.7 g
Carbohydrates: 61.5 g
Sugars: 5.2 g
Dietary fiber: 8.6 g
Protein: 30.9 g
Cholesterol: 68 mg
Sodium: 434.5 mg
Chicken Pattie Sandwiches


Ingredients:
ground chicken, parsley, egg

Directions:
Mix the chicken, egg, parsley, salt, pepper and breadcrumbs until the chicken holds into a patty form.
Coat the chicken in more breadcrumbs and let sit to"dry" a little.
Heat oil in pan and fry until done.
Serve on buns.
Easiest & Cheesiest Macaroni and Cheese


Ingredients:
macaroni, milk, cheddar cheese, mozzarella cheese, flour, butter, onion

Directions:
This step will take approximately 20 minutes, so preheat oven to 350° while working on this step.
Put macaroni to boil.
In a medium pot heat butter and sauté onions.
Add milk, flour, salt and pepper; bring to a rolling boil.
Slowly add cheddar cheese, stirring while adding.
After cheddar has dissolved, add the mozzarella, stirring while adding.
Drain macaroni.
Add macaroni directly to the cheese mixture in the pot.
Pour mac and cheese mixture into large lasagna pan.
Put in oven and bake for 30 minutes or until top is bubbly and golden brown.
Wicked Easy Chili
Category: soups-stews-and-chili
By rsmith91487

Wicked easy and wicked good!

Ingredients:
2 teaspoons olive oil
1  onion, diced
1  green bell pepper, diced
3  jalapeno pepper, seeds and membranes removed, and sliced into thin strips (or to taste)
1 pound extra lean ground beef
1 clove garlic, minced
2 teaspoons seasoned salt
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon white sugar
1 (16 ounce) can tomato sauce
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes

Directions:
Heat olive oil in a pot over medium heat. Cook and stir onion, bell pepper, and jalapeno pepper in hot oil until tender, about 5 minutes. Break ground beef into small pieces and add to vegetable mixture; cook and stir, continuing to break beef into smaller pieces, until beef is completely browned, 5 to 7 minutes. Add garlic, seasoned salt, chili powder, oregano, cumin, red pepper flakes, and sugar to the beef mixture; cook and stir until you smell the garlic, about 1 minute more. Pour tomato sauce, black beans, and diced tomatoes into the pot; stir. Bring the mixture to a boil, reduce heat to low, place a cover on the pot, and continue cooking until the beans and tomatoes are tender and the flavors blend, 30 minutes to 2 hours.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 5 servings

Calories: 336.9
Fat: 13.9 g
Saturated fat: 4.8 g
Carbohydrates: 30.4 g
Sugars: 9.4 g
Dietary fiber: 10.1 g
Protein: 23.5 g
Cholesterol: 56.8 mg
Sodium: 1363.4 mg
Grilled Ginger Lime Shrimp


Ingredients:
large shrimp, lime zest, fresh ginger, red pepper flakes, sea salt, black pepper, olive oil, lime juice, garlic cloves, Thai basil, fresh cilantro

Directions:
Start by getting your grill to about a medium heat. Brush the hot grill rack with olive oil to prevent sticking.
Whisk together all the marinade ingredients. Reserve half for basting during grilling process. add rinsed shrimp to a large Ziploc baggie and add remaining marinade. Only let set for about 10-15 minutes Discard marinade.
Skewer about 4 shrimp on each pre soaked wooden skewers.  Arrange on grill so they do not overlap. Brush with reserved marinade occasionally while cooking. Grill about 7 min on each side, or until shrimp curl tail to head and turn pink.
Garnish with lime wedges and some more chopped lime Thai basil and cilantro
Enjoy! :].
Salted Caramel Custard
Category: desserts
By Chef John

These easy 'pots de crèmes' are just sweet enough, just salty enough, and just drop-dead gorgeous enough to be my favorite dessert.

Ingredients:
9  large egg yolks
⅔ cup white sugar
2 cups heavy cream
½ teaspoon kosher salt
2 teaspoons vanilla extract
1 cup whole milk
Flaky sea salt (such as Maldon®), to garnish

Directions:
Preheat oven to 300 degrees F (150 degrees C). Place 6 (6.5 ounce) ramekins in a baking dish. Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat Stir in kosher salt, vanilla, and cold milk; mix well. Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel/milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel/milk mixture to the yolks, whisking until thoroughly blended. Divide custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins. Bake in preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so. Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold. Serve topped with a pinch of light, flaky sea salt.

