xiaoxl/recipe_data huggingface dataset:
Pina Colada Custard Pie- Virgin, No Alcohol


Ingredients:
skim milk, eggs, brown sugar, coconut milk, eggs, pineapple, coconut

Directions:
Wisk together milk, first 2 eggs, brown sugar and cocunut milk. Whip until smooth.
Add other eggs and rum extract, whip until smooth again, stir in pineapple.
Coat a 9 inch pie pan, with nonstick spray, place in baking pan, large enough to hold, pour custard into pie shell. Fill baking pan with water until it reaches halfway up the sides of the pie pan (water baking].
Bake for 1 hour at 350 degrees.
Sprinkle with coconut and refrigerate for 2 hours before serving.
Finnish Kropser (Baked Pancake)


Ingredients:
eggs, sugar, salt, milk, all-purpose flour, butter

Directions:
Preheat oven to 450 degrees.  In a medium bowl, stir together sugar, flour and salt.
Add eggs and milk.  Beat with electric mixer (this works well in Kitchen Aid] until well blended.
Melt butter in jelly roll pan (in oven].
Pour batter in pan and bake for 30 minutes.  Pancake will puff up and then flatten as it cools.
Serve with syrup, jam, honey or fresh fruit.
Taco Seasoning, Reduced Sodium & Gluten Free


Ingredients:
chili powder, paprika, ground cumin, onion powder, garlic powder, dried oregano, cornstarch, cayenne pepper

Directions:
Combine all ingredients in a jar with a tight-fitting lid.  Close securely, and shake well to mix contents.
To make tacos, brown 1 lb of ground beef or turkey in a skillet.  Add two tablespoons of taco seasoning, salt and pepper to taste, and 1/2 to 1 cup water.  Simmer until sauce reduces and thickens.  Serve in taco shells with cheese, chopped tomatoes, and shredded lettuce for toppings.
Classic Southern Deviled Eggs
Category: appetizers-and-snacks
By FoodJunkie

This classic Southern recipe has been a favorite in my family for years. It combines the simplest ingredients, including sweet pickle relish, perfectly for a picnic, cookout, or family dinner.

Ingredients:
12  hard-boiled eggs, peeled and halved
¼ cup mayonnaise
3 tablespoons rice wine vinegar
3 tablespoons sweet pickle relish
3 tablespoons yellow mustard, or more to taste
1 tablespoon white sugar
¼ teaspoon cayenne pepper, divided
¼ teaspoon ground black pepper, divided

Directions:
Remove egg yolks and place into a mixing bowl. Set whites aside. Add mayonnaise, vinegar, relish, mustard, sugar, cayenne, and black pepper to the yolks; mix well with a fork. Place mixture into a small resealable zip-top bag and snip the end off one of the corners. Pipe mixture into the egg whites. Sprinkle tops with more black pepper and cayenne. Chill until ready to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 deviled eggs

Calories: 122.1
Fat: 9.1 g
Saturated fat: 2.2 g
Carbohydrates: 3.3 g
Sugars: 2.8 g
Dietary fiber: 0.2 g
Protein: 6.5 g
Cholesterol: 213.7 mg
Sodium: 162.2 mg
Fudge Walnut Brownies


Ingredients:
unsalted butter, plain flour, eggs, sugar, vanilla essence, salt, walnut halves

Directions:
Pre-heat the oven to 180*C/350*F.
Grease and flour the bottom of an 8 inch square glass baking dish; tap out any extra flour.
Melt the butter along with the chocolate over low heat in a large pot.
Allow to cool, then stir in the sugar, eggs (one at a time] vanilla, flour and salt, mixing with a wooden spoon and being careful not to over mix, no more than 50 strokes!
Pour batter evenly into the prepared pan.
Bake until a toothpick inserted in the centre comes out a little  wet if you want fudgy brownies.
Bake until it comes out cleaner if you want cake type brownies, about 40 to 45 minutes for the fudgy ones.
Let cool a bit before cutting into squares.
Brussels Sprouts in Onion Butter


