xiaoxl/recipe_data huggingface dataset:
Italian Tuna Pasta Bake


Ingredients:
onion, butter, cornflour, water, mixed herbs, fresh parsley, tuna, fresh ground black pepper, onion, butter, plain flour, milk, cheddar cheese

Directions:
Preheat the oven to 350°F
Cook the pasta in salted water until al dente, then drain and refresh in cold water to stop it from over cooking.
Melt the butter in a saucepan and sauté the onion until soft.
Stir the corn flour into the water until dissolved, then add to the onion pan along with the tomato soup.
Bring to a boil, add the herbs and then cook gently, stirring for five minutes.
Mix in the flaked tuna and heat through. Season to taste.
Mix into cooked pasta.
For the cheese and spinach sauce, melt the butter in a saucepan and sauté the onion until transparent.
Add the flour and continue stirring the mixture all the time.
Gradually pour in the milk and keep stirring until the sauce is thickened and smooth.
Add the chopped spinach and stir until wilted.
Remove from the heat and stir in the 2 c grated Cheddar cheese.
Grease a baking dish and add the tuna and tomato mixed with the pasta, and then pour the spinach sauce over top.
Sprinkle with some grated Cheddar cheese and bake in the oven for 25 minutes until golden.
This can also be frozen. Assemble casserole but do not sprinkle with cheese or bake. Thaw in refrigerator before baking. Sprinkle with cheese and bake according to normal instructions.
Mustard Rye Bread


Ingredients:
water, stone ground mustard, margarine, butter, bread flour, gluten flour, brown sugar, caraway seed, salt, dry yeast

Directions:
Place all ingredients in bread pan in the order that manufacturer recommends., If available, select whole wheat cycle, or select Basic/White cycle., When bread is baked, remove from pan and cool on wire rack.
Italian Style Pork Chops


Ingredients:
green bell peppers, tomato sauce, Italian-style stewed tomatoes, water, onion, salt, pepper, garlic clove, Worcestershire sauce, brown rice

Directions:
Sprinkle pork chops with a little salt and pepper.
Brown chops on both sides in oil in skillet over medium heat.
Remove chops from skillet; drain and set aside.
Cut the top off of 1 bell pepper; remove the seeds.
Cut six 1/4 -inch thick rings from the other bell pepper; set aside.
Seed and chop remaining bell pepper.
Combine chopped green pepper, tomato sauce, stewed tomatoes, water, onion, Italian seasoning, salt, pepper, garlic, and Worcestershire sauce in a large bowl and mix well.
Spread rice evenly in a lightly greased 9x13 inch baking pan.
Slowly pour tomato mixture over rice.
Arrange pork chops over the rice mixture.
Top each pork chop with a pepper ring.
Bake uncovered at 350 degrees Fahrenheit for 1  hour or until rice is tender.
Party & Holiday Rolls


Ingredients:
active dry yeast, fresh yeast cakes, warm water, salt, sugar, boiling water, eggs, flour, Crisco shortening

Directions:
1. Put yeast into 1/4 cup of warm water. Place shortening, salt and sugar in large mixing bowl. Pour boiling water over these, let stand until lukewarm, not hot! Add yeast/water mix. Beat in eggs. Stir in flour gradually using only enough to make a soft dough, barely past sticky stage to smooth. It will be very light dough! Beware of adding too much flour.
2. Place in a Large Greased Bowl. Cover with a plate. Refrigerate overnight (4 to 12 hours] until dough TREBLES in bulk.
3. Remove bowl from refrigerator. Gently punch down bread. Butter hands with soft butter. Pinch off small pieces of dough, shape into balls for four dozen small rolls or three inch balls For large rolls, place about two inchs apart on greased or sprayed oblong baking pan. Semi-flatten for biscuit shape. Brush lightly with melted butter on tops.
4. Let rolls rise two hours in warm place without drafts. Bake in preheated oven at 425*F. for 20 minutes until very lightly browned on top. Makes 2 to 4 dozen depending on size you make. These rise very high and are seamless in the pan. They do not last on the table more than an hour for a large family.
My Note Make 2 large pan, 44 rolls +.
I love homemade rolls but I hate to have to buy bread flour to make it. Now I have a recipe that uses regular all-purpose flour.
I always put a little sugar in the yeast. I'm also very good about checking the expiration on the yeast. The yeast does work well with 1 tablespoon of sugar. It should froth right away in 15 minute Or your yeast is too old. I keep mine in fridge. Keep only about 6 months without this test. It is called proofing.
Pumpkin Bread


Ingredients:
all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, shortening, white sugar, vanilla, eggs, canned pumpkin, water, walnuts

