xiaoxl/recipe_data huggingface dataset:
Quick Crescent Taco Pie
Category: main-dish
By Ann

A quick meal the kids will love!  Serve it in wedges topped with shredded lettuce and avocado slices. Delicious! Ground chuck is recommended for this recipe.

Ingredients:
1 (1.25 ounce) package taco seasoning mix
1 pound lean ground beef
½ cup water
⅓ cup black olives, pitted and sliced
1 (8 ounce) package refrigerated crescent rolls
2 cups crushed tortilla chips
1 cup sour cream
1 cup shredded Cheddar cheese

Directions:
In a large fry pan, brown the ground chuck.  Drain off the oil.  Stir in seasoning mix, water, and olives.  Simmer for 5 minutes. Separate crescent dough into 8 triangles.  Place triangles in an ungreased 10-inch pie pan, pressing to form a crust.  Sprinkle 1 cup corn chips over the bottom of crust.  Spoon meat mixture over crust and corn chips.  Spread sour cream over meat mixture, and cover with cheese.  Sprinkle remaining corn chips over the top. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until crust is golden brown.

Yields: 1 - 10 inch pie

Calories: 520.7
Fat: 34.4 g
Saturated fat: 15 g
Carbohydrates: 26.7 g
Sugars: 3.9 g
Dietary fiber: 0.7 g
Protein: 23.7 g
Cholesterol: 86.2 mg
Sodium: 1012.7 mg
Carrot Salad


Ingredients:
carrots, poppy seeds, currants, cashew nuts, lemon juice, mild curry powder

Directions:
Place carrots, coconut, poppy seeds, currants and cashews in a salad or serving bowl.
Whisk together the lemon juice, oil and curry powder. Tip over salad and toss well.
Chai Tea


Ingredients:
cardamom pods, fresh ginger, cinnamon stick, whole cloves, whole black peppercorns, cold water, tea bags, milk, honey, sugar

Directions:
Crush the cardamom pods with the side of a knife and place in a saucepan along with the ginger, cinnamon, cloves and peppercorns.  Add water and set aside for 30 minutes.
Bring to a rolling boil.  Remove from heat and add tea bags and let steep for 10 minutes.
Strain, pressing spices and tea bags with a spoon to remove the rich liquid.  Return liquid to pot, add milk and bring to a boil.  Immediately remove from heat.
Add honey or sugar to taste and  than return to boil twice more, allowing a minute of cooling between each boil.
Serve hot in tea mugs or cups that have been warmed.  Makes 6 cups.
Carrot Cake


Ingredients:
canola oil, granulated sugar, brown sugar, eggs, cinnamon, baking soda, baking powder, salt, carrots, cream cheese, butter, icing sugar, vanilla extract

Directions:
Preheat oven to 350°F (180°C] and grease two 9” (23cm] cake pans. Beat oil and sugars together in a large bowl until combined. Add eggs, one at a time, beating well after each addition. Next, combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl. Add flour mixture to egg mixture. Mix, just until combined. Fold in carrots. Divide batter evenly in prepared pans. Bake in preheated oven 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
For icing, cream butter and cream cheese in a medium bowl. Add icing sugar, one cup (250mL] at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 tbsp (15mL] milk at a time to thin out icing if necessary. Place one cake on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing.
These recipes and more are available online at www.robinhood.ca.
Dessert Quesadillas


Ingredients:
granny smith apples, dried sweetened cranberries, lemon juice, butter, margarine, 10-inch flour tortillas, cream cheese, powdered sugar, pecans

Directions:
In a mixing bowl, add the first 4 ingredients; toss to combine.
In a big non-stick skillet, melt 1 tablespoon butter over medium heat.
Add in apple mixture and saute/stir for 5 minutes or until tender.
Transfer apple mixture to a plate or bowl and set aside.
Clean skillet.
Spread 1 tablespoon butter evenly on 1 side of each tortilla.
In a small bowl, mix together the cream cheese and powdered sugar until smooth.
Spread the cream cheese mixture even on the non-buttered side of each tortilla.
Top with apple mixture.
Fold each tortilla in half, over apple mixture.
In a heated skillet over medium heat, cook tortillas for about 2 minutes on each side or until golden brown.
Drizzle caramel sauce over each quesadilla and sprinkle with pecans.
Indian Oil


