xiaoxl/recipe_data huggingface dataset:
Turkey, Cranberry, and Spinach Roll-Ups
Category: main-dish
By Kelly B

The perfect finger food!

Ingredients:
1 (8 ounce) package cream cheese, at room temperature
4 large whole-wheat sandwich wrap
¼ cup sweetened dried cranberries (such as Craisins®), or to taste
12 slices turkey lunch meat
1 cup fresh spinach, or to taste

Directions:
Spread 1/4 of the cream cheese onto the middle of one side of each sandwich wrap. Sprinkle 1 tablespoon cranberries onto the cheese on each wrap. Arrange 3 slices turkey atop each wrap to cover most of the wrap. Spread 1/4 cup spinach atop the turkey. Starting with one edge of a wrap, tightly roll the wrap around the fillings into a cylinder; cut into 1 1/4-inch slices and arrange onto a serving platter.

Prep time: 20 mins
Total time: 20 mins
Yields: 20 slices

Calories: 546.6
Fat: 22.6 g
Saturated fat: 13.3 g
Carbohydrates: 77.8 g
Sugars: 6.2 g
Dietary fiber: 6.9 g
Protein: 28.2 g
Cholesterol: 96 mg
Sodium: 1743.3 mg
Caponata-Delicious Roasted Vegetables


Ingredients:
tomato puree, zucchini, tomatoes, eggplant, red onion, potato, mushrooms, garlic cloves, olive oil, salt, fresh ground black pepper, dried oregano

Directions:
Preheat the oven to 400 degrees F.
Spread  the tomato paste onto a 3 1/2-quart baking dish  to cover the bottom. In a large bowl combine the remaining ingredients. Toss to coat. Pour the vegetables over the tomato paste in an even layer. Cover the baking dish with a lid or foil and bake for 20 minutes. Remove the lid/foil and bake until the edges of the vegetables are golden, about 40 minutes.
Easy Spinach Souffle
Category: side-dish
By Jennifer

This is a tasty and quick side dish--ready in just minutes.  Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.

Ingredients:
1  egg
⅓ cup 1% milk
⅓ cup grated Parmesan cheese
1 teaspoon crushed garlic
salt and pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper.  Fold in spinach.  Place in a small casserole dish. Bake in preheated oven for 20 minutes, or until lightly set. NOTE:  If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes.  Release the steam, recover, and cook on high for another 3 minutes.  Enjoy!

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 to 6 servings

Calories: 89.3
Fat: 4.1 g
Saturated fat: 1.6 g
Carbohydrates: 6.8 g
Sugars: 1.5 g
Dietary fiber: 4.2 g
Protein: 9 g
Cholesterol: 43.9 mg
Sodium: 489 mg
Mexican Stuffed Green Peppers


Ingredients:
rotel, black beans, onion, cheddar cheese, green peppers

Directions:
Preheat oven to 400 degrees.
Set aside about 1/4 to 1/2 of the cheddar (Velveeta works well to mix in, as well].
Mix taco meat, rotel, black beans, onion and cheddar.
Stuff peppers with mixture.
Top with remaining cheese.
Bake, uncovered, for about 30-40 minutes.
Serve, topped with sour cream, if desired.
Sweet Pea Salad


Ingredients:
peas, Miracle Whip light, light sour cream, Dijon mustard, dried dill, ground pepper

Directions:
Combine all the ingredients except the peas., When smooth and creamy, stir in the peas., Season with pepper as desired., Chill 2 or 3 hours.
Herb Drop Biscuits


Ingredients:
all-purpose flour, fresh chives, baking powder, salt, unsalted butter

Directions:
Preheat oven to 425°. In a large mixing bowl, combine flour, fresh chives, baking powder, and salt. Using a fork or your fingers, work in butter (cut into small pieces] until small pea-size clumps form. Mix in milk until the mixture comes together as a sticky dough.
Using a 1/3-cup measure, drop 8 mounds of dough onto a nonstick baking sheet; pat down slightly.
Bake until biscuits are golden brown, rotating baking sheet halfway through, 15 to 20 minutes. Serve warm or at room temperature.
Bean, Potato and Sauerkraut Soup


Ingredients:
cranberry beans, potatoes, celery, onion, garlic cloves, bay leaves, prosciutto, all-purpose flour, sauerkraut, salt, pepper, olive oil, cumin

