xiaoxl/recipe_data huggingface dataset:
Lentils With Rice and Potato


Ingredients:
red lentil, basmati rice, potato, cloves, cumin seed, onion, turmeric, salt, water

Directions:
Place lentils in a bowl and cover with cold water, allow to stand for 15 minutes Wash the lentils in running water till the water runs clear.
Heat the oil in a large pan and fry the cloves and cumin seeds for 2 minutes.
Add the onion and potato, stir and fry for 5 minutes.
Add the lentils, rice, turmeric and salt and fry for 3 minutes.
Add the water, bring to the boil, cover the pan , reduce the heat and simmer for 15 minutes.
Turn off the heat, leave the lid on the pan and let it stand for 10 minutes.
Serve with any curry dish.
Hg's So-Good Chocolate Chip Softies! - Ww Points = 1


Ingredients:
whole wheat flour, Splenda granular, unsweetened applesauce, pumpkin puree, brown sugar, vanilla extract, baking soda, salt

Directions:
Preheat oven to 375 degrees.
In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt]. Mix well.
In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract]. Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips.
Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm]. Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty!
Pumpkin Date Nut Bread


Ingredients:
butter, sugar, eggs, pumpkin, orange zest, flour, baking powder, baking soda, salt, cinnamon, ground cloves, pumpkin pie spice, walnuts, pitted dates

Directions:
Preheat oven to 350° and grease a 9x5 inch loaf pan.
In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth.
Stir in pumpkin, orange zest and orange juice.
In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates.
Pour all at once into batter in mixing bowl and stir by hand only to moisten.
Pour into prepared loaf pan.
Bake for 60 minutes or until toothpick inserted comes out clean.
Cool in pan for 10 minutes, them remove loaf to rack to cool completely.
Almond Butter Cinnamon Vanilla Oatmeal


Ingredients:
quick-cooking oats, almond butter, skim milk, water, vanilla extract, ground cinnamon

Directions:
Using a medium sized saucepan on high heat place oats,milk vanilla and cinnamon., Let come to a boil, reduce heat to medium., Cook until the oats look cooked and add the almond butter., stir together and enjoy.
Caramel Dumplings


Ingredients:
self-raising flour, salt, butter, sugar, vanilla, milk, butter, brown sugar, salt, water

Directions:
Sift flour and salt into basin, rub in butter, add sugar.
Add combined milk and vanilla, mix well.
Combine all sauce ingredients in large saucepan, stir constantly until boiling, reduce heat.
Drop tablespoons of dumpling dough into simmering sauce.
Cover, simmer 20 minutes.
Serve with whipped cream.
Dill Butter
Category: side-dish
By Holly

My soon to be mother-in-law told me about this. It's great on toast and perfect for cooked carrots and potatoes. The addition of the oil makes it soft and spreadable.

Ingredients:
1 pound butter, softened
1 cup vegetable oil
2 tablespoons dried dill weed

Directions:
Place butter, oil, and dill in a mixing bowl.  Beat until well blended.  Store covered in the refrigerator.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 cups

Calories: 108.3
Fat: 12.2 g
Saturated fat: 5.6 g
Carbohydrates: 0.1 g
Protein: 0.1 g
Cholesterol: 20.3 mg
Sodium: 54.7 mg
Strawberry Shortcake Cake


Ingredients:
flour, cornstarch, salt, baking soda, unsalted butter, sugar, eggs, sour cream, vanilla, strawberry, cream cheese, unsalted butter, powdered sugar, vanilla

Directions:
Stem strawberries and slice them in half from bottom to top. Place them in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. We'll come back to these. In the meantime, make the cake.
Sift together flour, salt, baking soda, and cornstarch in a medium bowl; set aside.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time.
Add sour cream and vanilla and mix until combined.
Add sifted dry ingredients and mix on low speed until just barely combined.
Pour into greased and floured 8-inch cake pan that is at least 2 inches deep (a springform pan works great].
Bake at 350 degrees for about 50 minutes. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
After they have sat for 30 minutes (or more], mash the strawberries with a fork in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes.
To make the icing: combine cream cheese, butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
Slice cake in half through the middle. Spread strawberries evenly over each half (cake halves cut-side up], pouring on all the juices. Place cake halves into the freezer for five minutes, to make icing easier.
Remove from freezer. Spread icing over the top of the strawberries on the bottom layer. Place the second layer on top.
Add the remaining icing to the top and around the sides, spreading evenly.
Leave plain or garnish with strawberry halves.
Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature (this is if you use two sticks].
Store in the fridge!
Cheesy Orzo Pilaf