Ingredients:
garam masala, cardamom pod, fennel seed, allspice berries, curry leaves, canola oil

Directions:
Place the spices and oil in a sterilized bottle., Seal and leave for 3 days in a cool, dark place., Strain into a 3 cup sterilized bottle., Store in a cool, dark place for up to 3 months.
Versatile Bread
Category: bread
By Sandy

This is a wonderfully flavored and versatile bread.  You can use it to make focaccia loaves, cinnamon rolls, hamburger buns, or dinner rolls.  This recipe makes bread baking a snap!

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
2 teaspoons salt
2 tablespoons vegetable oil
2 ½ cups all-purpose flour

Directions:
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Lightly grease two baking sheets. In a large bowl, combine the yeast mixture with the sugar, salt, oil and 1 cup of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 325 degrees F (165 degrees C). Divide the dough into twelve equal pieces and form into rounds. Place the rounds on prepared baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake in preheated oven for 20 to 25 minutes, or until golden brown. Place on a wire rack to cool.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 45 mins
Yields: 12 rolls

Calories: 124.8
Fat: 2.6 g
Saturated fat: 0.3 g
Carbohydrates: 22.2 g
Sugars: 2.2 g
Dietary fiber: 0.8 g
Protein: 2.9 g
Sodium: 388.4 mg
Green Beans With White Wine and Garlic Vinaigrette


Ingredients:
fresh green beans, shallots, garlic cloves, white wine vinegar, olive oil, lemon juice, fresh ground pepper, salt

Directions:
Blanch the green beans in boiling water for 2 minutes and drain.
Plunge them into cold water and drain again.
Whisk together the remaining ingredients and add to the green beans.
Toss and serve.
6 1/2-cup servings.
Exchanges: Vegetable Exchange -- 1 Calories -- 38 Calories from Fat -- 15 Total Fat -- 2g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 3mg Carbohydrate -- 6g Dietary Fiber -- 2g Sugars -- 2g Protein -- 1g.
Drop Soft Sugar Cookies


Ingredients:
canola oil, sugar, vanilla, egg, flour, salt, baking soda, milk, sugar

Directions:
Preheat oven to 400.  Lightly grease cookie sheets.
In a large mixing bowl, beat together oil, sugar and vanilla until crumbly.  Beat in egg.
Gradually add in flour, salt, baking soda, and milk.  Beat until well-mixed.
Drop by Tbsp on to lightly greased cookie sheets 2" apart.
Slightly flatten each with a flat-bottom glass dipped in sugar (or colored sugar].
Bake at 400 for 6-8 minutes or until edges barely begin to brown.
Spanish Grilled Cheese Sandwiches


Ingredients:
butter, manchego cheese, jamon serrano, dates

Directions:
Line a baking sheet with waxed paper.
Spread butter on bread slices.
Place two slices of bread on baking sheet, buttered side down; top with half of the sliced cheese and ham, dividing evenly; sprinkle with the dates.
Top with remaining cheese and the two remaining bread slices; buttered side up. Refrigerate for 30 minutes (or up to 8 hours covered and wrapped in plastic; peeling plastic wrap away before continuing].
Heat panini press and cook sandwiches according to manufacturer's directions. (Instead of using a panini press you can heat a heavy skilit on medium high heat; reduce heat to medium low and place sandwiches on skillet; place another skillet on top of sandwiches; place a weight on top of skillet and cook sandwiches until golden brown and cheese melts (3-5 minutes per side].
Cranberry-Orange Scones with Walnuts
Category: bread
By Jeannette

The cranberry, orange, and walnut combination is perfect for Christmas morning. These scones can be made ahead but should be warmed in the oven to maintain the shortbread-like texture. Serve with tea or mulled cider.