Directions:
Soak beans overnight in 4 cups of water. Rinse and drain.
Place the beans, potatoes, celery, onion, 1 clove of garlic and 1 bay leaf into a large soup pot.  Add water to cover over plus 2 inches. Bring water to boil, then reduce to a low simmer.  Cover and cook for 90 minutes.
In a small skillet, render the reserved fat from the prosciutto. Add flour and stir until browned. Remove fat pieces.
Drain the sauerkraut, patting if needed.  Place in a sauce pan with second clove of garlic and bay leaf, as well as remaining prosciutto.  Begin heating and add the browned flour (roux]. Cook for an hour over very low flame.
Remove 3 cups of soup from pot and blend in a food processor.  Return to the soup pot. Add in the sauerkraut.  Cook for 30 minutes.  Add salt and pepper to taste.  Stir in the oil and cumin.
Serve warm not boiling hot.
Pork Tenderloin With Sweet Onion-Rhubarb Sauce


Ingredients:
extra virgin olive oil, ground coriander, kosher salt, fresh ground pepper, sweet onion, water, rhubarb, red wine vinegar, brown sugar, fresh chives

Directions:
Preheat oven to 450 degrees F.
Mix 1 teaspoons oil, coriander, 1/2 teaspoons salt and pepper in a small bowl.  Rub the mixture into pork.  Heat 1 TSP oil in a large ovenproof skillet over medium-high heat.  Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes.  Transfer the pan to the oven and roast the pork until and instant-read thermometer registers 145 Degrees F, 15 to 17 minutes.  Let rest 5 minutes before slicing.
Meanwhile, heat the remaining 2 TSPS. oil in a large nonstick skillet over medium heat.  Add onion and the remaining 1/2 teaspoons salt; cook, stirring occasionally, until browned, 7 to 8 minutes.  Add 2 TBSPS. water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoons at a time, if necessary to prevent burning.  Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about 5 minutes.  Spoon the sauce over the sliced pork and sprinkle with chives.
Zucchini Creole


Ingredients:
zucchini, tomatoes, water, salt, garlic clove, thyme, basil, black pepper

Directions:
"Wash and put the zucchini in a saucepan with tomatoes and water. Add salt, garlic, thyme, basil and peppers. Simmer together until zucchini is just tender, about 10 minutes. Be careful not to overcook. The tomatoes give a lot of flavor and butter is not necessary."
Tzatziki (Greek Yogurt Cucumber Sauce) - Ww Core


Ingredients:
cucumber, garlic cloves, salt, olive oil, fresh dill

Directions:
Peel the cucumber and remove the seeds.  Grate coarsely.  Put the grated cucumber in a bowl and sprinkle generously with salt. Let sit for 10 minutes, then drain and squeeze out as much liquid as you can.  If you're concerned about salt, rinse the cucumber and squeeze again.
Peel and mince the garlic.  I love garlic, so you may want to use a little less.
Mix the cucumber, garlic, and yogurt.  Let sit for a bit to mingle the flavors.
Optional:  Add olive oil and or minced fresh dill.
Garlic Chicken and Zucchini
Category: trusted-brands-recipes-and-tips
By Bird's Eye

Chunks of chicken and zucchini are quickly browned in a skillet, then tossed with grated Parmesan cheese, and served with hot cooked rice for a quick and delicious weeknight meal.

Ingredients:
1 pound boneless skinless chicken breast halves, cut into bite-sized chunks
2 tablespoons olive or vegetable oil
2 cloves garlic, chopped
1 (12 ounce) bag Birds Eye® Recipe Ready Sliced Zucchini
2 tablespoons grated Parmesan cheese

Directions:
Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside. In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 230.2
Fat: 11.1 g
Saturated fat: 2.3 g
Carbohydrates: 4.1 g
Dietary fiber: 0.1 g
Protein: 26.5 g
Cholesterol: 71.4 mg
Sodium: 103.8 mg
Sausage Casserole


Ingredients:
onion, potatoes, corn, tomatoes, sausage, salt, pepper

Directions:
layer the onions
potatoes.
corn  juice and all.
tomatoes  juice and all
and top with sausage patties
;season.
cover with foil  first 45 minutes uncover and bake 15 minutes more at 375 degrees  make sure it does dry out.
Ritz Cracker Cabbage Casserole


