xiaoxl/recipe_data huggingface dataset:
Brown Rice, Chicken, and Chorizo Paella
Category: world-cuisine
By Mariposa

My husband is a Spaniard, so I started looking into paella. It took me 4 times to get this right. It has become his favorite dish and expects me to make this every week. I have tweaked this recipe to our taste, so the red pepper, capers, and black olives are simply a preference for us. The vinegar is a Spanish thing, so I always add it. You can leave a little broth in the paella, or cook until the broth is fully absorbed.  It is simply a preference.

Ingredients:
2 teaspoons salt
1 teaspoon Spanish smoked paprika
1 teaspoon red pepper  (Optional)
1 teaspoon ground turmeric  (Optional)
½ teaspoon saffron
2 tablespoons extra-virgin olive oil, or to taste
4  boneless chicken thighs, cut into small pieces
½ pound Spanish chorizo, cut into 1/4-inch slices
1 large onion, chopped
1  red bell pepper, chopped
¼ cup chopped parsley  (Optional)
6 cloves garlic, chopped
2 cups short-grain brown rice
1  tomato, chopped
1 (6 ounce) jar roasted red peppers, drained and chopped
1 (32 ounce) carton chicken broth
2 cups frozen peas and carrots, thawed
2 tablespoons sliced black olives
1 tablespoon capers
1 teaspoon apple cider vinegar, or to taste  (Optional)

Directions:
Measure salt, paprika, red pepper, turmeric, and saffron into a small bowl and set spice mixture aside. Heat olive oil in paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot. Cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers. Cook until rice begins to brown, about 5 minutes more. Add spice mixture and broth. Return chicken and chorizo to the pot, burying them in the paella. Increase heat to high and bring the pot to a boil, stirring every 10 minutes. Reduce heat to medium and cook, uncovered, 50 to 55 minutes more. Add thawed peas and carrots, black olives, capers, and apple cider vinegar and stir. Cook until everything is heated through, 3 to 5 more minutes.

Prep time: 40 mins
Cook time: 1 hr 20 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 465.1
Fat: 22 g
Saturated fat: 6.3 g
Carbohydrates: 43.3 g
Sugars: 3.1 g
Dietary fiber: 3.3 g
Protein: 21.9 g
Cholesterol: 63.2 mg
Sodium: 1630.5 mg
Scotch Eggs


Ingredients:
breakfast sausage, all-purpose flour, eggs, hard-boiled eggs

Directions:
Pour 2 inches of oil into a wide heavy pot and heat over medium heat until a deep-fry thermometer registers 350 degrees F.
While the oil is heating, divide the sausage into 6 portions. Put the breadcrumbs, flour and beaten eggs in separate shallow bowls. Roll each hard-boiled egg in the flour and press 1 portion of the sausage around each egg. Dip the sausage-wrapped eggs into the beaten eggs and roll in the breadcrumbs.
When the oil is hot, fry the eggs in batches until the sausage is cooked and the eggs are golden, 4 to 5 minutes. Transfer the eggs to a paper towel-lined plate and serve warm.
Weight Watchers Chicken Apple Meatloaf


Ingredients:
ground chicken, apples, onion, celery, fresh dill, lemon zest, salt, pepper, nutmeg

Directions:
Spray a large skilet with cooking spray. On medium heat, add onions and celery cook until  they begin to soften about 2 minutes. Add apples and continue to cook until the apples are softened and onions are slightly browned, about 8 minutes. Take off the heat or transfer to a bowl to cool for about 15 minutes.
In another bowl, mix together ground chicken, egg whites, dill, bread crumbs, sat, pepper, nutmeg, and lemon zest.
Add apple mixtues and combine well.
Coat a loaf pan with cooking spray. Put mixture into loaf pan pressing meat into corners and even out the top. Drizzle honey mustard dressing over the top.
Bake at 375 degrees for 1 hour and 15 minutes or until center is at 165 degrees. Let cool for 5 minutes begore slicing into six servings,.
Cheese Ring With Strawberry Jam


