xiaoxl/recipe_data huggingface dataset:
Brussels Sprouts Latkes


Ingredients:
Brussels sprout, russet potato, chives, fresh marjoram, eggs, Hungarian paprika, kosher salt, white pepper, black pepper

Directions:
Heat oil to 350 degrees F in a small, deep pan. Using a small pan will allow for a deeper layer of oil.
Cut the stems off the Brussels sprouts, and cut each sprout in half. Place in a food processor, and blend until finely chopped.
Peel the potatoes and cut into chunks. Place in a food processor, and blend until finely chopped. If available, use a juicer to remove the excess moisture from the potatoes. Otherwise, squeeze the moisture out using a kitchen towel.
Mix Brussels sprouts, potatoes, diced chives, and chopped marjoram in a large bowl until combined.
Beat eggs separately, then add to the bowl with the vegetables. Mix together with breadcrumbs, paprika, salt, white pepper, and black pepper. Mix thoroughly until fully blended.
Place the entire mixture in a strainer, and press downward to push out whatever moisture remains. Potatoes are very moist, and will cause the latkes to fall apart in the pan if this isn't done.
Use an ice cream scoop to form the mixture into a ball, then flatten the ball out to make a patty shape. Repeat several times on a plate or cutting board so they'll be ready. As latkes are cooking, repeat this process to refill the plate and have them ready.
Recheck the temperature of the oil in the pan. Lower the heat if necessary to keep the temperature around 350 degrees: oil heats up fast and retains the heat. Overly hot oil will burn the latkes.
NOTE: It may be necessary to use a bench scraper to remove the patties from the plate or cutting board.
Add as many patties to the pan as you can without crowding the pan. Cook for a few minutes, then flip over using a spatula when you see the bottom of the latke starting to brown. Cook for a few more minutes, then remove from pan and place on a paper towel to soak up the oil.
Repeat until all latkes are cooked. Serve with sour cream if desired. If storing for later, allow latkes to cool fully, then refrigerate in a container using a fresh paper towel between layers.
Cheesy Zucchini Boats


Ingredients:
zucchini, extra virgin olive oil, red onion, plum tomatoes, walnuts, dried oregano, salt, pepper, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 375 degrees.
Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
Add the tomatoes and cook until softened, about 5 minutes.
Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
Flip over the zucchini shells and line the bottoms with the mozzarella.
Pack in the filling.
Sprinkle with parmesan on top.
Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.
Roasted Garlic-Rosemary Cornish Game Hens


Ingredients:
garlic clove, fresh rosemary, rosemary sprigs, salt, black pepper

Directions:
Preheat oven to 350°.
Mix garlic and chopped rosemary together in a small bowl.
Rinse each hen under cold water; pat dry. Starting at neck cavity, loosen skin from breast by gently inserting fingers between skin and meat. Place about 2 teaspoons of garlic mixture under skin and spread evenly over breast meat. Place 1 rosemary sprig in body cavity. Sprinkle hens with salt and pepper.
Tie ends of legs together with cord. Lift wing tips out and tuck under hen. Place hens on a broiler pan coated with cooking spray; bake for 1 hour or until juices run clear. Remove skin and cord before serving; split hens in half lengthwise.
Momosita's Green Dream Enchiladas


Ingredients:
chili powder, butter, seasoning salt, oregano, diced tomatoes, sour cream, flour tortillas

Directions:
Preheat oven to 350.
Mix cooked chicken with chili powder. Set aside.
Melt butter in a medium saucepan. Add chicken, seasoned salt and oregano. Heat through to meld spices.
Add drained tomatoes, sour cream and cream of chicken soup, mixing to incorporate.
Grease or spray a casserole pan.
Put a couple of large spoonfuls of the chicken mixture on a tortilla, roll and place seam side down in casserole pan. Continue with other tortillas.
Pour can of verde sauce evenly over enchiladas.
Sprinkle cheese on top.
Bake uncovered for 30-35 minutes, or until sauce bubbles at sides.
Coconut Krispie Cookies (Slice and Bake)


Ingredients:
sugar, dark brown sugar, butter, shortening, vanilla, eggs, quick-cooking oatmeal, flour, salt, baking soda, coconut

Directions:
In a mixing bowl, combine sugars,butter, shortening, eggs and vanilla, blend well.
Add in flour mixture (flour,salt,baking soda], mix until just blended, add coconut, and oatmeal, blend, then add rice krispies.
Roll mixture in 3 rolls;about 2 1/2" size, squeezing to form a solid roll, wrap in plastic wrap. (Don't stress if the rolls aren't perfectly round,cookies turn out roundish anyway]. If you will be freezing for a long period of time, wrap again in wax paper and place in a freezer bag.
Slice cookies (about 1/4"] place on ungreased cookie sheet bake at 375 for 8-10 minutes, until cookies are lighlty brown (if you like a less crispy cookie] or medium brown (for a more crispy cookie].
Grab the milk and chow down.
Italian Baked Zucchini Side Dish
Category: side-dish
By Nesrine

A simple Italian recipe for a delicious zucchini side dish. The cheesy bread crumbs crisp up in the oven, giving the sliced zucchini an added crunch!

