xiaoxl/recipe_data huggingface dataset:
Lemon-Blueberry Loaf
Category: desserts
By AUNT MAMIE

No mixer needed for this colorful, tasty, lemon-blueberry loaf. A tried-and-true recipe I have used for many years. Like most sweet loaves, this one tastes best when wrapped tightly and allowed to sit for a day to let the flavors meld.

Ingredients:
cooking spray (such as Pam®)
¾ cup white sugar
¼ cup butter, melted and slightly cooled
¼ cup sour cream
2  eggs, beaten
1 medium lemon, zested and juiced, divided
⅓ cup milk
1 ⅔ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ¼ cups frozen blueberries, unthawed
1 tablespoon icing sugar
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Whisk together sugar, melted butter, sour cream, and lemon juice in a large bowl until thoroughly blended. Mix in milk. Stir together flour, baking powder, salt, and lemon zest in a separate bowl. Remove 2 tablespoons flour mixture and place in a third, smaller bowl with frozen blueberries; stir to coat. Stir remaining flour mixture into milk-sour cream mixture with a rubber spatula or wooden spoon, blending until just combined. Fold floured blueberries into batter and transfer into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping. Remove loaf from the oven and immediately poke holes all over the top with a toothpick. Pour topping over the top of the loaf and let cool in the pan for 10 minutes. Remove loaf to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 9x5-inch loaf

Calories: 273.9
Fat: 9 g
Saturated fat: 5.1 g
Carbohydrates: 45.1 g
Sugars: 22.3 g
Dietary fiber: 2 g
Protein: 5 g
Cholesterol: 60.1 mg
Sodium: 260 mg
Lemon Blueberry Pizza


Ingredients:
butter, lemon juice, graham cracker crumbs, cream cheese, icing sugar, lemon rind, blueberries, sugar, cornstarch, water, blueberries, lemon juice

Directions:
For Crust:  In a bowl, combine butter and lemon juice.  Add crumbs and mix well.  Pat evenly over bottom and sides of 12" pizza pan.  Bake at 350 oven fir 5 minutes.  Let cool.
Filling:  In a small bowl, beat cream cheese, icing sugar and lemon rind until fluffy.  With mixer at high speed, slowly pour in cream and beat until combined.  Spread cream mixture evenly over crust.  Top with berries.
Topping:  In saucepan, combine sugar and cornstarch.  Stir in water and berries.  Cook over medium heat, stirring, until mixture boils and becomes thick and clear.  Remove from heat and stir in lemon juice.  Set aside to cool slightly.
Spoon slightly cooled topping over berries.  Cover and chill until set, about 1 hour.
Favorite Pumpkin Pie


Ingredients:
fresh pumpkin, milk, salt, clove, cinnamon, sugar

Directions:
Mash and drain cooked pumpkin.
Add beaten egg yolks.
Stir in spices, salt and sugar. Mix well.
Beat egg whites until stiff and fold into pumpkin mixture.  Pour into unbaked crust.
Bake at 400 degrees for 40 minutes. If knife comes out clean, pie is done.
Mock Mashed Potatoes/Cauliflower - Quick and Easy


Ingredients:
frozen cauliflower, monterey jack and cheddar cheese blend, sour cream, butter, pepper, seasoning salt

Directions:
Place cauliflower in microwave-safe bowl.
Cover and microwave on HIGH 8 minutes.
Stir in remaining ingredients and microwave 3-4 more minutes until tender.
Process in food processor (or use hand blender] until smooth (about 30 seconds].
Cream of Mushroom Soup 1


Ingredients:
butter, garlic cloves, green onions, salt, black pepper, thyme, rosemary, mushrooms, flour, half-and-half, sour cream, Dijon mustard, cheese

Directions:
melt  butter over medium heat in deep skillet., add garlic, onion, salt, pepper, rosemary and thyme., Sautee until onions clear., add mushrooms and sautee until mushrooms start to soften., add Flour and stir until mushrooms are coated., add half and half, whisk and bring to a simmer. about 5 min]., stir in sour cream and mustard., Whisk until Well blended., Bring to a simmer let simmer for 5 minutes., Add vegetable broth, whisk until blended. Cover and bring to boil., Once boiling whisk in cheese and let simmer for 10-15 minutes until thickened.
Super-Easy Stove Top Broccoli & Cheese


