xiaoxl/recipe_data huggingface dataset:
Prawn Snow Pea and Mango Stir Fry


Ingredients:
red onion, snow peas, mango, gingerroot, dry sherry, soy sauce, cornstarch

Directions:
Halve and slice the onion. Top and tail snow peas. Peel and slice mango.
Heat oil in wok and stir fry the onion and ginger for 2-3 minutes. Add the snow peas and prawns stir fry 1 minute.
Add mango, sherry and soy sauce stir fry 1 minute.
Mix cornstarch with 1 tbsp water.  Add to wok.  Stir fry for another 1-2 minutes until sauce thickens.
Serve immediately.
Grilled Lemon Herb Tilapia Sandwich


Ingredients:
butter, margarine, garlic powder, salt, lemon pepper, parsley, pepper, lemons, lemon juice, tomatoes, onion, lettuce

Directions:
DO NOT DEFROST TILAPIA. Place the fillets in a large pan or plate and brush with butter on both sides. Add garlic powder, salt, lemon pepper, parsley, and pepper on both sides, as well. For tougher fish, use less butter(may slightly compromise flavor].
Place a slice of lemon on each fillet and pour lemon juice on fillets.
Wrap all fillets in foil and grill 7-12 minutes depending on heat levels of your grill. I recommend using a George Foreman grill for best results.
Slice fillets in half approximately 4-5 minutes while grilling to ensure that they cook thoroughly.
Place fillets on slightly toasted bun and add tomatoes, onions, lettuce and mayonnaise or tarter sauce. Enjoy!
Lemon-Basil Potato Salad


Ingredients:
yukon gold potatoes, lemon juice, garlic cloves, fresh basil, Dijon mustard, salt, black pepper, olive oil, red onion, fresh spinach, bacon

Directions:
Arrange potato wedges in an even layer on a lightly greased broiler pan; coat wedges with vegetable cooking oil spray. Bake at 475 degrees for 20 to 25 minutes or until tender and golden.
While potatoes are roasting, cook the bacon.  Drain, crumble and set aside.
Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream.  Gently toss potatoes, onion, and 1/2 cup lemon mixture.
Wash spinach thoroughly; pat dry with paper towels or spin dry.  Arrange spinach evenly on a platter or in 6 individual bowls.  Drizzle with remaining lemon juice mixture.  Top with potato mixture and sprinkle with the bacon.
Famous Pork Chops
Category: main-dish
By HAULBUR

My family loves these and they fall apart when you cut them with your fork.

Ingredients:
1 cup crushed butter crackers
garlic salt to taste
ground black pepper to taste
3  eggs, beaten
4  pork chops
½ cup butter

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well.  In a separate bowl beat eggs. Dip your pork chops in the egg batter and then in the cracker mixture.  Place the pork chops in a casserole dish.  Place chunks of the butter around the pork chops.  Cover and bake for 45 minutes.

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

Calories: 444.2
Fat: 36.1 g
Saturated fat: 19.1 g
Carbohydrates: 10.6 g
Sugars: 1.3 g
Protein: 19.7 g
Cholesterol: 247.8 mg
Sodium: 334.8 mg
Cedar Plank Potato Wedges


Ingredients:
yukon gold potato, onion, garlic, sea salt, fresh rosemary, fresh thyme, rosemary

Directions:
Cut the potatoes into wedges 1/2"-1/3" thick, thinner for crispier wedges.
In a bowl, toss the potatoes and onion with garlic, salt, rosemary, and thyme.
To prepare the plank, massage the garlic salt into BOTH sides of the wood, and crush the rosemary into the plank.
Lay the wedges in an even layer (no overlapping] on the plank, and place on the barbeque grill.
Grill at a medium-high temperature for about 15-20 minutes, turning potatoes halfway through.
Remove the plank from the grill with TONGS (don't touch!] and remove potatoes once cooled down enough to touch.
Enjoy!
Food Network Thai Chicken Soup


Ingredients:
onion, garlic cloves, green curry paste, low sodium chicken broth, coconut milk, fish sauce, red bell peppers, boneless skinless chicken breasts, fresh lime juice, fresh cilantro

Directions:
Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.
Pork Pate Ala Dawn


