xiaoxl/recipe_data huggingface dataset:
Sullivan Street Bakery No Knead Bread


Ingredients:
flour, water, salt, olive oil

Directions:
EQUIPMENT: Two medium mixing bowls, 6 to 8 quart pot with lid,   (Pyrex glass, Le Creuset cast iron, or ceramic],  Wooden Spoon or spatula (optional],  Plastic wrap, Two or three cotton dish towels (not terrycloth].
PROCESS: Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F].
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.
Preheat oven to 450-500°F Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.
Dukkah/Duqqa (Pronounced Doo-Kah)


Ingredients:
sesame seeds, cumin seeds, fresh ground black pepper, sea salt, dried herbs

Directions:
Preheat the oven to 350 degrees. Place the almonds on a baking sheet, and bake for about 5 minutes, or until fragrant. Set aside to cool.
In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled almonds into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.
To serve:.
Place Dukkah in bowl and dip bread first in olive oil or avocado oil and then Dukkah.
"Code Red" Cheese Spread
Category: appetizers-and-snacks
By Chef John

This 'dangerously spicy' party snack is so easy and tasty. People sometimes say this creamy, cheesy pepper spread is too spicy, but then they keep eating it. Naturally, you can adjust the heat for your personal tastes. I like to serve this with crisp flatbreads.

Ingredients:
3 (8 ounce) packages cream cheese, softened
8 ounces fromage blanc
2 tablespoons tomato paste
2 teaspoons cider vinegar
½ teaspoon Worcestershire sauce
½ teaspoon onion powder
½ teaspoon garlic powder
¼ cup sriracha hot sauce
2 tablespoons ghost pepper hot sauce, or to taste
2 tablespoons sweet paprika
2 tablespoons hot smoked paprika
2 teaspoons ground dried chipotle pepper
1 teaspoon cayenne pepper, or to taste
salt to taste

Directions:
Place cream cheese, fromage blanc, tomato paste, cider vinegar, Worcestershire sauce, onion, and garlic powder in a bowl. Add sriracha sauce, ghost pepper sauce, sweet and hot paprika, chipotle powder, and cayenne pepper. Stir until well combined and the cheeses are completely blended in. Cover bowl with plastic wrap and refrigerate about 3 hours or, ideally, overnight. Season with salt, if desired. Transfer to a serving bowl.

Yields: 4 1/2 cups

Calories: 83.3
Fat: 7.5 g
Saturated fat: 4.6 g
Carbohydrates: 1.8 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 2.5 g
Cholesterol: 23.1 mg
Sodium: 187.5 mg
Crumb-Free Pork Parmagiana


Ingredients:
"light cheddar cheese"

Directions:
On your griller or frypan, fry each pork steak 3-4 minutes, turn over and fry the other 2-3 minutes (shorter time if you like a medium steak, longer time].
Line a baking tray with greaseproof paper. Transfer the steaks to the tray.
Spoon on pasta sauce - I find 1/8 cup per steak to be sufficient, but you might like a little more for a bigger steak.
Sprinkle cheese onto sauced steaks - again, I find 1 tbs per steak to be sufficient, but you might need a little more for a bigger steak (or if you're a cheese fan].
Stick your baking tray into your oven on grill setting, or under a seperate griller. Grill 4-5 mins at 160 degrees Celcius, or until the cheese is bubbly and beginning to go golden.
We like to serve with pasta and green beans, but you could use mashed potato and/or pretty much any other vegetable.
Chickpea, Tomato, and Potato Stew


Ingredients:
coconut oil, onion, fresh garlic cloves, diced tomatoes, water, bouillon, potatoes, dried oregano, dried basil, sea salt, ground black pepper, canned chick-peas, raw cashews

