xiaoxl/recipe_data huggingface dataset:
Turkey Cranwiches


Ingredients:
monterey jack cheese, cheddar cheese, margarine, butter

Directions:
Layer cheese, sauce and turkey on 4 slices of bread.  Top with remaining bread.  Spread top slices of bread with half of the butter.
Place sandwiches, butter sides down, in 10-inch skillet.  Spread top slices of bread with remaining butter.  Cook uncovered over medium heat about 5 minutes or until golden brown.  Turn and cook other sides about 2 minutes or until golden brown and cheese is melted.
Minnesota Walleye Cakes
Category: appetizers-and-snacks
By Kathy Markman

A nice Minnesotan twist on crab cakes.

Ingredients:
3 pounds walleye fillets
salt and ground black pepper to taste
½ cup dry white wine
1  carrot, shredded
1  red onion, diced
1 stalk celery, diced
4 cups panko bread crumbs
2 cups mayonnaise
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon salt
2 tablespoons oil for frying, or as needed
3 tablespoons lemon juice
1 tablespoon chopped fresh dill
1 cup mayonnaise

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place walleye fillets in a baking dish, pour in wine, and season with salt and pepper. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes. Allow the fish to cool and break it into large chunks. Set aside. Mix carrot, red onion, celery, panko crumbs, 2 cups mayonnaise, seafood seasoning, and 1 teaspoon salt in a bowl until well blended. Add the walleye, mixing gently so the chunks of fish don't break apart. Shape the mixture into 12 patties. Heat vegetable oil in a large skillet or griddle over medium-high heat. Fry the patties until golden brown, 3 to 5 minutes per side. Whisk lemon juice and fresh dill into 1 cup mayonnaise in a bowl. Drizzle the sauce over the walleye cakes and serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 fish cakes

Calories: 623.5
Fat: 48 g
Saturated fat: 7.3 g
Carbohydrates: 29 g
Sugars: 1.5 g
Dietary fiber: 0.5 g
Protein: 26.4 g
Cholesterol: 65.2 mg
Sodium: 869 mg
Chef John's Queso Dip
Category: appetizers-and-snacks
By Chef John

I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.

Ingredients:
½ pound sharp white Cheddar cheese
1 tablespoon cornstarch
1 tablespoon butter
2  garlic cloves, minced
1 bunch scallions, thinly sliced, dark green parts set aside
1 teaspoon kosher salt, plus more to taste
¼ teaspoon ground dried chipotle pepper
½ teaspoon ground cumin
1 (4 ounce) can fire-roasted diced green chiles
½ cup seeded and diced Roma tomatoes
1 (12 ounce) can evaporated milk
¼ cup finely chopped cilantro
1 pinch cayenne pepper, or to taste  (Optional)
1 tablespoon diced Roma tomato

Directions:
Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat. Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat. Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 servings

Calories: 136
Fat: 9.5 g
Saturated fat: 5.9 g
Carbohydrates: 6.1 g
Sugars: 3.8 g
Dietary fiber: 0.8 g
Protein: 7.2 g
Cholesterol: 30.6 mg
Sodium: 427.9 mg
Very Quick and Easy Salsa


Ingredients:
whole tomatoes, onion, bottled garlic, lime, juice of, salt, fresh cilantro

Directions:
Place all ingredients into a blender and blend briefly to desired texture.
Ready to serve immediately but the longer it rests the more the flavors will blend.
Hungarian Walnut Torte


Ingredients:
eggs, sugar, vanilla extract, cake flour, baking powder, water, ground walnuts, milk, chocolate pudding mix, butter, shortening, confectioners' sugar, vanilla extract

Directions:
In large mixing bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts.
In another mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into two greased and floured 9 inch round cake pans. Bake at 350 for 20-25 minutes or until toothpicks come out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes.
In mixing bowl, cream the butter, shortening and confectioners sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls, if desired.
Best All-Bran Muffins


