xiaoxl/recipe_data huggingface dataset:
Biscuits


Ingredients:
flour, baking powder, cream of tartar, baking soda, salt, sugar, shortening, unsalted butter, buttermilk

Directions:
Preheat oven to 400.
Whisk together dry ingredients.
Cut in shortening and butter.
Stir in buttermilk, just until dough forms.
Turn out onto lightly floured bread board or counter and roll or pat to a thickness of 5/8 to 3/4 inch.  Cut, using 2" cutter, in straight movement.  Do NOT turn cutter.  Put on ungreased baking sheet, 2 inches apart.  Do NOT reroll or rework extra dough,  just pat together and put on baking sheet.  Brush with melted butter (tops ONLY].  Sprinkle with sugar if using for shortcakes.
Put sheet in oven.  Turn oven up to 450 and bake for 20 - 25 minutes, or until golden brown.
Gerry's Lentil Soup


Ingredients:
onions, garlic cloves, gingerroot, celery, carrots, red lentil, curry paste, preserved lemons, fat free chicken broth, diced tomatoes, olive oil

Directions:
"Gently fry onions; garlic and ginger in olive oil, when onions are translucent add curry paste.  Add celery and carrots and stir for a few minutes.  Add chicken broth and tomatoes lentils and lemons, simmer for 30 minutes. Add seasoning to taste."
Cheese and Herb Bites


Ingredients:
mascarpone cheese, mixed fresh herbs, ground black pepper, havarti cheese, parmesan cheese

Directions:
In a small bowl mix together mascarpone, one tablespoon herbs and pepper till well blended.
Combine the cheddar, Havarti and Parmesan in a separate bowl. Top Pretzel Crisps® with a dollop of mascarpone mixture and then sprinkle with cheese blend and remaining herbs.
Fantasy Fudge (Peanut Butter Fudge)


Ingredients:
sugar, margarine, evaporated milk, creamy peanut butter, marshmallow cream, walnuts, vanilla

Directions:
Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan.  Bring to full rolling boil, stirring constantly.
Reduce heat to medium. Continue boiling for 5 minutes, stirring constantly.
Remove from heat, and stir in peanut butter.
Add marshmallow cream, nuts, and vanilla.  Beat until blended.
Pour into greased 13 x 9 inch baking pan.
Let cool, and cut into 1-inch squares.
Beef and Barley Soup I
Category: soups-stews-and-chili
By Martha Dibblee

We are remodeling the kitchen and getting very hungry for food again so I got out the slow cooker and made this soup.  It's perfect when you do not have a lot of time.  Since you can get soup bones that contain little fat, this soup is nearly fat-free.  When the soup is cooled there is no visible fat at the surface.

Ingredients:
2  beef soup bones
2 tablespoons kosher salt
5 stalks celery
1  onion, quartered
½ teaspoon ground black pepper
2  'bouqet garni' spice balls
½ pound baby carrots
¼ cup fresh parsley
11 cloves garlic, peeled
1 cup barley

Directions:
Place beef bones in a large size slow cooker.  Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic.  Fill slow cooker within 2 inches of  the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally. Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones. Remove and discard onion, bouquets garnis, celery, and parsley. Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

Prep time: 20 mins
Cook time: 8 hrs
Total time: 8 hrs 20 mins
Yields: 16 servings

Calories: 58.4
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 12.3 g
Sugars: 1.3 g
Dietary fiber: 3.6 g
Protein: 1.9 g
Sodium: 744 mg
Fabienne's Curried Shrimp Tartlets
Category: appetizers-and-snacks
By Fabienne Riesen

This little tartlet stemmed from my frustration trying to make "phyllo purses." Perfect appetizer before a fancy dinner or brunch with your friends. It's bursting with shrimp, curry, sun-dried tomatoes, green onions, ginger, cumin, coriander, turmeric, and topped with an egg...all hidden under the last sheets of phyllo dough. Well worth your time!

Ingredients:
cooking spray
2 tablespoons olive oil
8  green onions, chopped
2 tablespoons finely chopped sun-dried tomatoes in oil
1 (1 inch) piece fresh ginger, grated
1  lemon, zested and juiced
2 cloves garlic, chopped
1 teaspoon hot Madras curry powder
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 ½ cups chopped raw shrimp
2 tablespoons heavy cream
6 ounces phyllo pastry
4 large eggs
salt and ground black pepper to taste
2 tablespoons salted butter, melted