Ingredients:
sharp cheddar cheese, pecans, mayonnaise, onion, garlic clove

Directions:
Combine all the ingredients except the jam., Form into a ring on the serving platter., Spoon the strawberry jam in the center of the ring., Serve with assorted crackers.
Lemon Chicken Schnitzel


Ingredients:
boneless skinless chicken breast, all-purpose flour, salt, thyme, egg, water

Directions:
Cut chicken horizontally into 1/4 inch thick slices. Place between 2 pieces of wax paper and flatten chicken. Sprinkle with lemon juice: let stand 10 minutes.
In shallow dish combine flour, salt, thyme and celery salt; mix well.
In another shallow dish, lightly beat egg with water. Dip chicken into flour, then into egg, then into bread crumbs. Place on lightly greased baking sheet.
Bake at 400 degrees F/200 degrees C for 10-15 minutes or until chicken is no longer pink.
Strawberry Jam  Essence De Provence


Ingredients:
strawberries, sugar, lemon, vanilla pod, dried lavender blossoms, butter

Directions:
Place one cup of sugar in the blender with lavender and vanilla. Blend till all fine and powdery.
Add to sugar.
Place strawberries in a heavy bottom pot stir in all the sugar. Let sit for 4 hour. Stirring a couple times till all the sugar is a syrup.
Add lemon juice and butter if using.
Bring to a full rolling boil over high heat. When stirring it still is boiling.
Stir in the liquid pectin bring back to a rolling boil. Then continue a rolling boil for 1 minute. Stirring constantly. Remove from heat.
Ladle into prepared jars. Wipe rims and secure with lids and screw bands.
Place in a hot water bath covered by 1 inch of water. Cover and bring to a gentle boil for 10 minutes. Shut flame off and leave for 5 more minutes.
Remove jars keeping upright. Place in a draft free place on a towel to cool completely.
Let jars sit for 24 hours be sure jars are sealed. Remove bands wipe jars and label.
Good for 1 year if stored in a cool dry dark pantry.
Turkey Cutlets with Tomato-Olive Relish


Ingredients:
salt, tomatoes, pitted ripe olives, capers, cider vinegar, sugar, olive oil, fresh basil, dried basil, basil leaves

Directions:
Prepare outdoor grill for barbecuing.
With a meat mallet, pound each turkey cutlet to 1/4-inch thickness; rub cutlets with 1 tsp salt and set aside.
Prepare tomato-olive relish: chop tomatoes and olives; place in a bowl; stir in capers, vinegar, sugar, 1 tablespoon olive or salad oil, and 1/2 teaspoon salt.
In a small bowl, mix minced basil and 1/4 cup olive or salad oil.
Place cutlets on grill over medium heat; brush with oil mixture; cook 5 minutes or until lightly browned and tender, turning cutlets occasionally and brushing with oil mixture, cook until no longer pink inside.
Place turkey cutlets on platter; top with tomato-olive relish and garnish with basil leaves.
Uncle Joe's Famous Cole Slaw


Ingredients:
cabbage, red onion, carrot, mayonnaise, sugar, apple cider vinegar

Directions:
Shread cabbage, onion and carrot, mix together in large bowl.
Mix vinegar and oil, add sugar mix until dissolved.
Add oil, vineger and sugar mixture to mayo, stir until it is a well blended cream.
Add mixture to cabbage bowl and mix well.
(Optional add salt and pepper, mix again.].
Easy Chicago Style Spinach Pizza


Ingredients:
spinach, mozzarella cheese, parmesan cheese, chopped tomatoes, garlic cloves, dried oregano leaves, red pepper flakes

Directions:
Heat oven to 500 degrees F.
Press crust onto bottom and sides of well greased 9 x 13 inch baking dish.
Mix spinach, mozzarella and 2 tablespoons Parmesan and spread it evenly over crust.
Mix tomatoes, garlic, oregano and pepper flakes, and spread it over the cheese mixture.
Sprinkle with remaining 2 tablespoons Parmesan.
Bake 10 minutes at 500, then reduce heat to 375 degrees and bake for an additional 20 minutes.
Honey Mustard Chicken Salad


Ingredients:
boneless skinless chicken breast, garlic cloves, honey, Dijon mustard, lemon juice, honeydew melon, kiwi fruits, radicchio

