xiaoxl/recipe_data huggingface dataset:
Cuban Black Beans I
Category: world-cuisine
By Dick

Serve these flavorful beans over rice, as a sauce for pasta or with a good loaf of bread.

Ingredients:
1 pound black beans, washed
1  onion, chopped
1  red bell pepper, chopped
1  green bell pepper, chopped
2  bay leaves
1 ½ teaspoons paprika
1 ½ teaspoons ground cumin
1 tablespoon dried oregano
2  minced hot green chile peppers
3 cloves garlic, minced
¼ cup balsamic vinegar
salt to taste
ground black pepper to taste

Directions:
In a large bowl, soak beans in water to cover overnight. Rinse beans, and transfer to a large stock pot. Add onion, bell peppers, bay leaves, paprika, cumin, oregano, and chile peppers, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours. Test beans for tenderness, and when tender add garlic and balsamic vinegar.  Salt and pepper to taste.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 13 hrs 50 mins
Yields: 6 servings

Calories: 296.3
Fat: 1.5 g
Saturated fat: 0.3 g
Carbohydrates: 55.5 g
Sugars: 6 g
Dietary fiber: 13.4 g
Protein: 17.6 g
Sodium: 11 mg
Oven Baked  Golden Potato Wedges


Ingredients:
baking potatoes, olive oil, dried thyme

Directions:
Preheat the oven to 425°.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise.
You'll have 6 long wedges from each potato.
Place the potatoes on a sheet pan with the olive oil, salt, pepper, and thyme.
Toss all the ingredients together, making sure the potatoes are covered with oil.
Spread the potatoes in a single layer with 1 cut-side down.
Bake the potatoes for 35 to 40 minutes, turning to the other cut side after 20 minutes.
Bake until they are lightly browned, crisp outside, and tender inside.
Sprinkle with additional salt, if desired.
Allergy Friendly Trail Mix


Ingredients:
dried cranberries, sunflower seeds, carob chips

Directions:
Break banana chips into small (1/2 inch] pieces and place in a quart-size plastic storage bag or container with lid.
Add cranberries, sunflower seeds, and carob or chocolate chips to the bag or container.
Close bag or container and shake gently to mix.
Taste mix and adjust ingredients to your level of salt/sweet and soft/crunchy.
Slow Cooker Ground Chicken Chili
Category: soups-stews-and-chili
By KatieO

After trying out many mediocre chili recipes over the years, I decided to create my own hearty chicken chili with a little kick to it in a slow cooker.

Ingredients:
1 tablespoon vegetable oil
1 pound ground chicken
2 tablespoons chili powder
2 cloves garlic, minced
1 ½ teaspoons ground cumin
½ teaspoon red pepper flakes
1 (29 ounce) can kidney beans, rinsed and drained
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 medium onion, chopped
1 medium jalapeno pepper, seeded and finely chopped  (Optional)
2 cups chicken broth
1 (15.25 ounce) can whole kernel corn, drained
1 tablespoon sour cream, or to taste  (Optional)
1 tablespoon shredded Cheddar cheese, or to taste  (Optional)
1 tablespoon chopped green onions, or to taste  (Optional)
1  jalapeno pepper, sliced, or to taste  (Optional)

Directions:
Heat vegetable oil over medium-high heat in a medium-sized pan. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat. Transfer chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over mixture and stir to combine. Cover and cook on High until chili has cooked down and thickened, about 4 hours, stirring corn kernels into mixture during last 30 minutes of cook time. Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.

Prep time: 30 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 35 mins
Yields: 6 servings

Calories: 405.5
Fat: 7.9 g
Saturated fat: 1.9 g
Carbohydrates: 54.6 g
Sugars: 3.8 g
Dietary fiber: 17.1 g
Protein: 32.7 g
Cholesterol: 50.6 mg
Sodium: 1620.6 mg
White Chili


Ingredients:
yellow onion, olive oil, butter, great northern beans, green chili, garlic, chicken broth, ground cumin, dried oregano, cayenne pepper, monterey jack cheese, cheddar cheese

Directions:
Saute chopped yellow onion in olive oil or butter.
Add the beans, cream of chicken soup, chopped green chilis, garlic, chicken broth and chicken.
Add the cumin and oregano and a dash of cayenne pepper.
Bring to a boil, simmer about 20 minutes.
Served topped with gradded monterey Jack cheese or cheddar cheese.
Serve in crusty bread bowls.
Baked Fennel With Parmesan