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray 4 tartlet pans with cooking spray. Heat oil in a small pan over medium-low heat. Cook and stir green onions, sun-dried tomatoes, ginger, lemon zest and juice, garlic, curry powder, coriander, and turmeric until the onions are translucent, 5 to 7 minutes. Increase the heat to medium, add shrimp, and mix until they turn pink, 3 to 4 minutes. Add cream and set aside. Divide the phyllo dough into layers, about 1/16 inch thick. Spray each side with cooking spray, then use to line the prepared pans. Fill each with the shrimp mixture, then top with an egg and season with salt and pepper. Cover with another layer of sprayed phyllo dough. Brush tops with melted butter. Cook in the preheated oven until tops are golden brown, about 20 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 tartlets

Calories: 399.5
Fat: 23.6 g
Saturated fat: 8.6 g
Carbohydrates: 30.6 g
Sugars: 1.9 g
Dietary fiber: 3.7 g
Protein: 18.7 g
Cholesterol: 284.1 mg
Sodium: 484.6 mg
Marinated Shrimp


Ingredients:
large shrimp, water, garlic clove, water, salt, fresh lime juice, fresh cilantro, chives

Directions:
Using a medium sauce pot, place the shrimp in 1 inch (or more] cover the shrimp.
Bring to a boil.
Cover and immediately remove from heat. Set aside 1 minute.
Drain and rinse the shrimp under cold water to stop the cooking and put into a bowl.
Cut the jalapeños in half lengthwise, devein and deseed. Place in a bowl with the shrimp.
Toss with 1/2 cup of water, lime juice, cilantro, and salt to taste.
Cover and refrigerate up to 1 day ahead.
On day serving, drain the shrimp. Toss with Old Bay if using. Add different sized crackers and a tooth pick. Put dipping sauce beside the shrimp. Sprinkle chives on top.
Addictive Cornbread (Gluten Free)


Ingredients:
masa corn flour, baking powder, sea salt, sugar, sugar, butter, eggs, milk

Directions:
Preheat oven to 425 degrees and place a square baking pan inside the oven.
Mix dry ingredients.
Use a fork to mash in softened butter until the whole mixture is an even crumbly texture.
Add eggs and mix them in well with the fork.
Add 1 cup of the milk and mix it in until the batter texture is even.
Add last 1/2 cup of milk and mix.
Carefully with hot pads remove the hot square baking pan and spread 1 tbsp of butter in it, it should melt instantly.
Pour batter into pan.
Carefully return pan with hotpads to oven.
Bake for 18 minutes. Immediately and carefully remove the whole batch of cornbread from pan. Serve hot with butter! mmmmmm!
Smokey-Grill Pepper Jack Wraps


Ingredients:
flour tortillas, iceberg lettuce, black olives

Directions:
Start by pre-heating the Foreman grill.
Slice uncooked turkey dogs in half and then slice into quarter lengthwise.
Slice olives into halves.
Tear lettuce into small pieces.
Place tortillas between dampened paper towels and microwave, approximately 12 seconds per tortilla.
To build: Take a warmed tortilla, place slices of one hot dog onto one half of the tortilla.
Place 2 slices of cheese on top of hot dog slices.
Douse with desired amount of taco sauce.
Scatter olives on top of cheese.
Fold tortilla in half and secure with 3 toothpicks, tucked flat, one each side and one in center.
Spray with butter one one side and place that side down on grill.
Spray top with butter and close grill.
Cook until sizzling and browned, approx 4 minutes.
Remove toothpicks and open tortillas.
Top with lettuce and enjoy!
Coffee Crisps


Ingredients:
water, instant coffee crystals, butter, sugar, salt, eggs, all-purpose flour, instant coffee crystals, instant coffee crystals, espresso coffee, powdered sugar

Directions:
Line cookie sheet with parchment paper; set the cookie sheet aside.
In a small bowl stir together water and coffee crystals or espresso coffee powder until dissolved; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add sugar and salt, beat until combined, scraping sides of bowl occasionally.
Add eggs and coffee mixture; beat until combined.
Beat in as much of the flour as you can with the mixer using a wooden spoon, stir in any remaining flour.
Drop dough by slightly rounded teaspoon 2 inches apart onto the prepared cookie sheet; spread dough into 2-inch circles.
Bake in a 350 degree F oven for 9 to 11 minutes or until browned around the edges.
Cool on cookie sheet set on a wire rack for 2 minutes.
Transfer cookies to a wire rack; cool.
When cookies are cool, fill a pastry bag fitted with a very small round tip with Coffee Icing.
Pipe icing onto cookies in a zigzag pattern. Or, thin icing with additional whipping cream to make icing of drizzling consistency; use fork tines to drizzle icing over cookies ( If desired, sprinkle with crushed coffee crystals. Makes about 20 cookies].
COFFEE  ICING:
Stir together 1/8 teaspoon instant coffee crystals or dash of espresso coffee powder and 1 tablespoon whipping cream until coffee is dissolved.
In a small mixing bowl stir together 1 cup sifted powdered sugar, the coffee-cream mixture and enough additional whipping cream (1 to 2 tablespoons] to make icing of piping consistency.
Mary Jane's Delicious Cookies


