xiaoxl/recipe_data huggingface dataset:
Floral Tostadas


Ingredients:
flour tortillas, pinto beans, nasturtium leaves, tomatoes, avocados, black olives, carrot, cheddar cheese, nasturtium petals

Directions:
Assemble ingredients on tortillas in layers, starting with mashed beans and ending with flowers.
Add hot sauce to taste.
Edible Pecan Chocolate Chip Cookie Dough
Category: desserts
By Yoly

I have been experimenting with different no-bake edible cookie dough and feel this is the best one so far. This is delicious and safe to eat since it is made without eggs. Other ingredients can be added, such as M&M'S®, toasted coconut, peanut butter chips, raisins ... The list can go on and on. Refrigerate in an airtight container for up to 5 days.

Ingredients:
½ cup brown sugar
2 tablespoons butter, softened
⅓ cup all-purpose flour
1 ½ tablespoons milk
¼ teaspoon vanilla extract
¼ teaspoon baking soda
⅛ teaspoon salt
1 ½ tablespoons chopped pecans  (Optional)
1 ½ tablespoons chocolate chips  (Optional)

Directions:
Combine brown sugar and butter in a bowl; beat with an electric mixer until smooth. Add flour, milk, vanilla extract, baking soda, and salt; mix on medium speed until combined, about 2 minutes. Stir in pecans and chocolate chips.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 265.5
Fat: 11 g
Saturated fat: 5.8 g
Carbohydrates: 42.3 g
Sugars: 32.9 g
Dietary fiber: 1.2 g
Protein: 2 g
Cholesterol: 15.7 mg
Sodium: 203.7 mg
Diabetic Holiday Eggnog


Ingredients:
skim milk, cornstarch, Equal sugar substitute, eggs, vanilla, ground cinnamon, skim milk, ground nutmeg

Directions:
Mix 2 cups milk, cornstarch, and Equal in a small saucepan; heat to boiling.
Boil for 1 minute, stirring constantly.
Mix about half of the milk mixture into eggs; return egg mixture to remaining milk in saucepan.
Cook over low heat until slightly thickened, stirring constantly.
Remove from heat; stir in vanilla and cinnamon.
Cool to room temperature; refrigerate until chilled.
Stir 2 cups chilled milk into custard mixture; serve in small glasses.
Sprinkle with nutmeg.
Cook time does not include chill time.
Makes 8 4oz.
servings.
Bacon-Scented Broccoli


Ingredients:
broccoli florets, bacon, fresh ground black pepper, salt

Directions:
"Place broccoli in a large pan of boiling water. Cook three to five minutes or until broccoli is crisp tender; drain.  Fry bacon in a non-stick skillet.   Remove bacon with slotted spoon and crumble.  Add broccoli,  bacon,  salt,  and pepper to bacon drippings.  Coat broccoli.  Cook for one minute."
Cinnamon and Amaretto Pound Cake
Category: desserts
By Kim

This is a great cake to serve at a brunch, alongside a nice hot cup of coffee!

Ingredients:
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon  (Optional)
¾ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ cups white sugar
1 cup unsalted butter, softened
4  eggs, room temperature
⅔ cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
⅓ cup amaretto liqueur
1 cup powdered sugar
3 tablespoons heavy cream, or more as needed
2 teaspoons amaretto liqueur
½ teaspoon vanilla extract
¼ teaspoon almond extract
⅛ teaspoon salt
1 tablespoon sliced almonds, or to taste  (Optional)
1 pinch ground cinnamon  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan. Whisk flour, baking soda, cinnamon, salt, and nutmeg together in a small bowl. Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing thoroughly after each addition. Mix in sour cream, vanilla extract, and almond extract. Mix in half the flour mixture on low speed until just combined. Pour in amaretto and mix gently. Add in remaining flour mixture; blend until just combined. Batter will be somewhat thick; pour evenly into prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cake cool for 10 minutes in the pan. Remove to a wire rack to cool completely, at least 40 minutes. To make glaze: Whisk powdered sugar, heavy cream, amaretto, vanilla extract, almond extract, and salt together until smooth. Add more heavy cream if glaze is too thick. Pour glaze over cooled cake; top with sliced almonds and a sprinkling of cinnamon.