Directions:
In a large stock pot, cook onion and garlic in oil until it starts to brown.
Drain diced tomatoes, reserving drained liquid in a measuring cup.  Add water to make a total of 1 1/2 cups.  Add bouillon cube and mix well (heating in microwave if necessary].
Add tomatoes, liquid (water, tomato juice, bouillon], potatoes, and spices.  Bring to boil.  *Cover and simmer until the potatoes are fork-tender, 15-20 minutes.
Add the chickpeas to the pot and stir.
Place raw cashews in blender cup and add 2-3 cups of the simmering soup (broth, veggies, and all].  Blend until perfectly smooth (if you have a Blendtec, use the Soup button].  Pour mixture back into the pot and stir until well incorporated to create a thick, creamy stew.
NOTES:  *if you are in a rush, you can pre-cook your scrubbed, whole potatoes on the baked potato setting in a microwave, cool, then chop.  Add to stew and stir, omitting the 15-20 minute cooking time.
Forgotten Kiss Cookies


Ingredients:
margarine, sugar, light brown sugar, vanilla, flour, chocolate

Directions:
# Preheat over to 375 degrees f.
# In a large bowl, beat butter, sugars, and vanilla until well blended.
# Add the flour and blend until smooth.
# Stir in mini chocolate chips.
# Mold a scant Tablespoon of cookie dough around each unwrapped kiss, covering completely. Shape into balls.
# Place into un-greased cookie sheet.
# Bake 10-12 minutes or until set.
# Cool slightly, move from cookie sheet to wire rack. Cool completely.
# Prepare chocolate drizzle, if desired, drizzle over each cooled cookie.
# Enjoy!
Chocolate Drizzle = In a small microwavable bowl, place 1/4 cup mini chocolate chips and 1 teaspoon shortening. Microwave for 30 seconds to melt. stir until smooth. Drizzle over cookies.
Jon's Sugar free French Vanilla Ice Cream


Ingredients:
Splenda sugar substitute, vanilla, eggs

Directions:
Mix all thoroughly in a sauce pan.
Cook in a saucepan over low heat, stirring regularly until it thickens*Note that it won't be as thick as a sugar based custard would be.
Cook 15-20 minutes or until medium thick.
Transfer custard to a bowl and refrigerate for at least an hour or until it is completely cooled.
Put custard in your ice cream maker and follow the manufacturer's instructions.
If you use the packet Splenda instead of the pourable Splenda be sure to cut back some as they are sweeter than the bulk.
Chargrilled Vegetable and Haloumi Salad


Ingredients:
zucchini, red capsicums, eggplant, red onions, olive oil, red wine vinegar, halloumi cheese

Directions:
Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.
Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl.
Add 1/4 cup of oil and toss to combine. Season with salt and pepper.
Preheat a chargrill pan on high heat.
Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside.
Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.
Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine.
Divide salad between 4 serving plates. Season with salt and pepper to serve.
Soya Bean Stir Fry


Ingredients:
soybeans, carrot, onion, leeks, garlic clove, ketjap manis

Directions:
Pour the Soya beans into boiling water & blanch for 1 minute (do not over cook].
Heat a lightly oiled skillet.
Add all the ingredients, including the blanched soya beans and stir fry for apprx 6-8 minutes.
Serve.
Pickled Grapes


Ingredients:
seedless grapes, white vinegar, Splenda granular, mustard seeds, peppercorn, cinnamon sticks, allspice berries, kosher salt

Directions:
Rinse & dry grapes, and carefully remove all stems. Using a sharp paring knife, trim away the stem end of the grape (or 'belly button']. Put the grapes into a medium bowl, and set aside (I like to use a 1qt glass Pyrex measuring cup].
In a medium saucepan, combine remaining ingredients, except for the Splenda (but if you're using sugar, add it now]. Bring mixture to a boil over medium heat. If using Splenda, remove from heat and add it now, stirring until dissolved. Pour mixture over the grapes; stir to combine. Cover, and set aside to cool at room temperature.
Cover the bowl with plastic wrap (or pour grapes & brine into jars with tight fitting lids]; chill at least 8hrs or overnight. Serve cold.
Golden Crescent Rolls
Category: bread
By Mike A.

