xiaoxl/recipe_data huggingface dataset:
Jamaican Curried Goat
Category: world-cuisine
By Roxy

He likes it hot, I like it good. We compromise on jalapeno peppers.

Ingredients:
2 pounds goat stew meat, cut into 1-inch cubes
2  fresh hot chile peppers, seeded and chopped
2 tablespoons curry powder
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
1  onion, chopped
1 rib celery, chopped
2 ½ cups vegetable broth
1  bay leaf
3  potatoes, peeled and cut into 1-inch chunks, or more as desired

Directions:
Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight. Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes. Stir browned goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more. Remove stockpot from heat, skim off surface fat, and remove bay leaf.

Prep time: 15 mins
Cook time: 1 hr 44 mins
Total time: 2 hrs 59 mins
Yields: 8 servings

Calories: 238.3
Fat: 7.8 g
Saturated fat: 1.5 g
Carbohydrates: 20.1 g
Sugars: 3.5 g
Dietary fiber: 3.4 g
Protein: 21.9 g
Cholesterol: 53.2 mg
Sodium: 509.3 mg
Lemon-Blueberry Scones with Blueberry Glaze
Category: bread
By Kim

Definitely not your traditional scone! These scones have a bit of whole wheat flour, a bit of Greek yogurt, a touch of cardamom and ginger--and a nice lemon-blueberry flavor that gets amped up by the addition of a blueberry glaze.

Ingredients:
1 ¼ cups whole wheat flour
1 cup all-purpose flour
¼ cup white sugar
2 ½ teaspoons baking powder
1 teaspoon ground cardamom
1 teaspoon lemon zest
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
½ cup unsalted butter, frozen
½ cup whole-milk Greek yogurt
3 tablespoons heavy cream
1  egg
2 teaspoons vanilla extract
1 cup frozen blueberries, unthawed
1  egg
1 teaspoon water
¼ cup frozen blueberries, thawed
⅔ cup confectioners' sugar
1 tablespoon lemon juice

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater and toss until mixture resembles coarse crumbs. Mix yogurt, cream, egg, and vanilla extract together in a small bowl. Add to the flour mixture to form a crumbly dough, stirring just until no dry clumps of flour remain. Stir in unthawed blueberries. Pour crumbly dough onto the parchment-lined baking sheet. Press dough together firmly until it forms a cohesive 8-inch circle. Flatten top to ensure the circle is even. Cut into 8 triangular pieces. Arrange the pieces 1 inch apart on the same parchment-lined pan. Whisk egg and water together in a small bowl for the egg wash. Gently brush over the top of each scone. Bake scones in the preheated oven until tops are golden brown, 20 to 25 minutes. Let cool completely, about 30 minutes. Use the back of a wooden spoon to press thawed blueberries through a fine-mesh strainer into a medium bowl to extract 2 or 3 tablespoons of juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into the blueberry juice until smooth. Drizzle blueberry glaze over cooled scones.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 8 scones

Calories: 355.2
Fat: 16.7 g
Saturated fat: 9.7 g
Carbohydrates: 46.1 g
Sugars: 19 g
Dietary fiber: 3.3 g
Protein: 6.9 g
Cholesterol: 87.5 mg
Sodium: 407.4 mg
Summer Corn and White Bean Soup


Ingredients:
canola oil, green onion, garlic, cooked ham, fresh corn kernels, salt, white pepper, garlic powder, sage, navy beans, chicken broth, monterey jack cheese

Directions:
Heat oil in a Dutch oven over medium heat.
Add onions and ham, and cook 3 minutes, stirring frequently.
Stir in corn and remaining ingredients.
Bring to a boil; reduce heat, and simmer for 10 minutes until thoroughly heated.
Sprinkle Monterey Jack cheese on top just before serving.
Aunt Dianna's Blender Whole Grain Pancakes


Ingredients:
milk, eggs, baking powder, salt, honey, cinnamon

Directions:
Put milk and wheat kernels in blender.
Blend on highest speed for 4 or 5 minutes or until batter is smooth.
Add eggs, oil, baking powder, salt and honey or sugar to above batter.
Blend on low.
Pour out batter into pancakes from the actual blender jar (only one thing to wash!] onto a hot greased or Pam prepared griddle or large frying pan.
Cook --  flipping pancakes when bubbles pop and create holes.
Serve with homemade jam or Honey Syrup.
FOOD STORAGE SUBSTITUTIONS - choose one or more of these to try.
1 cup Milk  = 3 T. powdered milk and 1°C Water.
2 eggs =  2 T. powdered eggs 1/4°C Water.
1 cup wheat Berries = Use 1 cup of any whole grains (wheat, oat, rye, quinoa, etc.].
NOTE: Rumford Baking Powder is Aluminum Free.
Simply Mashed Potato Crisps #SP5