Prep time: 10 mins
Cook time: 1 hr
Total time: 2 hrs 10 mins
Yields: 6 (.5 ounce) ramekins

Calories: 467.2
Fat: 37.3 g
Saturated fat: 21.4 g
Carbohydrates: 27.3 g
Sugars: 24.4 g
Protein: 6.9 g
Cholesterol: 420 mg
Sodium: 271.8 mg
Cobb Salad


Ingredients:
bacon, watercress, blue cheese, hard-boiled eggs, avocados, tomatoes, iceberg lettuce, Dijon mustard, pure maple syrup, red wine vinegar, Worcestershire sauce, olive oil, fresh chives

Directions:
For the salad:
Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain.
Arrange the watercress, blue cheese, eggs, avocados, tomatoes, lettuce and bacon in rows on a platter. Season with salt and pepper.
For the dressing:
In a small bowl, using a fork, mix the egg yolks into the mustard to make a paste. Whisk in the maple syrup, vinegar and Worcestershire sauce. While whisking, slowly drizzle in the oil to form a thick dressing. Add 1 tablespoon (15 ml] water to loosen it up if necessary. Whisk in the chives. Season with salt and pepper.
To serve, drizzle the dressing over the salad.
Aubby Gobby Nana Muffins


Ingredients:
sweetened condensed milk, brown sugar, baking powder, flour

Directions:
Combine all ingredients in a bowl.
Drop by heaping spoonfuls into muffin tins.
Bake at 350 F (200 C] for 10-15 minutes, until muffins begin to brown on top.
Serve warm with butter.
Jazzman Jambalaya


Ingredients:
tempeh, olive oil, tamari, soy sauce, onions, celery, green pepper, basmati rice, garlic, water, tomatoes, bay leaf, salt, green onion, parsley

Directions:
Using your fingers, crumble the tempeh into small pieces onto a plate.
In a large pot, saute the tempeh in 2 T. olive oil for 5 minutes.
Sprinkle 1 T. Creole Seasoning over the tempeh and saute an additional 1 minute.
Add the tamari, stir well to coat the tempeh, and continue to cook an additional 2-3 minutes or until the liquid has evaporated.
Transfer the tempeh to a plate and set aside.
In the same pot, saute the onion, celery, green pepper, red pepper, and jalapeno in the remaining 2 T. olive oil for 5 minutes to soften.
Add the rice and garlic, stir well to combine, and continue to cook an additional 2-3 minutes or until the rice turns opaque.
Add the vegetable stock, tomatoes, remaining Creole Seasoning, bay leaf, and salt, and bring the mixture to a boil.
Cover, reduce the heat to low, simmer for 20-25 minutes or until the rice is tender and most of the liquid is absorbed.
Remove the lid, add the reserved tempeh and remaining ingredients, stir well to combine, and recover the pot.
Remove the pot from the heat and let sit for 10 minutes to allow the flavors to blend.
Can be served as a side dish, main dish, or as a filling for wraps or sandwiches.
Swiss Steak for Two (Crock Pot)


Ingredients:
frozen carrots, stewed tomatoes, tomato sauce, garlic

Directions:
Place items in crock pot in order listed.
Cook on low for 6-8 hours.
The juices in remaining in the crock pot can be thickened into a gravy with a bit of flour, if desired.
Asparagus With Walnuts


Ingredients:
kosher salt, asparagus, olive oil, paprika, cayenne, lemon juice

Directions:
Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
Bring a large pot of water to a rolling boil.   Add 1 teaspoon salt.  Add the asparagus and cook for 1 to 1 ½ minutes.  You want them to be crunchy.  If the asparagus are thicker, cook for 1 ½ to 2 minutes.
Remove the asparagus from the water using a slotted spoon and transfer them to the colander inside the ice bath. Move them around gently so the ice water penetrates the asparagus and accelerates the cooling process. Vegetables take longer than you think to cool so allow them to sit a few minutes in the ice water. Hold a piece of the asparagus in your hand for a few seconds to assure that it’s really cool (even in the center]. If the piece still feels warm, allow them to cool longer in the ice bath. Place them on a kitchen towel to drain any excess moisture.
Heat oil a medium skillet until hot (but not smoking], add the walnuts and season with ¼ teaspoon salt. They should bubble and fry slightly in the oil. When you can smell the walnuts, add the paprika and cayenne and lower the heat to medium.  Cook for about 30 seconds, stirring constantly, and transfer the mixture to a bowl. Set aside.
Toss the asparagus in the bowl with the walnuts and the oil. Let this mixture sit in the refrigerator for a few hours or a few minutes. When ready to serve, stir in the lemon juice.  Serve immediately.