Ingredients:
Brussels sprouts, onions, chicken broth, lemon juice, butter

Directions:
Melt butter, cook onions until soft., Add the lemon juice., You can do this and then place in fridge until later., Just before serving, cook brussels sprouts in chicken broth., 5-8 minutes for frozen., 10 minutes for fresh., Drain liquid and add onion butter., Season to taste.
Blue Cheese & Chive Potato Poppers #SP5


Ingredients:
blue cheese, lean bacon, hot chili sauce

Directions:
Preheat oven to 375 degrees.
In small bowl, gently stir blue cheese crumbles into mashed potatoes. Fill each pepper half with potato mixture.
Wrap each with a slice of cooked bacon and place onto a parchment paper-lined baking sheet.
Pop into oven and bake for 5-8 minutes until bacon crisps. Watch so that the filling doesn't ooze out.
Remove to appetizers plates and serve with sriracha sauce for dipping.
*My recipe title has less than 64 characters, but for some reason it cut off the required hashtag #SP5.
Easy Beer Bread


Ingredients:
flour, sugar, salt, baking powder, hot water, beer

Directions:
Preheat the oven to 350 degrees and grease one standard loaf pan.
Mix all dry ingredients together.
Slowly stir in one bottle or can of beer and the 3 tablespoons of hot water.
Mix until just blended, the dough will look shaggy.
Pour dough into greased/buttered loaf pan and bake for 1 hour at 350 degrees.
Let loaf cool on a rack for ten minutes or so before cutting. If you prefer a softer crust, you can wrap the loaf in cling film or put into a zip bag.
Bloody Mary String Beans


Ingredients:
salt, celery seed, sugar, apple cider vinegar, water, vodka, lemon, garlic cloves, peppercorn, green beans, sweet onion

Directions:
Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans and onion slices. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse and drain well.
In a small saucepan, over high heat, bring the first 7 ingredients to a boil, then turn off the heat, stirring until dissolved. Remove from heat.
Distribute the  grated fresh horseradish, lemon zest, garlic cloves, whole peppercorns,  jalapenos slices among the jars.
Pack beans and onions in sterilized jars then cover with the vinegar mixture.
Fill to within 1 inch of the top. The beans should be covered and there should still be 1/2 inch of airspace left in the top of each jar.
Put the lids and rings on.
Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug"].
Using the jar tongs, put the pint jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling.
Boil them for.
5 minutes for 0-1,000 ft.,.
10 minutes 1,001-6,000 ft.,.
15 minutes above 6,000 ft.
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place overnight.
Then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound], it is not sealed. If you put the jar in the refrigerator right away, you can still use it.
Give it a weeks time for the seasonings to be absorbed into the pickled beans.
Process in a hot water bath, remove and cool in a draft free spot for 24 hours.
You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.
Provencal Vegetable Soup


Ingredients:
olive oil, onions, leeks, boiling potatoes, carrots, kosher salt, fresh pepper, saffron, spaghetti, parmesan cheese

Directions:
heat the olive oil in a large stockpot, add the onions, and sauté over low heat for 10 min or till the onions are translucent.
Add the leeks, potatoes, carrots, salt and pepper and sauté over med heat for another 5 minutes add the chicken stock and saffron, bring to a boil then simmer uncovered for 30 min or till all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer and cook for 15 more minutes.
To serve whisk ¼ cup of the pistou (see note above] into the hot soup, then season to taste.
Depending on the saltiness of your chicken stock, you may need to add up to another T of salt.
Serve with parmesan and more pistou.
Washabinaros Chili
Category: soups-stews-and-chili
By AARONCH

What happens when you have a Japanese friend that likes chili?  You make him wasabi chili.

Ingredients:
4 tablespoons vegetable oil, divided
2  onions, chopped
4 cloves garlic, minced
1 pound ground beef
¾ pound spicy Italian sausage, casing removed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
¼ cup chili powder
1 tablespoon ground cumin
¼ cup brown sugar
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 tablespoon wasabi paste
3 (15 ounce) cans kidney beans
2  Anaheim chile peppers, chopped
1  serrano pepper, chopped
1  habanero pepper, sliced

Directions:
Place 2 tablespoons of oil in a large pot and place the pot over medium heat.  Cook and stir the onions, garlic, beef and sausage until meats are browned.  Pour in the tomatoes, beer, coffee, tomato paste and broth.  Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi.  Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer. In a large skillet over medium heat, heat remaining oil.  Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes.  Stir into the pot and simmer 2 hours. Stir in remaining 2 cans of beans and cook 45 minutes more.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 8 servings

Calories: 542.9
Fat: 24.6 g
Saturated fat: 7.2 g
Carbohydrates: 52 g
Sugars: 15.7 g
Dietary fiber: 14.2 g
Protein: 28.4 g
Cholesterol: 51.1 mg
Sodium: 1679.6 mg
Sweet and Tangy Broccoli Salad
Category: salad
By Dina

This broccoli salad will make your picnic a hit. Everyone loves it and will come back for seconds and thirds.

