xiaoxl/recipe_data huggingface dataset:
South Beach Cauliflower Mash With Chives


Ingredients:
cauliflower, garlic cloves, reduced-sodium chicken broth, fresh chives, fat free cream cheese

Directions:
Combine cauliflower, garlic cloves, and broth in a large saucepan. If cauliflower is not completely covered by the broth, add water until just covered. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.
Reserve 2 Tbsp of the cooking liquid and drain cauliflower (don't dry it, but allow it to drain fairly thoroughly]. Transfer cauliflower and garlic to the bowl of a food processor, and process until smooth, pulsing in one or two tbsp of the reserved broth, if necessary, to moisten mixture. You might want to use fat free cream cheese during this step instead of the broth for extra body and creaminess. Season with salt and pepper to taste. Just before serving, stir in chopped chives. Serve warm.
Lasagna Rollups With Marinara With Ground Bison


Ingredients:
light ricotta cheese, 2% mozzarella cheese, parmesan cheese, fresh spinach leaves, egg, fresh parsley

Directions:
Preheat oven to 350.
Cook noodles according to instructions, al dente.
Prepare your marinara sauce.  I prepared a jarred sauce and added cooked ground bison  to make a meat sauce.  I also add herbs and garlic to my sauce.
Mix 15oz ricotta, egg and parsley in bowl.
Allow noodles to drain and cool flat, do not allow to dry out completely.
Add some sauce to bottom of baking dish.
Spoon some of the ricotta mixture onto noodle and spread out length of noodle.
Add 3-4 whole fresh spinach leaves on top of ricotta spread.
Spoon over some sauce.
Sprinkle with Parmesan cheese.
Roll and place in  baking dish.
Repeat until baking dish is full.
Pour additional sauce over roll ups.
Sprinkle top with Mozzarella Cheese.
Bake Bake in a preheated 175?C / 350?F oven for 25-30 minutes.
Our Very Favorite Lasagna


Ingredients:
ground beef, hot Italian sausage, onion, garlic cloves, dried basil leaves, dried oregano, parsley, salt, sugar, san marzano tomatoes, tomato paste, water, part-skim ricotta cheese, egg, salt, part-skim mozzarella cheese, parmesan cheese

Directions:
Remove sausage meat from casings and brown with ground beef, onion and garlic in a large Dutch oven or sauce pot.  Stir frequently until well browned - about 15 minutes.  Add basil, oregano, half the parsley,salt, and sugar; mix well.  Stir in tomatoes and tomato paste, adding water if mixture is too thick.  Bring to a boil, reduce heat and simmer, covered and stirring occasionally, for 1 to 1-1/2 hours.
Meanwhile, in a medium bowl, combine ricotta, egg, remaining parsley, salt, half the mozzarella and half the Parmesan.
When sauce is ready,preheat oven to 375 degrees and spray a 13x9-inch pan with nonstick cooking spray.  Spoon about 1-1/2 cups sauce in bottom of pan, then layer with about 4 lasagna noodles, half the cheese mixture and about 1-1/2 cups sauce.  Repeat layer again, then top off with a layer of lasagna noodles.  Spread with remaining sauce; top with remaining mozzarella and Parmesan.  Cover with foil and bake for 25 minutes.  Remove foil and bake, uncovered, for 25 minutes longer, or until bubbly.  Cool 15 minutes before slicing and serving.
Coffee-Marinated Grilled Pork


Ingredients:
coffee beans, molasses, maple syrup, soy sauce, garlic cloves, fresh lime juice, mirin, jalapeno chile, fresh ginger, kosher salt, ground black pepper

Directions:
Puree all the marinade ingredients in a food processor until almost smooth.
Transfer to a large resealable plastic bag.
Add pork; release excess air, seal bag and turn to coat.  Chill 24-48 hours.
Prepare barbecue to a medium heat.
Grill pork about 25 minutes, turning often.  (Internal temperature should register 145F.].
Transfer to work surface and let stand 10 minutes.
Thinly slice to serve.
Chicken & Dumplings


Ingredients:
peas, carrots, celery, chicken broth, parsley, salt, pepper

Directions:
Boil chicken carrots celery all together.
Then I want you to drain.
I want you to add the chicken broth let simmer add your 1 can of cream of chicken.
Ok after you have done that add all of your ingredients to one pot bring to a boil.
I want yoube in charge of the size of your dumplings. I like very small dumplings because they’ll blow up in water.
Pull apart in small pieces and add to your pot that’s boiling allow it to cook for 4 min and stir and cover.
30 min and your done.
Mini Berry Pavlovas
Category: desserts
By thedailygourmet

Pavlova is a wonderful meringue-based dessert named for the legendary Russian ballerina, Anna Pavlova. Pavlova is commonly served with a fruit component, it is fabulous to serve for company and easy to make! For an even fancier presentation, flip a muffin tin upside down, and pipe the meringue with a large star tip around the cups.