Directions:
Pre-Heat oven to 350.
Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg together onto a sheet of wax paper.
In a large bowl, cream the shortening, sugar and vanilla until fluffy. Add the eggs, ont a time, beating thouroughly after each addition.
Stir in pumpkin and then stir in dry ingredients in 4 additions, alternating with the water until just smooth. Do not overbeat.
Add walnuts now if you like.
Turn into a greased loaf pan and bake for 50 min.- 1 hour or until toothpick inserted in centre comes out clean.
Gordon Ramsay’s Roasted Tomato Soup


Ingredients:
olive oil, plum tomatoes, garlic cloves, fresh thyme sprigs, white sugar, basil

Directions:
Combine the tomatoes, onion and garlic in a mixing bowl and season with olive oil, salt and pepper. Lay out on a baking tray and sprinkle with the thyme, basil and sugar.  Roast in the oven at 425 degrees until caramelized.
Pour the tomatoes into a blender and puree. While the blender is running, ladle in hot stock to smooth the soup. You may not use all of the stock. Chicken Stock may be subsitituted for vegetable stock.
For garnish, heat 2 tbsp olive oil, lightly sauté 4 small clusters of cherry tomatos on the vine. Serve on top of the soup with 4 basil leaves, thinly sliced.
Hodgson Mill's Oven-Ready Bran Muffins


Ingredients:
boiling water, brown sugar, butter, white flour, baking soda, salt, eggs, buttermilk

Directions:
Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.
In a separate bowl blend sugar and butter.
Measure and combine flour, baking soda, and salt.
Combine the moist bran with the beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and the flour, soda and salt.
Stir until well blended.
At this point you can place the batter in the fridge for future use or bake at once.
When preparing to bake, preheat oven to 400 degrees.
Stir batter well and spoon into prepared muffin tins.
Bake 15 minutes.
Keep remaining mixture in airtight container for 2 to 4 weeks.
Buttermilk Yeast Biscuits


Ingredients:
dry yeast, warm water, flour, white sugar, baking soda, baking powder, salt, buttermilk

Directions:
Dissolve yeast in warm water in a small bowl and set aside.
Sift next 5 dry ingredients together in a large bowl.
Add remaining ingredients and yeast mixture to large bowl of dry ingredients and mix well.
Store in covered container or ziploc bag in refrigerator until ready to bake.
Pinch off into bisquits and bake in an ungreased pan for 20 minutes at 400.
Kart-Wheels


Ingredients:
all-purpose flour, butter, powdered sugar, baking powder, milk

Directions:
Heat oven to 375.
Mix flour, butter, powdered sugar, baking powder and just enough milk until dough forms (if dough seems dry, mix in more milk, 1 tsp at a time].
Dive dough into 6 equal parts.  Shape each part into a ball.  Place on an ungreased cookie sheet; flatten slightly.  Make an indentation, 1 3/4 inches in diameter and about 3/4 inch deep, in center of each flattened ball.
Fill each indentation with about 2 tablespoons of pie filling.  Bake until the edges begin to brown, 20 to 25 minutes.
Black Bean Poblano & Fried Egg Tostados


Ingredients:
black beans, lime juice, fine sea salt, coconut oil, poblano chile, red onion, ground cumin, corn tortillas, eggs, pico de gallo, cilantro leaf, queso fresco, avocado, lime wedge

Directions:
Drain the black beans, reserving 1/4 c of the liquid from the can. Combine the beans and reserved liquid in a small saucepan; bring to a boil over medium-high. Cook, stirring often, until the beans are heated through, about 2 minutes. Mash the beans coarsely with a potato masher. Stir in the lime juice and 1/4 tsp of the salt. Remove from the heat, cover to keep warm.
Melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high. Add the poblano and red onion; cook until tender and lightly browned, 7 to 8 minutes. Sprinkle with the cumin and remaining 1/4 teaspoon sale; cook, stirring often, until fragrant, about 1 minute. Wipe the skillet clean.
Melt 1 tablespoon of the coconut oil in the skillet over medium-high. Fry tortillas, 2 at a time, until crisp & golden brown, about 2 minutes per side, and add 1 tablespoon of the coconut oil after the second batch. Transfer the crisp tortillas to a wire rack.
Reduce the heat to medium-low and melt the remaining 1/2 tablespoon coconut oil in the skillet; break the eggs into the skillet, and cook until the eggs detach from the bottom of the skillet, 2 to 3 minutes. Remove from the heat; cover and let stand until the whites are set and the yolks are still runny, about 2 minutes. Carefully transfer the eggs to a cutting board, and separate them gently with a knife.
Spread 2 tablespoons of the bean mixture on each tostada. Top with 1 tablespoon of the poblano mixture and 1 egg. Serve with the pico de gallo, cilantro, quest fresco, avocado slices and lime wedges.
Per Serving: CALORIES 566; FAT 33g (sat 15.6g, mono 10g, poly 3.8g]; PROTEIN 23g; CARB 48g; Fiber 12g; SUGARS 5g; CHOL 377mg; IRON 4mg; SODIUM 982mg; CALC 193mg per "The Ultimate Guide to Clean Eating".
Beef With Veggies