This is a great recipe for sweet, fluffy crescent rolls (kind of like a croissant but more dense).

Ingredients:
2 (.25 ounce) packages active dry yeast
¾ cup warm water (110 degrees F/45 degrees C)
½ cup white sugar
1 teaspoon salt
2  eggs
½ cup butter, room temperature
4 cups all-purpose flour
¼ cup butter, softened

Directions:
Dissolve yeast in warm water. Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours). Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour). Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.

Prep time: 25 mins
Cook time: 15 mins
Total time: 3 hrs 10 mins
Yields: 20 -30 rolls

Calories: 180.6
Fat: 7.7 g
Saturated fat: 4.6 g
Carbohydrates: 24.4 g
Sugars: 5.1 g
Dietary fiber: 0.8 g
Protein: 3.6 g
Cholesterol: 36.9 mg
Sodium: 173.4 mg
Veggie Stuffed Shells (Vegan)


Ingredients:
jumbo pasta shells, fresh mushrooms, onion, olive oil, garlic cloves, extra firm tofu, lemon juice, frozen chopped spinach, sliced ripe olives, fresh basil, salt, pepper, pine nuts

Directions:
Cook pasta according to package directions; drain.
Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
Sprinkle with pine nuts. Cover and bake at 375° for 30 minutes.
Uncover; bake 5-10 minutes longer or until bubbly.
Goats Cheese in Pastry


Ingredients:
premade puff pastry, basil pesto, fresh parmesan cheese

Directions:
Pre heat the oven to 200c/Gas 6.
Beat the egg yolk in a cup and put to one side.
Roll the pastry until quite thin.  You will need to end up with two squares of pastry.  Each square being about about 16cm square.
Cut each pastry in half and roll lighty on a floured board.
Put one cheese in the middle of each pastry.
Spoon the pesto on the top of each of the cheeses - dividing it equally between the two.
Using a pastry brush dip into the egg and brush around the edge of each pastry square.
Now bring opposite corners of the pastry together in the middle and then bring the opposite corners again together - sealing by pinching together.  Better explained when you see the picture.
Put the parcles on a baking sheet and brush with the beaten egg.
Now grate the parmesan on top of each parcel.
Bake in a pre heated oven for about 15 - 20 minutes until the pastry is pale golden colour.
Serve with a green salad.
Mexican Mojito


Ingredients:
mint sprigs, lime wedges, sugar, soda water, sparkling water, mint sprig

Directions:
In a mixing glass or shaker, muddle the mint sprigs, lime, and sugar.
Add the ice and tequila. Cap tightly, shake vigorously, and pour into a 12-ounce glass. Top the glass with soda water and top that with the lemon-lime soda. Garnish with a sprig of mint and a lime wheel.
Best Breakfast Cookie
Category: breakfast-and-brunch
By LEIE

The trick is to underbake them a little bit, and the result is the soft cakey cookie you know and love!

Ingredients:
2 cups brown sugar
2 ½ cups rolled oats
4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ teaspoons ground cinnamon
¼ cup canola oil
½ cup prune puree
2 tablespoons water
5  egg whites
1 ½ teaspoons vanilla extract
¾ cup raisins
¼ cup chopped walnuts
⅓ cup chopped dried apricots

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking. In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.

Prep time: 25 mins
Cook time: 8 mins
Total time: 45 mins
Yields: 30 cookies

Calories: 175.7
Fat: 3.1 g
Saturated fat: 0.3 g
Carbohydrates: 33.9 g
Sugars: 14.3 g
Dietary fiber: 1.7 g
Protein: 3.6 g
Sodium: 221.3 mg
Spicy Nuts


Ingredients:
butter, olive oil, crushed red pepper flakes, kosher salt

Directions:
In a large skillet melt butter with olive oil over medium heat.
Add nuts to melted butter and cook stirring frequently for 10 minutes.
Add red peppper flakes and salt to nuts and continue cooking, stirring frequently for five minutes longer, being careful that nuts don't burn.
Drain nuts on paper towels and let cool before serving or storing in an airtight container.
Malay Pineapple Curry (Pajri Nenas)