Ingredients:
butter, onion, garlic cloves, orzo pasta, vegetable broth, chicken broth, white wine, salt, pepper, crushed red pepper flakes, frozen baby peas, parmesan cheese, flat leaf parsley

Directions:
In large saucepan, melt butter over medium heat.
Add onion and garlic; cook and stir until crisp-tender, about 6-7 minutes.
Add in sweet red peppers and just warm throughout.
Add orzo; cook and stir until pasta is slightly toasted, about 5 minutes.
Stir in broth, water, salt, and pepper & bring to a simmer.
Reduce heat to low, cover saucepan, and cook until pasta is al dente, about 11-16 minutes.
Add peas to saucepan, cover again, and remove from heat.
Let stand 5 minutes.
Add cheese and parsley; stir in gently with a fork and serve pilaf immediately.
Creamy Pineapple Salad


Ingredients:
crushed pineapple, lemon gelatin, heavy whipping cream, sugar, cottage cheese

Directions:
Drain pineapple, reserving the juice in a small saucepan.
Set pineapple aside.
Add enough water to juice to make 1-1/3 cups; bring to a boil.
Place gelatin in a bowl; add boiling liquid and stir to dissolve.
Cool until slightly thickened.
In a mixing bowl, whip cream; gradually beat in sugar.
Fold into the gelatin mixture. Stir in pineapple and cottage cheese; blend well.
Pour into a 1-1/2-qt. serving bowl; chill at least 3 hours or overnight.
Roasted Corn Salad


Ingredients:
butter, olive oil, cumin, dried ancho chile powder, salt, sliced ripe olives, green onions, cilantro, tomatoes, white wine vinegar

Directions:
Place corn (in husk] in a large container; add cold water to cover. Let stand for 30 minutes. Meanwhile heat grill to medium-high direct heat.
Remove corn from water; do not remove husks. Place corn on grill. Grill covered 10 minutes, turning occasionally. Remove from grill. Do not turn grill off. Cool corn slightly. Remove husk and silk.
Blend butter, 1 tbsp olive oil, cumin, chili powder, and salt in a small bowl. Place corn on grill; brush with butter mixture. Grill 4 to 7 minutes longer, or until lightly charred, turning and basting once. Remove from grill.
Cut corn from the cob. Combine corn, olives, onion, cilantro, tomato, remaining 3 tbsp olive oil, and vinegar in a medium bowl; mix well.
Coconut Cupcakes With Key Lime Frosting


Ingredients:
eggs, coconut oil, sea salt, baking soda

Directions:
In a small bowl blend eggs, coconut oil and agave nectar with a hand mixer., Pulse in coconut flour, salt and baking soda., Allow batter to sit and thicken just a bit., Line a cupcake tin with unbleached baking cups., Spoon ¼ cup cupcake batter into each cupcake liner., Bake at 350° for 20-25 minutes., Remove cupcakes from oven and allow to cool for 20 minutes., Frost with Key Lime Icing and serve.
Fried Mozzarella Cheese Sticks
Category: appetizers-and-snacks
By NANCI RENN

These fried cheese sticks are very easy to prepare and sooo good. Enjoy!

Ingredients:
2  eggs, beaten
¼ cup water
1 ½ cups Italian seasoned bread crumbs
½ teaspoon garlic salt
⅔ cup all-purpose flour
⅓ cup cornstarch
1 quart oil for deep frying
1 (16 ounce) package mozzarella cheese sticks

Directions:
In a small bowl, mix the eggs and water. Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch. In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C). One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 400.2
Fat: 22.5 g
Saturated fat: 7.5 g
Carbohydrates: 29.5 g
Sugars: 1.5 g
Dietary fiber: 1.1 g
Protein: 19.4 g
Cholesterol: 82.8 mg
Sodium: 805.5 mg
Dajaj Fe Ga3ateh - Chicken at the Bottom (Bahrain)


Ingredients:
water
sea salt
chicken piece
onions
basmati rice
mixed spice
Gulf Spices (Ibzar]
Baharat Aka Middle East Mixed Spices - the Real Mix
cinnamon stick
cardamom pods
turmeric
chicken broth
water