Ingredients:
2  zucchini, sliced
2 tablespoons extra-virgin olive oil
3 tablespoons freshly grated Parmesan cheese
2 tablespoons dry bread crumbs
1 teaspoon chopped fresh oregano
salt and freshly ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper. Combine zucchini slices and olive oil in a large bowl and toss to coat well. Mix Parmesan cheese, bread crumbs, oregano, salt, and pepper in a second bowl or shallow dish. Dip oiled zucchini into bread crumb mixture and arrange close together on the baking sheet. Bake in the preheated oven for 30 to 40 minutes, turning after 20 minutes so they brown evenly.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 106.1
Fat: 8.2 g
Saturated fat: 1.7 g
Carbohydrates: 5.9 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 3.1 g
Cholesterol: 3.3 mg
Sodium: 130.3 mg
Blood Orange Tart
Category: desserts
By Kim

This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish.

Ingredients:
1 cup all-purpose flour
⅓ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
½ cup cold unsalted butter, cut into 1/2-inch pieces
⅔ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 cup blood orange juice
3  eggs, lightly beaten
1  egg yolk, lightly beaten
2 tablespoons blood orange zest
2 tablespoons unsalted butter, cut into 1/2-inch pieces
1  blood orange, thinly sliced

Directions:
Lightly grease a 9-inch tart pan with a removable bottom. Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. Pour mixture into the prepared tart pan. Use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans. Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C). Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust. Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes. Chill tart for about 3 hours. Top with blood orange slices before serving.

Prep time: 45 mins
Cook time: 50 mins
Total time: 4 hrs 50 mins
Yields: 8 servings

Calories: 345.6
Fat: 17 g
Saturated fat: 9.9 g
Carbohydrates: 44.6 g
Sugars: 25.3 g
Dietary fiber: 1.6 g
Protein: 4.9 g
Cholesterol: 133.5 mg
Sodium: 247.8 mg
Holiday Oyster Stuffing
Category: side-dish
By Nancy

This is my grandmother's oyster stuffing recipe that has been handed down. It is a favorite for Thanksgiving and Christmas and very simple to make. If you cook your turkey at 325 degrees F, it will be perfect if the stuffing is cooked alongside it at that temp as well. It can also be baked in a muffin tin for individual servings.

Ingredients:
1 ½ cups turkey broth
¼ cup margarine
1 (6 ounce) package corn bread stuffing mix
1 pound bulk pork sausage
1 pound ground beef  (Optional)
1 small onion, chopped
1  egg, beaten
1 pint shucked oysters, drained, or more if desired
1  turkey giblets, cooked and chopped
1 teaspoon poultry seasoning
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. Bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. Stir in the stuffing mix until thoroughly combined. Transfer the stuffing to a large bowl. Stir in pork sausage, ground beef, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. Transfer the oyster stuffing to the prepared baking dish, and cover dish with foil. Bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 390.5
Fat: 23.2 g
Saturated fat: 7.2 g
Carbohydrates: 17.1 g
Sugars: 1.1 g
Dietary fiber: 0.9 g
Protein: 26.9 g
Cholesterol: 171.4 mg
Sodium: 1058.8 mg
Pepper Jack Stuffed Chicken


Ingredients:
monterey jack pepper cheese, chicken breast halves

Directions:
Cut cheese into two 2-1/4 in x 3/4 in strips.
Flatten chicken with a meat mallet.
Place a strip of cheese down the center of chicken.
Fold chicken over cheese and secure with toothpicks.
Rub seasoning over the outside of chicken.
In a large skillet brown chicken on both sides.(once the chicken has fried on one side you can remove the toothpick].
Transfer chicken to a greased baking dish.
Bake uncovered at 350 for 25-30 minutes or until juices run clear.
Stir Fried Bok Choy
Category: side-dish
By artsychic517

Quick, easy, and tasty!

