xiaoxl/recipe_data huggingface dataset:
Sugar Cookie Cut-Outs


Ingredients:
butter, margarine, sugar, egg, vanilla extract, baking powder, flour, cocoa powder

Directions:
Preheat oven to 400°F.
In a large bowl, cream butter and sugar with an electric mixer.
Beat in the egg and vanilla.
In another bowl, mix together the flour and baking powder.
Add the flour/baking powder mixture one cup at a time, mixing after each addition. (The dough will be very stiff; blend the last flour in by hand.].
Do NOT chill the dough.
Divide dough into 2 balls.
On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick.
Cut cookies into desired shapes, dipping cookie cutters in flour before each use.
Decorate with gel and crystal sprinkle decorations, if desired.
Bake on ungreased baking sheet on middle rack of oven for 6 to 10 minutes, or until cookies are lightly browned.
Cool 2 to 3 minutes before removing and cooling on a baking grid/cooling rack.
You can sprinkle cocoa powder on the cookies if desired (looks good if you're making reindeer shaped cookies].
Cookies may be frozen in a tightly sealed container for up to 2 months.
Butterscotch Rice Krispie Treats


Ingredients:
"peanut butter"

Directions:
Melt peanut butter and chips together in pan over medium-low heat or microwave in a microwave-safe bowl.
Remove mixture from heat.
Add cereal; stir.
Pour into 13x9 inch pan; let cool.
Cut into squares.
Blackberry Chocolate Cake


Ingredients:
butter, chocolate, butter, eggs, sugar, Grand Marnier, Cointreau liqueur, cornstarch, flour, blackberries, icing sugar

Directions:
Line and butter a springform of 20cm.
Melt butter and chocolate on low heat. Let cool a little bit while stirring. Add eggs, sugar and gran marnier (or cointreau]. Mix cornstarch (or flour] with ground almonds and add. Pour mixture into springform. Stick blackberries into mixture. Bake in the middle of a 200°C oven for 20-25 minutes. THE CAKE SHOULD STILL BE MOIST. Remove cake and let cool.
Cool for several hours or best overnight.
Sprinkle with icing sugar and serve as it is or with whipped cream, sour cream or ice cream.
Camarones a la Mexicana
Category: uncategorized
By Brian Genest

Reminds me of a Mexican shrimp and grits. A semi-spicy tomato sauce ladled over cilantro rice and topped with seasoned, fried shrimp. What about that doesn't sound amazing?

Ingredients:
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon cayenne pepper
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 tablespoon salted butter, or as needed
⅓ medium white onion, diced
1 clove garlic, minced
5 medium Tomatoes, red, ripe, raw
2 cups chicken stock
½ medium white onion, sliced
1 large green bell pepper, seeded and sliced
2 small jalapeno peppers, seeded and sliced
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon salt
1 teaspoon ground black pepper
1 ½ cups uncooked white rice
1 tablespoon vegetable oil, or as needed
3 cloves garlic, minced
1 medium lime, zested
3 cups water
2 tablespoons lime juice
1 teaspoon salt
⅓ bunch chopped fresh cilantro
2 tablespoons salted butter, or as needed

Directions:
Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine with the spices. Set aside for at least 1 hour. Meanwhile, make the sauce. Melt butter in a pot over medium heat and cook diced onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes and cook until beginning to break down, about 20 minutes. Pour in chicken stock and puree using an immersion blender. Add remaining tomatoes, sliced onion, bell pepper, jalapenos, chili powder, cumin, salt, and pepper. Simmer sauce on medium-low for 45 minutes. Meanwhile, rinse rice in a mesh strainer. Run strainer under a faucet until the water runs clear. Shake the water off and let rice dry for 10 to 15 minutes. Pour a thin layer of vegetable oil in another pot and heat over medium heat. Add rice and lightly fry for 4 to 5 minutes. Add garlic and lime zest and cook for 1 minute. Strain oil out of the rice and return to the pot. Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice has absorbed most of the liquid, about 20 minutes. Toss with remaining lime juice and cilantro. Melt butter in a separate pot and add shrimp. Saute shrimp until cooked through, 3 to 4 minutes. Remove from heat. Scoop some rice on a plate, ladle tomato sauce over it, and top with shrimp. Serve immediately.

