xiaoxl/recipe_data huggingface dataset:
Slow Cooker Teriyaki Pulled Chicken
Category: uncategorized
By A Day In the Kitchen

Tender pulled teriyaki chicken, simple to make and perfect with rice and vegetables or in a crusty bun.

Ingredients:
4 medium skinless, boneless chicken breasts
2 medium skinless, boneless chicken thighs
¼ cup reduced-sodium tamari or low-sodium soy sauce
¼ cup honey
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 tablespoon rice vinegar
2 tablespoons tapioca flour (starch)
2 tablespoons water

Directions:
Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker. Cook until chicken is no longer pink in the centers, on Low, 6 to 8 hours, or High for 4 to 6 hours. Remove chicken to a cutting board and shred using 2 forks. Pour liquid from the slow cooker into a small saucepan and heat over low heat. Mix tapioca flour and water in a small bowl to create a slurry and add to the liquid. Simmer until sauce has thickened to desired consistency, 3 to 5 minutes. Pour sauce over pulled chicken and mix well.

Prep time: 10 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 298
Fat: 13.2 g
Saturated fat: 3.7 g
Carbohydrates: 11.4 g
Sugars: 8.9 g
Dietary fiber: 0.1 g
Protein: 32 g
Cholesterol: 103.3 mg
Sodium: 591.7 mg
Elitetwig's Bacon Barley Burgers


Ingredients:
pearl barley, bacon, egg, monterey jack cheese, garlic clove, onion

Directions:
In a mediun saucepan bring barley and chicken broth to the boil on a high heat, then reduce to a simmer (uncovered] for 20 minutes or until barley is tender.  Drain excess fluids and set aside.
While the barley is cooking, in a non-stick skillet cook the bacon, onions and garlic in a little oil until golden in colour.
Add bacon, onions and garlic to barley.
Mix in the egg, ritz and cheese to the barley mixture.  Combine well.
Wet hands and divide mixture into 4 and create patties.
Fry patties in rest of oil approx 4 mins each side or until golden all over.
Serve with anything you like. Arf-O!
Ravioli Di Ricotta E Asparagi Con Salsa Di Piselli


Ingredients:
green peas, water, green onion, salt, asparagus, whole milk ricotta cheese, of fresh mint, egg, flour, eggs

Directions:
Bring first 4 ingredients to boil in small saucepan. Cook uncovered until peas are just tender, about 3 minutes. Cool slightly. Transfer mixture to blender; puree until smooth (sauce will be thin]. Season with salt and pepper. DO AHEAD Can be prepared 6 hours ahead. Cover and chill. Rewarm before using.
Cut top 3 inches off asparagus; cut into 1/2-inch lengths. Cook in saucepan of boiling salted water until tender, about 3 minutes. Drain; place in bowl of ice water. Drain; pat dry. Mix cheese and mint in medium bowl. Stir in asparagus. Season with salt and pepper; mix in egg.
Place flour in processor. Add eggs. Using on/off turns, blend until clumps of moist dough form (do not process into ball]. Turn dough out onto lightly floured work surface; shape into ball. Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes. Wrap in plastic. Let rest at room temperature at least 20 minutes and up to 2 hours.
Cut dough into 8 equal pieces. Cover with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end] and run through again. Continue, adjusting machine to narrower settings after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 22 inches long (scant 1/16 inch thick]. Place sheet on lightly floured work surface; cover with plastic. Repeat with remaining pasta pieces.
Starting 1 inch from 1 short side of 1 pasta sheet, drop ricotta filling by rounded teaspoonfuls down center of sheet, spacing mounds 2 inches apart. Brush pasta edges and between mounds of filling lightly with water. Cover with second pasta sheet, pressing down around filling to eliminate air pockets and to seal. Using fluted pastry wheel, cut pasta between filling, trimming sides to form 2- to 2 1/4-inch ravioli. Repeat with more pasta and remaining filling, making about 36. (Reserve remaining pasta for another use, cutting into shapes and drying on floured work surface.] Place ravioli on floured baking sheet; let dry 30 minutes. DO AHEAD Can be made 6 hours ahead. Cover; chill.
Working in 2 batches, cook ravioli in very large pot of boiling salted water until just tender, stirring gently, about 3 minutes. Drain ravioli. Divide hot pea sauce among 6 plates. Top with ravioli. Drizzle with olive oil and serve.
Mennonite Soft White Cookies