Ingredients:
olive oil, boneless pork chop, water, dried basil, dried thyme, ground sage, salt, pepper, olive oil, heavy cream

Directions:
Brown chops in 1st T of oil over high heat.  Reduce to med- low, add water and browning sauce, cover and cook slowly for 1 1/2 hours or until meat is tender and water is reduced to a thick syrup, allow to cool.
In a food processor, process meat, drippings and spices until smooth.  Add oil and cream until a paste consistency is achieved.
Chill.
Serve with crackers or toast points.
Toscana Soup
Category: soups-stews-and-chili
By Ken Miller

Potato and sausage soup served at a certain famous restaurant.

Ingredients:
12 links spicy pork sausage, sliced
1 tablespoon vegetable oil
¾ cup diced onion
1 ¼ teaspoons minced garlic
2 tablespoons chicken soup base
4 cups water
2  potatoes, halved and sliced
2 cups sliced kale
⅓ cup heavy cream

Directions:
Preheat oven to 300 degrees F (150 degrees C). Place sausage links on a baking sheet and bake 25 minutes, or until cooked through.  Slice into 1/2 inch slices. Heat oil in a large saucepan over medium heat.  Saute onions until translucent; add garlic and cook 1 minute. Stir in broth, water and potatoes; simmer 15 minutes. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 5 servings

Calories: 270.5
Fat: 21.7 g
Saturated fat: 7.6 g
Carbohydrates: 6.8 g
Sugars: 2.7 g
Dietary fiber: 1.3 g
Protein: 12.4 g
Cholesterol: 72.2 mg
Sodium: 1216.4 mg
Seafood Bake


Ingredients:
water, white wine, fresh dill, sea scallops, shrimp, butter, margarine, fresh mushrooms, chives, green onion, flour, butter

Directions:
Bring water, wine and dill to a boil.
Add scallops; simmer 2 minutes.
Add shrimp; simmer 3-4 minutes longer or until shrimp are opaque.
Remove from heat.
Put seafood in a shallow 1 1/2 Quart baking dish. Set aside; reserve liquid.
Heat 1/4 C butter in skillet; saute mushrooms with chives or green onions.
Stir in flour continue cooking 1 minute until bubbly.
Stir in cream and 1 Cup of the reserved fish stock.
Cook slowly until thick.  Add salt and pepper if desired.
Pour sauce over seafood.
Mix cracker crumbs and the 3 T melted butter.
Sprinkle cracker crumbs over the seafood.
Bake at 400 for 15-20 minutes or until bubbly and lightly browned.
Ground Chicken Burgers


Ingredients:
ground chicken, mozzarella cheese, barbecue sauce

Directions:
Mix together everything except for 1/2 the barbecue sauce., Grill on barbecue., While grilling add rest of the barbecue sauce.
Orzo Tomato Artichoke  Salad
Category: salad
By my2funsons

Fresh tomatoes, artichoke hearts, black olives, and orzo with an olive oil, balsamic, and basil dressing.

Ingredients:
2 cups uncooked orzo pasta
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 tablespoon chopped fresh basil, or to taste
1 (14 ounce) can artichoke hearts, drained and chopped
2  tomatoes, chopped
1 (6 ounce) can sliced black olives, drained
½ cup grated Parmesan cheese  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain. Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing. Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 10 servings

Calories: 304.4
Fat: 14.8 g
Saturated fat: 2.7 g
Carbohydrates: 35.5 g
Sugars: 3.2 g
Dietary fiber: 3 g
Protein: 8.2 g
Cholesterol: 3.5 mg
Sodium: 360.2 mg
Oven Fried Parmesan Potatoes


Ingredients:
baking potatoes, dried thyme, black pepper, olive oil, parmesan cheese, salt

Directions:
Cut each potato into three pieces lengthwise and then into thick strips.
Pat dry with paper towels and place in a bowl.
Add thyme and pepper and toss well.
Drizzle olive oil over potatoes, tossing well to coat.
Arrange on baking sheet and bake at 450° for 30 minutes.
Sprinkle Parmesan cheese and salt evenly over potatoes and bake an additional 10 minutes or until tender and browned.
Lower Carb Andouille Sausage and Okra Gumbo