Ingredients:
monterey jack pepper cheese, bacon bits, green onion, parmesan cheese

Directions:
"Begin by placing pepper jack cheese in small flat circles on a non stick baking sheet. Also, sprinkle Parmesan cheese on the same baking sheet. Bake at 400 degrees for approximately 5 minutes. Once the pepper jack cheese has baked, remove from oven and allow to cool completely. Meanwhile, prepare Simply Mashed Potatoes according to manufactures directions. After the cheese has cooled completely, pipe the Simply Mashed Potatoes onto the pepper jack cheese crisps. Now top with crispy bacon crumbles, sliced green onions and sprinkle with the baked Parmesan cheese. Serve and Simply wow your friends!"
Okra With Tomatoes


Ingredients:
okra, olive oil, garlic cloves, onions, tomatoes, ground coriander, salt, pepper, lemon juice

Directions:
Heat oil in a large skillet over medium heat.
Put in garlic and onions.  Stir and fry until onions turn translucent, turning the heat down if necessary.
Put in okra.  Stir and fry a minute.
Put in remaining ingredients plus 1/2 cup water and bring to simmer.
Cover, turn heat to low, and cook gently 15-20 minutes or until okra is tender.
Serve either hot or cold.
Shrimp Mick Jagger


Ingredients:
shrimp, fresh ginger, green onions, salt, sugar, vermouth, green onion, kiwi

Directions:
Wash shrimp.  Peel completely and devein; or leave shells partially on for easy handling at the table.
Combine shrimp, half of ginger, green onion, salt and sugar in a bowl.  Mix well.
Heat large frying pan or wok and add oil.  When oil is hot, add other half of ginger and fry, stirring for a minute.
Immediately add shrimp mixture.  Stir and fry for two minutes.  Add Chinese rice wine or vermouth; stir.
Reduce heat and cover pan.  Continue to cook for two more minutes over low heat.
Remove shrimp from pan; sprinkle with green onion.  Serve with rice and kiwi slices.
Blended Raspberry Soup


Ingredients:
fresh raspberries, rose wine, dry white wine, brown sugar, sour cream

Directions:
Add all ingredients into a blender and blend until smooth. Stop and scrap sides if necessary.
Pour through a mesh seive into serving bowls.
Garnish with a dollop of freshly whipped cream or yogurt.
Kheema Shahzada


Ingredients:
minced beef, butter, onion, gingerroot, garlic cloves, cinnamon stick, green cardamoms, cloves, white poppy seeds, sesame seeds, turmeric, cashew nuts, salt, warm water, milk, hard-boiled eggs

Directions:
Melt half of the butter in a pan and fry the onions, ginger and garlic for 5 minutes Squeeze out as much of the cooking fat as possible and set the onions aside.
In a spice or coffee grinder grind together the cinnamon stick, cardamoms,  cloves, red chillies and the coriander seeds. Set aside.
Grind together the poppy, and sesame seeds.
Melt the remaining butter and fry the ground spices cook for 30 seconds and add the ground poppy seeds. Fry for 1 minute.
Add the meat stir and fry till the mixture is dry. 10 minutes stir.
Add the turmeric and salt with the cashews and water, bring to the boil, cover the pan and simmer over low heat for 15 minutes.
In the meantime, in a blender, liquidize the onions and ginger with the milk, blend till smooth. Add to the meat and stir.
Reboil, lower heat cover pan and simmer till the gravy is thick.
Serve garnished with the eggs.
Colombian Mango Delight


Ingredients:
unflavored gelatin, mangoes, sugar

Directions:
Put the orange juice into a small heat-proof bowl and sprinkle the gelatin over it.
Set aside for 5 minutes.
Peel mangoes, cut fruit from pits and puree in blender or food processor.
You should have about 4 cups of puree.
Transfer puree to a large mixing bowl and stir in the sugar and evaporated milk.
Warm the juice and gelatin over a bowl of hot water until liquid and smooth.
Whisk the gelatin into the mango mixture.
Stir in the whipped topping.
Fill a 10 cup mold with cold water and pour all the water out.
Fill the mold with the mango mixture, cover with plastic wrap and refrigerate until set, at least 2 to 3 hours.
To serve, wrap a warm, damp towel around the mold.
Invert a serving plate over the mold and, holding plate and mold together, turn plate upright.
Lift the mold away carefully.
Garnish with fresh fruit if desired.
Serve cold.
Enjoy!
Three Berry Upside-Down Cake