Ingredients:
beef, onion, celery, green beans, olive oil, soy sauce, basil, carrot, wine, black pepper, beef bouillon cubes

Directions:
Heat the olive in the skillet., Add the onions for 3 minutes., Add the beef and the soy sauce., Let is simmer for 30 minutes., Add all the ingredients., And simmer it for another 5 minutes.
Best Banana Bread


Ingredients:
butter, brown sugar, granulated sugar, bananas, eggs, flour, baking powder, baking soda, salt, vanilla extract, walnuts, pecans

Directions:
Preheat oven to 350.
Cream butter and sugars until fluffy.
Add banana chucks and beat until smooth.
Beat in eggs one at a time.
Add Vanilla.
In a seperate bowl combine flour, baking powder, baking soda, and salt.  Sift together.
Slowly add dry ingredients to banana mixture.  Blend throughly.
Fold in nuts.
Turn into greased 9x5 loaf pan.
Bake 55-60 minutes or until wooden toothpick inserted in center comes out clean.
Turn out on rack to cool.
Wrap in foil or plastic wrap and let stand overnight before slicing.
Posh Chocolate Tart


Ingredients:
eggs, dark chocolate, butter, caster sugar, flour, butter, icing sugar

Directions:
Put the 6 ounces of butter, icing sugar and 2 egg yolks in a bowl and blend or whiz up in a food processor. Blend in the flour until you have a paste, then chill for about an hour.
Preheat oven to 350f/180c/gas mark 4. Roll out the pastry to line a fluted 8 inch tart tin. Grease the tin, line with the pastry and blind bake for approx 20 minutes until a golden biscuit brown. Remove and allow to cool.
Increase oven temp to 375°F/190°C/gas mark 5. Put the 7oz chocolate and 5oz butter in a bowl over a barely simmering pan of water. Allow to melt and stir until smooth and glossy then allow to cool off the pan for a few minutes.
In a separate bowl, put the 2 whole eggs, 3 egg yolks and caster sugar. Whisk until pale and thick. Gradually add the melted chocolate, stirring all the while. Blend thoroughly.
Pour the chocolate mixture into the pastry case and pop in the oven for 5 minutes. Remove and allow to cool.
Decorate with a sprinkle of edible gold dusk and serve thin slices of tart with thick cream.
Deep South Tomato Casserole!


Ingredients:
diced tomatoes, green onion, green pepper, garlic cloves, Stove Top stuffing mix, flat leaf parsley, Worcestershire sauce, Tabasco sauce, dark brown sugar, sharp cheddar cheese

Directions:
Preheat oven to 350°F.
Combine all ingredients and stir well.
Pour into 9x9 greased casserole dish.
Bake 35-40 minutes until nice and bubbly.
Can be prepared ahead of time, covered and refrigerated until baking time. It will take about 10 extra minutes to bake.
*** Note about the* Stove Top! It is: 1-1/4 c any flavor.
Whole Wheat Chapati
Category: bread
By COOKLOVE

Similar to a wheat pita, it is bread made of whole wheat flour.  I make it for my diabetic husband all the time.  Serve these with your favorite fish or vegetable dish.

Ingredients:
1 cup whole wheat flour
1 pinch salt
1 tablespoon olive oil
¼ cup water

Directions:
Sift together flour and salt in a bowl.  Stir in olive oil and water, and then knead until firm and elastic.  Divide into four balls, and roll as flat as possible with a rolling pin. Heat a frying pan over medium-high heat.  Cook the chapati on both sides until golden brown, about 1 minute per side.  If desired, sprinkle with additional olive oil before serving.

Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Yields: 4 chapati

Calories: 131.5
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 21.8 g
Sugars: 0.1 g
Dietary fiber: 3.7 g
Protein: 4.1 g
Sodium: 1.6 mg
Colorado Mel's Caramel Rum Fondue


Ingredients:
evaporated milk, rum

Directions:
Put all ingredients into your electric fondue pot.
Turn heat on to medium setting.
Stir frequently until completely melted and smooth.
Turn down to low and just keep warm.
OR.
Cook all ingredients together in microwave or on stove top until completely melted and smooth.
Add to any type fondue pot and keep heated for duration of the party.
Healthier Slow Cooker Chicken and Dumplings
Category: soups-stews-and-chili
By MakeItHealthy

This is an easy slow cooker recipe that cooks while you are at work! We added more veggies and used natural (not condensed) soup to make this recipe healthier.