Prep time: 30 mins
Cook time: 1 hr 35 mins
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 399.6
Fat: 10.5 g
Saturated fat: 4.5 g
Carbohydrates: 52.2 g
Sugars: 5.8 g
Dietary fiber: 4.7 g
Protein: 24.7 g
Cholesterol: 189.9 mg
Sodium: 2606.6 mg
Uncle Bill's Mung Bean Curry


Ingredients:
canola oil, extra virgin olive oil, black mustard seeds, whole cumin seed, turmeric, crushed tomatoes, garlic clove, gingerroot, ground coriander, ground cumin, granulated sugar, salt, water, fresh cilantro leaves

Directions:
In a medium size saucepan, measure mung beans, cover with water, cover saucepan and let beans soak overnight.
To a large frying pan, add oil and bring to high heat.
In a small mixing bowl, mix together cumin seeds, mustard seeds and turmeric.  Add to the frying pan, cover immediately and fry quickly shaking the frying pan until seeds begin to pop; about 1 minute.
To the frying pan, add crushed tomatoes, garlic, ginger, coriander, cumin, sugar, and salt  and cook until mixture bubbles; about 3 to 5 minutes, stirring occasionally.
Drain mung beans, rinse saucepan and return mung beans to the same saucepan.
Add 2 cups of water, bring to boil, cover and simmer for about 20 minutes or until beans are tender.
Drain mung beans and add to the mixture in the frying pan.
Add cilantro and stir to mix well.
Serve immediately.
You can substitute and use red kidney beans, black eyed beans or Garbanzo beans.
If using canned beans, you do not need to soak them overnight.
Smoked Sausage Casserole


Ingredients:
sour cream, butter

Directions:
In a non-stick skillet, cook sausage over medium heat until lightly browned.
Add prepared beans to skillet; remove from heat.
In a small bowl, combine soup and sour cream.
Pour over sausage mixture and stir gently.
In a bowl, combine stuffing  mix and butter.
In a greased 2-1/2 quart baking dish, spoon one-half of stuffing mixture; cover with sausage mixture.
Top with remaining stuffing mixture.
Drizzle with chicken stock.
Bake, covered, at 350ºF for 25-30 minutes or until heated through.
Serve.
Mom's Purple-Hull Peas
Category: side-dish
By SAMARTHUR

A wonderful side-dish for any southern-style-meal.  Goes great with cornbread and fried pork chops!

Ingredients:
1 ½ pounds frozen purple hull peas
8 ounces fresh okra  (Optional)
4 ounces bacon, cut into 1/2 inch pieces
1 tablespoon white sugar
⅛ teaspoon baking soda
salt and pepper to taste

Directions:
Place the purple hull peas into a large pot and cover with water. Bring to a boil over high heat, add okra if using and boil for 2 minutes, stirring twice. Reduce heat to medium-low, add the bacon, sugar, baking soda, salt, and pepper.  Cover and simmer until tender, 1 1/2 to 2 hours.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 193.9
Fat: 9.2 g
Saturated fat: 3 g
Carbohydrates: 20.3 g
Sugars: 2.5 g
Dietary fiber: 5 g
Protein: 8.3 g
Cholesterol: 12.9 mg
Sodium: 526.3 mg
Breakfast Tostada


Ingredients:
egg, corn tortilla, avocado, red onions, egg, alfalfa sprout, fresh cilantro leaves, Cotija cheese, lime wedge, water, white distilled vinegar, granulated sugar, kosher salt, peppercorn, red onion, hot water, dried ancho chiles, sweet onion, fire-roasted tomatoes, garlic cloves, honey, kosher salt

