xiaoxl/recipe_data huggingface dataset:
Pumpkin Chocolate Bars


Ingredients:
graham cracker squares, ground allspice, sweetened condensed milk, pumpkin, vanilla extract, chocolate chips, walnuts

Directions:
1.	heat oven to 350, spray 9in square pan.
2.	Combine graham cracker crumbs and allspice in large bowl.  Add milk, pumpkin, and vanilla – mix well.  Stir in chocolate chips, nuts.
3.	Spread batter evenly in pan; bake for 35 mins or until lightly browned on top and pulling away from sides of pan.
4.	Cool on rack for 5 mins before cutting.
Southwestern Sweet Potato Noodle Bowls


Ingredients:
garlic clove, cilantro, avocado, tahini, lime juice, water, cherry tomatoes, fresh cilantro, lime, juice of, sweet potato, olive oil, black beans, ground cayenne pepper, ground coriander, green onion

Directions:
For the sauce: Combine the first 7 ingredients in the food processor, pulse until completely smooth. Transfer to a jar. (There will be plenty of the avocado dressing leftover to use as a dip or spread.].
For the salad: In a large bowl, toss the tomatoes, herbs and greens together. Squeeze lime on top and set aside.
Run the sweet potato through the spiralizer to make noodles, or use a vegetable peeler to turn it into ribbons.
Heat 1 teaspoon of the oil in a frying pan over medium heat, then lightly sauté the noodles for 2–3 minutes or until slightly softened. Transfer the sweet potato noodles to the bowl of greens and tomatoes.
Without cleaning the pan, heat the remaining oil. Toss in the black beans, cayenne and coriander, and stir fry until warm. Add to the sweet potato noodle mixture. Stir everything in the bowl well to combine. Either add the avocado sauce and toss to coat at this point, or plate the salad and drizzle the sauce on top. Serve with sliced avocado, green onion and lime wedges if desired.
Chicken in Italian Dressing


Ingredients:
boneless chicken breasts, mayonnaise

Directions:
Put mayonnaise on chicken breasts, then coat with Italian bread crumbs.
After you get chicken coated with mayonnaise and bread crumbs, put in a 9x13-inch baking dish and then add Wishbone Italian dressing just enough to cover the bottom of the baking dish after half way through the baking of the chicken then baste the chicken with Italian dressing continue baking.
Total baking time is 45 minutes at 325°F.
Cover chicken while baking with foil.
Ultimate Buffalo Chicken Nachos


Ingredients:
butter, extra-sharp cheddar cheese, monterey jack pepper cheese, blue cheese, scallion

Directions:
Preheat oven per waffle fry package directions.
Arrange waffle fries in single layer on a foil-covered baking sheet and cook according to package directions.
While fries cook, shred chicken with fingers or a fork; set aside.
Heat buffalo wing sauce with butter until the butter melts. Add the chicken and stir to coat. Let sit.
Chop scallions and grate the cheeses; set aside.
Once the fries are done, pile on the chicken and cheeses.
Turn the oven to broil and place the baking pan into the broiler. (My broiler was too small for my baking sheet, so I transferred the fries to a small pizza pan before broiling.].
Let cook for 2-3 minutes until the cheese is melted and bubbling.
Remove, sprinkle with scallions and eat once cool enough to touch!
*Servings vary: This could feed anywhere from 4-7 people as a party app, or two very hungry people for a dinner where calories don't matter!
Pecan Whole-Wheat Waffles With Cherry Sauce


Ingredients:
all-purpose flour, whole wheat flour, pecans, baking powder, ground nutmeg, salt, butter, light-brown sugar, eggs, milk, dark sweet cherries, maple syrup, honey, cornstarch, water