Ingredients:
whole wheat pastry flour, baking powder, salt, sugar, milk, applesauce

Directions:
Stir dry ingredients together. Set aside.
Measure cereal and milk into mixing bowl. stir to combine.
Let stand 1-2 minutes or until cereal is softened. Add egg and oil. Beat well.
Add dry ingredients to cereal mixture only until combined.
Portion batter into 12 greased 2 1/2 in, muffin cups evenly.Bake for 25 minutes at 400 degrees. Enjoy!
Sensibly Delicious Chocolate Chip Cookies


Ingredients:
flour, baking soda, salt, dark brown sugar, granulated sugar, margarine, vanilla extract, water

Directions:
Preheat oven to 350°., Combine flour, baking soda and salt in medium bowl., Cream brown sugar, granulated sugar, margarine and vanilla in large mixer bowl., Beat in egg whites., Gradually beat in dry ingredients alternately with water., Stir in morsels and nuts., Drop by rounded tablespoon onto lightly greased baking sheets., Bake for 10-12 minutes or until centers are set., Cool for 2 minutes., Remove to wire racks to cool completely.
Brussels Sprouts With Pancetta & Onions Recipe (Woman's Day)


Ingredients:
Brussels sprouts, pancetta, onion, kosher salt, black pepper, red wine vinegar

Directions:
1. Bring 1 inches of lightly salted water to a boil in a large, deep skillet. Add sprouts and simmer, covered, until crisp-tender, 6 to 8 minutes. Drain and run under cold water to cool.
2. Wipe out the skillet. Add pancetta and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer to paper towel–lined plate.
3. Add onion to drippings in skillet and cook, stirring occasionally, until tender and golden, 8 to 10 minutes.
4. Increase heat to medium-high. Add sprouts, salt and pepper, and cook, tossing, until heated through, about 3 minutes. Add pancetta and vinegar, if using, and toss to combine.
Get Ahead Cook the Brussels sprouts (step 1] and refrigerate for up to 1 day. When ready to make, bring to room temperature, then continue with step 2.
Easy Standing Rib Roast
Category: main-dish
By SharoninTN

The rub will form a crust of flavor for the meat.

Ingredients:
1 (4 pound) rib roast
2 tablespoons olive oil, or as needed
¼ cup sea salt
2 tablespoons freshly ground black pepper
2 cloves garlic, minced, or more to taste

Directions:
Preheat oven to 475 degrees F (245 degrees C). Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan. Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour. Let rib roast stand for 10 to 20 minutes before carving.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 440.2
Fat: 32.5 g
Saturated fat: 12 g
Carbohydrates: 1.7 g
Dietary fiber: 0.6 g
Protein: 33.3 g
Cholesterol: 107.6 mg
Sodium: 3605.1 mg
Frozen Banana Cappuccino


Ingredients:
skim milk, banana, cinnamon, cocoa powder, sugar

Directions:
Place all ingredients in a blender and process until frothy and all the banana and coffee cubes are pureed.
Pour into glasses and sprinkle with nutmeg, cinnamon or cocoa.
Serve immediately.
Garbanzo Bean Dip W/Meyer Lemon and Rosemary


Ingredients:
garbanzo beans, fresh garlic, kosher salt, black pepper, ground cumin, ground coriander, meyer lemon zest, fresh rosemary leaf, olive oil

Directions:
"Combine ingredients (except for oil] in food processor. Pulse until smooth. Slowly add olive oil. Store dip in the refrigerator until ready to serve. Serve with baked pita chips or crostini."
Creamy Bay Scallop Spaghetti
Category: seafood
By Chef John

This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.

