xiaoxl/recipe_data huggingface dataset:
Creamy Blueberry Dessert


Ingredients:
margarine, brown sugar, flour, cream cheese, icing sugar, cherry pie filling

Directions:
Crust, combine 1/2 cup margarine, brown sugar, and flour in small bowl until crumbly.
Pack in ungreased 9x9" pan.
Bake 350° - 10 mins & cool.
Filling, cream together 1/2 cup margarine, cream cheese, and icing sugar and spread over crust.
Spread pie filling over cheese mixture and cover with whipped cream.
Chill and cut into 9 squares.
Puerco Pibil


Ingredients:
annatto seeds, cumin seeds, black peppercorns, whole allspice, whole cloves, habanero peppers, white vinegar, salt, garlic, lemons

Directions:
Put annato seeds, cumin seeds, peppercorns, allspice and cloves in a clean coffee grinder and grind very fine.
Put orange juice, white vinegar, habanero peppers, ground spice powder, salt, garlic, lemon juice and tequila in blender.
Blend until smooth.
Place cubed pork and liquid from blender in zip loc bag and marinate for one hour.
Line a 9x13 baking pan with banana leaves.
Pour pork mixture directly on top of banana leaves and cover with more banana leaves.
Cover tightly with foil.
Bake at 325 degrees for 4 hours.
Thumbprint Cookies Chocolate Filled Mocha  & Coconut Easy Si


Ingredients:
flour, granulated sugar, powdered sugar, salt, baking powder, vanilla extract, egg, butter, cold water, baking chocolate, butter, baking chocolate

Directions:
In a bowl sift together flour,baking soda,salt,and powdered sugar, also add sugar and coconut.
melt 1/2 of the butter and the 1/2 bar of bakers chocolate.
once the butter and chocolate are melted and slightly cooled mix in the cocoa powder.
In a bowl take 1/2 of the sifted flour mixture and add it to the melted butter and chocolate mixture.
take the other 1/2 of your butter and add it to the remaining flour mixture as if you were mixing it into a pastry dough.
to your chocolate mixture add the 3 tablespoons strong coffee and 1/2 a teaspoon extract.
to your coconut mixture add 3 tablespoons cold water and the other 1/2 a teaspoon extract.
line a baking sheet with foil and preheat oven to 350.
take the coconut mixture and start shaping cookies by rolling about a  tablespoon of the mixture into a ball , flatten the ball between your hands gently press a thumb into the center to create a hollow center for filling , dip in shredded coconut and place on baking sheet repeat until all the dough is done.
repeat the same process with the mocha mixture omitting the step of dipping into shredded coconut at the end.  bake in oven at 350 for 10 minutes.
while cookies bake melt 1 bar bakers chocolate plus 3 tablespoons of butter in a double boiler.
when cookies are done cool on a wire rack.
once cooled take a tablespoon of the melted cooled chocolate mixture and fill the centers.
place in fridge to cool thoroughly and allow chocolate center to set.
Best served at room temperature.
Blueberry Snack Cake With Streusel Topping


Ingredients:
granulated sugar, brown sugar, all-purpose flour, cinnamon, butter, butter, granulated sugar, egg, all-purpose flour, cornstarch, baking powder, salt, vanilla, milk, fresh blueberries

Directions:
Place the dry streusel ingredients in a food processor bowl.  Drop in butter and pulse until small crumbs form.  This can be done in a bowl with a pastry blender too. Set aside.
Preheat oven to 375 degrees.  In a large mixing bowl, cream the butter.  Add the sugar and beat until light and fluffy. Add the egg, and beat well.  Add the dry ingredients to the butter mixture alternating with the milk & vanilla.  Mix well.  Stir in the blueberries by hand.  Spread the batter evenly in an oiled 8-inch square cake pan. Spoon the streusel topping evenly over the batter, and bake for 40-45 minutes.  Let cake cool for 15 minutes and then cut into squares and serve warm.
Biber Dolmasi


Ingredients:
minced beef, ground lamb, rice, yellow onion, dried mint, salt, black pepper, lemon juice

Directions:
Cut the tops of the peppers off, creating a 'lid' and clean the seeds out.
Mix meat with all the spices, chopped onion and lemon juice. Boil rice, sieve it and add to the mix.
Stuff peppers evenly and bake for 30 minutes at 250 degrees Centigrade.
Pecan Buttersctotch Chip Cookies in a Jar Mix


Ingredients:
baking soda, baking powder, flour, sugar, brown sugar, pecans

Directions:
Combine flour, soda, and powder.
Place in a 1 quart jar.
Layer remaining ingredients pressing firmly after each layer.
Recipe to attach to jar:
Preheat oven to 375 degrees.
Beat 12 tablespoons softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl until well blended. Place cookie mix in an other bowl and mix to combine ingredients. Add butter mixture and blend in to smooth any clumps. Drop tablespoon full onto ungreased pan and bake 9-11 minutes.
Cool on pan then remove to rack to completely cool.
Taiwanese Eggplant Salad