Directions:
1. Make the tostada. Heat a 10-inch nonstick skillet over medium-low. Once the pan is warm, add the oil. Crack the egg where the oil pools, using a silicone spatula to pull in the whites of the egg. If the whites of the egg begin to bubble, turn the heat down further or pull the pan off the heat for a second. Cook for 1 minute, and then spoon the oil in the pan over the whites of the egg until cooked through. Carefully remove the egg from the pan. Set aside.
2. Add the corn tortilla to the leftover oil in the same pan. Turn the heat up to medium, and fry the tortilla for about 2 minutes on each side until toasted. In another corner of the pan, reheat the refried black beans until warm.
3. To serve, place the pan-fried tortilla on a plate, and top with a shmear of refried black beans. Garnish with the avocado slices, the sunnyside egg, pickled vegetables, Ancho-lada Sauce, alfalfa sprouts, if desired, cilantro, and cotija. Give it a fresh squeeze of lime, and serve immediately.
Notes.
Optional add-in: Use up leftover cooked bacon in the freezer. Reheat the bacon with the beans, crumble it, and use it on top of the tostada.
Ingredient Tip.
You’ll notice cotija cheese used throughout the book. I love it for two reasons—a little goes a long way and it doesn’t require dirtying a grater.
For the Pickled red onions:
Bring the water to a boil in a small saucepan. In a pint-sized Ball jar with measurements or a glass bowl, add the vinegar, sugar, salt, and peppercorns. Add the boiling water to the vinegar mixture. Stir until the ?salt and sugar have dissolved. Submerge the sliced onion in the pickling solution and let sit for at least 30 minutes. This can be done up to 3 weeks in advance and stored covered in the refrigerator.
For the Ancho-lada sauce:
In a high-powered blender, measure the hot water using the ticks on the side of the blender container. Add the chiles and submerge. Let sit for 10 minutes. Once reconstituted, add the remaining sauce ingredients. Blend on high until smooth. This yields 4 cups. It can be made up to a month in advance and stored covered in the fridge.
GET THE BOOK HERE:
https://www.amazon.com/Minimalist-Kitchen-Wholesome-Essential-Techniques/dp/084875526X.
Jamaican Curry Chicken
Category: world-cuisine
By camsmum

I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!

Ingredients:
¼ cup curry powder, divided
2 tablespoons garlic powder
1 tablespoon seasoned salt
1 tablespoon onion powder
2 teaspoons salt
1 sprig fresh thyme, leaves stripped
1 pinch ground allspice, or more to taste
salt and ground black pepper to taste
2 ¼ pounds whole chicken, cut into pieces
3 tablespoons vegetable oil
3 cups water
1  potato, diced
½ cup chopped carrots
2  scallions (green onions), chopped
1 (1 inch) piece fresh ginger root, minced
1  Scotch bonnet chile pepper, chopped, or to taste

Directions:
Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken. Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet. Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 348.2
Fat: 20.3 g
Saturated fat: 4.7 g
Carbohydrates: 13.8 g
Sugars: 2.1 g
Dietary fiber: 3.1 g
Protein: 27.8 g
Cholesterol: 102.5 mg
Sodium: 1353.2 mg
My Spaghetti Sauce


Ingredients:
ground beef, sweet Italian sausage link, fresh garlic cloves, diced tomato, tomato paste, dry parsley flakes, brown sugar, salt, dried oregano, dried thyme, bay leaf, fennel seed

Directions:
Brown together the ground beef, sausage, onion and garlic; drain well.
Add rest of ingredients, stirring well.
Add 2 cups of water and bring to a boil.
Lower heat to simmer and cook for 3 hours or until sauce is thickened.
Serve over hot, cooked spaghetti and top with parmesan cheese.
Chicken Curry With Coconut Milk


Ingredients:
onions, salt, fresh ground pepper, curry powder, unsweetened coconut milk, boneless skinless chicken breast, canned tomato, carrot

Directions:
Steam carrot till just tender.  Cut chicken into 1 inch pieces.  Pour oil into large non-stick skillet.  Turn heat to medium high.  Add onions, pinch of salt, and some pepper.  Reduce heat to medium and cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more.  Raise heat again and brown them a bit, then stir in curry and cook for another minute or so. Reduce heat to medium, add coconut milk and cook, stirrying occasionally, until it thickens, about 2 minutes.  Add chicken and stir, then cook until done, 3-6 minutes.  Add tomato, peas and carrots and cook until begetables are heated through.  Taste and adjust seasonings.
Variation: Substitute shrimp or scallops for chicken.  Scallops should be seared first in a little oil in a hot pan.
Easy Cornish Hens
Category: meat-and-poultry
By joychick

Cornish hens with herbs cooked in the slow cooker are very juicy and the meat falls off the bone.