Ingredients:
8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
⅓ cup dry sherry
1 cup heavy cream
salt and pepper to taste
1  lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package. Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice. Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

Yields: 4 appetizer-size portions

Calories: 671.2
Fat: 33.5 g
Saturated fat: 18.3 g
Carbohydrates: 53.1 g
Sugars: 1.8 g
Dietary fiber: 2.1 g
Protein: 37.8 g
Cholesterol: 166.4 mg
Sodium: 572.5 mg
Sausage Stroganoff  Without  Mushrooms


Ingredients:
bulk pork sausage, onion, chicken broth, Worcestershire sauce, pepper, all-purpose flour, sour cream, parsley

Directions:
In a large skillet over medium heat,add sausage and onion,cook until meat is no longer pick and onion is tender.
Add 1 cup broth,worcestershire sauce,and pepper.
Cover and simmer for 5 minutes.
Stir together remaining broth, and flour, until smooth.
Stir into skillet, and bring to a boil and stir for 2 minutes.
Reduce heat and add sour cream.
Stir until heated through, DO NOT BOIL.
Add parsley if using.
Serve over cooked noodles.
Chinese Roast Pork


Ingredients:
boneless pork shoulder, sugar, rice wine, hoisin sauce, soy sauce, salt

Directions:
Cut the pork into 1 inch wide strips.
Mix sugar, rice wine, hoisin sauce, soy sauce, and salt (I use only 1 teaspoon salt] in a bowl or zippered plastic bag.
Add meat to marinade and refrigerate overnight, turning a couple of times if you can.
Preheat oven to 400 degrees Fahrenheit.
Line roasting pan with foil.
Spray rack with oil for ease of cleanup.
Place meat on rack in pan and roast for 30 minutes.
Serve hot or cold.
Note: I sometimes add garlic, star anise, or ginger to the basic marinade. I slice at least half of the meat and freeze the slices.
Aloo Gobi Masala (Cauliflower and Potato Curry)
Category: world-cuisine
By vburrito

Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.

Ingredients:
1 head cauliflower, cut into 1-inch florets
3  potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon cumin seeds
2  tomatoes, diced
1  onion, chopped
1 teaspoon salt
1 teaspoon curry powder

Directions:
Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower. Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 228.4
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 44.3 g
Sugars: 9.1 g
Dietary fiber: 9.2 g
Protein: 7.5 g
Sodium: 641.3 mg
Warm Caprese Zoodles
Category: salad
By France C

Caprese salad meets sauteed zucchini noodles in this super easy dish filled with basil, tomatoes, and gooey cheese.  Make sure all your ingredients are ready to go, because this will be ready fast. Take care not to overcook the zucchini noodles to prevent them from becoming mushy. Adjust the basil to your liking.

Ingredients:
2 tablespoons olive oil
1 (10 ounce) basket cherry tomatoes, halved
5 medium zucchini, run through a spiralizer
salt and freshly ground black pepper to taste
1 (8 ounce) container mini mozzarella balls, halved
¼ cup fresh basil, cut into thin strips
2 tablespoons balsamic glaze

Directions:
Heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes and quickly stir until tomatoes just begin to soften, 1 to 2 minutes. Add zucchini noodles, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 2 to 3 minutes. Remove from heat and stir in mozzarella and basil. Toss to coat. Divide zoodles between 4 bowls and drizzle with balsamic glaze. Serve immediately.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 284.4
Fat: 19.4 g
Saturated fat: 9.1 g
Carbohydrates: 15.6 g
Sugars: 4.2 g
Dietary fiber: 3.5 g
Protein: 13.6 g
Cholesterol: 44 mg
Sodium: 111.1 mg
Marshmallow Mermaid Pie


Ingredients:
graham crackers, flaked coconut, butter, margarine, marshmallows

Directions:
preheat oven 375.
combine coconut and graham crackers in food processor until till coarse crumbs form.
combine crumbs and butter with a fork.
Press to bottom and sides of 9 inch pie pan.
Bake 10 min
cool completly.
Heat marshmallows and milk in a saucepan over low until smooth stirring constantly.
Remove saucepan from heat.
cool completely ( 30 min]
In a large bowl with mixer at medium speed beat cream till stiff peaks form.
fold marshmallow mixture into whipped cream with grated chocolate.
spoon filling into cooled crust
Refrigerate at least 3 hours.
Can be topped with mini marshmallows and rainbow sprinkles.
YUM!
Mango-Avocado Margarita


