xiaoxl/recipe_data huggingface dataset:
Can't Make Enough Chocolate Chippers


Ingredients:
flour, baking soda, salt, margarine, white sugar, brown sugar, egg, chocolate chips, coconut

Directions:
Sift together flour, baking soda and salt.
Cream together butter and sugars.
Beat in egg(s] and flavoring
Beat until light and fluffy.
Stir in dry ingredients. Just until they are moistened.
Fold in the chocolate chips and the other ingredients you have chosen to add.
Drop batter about two inches apart on a greased baking sheet. Bake in a preheated 350 Degree oven for 10 to 12 minutes or until light golden brown. Do not overbake.  Cookies crisp up on cooling. .
Persimmon Bread II
Category: breakfast-and-brunch
By Nancy Scott

Excellent for Christmas gifts, as persimmons are only available for a brief time. Moist spice cake type bread. This is the top seller at our company bake sale at Christmas!

Ingredients:
1 cup persimmon pulp
2 teaspoons baking soda
3 cups white sugar
1 cup vegetable oil
4  eggs
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 ½ teaspoons salt
⅔ cup water
3 cups all-purpose flour
1 cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 3 - 6x3 inch loaves

Calories: 291.6
Fat: 13.4 g
Saturated fat: 1.8 g
Carbohydrates: 41.1 g
Sugars: 25.2 g
Dietary fiber: 1 g
Protein: 3.5 g
Cholesterol: 31 mg
Sodium: 262.4 mg
Creamy Chicken Gnocchi Soup
Category: soups-stews-and-chili
By Kristin

This is a favorite for cool weather sports nights when we all eat at different times. After adding the chicken and gnocchi, throw it in a slow cooker on the lowest setting so it is ready when you are. Serve with pesto bread sticks.

Ingredients:
¼ cup butter
1 tablespoon extra-virgin olive oil
1 large zucchini, diced
2 stalks celery, diced
1  yellow onion, diced
½  red bell pepper, diced
2  carrots, shredded
4 cloves garlic, minced
¼ cup all-purpose flour
3 cups chicken broth, or more as needed
1 cup half-and-half
1 pint fat-free half-and-half
2 cups shredded rotisserie chicken meat
1 (16 ounce) package small gnocchi
2 cups torn fresh spinach
salt and ground black pepper to taste
½ teaspoon ground thyme
¼ teaspoon freshly grated nutmeg

Directions:
Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in the hot butter and oil until vegetables are soft, 8 to 10 minutes. Stir flour into mixture, coating vegetables; cook 2 more minutes. Stir chicken broth into vegetables, stirring until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until slightly thickened, about 5 more minutes. Gently fold chicken, gnocchi, and spinach into soup. Season with salt, black pepper, thyme, and nutmeg. Adjust thickness by adding more chicken broth, if desired.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 446.3
Fat: 25.1 g
Saturated fat: 13 g
Carbohydrates: 34.6 g
Sugars: 8.2 g
Dietary fiber: 3 g
Protein: 20.9 g
Cholesterol: 91.6 mg
Sodium: 921.6 mg
Creamy Parmesan Pasta With " Fowl Balls" (Ha Ha!)


Ingredients:
onion, fresh parsley, salt, black pepper, garlic cloves, dry white wine, green onion, heavy cream, fresh parmesan cheese, water

Directions:
For meatballs:
Combine first 8 ingredients in a bowl. Shape mixture into balls.
Place a large non-stick skillet coated with cooking spray over medium-high heat until hot.
Add meatballs, browning on all sides.
Remove meatballs from pan.
Add wine and green onions to pan, scraping pan to loosen any brown bits: cook 2 minutes.
Add cream, cheese, and water: reduce heat to medium and cook 3 minutes, stirring frequently.
Add pasta, and cook 1 minute, tossing to coat.
Place pasta on each of 4 plates and top with meatballs.
Dig in!
A New Spinach Dip


Ingredients:
sour cream, frozen chopped spinach

Directions:
Thaw the spinach and squeeze the water out.
Mix all the ingredients together in a quart-sized bowl.
Tastes best if allowed to chill in refrigerator at least one hour before serving.
Serve with toast, crackers, chips or fresh vegetables.
Parisian Yellow Pepper Soup


Ingredients:
yellow bell peppers, sweet onion, garlic, butter, yukon gold potatoes, white wine, ground cumin, cayenne pepper, bay leaves, sea salt, black pepper