Ingredients:
fennel, butter, parmesan cheese

Directions:
Trim off the fronds and outer hollow stalks so you are left with the fennel bulb, trim off the hard bottom and cut each bulb in half Heat oven to 400F and bring a pot of water to boil, salt it.
Place the halved fennel bulbs into the boiling water and cook 3 minutes, the fennel must still be crisp.
Do not overcook.
Remove and plunge into icy water to stop the cooking and drain.
Slice the fennel thinly.
Grease a baking dish with some of the butter place the fennel into the dish, sprinkle with salt& pepper and pour in the stock. bake uncovered for 10 minutes in 400°F.
After baking 10 minutes top the fennel with the remaining butter and sprinkle generously with Parmesan cheese. Continue baking for  approx 15 minutes.
The stock should be evaporated and the cheese golden.
For Vegetarian use vegetable stock.
Unique Tuna Lasagna Casserole


Ingredients:
tomato sauce, dried oregano, onion, garlic, tuna fish, ricotta cheese, mozzarella cheese, parmesan cheese

Directions:
Heat oven to 350., Lightly,grease a 12x8x2 baking pan., In a medium saucepan,combine the first 6 ingredients., Stir well and bring to a boil., Cover and reduce the heat,simmer 15 minutes., Stir on occasion., Cook the lasagna noodles as directed on package., Drain., With spoon,add one third of the tunafish mixture into the dish., Layer half each of the noodles,ricotta,and mozzerella cheese., Top with one third of tuna mixture., Repeat the layers with the remaining noodles,ricotta,mozzerall and tuna., Sprinkle on top layer,the parmesan cheese., Uncovered,bake for 40 minutes.
Shrimp Dipping Broth


Ingredients:
chicken broth, chicken bouillon cubes, butter, Worcestershire sauce, ground pepper, onion, sugar, shrimp, butter, Worcestershire sauce, fresh coarse ground black pepper, roasted garlic

Directions:
DIRECTIONS FOR THE BROTH:, Melt butter and over medium heat until butter lightly browns, Stir in pepper, Cajun seasoning, minced onion, sugar, and Worcestershire sauce, Add bullion cubes, stirring until dissolved., Add in chicken broth and clam juice., Bring to a rapid boil, and immediately reduce heat to simmer., DIRECTIONS FOR SHRIMP:, Saute butter and roasted garlic pulp until butter lightly browns., Mix in pepper, Cajun seasoning, minced onion and Worcestershire sauce., Stir in shrimp and cook to medium rare, turning frequently., Add shrimp and juices to broth and bring to a simmer., Serve in large bowl with French baguette for dipping, white rice for a side., Garnish plate with green herbs and lemon wedges.
Italian Mini Meatballs


Ingredients:
bulk Italian sausage, ground beef, parmesan cheese, garlic powder, egg

Directions:
Heat oven to 350 degrees.
In medium bowl, combine all ingredients; shape into 3/4 inch balls.
Place meatballs in 15X10 inch jelly roll pan.
Bake 20 minutes or until brown.
Lentil and Bean Soup


Ingredients:
onion, olive oil, chili powder, salt, water, lentils, tomato sauce, carrots, celery ribs, great northern beans, smoked gouda cheese, cilantro, sour cream

Directions:
In a large pot over medium high heat saute the onion in the oil (5 minutes]. Stir in chili powder and salt.
Stir in lentils and water and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
Stir in tomato sauce, carrots and celery. Simmer 10 minutes.
Stir in beans and simmer for another 5 minutes.
Stir in cheese and cilantro and season to taste with salt and pepper and serve topped with sour cream if desired.
Crock Pot Hoisin Chicken


Ingredients:
boneless skinless chicken breasts, chicken thighs, sliced water chestnuts, scallion, hoisin sauce, white wine, Chinese five spice powder, cooked rice

Directions:
Place chicken, sliced water chestnuts and chopped scallions in slow cooker.
Mix together hoisin sauce, wine, and five spice powder.  Pour over the chicken mixture in the slowcooker.
Cover and cook on low for about 6 hours.
Serve over hot cooked rice or fine noodles.
Banana Cake


Ingredients:
margarine, white sugar, eggs, bananas, self raising flour, salt, milk, bicarbonate of soda