Ingredients:
mango, avocados, lime juice, sugar, triple sec, lime wedges, salt, chili powder

Directions:
Combine first 8 ingredients in blender and process until smooth.
In shallow dish, combine salt and chili powder.
Coat rim of 4 glasses with lime juice (easier from a wedge of lime] and dip in salt and chili powder mixture.
Divide liquid mixture between 4 glasses.
Serve drinks with lime wedges, if desired.
Better Than Kit Kat Bars


Ingredients:
milk, graham cracker crumbs, butter, brown sugar, sugar, chocolate chips, peanut butter

Directions:
Line the bottom of a 10x15 cookie sheet with the crackers; set aside.
In a sauce pan over medium heat, add the filling ingredients, stirring to mix.
Turn the heat up to medium-high, bring to a boil, continuing to stir, boiling five minutes.
Pour HALF of the sugar-butter mixture over the crackers, spreading with a spatula.
Add another layer of crackers, and then spread remaining sugar-butter over that.
Melt topping ingredients in the microwave or on stovetop in same saucepan.   When melted, spread over last layer in the pan.
Cool for 10 minutes at room temp, then chill in fridge for about 30-45 minutes.
Cut into serving portions.
SUBSTITUTION:   This recipe can also be made in a 13x9 pan -- using the same amount of ingredients, to obtain a thicker bar.
Napa Country Sunshine Salad


Ingredients:
napa cabbage, carrots, mandarin oranges, white wine vinegar, sugar, olive oil, lime zest, lime juice

Directions:
Mix all of the salad vegies in a bowl. You can use the mandarin oranges if you wish or leave them out. Make sure you use napa cabbage, not bok choy.
Mix the dressing in a bottle with a cap or mix in a shaker and shake, shake shake until sugar is dissolved. You may use Spenda but use sparingly.
Drizzle the dressing on the top. Toss. Serve immediately or cover and chill.
Instant Pot Spotted Dick (Gluten Free)


Ingredients:
beef suet, cornstarch, tapioca starch, baking powder, xanthan gum, salt, milk, egg, currants, raisins, lemon zest

Directions:
Using a food processor or high speed blender, add the suet, sweet rice flour, starch, baking powder, xanthan gum, and salt. Pulse blend until it's mixed thoroughly. Then add suet/flour mixture to a mixing bowl.
Add egg to the suet/flour mixture in the mixing bowl, and begin gently mixing with a spatula. Slowly add the milk and continue to mix gently until a ball of dough is formed. You may have to start using your hands to get it thoroughly incorporated.
Add your currants, raisins and zest and mix with your hands.
Grease a pudding basin or bowl. I used a 4 cup Pyrex glass measuring cup. Place the dough in there and pat it flat on top.
Cover with parchment paper, then foil, and secure the edges with an elastic or twine.
Put 3-4 cups of water in an Instant Pot (depending on the size of pot you have], and place your steamer rack on the bottom. Place your basin/bowl on top of the steamer rack, secure the lid, and seal the valve.
Press "Steam" (or "Manual" and make sure it's on High Pressure and Normal] and set the timer for 1 hour and 10 minutes. Then leave it to steam.
After the timer goes off and the steaming is finished, open the valve to do the Quick Release of pressure. Remove the lid and carefully remove the (hot] basin/bowl. Let it sit to cool for 5 minutes.
Remove the parchment and foil, and gently invert the pudding onto a plate. Serve with your favourite custard.
Kahlua Mochaccino Cheesecake