Ingredients:
unsalted butter, brown sugar, blackberry, blueberries, raspberries, unsalted butter, granulated sugar, egg, vanilla extract, all-purpose flour, baking powder, baking soda, salt

Directions:
Preheat oven to 375 degrees F.
Spray 9"x9" cake pan with cooking spray, then pour in melted butter.
Sprinkle brown sugar evenly over butter, then carefully scatter berries over sugar.
Place 1/4 cup softened butter, along with oil & sugar, in large bowl, then beat with mixer at medium speed until well blended.
Beat in egg & extracts.
In another bowl, sift or wisk together flour, baking powder, baking soda & salt.
To the butter mixture, add flour mixture & buttermilk alternately, beating at low speed until just combined.
Pour batter on top of berries.
Bake 30-35 mintes until top is golden brown & sides are bubbly.
Remove from oven & cool on wire rack 5 minutes, then invert onto serving plate.
Chicken With Mascarpone, Capers & Lemon


Ingredients:
chicken breasts, mascarpone, extra virgin olive oil, fennel seed, lemon, juice and zest of, cherry tomatoes, capers, salt, fresh ground black pepper

Directions:
Preheat oven to 220C.
Loosen skin on chicken breasts and put 2 Tbsp of the mascarpone under each one, brush with the oil and sprinkle with fennel seeds, lemon zest and the salt and pepper.
Place in a baking dish and add the cherry tomatoes, capers and lemon juice.
Bake for 20-30 minutes, or until chicken is cooked through.
Cherry - Sake - Tini    Martini


Ingredients:
sake, maraschino cherry

Directions:
Pour  Sake, Cherry Wine and Lime Juice over ice in a martini shaker., Shake Well!, pour into chilled martini glass-drop a cherry inches.
Gram's Garlic Chicken Strips


Ingredients:
olive oil, white wine, chicken broth, parsley, minced garlic cloves, butter, salt, pepper, cooked white rice

Directions:
Cook chicken tenders in olive oil in skillet until golden brown on both sides., Place in baking dish., Add broth, white wine, garlic, parsley butter, Season to taste with salt and pepper, bake at 350 for 25-30 minutes, serve over white rice and enjoy !
Misso Resort Festival Cake


Ingredients:
Splenda granular, flour, baking soda, salt, cinnamon, bananas, eggs, crushed pineapple, cornstarch

Directions:
In large bowl mix sugar, flour, soda, salt and cinnamon.  Mix together, then add to dry ingredients; bananas, oil, eggs, pineapple, nuts.  Stir sparsely and spoon into tube bunt pan (grease & flour pan first.
Bake at 325 for 1 hour and 15 minutes.  Cool and frost and chill till ready to serve.
To make frosting:
Place 1 1/2 cups of Splenda and 1/4 cup of cornstarch into blender.  Cover and blend until consistency is very fine powder.  Pour into a small bowl.  Add 6 tsp of water and stir well.  This makes a thick glaze; for a thinner glaze, add more water.  To flavor the glaze add any of the following: 1/2 tsp of vanilla extract, 1 drop of maple flavoring, 1 tsp lemon or orange zest or 1/2 tsp of rum flavoring.
Santa Fe Pork


Ingredients:
black beans, corn, salsa, boneless pork chops, light cream cheese

Directions:
Place black beans and corn in 4 qt crock pot.
Top with 1/2 cup salsa.
Lay chops on top.
Top with remaining salsa.
cover and cook on low, 3 hours.  Cut cream cheese in small pieces, add to crock pot.  Cook for an additional hour.  Stir well.  Serve with rice and /or tortillas.
Wedge Salad With Blue Cheese Dressing and Spicy Beer Nuts


Ingredients:
beer, sour cream, Stilton cheese, lemon juice, kosher salt, fresh ground black pepper, pecans, beer, brown sugar, coarse salt, chili powder, iceberg lettuce, eggs, Dijon mustard, canola oil, water, lemon, zest of, kosher salt, fresh ground black pepper