Directions:
Cherry Sauce:  Combine cherries with maple syrup and honey in a small saucepan.
Bring to simmering (meanwhile, start toasting your pecans for the waffles and make the waffle batter].
Dissolve cornstarch in water and stir into cherry mixture.
Cook, stirring, 1 minute or until thickened.
Remove from heat.
Makes 2 1/2 cups.
Waffles:  Heat waffle iron.  Heat oven to 225.  (I heated my oven at 350 to toast the pecans and didn't bother heating at 225 because there weren't any leftovers to keep warm].
Combine flours, toasted pecans, baking powder, nutmeg, and salt in a large bowl.
Make a well in the center.
Whisk butter and brown sugar in a medium-size bowl until blended.
Whisk in eggs and milk.
Add to well and stir to blend.
Let stand 5 minutes.
Coat waffle iron lightly with nonstick cooking spray (if my iron needs coating, I use my butter wrappers to coat instead because I prefer the butter flavor and it makes good use of all the butter].
Spoon batter onto iron.
Cover and cook 4 minutes or until browned.
Remove waffles.  Stack between sheets of waxed paper on a baking sheet and keep warm in heated 225 oven (I skipped this step].
Repeat with remaining batter and serve with sauce.
Combine flo.
Broiled/Grilled Herb Butter Chicken


Ingredients:
boneless skinless chicken breasts, butter, garlic, dried parsley, dried rosemary, dried thyme

Directions:
Preheat broiler to"Low" temperature setting.
Line the broiler pan with aluminum foil.
Place chicken on pan.
In a small bowl combine the butter, garlic, parsley, rosemary, and thyme.
Evenly spread a spoonful of mixture on each breast.
Broil in preheated oven, turning and frequently coating with remaining herb/butter mix for approximately 15 minutes or until chicken juices run clear.
Grilled Baby Vegetables


Ingredients:
zucchini, baby eggplants, baby portabella mushrooms, Dijon mustard, Worcestershire sauce, garlic clove, extra virgin olive oil

Directions:
Preheat a grill pan, indoor or outdoor grill to medium high-high heat.
Place the vegetables in a large plastic food storage bag.
Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork.
Pour dressing into the food storage bag and seal bag.
Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender.
Arrange on a small platter.
Chef John's Homemade Chicken Noodle Soup
Category: soups-stews-and-chili
By Chef John

This soul-warming soup is deliciously simple -- just chicken and noodles. What makes it so good is the homemade roasted chicken stock.

Ingredients:
1 tablespoon butter
½ cup diced carrot
½ cup diced onion
½ cup diced celery
1 pinch salt
¼ teaspoon fresh thyme leaves
2 tablespoons melted chicken fat
2 quarts roasted chicken broth (see footnote for recipe link)
4 ounces uncooked wide egg noodles
2  cooked boneless chicken breast halves, cubed
1 pinch cayenne pepper  (Optional)
1 pinch salt and ground black pepper to taste

Directions:
Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes. Stir in roasted chicken broth and bring to a boil. Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes. Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 149
Fat: 6.7 g
Saturated fat: 2.2 g
Carbohydrates: 11.8 g
Sugars: 2.1 g
Dietary fiber: 0.9 g
Protein: 9.5 g
Cholesterol: 40 mg
Sodium: 1000.1 mg
Puff the Magic Meal


Ingredients:
onion, garlic, Japanese eggplants, lean ground turkey, dried basil, dried oregano, ground cinnamon, salt, ground black pepper, tomato sauce, light butter, eggs, skim milk, flour, salt, sharp cheddar cheese, parmesan cheese

Directions:
Coat a large skillet with cooking spray.
Heat over medium-high heat.
Add onion, garlic and eggplant.
Cook, stirring, 5 to 7 minutes or until onion is softened and eggplant is golden brown.
Remoce vegetables from skillet and set aside.
Coat skillet with cooking spray again.
Heat over medium-high heat.
Add turkey (or chicken].
Cook over medium heat, stirring, until no longer pink, 3 minutes.
Add basil, oregano, cinnamon, salt and pepper.
Stir in tomato sauce and eggplant mixture.
bring to boil.
Reduce heat.
Simmer, covered, stirring occasionally, 20 minutes.
Heat oven to 425*.
Place butter in 10-inch pie plate.
Place in oven until butter is melted.
Yorkshire Pudding: In medium-size bowl beat eggs lightly.
Add milk.
Beat to blend.
Add flour and salt.
Beat until smooth and pour into heated pie plate.
Place turkey (or chicken] in middle of batter.
Spread out to within 1 inch of edge.
Sprinkle with Cheddar and Parmesan cheese.
Bake 30 minutes or until brown and puffy.
Cut in wedges and serve.
Enjoy!
Lemon-Coconut White Chocolate Truffles