Ingredients:
shortening, sugar, eggs, vanilla, buttermilk, all-purpose flour, baking powder, baking soda, salt, butter, margarine, milk, vanilla, icing sugar

Directions:
Cream shortening and sugar together.
Add eggs and vanilla, beat well.
Mix flour, baking powder, baking soda, and salt in a separate bowl.
Stir flour mixture, alternately with the buttermilk, into the creamed mixture, until it forms a soft ball. Add extra flour if necessary.
Cover and chill in the fridge for about 1 hour.
Roll out on a floured surface to about 1/4 inch thickness, cut into circles or desired shapes and place on cookie sheets.
Bake at 375 degrees F. for 9 minute.
Mix all icing ingredients until mixture is of spreading consistency. Make sure butter/margarine is softened before using. You can also add food colouring if desired!
When cookies are cool, ice with icing.
Sprinkle coconut on tops as desired.
Easy Mango Chicken


Ingredients:
green pepper, shallots, butter, chicken bouillon cube, mango chutney, water, ginger, mangoes, boneless chicken breasts

Directions:
Pound chicken breasts to 1/4" thick., Saute green pepper and shallots in butter., Add chicken., Saute till done., Remove chicken from skillet., Add bouillon, mango chutney, orange juice, water and ginger., Stir., Simmer for 5-10 minutes until sauce thickens., Return chicken to skillet with cubed mango., Heat through.
Zucchini Salad


Ingredients:
zucchini, onions, garlic cloves, fresh basil, sage

Directions:
Wash 4-6 zucchini and peel 3-4 onions
Slice zucchini horizontally, in strips about .5cm thick & slice the onions in 1.
1 cm strips.
Toss zucchini and onions in a bowl with safflower oil,.
a bit of pepper and a sprinkling of salt until covered with oil.
reheat oven to 400 degrees
Pull out one or two cookie sheets (depending on the quantity of your veggies]and keep in mind that initially, there seems a lot, but they do shrink when cooked.
Line them with foil for easy clean-up and then coat them lightly with oil spray or just brushed on safflower oil.
Pour veggies onto cookie sheet and spread out.
Bake for 15 min, stir/turn veggies
Bake another 15 minute
If the veggies appear cooked but are still a bit pale, broil for 1-2 minutes keeping eye an on them until golden.
As the veggies cool a bit, take 3 cloves of garlic. Clean and slice them. (It is useful to slice them in large enough slices so they add flavour but can be removed if someone does not want to eat the raw garlic!].
Pick some fresh herbs: basil and/or sage work well.
Place cooked vegetables in a glass bowl with lid following this pattern: layer of veggies- herbs & garlic slice - splash of balsamic vinegar- dash of salt
Continue that layering system until all of the veggies are in the bowl.
Refrigerate for 2-3 hours or overnight in order to enjoy the full flavour!
Gently stir before serving.
Spring Pea Ravioli


Ingredients:
wonton wrappers, ricotta cheese, egg, parmesan cheese, olive oil, salt, parmesan cheese

Directions:
Combine filling ingredients in a food processor, seasoning to taste.
Fill each wonton wrapper with 1 heaping teaspoon of filling.
Brush the edge of the wonton wrapper with water, fold over the wonton to meet corners, and seal the edges shut, pressing out the air as best you can.
Repeat with all of the wonton wrappers and filling, keeping the assembled pieces covered with plastic wrap to prevent them from drying out.
Bring a pot of water to a boil and drop 5-8 ravioli pieces in the boiling water at a time, cooking for 3-4 minutes. Remove with a slotted spoon.
Serve and drizzle with olive oil, and a sprinkle of salt, pepper and parmesan.
Pistachio Thumbprint (Kinda Sorta) Cookies
Category: desserts
By Kim's Cooking Now

I was aiming for a beautifully rounded thumbprint cookie with a small indentation filled with melted salted caramel baking chips... you know, those picture-perfect cookies that you see on social media that make you want to make them! Well, these didn't turn out how I intended, but they are delicious!