Ingredients:
4  skinless, boneless chicken breast halves
2 tablespoons butter
2 cups natural cream of chicken soup
1  onion, finely diced
3  carrots, sliced
10 ounces refrigerated reduced-fat biscuit dough, torn into pieces
1 cup frozen peas

Directions:
Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots after 5 hours of cooking. Place torn biscuit dough in slow cooker 30 minutes before serving. Cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm, about 10 minutes, before serving.

Prep time: 10 mins
Cook time: 5 hrs 35 mins
Total time: 5 hrs 45 mins
Yields: 8 servings

Calories: 247.6
Fat: 7.1 g
Saturated fat: 3.1 g
Carbohydrates: 29.3 g
Sugars: 3.9 g
Dietary fiber: 2.8 g
Protein: 16.2 g
Cholesterol: 40.5 mg
Sodium: 758 mg
Red Beans


Ingredients:
bacon, yellow onion, celery, bell pepper, garlic cloves, kosher salt, black pepper, cayenne pepper, bay leaves, dried parsley, dried thyme, ham hock, smoked sausage, green onions, avocado

Directions:
Quick soak the beans (I never remember to soak them the night before so I always quick soak]. Put them in hot water, bring it to a boil for 2 minutes then cover, turn off the heat and let them sit for an hour.
While the beans are soaking, place the bacon in a large pot or dutch oven and cook over medium low heat until the fat renders out and the edges are brown. Add onions, celery and bell pepper - cook until translucent.  Add garlic and cook for 1 minute then add salt, pepper, cayenne, parsley, thyme, bay leaves, ham hock, beans and soaking water. Bring beans to a boil then reduce and simmer uncovered for about 2 hours or until beans start to thicken and are tender. If you like your beans thick you can smash some of them with a potato masher or break them up with a stick blender. Serve over brown rice.
Garlic Roasted Pumpkin


Ingredients:
prepared pumpkin, extra virgin olive oil, garlic clove, coarse salt, fresh ground pepper

Directions:
Peel and cut pumpkin to about the size of 1/2 med potato.
Place into an ovenproof dish. Drizzle olive oil over pumpkin pieces. Add crushed garlic, course ground salt and freshly ground pepper to taste.
Toss to coat the pumpkin evenly.
Bake in oven on 210°C for approx 30 minutes or until pumpkin is soft and golden.
Green Chile Chicken Pot Pie


Ingredients:
yellow cornmeal, yellow cornmeal, baking powder, baking soda, whole wheat flour, fat-free buttermilk, egg, reduced-fat cheddar cheese, green chilies, zucchini, skim milk

Directions:
Preheat oven to 400.
In a small bowl combine cornmeal through wheat flour. Make a well in the center, and combine buttermilk, egg, cheese, and 2 T chiles. Mix gently and set aside.
In an 8 x 8 dish mix chicken, soup, vegetables, milk, and remaining chiles. Microwave for 4 minutes to heat through, then stir.
Top chicken mixture with cornmeal mixture, then sprinkle with remaining cheese.
Bake 35 minutes, or until cornbread is golden and middle is done.
Venison Salami
Category: meat-and-poultry
By Amy Miller

This is my grandmother's recipe for homemade salami, you can use ground beef also if you don't have any venison around. It's worth the effort to make it.

Ingredients:
5 pounds ground venison
2 ½ tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
2 tablespoons white sugar
3 tablespoons cracked peppercorns
4 teaspoons mustard seed
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons hickory-flavored liquid smoke
1 ½ teaspoons salt

Directions:
Place ground venison in a large plastic bowl or bucket.  Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt.  Mix well, then cover tightly and refrigerate for 24 hours. On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes.  Re-cover and refrigerate for another 24 hours. On the third day, mix and knead the mixture again for another 2 to 3 minutes.  Refrigerate for 1 hour. Preheat oven to 250 degrees F (120 degrees C). Shape mixture into 2 or 3 round logs, about 4-inches in diameter.  Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.

