xiaoxl/recipe_data huggingface dataset:
Coastal Salad With Grapes and Shrimp


Ingredients:
bay shrimp, grapes, celery, water chestnut, green onions, mayonnaise, dry sherry, salt, fresh ground black pepper, dry mustard, sesame seeds

Directions:
"In a medium bowl, combine the shrimp, grapes, celery, water chestnuts and the sliced whites of the green onion. In a small bowl, combine the mayonnaise, sherry, salt, pepper, sesame oil and dry mustard. Gently mix with shrimp and grape mixture. Sprinkle with the sliced green part of the onion and the sesame seeds. Refrigerate until ready to serve."
Grandma's Butter Noodles
Category: uncategorized
By MOMOFADDY

This is my late mother-in-laws recipe for noodles -- her favorite for flavor and because they don't spring back when you roll them.  At every family gathering she'd make the best Chicken and Noodles, dropping her prepared noodles into homemade chicken broth along with shredded cooked chicken, then serving them over mashed potatoes.  I've made them many times and everyone loves them.  When making multiple batches, and lacking counter space, I hang the rounds on clean plastic hangers to dry.

Ingredients:
2  eggs
3 tablespoons butter, melted and cooled
1 ¼ cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon salt

Directions:
In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry. When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using. To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.

Prep time: 30 mins
Cook time: 10 mins
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 254.4
Fat: 11.5 g
Saturated fat: 6.3 g
Carbohydrates: 30.1 g
Sugars: 0.3 g
Dietary fiber: 1.1 g
Protein: 7.3 g
Cholesterol: 115.9 mg
Sodium: 701 mg
Red Lobster White Cheddar Mashed Potatoes Recipe


Ingredients:
potatoes, unsalted butter, heavy cream, sour cream, white cheddar cheese, salt, white pepper

Directions:
Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.
Mix potatoes with an electric mixer until smooth.
When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.
Meatball Stroganoff


Ingredients:
ground beef, onion, garlic cloves, kosher salt, pepper, extra virgin olive oil, white mushroom, dry sherry, unsalted butter, flour, fresh dill, sour cream

Directions:
Combine beef, half of chopped onion, garlic, salt, pepper, bread crumbs, egg yolks and 1/2 cup water in a large bowl. Mix well and form into 1 inch meatballs.
Heat the oil in a large nonstick skillet over medium-high heat.  Add meatballs and cook, turning often, until well browned.  Drain on paper towels.
Pour off excess fat in pan, leaving about 3 Tablespoons.  Add remaining onion and cook until softened, about 5 minutes.  Add mushrooms and cook until the liquid they give off has evaporated, about 7 to 10 minutes.
Add sherry and increase heat to high.  Boil until almost all liquid has evaporated.
Add chicken stock and bring to a boil.
Rub butter with flour in small bowl until it makes a smooth paste.  Pinch off pea sized pieces of mixture and add to boiling stock mixture a bit at a time, whisking constantly, for about 3 minutes.
Add the meatballs.  Stir in sour cream and dill.  Season to taste with salt and pepper.  Cook until meatballs are just heated through.
Serve over egg noodles or rice.
Matzo Brei With Creamed Spinach and Crispy Onions


Ingredients:
onions, kosher salt, fresh ground black pepper, frozen chopped spinach, eggs, unsalted butter, cream cheese, cream cheese

Directions:
Heat the oil in a medium skillet over high heat until hot.
Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8-10 minutes.
Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon.
Reserve the skillet and oil in which the onions were cooked.
Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside.
Break up the matzos slightly and soak them in a bowl of cold water for 1-3 minutes; don't let them get too  soggy!
Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot.
Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, about 5 minutes.
Stir in the spinach and cheese and cook until just heated through.
Top each portion with a mound of the onions.
Nestle Toll House Golden Brownies


Ingredients:
unsifted flour, baking powder, salt, butter, sugar, brown sugar, vanilla extract, eggs