Ingredients:
oleo, milk, Velveeta cheese

Directions:
Cook frozen broccoli, according to package directions, in a 1 quart saucepan along with the oleo.
Stir to coat broccoli with melted oleo and add salt & pepper to taste.
Add slices of Velveeta cheese and cover, cooking on medium-low heat until cheese melts (about 10 minutes].
Stir in the milk.  Mix thoroughly to coat all broccoli pieces evenly with the cheese.
Confetti Bean Salad


Ingredients:
red wine vinegar, chili powder, salt, olive oil, great northern beans, black beans, corn, green chilies

Directions:
In large bowl, combine vinegar, chili powder, salt, and oil., Blend well., Add remaining ingredients to the dressing and stir well., Serve immediately or refrigerate until serving time., Serve atop a leaf of lettuce or inside a hollowed-out tomato or bell pepper.
Lemony Picnic Chicken


Ingredients:
chicken thighs, flour, salt, paprika, butter, margarine, lemon juice, onions, garlic cloves, salt, pepper, thyme

Directions:
Preheat oven to 375 degrees., Combine the flour, salt, and paprika., Coat chicken pieces with seasoned flour mixture., Melt butter in a baking pan., Add chicken and coat with butter on all sides., Arrange chicken in a single layer., Bake for 30 minutes., In the meantime, prepare the lemon baste by mixing all ingredients., Pour half the baste over the chicken., Turn over the chicken pieces and pour the rest of the baste over it., Continue baking 30 more minutes , or until chicken is brown and tender.
Thai Tuna Salad


Ingredients:
mayonnaise, sour cream, yogurt, green curry paste, celery, green apple, parsley, tuna in water

Directions:
Stir mayonnaise with sour cream, curry paste, celery, apple and parsley (if using] until evenly combined.
Drain tuna and break apart using a fork.
Add to mayonnaise mixture and stir until evenly combined.
Season with salt and pepper to taste.
Serve as a sandwich filling or as part of a salad plate.
Can be made up to 24 hours ahead.
TIP: Save calories by substituting low-fat mayonnaise and sour cream.
I sometime use chopped coriander to replace the parsley.
Lemony Fusilli With Chicken, Zucchini, and Pine Nuts


Ingredients:
salt, olive oil, zucchini, scallions, pine nuts, lemon, red pepper flakes, boneless skinless chicken breasts, basil leaves, parmesan cheese

Directions:
Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.
Gasthaus Cucumber Salad


Ingredients:
cucumbers, onion, garlic cloves, fresh dill, olive oil, red wine vinegar, sugar, salt, fresh ground black pepper

Directions:
Peel cucumbers, slice thin, and drain off all excess liquid.
Combine with remaining ingredients in bowl; mix well.
Marinate at least two hours, or preferably, overnight.
Chicken Legs


Ingredients:
chicken legs, egg, butter

Directions:
Place breadcrumbs on a plate., Place lightly whisked egg on a bowl wide enough to dip chicken inches., Dip chicken in egg, then in breadcrumbs., Place in greased dish., Put in fridge for half an hour., Melt butter., Add lemon juice., Put a good spoonful over each piece of chicken., Continue basting till chicken is cooked., Bake at 40-45 minutes at 350°F., Serve with ketchup if you want and whatever side dishes you like.
Creamy Maple Cranberry Oatmeal


Ingredients:
milk, soymilk, salt, oats, dried cranberries, maple syrup, toasted wheat germ

Directions:
In medium saucepan, bring milk and salt to a gentle boil (Watch carefully].
Stir in oats, cranberries, and maple syrup.
Return to a boil; reduce heat to medium.
Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of milk is absorbed, stirring occasionally.
Let stand until desired consistency.
Stir in wheat germ.
Spoon oatmeal into four cereal bowls.
Drizzle with additional syrup, if desired.
Serve with milk or yogurt, if desired.
MICROWAVE DIRECTIONS: In 3-quart microwaveable bowl, combine all ingredients except wheat germ.
Microwave on HIGH 6 to 7 minutes for quick oats and 9 to 10 minutes for old fashioned oats or until most of liquid is absorbed.
Let stand until desired consistency.
Stir in wheat germ.
Sour Cream Mushroom Chicken
Category: meat-and-poultry
By Jill D

This is really good. Great for company also. Serve chicken and sauce over noodles if desired.