Ingredients:
4  egg whites
1 cup white sugar
1 teaspoon cornstarch
½ teaspoon cream of tartar
1 teaspoon vanilla extract
1 pinch salt
1 cup whipped cream, or more to taste
¾ cup sliced fresh berries, or more to taste

Directions:
Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper. Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes.  Add vanilla extract and salt and beat until combined, about 30 seconds. Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue. Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour. When ready to serve, top each meringue with whipped cream and garnish with fresh berries.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 35 mins
Yields: 16 servings

Calories: 82.3
Fat: 2.8 g
Saturated fat: 1.7 g
Carbohydrates: 13.6 g
Sugars: 13 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 10.2 mg
Sodium: 26.6 mg
Gruyere Potato Gratin
Category: side-dish
By Cindy Krafft

This is a traditional Swiss recipe from my Grossmutter.

Ingredients:
2 tablespoons softened butter
2 ½ pounds potatoes, peeled and thinly sliced
2 large onions, chopped
salt and pepper to taste
1 cup shredded Gruyere cheese
¾ cup white wine
⅓ cup water
¾ cup heavy cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter. Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil. Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.

Prep time: 25 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 55 mins
Yields: 1 - 9x13 inch pan

Calories: 301.6
Fat: 15.7 g
Saturated fat: 9.6 g
Carbohydrates: 29.6 g
Sugars: 3 g
Dietary fiber: 3.8 g
Protein: 7.8 g
Cholesterol: 53.1 mg
Sodium: 85.8 mg
Crunchy Chicken Salad


Ingredients:
celery, onion, mayonnaise, olive oil, salt, ground black pepper

Directions:
In a large bowl stir together chicken, celery, onion, mayonnaise, olive oil, salt, and pepper.
Cover and refrigerate at least 2 hours before serving.
Stir in nuts and peanut brittle just before serving. Salad can be refrigerated up to 2 hours after adding the nuts. Serve with flatbread.
Chicken Breasts in Sun-Dried Tomato Cream


Ingredients:
butter, garlic cloves, all-purpose flour, chicken broth, heavy cream, sun-dried tomatoes packed in oil, dried thyme, salt, crushed red pepper flakes, boneless skinless chicken breast halves

Directions:
Heat sun-dried tomato oil over medium-high heat.
Sauté chicken in oil 8 minutes, turning once, until browned and cooked though.
Transfer to a plate.
To skillet, melt butter over medium-high heat.
Add mushrooms and saute until they are lightly browned and have released most of their liquid.
Add garlic and cook 30 seconds.
Stir in flour and cook 1 minute.
Stir in broth, cream, tomatoes, thyme, salt, pepper flakes and mushrooms.
Bring to boil and cook 1 minute.
Add chicken just to heat through.
Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.
Buy sun-dried tomatoes packed in oil.
They come pre-seasoned.
They cut into slivers easily with a kitchen scissors.
I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.
Hash Browns Casserole


Ingredients:
hash browns, light cheddar cheese, fat free sour cream, onion, butter

Directions:
Mix sour cream and soup together in a large bowl., Add cheese, onion, salt and pepper., Fold in hash browns and mix thouroughly., Cook at 350 degrees for 50 minutes.
Chunky Chicken Vindaloo


Ingredients:
skinless chicken, onions, ghee, green chilies, fresh ginger, garlic cloves, turmeric, ground coriander, garam masala, vinegar, water, salt

Directions:
Melt the ghee in a large pan and fry the onions till soft and golden.
Add the chillis, ginger, garlic, turmeric, coriander and garam masala, fry for 3 minutes.
Add the vinegar and water stir and add the chicken bring to the boil, cover the pan and simmer for 30 minutes.
Remove the lid from the pan and boil to reduce the liquid by half.
Add the salt and coconut, replace the lid and simmer on low for 15 minutes.
Easy Slowcooker Minestrone


Ingredients:
olive oil, celery ribs, bell pepper, chicken broth, carrot, navy beans, small shell pasta

