xiaoxl/recipe_data huggingface dataset:
BJ's Hot Corn Dip
Category: appetizers-and-snacks
By Brad J Hall

This recipe is a hot version of a classic corn dip, both in spice and temperature, that is very tasty indeed.  It is a culmination of several variations and is my version 7, thus lending itself well to your creativity.  Experiment with different corn, peppers, cheeses, etc. Serve with yellow or white tortilla chips. I hope you like it.

Ingredients:
cooking spray
1 (14 ounce) can whole yellow corn, drained
1 (14 ounce) can whole mixed yellow and white corn, drained
1 (14 ounce) can white shoepeg corn, drained
2 (14 ounce) cans Mexican-style diced tomatoes and green chilies with cilantro and lime juice (such as RO*TEL®), drained
1 (8 ounce) package cream cheese, softened
1 cup real mayonnaise
1 cup sour cream
2 tablespoons chile-garlic sauce (such as Sriracha®), or to taste
2 (1 ounce) packages taco seasoning mix (such as Old El Paso®)
1  lime, juiced
½ cup chopped red onion, or to taste
1 bunch thin green onions, chopped
½ cup chopped fresh cilantro, or to taste
1  jalapeno pepper, minced (more if you want is spicier)
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Mexican-style cheese blend
1 teaspoon kosher salt  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray. Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl. Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce,  , and lime juice together in a separate large mixing bowl until smooth and creamy. Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish. Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 20 servings

Calories: 274.4
Fat: 20.8 g
Saturated fat: 9 g
Carbohydrates: 17.1 g
Sugars: 2.4 g
Dietary fiber: 2 g
Protein: 7.2 g
Cholesterol: 38 mg
Sodium: 894.6 mg
Dark Chocolate Sandwich Cookies (Gluten Free)


Ingredients:
sugar, sea salt, baking powder, water, canola oil, avocado, butter, sugar, peanut butter

Directions:
Mix dry ingredients. Then add water and oil.
Measure a rounded teaspoon of dough and then roll it in your hands. Place onto a greased cookie sheet and flatten with your palm.
Bake at 375 degrees for 8 minutes. Flip cookies then bake 2 more minutes. Let cool for 3 minutes before spreading filling between two cookies.
For filling cut an avocado and mash it with a fork. Add softened butter and mash well. Add sugar and if desire add peanut butter.
Root Beer Float Cakes


Ingredients:
vanilla extract, dark brown sugar, butter, eggs, all-purpose flour, baking powder, baking soda, salt, confectioners' sugar

Directions:
Preheat oven to 350ºF.
In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
In a separate bowl, cream together butter and sugar until light and fluffy.
Add eggs, mix until smooth.
Sift in flour, baking soda, baking powder and salt.
Mix with hand mixer on low, while slowly pouring in root beer mixture.
Mix until smooth and lump free.
Pour into lined cupcake pan. (Use foil cupcake liners to avoid leakage later.] Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups.
Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
To assemble, start by letting cupcakes cool, still in the pan.
While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies] to soak inches.
Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.
Vegan Chocolate Chip, Oatmeal, and Nut Cookies
Category: desserts
By NashvilleVeggie

Peanut butter and oatmeal cookie with chocolate chips.

Ingredients:
1 cup white sugar
⅓ cup soy milk
⅓ cup peanut butter
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 cup whole wheat flour
1 cup rolled oats
½ teaspoon baking soda
½ teaspoon salt
½ cup vegan semi-sweet chocolate chips
½ cup walnut pieces

Directions:
Preheat oven to 425 degrees F (220 degrees C). Oil a large baking sheet. Stir sugar, soy milk, peanut butter, canola oil, and vanilla extract together with a whisk in a large bowl until completely smooth. Mix flour, oats, baking soda, and salt in a separate bowl; add to the peanut butter mixture and stir to combine. Fold chocolate chips and walnut pieces into the flour mixture. Drop your batter by large spoonfuls onto prepared baking sheet. Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 24 servings