Ingredients:
⅓ cup lemon juice
¼ cup margarine, melted
½ teaspoon dried thyme
¼ teaspoon garlic powder
⅛ teaspoon ground cumin
⅛ teaspoon red pepper flakes
2  Cornish game hens
½ teaspoon ground thyme
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 cup chicken broth
⅓ cup lemon juice
¼ cup chilled margarine, cut into cubes

Directions:
Mix 1/3 cup lemon juice, melted margarine, 1/2 teaspoon thyme, garlic powder, cumin, and red pepper flakes in a bowl. Pour and rub lemon juice mixture over Cornish hens. Mix 1/2 teaspoon thyme, salt, and black pepper in a bowl; sprinkle over Cornish hens. Pour chicken broth and 1/3 cup lemon juice into a slow cooker. Place about 1 tablespoon chilled margarine in the cavity of each hen; place hens in the slow cooker. Arrange the remaining margarine cubes in the chicken broth mixture. Cook hens in the slow cooker on High for 4 hours or Low for 8 hours.

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

Calories: 516.2
Fat: 43.6 g
Saturated fat: 9.7 g
Carbohydrates: 4.5 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 26.4 g
Cholesterol: 152.2 mg
Sodium: 650.1 mg
Corn Flake Chicken Nuggets


Ingredients:
boneless skinless chicken breast, barbecue sauce, garlic powder

Directions:
Combine chicken and BBQ sauce in bowl.
Crush corn flakes in zipper bag.
Season with garlic powder.
Shake sauce coated chicken a couple of pieces at a time in zipper bag with crushed corn flakes Bake on baking sheet at 350 for 25 minutes or until done.
Serve with BBQ sauce for dipping.
Vegetarian Bean Curry
Category: main-dish
By Michelle

This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.

Ingredients:
2 tablespoons olive oil
1 large white onion, chopped
½ cup dry lentils
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cumin
1 pinch cayenne pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (8 ounce) can kidney beans, drained and rinsed
½ cup raisins
salt and pepper to taste

Directions:
Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 208.5
Fat: 4.7 g
Saturated fat: 0.6 g
Carbohydrates: 35.9 g
Sugars: 1.5 g
Dietary fiber: 10.1 g
Protein: 8.7 g
Sodium: 298.3 mg
Blueberry Oat Bars


Ingredients:
quick oats, flour, sugar, salt, baking powder, nutmeg, butter, applesauce, egg, vanilla, frozen blueberries, butter, sugar

Directions:
Combine the oats, flour, sugar, salt, baking powder and nutmeg., Mix well., Mix in butter until crumbly., In a separate bowl, beat the egg and then mix in orange juice and vanilla., Combine the two mixtures and blend., Drain the blueberries and combine with mix., Put batter in a greased pan., Brush the topc with the melted butter and top with sugar., Bake at 375 for 20-25 minutes or until browned on top.
Grilled Pear and Prosciutto Starter


Ingredients:
pears, prosciutto, fresh parmesan cheese, mint

Directions:
Peel, halve, and core the pears.
Grill the pears on medium heat, turning once, until they are heated through and have nice grill marks on both sides. 5-7 minutes.
Alternately, you can sauté the pears in a little butter or apple juice to heat them through and soften them up a bit.
Place one pear half on each plate.
Top each pear half with a slice of prosciutto, followed by a slice of parmesan (use a potato peeler to get a nice, thin slice], and then a mint leaf.
Drizzle a tablespoon of balsamic vinegar around each pear half.
Season with salt and pepper if desired.
Baltimore-Style Sour Beef and Dumplings (Sauerbraten)


Ingredients:
red wine vinegar, apple cider vinegar, onions, carrots, bay leaves, whole allspice, mustard seeds, whole cloves, black peppercorns, sugar, salt, flour, baking powder, egg, salt, beef round steak, canola oil

Directions:
WARNING: This part has to be done the day before you want to serve. Stir together all of the marinade ingredients in a nonreactive bowl. Place the roast in a nonreactive container (or large ziplock bag] and marinate overnight. The day before is also a good time to make the gingersnaps if, like me, you are using homemade.
The next day: Remove the meat and pour the marinade in the slow cooker. In a large skillet, quickly brown all sides of the meat in the canola oil. Add the meat into the slow cooker and turn on low for 6 hours.
During the last hour or so of cooking time: Start to make the dumplings. Bring a large pot of water to a rolling boil. In a large bowl, combine the cooled mashed potatoes and salt and the egg. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups]. Form into 2 to 4 inch balls. They should be able to hold their shape but not be too floury. Drop them into the water. They should sink, then rise to the surface when cooked through. Set aside.
During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.
After the time is up, shred the meat a bit with a fork or break it into pieces. Serve hot, with dumplings on the side.
Waldorf's Sour Cream Cheesecake
Category: desserts
By Donna Halcarz

A wonderful and easy cheesecake recipe my mother-in-law made for the holidays and special occasions.