Ingredients:
Chinese eggplants, bulb of garlic, chili pepper, ginger, cilantro, sugar, fish sauce, vinegar, oyster sauce, olive oil, hot water

Directions:
Top Eggplants and slit down all sides through skin and steam for 15 minutes.
mix together Garlic, chili, ginger, cilantro, sugar, fish sauce, sesame oil, vinegar, and oyster sauce in a bowl.
heat olive oil and add to sauce.
Add Hot water and stir.
Cool Eggplant in ice water bath, drain and serve with sauce.
Backpackers' Instant Noodles
Category: pasta-and-noodles
By ttkat

Homemade backpacking dinner with full flavor! I love making my own backpacking food and this recipe is creamy and full of perfect Thai peanut flavor. Remember you want to use a noodle that cooks in 5 minutes or less for your backpacking food. Cook time will vary based on elevation.

Ingredients:
1 cup dried rice noodles
¼ cup chopped peanuts
¼ cup freeze-dried vegetables
2 tablespoons powdered peanut butter (such as PB2®)
1 ½ teaspoons powdered chicken bouillon
1 ½ teaspoons freeze-dried cilantro
1 teaspoon chia seeds  (Optional)
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 dash cayenne pepper  (Optional)
1 cup boiling water

Directions:
Combine rice noodles, peanuts, vegetables, powdered peanut butter, chicken bouillon, cilantro, chia seeds, salt, garlic powder, ginger, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Remove air and seal. Reconstitute rice noodle mixture by pouring in 1 cup boiling water. Mix well and let cook until noodles and vegetables are tender, about 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 serving

Calories: 891.1
Fat: 23.9 g
Saturated fat: 3.3 g
Carbohydrates: 148.6 g
Sugars: 2.6 g
Dietary fiber: 12.6 g
Protein: 23.8 g
Cholesterol: 0.4 mg
Sodium: 1591.9 mg
Perfect Microwave Poached Egg


Ingredients:
egg, boiling water, white vinegar

Directions:
"Boil water and add 1 tsp vinegar.  Fill a ramekin or any microwave safe bowl 3/4 of the way with boiling water.  Crack an egg and gently slip it into the water.  Cover with plastic wrap or a plate and microwave on high for 30 seconds.  Use a soup spoon and gently turn egg over, this is so it cooks on both sides.  Cover again and microwave 15 seconds longer.  Remove immediately from water with a large spoon and drain on a paper towel.  Enjoy!"
Spinach Soup


Ingredients:
olive oil, spinach, seasoning salt, egg

Directions:
Add onions and oil to stockpot on medium-low. Cook, stirring, 10 min or longer, until onions are soft and translucent, but not browned.
Add stock and spinach, season with salt and pepper.
Bring to simmer, cook about 3 min or until spinach is wilted and tender.
Remove pot from heat. Puree soup carefully with handheld blender until smooth. Season to taste with herb seasoning salt. Ladle into warm bowls. Top with poached egg.
Salmon in Oyster Sauce
Category: main-dish
By Suzie

This Asian influenced dish is simple and delicious! Serve with rice and vegetables.

Ingredients:
2 tablespoons oil
2 cloves garlic, crushed
¼ cup brown sugar
3  green onions, sliced
¼ cup oyster sauce
1 cup water
2 pounds salmon fillets
1 tablespoon cornstarch
2 tablespoons warm water

Directions:
Heat oil in a medium skillet over medium heat. Stir in garlic and brown sugar, and cook until garlic is lightly browned. Stir in green onions, and cook until tender. Mix in oyster sauce and water. Place salmon fillets into skillet, and reduce heat to medium low. Spoon sauce mixture over fillets. Cook 10 to 15 minutes, until fish is easily flaked with a fork. Remove fish from skillet, and set aside. Mix cornstarch and warm water into the remaining sauce mixture. Stir until thickened to desired consistency. Pour over salmon to serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 340.6
Fat: 17.5 g
Saturated fat: 3 g
Carbohydrates: 11.4 g
Sugars: 9.1 g
Dietary fiber: 0.2 g
Protein: 32.5 g
Cholesterol: 102.8 mg
Sodium: 154.5 mg
Best White Chicken Chili
Category: soups-stews-and-chili
By Soup Loving Nicole

Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired.