Ingredients:
2 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon grated orange zest
5 ½ tablespoons cold unsalted butter, cut into chunks
½ cup sweetened dried cranberries
⅓ cup chopped walnuts
½ cup heavy cream
1 large egg, beaten
2 tablespoons heavy cream
½ cup confectioners' sugar
2 teaspoons orange juice
3 drops orange extract

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper. Whisk flour, sugar, baking powder, and salt together in a medium bowl. Stir in grated orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is the size of small peas. Mix in cranberries and walnuts. Mix 1/2 cup cream and egg in a small bowl until well combined. Add to the flour mixture and stir with a spoon or by hand until just combined and dough comes together. Divide dough in half and form into two 3/4-inch thick circles. Cut each circle in half, and cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet and brush with remaining 2 tablespoons heavy cream. Bake in the preheated oven until the edges begin to brown slightly, 13 to 15 minutes. Meanwhile, mix confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones and serve warm.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 12 small scones

Calories: 246.8
Fat: 12.6 g
Saturated fat: 6.6 g
Carbohydrates: 30.6 g
Sugars: 13.5 g
Dietary fiber: 1 g
Protein: 3.5 g
Cholesterol: 46.5 mg
Sodium: 326.3 mg
Gluten Free Turkey/Chicken Noodle Soup


Ingredients:
onion, celery, carrots, olive oil, chicken broth, chicken, fresh parsley

Directions:
Saute onion, celery and carrot in olive oil until soft.
Add chicken broth and cook until vegetables are tender.
Add rice noodles and simmer about 5 minutes then add turkey and half of the parsley.
Serve when turkey has heated through and garnish with remainder of parsley.
Eggs Hamilton


Ingredients:
eggs, Dijon mustard, red onion, heavy cream, sharp cheddar cheese, parsley, chive blossoms

Directions:
In a mixing bowl break eggs and add salt and freshly ground black pepper. Add a level teaspoon of smooth Dijon mustard. Mix thoroughly and set aside. Prepare some finely chopped red onions or scallions or fresh chives. Have ready a fine grater, cheese, heavy cream and sprigs of parsley or fresh chive flowers for garnish.
In a large heavy saucepan place a teaspoon of butter and set over  very low heat. When the butter is melted swirl to coat the bottom of the pan and add the egg mix. Stir continuously with a wooden spatula. When the eggs start to firm up and just before they are ready, add the cream and continue stirring.
For the best flavor and texture the eggs must be cooked slowly and stirred continuously. The eggs are cooked when they are still moist but well formed. Spoon  onto a warm serving dish and sprinkle with the chopped onions or chives. Finely grate the cheese over the eggs, garnish with sprigs of parsley or chive flowers and serve immediately. Enjoy!
Serves: 2.
Baked Tofu Slices
Category: world-cuisine
By aLLASMN

A baked tofu dish with a spicy soy-based sauce on top! Best served with rice.

Ingredients:
1 (18 ounce) package extra-firm tofu, slice 1/2-inch thick
1 tablespoon olive oil
1 pinch salt
1 pinch ground black pepper
2 tablespoons soy sauce
2 tablespoons Sriracha hot sauce, or to taste
1 ½ teaspoons sesame oil
1 teaspoon chile-garlic sauce
1 teaspoon sesame seeds
½ teaspoon minced garlic
1  green onion, thinly sliced

Directions:
Preheat oven to 450 degrees F (230 degrees C). Arrange tofu slices onto a baking sheet. Brush olive oil over the top of each slice. Sprinkle salt and pepper over the tofu. Bake tofu in preheated oven until lightly browned on top, 8 to 10 minutes. Stir soy sauce, Sriracha, sesame oil, chile-garlic sauce, sesame seeds, garlic, and green onion together in a bowl; spoon atop the tofu slices. Return baking sheet to oven and continue baking tofu until topping is warmed, 3 to 5 minutes more.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 slices

Calories: 104.6
Fat: 7.7 g
Saturated fat: 1.1 g
Carbohydrates: 3.1 g
Sugars: 0.5 g
Dietary fiber: 0.7 g
Protein: 7.3 g
Sodium: 582.4 mg
Healthy Kid Friendly Chicken or Turkey Pot Pie