Directions:
Cream sugar and margarine then beat in eggs one at a time beating well.
Beat in banana.
Sift in flour and salt.
Dissolve carb soda in milk and add into bowl and mix until all is combined.
Pour into a well greased tin and bake in the oven at 180 degrees for about 25-30 minutes or until cooked through.
TIP: If you like your cake extra moist like I do add a little bit more milk to the batter before pouring into the tin.
Red Velvet Cupcakes W/ White Chocolate Peppermint Cream Cheese F


Ingredients:
vanilla instant pudding mix, sour cream, water, eggs, white chocolate, reduced-fat cream cheese, butter, confectioners' sugar

Directions:
Preheat oven to 350. Line 24 cupcake tins with paper liners; set aside.
In a lg mixing bowl, combine cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs.  Blend with electric mixer on LOW for 30 seconds; scrape sides with rubber scraper.  Increase mixer speed to MEDIUM and beat for 2 minutes, scraping sides if necessary.  Batter should look thick and well-combined.
Fold in chocolate chips.
Spoon or scoop 1/3 c batter into each prepared cupcake cup, filling each 3/4rds full.
Bake for 18-20 minutes until they spring back when lightly touched w/ your finger.
Remove from oven and cool in pans for 5 minutes on wire rack.
Run knife around each cupcake and gently lift from the pan using the knife, grasping gently w/ fingertips.  Cool on wire rack for 15 minutes before frosting.
FROSTING:.
Place white chocolate in a small glass bowl in the microwave oven on HIGH power for one minute.  Remove and stir with wooden spoon or rubber scraper until smooth.  Set aside to cool.
In a large mixing bowl, combine cream cheese and butter; beating with electric mixer on LOW speed for about 30 seconds til well-combined.
Add cooled white chocolate and blend on LOW speed for appx 30 seconds until well-combined.
Add peppermint extract and 2 cups confectioners sugar; blend on LOW speed until well-combined, appx 30 seconds; increase mixer speed to MEDIUM and beat til the frosting is fluffy, appx 1 minute, adding upto 1/2 c additional confectioners sugar if necessary to make it a spreadable consistency.
ICE cupcakes by placing a heaping tablespoon of frosting on each cupcake, swirling to spread with a short metal spatula, covering the tops of each cupcake.
Place in frig for appx 20 minutes until the frosting sets.
OPTIONAL:  Before chilling, sprinkle tops of frosted cupcakes w/ crusted pepperment candies.
Spaghetti Alla Carbonara


Ingredients:
spaghetti, bacon, eggs, garlic clove, cheese, extra virgin olive oil

Directions:
Chop the lard into small cubes about 1/2 cm high and brown it in a pan together  with a few spoons of oil and garlic clove ( which you will take out as soon as  it starts browning].
While the lard is cooking, bring water to a boil in a large pot and add a teaspoon of salt.
When water is at a rolling boil, add the spaghetti noodles and cook to al dente; drain in a colander.
In a hot soup tureen carefully blend the eggs (two all and two only yolks] at room temperature together with grated cheese, seasoning  it with salt and freshly ground pepper; you must obtain an homogeneous cream.
The preparation of the sauce must take place when pasta is just about ready to be  strained, so that it may immediately be poured into the tureen and mixed with the eggs and the crunchy and hot bacon.  (The heat from the cooked pasta cooks the eggs.].
Tomatillo Salsa Verde


Ingredients:
onion, garlic cloves, serrano chilies, salt

Directions:
"Combine all ingredients in a food processor.  Buzz until smooth."
Greek Lemon and Chicken Soup (Avgolemono)
Category: soups-stews-and-chili
By yoyomofo

A copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita.

Ingredients:
2 tablespoons olive oil
½ medium carrot, diced
½ medium red onion, diced
½ stalk celery, diced
1 clove garlic, minced
2 (32 ounce) cartons chicken broth
1 teaspoon dried parsley
½ teaspoon dried oregano
1 ½ cups shredded cooked chicken
1 cup orzo pasta
4 large eggs, at room temperature
2 medium lemons, zested and juiced, divided
½ teaspoon chicken bouillon powder, or more to taste
3 dashes hot pepper sauce
salt and ground black pepper to taste