Ingredients:
½ cup roasted and salted shelled pistachios, divided
½ cup unsalted butter, at room temperature
⅓ cup white sugar
½ teaspoon almond extract
1 cup all-purpose flour
1 pinch salt
1 large egg
1 tablespoon water
½ cup salted caramel baking chips

Directions:
Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside. Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt; mix until the dough comes together. Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet. Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation. Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 12 cookies

Calories: 204.4
Fat: 12.7 g
Saturated fat: 7.1 g
Carbohydrates: 19.5 g
Sugars: 10.6 g
Dietary fiber: 0.8 g
Protein: 2.8 g
Cholesterol: 35.8 mg
Sodium: 50.3 mg
Leftover Pork and Gravy Stew


Ingredients:
sweet potatoes, diced tomatoes, bell pepper, onion, bay leaf, thyme

Directions:
In a crockpot place the onions, bell pepper on the bottom.
Add the sweet potatoes, peas and canned tomatoes, sprinkle with the thyme and the hot sauce,tuck the bay leaf into the juices.
Place the leftover pork roast on top and cover with the leftover gravy.
Cook on low for about 6 hours, or on high for 3 hours.
Just until the flavors are melded and the onions and bell peppers are cooked.
Serve with hot crusty bread and a salad.
This can be done on top of the stove or baked as a casserole also.
French Bread
Category: bread
By Jenn Hall

A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.

Ingredients:
6 cups all-purpose flour
2 ½ (.25 ounce) packages active dry yeast
1 ½ teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1  egg white
1 tablespoon water

Directions:
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball.  Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. Punch dough down, and divide in half. Turn out onto a lightly floured surface.  Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with  foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Prep time: 25 mins
Cook time: 40 mins
Total time: 2 hrs 40 mins
Yields: 2 large loaves

Calories: 94.3
Fat: 0.3 g
Carbohydrates: 19.5 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 2.9 g
Sodium: 119.4 mg
Lemon Garbanzo Salad With Feta


Ingredients:
boiling water, bulgur, fresh lemon juice, canned chick-peas, cucumbers, celery, red onions, feta cheese, fresh dill, dried dill, extra virgin olive oil, salt, fresh ground black pepper

Directions:
Combine 1/2 cup boiling water, bulgur, and 1 tablespoon lemon juice in a medium bowl.
Let mixture stand for 15 minutes.
Add chickpeas, cucumber, celery, diced red onion, 1 1/2 tablespoons feta cheese, and dill; toss gently to combine.
Combine 1 1/2 teaspoons lemon juice, olive oil, salt, and pepper, stirring with a whisk.
Drizzle over bulgur mixture, and toss gently to coat.
Cover and chill.
Thai Sesame Beef


Ingredients:
green onion, low sodium soy sauce, water, dry sherry, brown sugar, sesame seeds, garlic cloves, fresh ground black pepper, lean beef

Directions:
Combine onions, soysauce, water, sherry, sugar, sesame seeds, garlic and pepper in a bowl; mis well to dissolve sugar. Place meat in a shallow glass dish and pour marinade over. Prick all over with a fork to allow marinade to penetrate. Cover and marinate in the refrigerator overnight; turn occasionally.
Drain meat, broil or grill to desired doneness, basting occaionally with marinade.
Baked Beans With Ground Beef and Bacon


Ingredients:
bacon, onion, celery, lean ground beef, Worcestershire sauce, dark brown sugar, ketchup, kidney beans, lima beans

Directions:
Saute bacon, onion, celery and ground beef., Drain off grease and add rest of ingredients., Pour into large casserole dish., Bake at 350 degrees for 1 hour, uncovered.
4-Bean Baked Beans
Category: side-dish
By scubaLQ

Four different kinds of beans baked with molasses. I have substituted different kinds of beans and enjoyed all of the results. Use whatever kind of beans you like! I have also used Canadian bacon instead of regular bacon.