Calories: 136.9
Fat: 7.1 g
Saturated fat: 1.9 g
Carbohydrates: 18.4 g
Sugars: 8.9 g
Dietary fiber: 2.1 g
Protein: 2.9 g
Sodium: 93.4 mg
Cookie on a Stick


Ingredients:
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Directions:
Cut the candy bars widthwise into 6 pieces - total of 12 pieces.
Insert a popsicle/craft stick into each one.
Cut the cookie dough into 12 even-sized pieces.  (If you made your own dough, flatten a hunk of it].
Wrap the dough around the candy bar piece to form a ball.
Place them 3” apart on un-greased baking sheets and bake at 350° for 12 – 15 minutes, or until lightly browned.
Cool for 4-5 minutes on sheet before removing onto wire cooling rack.
Chocolate Lace Sandwich Cookies
Category: desserts
By flutewoman3

This is a delicious sandwich cookie. My mom's recipe originally called for a layer of semisweet chocolate in between 2 lace cookies, but I decided to try Nutella® instead and love the result! Store in an airtight container so cookies stay crispy.

Ingredients:
1 cup butter, melted
1 cup white sugar
1 cup light brown sugar
2  eggs
1 teaspoon vanilla extract
2 ½ cups quick-cooking oats
1 cup ground pecans
1 teaspoon baking powder
1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down. Beat melted butter, white sugar, and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Stir oats, pecans, and baking powder into the batter. Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart; batter will spread out very thinly while baking. Bake in the preheated oven, watching very carefully, until edges just start to brown, 6 to 8 minutes. Keep cookies on the baking sheets; they will finish baking as they cool and harden. Cool completely before removing from the baking sheets, at least 10 minutes. Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.

Prep time: 20 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 36 sandwich cookies

Calories: 183.9
Fat: 10.4 g
Saturated fat: 3.9 g
Carbohydrates: 22 g
Sugars: 17.2 g
Dietary fiber: 0.8 g
Protein: 2 g
Cholesterol: 23.9 mg
Sodium: 65.6 mg
Rich and Creamy Roasted Eggplant Soup
Category: soups-stews-and-chili
By MARBALET

This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!

Ingredients:
3  tomatoes, halved
1  eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme
4 cups chicken broth
1 cup heavy cream
3 ½ ounces crumbled goat cheese
salt and pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C).  Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil. Roast in preheated oven until very tender and brown in spots, 45 minutes. Scoop out eggplant pulp and discard skin.  Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth.  Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes. Puree in batches in a food processor or blender, or using an immersion blender.  Return to low heat and stir in cream.  Bring to a simmer, thinning with more broth, if necessary.  Season with salt and pepper.  Ladle into bowls and sprinkle with goat cheese.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 440.5
Fat: 37 g
Saturated fat: 20 g
Carbohydrates: 22.4 g
Sugars: 9.1 g
Dietary fiber: 4.9 g
Protein: 9.2 g
Cholesterol: 101.1 mg
Sodium: 163.4 mg
Apfelkuchen (Apple Cake)
Category: world-cuisine
By Adrienne Gardner

I fell in love with apfelkuchen when I was in 6th grade. Our teacher let us order from a local German bakery and eat our treats in class once a month. These flavors bring back wonderful memories.