Directions:
Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer. Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined. Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated. Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 232.7
Fat: 8.8 g
Saturated fat: 1.9 g
Carbohydrates: 23.9 g
Sugars: 2.9 g
Dietary fiber: 2.3 g
Protein: 15.4 g
Cholesterol: 118.3 mg
Sodium: 1164.1 mg
Red Apple


Ingredients:
vodka, lemon juice

Directions:
Shake well with cracked ice., Strain into a cocktail glass.
Passover Spinach Kugel


Ingredients:
frozen chopped spinach, eggs, onions, salt, pepper

Directions:
Preheat oven to 350.
Thaw and drain spinach.  Soak and drain matzo.  Mix ingredients.  Grease 9 x 13 inch pan.  Brush top with oil before baking.
Bake at 350 for about an hour or until done.
Quick Fresh Sauerkraut


Ingredients:
olive oil, onion, green cabbage, green cabbage, cider vinegar, apple cider, water, kosher salt, caraway seed

Directions:
Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.
Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender.  Add a little water if it gets too dry.
This can be kept in the fridge for 2 weeks.
Kossmans My Delight Hot Dish


Ingredients:
hamburger, onion, potatoes, kidney beans, tomatoes

Directions:
Place hamburger in bottom of baking dish.( i used 9x9 and it was full].
Add a layer of sliced onion.
Add a layer of one inch thick sliced potatoes.
Put in kidney beans with the juice from the can.
Add  can tomatoes, with juice  or 1 can tomato soup. with water
Salt and pepper to taste.cover with foil bake 1 hour at 425 degrees  put on cookie sheet as this is so full
uncover
Crush potato chips over top. (i think crushed soda crackers could work here too ].
Bake for 30 minutes.
Roasted Balsamic Chicken with Baby Tomatoes
Category: meat-and-poultry
By KissRiss

I love this recipe. It's great paired with salad and/or brown basmati rice. So Paleo. So delicious!

Ingredients:
½ cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard, or more to taste
1 clove garlic, or more to taste, minced
salt and freshly ground pepper to taste
4 large skinless, boneless chicken breast halves
1 pint cherry tomatoes, halved
1  lemon, zested and juiced

Directions:
Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture. Marinate chicken in the refrigerator for at least 4 hours. Preheat oven to 400 degrees F (200 degrees C). Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle lemon zest and drizzle lemon juice over the chicken.

Prep time: 10 mins
Cook time: 40 mins
Total time: 4 hrs 50 mins
Yields: 4 chicken breasts

Calories: 322.7
Fat: 9.1 g
Saturated fat: 2 g
Carbohydrates: 9.8 g
Sugars: 4.6 g
Dietary fiber: 0.9 g
Protein: 48 g
Cholesterol: 129.2 mg
Sodium: 259.6 mg
Hong Kong Sweet and Sour Pork
Category: world-cuisine
By BETSYLINDSEY

This recipe requires three quick frying steps to seal in the crispy texture of the pork. Serve with rice or noodles for a filling meal.

Ingredients:
2 teaspoons light soy sauce
⅛ teaspoon white sugar
2 teaspoons potato starch
1 teaspoon sesame oil
ground black pepper to taste
1 pound pork loin, cut into 1-inch cubes
1 cup water
2 tablespoons white vinegar
¼ cup ketchup
¼ cup white sugar
1 pinch salt
2 teaspoons potato starch
1 dash red food coloring
1  egg, beaten
1 cup potato starch
2 cups peanut oil for frying
1  green bell pepper, cut into large chunks
2  cayenne peppers, sliced
4  slices canned pineapple, chopped
2 cloves garlic, sliced
2  green onions, sliced

Directions:
Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl.  Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes. To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside. Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch.  Use your hand to press the starch onto the pork, assuring a consistent coating. Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C). Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot.  Return the drained pork pieces to the hot oil for 30 seconds more.  Remove and drain again. Pour off all but 1 tablespoon of oil from the wok. Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes.  Add the sauce and stir until it thickens.  Stir in the pork and toss until the pork is coated with sauce.  Remove from heat and serve.