Ingredients:
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans, drained
1 (15 ounce) can lima beans, drained
1 (16 ounce) can pork and beans, drained
½ pound bacon, cut into small pieces
1 large onion, chopped
2 cloves garlic, chopped
¾ cup brown sugar
½ cup ketchup
½ cup vinegar
¼ cup molasses
1 teaspoon dry mustard

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place kidney beans, butter beans, lima beans, and pork and beans in a 2-quart casserole dish. Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat. Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes. Pour sauce over beans in the casserole dish. Bake in the preheated oven until bubbling, 1 hour 15 minutes.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs
Yields: 16 servings

Calories: 171.4
Fat: 2.6 g
Saturated fat: 0.8 g
Carbohydrates: 30.7 g
Sugars: 14.2 g
Dietary fiber: 5.1 g
Protein: 7.5 g
Cholesterol: 7 mg
Sodium: 525.9 mg
Yankee Transplant's Cornmeal-Breaded Catfish


Ingredients:
catfish fillets, milk, cornmeal, flour, salt, garlic powder, canola oil, olive oil, lemon wedge

Directions:
Soak fish in milk for 15 minutes.
Heat about 1/2" oil (about a 50/50 mix], in deep skillet (I use my cast iron chicken fryer], until a drop of water sizzles violently but below smoking point.
Combine cornmeal, flour, salt, garlic powder, and Old Bay in a plastic bag.
Shake a few pieces of catfish at a time in the breading then fry in the oil until browned and crisp, turning once. Drain on paper towels then keep hot on warmed plate.
Repeat, frying small batches, until finished.
Serve, passing lemon wedges and hot sauce at the table.
Note -- I recommend cole slaw (try Recipe #209944 or Recipe #239426 ], or a green salad and French or Italian bread to complete the meal.
Note -- For something a little different, try making sandwiches on hard rolls with lettuce, tomato, and tartar sauce as well as the lemon and hot sauce.
Note -- Its a bit overwhelming for tilapia, perch, and other mild fish but do try it on other strongly-flavored fish.
Halibut Cheeks with Ginger-Orange Sauce
Category: world-cuisine
By Always Cooking Up Something

Halibut cheeks are really delicious and super-easy to cook. Here they are pan-seared and served with a zingy orange sauce with Asian seasonings. Great with asparagus and jasmine rice for a light and tasty Spring dinner.

Ingredients:
¼ cup fresh orange juice
2 teaspoons minced fresh cilantro
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
¼ teaspoon red pepper flakes
1 tablespoon olive oil
4 (3 ounce) halibut cheeks

Directions:
Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside. Heat the olive oil in a skillet over medium-high heat. Cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 292.8
Fat: 12.5 g
Saturated fat: 1.3 g
Carbohydrates: 4.7 g
Sugars: 2.8 g
Dietary fiber: 0.3 g
Protein: 37.2 g
Cholesterol: 63.1 mg
Sodium: 547 mg
Jalapeno Artichoke Dip


Ingredients:
artichoke hearts, parmesan cheese, mozzarella cheese, mayonnaise, tortilla chips

Directions:
Mix all dip ingredients together in baking dish., Bake at 350 for 30 minutes., Serve warm with crackers or tortilla chips.
Brussels Sprouts With Balsamic Vinaigrette


Ingredients:
Brussels sprouts, olive oil, vinegar, garlic, black pepper, salt

Directions:
Steam the Brussels sprouts for 8 - 10 minutes.
Prepare the dressing by combining the rest of the ingredients in a small jar.  Shake well.
Drizzle the dressing over top and toss gently.
Note:  I usually start with 1 T of oil and work from there.  It is just a preference.
Smoked Tofu Bolognese


Ingredients:
nutritional yeast, olive oil, soy sauce, tamari, chili powder, garlic powder, liquid smoke, tofu, pasta, tomato sauce, kosher salt, garlic, basil sprig, onion

Directions:
preheat oven to 350°. Line a baking sheet with parchment paper.
In a large bowl, mix the nutritional yeast, soy sauce, olive oil, chili powder, garlic, and liquid smoke.
Crumble the block of drained tofu with your fingers, and mix well with the seasonings.  Spread onto the parchment paper lined pan and bake for 35 to 45 minutes, stirring periodically to prevent burning.
He’s the tomato sauce and cook the pasta of your choice according to package directions. Stir the tofu into the sauce and heat through. Serve over hot pasta with a sprinkle of fresh basil, or Parmesan cheese if you so choose.
Meyer Lemon and Honey Panna Cotta