Ingredients:
7 ounces vanilla wafers, crushed
½ cup margarine, melted
2 tablespoons white sugar
1 pinch ground cinnamon
2 (8 ounce) packages cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 cup white sugar
2 tablespoons lemon juice
4  eggs
1 pint sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix vanilla wafers, margarine, 2 tablespoons sugar, and cinnamon together in a bowl; press into the bottom of a 9x13-inch baking dish. Bake in the preheated oven until lightly browned, about 10 minutes. Beat the two 8-ounce packages and 3-ounce package cream cheese with 1 cup sugar and lemon juice until smooth. Beat eggs, 1 at a time, into cream cheese mixture, stirring well after each addition; spread over crust. Bake in the preheated oven until middle of cheesecake is set, 25 to 30 minutes; cool for 10 minutes. Increase oven temperature to 475 degrees F (245 degrees C). Mix sour cream, 2 tablespoons white sugar, and vanilla extract together in a bowl until creamy; pour over cheesecake. Bake until topping is set, about 5 minutes. Cool cheesecake to room temperature and refrigerate until serving.

Prep time: 30 mins
Cook time: 40 mins
Total time: 2 hrs 10 mins
Yields: 16 servings

Calories: 366.3
Fat: 26.9 g
Saturated fat: 13 g
Carbohydrates: 27 g
Sugars: 16 g
Dietary fiber: 0.3 g
Protein: 5.6 g
Cholesterol: 95.8 mg
Sodium: 235.1 mg
Pear-Blueberry-Ginger Crisp (Gluten-Free)


Ingredients:
blueberries, sugar, vanilla bean paste, vanilla extract, ground ginger, all-purpose flour, brown sugar, all-purpose flour, ground ginger, salted butter

Directions:
Preheat oven to 375°F.
Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs. sugar, vanilla, ginger and brown rice flour.  Toss gently to coat thoroughly.
Into a 9" x 9" baking pan or 9" pie plate, pour the blueberry-pear mixture.
Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger.  With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture.  Top fruit with crumble mixture.
Bake at 375 F for 30-35 minutes or until crumble is lightly browned.
Cool atop a wire rack for up to one hour.  Serve warm with a scoop of vanilla ice cream or whipped cream if desired.
Citrus-Ginger Mayo Dip for Veggies


Ingredients:
mayonnaise, light sour cream, distilled vinegar, orange zest, garlic clove, Dijon mustard, low sodium soy sauce, sugar

Directions:
Combine all ingredients in a medium bowl and whisk well.
Cover and chill at least 1 hour or until serving.
Transfer to a serving bowl and place on platter;  surround with various raw veggies, or steamed asparagus (or peeled, cooked prawns].
Toddler Tuna Spread


Ingredients:
chunk light tuna, cream cheese, cheddar cheese

Directions:
Mix tuna, cream cheese, and shredded cheese in microwave-safe bowl.
Heat through in microwave (about 1 minute.]  Be sure to stir as you go to help the cheese melt evenly.
Toast the bread in the toaster. Cut off crusts (if necessary!].
Spread the tuna mix on the toast and enjoy.
Bob Evans Sausage Gravy (Copycat)


Ingredients:
roll of pork sausage, all-purpose flour, milk

Directions:
Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper.
Serve hot over biscuits. Refrigerate leftovers.
Red Snapper With Garlic Delight


Ingredients:
unsalted butter, garlic, dry vermouth

Directions:
Stir in garlic in the melted butter., Saute until it turns golden., Add vermouth., Season with black pepper to taste., Now, turn on your broiler., Arrange fish on the broiler pan., Brush with seasoned butter., Broil 10 cm from heat source for 10-15 minutes or until the fish is opaque., Serve with the remaining seasoned butter., Enjoy!