Directions:
Dice onion into fine pieces - about 1.5 cups.
Remove stem, seeds and white pith from yellow peppers, then dice into 1/2" pieces.
Mince garlic cloves.
Dice potatoes into 1/4" pieces.
Melt butter in kettle until bubbling, add onions just before butter begins to brown, stirring occasionally until onions begin to brown and fond begins to form on pan. It's OK to use more butter as you prefer.
Add and stir in minced garlic and cook until garlic is fragrant - about 30 seconds.
Add yellow peppers and mix well until peppers begin to sfoten.
Add white wine and cook until wine is reduced by 1/2.
Add 6 cups of chicken stock.
Add diced potatoes, cumin, bay leaves, cayenne pepper.
Bring to boil, reduce to slightly rolling simmer, then cover.
Add water or stock as necessary.
Simmer until potatoes separate when poked with a fork.
Remove bay leaves.
Use an immersion blender to blend ingredients in the kettle until uniformly blended - a somewhat velvety texture.
If you do not have an immersion blender, use a tabletop blender or food processor but you will probably have to blend batches of the soup one at a time to avoid spillage or being burned by splatter. BE CAREFUL the soup is very hot. return soup to the kettle.
Cover and simmer the soup for about an hour to let flavors combine.
Add sea or Kosher salt and black pepper to taste.
Serve hot. This soup gains flavor and complexity each day it is stored in the refrigerator, so consider making this soup in advance and serving it the next day.
Chinese Soup With Tofu


Ingredients:
carrots, onion, ginger, garlic cloves, water, soy sauce, rice vinegar, black pepper, firm tofu, bok choy, Chinese cabbage, snow peas

Directions:
In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
Add the water, soy sauce, rice vinegar, sesame oil and pepper.  Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
While soup is simmering, prepare tofu.  Remove excess water and slice tofu into three large slabs.  Fry in oil until both sides are browned.  Drain on a paper towel.  Cut tofu slabs into 1/2 inch cubes.
After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas.  Simmer for 10 minutes.
Spaghetti – Omelette


Ingredients:
spaghetti, carrots, zucchini, onions, garlic cloves, eggs, milk, fresh parsley, salt, pepper, nutmeg

Directions:
Cook spaghetti in boiling saltwater  10 to 13 minutes or al   dente, drain and set aside.
Cut carottes and zucchini in fine stripes or in small cubes.
Chop onions and garlic
Heat oil in frying pan, add vegetable, onions and garlic and fry 2 to 3 minutes or until onions are translucent.
Add spaghetti and mix lightly.
In a small bowl beat together… eggs, milk, 2 tablespoon  fresh or 1 tablespoon dried parsley and season to taste
Pour seasoned eggmixture over vegetables and let cook over low heat, during the cooking process make a few small cuts with a spatula to allow the egg to flow on the bottom to cook a little faster.
When eggmixture is set either flip the omelette to brown the top or just sprinkle it already with the leftover parsley.
Serve immediately with a salad of choice.
Guten Appetit.
Frappuccino, the Way I Do It (Starbucks Copycat!)


Ingredients:
instant coffee granules, hot water, Good Eats Dulce De Leche, skim milk

Directions:
combine the coffee granules and hot cocoa mix in a mug.
Add the hot water and stir to dissolve.
Stir in the Dulce De Leche or Caramel Sauce. Make sure it fully dissolves into the coffee!
Top with skim milk, stir once again, and drink.
You can chill it I guess, but I never do, it just goes straight down.
For aesthetics sake I guess you can strain out any undissolved bits, but I'm way too lazy :P.
Kielbasa Soup


Ingredients:
kielbasa, chicken broth, beef broth, milk, cornstarch

Directions:
Boil the kielbasa for 45-60 minutes with one can of chicken broth, one can beef broth, and just enough water to cover. Pierce with a fork during cooking to let some of the fat out. Be careful not to pierce too much because then the kielbasa will be dry.
Set it on a plate and cover with aluminum foil to keep warm until you're ready to eat.
Add the milk and the pepper to the kielbasa broth. Then make up a slurry of 1/4" cup cornstarch, and 1/2 cup water, to thicken. You must bring the soup back to a boil for the cornstarch to work, so do it, then if it's not thick enough, make up another slurry adding a little at a time, until the soup is thick and creamy.
Serve it in a large bowl so that you can place on piece of each of the items from the table in it. This was done by my Grandmother, and we've continued to eat the soup this way.
Checca Sauce