Ingredients:
pineapple, chicken curry powder, water, onions, garlic cloves, ginger, curry leaves, cinnamon stick, star anise, cloves, coconut milk, water, salt, sugar

Directions:
Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant.
Add curry paste and dried shrimp and continue frying for few min, add water if too thick.
Add pineapple and 1 cup of water. Bring to boil and cook till pineapple tender, about 10 minute.
Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.
Simply Roasted Artichokes
Category: everyday-cooking
By Chef John

Wrap and roll! This recipe is so simple it's hard to call it a recipe.

Ingredients:
4 large whole artichokes, top 1 inch and stems removed
¼ cup fresh lemon juice
¼ cup olive oil
4 cloves garlic, cloves peeled and crushed
kosher salt

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place artichokes stem-side down in a bowl and drizzle with lemon juice. Slightly separate the artichoke leaves with your hands. Insert a knife blade into the center of each artichoke to create a garlic clove-size space. Drizzle each artichoke with olive oil. Press 1 clove of garlic into the center of each artichoke and season with salt. Tightly wrap each artichoke twice with heavy-duty aluminum foil. Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

Prep time: 5 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 25 mins
Yields: 4 artichokes

Calories: 203.8
Fat: 13.8 g
Saturated fat: 1.9 g
Carbohydrates: 19.3 g
Sugars: 2 g
Dietary fiber: 8.9 g
Protein: 5.5 g
Sodium: 253.2 mg
Beef 'n Noodle Casserole


Ingredients:
butter, lean ground beef, dried basil, Italian-style tomato sauce, 2% fat cottage cheese, light sour cream, green onions, sharp cheddar cheese

Directions:
Cook the noodles until just tender, drain, rinse with cold water, drain well and set aside.
In a large skillet melt the butter.
Add beef and fry until well cooked and crumbly.
Stir in salt pepper, basil and tomato sauce.
In a large bowl combine the noodles, cottage cheese, green onions and sour cream.
Preheat oven to 350°F.
Butter a casserole dish (8-inch square].
Put in half on the noodle mixture.
Top with half of the beef.
Add last half of noodles and top with the remaining beef.
Sprinkle with the cheddar cheese.
Bake uncovered, 30 minutes or until bubbly and the cheese has melted.
Bruschetta With Sweet Peppers and Fresh Mozzarella


Ingredients:
extra virgin olive oil, red bell pepper, yellow bell pepper, orange bell pepper, garlic cloves, garlic clove, salt, fresh ground black pepper, fresh mozzarella cheese, fresh basil leaf

Directions:
Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
Add the pepper strips and sauté until lightly browned at the edges and beginning to soften, about 5 minutes.
Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar.
Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes.
Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil.
Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sautéed peppers, the top with a sprinkling of basil.
Serve immediately.
Incredible Lasagna W/ Bolognese Sauce


Ingredients:
butter, bechamel sauce, parmigiano-reggiano cheese

Directions:
Grease a ceramic 9 x 13 casserole dish with butter and set aside (this is so that the noodles don't stick to the bottom, and it works better than putting sauce down, and tastes great, too].
Boil lasagna shells until al dente (look at directions on package], unless you're using the ready to bake type.
Arrange pasta into single layer in pan, cutting and patching to fit as needed.
Carefully top with a thin layer of bolognese (about 1 1/2 cups]. Sprinkle liberally with parmiggiano cheese.
Arrange another layer of pasta on top, covering with bechamel (about 1 1/3 cup] and sprinkle again with parmiggiano cheese.
Repeat layers until you have at least 3 layers of bolognese and bechamel, then finish with another cup of the reserved bolognese, and finally top with parmigianno.
Bake at 350 degrees until hot and bubbly, about 50 minutes.
Let rest about 15 minutes before serving.
Serve with any remaining bolognese on the side.
Grilled Peanut Butter Sandwiches