Ingredients:
cabbage, onion, butter, Velveeta Mexican cheese, butter

Directions:
Cut up the cabbage and drop into boiling water; boil for about 5 minutes, turn off heat but leave in pot, covered.
Saute the onion in the 2 Tablespoons butter.
Drain cabbage and add soup and Velveeta.
Add sauted onion with the salt and pepper to taste.
Mix well and pour into a 10x13" casserole dish.
Sprinkle with crushed crackers and drizzle with the melted butter.
Bake at 350 degrees for about 30 minutes.
Smothered Hamburger Steak
Category: main-dish
By JUSTJEN33

Warning: can become habit-forming and a weekly regular on your kitchen table. Good change of pace from traditional burgers, great served with mashed potatoes or rice. It's so easy to tweak and add your own twist to this meal. Good Southern comfort food.

Ingredients:
2  eggs
2 tablespoons minced onion
1 tablespoon beef base
½ teaspoon black pepper
3 slices white bread
2 pounds lean ground beef
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  water
1 dash Worcestershire sauce

Directions:
Whisk together the eggs, onion, beef base, and pepper in a bowl. Tear the bread into large pieces, and place into the bowl. Let the bread soak for a few seconds and add the ground beef. Mix the meat into the egg-bread mixture, and form into 8 patties. Heat a large heavy skillet over medium-high heat, and fry the patties until they are browned and the meat is no longer pink in the center, about 8 minutes per side. Set the patties aside. Remove the excess grease from the skillet, and whisk the mushroom soup, water, and Worcestershire sauce together in the skillet until smooth. Place the patties back into the skillet, spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors have blended, about 20 minutes.

Prep time: 14 mins
Cook time: 36 mins
Total time: 50 mins
Yields: 8 servings

Calories: 297.6
Fat: 17.9 g
Saturated fat: 6.4 g
Carbohydrates: 7.7 g
Sugars: 1.2 g
Dietary fiber: 0.3 g
Protein: 25 g
Cholesterol: 120.8 mg
Sodium: 777.1 mg
Wicklewood’s Leek Bake (Gluten Free)


Ingredients:
unsalted butter, leeks, gluten, xanthan gum, baking powder, water

Directions:
Preheat the oven to 200c.
Melt the butter in a frying pan and sauté the leeks until soft, season well.
Mix all the dry ingredients together in a bowl, add water and mix into a soft dough.
Add the leeks and mix well.
Place in a greased shallow ovenproof dish, and bake for 40-45 minutes.
Slice and serve hot.
Ginger Shortcakes With Cranberry Pear Compote


Ingredients:
all-purpose flour, sugar, crystallized ginger, baking powder, orange zest, kosher salt, unsalted butter, shortening, heavy cream, egg, heavy cream, turbinado sugar, bosc pears, brown sugar, granulated sugar, unsalted butter, cinnamon stick, fresh cranberries, frozen cranberries, ginger ale, light corn syrup, heavy cream, powdered sugar, orange zest

Directions:
Preheat the oven to 400 degrees; line a baking sheet with parchment paper.
For the shortcakes, stir together the first 6 ingredients (flour through salt]; cut in butter and shortening with a pastry blender until well blended.
Whisk together the cream and egg, fold into flour mixture just until most but still lumpy.
Using a 1/3 cup measuring cup, measure out and form shortcakes; brush the tops with the 1 tablespoon cream and sprinkle with the turbinado sugar.
Bake for 15 to 20 minutes or until brown; remove from pan onto wire rack and allow to cool.
To prepare the compote, in a saucepan combine the sliced pears with the sugars, butter and cinnamon stick; place over medium heat until sugar dissolves, approximately 2 minutes.
To the pear mixture, add 2 cups of the cranberries and ginger ale; cover and simmer until berries pop and sauce thickens, about 10 minutes.
Add the remaining cranberries and corn syrup; serve warm over the shortcakes topped with orange cream.
For the orange cream, place cream through orange extract in small mixing bowl and beat with an electric mixer or wire whisk until soft peaks form.
Garnish by sifting additional powdered sugar over all and topping with orange zest.
Sauteed Peas With Mushrooms and Garlic


Ingredients:
garlic cloves, butter

Directions:
Melt butter in skillet.
Add mushrooms and garlic.
Saute until mushrooms are tender, about 5 minutes.
Add frozen peas and stir to coat.
Cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally.
Salt and pepper to taste.
Rivilchas