Prep time: 15 mins
Cook time: 55 mins
Total time: 2 hrs
Yields: 1 10-inch Bundt(R) cake

Calories: 562
Fat: 26 g
Saturated fat: 15.4 g
Carbohydrates: 72.2 g
Sugars: 46.7 g
Dietary fiber: 1.1 g
Protein: 6.7 g
Cholesterol: 136.1 mg
Sodium: 434.1 mg
One Pan - Taco Skillet


Ingredients:
ground beef, water, diced tomatoes with green chilies, whole kernel corn, black beans, flour tortillas, sour cream

Directions:
Brown beef in skillet, drain fat.
Add pkg of chili seasoning mix, Tomato Soup, then half cup (or half can of water].
While slowly bringing to a boil, cut flour tortilla shells in one inch squares.  A pizza cutter comes in handy to cut 2 at a time!
Throw in shells.  Add the can of tomatoes with green chilies, can of corn, beans (rinsed and drained] and 1/2 cup of cheese.
Cover, bring down to low simmer.  Stirring until well blended and tortillas have softened.  Add remaining 1/2 cup of shredded cheddar.
Serve hot with a heaping spoon of sour cream (if desired].
Bright Lemon Buttercream Frosting


Ingredients:
butter, powdered sugar, lemon rind

Directions:
Cream butter, gradually add sugar, beating well.
Add remaining ingredients, beat until smooth.
Will frost a 3-layer (9 inch] cake.
Poblano Potato Salad


Ingredients:
poblano chiles, green onion, fresh cilantro, sour cream, lime juice, ground cumin

Directions:
Char the poblanos over a gas flame or in a broiler until blackened on all sides. Enclose in a paper bag until cool, then peel and seed. Cut chiles up into 1/2 inch pieces and place in a large bowl.
Cut potatoes into eating size wedges and steam until tender. Cool.  Place into bowl with the poblanos.
Cut the husked tomatilloes into 1/2 inch cubes and add, along with the green onion and chopped cilantro to the potatoes.
Whisk together the sour cream, lime juice and cumin, pour over the potato mixture and gently  toss to coat. Taste and add salt and pepper as needed.
Weight Watchers Banana Oatmeal Cookies 1 Pt


Ingredients:
unsalted butter, sugar, brown sugar, banana, egg, vanilla, flour, baking powder, baking soda, cinnamon, salt, oatmeal, coconut

Directions:
Preheat oven to 350°F, Melt butter in a small dish in microwave, 10 seconds at a time., Transfer to mixing bown., With an electric mixer, thoroughly mix in sugars, banana, egg and vanilla., Mix together flour, baking powder, baking soda, cinnamon, salt., Mix in to the banana mixture., Mix in oatmeal and coconut., Drop dough by tablespoons onto a baking sheet lined with parchment., Bake for 11-14 minutes until set and golden., Cool 5 minutes and remove from tray right away to a cooling rack.
Mango Panna Cotta


Ingredients:
gelatin powder, mango puree, milk, gelatin powder, sugar, kosher salt, vanilla bean paste, heavy cream