Directions:
Rinse chicken in cold water, pat dry with paper towels and cut into 1/2 inch cubes.  Peal and mince the garlic.  Heat 1 T oil in a skillet over medium heat and add the garlic.  Saute for 1 minute until garlic is fragrant stirring constantly.  Salt and pepper the chicken and add to pan.  Cook for 4 - 5 minutes until lightly browned on all sides and cooked through.  Remove from pan and let cool.
Dressing:  in a medium bowl stir the honey, mustard and lemon juice.  Whisk in 2 tablespoons of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Set aside.
Use a melon baller to get honeydew balls (or cut into small squares].  Peel the kiwis and cut them in half lengthwise and then in slices.
In a large bowl combine the chicken with the melon balls and kiwi's, add dressing and gently stir.
Arrange on plate over radicchio leaves.
Breakfast Crunchy Wrap


Ingredients:
olive oil, burrito-size flour tortillas, Italian sausage, frozen hash browns, unsalted butter, eggs, cheddar cheese, sour cream

Directions:
Preheat oven to broil with a rack 2-3 inches from heat source.
Spray a rimmed baking sheet with nonstick spray or brush with olive oil.
Place tortillas on baking sheet and set aside.
To a large nonstick skillet over high heat, add 2 tablespoons olive oil and sausage.
Cook, breaking up into small pieces with a wooden spoon, until beginning to turn golden, about 3 minutes.
Add hash browns and continue to cook, stirring only occasionally, until potatoes are browned and crispy, about 12 minutes.
Add taco seasoning and stir to coat.
Divide mixture among tortillas.
Wipe out skillet and reduce heat to medium low. Add butter and swirl to coat.
When foaming subsides, add eggs and season with salt and pepper.
Using a rubber spatula, gently scramble whites, leaving yolks intact, until nearly cooked, and then crack yolks. Remove from heat and lightly scramble, so that residual heat begins to cook yolks. Undercooked egg is okay, as they will continue to cook under broiler.
Divide eggs among tortillas, along with half of cheddar cheese.
Top each tortilla with one tostada.
Fold tortilla up and around the tostada shell, securing with toothpicks.
Brush with remaining 1 tablespoon olive oil and top with remaining cheddar.
Transfer to oven and broil until tortillas are deeply golden and interior is warmed through, about 3 minutes.
Serve warm, topped with hot sauce and sour cream on the side.
Strawberry Yogurt Smoothie


Ingredients:
skim milk, plain fat-free yogurt, strawberry

Directions:
place all ingredients into blender as listed. mix on high for 1 to 2 minutes., you may add 2 ice cubes to make it thicker., you may use any other fruit you wish.
Granny Smith Apple Pie Cupcakes


Ingredients:
all-purpose flour, baking powder, ground cinnamon, salt, unsalted butter, granulated sugar, eggs, pure vanilla extract, orange zest, unsalted butter, granulated sugar, granny smith apples, unsalted butter, confectioners' sugar, ground cinnamon

Directions:
To cook the apples: Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.
To make the cupcakes: Preheat oven to 325°F Line 24 4-fl-oz-capacity muffin wells with paper liners.
Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest.
On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.
Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples.
Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.
To frost the cupcakes: In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes.
Cream of Horseradish Soup


Ingredients:
butter, scallions, fresh parsley, unsweetened applesauce, white wine, flour, heavy cream, white pepper

Directions:
Saute scallions and parsley in butter for 2 minutes or until scallions are soft.
Stir in horseradish and applesauce and saute for another minute.
Stir in wine & broth and bring to a simmer.
In small bowl mix flour in 1/3 cup of cream until wel blended.  Add remaining cream and whisk throughly.  Add cream slowly to simmering soup and return to simmer until thicked.
Check for seasoning and add white pepper.
Buttermilk Ranch Cheeseball
Category: appetizers-and-snacks
By Sharon Casto

This is the quickest and easiest appetizer I know of.  It takes only minutes to make and can be served almost immediately. You can keep the ingredients on hand for months. Serve with buttery crackers.