Prep time: 40 mins
Cook time: 10 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 588.3
Fat: 28 g
Saturated fat: 7.4 g
Carbohydrates: 59.5 g
Sugars: 25.6 g
Dietary fiber: 1.5 g
Protein: 25.2 g
Cholesterol: 117.9 mg
Sodium: 402 mg
Date Nut Bars


Ingredients:
eggs, flour, dates, walnuts, baking powder, brown sugar, vanilla, confectioners' sugar

Directions:
Mix all ingredients.
Bake in greased layer cake pans or square pans at 375 degrees for 35 minutes.
Cool for 15 minutes.
Slice into squares and roll bars in confectioner's sugar so they don't stick together when stored.
Strawberry Carp Bait


Ingredients:
flour, cornmeal, water, vanilla, sugar, strawberry gelatin

Directions:
Make a dry mixture of flour and corn meal.
Bring water to a simmer and then add vanilla, sugar and strawberry gelatin, while stirring.
Keep stirring and sprinkle on enough dry mixture to cover the surface of the liquid.
Once the hot water breaks through the dry ingredients, cover the break with the dry mixture.
Continue in this manner until dry mix is gone and then continue stirring for two minutes.
Cool and remove from the pan; roll into a ball, wrap tightly and then store in the refrigerator.
TO USE: Roll up a ball the size of a large english pea onto a #6, #4 or #2 fishing hook; when fishing line moves, wait until line tightens before setting the hook.
Dilly Cheese Wheat Bread
Category: bread
By MAGGIE MCGUIRE

This bread machine recipe turns out a perfectly textured flavorful bread every time. I prefer to let the bread machine cycle thru 2nd rise, then shape the loaf and bake in the oven at 400 degrees for 35-40 minutes. The dill cheese combination is great toasted and makes wonderful salad croutons.

Ingredients:
⅔ cup milk
½ cup hot water
1 teaspoon salt
1 tablespoon sugar
1 tablespoon dried dill weed
1 cup whole wheat flour
2 cups bread flour
2 teaspoons bread machine yeast
½ cup grated Cheddar cheese
½ cup grated Asiago or Parmesan cheese

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the white bread light crust setting; press Start.  If your machine has a Fruit setting, add the Cheddar and Asiago cheeses at the signal, or about 5 minutes before the kneading cycle has finished.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 - 1 1/2 pound loaf

Calories: 169
Fat: 4.1 g
Saturated fat: 2.3 g
Carbohydrates: 26 g
Sugars: 1.8 g
Dietary fiber: 1.9 g
Protein: 7.4 g
Cholesterol: 11.1 mg
Sodium: 291.5 mg
Kosher Yakisoba or Udon


Ingredients:
udon noodles, boneless chicken breasts, cornstarch, cabbage, fresh ginger, fresh garlic, carrot, green onions, mushroom, Japanese soy sauce, shiro miso, cornstarch, salt, sugar, sherry wine

Directions:
Cook udon or soba noodles in ample boiling water until tender, drain and store at room temperature (30 minutes of the cooking time is for the noodles].
In a medium bowl, mix 1 tbsp cornstarch, grated garlic and sesame oil with chicken and refrigerate covered until required.
Note: All cooking of this kind should be done at the highest temperature setting.
In a large wok, skillet or cast iron griddle heat 1/4 cup of peanut oil until a piece of cabbage will sizzle quickly in it (almost smoking].
Add ginger and green onions to oil and stir quickly.
Then add carrots and stir again for 30 seconds.
Add cabbage and mushrooms and wait 30 seconds before stirring.
Continue to stir fry until mushrooms have released most of their water.
Remove veggies from the wok with a slotted spoon and place in a bowl.
Place remaining mushroom liquid in a small bowl and save.
Wipe wok clean and place back on the heat.
When good and hot remove chicken mixture from fridge and unwrap.
Add oil to wok and quickly add the chicken.
Let sizzle for 15 seconds then stir, making sure that oil and chicken get evenly distributed over the surface of the wok.
Let sizzle for 1 minute (it is important to let food sit and sizzle when stir frying, this seals the juices in] then stir again.
While chicken is cooking add soy sauce, shiro miso, cornstarch, salt, sugar and sherry to the mushroom liquid and stir well.
When chicken is just cooked add noodles and continue to stir fry for 1 minute.
Add cabbage mixture to the wok and stir fry until all is good and steaming hot.
Add liquid mixture to wok and continue to stir fry until liquid is basically gone.
Ready to serve.
Candied Macadamia Nuts


Ingredients:
olive oil, sea salt

Directions:
Toss all ingredients together in a large bowl., Place in a pyrex baking dish., Bake at 350° for 10-15 minutes, until lightly browned., Cool and serve.