Directions:
To prepare the mango layer.  place mango nectar in a heat proof bowl and sprinkle gelatin on top. Gently stir until well incorporated. Set mixture sit for 10 minutes.
Meanwhile, in a blender, puree the mango flesh until smooth. Transfer to a large measuring cup with beaker. Place the gelatin mixture in the microwave and heat for 1 minute on high. Stir until gelatin completely dissolved. Pour gelatin mixture into the mango puree and stir well.
Prepare 8 (6-ounce] individual serving glasses and place them in a mini muffin pan (or you can also use egg carton] at an angle. Carefully pour the mango mixture into each glass until almost to the edge of each glass.
Place in the fridge for at least 2 hours, or until set.
To prepare the Vanilla Bean Layer, In a small sauce pan, place milk and sprinkle gelatin on top. Give it a quick stir and let mixture sit for 10 minutes. When 10 minutes is up, turn on heat to low, sugar and salt. Stir and heat until gelatin completely dissolved.
Remove from heat and whisk in the vanilla bean paste. Place the heavy cream in a large measuring cup with a beaker. Pour in the milk/gelatin mixture. Give it a quick stir.
To assemble:
Take the individual cups out of the fridge with the mango layer already set. Then, pour the vanilla bean mixture into each cup.
Return to the refrigerator to chill for another 2 hours, or until set. To serve, top each cup with a few fresh mango cubes for garnish and enjoy.
Healthy Avocado Shake


Ingredients:
avocado, milk, vanilla essence, sugar

Directions:
Combine everything in a blender and blend until smooth., Serve in tall glasses and enjoy!
Turkish Style Mince


Ingredients:
ground lamb, bell peppers, garlic cloves, flat leaf parsley, salt, cumin powder, paprika, tomatoes, tomato puree, black pepper, olive oil, lemon wedge

Directions:
Start by adding oil to a pan on a medium heat and add the onions and garlic. Allow this to cook, slowly, stirring constantly to let the onions soften and colour slightly to bring out all the flavour. This should take about 2 minutes.
Once ready add the mince with the chopped bell peppers, cumin, paprika, salt and pepper. Continue to cook this for 6 to 8 minutes, breaking up the mince and letting the water coming from the mince reduce.
Now add the tomatoes, tomato puree and chilli, reducing the heat on low with a lid on, allowing the dish to simmer until the tomatoes cook and the dish deepens to a dark red colour. This normally takes around another 10 minutes and to ensure an even cook and the flavours to mix in, give this a stir every so often.
At the final stage remove the dish from the heat and add stir in the fresh parsley and add more salt if required. Toast some flat bread and serve with a squeeze of lemon over the top.
Glossy Pan-Roasted Pork Chops


Ingredients:
garlic powder, onion powder, black pepper, paprika, dry mustard, celery seeds, brown sugar, salt

Directions:
Heat oven to 400 degrees. In a small bowl stir together all rub ingredients. pat rub onto both sides of pork chops, using a total of 2 tbsp of rub.
Heat large ovenproof skillet over medium-high heat until hot. Add oil, heat until hot. add pork; cook 2 minutes or until golden brown on one side.
Turn pork chops; place skillet in oven. Bake 6 to 8 minutes or until no longer pink in center.
TIP* Store remaining rub in glass jar with tight-fitting lid. You can keep All Purpose Rub in a dry, dark place up to 3 months.
Peasants Potatoes - Fried Potatoes & Onions.


Ingredients:
idaho potatoes, onion, garlic cloves, paprika, salt, pepper, olive oil

Directions:
Potatoes, skin & cube 1/2 inch bits. 1 potato to 16 cubes.
put in bowl, place in 1200 watt microwave for 8 minutes at 1/2 power.
take bowl out of microwave. Add 1/4 cup oil, salt, pepper, & paprika to potatoes & toss.
Return to microwave, cook 3 additional minutes at 1/2 power.
put 12” fry pan on stove at near high. Add 1/4 cup oil.
put potatoes into hot oil.
Once potatoes are cooked on one side add garlic & onions.
toss ingredients.
cook till done.
Hamburger Pie


Ingredients:
hamburger, onion, cheddar cheese, Bisquick baking mix, milk, eggs

Directions:
Heat oven to 400°F  Spray 9" pie pan.
Brown hamburger and onion.  Spread into pie pan.  Sprinkle with the cheese.
Stir Bisquick mix, milk and eggs together with a fork until blended and pour over hamburger and onions in the pie pan.
Bake for about 25 minute.
Garlicky Mushroom Pakoras


Ingredients:
gram flour, salt, baking powder, cumin seed, chili powder, water, garlic cloves, onion, button mushrooms