Ingredients:
unsalted butter, all-purpose flour, yellow onion, celery, bell pepper, frozen cut okra, onions, water, andouille sausages, boneless skinless chicken breast, ham

Directions:
Melt butter in Gumbo Pot.
Incorporate Flour with a whisk and cook over Medium to Medium high heat, whisking constantly, until roux resembles the color of peanut butter (6-8 minutes].  Remove pot from heat.
Add Onions, Celery and Green Pepper and saute over medium low heat until soft.
Add Diced Chicken, and continue to saute until cubes of meat are cooked through.
Add Ham and Andouille and saute a few more minutes.
Add Okra, Tomatoes, Water, Vegetable Broth and Tony Chachere's seasoning and bring to a rolling boil.
Reduce heat and simmer 1-2 hours until thickened.
Serve over 1/4 Cup Cooked Rice (or finely chopped cooked Cauliflower if you are a strict low carber].
Steak and Kidney Pie


Ingredients:
onion, bay leaf, parsley, celery tops, mushroom, carrot, flour, cold water

Directions:
Remove skin and coarse parts of kidneys; wash in salted water. Cut into 1" squares and dredge in seasoned flour. Pound flour into round steak. Heat
oil in heavy skillet and brown beef cubes on all sides. Then brown onion and add kidneys, cooking slowly until brown. Cover meat with hot water; add bay leaf, parsley, and cover tightly and simmer for 1 hour. Remove meat to deep baking dish. Add mushrooms and carrots. Mix flour and water and add to gravy to thicken it. Pour thickened gravy over meat and vegetables and top with pastry crust. Bake at 350* until crust is golden brown.
Mixed Fruit Smoothie with Goji Berries
Category: breakfast-and-brunch
By Paul McGurn

I was trying to find a way to eat goji berries, which I found to be pretty bland on their own. This smoothie recipe worked well, and has the benefit of this nutrient-rich superfood.

Ingredients:
1 cup frozen mixed fruit
1 cup vanilla soy milk
2 tablespoons dried goji berries
1 teaspoon honey

Directions:
Blend fruit, soy milk, goji berries, and honey together in a blender until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 smoothie

Calories: 341.1
Fat: 4.5 g
Saturated fat: 0.5 g
Carbohydrates: 65.8 g
Sugars: 15.8 g
Dietary fiber: 5.6 g
Protein: 12 g
Sodium: 165.9 mg
Thai Yellow Chicken Curry
Category: world-cuisine
By regancooks

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Ingredients:
1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1  yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3  red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Directions:
Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece. Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat. Stir fish sauce into chicken curry mixture just before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 501
Fat: 36.1 g
Saturated fat: 26.6 g
Carbohydrates: 22.2 g
Sugars: 3.6 g
Dietary fiber: 3.6 g
Protein: 25.8 g
Cholesterol: 57.8 mg
Sodium: 470.5 mg
Greg's Very Best Caesar Salad


Ingredients:
olive oil, red wine vinegar, lemon juice, Worcestershire sauce, garlic, salt, pepper, parmesan cheese, romaine lettuce, crouton, parmesan cheese

Directions:
Combine olive oil, red wine vinegar, lemon juice, egg yolk, Worcestershire sauce, garlic, salt, pepper and 1/4 cup Parmesan cheese.
Mix together well.
Set aside.
Tear lettuce into bite size pieces in salad bowl.
Add croutons and 1/8 cup parmesan cheese.
Pour dressing over the lettuce.
Toss and serve.
Hearty Corn, Chile and Potato Soup


Ingredients:
butter, celery ribs, onion, water, potatoes, whole kernel corn, diced green chilies, chicken bouillon cubes, paprika, bay leaf, evaporated milk, all-purpose flour

Directions:
Melt butter in large saucepan over medium-high heat.  Add celery and onion.  Cook for 1 to 2 minutes or until onion is tender.
Add water, potatoes, corn, chiles, bouillion, paprika and bay leaf.  Bring to a boil, reduce heat to low, and cover.
Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
Stir a small amount of evaporated milk into flour in a small bowl to make a smooth paste.  Gradually stir in remaining milk.
Stir milk mixture into soup.
Cook, stirring constantly, until soup comes just to a boil and thickens slightly.
Season with salt and pepper.
McDonald's Ultimate Big Mac Sauce


Ingredients:
Miracle Whip, mayonnaise, sugar, white vinegar, ketchup, salt

Directions:
"Mix everything very well a small container. Cover, and refrigerate at LEAST 1 hour before using."
Smilejenna's Lumpia Sauce
Category: side-dish
By SMILEJENNA

This is the perfect sauce for dipping lumpia.