Ingredients:
1 tablespoon sour cream
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch ®)
1 (8 ounce) package cream cheese
½ pound Cheddar cheese, shredded
¼ cup finely chopped pecans

Directions:
Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball. Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately.

Prep time: 10 mins
Total time: 15 mins
Yields: 1 cheese ball

Calories: 124.1
Fat: 11 g
Saturated fat: 6.3 g
Carbohydrates: 1.7 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 4.8 g
Cholesterol: 30.7 mg
Sodium: 252.5 mg
Amarula Drumsticks


Ingredients:
chicken drumsticks, seasoned flour, marmalade, lemon juice, Amarula cream liqueur, bay leaves

Directions:
Prepare the drumsticks by cutting the skin loose around the bone and pushing in down with a scraping movement, using a small sharp knife.
Cover exposed bone with foil.
Dust meat lightly with seasoned flour.
Mix the chives, marmalade, lemon, Amarula Cream and salt together. Coat the drumsticks in this mixture and arrange in an ovenproof dish.
Bake at 200 degree’s for 45 minutes until crispy. Remove the foil.
May be served warm or at room temperature.
For Serving:.
Wrap a bayleaf around each exposed bone-tip. Secure the leaf with a toothpick
Cooking time is approximate since I have not made this yet.
Oatmeal Cornbread Muffins


Ingredients:
quick oats, cornmeal, baking powder, poultry seasoning, salt, eggs, milk, sugar

Directions:
Preheat oven to 400.
Mix together oats, cornmeal, baking powder, seasoning, and salt.
In another bowl, beat the eggs then add the milk and oil.
Add the sugar and mix well.
Pour the egg mixture into the oat mixture and stir to just lightly combine.
Pour into sprayed muffin tins and bake for around 20 minutes.
Don't use muffin or cake wrappers in your tins or the outsides of your muffin won't get that nice crunchy outside.
Chef John's Salmon Mango Bango
Category: main-dish
By Chef John

What's the best thing about being a chef? It's being able to name your dishes anything you want! The exotic, tropical tang of the fruit and the richness of the wild salmon work wonderfully together. The 'bango' comes from the spicy sweet pepper jam I use to bind the fresh mango relish.

Ingredients:
1  mango - peeled, seeded and diced
2 tablespoons lime juice
2 tablespoons red bell pepper and ancho chili pepper jam
2 tablespoons chopped fresh cilantro
2  salmon fillets, skin removed
sea salt to taste
2 teaspoons vegetable oil

Directions:
Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes. Season salmon fillets with sea salt. Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 2 servings

Calories: 306.6
Fat: 11.6 g
Saturated fat: 2.2 g
Carbohydrates: 27 g
Sugars: 15.6 g
Dietary fiber: 2 g
Protein: 25.1 g
Cholesterol: 51 mg
Sodium: 211.1 mg
Christina's Salad
Category: salad
By Christina

Delicious summer salad. Perfect balance of sweet and savory. If dressing separates, shake again before using.

Ingredients:
⅔ cup white sugar
¼ cup balsamic vinegar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 ½ teaspoons minced shallots
¼ teaspoon Worcestershire sauce
¼ teaspoon paprika
½ cup vegetable oil
1 (10 ounce) bag baby spinach leaves
10  strawberries, sliced
⅓ cup toasted pecans
½ (4 ounce) log goat cheese, crumbled

Directions:
Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour. Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 282.5
Fat: 20.9 g
Saturated fat: 3.8 g
Carbohydrates: 22.6 g
Sugars: 19.6 g
Dietary fiber: 2.1 g
Protein: 3.8 g
Cholesterol: 5.6 mg
Sodium: 69 mg
Baked Beans


Ingredients:
dark brown sugar, red bell pepper, green bell pepper, onion, bacon, Worcestershire sauce, yellow mustard, ketchup, garlic

Directions:
In sauce pan, fry bacon.
When cooked but still soft, add diced peppers, garlic and onion.
Cook till translucent, add ketchup worcestershire sauce and mustard and simmer for about 5 minutes.
Stir in the brown sugar and simmer, stirring often.
Rinse the pork and beans to remove the sauce [canned sauce is not real food discard it] and add to the sauce that you have made and simmer till hot and bubbly.
Salt and pepper to taste and enjoy.
Candy Cane Hearts