Directions:
Place the gram flour, salt, baking powder, cumin and chilli in a bowl. Make a well in the centre and add the water, mixing well to for a smooth batter.
Add the garlic and onion to the batter and mix inches Leave the mixture to stand for ten mins while you wipe and trim your mushrooms.
mix the mushrooms into the batter and stir to coat.
Heat enough oil to cover the pakoras in a pan to about 180C (so a cube of bread browns in 30 seconds].
Once the oil is hot fry a few pakoras at a time until golden brown. Drain and keep warm.
Serve with salt and lemon juice.
Drunken Pumpkin Seeds
Category: appetizers-and-snacks
By Guinevere

These are NOT your grandma's pumpkin seeds! Smokey, sweet, and wonderfully delicious.

Ingredients:
1 ½ cups fresh pumpkin seeds
½ cup whiskey (such as Jack Daniel's®)
2 tablespoons bacon drippings
1 tablespoon dark brown sugar
2 teaspoons salt, plus more to taste

Directions:
Preheat oven to 275 degrees F (135 degrees C). Stir pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2 teaspoons salt together in a saucepan over medium-low heat. Bring mixture to a simmer and cook until the seeds begin to turn gray in the middle, 15 to 20 minutes; drain. Spread the drained seeds onto a baking sheet in a single layer; season with salt. Roast the pumpkin seeds in preheated oven until crisp and golden brown, 60 to 90 minutes.

Prep time: 5 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 242.6
Fat: 15.8 g
Saturated fat: 3 g
Carbohydrates: 8.4 g
Sugars: 2.6 g
Dietary fiber: 1.3 g
Protein: 8.5 g
Sodium: 782 mg
Nif's Seared Scallops


Ingredients:
olive oil, fresh basil leaves, scallops, butter, fresh lemon, chives

Directions:
In a large nonstick frying pan, add olive oil and turn on low heat; let oil warm. Add basil and let oil absorb flavour for 5 minutes. Turn heat to medium. Sprinkle scallops with salt and pepper and add to hot oil.
Add butter and cook on each side for 2 minutes. Remove from heat and add to serving dish. Sprinkle with fresh lemon.
Place chives over top and serve.
Diana's Experiment. (Creamy Chicken Suprise)


Ingredients:
boneless chicken breast, garlic, parsley, alfredo sauce, green onion, celery, chicken broth

Directions:
Spray large pan lightly with Olive Oil.
Place seasoned chicken breast in large coated pan.
add 2 tablespoons of minced garlic.
add 1 cup of celery.
add 1 oz of chopped green onions.
2 cups of sliced mushrooms or desired amount.
add 1/2 cup of chicken broth ( make sure the broth is even for moisture and tenderness].
Cover large pan with aluminum foil.
Place in oven and cook at 350 degrees for 40 minutes.
While the Creamy Surprise is cooking. Combine the cream of chicken, cream of mushroom and Classico Alfredo together. This will be the desired sauce for the chicken breast.
Classico tomato & basil is to be added to top creamy sauce for the required taste of the recipe. Sprinkle 3 pinches of parsley  around dish and serve.
Glazed Crackers


Ingredients:
butter, sugar, vanilla extract, pecans, white chocolate chips

Directions:
Arrange crackers on two baking sheets.
In a small saucepan over medium heat on stovetop, combine butter and sugar. Bring to a boil and cook for 3 minutes. Stir in vanilla and chopped pecans.
Spoon pecan mixture over crackers.
Bake at 325 degrees for 6 minutes.
Remove from oven and sprinkle chocolate chips over crackers. Return to oven and bake for 2 minutes more, or until chocolate chips are melted.
Remove from oven and let cool briefly. Using a spatula, transfer crackers to a serving plate or an airtight container.
Caprese Appetizer
Category: appetizers-and-snacks
By Jessi

Caprese salad skewers. Perfect for holiday parties.