Ingredients:
fresh lemon, evaporated milk, sugar, salt, white chocolate chips, marshmallows, coconut

Directions:
Put white chocolate and marshmallows into a large heat proof bowl.
Finely grate the peel from the lemon.
Put milk, sugar, salt and lemon rind in saucepan, heat over medium heat and bring to a boil.
Boil gently stirring constantly for two to five minutes, until smooth.
Pour milk mixture over white chocolate and marshmallows and beat until you have a smooth, well incorporated mixture.
Pour into a parchment lined 8x8 pan.
Cool until no long sticky, about 1-2 hours.
Form into balls and put in freezer 15 minutes.
Dip truffles in melted white almond bark and sprinkle with toasted coconut.
Chill to set before serving.
Irregular Green Bean Casserole


Ingredients:
fresh green beans, bacon, potatoes, onion, cheese

Directions:
Peel and boil potatoes, drain and set aside to cool.
Slice bacon into 1 inch strips.  Sauté diced onion while cooking bacon in same pan.  I like to use a little olive oil, but it's not necessary. For healthier variety, use turkey bacon.
Put prepped green beans into a 1 gallon sized ziploc with 1/2 cup water and steam in microwave for 5 minutes.
Grate cheese and set aside.
Into a 13x9 Pyrex or casserole dish, put down potatoes then salt and pepper.  Next add the green beans and a little more salt and pepper if desired.  Now add bacon and onion mixture and top with the cheese.  Bake at 325°F for 15 minutes or until cheese is melted and starting to brown.
Purple Cow Grape Milkshake


Ingredients:
vanilla ice cream, milk

Directions:
combine all ingredients in a blender, blend until smooth., pour into a glass and drink right away.
Almost-Instant Tomato Soup


Ingredients:
tomato sauce, water, tomato ketchup, cornstarch, sugar, allspice, dried basil, nutmeg, Worcestershire sauce

Directions:
WHISK together ingredients a deep medium saucepan., HEAT mixture to boiling while stirring., REDUCE heat to medium-low., SIMMER for 15 minutes, stirring occasionally., SERVE and enjoy.
Jalapeno Butter


Ingredients:
butter, salt, ground black pepper, lemon

Directions:
Squeeze the juice from the lemon., Use a fork to cream all the ingredients together., Cover, or wrap, and refrigerate until needed.
White Chocolate Cake
Category: desserts
By VanDerStad

This is a very heavy white chocolate cake with a white chocolate frosting. It is a family favorite that is requested at every family gathering.

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
6 (1 ounce) squares white chocolate, chopped
½ cup hot water
1 cup butter, softened
1 ½ cups white sugar
3  eggs
1 cup buttermilk
6 (1 ounce) squares white chocolate, chopped
2 ½ tablespoons all-purpose flour
1 cup milk
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside. In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature. In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate. Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely. In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy.  Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 - 2 layer 9 inch cake

Calories: 723.5
Fat: 42 g
Saturated fat: 25.8 g
Carbohydrates: 81.5 g
Sugars: 60.3 g
Dietary fiber: 0.8 g
Protein: 7.7 g
Cholesterol: 136.6 mg
Sodium: 507.5 mg
Whoopie Pies


Ingredients:
flour, baking soda, baking powder, salt, cream of tartar, butter, sugar, vanilla, eggs, flour, flour, milk, butter, vanilla, confectioners' sugar