Ingredients:
peanut butter, butter, butter

Directions:
Heat a skillet over medium heat until hot.
Meanwhile, spread the peanut butter on one slice of bread and top it with the other slice of bread.  Butter the outsides of the bread, both sides.
Lay the sandwich on the hot skillet and let it brown until golden.  Flip it over and cook the other side until it is also golden.
Serve warm!
Bread Machine Challah


Ingredients:
milk, eggs, butter, bread flour, white sugar, salt, active dry yeast

Directions:
Place all ingredients into the bread machine pan in the order suggested by the manufacturer.
Select Basic Bread and Light Crust settings; press Start.
Potato Soup


Ingredients:
potatoes, water, celery, onion, vegetarian bouillon cubes, white pepper, salt, flour, water

Directions:
Saute onions till tender., Add celery and cubed potatoes, saute about 3-4 additional minutes., Add 4 cups water, bring to boil., Add spices, then simmer till potatoes are tender., Mash potatos within soup., In cup, combine flour and 1/2 cup water., Slowly add to soup while whisking., Bring to boil once again., Taste and season as necessary., Serve hot.
Erika's Baked Beans
Category: side-dish
By Braydonsmom

Delicious baked beans with bacon.

Ingredients:
4 slices bacon
1 (16 ounce) can pork and beans
½ cup chopped onion
2 tablespoons brown sugar, or more to taste
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Combine pork and beans, onion, brown sugar, Worcestershire sauce, and mustard in a 2-quart casserole dish. Chop drained bacon and stir into pork and beans mixture. Cover dish with aluminum foil. Bake in preheated oven for 90 minutes.

Prep time: 5 mins
Cook time: 1 hr 40 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 106
Fat: 2.7 g
Saturated fat: 0.9 g
Carbohydrates: 16.6 g
Sugars: 8.7 g
Dietary fiber: 2.5 g
Protein: 4.8 g
Cholesterol: 8.9 mg
Sodium: 320.5 mg
Cream of Cauliflower Soup II
Category: soups-stews-and-chili
By Vivien

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Ingredients:
2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2  carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

Directions:
In a large pot over medium heat, melt butter.  Stir in onion and garlic and cook until onion is translucent, about 5 minutes.  Stir in potatoes and carrots and cook 5 minutes more.  Pour in chicken broth and bring to a boil.  Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes.  Remove from heat. Puree in batches in a blender or food processor, or in the pot using an immersion blender.  Return to low heat and stir in milk, salt, pepper, nutmeg and sherry.  Heat through.  Serve garnished with parsley.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 193.8
Fat: 5.2 g
Saturated fat: 3.1 g
Carbohydrates: 33 g
Sugars: 6.4 g
Dietary fiber: 4.8 g
Protein: 5.6 g
Cholesterol: 13.4 mg
Sodium: 476.4 mg
Crab & Corn Cakes With Coriander Dipping Sauce


Ingredients:
egg, plain flour, garlic clove, coriander sprigs, fresh crabmeat, spring onions, caster sugar, fish sauce, red chilies, coriander leaves

Directions:
Place the egg, flour, garlic, coriander stalks (only stalks] and one-third of the corn in a food processor and process to a rough paste. Add remaining corn, crab and spring onion, then pulse briefly to just combine. Season well.
For the dipping sauce, place sugar in a pan with rice wine vinegar and 1/4 cup of water, then stir over low heat until sugar dissolves and cool mixture slightly, then add fish sauce, sweet chilli sauce, fresh chilli and chopped coriander leaves. Set aside sauce for dipping.
Half-fill a deep-fryer or large saucepan with oil and heat to 190C (a cube of bread will turn golden in 30 seconds when oil is hot enough].
Working in batches, carefully drop heaped tablespoons of batter into the oil for each fritter. Fry fritters for 1-2 minutes until golden and crisp, turning whilst cooking. Remove with a slotted spoon and drain on paper towel.
Serve cakes immediately with dipping sauce.