Ingredients:
20  grape tomatoes
10 ounces mozzarella cheese, cubed
2 tablespoons extra virgin olive oil
2 tablespoons fresh basil leaves, chopped
1 pinch salt
1 pinch ground black pepper
20  toothpicks

Directions:
Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 servings

Calories: 103.8
Fat: 7.3 g
Saturated fat: 3.3 g
Carbohydrates: 2.4 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 7.2 g
Cholesterol: 18.1 mg
Sodium: 178.6 mg
Healthier Ultimate Twice-Baked Potatoes
Category: side-dish
By MakeItHealthy

I love these in a restaurant so when I make them at home I try to make them a little healthier.

Ingredients:
4 large baking potatoes
8 slices bacon
1 cup light sour cream
½ cup nonfat milk
½ teaspoon salt
½ teaspoon ground black pepper
½ cup shredded Cheddar cheese
4  green onions, sliced
½ cup shredded Cheddar cheese
4  green onions, sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven until easily pierced with a fork, about 1 hour. Allow to cool for 10 minutes. Do not turn off oven. Meanwhile, cook bacon in a large deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside. Slice potatoes in half lengthwise and scoop flesh into a large bowl; save skins. Mix in sour cream, milk, salt, pepper, 1/2 cup Cheddar cheese, and half the green onions into potato flesh. Blend with a hand mixer until creamy. Spoon potato mixture into potato skins. Top each with remaining 1/2 cup Cheddar cheese, 4 sliced green onions, and bacon. Bake in oven until filling is hot and cheese is melted, about 15 minutes.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 299.5
Fat: 12.3 g
Saturated fat: 6.6 g
Carbohydrates: 35.8 g
Sugars: 2.7 g
Dietary fiber: 4.5 g
Protein: 12.3 g
Cholesterol: 37 mg
Sodium: 476.2 mg
Pineapple Donuts


Ingredients:
eggs, coconut milk

Directions:
Preheat oven to 325 degrees F. Spray 2 donut pans with cooking spray; set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine yellow cake mix, eggs, pineapple juice, coconut milk and vegetable oil until batter is thick and smooth, about 2 minutes on medium speed.
Spoon or pipe batter into prepared pan, filling only about 1/2 way up the sides. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely.
Melt the yellow and light cocoa candy melts according to instructions. Dip each donut into the melted yellow chocolate, dipping them deep enough to just fill the center. Remove and place on a wire rack set over a baking sheet. Let set completely.
Transfer melted light cocoa candy melts to a small squeeze bottle or pastry bag fitted with a small tip. Pipe crossing lines onto each donut, about 4 going in each direction. Top with pineapple top cutouts.
Banana Fudgicle


Ingredients:
dark Creme de Cacao, banana, half-and-half, bittersweet chocolate

Directions:
Pour the creme de cocoa into blender., Toss in one very ripe banana., Add in approximately 4 oz., half and half cream., Put in 12 oz., ice cubes, the smaller the better., Blend until thick and pour into 12 oz., tulip glasses., Lightly sprinkle shaved chocolate on top.
Italian Style Swiss Chard


Ingredients:
swiss chard, extra virgin olive oil, garlic, capers, salt, pepper

Directions:
Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chop remaining leaves.
In a 6 to 8 quart pan over medium high heat, stir oil, garlic and capers until garlic is slightly softened, about 2 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves, part at a time if pan if full, cover and cook until wilted, about 4 minutes.
Mix in vinegar; season to taste with salt and pepper. Garnish a serving dish with reserved chard leaves; spoon greens along side.
Almond Cakes


Ingredients:
unsalted butter, unsalted butter, all-purpose flour, all-purpose flour, salt, granulated sugar, almond paste, pure vanilla extract, egg, confectioners' sugar