Directions:
Preheat oven to 375 degrees.  Sift together the flour, baking soda, baking powder, salt, cream of tarter, and cocoa. Set aside.  In a large mixing bowl, cream the butter, Crisco, sugar, and vanilla until well blended, about 3 minutes.  Add the eggs, blending after each addition.  Add the flour mixture to the sugar-butter mixture, alternating with the milk.  Blend well but don’t over mix.  The mixture will look like cake batter and if it looks curdled, don’t worry about it.
Use ¼ cup batter for each cookie.  Drop the batter onto parchment line cookie sheets……one in each corner and one in the middle.  Make them as round as possible.  At this point, each cookie will be about 2-1/2 inches in diameter and they should be 3-1/2 to 4 inches apart.  Bake for 6 minutes and if necessary, reverse the cookie sheet from front to back so they bake evenly.  Continue to bake 10 minutes longer or until top of cake springs back when touched with your fingertip.  Don’t over bake. Remove the cookie from the sheet with a spatula to parchment paper covered racks to cool. If any of the cookie are irregular shaped, trim them carefully while they are still warm.  Repeat with the remaining batter until you have 30 cookies.
Meanwhile, prepare the filling.  In a saucepan, mix together the flour and milk until blended.  Cook on medium heat and cook and stir constantly until mixture becomes thick. Remove from heat and cool completely. In a mixing bowl, beat the butter until slightly softened.  Add the vanilla, salt, & powdered sugar. Add the cooled milk mixture to the butter mixture and beat until light and fluffy.
Arrange the cookie into pairs, flat sides up.  Place a generous ¼ cup of filling on 15 of the cookies, using the entire filling.  Spread the filling to about ½ inch from the edge….it will be almost ½ inch thick.  Top with another cookie, flat side down. Press the cookie together so the filling comes to the edge.
Serve and eat. Or you can chill them, and then wrap each cookie individually in plastic wrap. They can be stored in the refrigerator, but taste better eaten at room temperature.
NOTE: To make smaller cookies, drop heaping tablespoons full of batter onto the sheet and then you can get approximately 2 dozen or so.
Tomato and Coriander Soup


Ingredients:
onions, tomato puree, salt, garlic cloves, bay leaf, pepper, water, cornstarch

Directions:
In a heavy pan heat the oil and fry the onions for a few minutes until golden.
Keep half of the onions for topping.
Add tomatoes, salt, garlic, bay leaf, pepper, fresh coriander and coriander ground.
Let simmer a few minutes.
Mix water with cornstarch and add to the soup.
Remove the bay leaf.
Pour the soup into individual serving dishes and garnish with a swirl of cream/yoghurt and onions.
Chicken Shortcake


Ingredients:
fresh mushrooms, onion, chicken broth, lemon juice, cornstarch, nonfat sour cream, flour, baking powder, baking soda, salt, pepper, thyme, parsley, sage, milk

Directions:
Combine flour, baking powder, baking soda, salt, pepper, thyme, parsley and sage in bowl. Add milk and oil; mix just until combined.
Transfer dough to sprayed cookie sheet; pat into a 7 inch circle about 1/2 inch thick. Bake at 400 for 15-20 minutes, or until golden brown.
Meanwhile in skillet cook mushrooms and onion, stirring frequently 4-5 minutes, until vegetables are golden and cooked through.
In small bowl, with whisk, combine broth, lemon juice and cornstarch, blending to dissolve cornstarch; stir into vegetable mixture.
Reduce heat to low and simmer stirring constantly for 1 minute, until slightly thickened.
Stir in chicken, sour cream, salt and pepper; simmer, stirring constantly, 2 minutes longer.
Just before serving cut shortcake into 4 pieces. Top with chicken mixture.
Awesome Rhubarb-Strawberry Pudding
Category: desserts
By kkelly

I've been making pudding for years and stumbled on a recipe last year that caught my attention and taste buds. I've made it and changed it and now it's the only one I make; hope you enjoy it. Raspberries or just about any other fruits could be used with the rhubarb, this recipe offers endless possibilities.

Ingredients:
3 cups diced fresh rhubarb
2 cups diced fresh strawberries
½ cup white sugar, divided
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
⅔ cup white sugar
⅔ cup butter, at room temperature
1  large egg
½ teaspoon almond extract
1 cup sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top. Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick. Spoon batter evenly over rhubarb mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 9x13-inch pudding

Calories: 285.5
Fat: 15 g
Saturated fat: 9.2 g
Carbohydrates: 35.8 g
Sugars: 21.2 g
Dietary fiber: 1.5 g
Protein: 3.3 g
Cholesterol: 51 mg
Sodium: 183.5 mg
Lightened up Pulled Pork


Ingredients:
onion, barbecue sauce, brown sugar, wine vinegar

Directions:
Trim fat from pork then cut into 3-inch cubes. Place in a large slow cooker with onion, barbecue sauce, brown sugar and vinegar. Cook on HIGH for 5 hours or LOW for 10 hours.
Remove meat with a slotted spoon. Shred pork using 2 forks and stir in half the sauce.
Place meat inside rolls and spoon remaining sauce over top; close sandwiches.
Cabbage Soup With Kielbasa