Ingredients:
butter, cream cheese, white sugar, eggs, Kahlua, chocolate curls

Directions:
Combine Oreo cookie Crumbs with melted butter.
Press on bottom and 1 inch up sides of a 9 inch springform pan.
Pour 1/2 cup caramel sauce over crust.
Beat cream Cheese and 3/4 cup sugar until smooth.
Add eggs, beating well after each addition.
(make sure it is done on LOW speed] Stir in 1/4 cup of Kahlúa.
Stir in the melted semi sweet chocolate into the cheese mixture.
Pour into crust.
Bake at 350°F for 45-50 min.
or until center is almost set.
Cool completely, then refrigerate 3 hr.
or overnight.
Garnish with Whipping Cream, drizzle with caramel sauce and grated chocolate.
Red Rooster


Ingredients:
Bacardi 151 rum, guava juice

Directions:
"Build the drink in a collins glass."
Yellow Squash and Corn Saute
Category: side-dish
By AuntE

This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.

Ingredients:
2 ears corn, husked and cleaned
2  yellow squash, diced
½ cup water
2 tablespoons butter, or more to taste
1 tablespoon chopped fresh parsley  (Optional)
salt and ground black pepper to taste

Directions:
Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs. Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet. Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 54.3
Fat: 3.3 g
Saturated fat: 1.9 g
Carbohydrates: 6.3 g
Sugars: 0.7 g
Dietary fiber: 1.6 g
Protein: 1.2 g
Cholesterol: 7.6 mg
Sodium: 44.9 mg
Crab Legs with Garlic Butter Sauce
Category: main-dish
By Tamaralynn

I ended up getting some snow crab legs on sale at the market. I wanted something a little different from plain steamed, boiled, or grilled crab legs, so I ended up throwing a few things together to make this awesome crab leg dish. Enjoy! This would be great with shrimp as well.

Ingredients:
1 pound Snow Crab clusters, thawed if necessary
¼ cup butter
1 clove garlic, minced
1 ½ teaspoons dried parsley
⅛ teaspoon salt
¼ teaspoon fresh-ground black pepper

Directions:
Cut a slit, length-wise, into the shell of each piece of crab. Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 520.1
Fat: 37.5 g
Saturated fat: 17.1 g
Carbohydrates: 1 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 43.6 g
Cholesterol: 274.2 mg
Sodium: 1030.7 mg
Dehydrator/Oven Beef Jerkey


Ingredients:
lean ground beef, ground turkey, onion powder, garlic powder, brown sugar, Worcestershire sauce, soy sauce, ketchup, kosher salt

Directions:
Mix the beef/turkey and all the ingredients in a large glass bowl, then cover it with plastic wrap and left it to refrigerate/marinate for about 4-5 hours.
Using your Jerky Gun, fill your dehydrator racks, careful not too overlap the slices.
After all the raw jerky slabs placed onto my trays run the dehydrator for about 8-10 hours at 145 degrees.  The last hour periodically check on the consistency of the jerky.   The edges will be the first to dry out.  When the center still had a tiny bit of "softness" to it seems to be the consistency that is perfect to me. For a tougher jerky, of course, cook longer and just keep checking.  Take a piece out and let it cool and see what you think about the consistency.  When the jerky is cooled, it tends to stiffen up a bit. So, keep testing until you find your perfect "bite".
The final count all depends on what length of jerky slabs you make. If you made your pieces about 6-7 inches long, you could get about 70 (give or a take] pieces.  If you choose to go for the longer (11 inches], you should end up with about 40ish pieces. That's alot of jerky!
Note~ Don't have a dehydrator, no prob.  Just place jerky on baking sheets and stick in a 150-170 degree oven for 8-12 hours.  Flipping over every couple of hours.  If you have a cooling rack that will fit on top of your baking sheet, that is even better as this will allow the heat to evenly cook the meat where you would not have to flip the jerky. Place a wooden spoon in the oven door, as to prop it open. This will help the drying process by allowing the moisture to escape. Your house will smell AMAZING too!