Directions:
Preheat oven to 350., Combine flour, baking powder and salt., Set aside., In large bowl, combine butter, sugars, and vanilla, beat till cream., Add eggs one at a time, beating well after each addition., Gradually add flour mixture, mix well., Stir in morsels., Spread evenly into well greased 15x10" pan., Bake at 350 for 30-35 minutes., Cool, cut into 2" squares.
Baked Oranges


Ingredients:
oranges, sugar, butter

Directions:
Wash oranges well.
Place in a large saucepan and cover with water; boil for 30 minutes.
Drain and cool.
Preheat oven to 350F and butter a baking dish.
When cool enough to handle, cut off a small slice at blossom end and remove the core and seeds (if any].
Put 1 tablespoons of sugar and one teaspoon of butter in the center of each.
Place filled oranges in buttered dish and carefully fill dish to 2/3 full with water.
Bake for 2 hours.
Afghani Naan Bread


Ingredients:
active dry yeast, warm water, sugar, milk, egg, salt, bread flour, butter

Directions:
Dissolve the yeast in warm water and let stand for 10 minutes, until frothy. Add the sugar, milk, egg, salt and flour. Knead for 6-8 minutes (if you are a chump] or use your bread machine.
Place the dough on a greased surface, cover with a damp cloth, and let rise in a warm place for one hour.
Punch down the dough, then cut into fist-sized pieces and roll into balls. Let rise for another 30 minutes, or until the balls double in size.
Melt butter in a large saucepan. Flatten each ball into a thin oval shape, then fry in the oil for 2-3 minutes, until puffy and lightly browned. Brush the top with more melted butter, then turn and cook until the other side is also lightly brown. Repeat with remaining dough balls.
Hardtack


Ingredients:
milk, flour, butter, brown sugar, salt

Directions:
Preheat oven to 400F and lightly grease a baking sheet.
Mix the ingredients into a dough and roll out to a thickness of about 1/2 inch.
Cut into squares.
Prick the squares all over in an even pattern with a fork or knife.
Place them on a lightly greased baking pan and bake 20 to 30 minutes, until golden brown.
Chocolate-Cinnamon Meringues


Ingredients:
sugar, cocoa powder, ground cinnamon, cream of tartar

Directions:
Sift together sugar and cocoa powder.
In a large bowl, beat the egg whites, cinnamon, and cream of tartar with an electric mixer on medium speed until it forms soft peaks.
Beat in the sugar mixture one tablespoon at a time.
Beat the entire mixture on high until it's glossy and stiff.
Line two baking sheets with parchment paper.
Drop by rounded teaspoonfuls of batter onto the sheets, leaving 1-inch between.
Bake at 250 degrees F for 40 to 45 minutes, or until the tops feel dry to the touch.
Cool 5 minutes, then remove from parchment paper.
Kadai Chicken


Ingredients:
chicken, ghee, red chilies, coriander powder, onions, green chilies, coriander leaves, garam masala, tomatoes, red capsicums

Directions:
skin the chicken and cut into 8 pieces.
chop tomatoes, green chillies, coriander leaves, onions, capsicum.
heat ghee in wok, add red chillies then add onions and saute till light brown.
add ginger garlic paste and stir for a minute then add coriander powder.
add tomatoes and fry then add green chillies.
simmer for 5-6 mins then add chicken and capsicum and cook until fat floats on top and gravy is thick and chicken is cooked.
sprinkle garam masala.
add coriander leaves and stir.
taste for salt and seasoning.
remove onto a wok, garnish with chopped coriander leaves and slices of tomatoes.
Balsamic Vinaigrette


Ingredients:
extra virgin olive oil, shallots, Dijon mustard, fresh oregano, dried oregano, garlic clove, salt, pepper

Directions:
"Shake all ingredients together in a container with a tight lid."
German  S Shaped Cookies


Ingredients:
sugar, butter, lemon, lemon juice, bread flour

Directions:
Beat butter till soft; beat in sugar gradually till light and creamy.
Beat in egg yolks, lemon rind and lemon juice.
Stir in flour.
Chill dough 1 hour; roll it into sticks 1/4" diameter.
Form into small "S" shapes on greased baking sheets.
Brush with beaten egg and sprinkle with colored sugar.
Bake at 375 degrees approximately 8 to 10 minutes or until golden around edges.  Check carefully to see that they don't get too brown.
Prep time does not include chill time.
Blue Cheese Dip