Directions:
To make the dressing:
Put 1 bottle of beer in a small saucepan and bring to a boil. Reduce heat to medium and let it simmer until the beer is reduced by half. In a mixing bowl, put the mayonnaise, sour cream and crumbled cheese. Add 1/3 cup of the reduced beer, lemon juice, salt, and pepper, to taste. Mix well with a fork, leaving it lumpy.
To make the nuts:
Toast the pecan halves in a medium-size, dry, nonstick pan until barely toasted, giving them a stir occasionally. Don't let them burn. Add a jolt, about 1/4 cup of reduced beer, the sugar, salt and chili powder. Let it bubble up, and reduce to lose the liquid and glaze the nuts. When the pan is dry and all the liquid has been absorbed or evaporated, take the pan off the heat.
Lay in one layer to cool. They will be slightly sticky, but will crisp up a bit as they cool.
From a head of Iceberg Lettuce, remove any wilted leaves on the outside, and remove the core, then slice the head into 4 equal wedges.
Drizzle the dressing over the Iceberg lettuce wedge. Put some large chunks of Stilton on top and finish the garnish with the Spicy Beer Nuts.
Homemade Mayonnaise:
Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste. Set aside.
Fried Rice (chow Fun)


Ingredients:
rice, bacon, eggs, green onions, fresh bean sprout, mushrooms, salt, black pepper, soy sauce

Directions:
Cook bacon til lightly browned but not crunchy and set aside.
Add beaten eggs to bacon drippings and scramble.
Remove and chop very fine.
Add cooked rice and fry for approximately 5 minutes stirring constantly then add remaining ingredients; mix well and continue cooking for 10 minutes longer.
Serve piping hot.
NOTE: Use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you.
Apple Crisp


Ingredients:
apples, flour, sugar, baking powder, salt, egg, butter, cinnamon, nutmeg, vanilla ice cream

Directions:
Preheat oven to 350* F. Coat an 8x12 inch glass baking dish with nonstick spray. Place sliced apples (or peach slices] in pan.
In a small bowl, mix together flour, sugar, baking powder, salt, and egg with a fork until crumbly. Sprinkle evenly over apples.
Pour melted butter over flour mixture. Sprinkle cinnamon and nutmeg on top.
Bake at 350* F for 30-40 minutes or until topping is cooked through and golden and apples are bubbling. Serve hot, with ice cream if desired.
Cream of Cauliflower Soup


Ingredients:
cauliflower, water, salt, lemon juice, butter, margarine, flour, bay leaf, dried thyme, pepper, parsley

Directions:
Wash cauliflower and remove stem and tough outer leaves.  Place in a soup kettle with the 2 cups water, salt, and lemon juice.  Cook, uncovered, for 5 minutes.  Cover and cook 15 more minutes.  Drain, reserving liquid.  Cut cauliflower into small pieces.
Melt butter in the kettle.  Stir in flour.  Cook 2 minutes.
Gradually add cauliflower cooking liquid and cook slowly, stirring, until smooth and thickened.
Add bay leaf, thyme, additional salt to taste, pepper, and cream.  Cook, stirring, until thick and creamy.
Add cauliflower pieces and cook another 5 minutes.  Remove and discard bay leaf.  Serve garnished with parsley.
Chocolate Banana Bread
Category: bread
By Tracie P.

This is a very different banana bread recipe; it has chocolate chips, cocoa, and a touch of sour cream. Delicious!

Ingredients:
1 cup margarine, softened
2 cups white sugar
4  eggs
6  bananas, mashed
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
¼ cup unsweetened cocoa powder
1 cup lite sour cream
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 2 - 9x5 inch loaves

Calories: 277.5
Fat: 12.1 g
Saturated fat: 3.7 g
Carbohydrates: 40.8 g
Sugars: 24.3 g
Dietary fiber: 1.9 g
Protein: 3.8 g
Cholesterol: 34.9 mg
Sodium: 224.3 mg
Hillbilly Chili


Ingredients:
ground beef, onion, green pepper, red kidney beans, tomato sauce, minced garlic cloves, chili powder, ground cumin, salt, pepper

Directions:
Put meat, onion, and pepper in a 3 qt or larger pan. Salt and pepper to taste. Break meat up and cook over medium heat, stirring occasionally, until meat is evenly browned; drain. Add beans, tomato sauce, garlic and seasoning.
Simmer uncovered for about 30 to 45 minutes, stirring occasionally.
Curry Anise Veggie Bean Melody


Ingredients:
onion, olive oil, butter beans, curry powder, anise seed, water

Directions:
Remove stalks from collards and dice into 1/4" pieces., Place onion, yam, and collard stalks in large skillet, Add olive oil and stir fry until soft, about 8 - 10 minutes., Add the full can of butter beans including liquid., Stir in the curry and anise seed and cook 2 minutes., Add the chopped collard leaves and water., Gently stir and turn until collards have wilted, about 4- 6 minutes., Serve over rice or as a side dish.
Apple Sauce, Banana and Raisin Bread Pudding