Ingredients:
all-purpose flour, eggs, salt

Directions:
Mix the flour, eggs and salt together in a medium bowl.
Knead to make a stiff dough. If the dough is too stiff to work, sprinkle in a small amount of water.
Grate the dough on the medium side of a grater. Your Rivilchas should be the size of dried peas.
Let the dough drops  dry for 1/2 hour and then add to boiling water 1/2 cup at a time and cook till done (a few minutes].
Drain and serve in hot Beef Soup, hot Chicken Soup or Tomato Soup.
Note: If you have a large pot of boiling soup, you can cook these Rivilchas directly in the soup.
Thai Red Curry Paste


Ingredients:
red onion, garlic, ground coriander, ground cumin, shrimp paste, salt, lemongrass, ground galangal

Directions:
"Process all ingredients in blender or food processor."
Baja Shrimp Grilled Pizza


Ingredients:
olive oil, large shrimp, red bell pepper, yellow bell pepper, zucchini, pineapple rings, monterey jack cheese

Directions:
Mix Marinade Mix, 1/4 cup of the oil and orange juice in small bowl. Place shrimp and vegetables in 2 separate large resealable plastic bags. Add 1/2 the marinade to each bag; turn to coat well. Refrigerate 15 minutes. Remove shrimp and vegetables from marinade. Discard any remaining marinade. Thread shrimp onto skewers.
Grill vegetables over medium heat 6 to 8 minutes or until tender-crisp. Grill shrimp kabobs 5 to 7 minutes or until shrimp turn pink, turning occasionally. Cut into vegetables into bite-size pieces. Remove shrimp from skewers.
Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with remaining 1 tablespoon oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
Layer crust with 1/2 of the cheese, grilled shrimp, vegetables, remaining cheese and pineapple. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.] Slide pizza onto baking sheet. Sprinkle with mint, if desired. Slice and serve immediately.
Marinated Grilled Cape Cod Flank Steak


Ingredients:
soy sauce, red wine vinegar, Worcestershire sauce, garlic clove, pepper, green onion, dill weed, celery seed

Directions:
Mix all ingredients, except the steak in the dish which the steak will marinate., Marinate the steak in this mixture for 2-12 hours in the refrigerator., Grill meat to your liking.
Avocado Cucumber Salad


Ingredients:
soy sauce, water, raw sugar, olive oil, lime, juice of, English cucumber, Hass avocadoes

Directions:
Whisk together all the dressing ingredients.
Thinly slice the cucumber and avocado.
Alternate cucumber, and avocado rounds on a plate (make it look pretty!].
Whisk dressing once more and top just before serving.
Taramosalata
Category: appetizers-and-snacks
By Diana Moutsopoulos

Taramosalata is a classic Greek appetizer (meze). Satisfyingly delicious, it goes a long way as a party nibble and is also nice to have in the fridge for a quick lunch with some olives and a salad on the side. Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.

Ingredients:
13 ounces bread, crust removed
cold water to cover
½ cup olive oil
1 small onion, roughly chopped
1 large lemon, juiced
1 cup tarama (cured carp, cod, or mullet roe)

Directions:
Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread. Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth and homogeneous. Add tarama and process until well combined.

Prep time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 383.2
Fat: 22.5 g
Saturated fat: 3.5 g
Carbohydrates: 34.7 g
Sugars: 3.1 g
Dietary fiber: 2.5 g
Protein: 13.4 g
Cholesterol: 139.6 mg
Sodium: 456 mg
Tarek's Irish Stout Fondue
Category: appetizers-and-snacks
By Chef Tarek

The best fondue ever; made with beer and three kinds of cheese! Enjoy this recipe as a snack or a meal! Great for parties or great to trick your kids into eating their veggies. You will love this smooth, flavorful dish. Serve with bread, veggies, and meats of all kinds. We like green peppers, grape tomatoes, carrots, mushrooms, cucumbers, celery, ham, and salami for dipping.

Ingredients:
1 ⅛ cups shredded extra-sharp white Cheddar cheese
1 ⅛ cups shredded Swiss cheese
2 tablespoons freshly shredded Parmesan cheese
1 ½ tablespoons cornstarch
½ (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
1 tablespoon steak sauce
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon hot pepper sauce (such as Cholula®)
¼ teaspoon ground dry mustard
freshly ground black pepper to taste

Directions:
Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside. Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium. Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil. Season with black pepper to taste.