Ingredients:
2 ¼ cups sifted all-purpose flour
1 ⅛ cups warm milk
¼ cup white sugar
1 (.25 ounce) package active dry yeast
6 tablespoons butter, softened
1 tablespoon vanilla extract
1 pinch salt
3 large apples - peeled, cored, and sliced
1 cup white sugar
¾ cup sifted all-purpose flour
2 ounces candied lemon peel, chopped  (Optional)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch salt
½ cup butter

Directions:
Grease the bottom and sides of a 9x13-inch baking dish or a 9-inch springform pan. Beat 2 1/4 cup flour, milk, 1/4 cup sugar, yeast, 6 tablespoons butter, vanilla extract, and 1 pinch salt in a large bowl with an electric mixer on high until dough is smooth, about 5 minutes; spread into baking dish and press dough up the sides. Press apple slices into dough. Mix 1 cup sugar, 3/4 cup flour, candied lemon peel, cinnamon, nutmeg, and 1 pinch salt in a bowl. Cut in 1/2 cup butter with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over apples. Allow dough to rise for 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven until cake is golden brown and apples are tender, about 35 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 25 mins
Yields: 1 9x13-inch cake

Calories: 369.9
Fat: 14.3 g
Saturated fat: 8.9 g
Carbohydrates: 57.1 g
Sugars: 30.4 g
Dietary fiber: 2.6 g
Protein: 4.5 g
Cholesterol: 37.4 mg
Sodium: 136 mg
Fresh Bing Cherry Jam


Ingredients:
bing cherries, sugar, fresh lemon juice, salt

Directions:
Add the cherries, lemon juice, and salt to a slow cooker; stir gently; let stand for 15 minutes to dissolve the sugar.
Sprinkle with pectin.
Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
Remove the lid, turn the cooker to HIGH and cook for 2-3 hours more, until the jam reaches your desired consistency.
Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids]; let stand to cool.
Store, covered, in the refrigerator for up to 2 months.
Or spoon into small plastic storage containers and freeze for up to 2 months.
Blueberry Orange Scones with White Chocolate Chunks
Category: bread
By Sarah Bowdidge

A triple combination of deliciousness. These scones are sure to vanish quickly.

Ingredients:
2 ½ cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon white sugar
¼ cup shortening
½  white chocolate, chopped
⅓ cup blueberries
½ teaspoon grated orange zest
½ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs. Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough. Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet. Bake in the preheated oven until golden, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 scones

Calories: 328.1
Fat: 12.1 g
Saturated fat: 4.1 g
Carbohydrates: 47.9 g
Sugars: 7.5 g
Dietary fiber: 1.6 g
Protein: 6.6 g
Cholesterol: 3.4 mg
Sodium: 184.7 mg
Cajun Cauliflower Hash


Ingredients:
chili powder, dried thyme, salt, ground black pepper, olive oil, onion, garlic cloves, cauliflower, celery, frozen hash brown potatoes, green bell pepper, parsley

Directions:
Combine chili powder, thyme, salt, and pepper in small dish. Set aside.
Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 3 to 4 minutes, or until onion is translucent. Add chili powder mixture, and cook 30 seconds.
Add cauliflower, celery, and 1/3 cup water. Cover, and cook 4 minutes, stirring occasionally.
Add potatoes and bell pepper. Cover, and cook 3 to 4 minutes, or until cauliflower is crisp-tender. Add 2 to 3 Tbs. water during cooking if mixture becomes dry. Remove from heat. Stir in parsley, and serve.
Quinoa Breakfast Pudding
Category: everyday-cooking
By Anonymous

Quinoa is a high-protein grain native to South America. You can find it in most health food stores and some grocery stores. This is a simple, delicious vegan recipe full of plump raisins, and sweetened with apple juice. Serve with berries, sliced bananas and maple syrup.

Ingredients:
1 cup quinoa
2 cups water
2 cups apple juice
1 cup raisins
2 tablespoons lemon juice
1 teaspoon ground cinnamon, or to taste
salt to taste
2 teaspoons vanilla extract

Directions:
Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes. Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 6 servings

Calories: 202.4
Fat: 1.9 g
Saturated fat: 0.2 g
Carbohydrates: 42.6 g
Sugars: 9.3 g
Dietary fiber: 2.7 g
Protein: 4.4 g
Sodium: 8.4 mg
Crab Stew


Ingredients:
carrot, celery, onion, butter, all-purpose flour, milk, half-and-half, bay leaf, pepper, salt, cayenne, Worcestershire sauce