Ingredients:
low fat cottage cheese, low-fat plain yogurt, blue cheese, Worcestershire sauce

Directions:
Puree the cottage cheese in your blender with the yogurt until smooth., Combine with the remaining ingredients., Serve with raw veggie tray as a dip or a spread for crisp crackers.
Summer Veggie Salad
Category: salad
By Lisa Striffler

This is my favorite summer salad to take to picnics and makes the best of summer-time vegetables. Add chopped grilled chicken and take it from a hearty salad into an entree.

Ingredients:
5 ears  corn, husked
1 (15 ounce) can black beans, rinsed and drained
2  avocados, diced
1 bunch fresh cilantro, roughly chopped
1 pint cherry tomatoes, halved
¼ large red onion, thinly sliced
1  jalapeno pepper, seeded and chopped
¼ cup olive oil
2  limes, zested and juiced

Directions:
Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob. Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl. Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.

Prep time: 20 mins
Cook time: 5 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 282.1
Fat: 15.5 g
Saturated fat: 2.2 g
Carbohydrates: 34.4 g
Sugars: 3.8 g
Dietary fiber: 10.6 g
Protein: 7.7 g
Sodium: 228.2 mg
Strawberry-Yogurt Shake
Category: drinks
By Jackie

This quick strawberry shake is great on hot summer days.

Ingredients:
1 (16 ounce) package fresh strawberries, hulled
2  bananas, peeled and sliced
3 cups ice cubes
1 (16 ounce) container plain low-fat yogurt

Directions:
Blend strawberries, bananas, half of the ice cubes, and yogurt in a blender on high until smooth.  Add the remaining ice and blend further until smooth again.  Serve immediately.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 320.5
Fat: 4.6 g
Saturated fat: 2.4 g
Carbohydrates: 60.4 g
Sugars: 41.5 g
Dietary fiber: 7.6 g
Protein: 14.7 g
Cholesterol: 13.6 mg
Sodium: 162.2 mg
Peaches and Plums


Ingredients:
black plums, nectarines, brown sugar, flour, margarine, oats, cinnamon

Directions:
Lightly grease a shallow 2 quart baking dish., Mix plums and nectarines, spread in dish., Mix sugar and flour, cut in margarine with pastry blender., Stir in oats., Sprinkle mixture evenly over fruit., Dust with cinnamon., Bake at 350 30-35 minutes., Serve warm.
Pickled Apples


Ingredients:
apples, vinegar, sugar, mace, whole cloves, whole allspice, mustard seeds, pepper, salt

Directions:
Take ripe, hard, sweet apples.
Peel evenly, and if the apples are perfect leave  them whole, otherwise cut into quarters.
To a peck of apples take about two  quarts of vinegar and four pounds of sugar, half an ounce of mace, half an ounce  of cloves and the same amount of allspice, all unground, one teaspoonful of  mustard seed, a few pepper grains and a little salt. Heat the vinegar and sugar  together until it boils, skim well, put the spices into a thin muslin bag and  add to the vinegar, then put in the apples.
Place over the fire, and stew slowly  until the apples are soft. Then take out the apples, let the vinegar boil down  and pour over the fruit; cover and put away.
Spoon Rolls


Ingredients:
dry yeast, warm water, butter, self-rising flour, egg, sugar

Directions:
Dissolve yeast in warm water, let stand for 5 minutes., Combine yeast mixture with butter and flour.Stir in egg and sugar., Mixture will be a very soft batter., Cover and refrigerate overnight., Heat oven to 350 degrees., Fill greased muffin tins two-thirds full with batter., Bake for 25 minutes.
Baked Butter Herb Perch Fillets
Category: seafood
By Cindy Yonkman

My son Steve made this for us, and I was blown away by how easy it is and how awesome it tasted!