Ingredients:
1 cup water
1 cup brown sugar
1 ½ tablespoons cornstarch
2 tablespoons minced garlic, or to taste
¼ teaspoon red pepper flakes

Directions:
Stir together the water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar has dissolved and the sauce has thickened. Remove from the heat, and stir in the garlic and red pepper flakes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 1/2 cups

Calories: 75.8
Carbohydrates: 19.4 g
Sugars: 17.8 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 6.1 mg
Granny's Italian Zucchini Pie
Category: appetizers-and-snacks
By Kate B

Delicious appetizer for a holiday party or family gathering.

Ingredients:
¼ cup butter
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
2  eggs, well beaten
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) tube refrigerated crescent rolls
2 tablespoons yellow mustard

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat. Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture. Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust. Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 270.9
Fat: 17.7 g
Saturated fat: 8.4 g
Carbohydrates: 16.2 g
Sugars: 4.3 g
Dietary fiber: 1.2 g
Protein: 11.6 g
Cholesterol: 79.7 mg
Sodium: 647.4 mg
Rogene's Almond Roca


Ingredients:
sugar, butter, Karo light corn syrup

Directions:
Bring to a boil 10 minutes or until mixture, starts to turn a semi-dark color., Pour on greased cookie sheet and let cool., When cool break into bite size pieces.
Fish Tagine With Tomatoes, Capers, and Cinnamon


Ingredients:
ground cumin, olive oil, stewed tomatoes, capers, cinnamon

Directions:
Heat cumin in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes, capers, cinnamon, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then add to skillet. Cover and simmer until fish is just cooked through, 7 to 10 minutes.
Grandma's Tomato Soup Special


Ingredients:
elbow macaroni, 2% low-fat milk, cheese slice, butter

Directions:
Cook the noodles as directed on the package.
Meanwhile, pour the tomato soup into a small sauce pan. Fill the empty can halfway up with milk then add to the soup.
Pull the cheese apart into small pieces then add along with the butter. Heat over medium-low heat until the cheese is melted then salt & pepper to taste.
Drain the water from the noodles then pour in the tomato soup. Stir to mix then serve.
Easy Creamy Mushroom Soup


Ingredients:
butter, onion, minced garlic cloves, parsley, thyme, flour, mushroom stems and pieces, 1% low-fat milk, half-and-half, pepper, salt

Directions:
Melt butter in a saucepan.  Add the onions, garlic, parsley and thyme; sautee until very soft but NOT brown.
Stir in the flour until blended and bubbly.
Stir in the chicken broth and stir until well mixed and thickened.
Stir in the drained mushrooms and milk.  Stir in the half and half and pepper.
Bring to a light simmer; reduce heat and lightly simmer for about 10 minutes, stirring occasionally.
Salt to taste, if needed.
Easy Tandoori Chicken


Ingredients:
nonfat plain yogurt, fresh lemon juice, paprika, garlic cloves, ground ginger, ground cumin, ground cinnamon, boneless skinless chicken breast

Directions:
Combine all ingredients in a large zip top bag. Press out as much air as possible, seal tightly and refrigerate 1 to 8 hours.
Drain and discard marinade. Grill chicken strips on George Foreman grill or grill pan, about 5 minutes, or until cooked through.
Corn Rye Bread


Ingredients:
dry yeast, water, onion, warm water, dry yeast, sugar, kosher salt, bread flour, all-purpose flour, caraway seed, cornmeal, water