Directions:
Cook vegetables in butter until soft., Add flour.  Cook roux 3 minutes, stirring constantly., Add all remaining ingredients except crab., Simmer gently 10 minutes or until thick., Add crab.  Cook one minute more and serve.
Baked Pork Chops and Rice


Ingredients:
long-grain rice, mushroom, water, green pepper, onion, tomatoes

Directions:
Season meat, saute in oil until well browned.
Combine rice, mushrooms, consomme and water; place in a lightly greased casserole dish.
Arrange chops on top.
Place a slice of pepper, onion and tomato on top of each chop.
Cover tightly.
Bake at 350 degrees for 1 hour and 30 minutes.
Camping Pasta with Clam Sauce
Category: seafood
By fabeveryday

This is a great non-perishable meal to make while camping - it uses only dry or canned ingredients!

Ingredients:
1 (16 ounce) package linguine pasta
1 ½ tablespoons dried minced onion
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch garlic powder, or to taste
1 pinch red pepper flakes
salt and ground black pepper to taste
2 tablespoons olive oil
2 (6.5 ounce) cans chopped clams with juice
1 (8 ounce) can sliced mushrooms, drained
2 teaspoons dried parsley

Directions:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain. Combine minced onion, seafood seasoning, oregano, basil, garlic powder, red pepper flakes, salt, and pepper in a bowl. Heat olive oil in a saucepan over medium-high heat. Add onion mixture; cook, stirring constantly, until fragrant, about 1 minute. Stir in mushrooms to coat with onion mixture. Add clams with juice. Bring to a simmer; reduce heat and simmer until flavors combine, about 5 minutes. Toss clam sauce with pasta in a large bowl. Top with dried parsley.

Prep time: 10 mins
Cook time: 26 mins
Total time: 36 mins
Yields: 4 servings

Calories: 623.8
Fat: 11.5 g
Saturated fat: 1.7 g
Carbohydrates: 91.6 g
Sugars: 5.5 g
Dietary fiber: 6.1 g
Protein: 40 g
Cholesterol: 61.8 mg
Sodium: 796.3 mg
Mussels in Half Shells With Cilantro and Tomato


Ingredients:
mussels, tomatoes, red bell pepper, cilantro, butter, white wine

Directions:
Scrub mussels, removing any beards that may still be attached.
Steam until they just open; discard any that remain closed.
Pull each mussel open, being careful not to tear the shell apart.
Onto each mussel put a teaspoon of tomato seasoned with salt and pepper to taste.
Sprinkle with bell pepper and cilantro.
Drizzle with balsamic vinegar and heated butter and white wine.
Serve hot.
Caprese Salad with Balsamic Reduction
Category: salad
By stefychefy

Tomatoes, fresh mozzarella, and basil drizzled with a sweet balsamic reduction and olive oil.  Easy, impressive and delicious! Most grocery stores now sell prepared balsamic reductions.  Surprisingly it's just as good!

Ingredients:
1 cup balsamic vinegar
¼ cup honey
3 large tomatoes, cut into 1/2-inch slices
1 (16 ounce) package fresh mozzarella cheese, cut into 1/4-inch slices
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup fresh basil leaves
¼ cup extra-virgin olive oil

Directions:
Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool. Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 580.1
Fat: 38.8 g
Saturated fat: 18.2 g
Carbohydrates: 34.8 g
Sugars: 32.4 g
Dietary fiber: 1.8 g
Protein: 22 g
Cholesterol: 89.3 mg
Sodium: 330.9 mg
Easy Oven Pancake