Directions:
Heat olive oil in large frying pan, saute mushrooms, celery & peppers about 3 - 5 minutes.
Add sauted vegetables & V8 juice to 1 1/2 quart slow cooker.
Deglaze your pan with the chicken broth to get the browned bits & add to the slow cooker.
Stir in carrots, beans and half of the Italian seasoning.
Cover & cook on high for 3 - 4 hours.
Add pasta, salt and pepper to taste,  & the rest of the Italian seasoning during last 30 minutes of cooking time.
Easy Baked Tempeh


Ingredients:
tempeh, tomato sauce, olive oil, onion, cider vinegar, soy sauce, tamari, curry powder, ground ginger

Directions:
Saute onion in oil till almost tender.
Combine all ingredients, except tempeh, in a pan and cook till slightly thickened, about 15 to 20 minutes.
Mix in tempeh and transfer to a baking dish.
Bake at 350 degrees for 30 minutes, or till completely heated through.
Delicious Oven-Baked Fried Chicken


Ingredients:
kosher salt, brown sugar, hot water, chicken pieces, all-purpose flour, black pepper, kosher salt, paprika, buttermilk

Directions:
Preparation:
Dissolve salt and sugar for the brine in hot water in a large bowl or container. Add the ice and stir to cool the mixture. Prepare the chicken pieces by removing skin and piercing with a meat knife. Add to brine and refrigerate for 1 1/2 - 2 hours.
Preheat the oven to 400 degrees. Coat a 4-quart Pyrex baking dish with nonstick cooking spray.
Combine flour, pepper, salt, and paprika in a large, heavy bag. Remove chicken pieces from brine and pat dry. Place a few pieces of chicken in the flour mixture and toss to coat. Shake off excess flour and place on a rack. Let stand for 10 minutes.
Beat egg whites to soft peaks.
Add buttermilk and stir gently. Dip floured chicken pieces in egg white mixture and place back into the seasoned flour bag. Shake. Gently transfer to a cooking rack. Repeat with remaining chicken.
Heat oil in the prepared Pyrex dish by placing in the oven for 5 minutes.
Set prepared chicken meaty side down into the hot dish. Roast for 30 minutes. Remove dish from oven and carefully turn chicken pieces over. Return to oven and roast 20 minutes more. Let chicken set about 15 minutes before serving.
Ham and Cheese Breakfast Egg-Tacos


Ingredients:
eggs, milk, seasoning salt, cheese slices, cheese, deli ham, spinach, bell pepper, onion

Directions:
Add eggs, milk and seasoning salt to bowl.  Whisk.
Scoop about 3/4 cup of eggs into a well greased 8" skillet.  (I used cooking spray between each one.]  (A larger skillet will require more than 8 eggs for 4 "tortillas".  A smaller skillet will make more, but smaller "tortillas."].
Let the eggs set over medium-high heat and then gently tilt and spin the skillet allowing the eggs to set up along the edge as well.  Shake the skillet slightly after the egg has set to prevent it from burning or browning too much, and to move the egg along the top to encourage it to cook.
Reduce heat to medium-low heat until the egg has cooked through.  There is no need to flip, as the egg tortilla is thin and has cooked through.
Slide the egg onto a clean surface or plate to load the other ingredients.
Repeat.
Note: 2 eggs plus 1 tablespoon milk makes 1 "egg tortilla" in an 8" skillet.  So do the math to figure out how many you'll need to prepare to have enough tortillas.
Once the egg tortillas are made, top with the cheese slices or shredded cheese so the heat from the eggs will melt the cheese.  Add the ham (and other prepared veggies] over the cheese.
Roll up the egg-taco and eat warm with a side of fresh fruit.
Greek Yogurt Chicken Salad
Category: salad
By My Hot Southern Mess

This chicken salad is missing one of the classic chicken salad ingredients, mayonnaise. Instead, it uses Greek yogurt that lends some added tang and boosts the healthiness of the salad.

Ingredients:
1 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 teaspoons honey
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh dill
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
2 cups cooked, shredded chicken
½ cup celery, diced

Directions:
Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix well until dressing is smooth and creamy. Combine shredded chicken and celery in a large bowl. Top with dressing and mix to combine. Chill for 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 106.3
Fat: 5.3 g
Saturated fat: 2.2 g
Carbohydrates: 4.6 g
Sugars: 3.6 g
Dietary fiber: 0.2 g
Protein: 9.7 g
Cholesterol: 30.8 mg
Sodium: 309.3 mg
Easy Grilled S'Mores
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Grill up summertime's favorite snack: s'mores! Kids will love how great grilled s'mores taste, and adults will love how easy they are to make and clean up.