Ingredients:
cherry tomatoes, scallions, garlic cloves, basil leaves, olive oil, salt, black pepper

Directions:
"Combine in food processor. Pulse until coarsely chopped, being careful not to puree. Season with salt and pepper."
My Husband Calls This BBQ (Sloppy Joes)


Ingredients:
ground beef, catsup, water, vinegar, Worcestershire sauce, sugar

Directions:
Brown beef in skillet.
Drain grease.
Combine remaining ingredients and pour over beef.
Mix well.
Simmer slowly for 10 to 15 minutes.
Serve on your choice of rolls.  (I like onion or potato rolls with this].
Polenta Pasticciata #Ragu


Ingredients:
water, kosher salt, polenta, butter, Italian sausage, parmesan cheese, baby arugula

Directions:
Ragu Recipe Contest Entry.
Pre-heat oven to 400 degrees Fahrenheit.
Butter the bottom and sides of a 9" springform pan. Also fold a piece of foil around the bottom of the pan to catch any leaks as the dish cooks in the oven.
In a large pot, bring water and salt to a boil over high heat. Once water is boiling, slowly whisk in corn grits.
Reduce heat to simmer and stir frequently, to keep corn grits from sticking to the pot, until mixture is very thick.
Stir the butter into the cooked polenta. Set pan aside, but cover the surface of the polenta with a piece of plastic wrap to keep the polenta from forming a skin on the top.
In a large skillet, break up the Italian sausage and cook  until it is browned and cooked through.
Add the jar of Ragu to the sausage, stir to combine and cook just until it is heated through. Remove from heat and set pan aside.
Pour half of the polenta into the springform pan and spread it evenly in the pan.
Slice the log of goat cheese into equally thick slices (about 20] and arrange half of the goat cheese evenly over the top of the polenta.
Sprinkle 1/4 cup of the Parmesan cheese over the goat cheese and polenta.
Spread the arugula evenly over top of the cheese.
Pour half of the sausage and Ragu mixture over top of the arugula and spread it evenly across the whole pan.
Pour remaining polenta over top of the meat sauce and spread evenly in the pan.
Spoon the rest of the sausage and Ragu mixture on top of the layer of polenta and spread it into an even layer.
Arrange the remaining goat cheese evenly on top of the meat sauce.
Sprinkle the 1/2 cup of Parmesan cheese evenly over top of the pasticciata.
Place the foil lined springform pan onto a baking sheet and slide into the oven to bake for 45 minutes.
Remove from oven when cheese is golden brown and bubbly.
Let the pasticciata rest for 20 minutes before removing the outer ring and serving. This will allow it to cool a bit and will stay together once the outer ring has been removed.
Gluten Free Tortillas


Ingredients:
chickpea flour, gluten-free cornflour, tapioca flour, salt, eggs, water

Directions:
Place the flours and salt in a mixing bowl and mix together thoroughly.
Add the egg and beat until smooth then slowly beat in the water.
Cover with clingfilm and refrigerate for 30 minutes.
Heat a medium sized frying pan until very hot then brush with oil.
Make sure pan is still ver hot, pour in enough batter to just ocver the bottom of the pan.
Cook over a high heat until the bottom of the tortilla is golden brown and the edges begin to curl up.
Flip the tortilla over cook the other side for 30 seconds only (altho I found it took longer].
Transfer tortilla on to greaseproof paper and repeat with remaining batter.
Refrigerate or freeze until ready to use.
Halloween Pumpkin Cut out Cookies


Ingredients:
butter, white sugar, brown sugar, pumpkin, egg, vanilla, all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, clove

Directions:
Heat oven to 350 degrees.  Combine butter, sugars, pumpkin, egg and vanilla in a large bowl.  Beat well.
Add flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves.  Beat well.  Wrap dough in plastic wrap and place in refrigerator overnight or in the freezer for 30 minutes.
On a lightly floured surface, roll dough to 1/4 inch thickness and cut out with Halloween cookie cutters.  Place on greased baking sheets.  Decorate with colored sugars and sprinkles.  Bake at 350 degrees for 10 to 12 minutes or until edges are lightly browned.
Remove to rack and let cool completely.
4 Dozen.
Ginger-Soy-Lime Marinated Shrimp


Ingredients:
shallots, fresh ginger, garlic cloves, soy sauce, fresh lime juice, sugar, green onion, fresh coarse ground black pepper, large shrimp