Ingredients:
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of mushroom soup
2 cups sour cream
¾ cup dry white wine
½  onion, chopped
1 cup fresh sliced mushrooms
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
6  skinless, boneless chicken breast halves
1 tablespoon chopped fresh parsley, for garnish

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, onion, mushrooms, garlic powder, salt and pepper. Mix all together. Arrange chicken breasts on top of mixture. Bake uncovered in the preheated oven for 1 hour or until chicken is tender and juices run clear.

Yields: 6 servings

Calories: 416.1
Fat: 23.5 g
Saturated fat: 11.9 g
Carbohydrates: 12.7 g
Sugars: 2.1 g
Dietary fiber: 0.4 g
Protein: 32.3 g
Cholesterol: 106.2 mg
Sodium: 975 mg
Honey White Bread
Category: breakfast-and-brunch
By Mimi B.

This is a bread machine recipe.

Ingredients:
1 cup milk
3 tablespoons unsalted butter, melted
2 tablespoons honey
3 cups bread flour
¾ teaspoon salt
¾ teaspoon vitamin c powder
¾ teaspoon ground ginger
1 ½ teaspoons active dry yeast

Directions:
Assemble ingredients in the order suggested in your bread machine manual.  Select the Basic Bread cycle.

Yields: 1 - 1 1/2 pound loaf

Calories: 171.8
Fat: 3.9 g
Saturated fat: 2.2 g
Carbohydrates: 28.9 g
Sugars: 3.9 g
Dietary fiber: 0.9 g
Protein: 5 g
Cholesterol: 9.3 mg
Sodium: 155.2 mg
Ranch Salad Dressing Mix


Ingredients:
dried parsley flakes, garlic powder, onion powder, dried dill weed, pepper

Directions:
Mix all ingredients together and store in airtight container.
If making ranch salad dressing, combine 1 tablespoon of Ranch Salad Dressing Mix with 1 cup mayonnaise and 1 cup buttermilk. Refrigerate until serving.
Pumpkin Cheese Bread II
Category: bread
By Tina Andre' Fox

This is the best pumpkin bread you'll ever eat. I have been making this recipe for years and I always get asked for the recipe. It has a yummy cream cheese filling  in the middle of the loaf.

Ingredients:
1 (8 ounce) package cream cheese
½ cup white sugar
1 tablespoon all-purpose flour
1  egg
1 tablespoon orange zest
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon pumpkin pie spice
1 cup pumpkin puree
½ cup vegetable oil
2  eggs
1 ½ cups white sugar

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans. In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 2 - 8x4 inch loaves

Calories: 293.4
Fat: 13.7 g
Saturated fat: 4.6 g
Carbohydrates: 39.7 g
Sugars: 27.3 g
Dietary fiber: 1 g
Protein: 4.1 g
Cholesterol: 53.6 mg
Sodium: 220.9 mg
Broiled Flank Steak


Ingredients:
Italian-style crushed tomatoes, beef broth, dry red wine, onion, garlic, Worcestershire sauce, dried thyme, bay leaf, butter, salt, black pepper

Directions:
Combine tomatoes, broth, wine, onion, garlic, Worcestershire, thyme, and bay leaf in a large resealable plastic bag.
Poke a few holes into the meat and place into the marinade bag, seal, toss to coat, and let marinade in the fridge overnight.
When you are ready to start cooking,set the meat bag on your counter and let sit at room temperature 15 minutes, then begin preparing your pan etc.
Prepare your broiler pan by lining bottom pan with foil and brushing the top with some oil (or spray with nonstick cooking spray].
Set meat on prepared pan and leave on the counter while you preheat the broiler to the BROIL setting (usually around 500 F]- this will take about 10-15 minutes.
For the Sauce: Pour the marinade into a small saucepan and bring to a light boil over medium-high heat,and let the liquid reduce until it measures 1 cup (takes a while- about 15 minutes].
Once marinade has reduced, pour it through a strainer set over a bowl (discard the chunky parts]-then pour the liquid back into the pan and set aside, off of the heat, until the meat is ready.
For the Meat: Once you have started reducing the marinade for a few minutes, begin the meat.
Set the meat pan under the broiler and cook 6-7 inches from the heat, 5-7 minutes, turn over and cook another 5 minutes for rare, or another 5 minutes for medium, even longer for well.
When meat has cooked to your liking, remove to a carving board and cover with foil, let sit while you finish the sauce.
Once meat is under the foil,heat the marinade again,but don't let it boil.
Stir in butter until it melts and season to taste with salt and pepper (I like seasoned salt].
Slice the meat against the grain and drizzle with some of the sauce.
Granny's Tartar Sauce