Directions:
The starter must be made 48-72 hours in advance. Combine yeast and 1 c tepid water. Beat in 1 c rye flour. Add onion, cover with plastic wrap and let stand at room temperature for 24 hours. Remove onion. Beat in remaining water and rye flour. Cover and let stand at room temperature another 24 hours. It may be used at this point, or refrigerated up to another 24 hours.
Combine 1/4 c warm water, yeast and sugar. Let stand 10 minutes until foamy.
In work bowl of a heavy-duty mixer, dissolve salt in remaining warm water. Stir down sourdough starter and remove 1/2 cup (see head note]. Mix remaining starter into salt water, then add yeast mixture. Add high-gluten flour and 1 c all-purpose flour; if using, add caraway seeds. Mix to form a soft dough.
Add remaining flour and knead until dough is soft and slightly sticky (either in the mixer or by hand]. Do not overknead; the dough should not be very elastic. Form into a ball and place in an ungreased bowl. Cover and let stand at room temperature until doubled in size, about 90 minutes.
Punch down, knead briefly and let stand 15 minutes. Form into a 12" oval, turning the edges in toward the center to form a smooth outer surface. Pinch the seam to seal and place seam-side down on a baking sheet coated with cornmeal. Cover with a damp towel and let rise until almost double, about 45 minutes.
Meanwhile, place quarry tiles or baking stone in top 1/3 of oven, and an empty roasting pan in the bottom third. Preheat oven to 400°F.
Beat egg white with water and brush over surface of loaf. Slash loaf with a very sharp knife 2 or 3 times. Sprinkle with additional caraway seeds if desired. Place loaf on tiles and toss 4 cups of ice cubes into the hot roasting pan. Bake 30 minutes. Brush loaf with more egg white glaze and bake another 20-30 minutes.
Moe's Southwest Grill Pico De Gallo Copycat Recipe


Ingredients:
tomatoes, fresh cilantro, sweet white onion, red onion, salt, lime

Directions:
Drain the chopped tomatoes in a colander., Mix all ingredients in a large bowl., Let sit at room temperature for at least 1 hour to let the flavors combine.
Breakfast Bellini (Non-Alcoholic)


Ingredients:
"lime twist"

Directions:
Pour peach nectar into a champagne flute or jice glass.
Gently stir in the sparkling white grape juice & serve garnished with a lime twist.
Roasted Eggplant (Aubergine) Rolls


Ingredients:
canola oil, eggplants, onion, diced tomatoes, reduced-fat mozzarella cheese, dried basil, dried oregano, garlic powder, tomato sauce, fat-free ricotta cheese, spinach

Directions:
Preheat the oven to 350 degrees.
Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes.
Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes.
Add the tomatoes (with the juice], and simmer for 15 minutes.
In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic.
Add salt and peper to taste.
Lightly coat a baking dish with cooking spray.
Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll.
Place the eggplant in the dish.
Continue until all the eggplant is used.
Top with the tomato sauce, and bake for 30 minutes.
Creamy Mushroom Sauce


Ingredients:
white mushrooms, onion, butter, flour, water, heavy cream, vegetable bouillon cube, salt, pepper

Directions:
In a large skillet heat oil and cook onion on medium heat until transparent. Add sliced mushrooms, salt and pepper and cook until soft about 4 minutes. Set a side.
In a medium saucepan melt butter add flour and cook until start to change in color. Add water, heavy cream and whisk well to prevent lumps.
Add vegetable cube bujon and bring it to the boil.
Add mushrooms.
Reduce heat and let it simmer for 10 minutes. Stirring occasionally.
Season with salt and pepper if need it.
You can also use milk instead heavy cream and water.
Chocolate-Peanut Butter Mallow Bars


Ingredients:
butter, milk, creamy peanut butter, marshmallow creme, salted peanuts

Directions:
Preheat oven to 350 degrees.  Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13 x 9-inch pan.  Bake 12 to 14 minutes or until center is almost set; cool 3 minutes.
Mix peanut butter and remaining milk; spread onto crust.  Top with spoonfuls of marshmallow creme and remaining cake mixture.  Sprinkle with nuts and chocolate; press gently into cake mixture.
Bake 18 minutes or just until center is set.  Cool before cutting into bars.
MAKE AHEAD DIRECTIONS:  Prepare as directed; cool completely.  Wrap tightly; freeze up to 1 month.  Thaw before cutting into bars.