Ingredients:
1 large head bok choy
1 tablespoon grapeseed oil
1 tablespoon butter
1  onion, sliced
⅓ cup cashews
3 cloves garlic, minced
½ teaspoon Chinese five-spice powder, or more to taste
1 pinch white sugar

Directions:
Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces. Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 163.9
Fat: 11.9 g
Saturated fat: 3.3 g
Carbohydrates: 12.8 g
Sugars: 4.6 g
Dietary fiber: 2.5 g
Protein: 4.3 g
Cholesterol: 7.6 mg
Sodium: 98.7 mg
Apple - Cinnamon Bread Pudding


Ingredients:
baguette, milk, heavy cream, sugar, vanilla extract, cinnamon, eggs, apple, raisins

Directions:
Slice baguette and put into large bowl.
Bring milk and cream to boil.
In medium bowl mix eggs, egg yolks and sugar, vanilla and cinnamon.
Pour hot milk mixture over the egg mixture whisking well.
Pour over sliced baguette and let it soaked for few minutes.
Peel and coarsely shred apples or slice them thinly if you prefer.
Butter a 10-inch baking dish. Put half bread mixture on the bottom add apples, raisins and cover with rest of the soaked bread.
Pour remaining soaking milk over.
Sprinkle with granulated sugar if you like.
Bake in oven at 375°F for about 1 hour until nice and golden brown.
Mexican Roast Beef Salad (Salpicon)


Ingredients:
fresh lime juice, olive oil, water, garlic, ground cumin, salt, pepper, romaine lettuce, deli roast beef, cucumbers, Hass avocado, jicama, cherry tomatoes, cilantro, sweet onion

Directions:
For the dressing:
Place dressing ingredients into a large bowl. Whisk to blend. Set aside.
For the salad:
Place salad ingredients in a bow. Toss to mix and coat. Mound the salad on a platter; pour over dressing and  sprinkle with the pumpkin seeds to garnish. Enjoy!
Overnight Fast and Easy Gourmet Caramel Rolls


Ingredients:
half-and-half cream, butter, brown sugar

Directions:
Place cinnamon rolls overnight in a greased 9x13 pan (or a springform pan] OR place rolls in pan at least 4 hours to raise.  I typically throw them in the oven so they are ready to go in the morning.
Bake rolls for 18-20 minutes at 350 degrees.
While rolls are baking, combine the rest of the ingredients in a small pot and heat until thoroughly combined (no sugar particles remaining].  Set aside.
Take rolls out to cool, and drizzle a layer of glaze on top.  Keep extra glaze to pour on individual rolls.
Enjoy!
Eggplant Parmigiana


Ingredients:
eggplant, egg, onions, green peppers, tomato puree, mixed herbs, cheese

Directions:
Slice eggplant.
Lightly salt and pepper each slice.
Dip each in bread crumbs, coating both sides.
Dip each in whisked egg and then again in bread crumbs, coating both sides.
Fry in 1/8 inch of oil until tender, turning once.
Layer in 2 quart baking dish.
Saute onions and peppers; add to eggplant.
Combine tomato and spices in skillet or sauce pan, heating through.
Pour sauce over vegetables.
Top with grated cheese.
Bake in 350F oven 20-30 minutes, until heated through and cheese is melted.
Ww French Toast


Ingredients:
Egg Beaters egg substitute, nonfat milk, Splenda sugar substitute, vanilla extract, cinnamon

Directions:
Preheat a non stick griddle pan, frying pan, or electric griddle to medium high heat.
Mix well egg, milk, splenda, vanilla, and cinnamon.
Soak bread in egg mixture until just absorbed.
Spray pan lightly with non-stick spray.
Cook soaked bread on each side until golden brown and egg is cooked (about 3 minutess per side].
Slow Cooked Caribbean Spiced Ribs


Ingredients:
ground mustard, crushed red pepper flakes, ground allspice, ground cinnamon, garlic powder, onion, water, barbecue sauce

Directions:
Spray inside of 5- to 6-quart slow cooker with cooking spray.
Remove inner skin from ribs if desired.  Mix onion powder, mustard, red pepper, all spice, cinnamon and garlic powder; rub mixture into ribs.  Cut ribs into 4-inch pieces.  Layer ribs and onion in slow cooker.  Pour water over ribs.
Cover and cook on low heat setting 8 to 9 hours or until ribs are tender.  Remove ribs from slow cooker; drain and discard liquid.
Pour barbecue sauce into shallow bowl; dip ribs into sauce.  Place ribs in slow cooker.  Pour remaining sauce over ribs.  Cover and cook on low-heat setting 1 hour.
Sugar Glaze


Ingredients:
granulated sugar, water, salt, butter, confectioners' sugar

Directions:
Combine granulated sugar, water and salt in 1-quart saucepan. Stir over heat until sugar dissolves.boil, without stirring to 230 degrees F or thread stage. Remove from heat.
Blend butter, confectioner's sugar, and extract into syrup with whisk.stir until smooth and slightly thick.  Keep glaze at right consistency by standing saucepan in a larger pan of simmering water.
Brush or spoon glaze onto cakes, cookies, or breads. If mixture becomes.
Dry and crusty, reheat slightly and stir a little water into the glaze.
Baked Asparagus and Mushroom Pasta
Category: main-dish
By Bibi

Take classic Mediterranean flavors and make American-style comfort food for your family! If you are looking for a meatless meal, serve this with a salad and crusty bread. If your family prefers a protein, a rotisserie chicken or a slice of ham would be an easy and tasty addition to the lovely flavors of this casserole.