Ingredients:
½ cup butter, melted
⅔ cup crushed saltine crackers
¼ cup grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon garlic powder
1 pound yellow perch fillets

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour butter into a shallow dish. Combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl. Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet. Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 380
Fat: 26.8 g
Saturated fat: 15.8 g
Carbohydrates: 8.8 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 25.3 g
Cholesterol: 167.2 mg
Sodium: 725.7 mg
Puffy Taco Shells
Category: bread
By Chef John

I just don't get to San Antonio, home of the puffy taco, as much as I'd like to. So I tried to recreate it at home and it worked out great! Be sure you have the meat and fixings ready ahead of time so all you have to do is fry and fill! These work best when served as warm as possible.

Ingredients:
1 cup masa harina
½ teaspoon kosher salt
½ cup lukewarm water
2 tablespoons lukewarm water
½ cup canola oil for frying

Directions:
Mix  , salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time. Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick. Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell. When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding. Fill with your favorite taco fixings and serve while shells are still warm.

Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Yields: 8 small shells

Calories: 128.3
Fat: 3.8 g
Saturated fat: 0.5 g
Carbohydrates: 21.7 g
Dietary fiber: 3.8 g
Protein: 2.7 g
Sodium: 242.5 mg
Sylvie's Sunshine Smoothie


Ingredients:
pineapple, mango, strawberries, low-fat plain yogurt

Directions:
Roughly chop all the fruit and put in a blender., Blend until pureed., Add yoghurt, juice and ice and blend for another minute or two until smooth., Serve immidiately and enjoy!
Sauerkraut Soup 1968


Ingredients:
smoked sausage, onions, potatoes, all-purpose flour, dried thyme, ground black pepper, half-and-half cream, sauerkraut, lemon juice, Italian parsley

Directions:
Chop the sausage coarsely into small pieces.
Place the onion potato and sausage into saucepot and saute over med.
heat, until meat is lightly browned, about 6 minutes.
Combine the flour, thyme, and pepper and add to meat mixture and cook over med.
heat until flour bubbles, about 6 minutes.
Add milk, cream and cook until bubbling about another 6 minutes.
Add the sauerkraut and bring to a boil.
Taste now for seasonings, and if not too tart for you, you can add the lemon juice now.
Boil until thickened.
Add parsley and serve--.
Spicy Honey-Peanut Baked Chicken Thighs
Category: meat-and-poultry
By Yoly

Marinated in PB2® and hot honey, these chicken thighs will result in a sweet and spicy dish. Great served over rice, noodles, or even potatoes.

Ingredients:
4  bone-in chicken thighs
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
6 tablespoons powdered peanut butter (such as PB2®)
4 tablespoons water
2 teaspoons hot honey (such as Mike's Hot Honey®)
½ tablespoon soy sauce
⅛ teaspoon garlic powder

Directions:
Season chicken thighs on both sides with salt and pepper. Mix peanut butter powder and water together in a large bowl until fully incorporated. Stir in hot honey, soy sauce, and garlic powder; mix until well combined. Add chicken thighs and turn in marinade, making sure both sides are well coated. Cover bowl and refrigerate 8 hours to overnight. Preheat the oven to 375 degrees F (190 degrees C). Transfer chicken thighs to an oven-proof dish. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 35 mins
Total time: 8 hrs 45 mins
Yields: 2 servings

Calories: 470.2
Fat: 25.1 g
Saturated fat: 6.6 g
Carbohydrates: 15.8 g
Sugars: 6.2 g
Dietary fiber: 1.6 g
Protein: 44.5 g
Cholesterol: 141.8 mg
Sodium: 750.6 mg
Mocha Mint Latte


Ingredients:
sugar, Splenda sugar substitute, milk, cocoa powder

Directions:
Pour chocolate syrup into a 12 oz cup., Stir once around lifting from the bottom to bring the syrups up, add espresso., Sweeten as and if desired., Fill with hot steamed/foamed milk., Sprinkle with cocoa powder and shaved chocolate.
Lemon Cream Pasta with Chicken
Category: main-dish
By Lisa Ramos

This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare.