Ingredients:
brown sugar, sugar, margarine, canola oil, egg, salt, vanilla, baking soda, cream of tartar, flaked coconut, rolled oats, flour

Directions:
Blend together sugars, margarine, oil, egg and vanilla., Add flour salt, baking soda and cream of tarter., Add remaining ingredients and mix well., Drop on cookie sheet by spoonfull and press down with a fork., Bake at 350° for 12-15 minutes.
Sour Cream Sugar Cookies I
Category: desserts
By Janel Deppe

Soft sugar cookies  =)

Ingredients:
1 ½ cups white sugar
1 cup butter
1 teaspoon vanilla extract
2  eggs
1 cup sour cream
5 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 tablespoons evaporated milk
1 teaspoon vanilla extract
⅛ teaspoon salt
4 cups confectioners' sugar

Directions:
Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs.  Add sour cream. Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda.  Gradually add to the egg-sugar mixture. Cover and chill dough for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Roll out on lightly floured surface to 1/4 inch thick.  Cut out cookies.  Bake on lightly greased cookie sheet for 10 - 12 minutes. To Make Frosting:   In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth.  Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar.  Beat until well blended.  Color as desired and frost cooled cookies.

Yields: 5 dozen

Calories: 280.7
Fat: 11 g
Saturated fat: 6.7 g
Carbohydrates: 42.6 g
Sugars: 25.9 g
Dietary fiber: 0.6 g
Protein: 3.5 g
Cholesterol: 40.6 mg
Sodium: 182.9 mg
Plum Skillet Cake
Category: desserts
By Becky Hathaway

This plum skillet cake tastes as good as it looks!

Ingredients:
1 tablespoon unsalted butter
all-purpose flour, as needed
1 cup all-purpose flour
½ teaspoon coarse salt
½ teaspoon baking powder
¼ teaspoon baking soda
4 tablespoons unsalted butter, at room temperature
¾ cup white sugar
1 large egg
½ cup low-fat buttermilk
2 medium ripe plums, pitted and thinly sliced
2 tablespoons white sugar

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Butter an 8-inch cast iron or oven-proof skillet. Dust with flour, tapping out any excess. Whisk together 1 cup flour, salt, baking powder, and baking soda in a medium bowl. Combine 4 tablespoons butter and 3/4 cup sugar in a large bowl; beat with an electric mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition. Pour batter into the prepared skillet and smooth the top with an offset spatula. Fan plum slices on top of batter, and sprinkle with remaining 2 tablespoons sugar. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 8-inch cake

Calories: 309.6
Fat: 10.9 g
Saturated fat: 6.5 g
Carbohydrates: 49.8 g
Sugars: 32.4 g
Dietary fiber: 0.9 g
Protein: 4.3 g
Cholesterol: 57.7 mg
Sodium: 375.9 mg
Uncooked Fondant


Ingredients:
butter, margarine, light corn syrup, vanilla, salt, confectioners' sugar

Directions:
Blend butter, syrup, vanilla, and salt in a large mixing bowl.
Add confectioners sugar all at once.
Mix together, first with a spoon, then with hands, kneading well.
Turn out onto a board and continue kneading until mixture is well blended and smooth.
Store wrapped in a tight container in a cool place.
Makes about 25 centers.
Chicken Francese


Ingredients:
boneless skinless chicken breasts, all-purpose flour, eggs, parmesan cheese, salt, pepper, parsley, olive oil, butter

Directions:
If needed, pound chicken breasts down to 1/4"-1/2" thickness to ensure even cooking.
Heat olive oil and butter in a skillet over medium-medium high heat.
Pour flour into a shallow dish (for coating chicken].
Beat eggs, Parmesan cheese, salt, pepper, and parsley together and place in another shallow dish (also for coating chicken].
Dip the chicken in the flour and allow the excess to fall off.
Dip the chicken in the egg mixture and allow the excess to run off.
Place chicken in the skillet and cook until golden brown, about 3-4 minutes per side.
Enjoy!
Chili Sauce


Ingredients:
tomatoes, sweet onions, green peppers, red bell peppers, apple cider vinegar, black pepper, kosher salt

Directions:
Grind the tomatoes, peppers, and onion in a meat grinder., Put all the ingredients in a large canning pot., Bring to a boil and boil 20 minutes., Put in 8-1/2 pint jars and seal.
Slow Cooker Sauerkraut and Sausage
Category: meat-and-poultry
By grannycancook

Here's an old recipe I have used for years. Sauerkraut and pork sausage cooked slowly in a slow cooker. Yummm!