Directions:
Half cook rice using straining method - basically you just fill the pot with water and salt to taste, bring to the boil, add rice (rice has to be MUCH less than water] and cook until rice starts floating (thats when you know its half cooked but taste rice to make sure]. When your done strain rice.
In the meantime, heat oil in a saucepan/pot. Rub chicken pieces with spices and add to pot (note: if pieces are large then cut slits in chicken and rub spices inside and under skin if the skin is on].
Add onions & whole spices.
Fry until onions are soft.
Add rice & turmeric and add a little broth over the rice, mix up somewhat.
Cover and reduce heat to medium- low - cook for around 45 minutes. Note: put a paper towel between cover and pot so that it absorbs the extra water.
Enjoy!
Dijon Crusted Grilled Potatoes


Ingredients:
butter, Dijon mustard, onion, parsley

Directions:
Clean and microwave potatoes for at least 5 minute (this makes them easier to handle, and then takes them less time to cook].
Wait 5 min after heating and cut potatoes into 1in cubes, set aside.
slice onion, set aside.
in medium bowl melt butter, mix in dijon mustard, parsley. garlic salt, onions and potatoes, makes sure they are evenly coated.
make an aluminum foil pouch, pour in potatoe mixture, seal pouch by rolling sides together (you may place this pouch into a small disposable aluminum pan so they dont leak].
heat grill on medium heat, place potatoes on grill cook for about 20-25 minutes (you may need more time],  opening pouch and stirring mixture occansionally, i usually let mine go for a couple minutes more because i like when they get a little crispy.
Honey Baked Chicken


Ingredients:
boneless skinless chicken breasts, garlic powder, salt, pepper, honey, butter

Directions:
Preheat Oven to 325 degrees.
Rub chicken with garlic, salt and pepper.
In a small bowl beat egg yolk with honey and butter. Then brush mixture over chicken.
Place chicken in lightly greased 9x13 baking dish.
Bake at 325 for 45-60 minutes until chicken is cooked and juices run clear. Basting with remaining mixture.
Turn Chicken and bake 10 minutes or so. just until that side is cooked to the color you like.
Oven - Fried Chicken Legs


Ingredients:
nonfat milk, cornmeal, garlic powder, white pepper, black pepper

Directions:
Heat oven to 375*F.  In a small cup or bowl, combine egg white and milk.  Combine cereal, cornmeal, and seasonings in a small zippered plastic bag.
Dip chicken legs into egg white and milk, then drop into plastic bag and shake to coat.
Bake chicken legs in nonstick baking dish for 25 minutes.  Turn and bake an additional 7 to 10 minutes or until done.
For an extra-crispy version, use cracker crumbs instead of cereal.  This coating is great on fish, too.
No Crust Cornmeal/Polenta Vegetable Pie


Ingredients:
onion, olive oil, mild curry paste, carrots, peas, sugar, salt, cornmeal, water

Directions:
Cook onion in olive oil until just tender, in a large round pot with a lid.
Add curry paste and mix well.
Add chopped carrot and cook on medium heat until carrot is tender or even lightly browned.
Add water and peas.
Bring to a boil.
Add sugar.
Boil for 2 minutes.
Add cornmeal.
Stir and remove from heat once thick (about 30 seconds].
Cover and let sit 10 minutes.
Cut into pie-slice-shaped pieces, and serve with ketchup. Enjoy!
Pineapple Smoothie


Ingredients:
fresh pineapple, vanilla, sugar, cold water

Directions:
Cut pineapple from rind, core, and cut into chunks., Put all ingredients into blender and blend until smooth., Pour and serve.
Easy Ham & Broccoli Casserole


Ingredients:
cooked pasta, cooked ham, frozen broccoli, cheddar cheese, sour cream

Directions:
Mix all ingredients in a 13x9 pan., Bake at 350 degrees for 50 minutes.
Spicy Orange Stir Fry Sauce


Ingredients:
soy sauce, red pepper flakes, garlic, cornstarch

Directions:
Mix all ingredients together with a whisk.
If using as a marinade, leave out the cornstarch. If using as a sauce, whisk in cornstarch until it dissolves; add to the pan or wok and let come to a boil and simmer until thickened.
Southern Sweet Potato Salad


Ingredients:
sweet potatoes, celery, green onions with tops, raisins, crushed pineapple, pecans, mayonnaise, sour cream, cider vinegar, honey, salt, fresh ground black pepper