Ingredients:
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Directions:
Preheat oven to 300°F.
Line a jelly roll pan with non-stick foil.
Place 2 candy canes together on pan in a heart shape, taking care to ensure they stay positioned.
Carefully place pan in oven.
Bake for 4-5 minutes or until melted together.
Remove from oven and let cool for a few minutes.
Remove from pan.
Gluten Free Chocolate Chip Oatmeal Cookies


Ingredients:
margarine, sugar, brown sugar, eggs, pure vanilla extract, xanthan gum, salt, baking soda, baking powder, quick oats

Directions:
Cream butter and sugars together., Add eggs and vanilla., Blend dry ingredients except oats into butter mixture., Add oats 1 cup at a time., Add chocolate chips., Allow to cool in refrigerator while over preheats to 375., Using cookie scoop, portion dough into 50 cookies., Bake for 7-8 minutes, making sure to remove from pan immediately., Cool on wire racks.
Ramen Chicken Noodle Soup
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.

Ingredients:
3 ½ cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
1 teaspoon soy sauce
1 teaspoon ground ginger
1 dash black pepper
1 medium carrot, sliced diagonally
1 stalk celery, sliced diagonally
½  red bell pepper, cut into 2-inch-long strips
2  green onions, sliced diagonally
1 clove garlic, minced
4 ounces broken-up uncooked ramen noodles
1 cup cooked, shredded boneless, skinless chicken breast meat

Directions:
Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil. Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.

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

Calories: 111.2
Fat: 4 g
Saturated fat: 1 g
Carbohydrates: 7.4 g
Sugars: 2.6 g
Dietary fiber: 1.4 g
Protein: 11.6 g
Cholesterol: 30.7 mg
Sodium: 1057.2 mg
Christmas Prime Rib
Category: main-dish
By JUDY2RIVER

Delicious coating on outside of roast, and perfect roasting time. Plan on 1 pound per person.

Ingredients:
1 (6 pound) boneless prime rib roast
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
2 teaspoons garlic powder
2 stalks celery, cut into 2-inch pieces
1  carrot, cut into 2-inch pieces
1 small unpeeled onion, quartered and separated
2 teaspoons concentrated beef base (paste)
1 ½ cups water
1 teaspoon cornstarch
1 teaspoon water

Directions:
The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast. Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables. Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time. To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 10 hrs 45 mins
Yields: 1 prime rib roast

Calories: 410.3
Fat: 33.5 g
Saturated fat: 13.9 g
Carbohydrates: 3 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 22.7 g
Cholesterol: 84.3 mg
Sodium: 465.8 mg
Pizza Sauce


Ingredients:
tomato puree, fresh garlic clove, olive oil, dried marjoram, dried basil

Directions:
Add all ingredients to saucepan, cover and bring to a boil. uncover, lower heat and simmer for 15 minutes.
this is also an excellent dipping sauce for bread sticks.
Jben - Moroccan Fresh Cheese


Ingredients:
milk, buttermilk, salt, dried thyme

Directions:
Step 1: Making the Milk Mixture.
In a saucepan, on medium-high heat, heat up the milk with the salt, until it reaches a point right below a boiling point.
When the milk is hot, you can see it starts bubbling a bit, add it to the cold buttermilk (Jben].
You can flavor the jben if you want, I am using dried thyme. Mix well.
Let the milk and buttermilk mixture sit on your counter for around 1-2 hours. You will notice that the mixture will start separating, there is a liquid on the top.
Step 2: Straining the Mixture.
To strain the mixture, I am using a cheese cloth (that you can buy in the supermarket] over a strainer, placed on top of a bowl (to get all the liquid that is strained].
Pour the mixture on the strainer and cover it with the excess cheese cloth.
Let the cheese mixture sit in the strainer (over the bowl] for 10-12 hours (or overnight].
The cheese is ready after 10 hours, all the water is captured in the bowl, and you end up with the beautiful creamy cheese in the strainer.
serve on a toasted bread, you can add some honey or jam to it!