Ingredients:
mayonnaise, onions, mustard, lemons, lime juice

Directions:
Combine all ingredients., Mix well and chill.
Chili's Tortilla Crunch Chicken Fingers


Ingredients:
crushed red pepper flakes, cayenne pepper, ground cumin, tortilla chips, boneless skinless chicken breasts, butter, margarine, egg, water

Directions:
Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray.
Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.
Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness.
Cut into 1/2-inch by 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well.
Arrange in a single layer on prepared baking dish; drizzle with butter.
Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.
A Berry Lime Martini


Ingredients:
fresh lime juice, Amaretto, creme de cassis

Directions:
Add all ingredients to a shaker with ice., Shake and strain into a martini glass.
Sloppy Joes


Ingredients:
onion, celery, salt, pepper, ketchup, brown sugar, vinegar, Worcestershire sauce

Directions:
Dice the onion and celery., Brown the ground chuck with the onion and celery., Add salt and pepper to taste., When ground beef is browned, drain off all grease., Add the ketchup, brown sugar, vinegar and worcestershire sauce., Cook together., Serve on a bun and enjoy!
No Cook Pretzels with a Kick
Category: appetizers-and-snacks
By CASADESCARLETT

A spicy snack of pretzels with no baking required. Great for parties or poker night!

Ingredients:
¾ cup vegetable oil
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch ®)
1 teaspoon garlic powder
1 teaspoon lemon pepper
½ teaspoon cayenne pepper, or more to taste
1 (15 ounce) package pretzels

Directions:
Place vegetable oil, ranch dressing mix, garlic powder, lemon pepper, and cayenne pepper in a gallon-size resealable bag; seal and gently shake to mix oil with dry ingredients. Add pretzels and seal bag; shake to thoroughly coat pretzels with seasoned oil. Let pretzels marinate in the bag for 30 minutes. Shake bag and marinate another 30 minutes. Transfer pretzels to a paper towel-lined baking sheet to dry.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 158.7
Fat: 16.4 g
Saturated fat: 2.6 g
Carbohydrates: 2.9 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 268 mg
Healthier Clone of a Cinnabon
Category: bread
By MakeItHealthy

Who doesn't love a Cinnabon? These taste so yummy but I always look for a way to make things a little healthier without changing the taste. I just spread a little less butter and use Neufchatel cheese and this recipe still tastes great.

Ingredients:
1 cup warm milk (110 degrees F/45 degrees C)
2  eggs, room temperature
⅓ cup margarine, melted
4 ½ cups bread flour
½ cup white sugar
2 ½ teaspoons bread machine yeast
1 cup brown sugar, packed
2 ½ tablespoons ground cinnamon
2 tablespoons butter, softened
1 (3 ounce) package Neufchatel cheese, softened
¼ cup butter, softened
1 ½ cups confectioners' sugar
½ teaspoon vanilla extract

Directions:
Place milk, eggs, margarine, bread flour, white sugar, and yeast in the pan of bread machine in recommended order by manufacturer. Select dough cycle; press Start. Turn dough out onto a lightly floured surface after it has doubled in size. Cover and let rest for 10 minutes. Combine brown sugar and cinnamon in a small bowl. Roll dough into a 16x21-inch rectangle. Spread dough with 2 tablespoons butter and sprinkle evenly with sugar mixture.  Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13-inch baking pan. Cover and let rest until nearly doubled, about 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. Beat together Neufchatel cheese, 1/4 cup butter, confectioner's sugar, and vanilla extract in a small bowl. Spread frosting on warm rolls before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 3 hrs
Yields: 12 rolls

Calories: 302.7
Fat: 13.7 g
Saturated fat: 6.1 g
Carbohydrates: 44 g
Sugars: 42 g
Dietary fiber: 0.9 g
Protein: 2.9 g
Cholesterol: 53.3 mg
Sodium: 153.4 mg
Garlic -Stuffed Chicken Breasts