Directions:
Bring a large pot of salted water to a boil.  Add sweet potato cubes.  Boil about 5-7 minutes just until tender but firm enough to hold their shape.  Drain into a colander and rinse under cold water.  Drain well.  In a large bowl gently toss sweet potatoes with celery, green onions, raisins, pineapple and pecans.
In medium bowl, mix together mayonnaise, sour cream, vinegar, honey, salt and pepper.  Gently toss with sweet potato mixture.  Cover and refrigerate until serving time.
50:50 Martini


Ingredients:
"dry vermouth"

Directions:
Measure all ingredients with a jigger and pour into a mixing glass with ice., Stir for 45 seconds and strain into a chilled Martini or Coupe glass., Garnish with an orange twist or Orange zest spiral cut into rose shape.
Lainie's Wahoo Marinade


Ingredients:
butter, extra virgin olive oil, fresh garlic cloves, fresh cilantro, parsley, lemon wedge

Directions:
Spray grill with nonstick spray or brush with vegie oil to prevent sticking.  Preheat on high for about 10 minutes.
Mix first six ingredients in a blender.  Purée into a smooth sauce.
When ready to cook, brush both sides of fillets with sauce.  Place fillets on grill and cook, turning once or twice.  Brush more sauce as needed.
Fish is done when it flakes easily (about 5 minutes].  Serve with lemon wedges.
Birthday Cake Watermelon Pizza
Category: desserts
By Katherine Martinelli

For a celebratory dessert that's light on the calories, check out this birthday cake watermelon pizza. Topped with melted chocolate and sprinkles, it's festive without the fuss. Serve it right away when the chocolate is still warm, or refrigerate for 30 minutes to an hour to let the chocolate set.

Ingredients:
1  center-cut slice of watermelon, 1 to 2 inches thick
½ cup chocolate chips
2 tablespoons half-and-half
1 tablespoon multicolored candy sprinkles, or as needed

Directions:
Cut the round watermelon slice into 8 wedges and keep them together. Place on a serving dish. Combine chocolate chips and half-and-half in a medium microwave-safe bowl. Heat in a microwave oven for 25 seconds, then remove and stir until chocolate chips are fully melted into the cream. Continue heating in the microwave in 5- to 10-second intervals if necessary. Spoon melted chocolate evenly over the watermelon, stopping before the rind. Top with a generous portion of sprinkles.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 8 servings

Calories: 113.6
Fat: 4.1 g
Saturated fat: 2.2 g
Carbohydrates: 20.8 g
Sugars: 17.4 g
Dietary fiber: 1.3 g
Protein: 1.6 g
Cholesterol: 1.4 mg
Sodium: 4.6 mg
Freebooter's Chicken & Rice


Ingredients:
olive oil, butter, boneless skinless chicken breasts, garlic cloves, shallots, sweet onion, dry white wine, Dijon mustard, parmesan cheese, heavy whipping cream, diced tomato, sugar, black olives, salt, black pepper, dried thyme, fresh asparagus, cooked long-grain rice

Directions:
Heat the olive oil and butter in pan over medium heat, add the garlic, shallot, sweet onion and mushrooms and stir for 2 - 3 minutes.
Now add the chicken pieces, cook for 5 - 7 minutes, stirring until chicken is no longer pink. Remove mixture and set aside until needed.
Pour the wine into the same skillet and allowing it to simmer for 2 minutes then add the mustard, both cheeses and the whipping cream and stir until the cheese melts, then reduce the heat and simmer for 3 - 5 minutes.
Add the chicken mixture, tomatoes, sugar, black olives, salt, pepper and thyme into the cream mixture and simmer for 5 minutes.
Put the asparagus in salted boiling water for 2 - 3 minutes, drain and add the asparagus to the creamed chicken mixture, mixing well.
Serve on top of hot steamed rice.
Yummy Orzo Pasta With Shrimp


Ingredients:
shrimp, orzo pasta, alfredo sauce mix

Directions:
First what you have to do is cook your orzo for about 10 minute Get the water to a boil then through in the pasta. To find out when its ready throw a piece of orzo at the kitchen wall if it sticks it's ready! If it falls cook it some more!
Next pour about 2 cups of orzo through a drainer. Make sure all the water is out of there, next put it in a bowl and get ready for making the Alfredo sauce and the shrimp!
To cook the shrimp all you need to do is boil as many as you need for about 7 min till they are the color red!
Once the shrimp are done, follow the directions on the packet of the Alfredo sauce mix. Once that is done add everything together, mix it well and bon appetit!
Grilled Chicken and Veggie Kabobs Atop Sage Rice