Ingredients:
gelatin powder, cold water, milk, vanilla bean, meyer lemon zest, honey, lemon wedge, powdered sugar, butter

Directions:
For the panna cotta:
Dissolve the gelatin powder in 1/4 cup/60 ml of cold water. Let it rest for 3 minutes.
Put the milk and cream in a saucepan. Add the vanilla seeds and pod, lemon zest and honey (keep the lemon juice for the caramel]. Slowly bring to a boil. Add the gelatin and continue cooking until it's completely dissolved, about 2 minutes. Remove from heat and let zests infuse for 5 minutes.
Strain through a fine sieve and divide into 4 glasses. Put it in the refrigerator and let sit for at least 4 hours.
For the caramel:
Heat the powdered sugar in a saucepan on low heat until it melts and turns into a golden color, about 5 minutes. Add in butter, lemon juice, and cream. Turn off the heat, and let it sit for 2 minutes.
For serving:
Serve the panna cotta with the lemon caramel sauce and supreme of Meyer lemon to garnish.
Honey-Glazed Chicken


Ingredients:
boneless skinless chicken breast, honey, soy sauce, ginger, garlic powder, flour

Directions:
Put the honey, soy sauce, lemon, oil, and ginger in a bowl and "melt" in microwave for ~1 minute.
Put flour, garlic powder, and salt & pepper in plastic bag and add chicken.  Shake to coat chicken w/flour mixture.
Take a baking dish just big enough for the chicken, coat with cooking spray.  Add chicken and bake at 350 for 10 minutes.
Add the glaze to the chicken and cook for 5 minutes.
Turn chicken in glaze and cook for another 5 minutes.  Serve.
Cooking times may need to be longer if you have a really big, thick, breast.  I use the Perdue frozen tenders (defrosted] so that they will cook evenly.  I have used the equivalent of 2 chicken breasts for the same amount of glaze, but this doubles easily.
Crunchy Pecorino Baked Cod
Category: seafood
By Diana Moutsopoulos

I have never made better cod at home than with this recipe. It's quick, delicious, and loaded with flavor. Instead of Pecorino you can use Parmesan, though I like the flavor of Pecorino best.

Ingredients:
4 (6 ounce) cod fillets
salt and ground black pepper to taste
¾ cup panko bread crumbs
¾ cup grated Pecorino Romano cheese
3 tablespoons mayonnaise
2 tablespoons butter, softened
½ teaspoon dried oregano
½ teaspoon dried thyme
2 dashes Worcestershire sauce  (Optional)

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper. Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet. Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet. Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.

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

Calories: 400.2
Fat: 21.7 g
Saturated fat: 9 g
Carbohydrates: 15.5 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 39.1 g
Cholesterol: 103.8 mg
Sodium: 613.1 mg
Pita Pizzas


Ingredients:
onions, artichoke hearts, feta cheese, spinach, tomatoes, ripe olives

Directions:
Preheat oven to 400°F, Place pita breads on ungreased jelly roll pan, 15 1/2x10 1/2x1 inch., Spray both sides of bread with cooking spray., Bake until slightly crisp, about 3 minutes., Remove from oven and spread hummus on each pita bread., Sprinkle with onion, artichokes, and feta., Bake 8 to 10 minutes, or until cheese is melted., Top each pizza with spinach, tomato and olives.
Spinach Rice Salad


Ingredients:
rice, fresh spinach, green onion, celery, soy sauce, sugar, bacon

Directions:
Mix cooked rice with next 6 ingredients., Toss lightly., Brown bacon and put in with salad just before serving.
Mini Chocolate Chip Butterscotch Pudding Pie


Ingredients:
instant butterscotch pudding mix, graham cracker pie crust, non-dairy whipped topping

Directions:
In a medium sized bowl mix together milk and pudding until well blended.
Fold in chocolate chips.
Pour into pie crust, top with desired amount of topping (I use about 6 ounces].
Chill for 2 hours or for better results chill overnight.