Prep time: 45 mins
Cook time: 5 hrs
Total time: 2 days
Yields: 5 pounds

Calories: 76.5
Fat: 1.7 g
Saturated fat: 0.6 g
Carbohydrates: 1.3 g
Sugars: 0.7 g
Dietary fiber: 0.2 g
Protein: 13.2 g
Cholesterol: 48.2 mg
Sodium: 552.5 mg
Vegan Biscuits and Gravy (Using Bisquick)


Ingredients:
soymilk, butter, onions, flour, water, garlic powder, fresh ground black pepper, cornstarch

Directions:
First make your biscuits by combining the bisquick mix and soymilk.  Cook in a 450 degree oven for 8 minutes.
Melt butter, and cook onion until translucent.
While onion is cooking, dissolve your vegetable base in water, add garlic powder, black pepper and braggs amino acid.  (I didn't measure the braggs, just poured some in to taste].  Set aside.
When onion is done, add flour and begin to slowly add water mixture to form your gravy.  Dissolve cornstarch in a little bit of cold water and add to gravy to thicken.
Pour gravy over biscuits and enjoy!
Chinese Style Egg Custard Tarts


Ingredients:
butter, confectioners' sugar, egg, flour, vanilla extract, sugar, water, vanilla extract, eggs, evaporated milk

Directions:
Direction to make crust.
Mix sugar, butter and flour.
Then add egg and vanilla extract.
Mix well.
Texture of dough should be slightly moist, not dry (add margarine if too dry], and not oily (add flour if too oily].
Pull dough and make a ball shape to about 1.
5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
Boil sugar and water until sugar is melted.
Cool down to room temperature.
Add eggs, vanilla extract and evaporated milk.
Filter the mixture through the strainer.
Pour into the tart crust.
Preheat oven for 10 minutes.
Bake at 230 degrees (C] for 15-20minutes until golden brown and the filling raise up a little bit.
Chocolate Pumpkin Pecan Pie
Category: desserts
By Yoly

This pie has a bottom layer of chocolate, a middle layer of pumpkin, and is topped with pecan pie. A beautiful pie to serve during holidays or to company any time of the year.

Ingredients:
1 (15 ounce) can pumpkin puree
3 large eggs, at room temperature
½ cup white sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon ground ginger
½ teaspoon salt
3 ounces semisweet chocolate (such as Baker's®), chopped
1 tablespoon unsalted butter, melted
¼ cup brown sugar
¼ cup dark corn syrup (such as Karo®)
1 large egg
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans
1 (9 inch) deep-dish pie crust
24 pecan halves (optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside. Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside. Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans. Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie. Bake in the preheated oven until pie is set, 55 to 65 minutes.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 9-inch pie

Calories: 365.4
Fat: 20.5 g
Saturated fat: 5.6 g
Carbohydrates: 42.8 g
Sugars: 24.7 g
Dietary fiber: 3.2 g
Protein: 5.5 g
Cholesterol: 77.5 mg
Sodium: 437.7 mg
Classic Pancit Bihon


Ingredients:
cooked pork, garlic cloves, onion, soy sauce, fish sauce, cabbage, carrots, celery, shiitake mushrooms, chicken broth, green onion, limes, lemons

Directions:
First a note*** I used left over pork roast cooked in the crockpot for this recipe.
However, there are many variations of pancit-- some calling for a combination of pork, chicken, shrimp.
You may start with raw meats just poach them in a small amount of water and cool and shred.
Save the broth to use where chicken broth is called for later in the recipe.
(Reserving 2 cups].
Soak rice noodles in hot tap water in large bowl for about 20 minutes and then drain in colander.
Do this while preparing vegetables.
Heat oil to medium in a very large pan with deep sides.
Saute onion and garlic 3 minutes.
Add meat, soy sauce and fish sauce.
(Another note, you may choose to add more fish sauce but this is really potent stuff. If you have never cooked with it before, stick to the recipe.]
Turn up the heat to high.
Add cabbage, carrots, mushrooms, celery, a pinch of salt and pepper and 1 cup of broth.
Stir fry 2 minutes or until veggies are crisp tender.
Reduce heat to low and add rice noodles, in small amounts, stirring to break up.
Add broth as needed to keep mixture from becoming too dry.
Cook just until noodles are warm.
Serve with lime or lemon wedges, scallions to sprinkle on top and extra soy sauce.
You may also offer cilantro leaves and or hard cooked egg slices.
Cottage Cheese Onion Muffins


Ingredients:
all-purpose flour, sugar, baking soda, butter, chives, eggs, milk, small curd cottage cheese

Directions:
Preheat oven to 400 degrees.
Coat muffin tins with cooking spray.
Sift together flour, sugar and baking soda. Then add remaining ingredients, one at at time, in the order listed in the ingredients. Stir to incorporate each before adding the next.
Fill muffin tins 1/2 full and bake for 15-20 minutes.
Cool a few minutes before removing from muffin pan.
Serve with butter.