Directions:
Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth.
Add the green onion and oil and blend until combined.
Season with black pepper, to taste.
Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
Preheat a grill to high.
Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side.
Serve on brown paper bags, if desired.
Low Fat Delicious Waldorf Salad


Ingredients:
low-fat vanilla yogurt, green apple, red apple, celery, craisins, walnuts

Directions:
Dice both apples into small pieces and leave skin on., Add celery, craisans and walnuts.  Add as much vanilla yogurt as you desire., Chill and serve.
Chicken Nicoise Salad


Ingredients:
tarragon vinegar, Dijon mustard, fresh tarragon, dried tarragon, new potatoes, green beans, bibb lettuce, tomatoes, eggs, ripe olives

Directions:
Prepare Dijon Vinaigrette.
Place potatoes and enough water to cover in 2 qt saucepan.
Heat to boiling.
Cook over medium heat 10 - 15 minutes or until potatoes are almost tender.
Stir in green beans.
Cook 5 minutes longer; drain.
Cover and refrigerate until chilled.
Arrange lettuce on large serving platter.
Top with chicken.
Arrange potatoes, beans, tomatoes, eggs and olives around edge of platter.
Drizzle with vinaigrette.
Cream Cheese Penguins
Category: appetizers-and-snacks
By Valerie Cain Cuff

Just imagine a cute display of penguins, made with black olives, carrots and cream cheese! You can add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Use frilly toothpicks if you can.

Ingredients:
18  jumbo black olives, pitted
1 (8 ounce) package cream cheese, softened
18 small black olives
1  carrot

Directions:
Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive.  Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

Prep time: 30 mins
Total time: 35 mins
Yields: 18 penguins

Calories: 57.1
Fat: 5.5 g
Saturated fat: 2.8 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 1 g
Cholesterol: 13.7 mg
Sodium: 104.2 mg
Watermelon Sherbet
Category: desserts
By TerryWilson

The flavor of watermelon comes through beautifully in this homemade sherbet recipe.

Ingredients:
4 cups diced seedless watermelon
1 cup white sugar
3 tablespoons lemon juice
1 dash salt
¼ cup cold water
1 (.25 ounce) envelope unflavored gelatin
1 cup chilled heavy cream

Directions:
Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes. Blend the mixture in a blender until smooth; return to the bowl. Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy. Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Prep time: 15 mins
Cook time: 5 mins
Total time: 4 hrs 50 mins
Yields: 1 quart

Calories: 226.5
Fat: 11.1 g
Saturated fat: 6.9 g
Carbohydrates: 32.1 g
Sugars: 29.9 g
Dietary fiber: 0.3 g
Protein: 1.8 g
Cholesterol: 40.8 mg
Sodium: 62.5 mg
Tres Leches Bread Pudding
Category: desserts
By Yoly

Got stale bread? Don't toss it! Make tres leches bread pudding. Made with three different types of milk this recipe is perfect for day-old, dried up, stale bread. I used Oroweat® 12-grain bread which added a nuttier taste but white bread will also work. This is also egg-less!

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can evaporated milk
6 ounces milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 cups day-old 12-grain bread (such as Oroweat®), cut into 1-inch cubes
¾ cup chopped walnuts
½ cup raisins
2 ounces Neufchatel cheese, cubed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Mix sweetened condensed milk, evaporated milk, milk, vanilla extract, and cinnamon together in a large bowl. Add bread cubes and stir until well incorporated. Let sit for 5 minutes so bread will absorb some of the liquid. Add walnuts and raisins and stir to combine. Pour mixture into the prepared baking dish. Dot with Neufchatel cheese, pressing down. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool 10 minutes before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 2-quart baking dish

Calories: 359.5
Fat: 15.9 g
Saturated fat: 5.8 g
Carbohydrates: 46.2 g
Sugars: 37.3 g
Dietary fiber: 2.3 g
Protein: 10.7 g
Cholesterol: 30 mg
Sodium: 183.1 mg
Cheesy Garlic Cauliflower Mock Breadsticks (Low Carb)


Ingredients:
cauliflower, garlic cloves, olive oil, eggs, mozzarella cheese, onion powder, salt, pepper