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

Calories: 223.1
Fat: 16.4 g
Saturated fat: 10.4 g
Carbohydrates: 4.3 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 14.7 g
Cholesterol: 52.8 mg
Sodium: 250.4 mg
Marinated Mozzarella (Three Variations)


Ingredients:
onion, garlic cloves, olive oil, chopped tomatoes, white wine vinegar, salt, pepper, fresh basil, olive oil, white wine vinegar, yoghurt, olive oil, lemon juice, Tabasco sauce, sugar, fresh mozzarella cheese

Directions:
For the Tomato Marinade: Heat 3-4 tbsp oil and sweat the onions and garlic until golden but not brown. Add orange juice, tomatoes and 2-3 tbsp of vinegar.
Simmer for approx 10 minutes and season to taste with salt and pepper.
Allow to cool.
For the Basil Marinade: Trim the basil and discard any stalks.
Puree the basil, almonds, 4-5 tbsp olive oil and 1 tbsp vinegar in a blender.
Season to taste with salt and pepper.
For the Yoghurt Marinade: Whisk the yoghurt together with 1tbsp olive oil, lemon juice and a couple of dashes of tabasco (to taste]. Season with salt and a pinch of sugar to taste.
To finish: Divide the mozzarella into three bowls, and cover with a different marinade each.
Chill for thirty minutes.
Old Fashion Ginger Cake


Ingredients:
molasses, light brown sugar, butter, cinnamon, ginger, clove, allspice, salt, baking soda, boiling water, flour, eggs

Directions:
Preheat oven to 350°F  Grease and flour 9x13 cake pan (can use something like Bakers Joy if desired]. Set aside.
In large mixing bowl, cream together molasses, brown sugar, and the lard or butter until light and fluffy. Mix in well beaten eggs.  Set aside.
Bring water to boil; measure out 1 cup and dissolve the baking soda in the water. Set aside.
In separate bowl mix together cinnamon, ginger, cloves, allspice, salt and flour.
Add the dry ingredients slowly to the creamed mixture and mix well.  Stir in the boiling water/soda mixture (while still hot]. Whisk quickly to incorporate all ingredients well.  Pour into prepared cake pan and bake 28-33 minutes or until toothpick inserted comes out clean.
Hot German Potato Salad I
Category: salad
By Karen

My Grandparents used to make this for us when we were children. The addition of escarole adds a great flavor to the bacon, potatoes and eggs.

Ingredients:
6  potatoes
4  large eggs
1 pound bacon
1 medium head escarole
¼ cup apple cider vinegar

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings. Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 574.9
Fat: 37.8 g
Saturated fat: 12.5 g
Carbohydrates: 40.9 g
Sugars: 2.2 g
Dietary fiber: 7.3 g
Protein: 18.3 g
Cholesterol: 175.5 mg
Sodium: 709.1 mg
KFC Gravy (Copycat)


Ingredients:
water
nonfat milk
Kitchen Bouquet
Worcestershire sauce
cornstarch
chicken bouillon powder
onion powder
paprika
Bulk KFC Original Recipe Seasoning (Copycat]
ground sage
seasoning salt
Accent seasoning
vegetable shortening
all-purpose flour

Directions:
NOTE: THIS RECIPE REQUIRES 3/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME OIL TO THE BROTH, DISPENSE 1 SMALL DROP INTO A SPOON FIRST, TO AVOID EXCESS SPILLAGE.
WHISK together the LIQUID INGREDIENTS in a large bowl.
MIX together the DRY INGREDIENTS in a another bowl.
QUICKLY whisk the DRY INGREDIENTS into the LIQUID INGREDIENTS, until thoroughly dissolved.
MELT 3 tablespoons vegetable shortening in a medium saucepan over low heat; STIR in 2 tablespoons all-purpose flour; COOK the ROUX ingredients slowly over medium-low heat until just bubbly (do not brown roux!].
POUR the blended broth mixture into the roux in saucepan; WHISK until mixture is thoroughly blended.
BRING gravy mixture to a boil while whisking constantly; BOIL one minute; REDUCE heat.
SIMMER until gravy deepens in color and desired consistency is reached, whisking as needed.
REMOVE gravy from heat and allow to cool slightly before serving, stirring a often to avoid a skin from forming on surface.
SERVE and enjoy!