Ingredients:
granny smith apple, butter, raisins, bananas, half and half milk, nutmeg, cinnamon, honey, white sugar, vanilla, eggs

Directions:
Step 1:Heat oven to 350 F.
Step 2: Melt 2 tablespoons of butter in a small pan, then add chopped apple. Stir and add honey, cane sugar, 1/2 teaspoon of cinnamon. Then add raisins. Cook until apple soft.
Step 2: Mix eggs, milk, vanilla, nutmeg, cinnamon and whip until smooth.
Step 3: Grease small bowl with remainder of butter, then layer apple sauce, sliced bananas, then bread. Layer to top of bowl. Then pour milk over top.
Bake in oven in shallow pan of water for 45 minutes.
Serve warm or cold with vanilla ice-cream or whipped cream. Enjoy your dessert.
Strawberry Dessert Sauce


Ingredients:
fresh strawberries, frozen unsweetened strawberries, sugar, cornstarch, water, lemon juice

Directions:
"Mash strawberries; set aside. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in strawberries; remove from the heat. Stir in lemon juice. Transfer to a small bowl. Cover and refrigerate until chilled."
Gemischter Rohkost Salat (Mixed Salad Plate)


Ingredients:
celery root, carrots, cucumbers, beets, butter lettuce, tomatoes, dill

Directions:
Peel celery root. Cut into 1/4-inch-wide slices. Cut slices into 1 1/2-inch pieces. Place in saucepan and cover with water. Bring to boil on high heat; reduce to a simmer. Simmer until just barely tender. Drain. Place in a bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
Place carrots in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
Place cucumbers in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
Place beets in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
Presentation: Arrange butter lettuce on a platter. Arrange the four salads separately on lettuce and garnish with tomato wedges and dill sprigs.
**To prepare vinaigrette, whisk together 2 to 3 tablespoons granulated sugar, 2/3 cup water and 2/3 cup cider vinegar, while continuing to whisk, add 2/3 cup vegetable oil in a slow stream, mixing well. Whisk in salt and pepper to taste.
Sesame Steak


Ingredients:
sesame seeds, small mushrooms, green pepper, scallions, cornstarch, rice wine, dry sherry, lemon juice, soy sauce, Tabasco sauce, fresh ginger, garlic clove

Directions:
Trim the steak and cut into thin strips about 2-inches long. Make the marinade. In a bowl, blend the cornstarch with the rice wine, then stir in the lemon juice, soy sauce, Tabasco, ginger and garlic. Stir in the steak strips; cover and leave in the fridge, up to 4 hours.
Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.
Heat the sesame and vegetable oils in a wok or frying pan. Drain the steak, reserving the marinade, and stir-fry a few pieces at a time until browned. Remove with a slotted spoon. Add the mushrooms and green bell pepper and stir-fry for 2-3 minutes. Add the scallions and cook for 1 minute more.
Return the steak to the wok, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with cooked rice.
Cheese and Pesto Swirls


Ingredients:
puff pastry, cheddar cheese, dried basil, pesto sauce, plain flour

Directions:
Preheat the oven to 180 degrees centigrade.
Grease an oven proof baking tray.
On a clean surface scatter some plain flour and roll out the puff pastry until it is an inch thick, about an 16x10 inch rectangle.
Spread the pesto thinly on to the pastry making sure you leave a 1 inch margin all the way around.
Then sprinkle the cheddar, dried basil and season with salt and pepper to taste.
Starting with one of the long sides of the rectangle roll the puff pastry like a Swiss roll making sure you paste the last inch with the egg wash, to seal it.
Once rolled refrigerate the pastry for at least 20- 30 minutes.
Once you have removed the pastry roll from the fridge use a sharp knife and cut in to ½ inch slices and place the slices on to the baking tray.
Then use a pastry brush and paste the slices with egg wash.
Cook the slices in the oven for abut 15-20 minutes or until golden brown and cooked.
Transfer them to wire rack until completely cooled.
Recipe by <a href="http://www.theclipgroup.com/" title="CLIP Creative and PR" rel="nofollow">CLIP Creative and PR</a>.
Garlic Bread With Mozzarella


Ingredients:
mozzarella cheese, butter, garlic, dried oregano, black pepper

Directions:
Mix all ingredients except bread.
Slice bread partially at 1 inch intervals; be careful to not cut all the way through loaf.
Spread 1 side of each slice with the cheese mixture.
Wrap in foil.
Bake at 425F for 25 minutes; serve hot.
You may also use 2 TB of chopped fresh parsley instead of oregano.