Ingredients:
4 sheets 8x12-inches each) Reynolds Wrap® Aluminum Foil
4  graham crackers, broken into halves
2 (1.55 ounce) bars milk chocolate candy bars, divided in half diagonally
4  marshmallows

Directions:
Preheat grill to medium or preheat oven to 450 degrees F. For each s'more, top one graham cracker square with one candy bar half, one marshmallow and another graham cracker square. Repeat with remaining graham crackers, candy and marshmallows. Center s'mores individually on each sheet of Reynolds Wrap® Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill 4 to 5 minutes in covered grill. OR Bake 4 to 5 minutes on a cookie sheet in oven.

Cook time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 162.4
Fat: 6.2 g
Saturated fat: 3.1 g
Carbohydrates: 26.1 g
Sugars: 17.3 g
Dietary fiber: 0.7 g
Protein: 1.8 g
Cholesterol: 3.6 mg
Sodium: 99.6 mg
Cinnamon Apple Cake


Ingredients:
sugar, margarine, vanilla extract, fat free cream cheese, eggs, all-purpose flour, baking powder, salt, ground cinnamon, baking apples

Directions:
Preheat oven to 350°.
Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes]. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
Bake at 350° for about 1 hour  or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.
Frozen Graham Cracker Treats


Ingredients:
graham crackers, bananas, peanut butter

Directions:
Place the peanut butter and peeled bananas in a bowl, and mush them with a fork until you get a well-mixed bowl of mush.
Break the graham crackers in half so you have 24 squares. Set 12 aside. Line a long piece of foil with the crackers in rows of 4, 3 columns high. Using your fork, dollop on a generous amount of mush on each of the 12 squares. (The original recipe called for 8 squares for this, but there was WAY too much mush for me, so use your discretion]. Cover the mushy squares with your extra 12 squares, making them into 'sandwiches'. Stack and fold your 'sandwiches' into the foil, and freeze for about 6 hours. Eat, and SAVOR.
Note: I'd recommend folding 1 row in the foil, then put the next row on top. When I did mine, the bottom rows got smooshed too much and froze together, and I was really careful. This may work in tupperware as well!
Balsamic Marinated Steaks With Gorgonzola /Tomato  Topping


Ingredients:
shallots, sweet onions, olive oil, garlic cloves, fresh ground pepper, fresh basil leaves, chopped tomato, gorgonzola, basil, chives, scallions

Directions:
Marinade:
combine all ingredients in a blender and pulse till garlic is chopped up (30-60 seconds]. This will be thick.
Lay your steaks in a non-corrosive baking dish and poke with a fork.
Spread with marinade, flipping steaks to cover all sides.
Cover and refrigerate at least 12 hours.
Topping:
Gently stir all ingredients together till well blended.
Grill steaks to your preference, sprinkling with salt on each side after searing.
Just before serving spoon topping on steaks.
Cooking time is not included.
Barbecue Shrimp and Sugar Snap Pasta Salad - Clean Eating


Ingredients:
shrimp, five-spice powder, olive oil, sugar snap peas, English cucumber, fresh basil, cilantro, fresh ginger, fresh ginger, garlic clove, low sodium soy sauce, olive oil, honey

Directions:
Preheat barbecue to medium-high.
Toss shrimp with five-spice powder and olive oil.
Thread onto skewers.
Let marinate while preparing salad.
Boil sugar snaps until tender-crisp, 2 minutes, then drain and rinse with cold water.
Slice lengthwise into julienne strips (be careful-some of the peas pop out].
Boil noodles just until tender, about 5 minutes, then drain and rinse with cold water.
Drain well.
Place in a large bowl with sugar snaps.
Slice cucumber in half lengthwise (scrape out seeds if you wish].
Thinly slice, then add to noodles along with basil, cilantro and julienned ginger.
For the dressing place grated ginger in a small sieve set over a bowl.
Using the back of a spoon, firmly press ginger to release juice,.
Discard grate ginger. Stir in garlic, soy sauce, oil and honey.
Pour over noodle mixture and toss to evenly mix.
Barbecue shrimp, 2 minutes per side.
Divide noodles among four bowls and top each with a skewer.
Popular Sour Cream Chicken Enchiladas


Ingredients:
chicken, sour cream, onions, green chilies, chicken broth, flour tortilla, sharp cheddar cheese