Ingredients:
¾ pound bacon
2 heads broccoli, cut into florets
½ cup chopped red onion
½ cup raisins
1 cup mayonnaise
½ cup white sugar
½ cup distilled white vinegar
salt and ground black pepper to taste

Directions:
Place the bacon in a large 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; crumble bacon. Place broccoli, onion, raisins, and bacon in a large bowl. Stir mayonnaise, sugar, and vinegar together in a bowl; pour dressing over broccoli mixture and toss to coat. Season with salt and black pepper.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 382.4
Fat: 28 g
Saturated fat: 5.2 g
Carbohydrates: 27.7 g
Sugars: 20.6 g
Dietary fiber: 2.5 g
Protein: 8 g
Cholesterol: 25.8 mg
Sodium: 505.9 mg
Shandy


Ingredients:
seltzer water, beer, frozen limeade concentrate, lemon wedges

Directions:
"Combine seltzer, beer and limeade. Pour into glasses and garnish with lemon wedges."
Easy New England Clam Chowder


Ingredients:
bacon, potatoes, onion, minced clams, heavy cream

Directions:
In a 3 quart saucepan, brown bacon over medium heat (do not drain drippings].
Add potato and onion and saute for about 7 minutes.
Drain the minced clams and reserve the liquid.
Add clam juice and reserved clam liquid to mixture in saucepan.
Cover and simmer 15 minutes or until potato is tender.
Stir in cream and clams and bring to a slow simmer.
DO NOT BOIL.
Serve with crackers.
Tacos in a Bag (Or Taco Salad in a Bag)


Ingredients:
tortilla chips, onion, bell peppers, cherry tomatoes, black olives, green olives, lettuce, sour cream

Directions:
Heat leftover taco meat in microwave.
Have the kids help you carry the rest of the ingredients outside to the picnic table (you carry the meat].
Hand each child a plastic sandwich bag and pour the corn chips in the bag.
Have each child gently crush the chips, not roughly or else they'll poke holes in the bags.
Have each child walk around the table to layer their own ingredients in the bag, pass each child a fork and dig in!.
Simply toss out the bag when they are done.
Strawberry Buttermilk Pancakes


Ingredients:
eggs, buttermilk, baking soda, butter, flour, sugar, baking powder, salt, strawberry, butter

Directions:
Beat eggs., Add buttermilk, baking soda and melted butter., Stir in flour, sugar, baking powder and salt., Fold in strawberries., Use griddle large frying pan or preheat electric skillet to 350ºF., Lightly, brush surface with butter., Pour 2 tablespoons batter for each pancake into skillet., Cool until bubbles form on the surface and edges are dry., Turn and cook 1 to 2 minutes or until done., Serve with syrup or strawberry puree as desired.
Mound Bars
Category: desserts
By ROSEYPET

Coconut bars on a graham crust topped with chocolate.

Ingredients:
2 cups graham cracker crumbs
¼ cup white sugar
½ cup melted butter
1 (14 ounce) can sweetened condensed milk
2 cups flaked coconut
1 (12 ounce) package semisweet chocolate chips, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes. Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes. Spread the melted chocolate chips over the top. Let cool and cut into squares.