Directions:
Chop the cauliflower into chunks and place into microwave for about 8 minutes or until soft.  It is easier to work with if you then let it cool a bit.
Preheat oven to 450.
Place the cauliflower and garlic into a food processor and blend, drizzle in olive oil and continue blending until cauliflower is the texture of mashed potatoes.
In a large bowl, stir together cauliflower, eggs, 1/2 cup cheese, onion powder, salt and pepper.
Spray a baking pan, 11.5" x 7", with oil and pat mixture into pan.  It should be abour 1/2 inch thick.
Bake at 450 degrees for 25 minutes or until the top starts to brown.
Add remaining cheese to the top and melt.
Cool slightly, then cut and serve.
NOMATO SAUCE in the Instant Pot; AIP Paleo


Ingredients:
beets, water, onion, garlic cloves, olive oil, dried basil, dried oregano, dried rosemary, dried thyme, bay leaf, broth, apple cider vinegar, honey, sea salt, black pepper

Directions:
Peel, seed, and cut the butternut squash into 1 1/2 to 2-inch chunks.  I use a vegetable peeler to remove the hard outer peel.
Peel and chunk the beets.
Place 1 cup water in the Instant Pot (IP] then add the butternut squash and beets.  Close the lid, turn the vent knob to Sealing, press Manual, and cook at High Pressure for 15 minutes.
Meanwhile, using a food processor, chop the onion. Remove and set aside. Clean and wipe out work bowl.
Press or mince the garlic, and set aside.
Into a small bowl, measure out the basil, oregano, rosemary and thyme, crushing between fingertips. Add the bay leaf.
When the butternut squash and beets are done, press Cancel.  You can Quick Release the pressure, or allow it to Natural Release.   Remove the cooked vegetable chunks, drain and place in food processor.  Pulse a few times, then process until it forms a fairly smooth puree.
Clean and dry the IP's silver inner pot, and replace it in the IP.  Select Sauté, and wait until the IP reads Hot.
Add olive oil, and when hot, add the onions and sauté for 3 to 4 minutes.
Add garlic and stir for another minute, then hit Cancel to turn off the Sauté function.
Add bone broth (or stock] and the butternut squash and beet puree to the IP and stir to combine.
Add the herbs, vinegar, and honey. Add salt and black pepper (omit black pepper for AIP].  Stir to combine.
Select Sauté, then press Adjust to change the setting to Low. Continue to stir as the sauce comes to a simmer.
Correct the seasonings, adding more vinegar, honey, or salt to taste.  Add more broth for a thinner consistency, if desired.  Let the sauce simmer for 5 to 10 minutes to allow the flavors to combine.  Hit Cancel.
The sauce is ready to enjoy as a substitute for tomato sauce, or as a puree soup!
Freeze extra sauce in 1/2-cup portions for convenient storage:  I have extra large silicone ice cube trays I use to freeze sauces and broth.  Once frozen, I transfer the cubes to a Ziploc freezer storage bag.
Cafe Theatre


Ingredients:
irish cream, dark Creme de Cacao, white Creme de Cacao, sugar, cinnamon stick

Directions:
Add Irish cream and white creme de cacao to a coffee mug.
Fill with coffee, but leave room for a dash of dark creme de cacao and a dash of Frangelico.
After adding these, top with whipped cream and add a stick of cinnamon for garnish.
Banana Raspberry Muffins


Ingredients:
flour, baking powder, baking soda, salt, butter, sugar, eggs, bananas, sour cream, vanilla, raspberries, pecans

Directions:
Sift together flour, baking powder, baking soda, and salt.
Cream butter with sugar until fluffy.
Beat in eggs.
Puree bananas, sour cream and vanilla.
Alternate dry ingredients and banana mixture to the egg mixture.
Beat enough to incorporate.
Fold in raspberries and toasted nuts.
Spoon into greased muffin tins and bake in a preheated 350 deg F oven for about 25 minutes, until puffed, browned and springy.
Makes about 15 muffins.
Turkey and Stuffing Meatloaf


Ingredients:
"ground turkey"

Directions:
In a large bowl mix the turkey with the seasoning mix, oil, 1/4 cup of gravy, and stuffing mix.
Spray a loaf pan with cooking spray and put the meat into the pay making sure to press it down.
Cover with Foil and cook for 60 minutes at 375 degrees.
After 60 minutes, remove from the oven and uncover. using a the handle of a wooden spoon poke holes in the meatloaf about 1 inch apart.
Pour the remaining gravy over the meatloaf and put back in the oven (uncovered] for 10 minutes.
Remove from the oven and allow to rest for 10 minutes.
Slice and serve.