Ingredients:
extra virgin olive oil, onion, garlic clove, carrot, butter, flour, chicken, chicken, corn, fine sea salt

Directions:
Preheat oven 375 degrees.
Heat enough olive oil to thinly films the bottom of the saucepan. Add onion and garlic and cook 2-3 minutes until it begins to soften. Add carrots and cook 5 minutes to soften.
Set aside.
Melt butter. Wisk in flour and mix well. Mixture will be dry. Gradually add 1 Cup stock to the saucepan. Cool 2-3 minutes until mixture begins to thicken and takes on a golden color.
Add chicken, corn and any additional stock to achieve consistency. (Some like it soupy, some like it thicker.] Add salt to taste.
Place Mixture in baking dish and top with pie crust. Bake at 375 degrees for approximately 25 minutes or until crust is golden and pie is bubbly.
**Variation: Mashed potatoes can be substituted for pie crust topping.
**The longer you leave the chicken in the poached water to cool, the moister it will be.
Perfect Grilled Tofu
Category: everyday-cooking
By benandbirdy

This recipe is very easy to double, though you don't need quite double the marinade: About 1 1/2 times the marinade is perfect for four packages of tofu.

Ingredients:
2 (14 ounce) packages extra-firm tofu, drained
½ cup sherry vinegar
½ cup low-sodium soy sauce
⅓ cup olive oil
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon cayenne pepper  (Optional)
½ teaspoon dried marjoram or thyme  (Optional)
¼ teaspoon black pepper

Directions:
Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes. Meanwhile, mix together remaining ingredients in a bowl. Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine. Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate. Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm. Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 12 pieces

Calories: 219.7
Fat: 18.3 g
Saturated fat: 2.6 g
Carbohydrates: 4.9 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 11.8 g
Sodium: 880 mg
Healthy Oatmeal Pancakes


Ingredients:
old fashioned oats, nonfat milk, water, baking powder, cinnamon

Directions:
Heat milk or water until hot (if using water-I just used hot tap water]. Add oats & set aside
Mix remaining dry ingredients & add to oatmeal mixture
Fold in egg whites and mix until well blended. I use my stick blender for a smoother batter; but that is optional! The batter is thick; depending on how long the oats have soaked you may want to add a little water to thin it out.
Cook on a nice hot griddle!
There are variations listed on the link provided above--you can add nuts, blueberries or protein powder! I am a "topper-" I spread natural peanut butter on top, sliced bananas & sugar free syrup!
Easy Sausage Strata
Category: breakfast-and-brunch
By LISAJANI

This strata is really easy to make. Put it together the day before, then just remove from the refrigerator and bake. Ham or bacon can be substituted for the sausage. Sometimes I add cooked chopped broccoli for a change of pace.

Ingredients:
1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6  eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard

Directions:
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Layer bread cubes, sausage, and Cheddar cheese in a lightly greased  7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C). Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 10 hrs
Yields: 8 servings

Calories: 401
Fat: 27.3 g
Saturated fat: 12.3 g
Carbohydrates: 14.8 g
Sugars: 4.2 g
Dietary fiber: 0.5 g
Protein: 23.2 g
Cholesterol: 206.5 mg
Sodium: 1195 mg
Taco Spaghetti Bake
Category: main-dish
By mmrswebb

This is a recipe that I came up with on the spur of the moment. My family, especially my 2 year old, loved it! Very kid-friendly. Garnish with a dollop of sour cream and shredded lettuce, if desired.