Ingredients:
3  skinless, boneless chicken breast halves
1  lemon, quartered
2 teaspoons garlic powder, divided
1 teaspoon ground black pepper, divided
2 (14.5 ounce) cans chicken broth
¼ cup fresh lemon juice
1 (8 ounce) package rotelle pasta
1 cup heavy cream
1 teaspoon grated lemon zest

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Place chicken in a lightly greased baking dish.  Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper.  Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside. Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper.  Bring to a boil and add lemon juice and pasta.  Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest.  Cook, stirring, over low heat for 5 minutes.  Remove from heat and let stand 5 minutes.  Stir thoroughly before serving.

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

Calories: 532.3
Fat: 25 g
Saturated fat: 14.3 g
Carbohydrates: 49 g
Sugars: 3.6 g
Dietary fiber: 3.6 g
Protein: 30.7 g
Cholesterol: 137.4 mg
Sodium: 954.6 mg
Raspberry Wontons


Ingredients:
wonton wrappers, cream cheese, powdered sugar, fresh raspberry

Directions:
in a food processor combine berries, sugar and cream cheese, blend until smooth.
place about a teaspoon size dollop on each wrapper and wrap according to package instructions.
Deep fry or bake till crispy and sprinkle with cinnamon/sugar mixture.
Chickpea and Celery Salad


Ingredients:
chickpeas, celery, parsley, canola oil, honey, gingerroot, garlic, orange, zest of

Directions:
Heat chickpeas according to instructions on package., Blend dressing ingredients., Mix chickpeas with the dressing in a bowl., Add celery and parsley., Add salt and pepper.
Sour Cream Banana Bread Bundt Cake


Ingredients:
butter, brown sugar, eggs, vanilla, bananas, flour, baking powder, baking soda, salt, buttermilk, pecans, walnuts

Directions:
In mixing bowl, cream brown sugar and butter together until creamy, add one egg at a time until well incorporated, add vanilla, bananas, sour cream (or yogurt or buttermilk] scrap down the sides of the bowl and continue to mix on low speed.
In separate bowl sift dry ingredients together.  Add to the wet mix and combine until no streaks of dry ingredients are visible.
Fold in the nuts.
Pour batter into a greases/floured 10 cup bundt pan and bake in a 350 degree preheated oven for 30-50 minutes (depending on oven], begin checking for doneness at 30 minutes with a toothpick.  Toothpick should come out clean when piercing the center of cake.
Cool in pan for 10 minutes before turning out on a rack to finish cooling.
Dust with powdered sugar to serve.
Hunnybunch's Special Apple Muffins
Category: bread
By Hunnybunch

Delicious, moist apple muffins with an unusual taste. Since they are very moist, these muffins require about 4 minutes more than standard for baking muffins. If you like them, you could add 1/2 cup raisins.

Ingredients:
1 cup white sugar
¾ cup vegetable oil
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
3  McIntosh apples, peeled and coarsely chopped, or more to taste
½ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups with paper liners. Beat sugar and oil together in a bowl using an electric mixer until smooth, about 2 minutes. Beat eggs and vanilla extract into sugar mixture until smooth, about 1 minute. Whisk flour, cinnamon, baking soda, and salt together in a separate bowl; beat into sugar mixture until batter is just combined. Fold apples and walnuts into batter; spoon into muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 325.1
Fat: 18 g
Saturated fat: 2.4 g
Carbohydrates: 38.3 g
Sugars: 20.5 g
Dietary fiber: 1.8 g
Protein: 4 g
Cholesterol: 31 mg
Sodium: 188.1 mg
Crunchy Gingerbread Cookies


Ingredients:
shortening, brown sugar, molasses, egg, flour, baking powder, baking soda, salt, ginger, clove, cinnamon, nutmeg

Directions:
Preheat oven to 350 degrees F. (after chilling dough].
Cream shortening, sugar and molasses.
Add egg and beat.
Sift flour with other dry ingredients.
Gradually add these into wet ingredients.
Chill dough for 1 1/2 hours (or more].
Cut into shapes, place on ungreased cookie sheets.
Bake for 10-12 minutes or until lightly browned.