Ingredients:
1 (20 ounce) can sauerkraut
¼ cup brown sugar
1 ½ pounds ground pork sausage
1  onion, sliced

Directions:
In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut. Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 4 to 6 servings

Calories: 639.8
Fat: 55.1 g
Saturated fat: 19.8 g
Carbohydrates: 19 g
Sugars: 13.4 g
Dietary fiber: 3.3 g
Protein: 17.2 g
Cholesterol: 92.6 mg
Sodium: 1652.7 mg
Finger Lickin' Sticky Chicken


Ingredients:
chicken wings, light olive oil, Kikkoman soy sauce, honey, cornflour

Directions:
Throw nibbles in frypan with olive oil, sear, sear, sizzle, sizzle, to get it lightly sealed (about 3 mins of tossing in pan]
Stick the lid on to cook almost through for about 10 mins or until your gut instinct says it's more than half done.
Pour in the soy sauce and honey, turn and coat all nibbles, simmer on low, leave lid on while you do whatever else needs doing for your meal.  It's pretty forgiving, you can leave it to sit like this for quite a while.
Scrape all the chook up one end of the pan while draining juices down the other end.  This is where you turn the TV cameras off, it's not a glamorous step but it works!  I get a clean coffee mug, about 1/4 full of cornflour, and I quickly dip the mug into the juices and stir, dip and stir, dip and stir.  Pour the contents into the pan.  Rinse the mug before it cements : ]]].
Stir the chook around in the sauce, til it's thickened to your liking.
Serve and Enjoy.
Easiest Peach Cobbler


Ingredients:
character(0]

Directions:
Preheat oven to 400 and grease a 9x13 cake pan.
Reserve approximately 1/2 cup of cake mix.
Pour the contents of the peach cans (including juice!] into a large mixing bowl.  Add to this the larger portion of the cake mix and stir to combine.
Empty the batter into the greased cake pan and sprinkle the top with the reserved cake mix.  Bake.
Hard-Fried Chicken


Ingredients:
all-purpose flour, baking powder, fresh ground black pepper, whole chicken, sea salt

Directions:
Make the dredge: In a large bowl, combine the flour, seasoning, baking powder, and pepper.
Fry the chicken: Prepare a deep-fryer or fill a large (at least 6-quart] pot halfway with oil and heat to 355°F to 360°F Dredge the chicken in the flour mixture, shake off the excess, and fry until the chicken is dark brown and the crust is brittle, 16 to 18 minutes. Drain on paper towels and season with salt to taste.
Note: the authors and chefs kept recommending to "clap" your chicken pieces together after dredging them -- so Clap your chicken!
Plum Dumplings - Blommeboller


Ingredients:
potatoes, flour, sugar, eggs, salt, butter, plums, butter, sugar, cinnamon

Directions:
Cook and peel the potatoes.
Mash in a large bowl.
Add the flour, sugar, eggs, salt and melted butter and mix well to make a dough.
Roll out quite thin and cut into rounds the diameter of a teacup.
Remove pits from the plums and fill each cavity with a sugar cube.
Place 1 filled plum in each round of dough and pinch edges together.
Cook in lightly salted boiling water about 10 minutes.
While the dumplings are cooking, mix the bread crumbs with the melted butter.
When dumplings are cooked, drain and roll in bread-crumb mixture and then in sugar and cinnamon.
These are a delicious accompaniment to either roast beef or roast pork.
Southwest Style Hashbrowns Halibut #SP5


Ingredients:
kosher salt, chives, extra virgin olive oil

Directions:
Combine potatoes, salt, and chives together in a bowl.
Place 1/4 of potato mixture on each of the fish filets, packing mixture onto fish tightly and fully.
Heat oven to 350 degrees.
Heat olive oil in a large, oven proof skillet over medium high heat.  Cast iron would be ideal.
When oil begins to shimmer, place fish filet, potato side down, into the skillet.  Continue to cook potato side down until hash browns become golden brown.  Place skillet in oven and continue to cook until fish is cooked though, about 12 minutes.
Remove from oven.  Serve fish potato side up.
Old-Fashioned Raisin Sugar Cookies


Ingredients:
unsalted butter, sugar, vanilla extract, baking powder, salt, egg, unbleached all-purpose flour, raisins, currants