Ingredients:
flour, salt, paprika, cayenne pepper, black pepper, garlic, sage, thyme, chicken breasts, milk

Directions:
In a small bowl combine the flour, salt, paprika, cayenne and black pepper.  Set aside.
Squeeze the roasted garlic into a small bowl, add the sage and thyme.
Mash this mixture with a fork until smooth.
Lift the skin away from the chicken and spread the garlic mixture over top of the chicken, then press the skin back down onto the chicken.
Pour milk into bowl.
Dip the chicken pieces into the milk then roll in the flour mixture.
Place chicken on rack 20 minutes to allow coating to dry.
Heat oil to 370°F in large skillet.
Fry chicken skin side down in single layer.
Turn occasionally, should take 10- 15 minutes.
Roasted Garlic:
Preheat oven to 375°F.
Remove the outer layer of skin from a head of garlic.
Wrap the garlic in tin foil and roast for 1 1/2 hours.
Remove from oven and cool for about 10 minutes.
To remove the garlic puree, make a small cut in the skin of each clove and squeese the garlic into a small bowl, mash with fork.
Greek-Style Potatoes With Lemon and Thyme


Ingredients:
potatoes, water, lemon juice, shallot, thyme leaves, kosher salt, extra virgin olive oil, extra virgin olive oil, bay leaf, black pepper

Directions:
Preheat oven to 375°.
Place potatoes in a casserole large enough to hold them in 1 layer.
In a measuring cup, combine the water, lemon juice, shallots, thyme, salt & 1 T oil.
Pour over the potatoes and nestle the bay leaf in the middle.
Roast, stirring occasionally, until the liquid is absorbed, about 1 hour.
Toss with the remaining 2 tsp oil and return to oven.
Bake 10 min longer, until glazed and golden.
Remove, discard bay leaf and season to taste with black pepper.
Papadzules : Mayan Egg Enchiladas With Pumpkin Seed Sauce


Ingredients:
epazote, water, salt, tortillas, hard-boiled eggs, tomatoes, habanero pepper, onion, pepper

Directions:
For the chiltomate:
***Note: to roast the tomatoes, place them on a dry, hot griddle or skillet over med-low heat. Turn frequently until all the skin has blackened and blistered. Remove them from heat and let them cool a few minutes, then peel.
In a blender, combine the roasted tomatoes, Habanero. Pass this mixture through a strainer onto a bowl to discard the seeds.
Heat the corn oil in a medium saucepan. Add the onion and cook until limp. Add the strained tomato-Habanero puree and salt and pepper to taste. Boil for 10 minutes over low heat, or until the chiltomate has thickened. Keep warm.
For the papadzules:
Bring the water, salt and epazote to a boil in a small saucepan. Cook for a couple of minutes. Meanwhile, grind the pumpkin seeds in a food processor.
Add the epazote and the warm cooking liquid to the pumpkin seeds in the food processor and puree, making a thick, creamy sauce. Pour into a shallow bowl. Next to the bowl, place a plate and then a serving platter. Have the chopped eggs close by.
To assemble:
Dip the tortillas, one by one into the pumpkin sauce, covering them completely. One by one, place a tortilla on the next plate, fill with chopped eggs and roll like and enchilada. Place on serving platter. Pour any remaining pumpkin sauce evenly over the papadzules.
Serve warm or at room temperature, accompanied with the chiltomate.
Icetray Chocolate Base Cheesecakes


Ingredients:
"dark chocolate"

Directions:
Blend the Greek yogurt and sweetener until smooth and set aside.
Gently melt your chocolate in the microwave or be a real chef and do it au bain marie.
Coat a pre-chilled, clean ice cube tray with some vegetable oil. Let the excess drain out.
Using a spoon pour the chocolate into each ice cube mold and make sure to coat the bottom using your spoon.
Fill each ice cube mold with the filling.
Top with a dollop of chocolate.
Place in the freezer for 2-3 hours.
To eat, take the tray out of the freezer and remove as you would an ice cube.
Choc Chip Muesli Bars


Ingredients:
rolled oats, coconut, chocolate chips, butter, honey, light corn syrup

Directions:
Combine first 6 ingredients., Place butter, honey and corn syrup in small pan., Heat slowly till butter melts., Add to dry ingredients and mix well., Press mixture into lined tray - 18cm x 28cm., Put in fridge till firm and then slice.