Ingredients:
butter, flour, milk, eggs, nutmeg

Directions:
Place butter in 10 inch hot skillet.
Beat 2 eggs in bowl using whisk.  Add 1/2 cup flour and 1/2 cup milk and whisk till mixed.  Batter will be lumpy (more lumps, the fluffier the pancake].   Add nutmeg to taste.
Pour batter into melted butter.  Bake at 425 degrees for 15-20 minutes.
Top with whatever and serve.  Top with your Favorite:  Powdered sugar, Marmalade or Preserves, Fruit. Cool Whip, Cinnamon Sugar.
It was even good cold with cinnamon sugar.
Hard Core Brownies With Caramel Sauce


Ingredients:
cocoa powder, all-purpose flour, salt, unsalted butter, sugar, eggs, vanilla extract, pecans, vanilla ice cream, water, sugar, coarse salt, ground cayenne pepper

Directions:
Position an oven rack in the center of the oven and preheat to 350 degrees F.
In a large mixing bowl, stir together the cocoa powder, flour, and salt. Set aside.
In a separate bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs and beat until thick and lemon-colored, about 2 minutes. Blend in the vanilla and the melted, and cooled chocolate. Slowly add in the cocoa-flour mixture, mixing until combined. Stir in the chocolate chips and pecans, saving some pecans for garnishing the top.
Generously butter and flour a 13 by 9-inch pan. You can also use a 10-inch springform pan. Fill the pan with batter, and dot with pecans. Bake until a wood pick or skewer inserted in the center comes out moist from the melted chocolate (not batter], about 25 minutes. The top will likely start to show some cracks - it is drier than the interior.
Let the brownies cool completely on a wire rack. Cut into 12 squares, or if using a round springform pan, cut into a nice big triangle. Top each brownie with warm caramel sauce, and a small scoop of your favorite vanilla ice cream.
Caramel Sauce:
Put the water and sugar in a saucepan over medium heat. Bring the mixture to a bare boil to dissolve the sugar, and then jack up the heat to a full rolling boil, and let it boil away for 20 to 30 minutes, or until brownish. Do not touch it. As soon as the sugar is medium brown in color, whisk in the cream (carefully, it can splatter]. The sugar will clump, but gradually be mixed in to the 'syrup'. Continue to boil until thicker. It will thicken even more as it cools. Season with salt and cayenne pepper.
Serve warm on top of the brownie with a scoop of vanilla ice cream.
Easy Cheesy Funeral Potluck Party Potatoes With Optional Add-Ins


Ingredients:
hash brown potatoes, sour cream, onion, pepper, butter, sharp cheddar cheese, broccoli

Directions:
Preheat oven to 350 degrees F., Grease 9x13 pan., Saute onion in butter til tender, don't brown., Mix all ingredients together in bowl including onions and butter., Pour potato mixture in pan and cover,bake aprox. 1 hour. uncover last 10 minute.
Hearty Potato and Leek Soup


Ingredients:
dried white bean, andouille sausage, leeks, butter, all-purpose flour, potatoes, salt, pepper, butter

Directions:
Wash and sort the beans the night before.  Place them in a pot and cover them with 2 inches of water.  Let them soak overnight (or all day if you are preparing for dinner].
Pour the soaking water off the beans and then add water to cover by at least 1 1/2 inches.  Bring to a boil and cook for 30 minutes. Remove from heat and set aside.
While the beans are cooking, trim the leaks and wash with cold water, being careful to wash away the dirt deep in the tops.  Slice the leeks in half lengthwise and chop into 1 inch pieces.
In a large stockpot melt the 6 tbsp butter and cook the leeks on medium-low heat until tender.
Sprinkle the flour over the leeks.  Cook for 2 minutes.  Increase the heat to high and stir in the chicken stock.
Add the potatoes, sliced sausage, cooked white beans, and creole seasoning.  Bring to a boil.  Reduce the heat to medium low and simmer until the potatoes and  beans are tender.  Use a paper towel to absorb any grease from the sausages that has accumulated on the top of the stockpot. Season with salt and pepper to taste. (Taste first -- the sausage will add some salt to the soup]  If desired, add the remaining stick of butter before serving.  (I usually skip this].