Directions:
10Special equipment: 12 (1/8-cup] barquette molds or a mini-muffin pan with 12 (1/8-cup] muffin cups preparation.
Put oven rack in upper third of oven and preheat oven to 400°F Brush molds with melted butter and lightly dust with flour, knocking out excess flour.
Stir together flour (3 tablespoons] and salt in a small bowl.
Beat together softened butter and granulated sugar in a bowl with an electric mixer at high speed until pale and fluffy. Beat in almond paste and vanilla until combined well, then beat in egg until combined. Reduce speed to low and add flour mixture, mixing until just combined.
Divide batter among molds or muffin cups, spreading evenly, then transfer to a baking sheet (not necessary if using muffin pan].
Bake cakes until just firm and edges are golden, about 15 minutes. Turn cakes out onto racks and cool completely, about 5 minutes. Turn cakes right side up and dust tops with confectioners sugar just before serving.
Cooks' note: Cakes can be made 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.
Basil Lemon Brined Grilled Chicken


Ingredients:
basil leaves, kosher salt, lemon zest, fresh ground black pepper, water, chicken breast halves

Directions:
Prepare an ice water bath for the basil.
Bring a small saucepan of water to boil over medium high heat; wilt basil leaves, drain, and plunge basil into ice water bath, then drain.
Puree blanched basil, salt, lemon zest, pepper and water in a mini food processor or blender until smooth.
Combine chicken with puree in a large resealable plastic bag and allow to marinate several hours or up to overnight.
Grill chicken over indirect heat for 20 to 25 minutes or until an internal temperature of 165 degrees F with grill cover on.
Open grill lid and grill chicken, skin side down, over direct heat to crisp skin and give it some char, 1 or 2 minutes.
Loosely tent chicken with aluminum foil and let rest several minutes before serving.
Italian Skillet Burgers


Ingredients:
lean ground beef, oregano, parmesan cheese, onion, garlic cloves, salt, pepper, egg, tomato sauce

Directions:
Mix together beef, breadcrumbs, oregano, parmesan cheese, onion, garlic, salt, pepper and egg.
Form mixture into 4 patties.
Brown in skillet approximately 2 minutes on each side, until browned.
Mix together tomato sauce and italian seasoning.
Pour over patties.
Reduce heat, cover and simmer for 20 minutes.
Serve over hot cooked spaghetti.
Garnish with parmesan cheese, if desired.
Imitation Crab, Orzo and Veggie Skillet


Ingredients:
orzo pasta, fresh broccoli, tomatoes, green onions, bell pepper, red pepper flakes, fresh garlic, olive oil, dried thyme, dried oregano, dried basil

Directions:
Cook Orzo.
Heat oil in large skillet over medium heat, add red pepper flakes and garlic. Cook until garlic is browned. Be careful not to burn garlic. If you do, start over.
Add broccoli. Add more olive oil if needed. Cook until broccoli starts to turn crip-tender.
Add bell pepper, and continue to cook.
Once bell pepper and broccoli are crip-tender, add spices and remaining veggies, and Imitation Crab. (this would be where i would add white wine or chicken stock -- ].
Once it's heated through and the flavors have blended, add cooked orzo and stir till heated through.
Pastrami Cheese Burgers


Ingredients:
egg, Worcestershire sauce, mozzarella cheese, salt, pepper, mustard, ketchup, mayonnaise, lettuce leaves, tomatoes, onions, pickles

Directions:
Mix ground chuck with egg, worcestershire sauce, salt, and pepper., Form into 4 patties about 1/2 inch thick., Cook on grill for 5-6 minutes each side, or in a skillet for 4-5 minutes., Toast 4 buns, and add pastrami and cheese., Top with condiments, and serve.
Elitetwig's Simple Salmon


Ingredients:
boneless salmon fillets, butter, salt, pepper

Directions:
Preheat oven on Gas Mark 2.
Tear off one piece of Tin Foil/ Turkey Foil 40cm in length and place centrally on a baking tray.  Grease Foil with butter leaving 3cm gap at each edge.
Place salmon in Centre Greased Foil, Season to your liking.  Bring togather two long ends and fold down 3 times, then fold edges twice to create a sealed pocket.
Place Baking tray in Oven for No less and No longer than 10 minutes.  Take out and check for a lovely light pink colour all over and serve with yur choice of vegetables.