Yields: 1 -9x13 inch pan

Calories: 219.2
Fat: 11.9 g
Saturated fat: 7.5 g
Carbohydrates: 28.4 g
Sugars: 23 g
Dietary fiber: 1.6 g
Protein: 2.6 g
Cholesterol: 15.7 mg
Sodium: 109.4 mg
Chunky-Style Roasted Tomato Ketchup


Ingredients:
roma tomato, green bell pepper, sweet onion, olive oil, cider vinegar, brown sugar, yellow mustard, garlic powder, dried thyme, dried parsley, ground cinnamon

Directions:
Preheat oven to 400 degrees., Place tomatoes, skin side up, on baking rack set on baking sheet., Add the green pepper and onion., Brush vegetables very lightly with olive oil., Place in oven and roast until lightly browned, about 15 minutes., Remove from oven and cool slightly., Chop the onions and peppers fairly small., Place the tomatoes in a food processor and pulse until chunky., Add the onions, peppers and additional ingredients., Taste for seasoning., Let set at room temperature until ready to use., Can be made ahead and refrigerated for up to 3 days.
Lemon Blueberry Power Loaf
Category: bread
By LouLou

Hearty, sweet, low-fat, and satisfying, and very easy to put together bread featuring hemp hearts.

Ingredients:
½ cup orange juice
½ cup milk
1 medium lemon, chopped and seeded
1  egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup white sugar
¾ cup hemp hearts
⅔ cup blueberries, or more to taste
1 ¼ teaspoons baking soda
½ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x4-inch loaf pan with parchment paper. Blend orange juice, milk, lemon, egg, oil, and vanilla extract in a blender until smooth. Mix flour, sugar, hemp hearts, blueberries, baking soda, and salt together in a medium bowl. Pour in the orange juice mixture; stir to combine. Do not overmix. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 55 to 60 minutes. Let cool for 5 minutes before removing from pan.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 1 9x4-inch loaf

Calories: 330.9
Fat: 11.3 g
Saturated fat: 1.5 g
Carbohydrates: 50.2 g
Sugars: 28.4 g
Dietary fiber: 2.6 g
Protein: 9 g
Cholesterol: 24.5 mg
Sodium: 358.2 mg
Moroccan Style Chicken Skillet


Ingredients:
olive oil, boneless skinless chicken breast, garlic cloves, crushed tomatoes, pumpkin pie spice, chili powder, ground cumin, fresh cilantro

Directions:
Heat oil in a large skillet over medium-high heat; add chicken and cook, stirring frequently, until chicken is done, about 4 to 5 minutes. Remove chicken from skillet; set aside.
Add garlic to skillet and cook, stirring frequently, 30 seconds. Add tomatoes, pumpkin pie spice, chili powder and cumin.
Simmer 5 minutes; add peas and chicken, and heat through. Stir in cilantro.
Serve chicken mixture over hot couscous.
French Onion Soup (Soupe A L'Oignon)


Ingredients:
onion, butter, cognac, gruyere cheese

Directions:
Slice the onions very thinly.
Cook them in butter until clear (do not let them brown].
Add stock and simmer for 45 minutes.
Just before serving, add the brandy.
Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.
Oven Baked Jambalaya
Category: soups-stews-and-chili
By JOSLYN

Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!

Ingredients:
½ cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 leaf (blank)s bay leaves
3 tablespoons Creole seasoning blend (such as the one linked in the footnote)
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil. Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

Prep time: 45 mins
Cook time: 2 hrs
Total time: 2 hrs 45 mins
Yields: 16 servings

Calories: 541.1
Fat: 25.8 g
Saturated fat: 10.1 g
Carbohydrates: 47.6 g
Sugars: 5.3 g
Dietary fiber: 2.6 g
Protein: 28.5 g
Cholesterol: 124.7 mg
Sodium: 1857.9 mg
Decadent Marble Cream Cheese Pound Cake


Ingredients:
butter, cream cheese, sugar, eggs, vanilla, all-purpose flour, confectioners' sugar

Directions:
Preheat oven to 350 degrees.
Grease a 10 inch tube pan and lightly dust with flour.
Melt the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of hot water.  Set aside.
With an electric mixer, cream the butter, cream cheese and vanilla until smooth.
Add sugar beat until light and fluffy, approximately 5 minutes.
Add the eggs two at a time.
Gradually incorporate the flour mixture on low speed.
Pour half of the batter into the prepared pan.
Stir the chocolate into the remaining batter and then pour into the plan.
With a metal spatula or knife, swirl the two batters to create a marbled effect.
Bake, 60-75 minutes, or until cakes tests done.  Cover with foil halfway through the baking.
Let stand for 15 minutes.
Turn out the cake onto a wire rack to unmold.
To serve, sift together grated chocolate and confectioners’ sugar.  Dust on top of cake.
Rack of Lamb With a Honey-Hazelnut Crust