Ingredients:
1 (8 ounce) package spaghetti
1 ½ pounds ground beef
1 (1 ounce) package taco seasoning
¾ cup water
1 (15 ounce) can corn, drained
1 (8 ounce) jar taco sauce
1 (10.75 ounce) can  condensed cream of chicken soup
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese, divided
1 cup tortilla chips, crushed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to prepared baking dish. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in   and water; simmer until thickened, about 5 minutes. Add corn and taco sauce; cook and stir until heated through, about 5 minutes more. Combine cream of chicken soup, sour cream, and 1 cup Cheddar cheese in a bowl until evenly mixed. Spread mixture over spaghetti. Spread beef mixture over sour cream mixture and top with remaining 1 cup Cheddar cheese and tortilla chips. Bake in preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 728.8
Fat: 39.3 g
Saturated fat: 19.4 g
Carbohydrates: 55.3 g
Sugars: 4.5 g
Dietary fiber: 2.8 g
Protein: 38 g
Cholesterol: 131.3 mg
Sodium: 1451.3 mg
Lime-Marinated Grilled Salmon
Category: main-dish
By whodunitrdr

The fresh lime juice and mustard add a nice tang to this moist and flaky grilled salmon. I came up with this marinade after tasting something similar at a friend's house and it is now one of our favorite ways to do fish. You may also use other firm fish steaks instead of salmon; halibut, tuna and swordfish all work well.

Ingredients:
¼ cup fresh lime juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
¼ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
⅛ teaspoon black pepper
4  salmon steaks

Directions:
Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade. Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

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

Calories: 311.4
Fat: 19.8 g
Saturated fat: 3.8 g
Carbohydrates: 2.1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 29.5 g
Cholesterol: 83.7 mg
Sodium: 144.1 mg
Spicy Southwestern Vegetable Soup


Ingredients:
onion, bell pepper, vegetable broth, diced tomatoes, black beans, whole kernel corn, diced green chilies, cumin, chili powder, cheese, tortilla chips

Directions:
Heat the oil in the bottom of a soup pot.  Cook the onions and bell pepper in the oil until tender.
Add the broth, tomatoes, beans and corn.  Stir and bring to a boil.
Add the chiles, salt and pepper, cumin, chili powder and hot sauce.  Stir.
Simmer for another 10 minutes and serve with cheese and tortilla chips on top.
Great Northern Soup


Ingredients:
white beans, onion, green bell pepper, celery, carrot, garlic cloves, vegetable broth, soy sauce, cumin, lemon juice, fresh chives

Directions:
Rinse and drain the beans., In a saucepan, sauté the onions and other veggies in the oil until tender., Add the beans, broth, orange juice, soy sauce and cumin., Cover and simmer until everything is tender., Add lemon juice and serve hot., Sprinkle the tops of the bowls with chives.
Healthier No Bake Oatmeal Cookies
Category: desserts
By xgainor

A healthier way to enjoy one of America's favorite cookies! To make this vegetarian, use a milk substitute (i.e. almond milk or coconut milk).

Ingredients:
1 ⅔ cups white sugar
½ cup milk
½ cup cocoa powder
⅛ teaspoon salt
½ cup peanut butter
5 tablespoons applesauce
1 teaspoon vanilla extract
3 cups rolled oats

Directions:
Mix sugar, milk, and cocoa powder together in a saucepan; bring to a boil and cook at a boil for 1 minute. Remove saucepan from heat and stir peanut butter, applesauce, and vanilla extract into the hot mixture until smooth. Add oats and stir until evenly mixed. Drop oats mixture by spoonful onto waxed paper. Cool completely before removing from paper, at least 20 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 40 cookies

Calories: 79.4
Fat: 2.2 g
Saturated fat: 0.5 g
Carbohydrates: 14 g
Sugars: 9.1 g
Dietary fiber: 1.2 g
Protein: 1.9 g
Cholesterol: 0.2 mg
Sodium: 24 mg
New Chicken Cordon Bleu


Ingredients:
boneless skinless chicken breast, reduced-sodium chicken broth, black pepper, cooked ham, part-skim mozzarella cheese

Directions:
Spray a nonstick skillet with cooking spray and heat over med-med high heat., Add chicken and cook for 6 minutes., Turn and cook another 6 minutes or until no longer pink., Stir in broth, vinegar, and pepper and let cook for a minute., Remove skillet from heat and top each with a ham slice, then a cheese slice., Cover and let cheese melt, about 3 minutes., Serve with your favorite salad greens or baby spinach., The sauce makes a light dressing.