Directions:
Preheat the oven to 425°; lightly grease (or line with parchment] two baking sheets.
In a bowl, beat together the butter, sugar, vanilla, baking powder, and salt.
When smooth, beat in the egg.
Add the flour and raisins, stirring until well combined.
Drop the dough by the tablespoonful onto prepared baking sheets.
Using the bottom of a glass dipped in sugar, flatted the dough to a scant 1/2 inch thick.
Bake the cookies for 9 minutes, until they are barely set and just starting to brown around the edges.
Remove them from the oven, let them rest on the pan until you can move them without them breaking, then transfer to a rack to cool.
*For crisp cookies, bake in a 350° preheated oven for 13-15 minutes, until the cookies are starting to brown around the edges.
Garlic and Ranch Turkey Burgers
Category: meat-and-poultry
By BIGJRULES

Garlic and ranch flavored turkey burgers are a quick and delicious recipe for families on the go.

Ingredients:
1 pound ground turkey
1 (1 ounce) package ranch dressing mix
1  egg
3 cloves garlic, minced
¼ cup Worcestershire sauce
seasoned salt and pepper to taste

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties. Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 burger patties

Calories: 218.7
Fat: 9.8 g
Saturated fat: 2.6 g
Carbohydrates: 7.7 g
Sugars: 1.8 g
Dietary fiber: 0.1 g
Protein: 24.2 g
Cholesterol: 130.1 mg
Sodium: 795.8 mg
Aarsi’s Ultimate Whole Mung Bean Lentils


Ingredients:
green chili pepper, cumin seed, red chili powder, asafoetida powder, garam masala, yellow onion, tomatoes, garlic cloves, ginger, cloves, ghee, salt, water

Directions:
Wash the whole mung beans to get rid of any dirt.
Soak them in fresh water for at least one hour.
Heat ghee in a pressure cooker and add bay leaf, cloves, asafetida, cumin seeds, ginger, green chili, garlic and onions. Sauté until the onions are golden brown.
Add tomatoes along with red chili powder and garam masala. Combine all the ingredients and place a lid. Cook this for eight minutes or until the tomatoes are soft and mushy.
Remove the lid. Add 4 Cups of water to this along with the drained beans and salt. Combine and place the pressure cooker lid with the whistle on.
On medium heat, cook this until four whistles go off. You might have to cook it longer, depending on the type of pressure cooker you are using.
Switch off the gas. Let the pressure cooker cool down.
Remove the lid and check if the lentils are soft and adjust the salt level.
If the lentils appear to be a little andante, place the pressure cooker back on the stove with the lid on and wait for another two whistles to go off.
Repeat step 8.
Garnish with Juliann fresh ginger and serve hot to your loved ones!
Tips: This recipe can be turned to ‘Mung Bean Soup’ by adding more water.
Number of whistles will depend on the duration for which the lentils were soaked in water. Longer the soak time, less whistles it will require.
However, soak the lentils no longer then two hours.
Black Bean-Quinoa Burgers


Ingredients:
quinoa, onion, sun-dried tomato packed in oil, black beans, garlic

Directions:
In a small saucepan combine quinoa and 1 1/4 cup water seasoned with a dash of salt and bring to a boil.
Once boiling, cover, and reduce to medium-low heat to simmer for about 20 minutes or until all the liquid is absorbed. When the quinoa is done, you should have about 1 1/2 cups cooked quinoa.
While waiting for the quinoa to cook, put the onion and sun-dried tomatoes in a medium-sized frying pan and cook for 3-4 minutes or until the onion is soft.  The genius part of having the sun-dried tomatoes in this step is that there is no need to add any extra oil, as the the tomatoes should have enough oil still on them to cook up the onion.
Add garlic, steak seasoning, 3/4 cup black beans, and 1/2 cup water (you can add a little more if you want, but I find that my burgers don't stay together very well using more water], stirring to combine.
Simmer this mixture for about 5 minutes or until most of the liquid has evaporated (VERY important as the less liquid you have, the more likely the patties will stay together].
Preheat oven to 350 degrees.
Place hot mixture along with 3/4 cup cooked quinoa into food processor and pulse until smooth.
Transfer blended mixture into a mixing bowl and stir in remaining 3/4 cup cooked quinoa and 3/4 cup black beans.  You can choose to season with salt and pepper at this time, but I usually feel as if the steak seasoning is enough for my taste buds.
Allow the mixture to cool a couple minutes, so you don't burn your hands during the patty-making process.
Mold the mixture into 8 patties, or about 1/2 cup each by patting with hands.
Place on greased baking sheet and bake for about 20 minutes.
Flip burgers and bake for another 10 minutes (the outside should be crispier].
Serve with desired toppings on buns or bread and enjoy!