Ingredients:
½ (16 ounce) package gemelli pasta
2 tablespoons herb-infused extra-virgin olive oil
½ medium onion, chopped
1 pound fresh asparagus, cut into 1-inch pieces
1 (8 ounce) package sliced mushrooms
2 cups cherry tomatoes, halved
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 1% milk
⅔ cup grated Parmigiano-Reggiano cheese, divided
¼ cup shredded provolone cheese
⅓ cup Italian-seasoned bread crumbs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes. Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes. Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally. Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl. Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted. Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole. Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 7x11-inch casserole

Calories: 356.4
Fat: 13.3 g
Saturated fat: 5.4 g
Carbohydrates: 46.1 g
Sugars: 4 g
Dietary fiber: 4.3 g
Protein: 15.9 g
Cholesterol: 21.3 mg
Sodium: 311 mg
For Kids: M-M-M-Meatballs


Ingredients:
ground beef, egg, beef bouillon cubes, water, reduced sodium soy sauce, tomato sauce, brown sugar, garlic powder, lemon juice

Directions:
Mix the ground beef, bread crumbs and egg together in a bowl.
Shape meatballs using your hands. Lay them out on waxed paper until all are done.
Heat the oil in a fry pan and brown the meatballs, a few at a time, until all are done.
Drain on paper towels.
Mix all the sauce ingredients together in a saucepan.
Cook on top of the stove on low heat for 20 minutes.
Add the meatballs and cook for another 20 minutes.
Serve on toothpicks for a snack, or over rice or noodles for dinner.
The Best Easy Margarita


Ingredients:
triple sec, limes, salt

Directions:
1. Mix the tequila triple sec, and limeade together in a 1 gallon container.
2. Slice the limes in half, then in slices. Place most of the lime slices in with the margarita.
3. Use the remaining lime slices to salt your margarita glass(es], fill with ice and margarita, and enjoy!
Easy Cheesy Corn Dip (Mild)


Ingredients:
white shoepeg corn, light sour cream, light mayonnaise, red pepper flakes, cumin, sharp cheddar cheese

Directions:
Mix together the sour cream and mayo, then add the red pepper flakes, onion flakes and cumin.
Then add the cheese and the corn and stir until well coated.
Refrigerate overnight so the flavors blend.
Serve with Frito's Scoops.
Scrambled Eggs with Chorizo
Category: breakfast-and-brunch
By cupcake_sweetie

This is an authentic Mexican breakfast. My husband is full Mexican and he taught me this simple and delicious breakfast. This is for two people and I use no more than six eggs for the both of us. You might use less or more, it doesn't matter. Enjoy!

Ingredients:
cooking spray
¼ cup Mexican-style chorizo, or more to taste
6  eggs
salt to taste

Directions:
Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes. Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 231.8
Fat: 16.4 g
Saturated fat: 5.2 g
Carbohydrates: 1.2 g
Sugars: 1.2 g
Protein: 19.7 g
Cholesterol: 561.1 mg
Sodium: 331.3 mg
Home-Style Macaroni and Cheese
Category: main-dish
By Janet 

A Cheddar and cream cheese sauce with a touch of Dijon is mixed with macaroni pasta, topped with bread crumbs, and baked.

Ingredients:
7 ounces elbow macaroni
¼ cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
4 slices canned jalapeno peppers, chopped
2 teaspoons Dijon mustard
½ teaspoon ground black pepper
salt to taste
3 dashes hot sauce, or to taste
2 cups shredded Cheddar cheese
1 cup dry bread crumbs
2 tablespoons butter
2 tablespoons chopped fresh parsley

Directions:
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain. Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish. Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 634.4
Fat: 40.1 g
Saturated fat: 24.8 g
Carbohydrates: 46.3 g
Sugars: 6.2 g
Dietary fiber: 2.1 g
Protein: 22.2 g
Cholesterol: 117.6 mg
Sodium: 719.4 mg
Continental B. L. T. Crunch


Ingredients:
olive oil, dried tomatoes, lettuce leaves, parmesan cheese, prosciutto

Directions:
Cut the crusty bread into thick slices., Brush well with olive oil., Sprinkle generously with Parmesan cheese., Add slices of semi dried tomatoes., Add crisp lettuce leaves., Top off with thin slices of prosciutto.