Ingredients:
reduced sodium soy sauce, chicken broth, honey, extra virgin olive oil, fresh sage, ground ginger, garlic cloves, fresh ground pepper, liquid smoke, toasted sesame seeds, long grain brown rice, sesame seeds, fresh sage, boneless skinless chicken breasts, zucchini, mushrooms, red bell pepper

Directions:
In blender jar, combine all ingredients for the marinade except for sesame seeds.
Blend completely, stir in sesame seeds.
Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.
About 1 hour before cooking, place cut vegetables in a glass bowl and pour ½ cup of the reserved marinade over them.
Allow vegetables to stand at room temperature for approximately 45 minutes.
While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage.
When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.
Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.
Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables.
Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender.
Baste frequently with remaining marinade.
When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds.
Serve the chicken kabobs over the rice.
The cook time does not include the marinade time for the meat.
Candy Coated Pecans
Category: appetizers-and-snacks
By Jan

These have become favorites of almost everyone who has tried them.

Ingredients:
1  egg white
½ cup packed brown sugar
1 dash vanilla extract
4 cups pecans

Directions:
Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper.  Spray the wax paper with cooking spray. Beat egg white until stiff. Add brown sugar and vanilla.  Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet. Bake until browned, approximately 10 to 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 10 to 12 servings

Calories: 342.2
Fat: 31.1 g
Saturated fat: 2.7 g
Carbohydrates: 16.8 g
Sugars: 12.4 g
Dietary fiber: 4.1 g
Protein: 4.3 g
Sodium: 8.6 mg
Sweet Baby Carrots
Category: side-dish
By Lisa Altmiller

Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!

Ingredients:
1 (16 ounce) package baby carrots
½ cup butter
3 tablespoons honey
½ cup brown sugar

Directions:
Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 401.7
Fat: 23.3 g
Saturated fat: 14.6 g
Carbohydrates: 50.7 g
Sugars: 44.9 g
Dietary fiber: 3.2 g
Protein: 1.4 g
Cholesterol: 61 mg
Sodium: 249.1 mg
Great Garlic Knots
Category: appetizers-and-snacks
By BAKINGNUTS

So simple and quick to make, these delicious knots of herb-seasoned bread will do well to complete just about any meal. Or eat these tasty knots as a snack between meals, with your favorite spread slathered on! Using fresh rosemary makes these knots especially fragrant.

Ingredients:
1 (11 ounce) container refrigerated breadstick dough
1  egg, lightly beaten
1 teaspoon garlic powder
1 tablespoon chopped fresh rosemary

Directions:
Preheat oven to 375  degrees F (190 degrees C). Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 12 knots

Calories: 242.1
Fat: 5.4 g
Saturated fat: 0.4 g
Carbohydrates: 38.7 g
Sugars: 4.3 g
Dietary fiber: 1.1 g
Protein: 7.7 g
Cholesterol: 53 mg
Sodium: 595.5 mg
Antipasto on a Stick
Category: appetizers-and-snacks
By Lindsey

These make-ahead, quick appetizers are a party-favorite!

Ingredients:
8 slices salami, rolled
8 (1/2 inch) cubes mozzarella cheese
8  pitted black olives
4  grape tomatoes, halved
4  marinated artichoke hearts, drained and halved
8 leaves fresh basil, rolled
8  bamboo toothpicks
8 teaspoons olive oil

Directions:
Thread each salami roll, mozzarella cheese, olive, tomato, artichoke heart, and basil roll onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle olive oil over each.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 183.4
Fat: 15.3 g
Saturated fat: 4.2 g
Carbohydrates: 3.4 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 8.4 g
Cholesterol: 31.4 mg
Sodium: 696.1 mg
Dill Turkey


Ingredients:
turkey breast, green onions, dill weed, mayonnaise

Directions:
Grind turkey with a food processor.
Chop green onions into approximately 1/4" pieces.
put turkey, onions and dill weed into mixing bowl.
Add mayo and mix together until nice and moist.
Put in sealed container and refrigerate overnight to allow the dill flavor to seep into the turkey and mayo.
Spread on bread for sandwiches (rye is best IMHO] or just put a serving on a plate and eat it with a fork.  Delicious either way.