Ingredients:
beef broth, beer, diced tomatoes, bay leaf, head of cabbage, baking potato, onion, carrot, kielbasa, thyme, caraway seed, salt, fresh ground pepper

Directions:
Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat.  Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
Heat to a boil; reduce heat to medium.  Partially cover the pot.  Cook till the potato and carrot are tender, about 15 minutes.  Add salt, if needed, and pepper.
Emeril's Tater Tots 'n Cheese Bake


Ingredients:
butter, eggs, salt, white pepper, cheddar cheese, white cheddar cheese, ham

Directions:
Preheat the oven to 350 degrees.
Grease a 9 by 9 by 2-inch square baking dish with the butter.
In a mixing bowl, whisk the eggs and milk together.
Season the mixture with salt and pepper.
Add 1 cup of the yellow cheddar cheese, 1 cup of the white cheddar cheese, the ham and the tater tots.
Mix the mixture thoroughly.
Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese.
Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.
Vegan Carrot Curry Soup
Category: soups-stews-and-chili
By monsterclowngirl

Simple, flavorful, comforting!

Ingredients:
4 cups vegetable broth
2 teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
2 pounds carrots, peeled and chopped
1 (14 ounce) can coconut milk
14 ounces water
1 teaspoon chopped fresh cilantro  (Optional)

Directions:
Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often. Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot. Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 161.4
Fat: 11.1 g
Saturated fat: 9.3 g
Carbohydrates: 15.4 g
Sugars: 6.9 g
Dietary fiber: 4.5 g
Protein: 2.7 g
Sodium: 317 mg
Bars to the Stars


Ingredients:
peanut butter, chocolate chips, powdered sugar, butter, water

Directions:
Melt butterscotch chips and peanut butter together.
Stir in cereal, and press 1/2 of mixture into a 9x13, or smaller, cake pan.  Put in fridge.
Combine and melt chocolate chips, powdered sugar, butter, and water.  Spread over top of refrigerated cereal mixture.
Add remaining 1/2 of cereal mixture, and gently press down on top of chocolate layer.
Chill.
Cast Iron Chicken Fajitas
Category: uncategorized
By Yoly

Marinating the chicken is an absolute must. Then cooking in a cast iron skillet results in mouth-watering fajitas. Serve with tortillas and your choice of toppings, such as salsa, guacamole or avocado, sour cream, or fresh-squeezed lime juice.

Ingredients:
¼ cup olive oil
2 tablespoons freshly squeezed lime juice
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breasts
1 tablespoon olive oil
1 large onion, sliced
1 large red bell pepper, sliced
1 large green bell pepper, sliced

Directions:
Combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add chicken breast and toss until well coated. Cover bowl and refrigerate, 4 hours to overnight. Heat a cast iron skillet over medium-high heat. Add chicken breasts to the hot skillet, reserving the marinade. Cook until browned, 6 to 8 minutes. Remove chicken from skillet, slice, and set aside. Heat 1 tablespoon olive oil in the same skillet and add onion, bell peppers, and reserved marinade. Cook until vegetables are soft and tender, 5 to 7 minutes. Add chicken back to the skillet, stir, and cook until warmed through, 2 to 4 minutes.

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

Calories: 330.1
Fat: 20.7 g
Saturated fat: 3.1 g
Carbohydrates: 11.3 g
Sugars: 4.9 g
Dietary fiber: 3.2 g
Protein: 25.5 g
Cholesterol: 64.6 mg
Sodium: 664.5 mg
Sweet Sloppy Joes


Ingredients:
ground beef, onion, pepper, vinegar, ground mustard, brown sugar, ketchup

Directions:
Brown ground beef and onion.  Drain grease from beef and onion mixture.
Return skillet with hamburger and onion to stove and add vinegar. Allow to evaporate.
Add pepper and ground mustard and stir well.
Add brown sugar and cook until hamburger looks 'tan'.
Add ketchup and relish and simmer until mixture has thickened.
Serve on hamburger buns.