Directions:
Preheat oven to 350 degrees.
Boil chicken in water until tender.  Cut into bitesize pieces.
In a saucepan heat soup, sour cream, onion and chilies until hot.
Soften tortillas in chicken broth, top each with chicken pieces and 2 T soup mixture; roll up and place in casserole dish.  Do all tortillas.
Pour remaining soup mixture over all, top with cheese.
Bake 30 minutes.
Vegan Hazelnut Cocoa Cookies


Ingredients:
hazelnuts, white flour, whole wheat flour, white sugar, baking powder, salt, vegan margarine, margarine, vanilla extract, soymilk, soymilk, ground flax seeds, warm water

Directions:
mix ground flax seeds with water and let stand until it gets thick (approx 3 minutes]-- this is a vegan substitute for eggs and works better than any sub i've ever used.
mix dry ingredients.
mix wet ingredients.
mix all ingredients together.
drop by tablespoon onto greased cookie sheet, 2 inches apart.
cook at approx 325-350 for 10-15 minutes (i bake in a toaster oven@ 300 for 10 min].
cool on wire rack if you have one.
enjoy animal friendly cookies!
great with soy-coffee ice cream.
Very Simple Breakfast Potatoes


Ingredients:
potatoes, green bell pepper, onion, garlic cloves, olive oil, butter, salt, ground black pepper, salt

Directions:
dice bell pepper, onion, mince garlic and cube both potatoes.
in a medium sized skillet place olive oil and butter - heat over medium high heat.
add potatoes, onions, garlic and bell peppers to skillet.
cook until golden brown and potatoes are tender stirring often.
Slow Cooker BBQ Chicken
Category: meat-and-poultry
By SHELDAWG

Works with any cut of meat, but recipe listed is for chicken. Two-pound cuts work best. Given to me from my aunt!

Ingredients:
4 large skinless, boneless chicken breast halves
1 cup ketchup
2 tablespoons mustard
2 teaspoons lemon juice
¼ teaspoon garlic powder
½ cup maple syrup
2 tablespoons Worcestershire sauce
½ teaspoon chili powder
⅛ teaspoon cayenne pepper
2 dashes hot pepper sauce, or to taste  (Optional)
8  sandwich rolls, split

Directions:
Place the chicken breasts into the bottom of a slow cooker. In a bowl, stir together the ketchup, mustard, lemon juice, garlic powder, maple syrup, Worcestershire sauce, chili powder, cayenne pepper, and hot sauce until the mixture is well blended. Pour the sauce over the chicken, set the cooker to Low, and cook for 6 hours. Shred the chicken with two forks, and cook for 30 more minutes. Serve the chicken and sauce spooned into the sandwich rolls.

Prep time: 5 mins
Cook time: 6 hrs 30 mins
Total time: 6 hrs 35 mins
Yields: 8 sandwiches

Calories: 588.5
Fat: 9.5 g
Saturated fat: 2.3 g
Carbohydrates: 90 g
Sugars: 24 g
Dietary fiber: 3.9 g
Protein: 34.2 g
Cholesterol: 58.5 mg
Sodium: 1233.6 mg
Sunny Swizzle (non-alcoholic)


Ingredients:
lime juice, fine sugar

Directions:
Combine the juices, sugar and bitters in a shaker half filled with ice. Shake well.
Strain into a collins glass almost filled with crushed ice. Stir.
Fill with soda. Serve with a swizzle stick.
Healthy Flourless Chocolate Winter Ale Cake


Ingredients:
butter, coconut oil, dark chocolate, eggs, cocoa powder, honey, ale, vanilla, salt

Directions:
Preheat the oven to 375°F (190°C]. Grease an 8-inch spring-form pan generously with coconut oil or butter.
Melt the dark chocolate and butter together, stirring until completely smooth. You can use a double-boiler for this, or you can melt the chocolate into an oven-safe bowl in the oven for about 4 to 5 minutes.
In another small pan bring the beer and vanilla to a soft boil. Reduce to low and slowly add in the beer mixture, then the chocolate and butter mix until well incorporated. Combine with cocoa powder, honey, and eggs. Whisk well until a smooth batter forms. Pour batter into the greased pan, smoothing the top with a spatula.
Bake for 20 to 25 minutes, until the centre looks firm. Allow to cool in the pan for 15 minutes, then remove from the sides — you'll appreciate the spring-form pan in this step. Allow to cool completely before serving.