Ingredients:
hazelnuts, fresh rosemary, racks of lamb, honey

Directions:
Preheat oven to 425F degrees.
Combine hazelnuts, breadcrumbs and rosemary in large bowl.
Arrange lamb racks meat side up in single layer on heavy large baking sheet.
Brush each rack with 1 Tbsp dijonnaise.
Season lamb wih salt and pepper.
Press 2/3 cup breadcrumb mixture onto each.
Drizzle each lamb rack with 1 Tbsp honey.
Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 25 minutes.
Let lamb stand 10 minutes.
Cut between each rib to separate into chops.
(Racks can be prepared up to 4 hours ahead. Cover tightly and refrigerate].
Poached Egg Shakshuka


Ingredients:
olive oil, sea salt, bell pepper, garlic cloves, tomato paste, tomatoes, black pepper, harissa, eggs, cilantro

Directions:
In a cast iron pan over medium heat, add olive oil. When hot, add onions and season with a pinch of salt. Sauté them for about 7 minutes or until translucent and soft, stirring often. 2 minutes later, add bell peppers and continue sautéing for the remaining 5 minutes.
Add garlic and sauté for 1 minute. Add tomato paste and stir until the ingredients are coated. Add tomatoes and sprinkle with ground sea salt. Stir the ingredients very well before seasoning with freshly ground black pepper. Cover and simmer for 5 minutes and then season with harissa and smoked paprika. Cover and cook for another 5 minutes. Remove the lid, stir and let it cook down for 5 minutes.
When time is up, taste and adjust if necessary. With a spoon, make a small well and crack an egg in it so it holds together. Repeat with each egg by making a small well and cracking an egg in it. Cover and poach the eggs for 5 minutes.
Remove from the heat and sprinkle with fresh chopped cilantro. Serve with crusty bread.
Capriosa De Fresca


Ingredients:
fresh strawberries, limes, sugar

Directions:
Place the strawberries and lime wedges in the bottom of your cocktail glass. Muddle.
Add the strawberry vodka.
Add the 7-Up.
Gradually add the sugar to match your taste preference. (You can also add the sugar in the first step, this will make the fruit a little sweeter. I personally recommend this method if you like your drink to be a little on the sweet side.].
Chocolate Rice Bubble Bars


Ingredients:
chocolate chips, walnuts, oats

Directions:
Preheat oven to 180°C., Mix ingredients., Place into a lined baking tray., Bake for 5 minutes., Remove from oven and mark outline of bars., Bake for 35 minutes, or until crispy.
Waffle Iron Cornbread
Category: breakfast-and-brunch
By OMARILYN

This is a different spin on cornbread.

Ingredients:
1 cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground paprika
1 ½ cups buttermilk
3 tablespoons melted butter
1  egg, slightly beaten

Directions:
Preheat and lightly grease a waffle iron according to manufacturer's instructions. Whisk cornmeal, flour, baking powder, baking soda, salt, and paprika together in a bowl. Stir buttermilk, butter, and egg together in a separate bowl; stir into flour mixture until batter is just blended. Ladle 1/2 to 3/4 cup batter into the preheated waffle iron; cook waffle according to manufacturers' instructions until golden brown, about 5 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 316.2
Fat: 11.5 g
Saturated fat: 6.5 g
Carbohydrates: 44.1 g
Sugars: 5.1 g
Dietary fiber: 1.9 g
Protein: 8.8 g
Cholesterol: 73.1 mg
Sodium: 748 mg
Gizmo Sandwich


Ingredients:
olive oil, ground beef, hot Italian sausage, mild Italian sausage, onion, green pepper, fennel seed, garlic cloves, mozzarella cheese

Directions:
Saute onions and garlic in olive oil until slightly translucent., Add fennel seeds - saute for a minute., Add meat and brown., Once mixture is combined and browned - spoon mixture into hoagie bun., Top with desired amount of pizza sauce., Add sliced cheese - enough to cover all meat and edges of bun., Broil until cheese is melted.