Ingredients:
1 tablespoon olive oil
1 pound chicken breast, cut into bite-sized pieces
1 medium onion, chopped
2 large jalapeno peppers, seeded and chopped
1 tablespoon all-purpose flour
3 (15 ounce) cans navy beans, drained
1 (10 ounce) can green enchilada sauce
1 cup chicken broth
1 teaspoon dried Mexican oregano
1 teaspoon chili powder
½ teaspoon ground cumin

Directions:
Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated. Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 390.2
Fat: 7.9 g
Saturated fat: 2.6 g
Carbohydrates: 49.3 g
Sugars: 1.8 g
Dietary fiber: 12.2 g
Protein: 31.9 g
Cholesterol: 48.6 mg
Sodium: 1178.1 mg
Chop Suey


Ingredients:
onions, butter, rice, water, minced beef, celery, cabbage, carrot, green beans, curry powder

Directions:
Place butter, onions and rice in a large saucepan and brown.
Add soup mix and water.
Add beef, celery, carrot, cabbage, beans and curry powder.
Cook on low till liquid absorbed. About 15-20 minutes.
When cooked taste and add salt to your taste. All soup mixes have different amounts of salt in them, so depending on how you like it, add some or not.
•We like to serve it up and then sprinkle a little soya sauce on the top.
Macaroni and Cheese Like Hoggys


Ingredients:
pasta, cottage cheese, sour cream, eggs, cheddar cheese, season salt

Directions:
mix cottage cheese,eggs, season salt and sour cream., Add the cheddar., Put pasta in a 13 X 9 baking dish., Pour the cheese mixture on top of pasta and blend together., Cook at 375 for 40 min.
Salsa Borracha (Drunk Salsa)
Category: appetizers-and-snacks
By ALI GARCIA

This is a special salsa that you can serve with Mexican tacos, fajitas, chicken or over eggs. I am from Mexico and we love it !!!. Viva Mexico! Leave the seeds in the peppers for a spicier salsa.

Ingredients:
4  fresh tomatoes
10  fresh jalapeno peppers, halved lengthwise and seeded
1 (12 fluid ounce) bottle Mexican beer
½ cup water, or as needed
1 clove garlic
1 slice onion
salt to taste

Directions:
Place the tomatoes and jalapenos into a saucepan, and pour the beer over them. Add enough water so that the tomatoes and jalapenos are covered. Simmer over medium heat until soft. Remove from heat, and let cool slightly. Transfer the tomatoes and jalapenos to a blender, and add the garlic and onion. Pulse until well blended.  Add some of the cooking liquid to help with blending if necessary. Taste, and season with salt.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 37.9
Fat: 0.2 g
Carbohydrates: 5.6 g
Sugars: 2.4 g
Dietary fiber: 1.3 g
Protein: 1.1 g
Sodium: 5.3 mg
Chinese Lobster Sauce


Ingredients:
ground pork, soy sauce, pepper, cornstarch, fermented black beans, garlic clove, green onions, soy sauce, sherry wine, granulated sugar, chicken broth, cornstarch, water, eggs, salt

Directions:
Combine the ground pork with the soy sauce, pepper and cornstarch. Marinate the pork for 15 minutes.
Rinse the black beans, letting them sit in the water for a few minutes to soften. Drain. Use a cleaver or knife to finely chop the beans. Peel and mince the garlic clove. Mash the garlic together with the soaked black beans. Wash the green onion and cut on the diagonal into 1-inch pieces.
In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside.
Lightly beat the eggs with the salt.
Heat the wok over medium high to high heat. Add 2 tablespoon oil, swirling to coat the sides. When oil is ready, add 1/2 of the mashed black beans and garlic mixture. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color. Remove and clean out the wok.
Add 1 tablespoon oil. When the oil is hot, add the second half of the bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring quickly to thicken. Add the ground pork back into the pan. Stir in the green onion.
Stir in the beaten eggs. Remove the sauce from the heat, pour over shrimp or lobster and serve.
Apple Butter-Glazed Chicken


Ingredients:
apple butter, yellow mustard, butter, sugar, celery seed, onion, broiler-fryer chickens, chicken breast halves, salt, fresh ground pepper

Directions:
Heat the apple butter, mustard, butter, sugar, celery seed and onion to a boil in a medium saucepan over medium-high heat.  Remove from heat; cool.
Place the chicken in a food storage bag.  Pour half of the apple butter mixture over the chicken; reserve remaining mixture.  Seal bag; smush around so the chicken gets thoroughly coated.  Refrigerate 1 hour.
Heat a grill pan over high heat.  Brush off extra sauce from the chicken and discard.  Cook chicken, in batches if necessary, turning occasionally, until browned, about 20 minutes.  Continue cooking, brushing with reserved marinade, until chicken is cooked through, 15-25 minutes longer.
Garbanzo and Parsley Salad


Ingredients:
fresh parsley, garbanzo beans, green bell pepper, green onion, tomatoes, lemon juice, garlic clove, olive oil

Directions:
Combine parsley, beans, green peppers, green onions and tomatoes in a bowl., Combine lemon juice and garlic in a small bowl, then whisk in olive oil., Toss dressing with salad. Season to taste with salt and pepper.
Quinoa Pilaf
Category: side-dish
By JBUCK123

A delicious and easy quinoa recipe. Serve with a salad and crusty bread for a complete meal.

Ingredients:
1 tablespoon vegetable oil
½ cup chopped onion
2  carrots, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
¾ cup chopped walnuts
¼ cup chopped fresh parsley

Directions:
Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy. In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 365.2
Fat: 20.9 g
Saturated fat: 1.9 g
Carbohydrates: 36.9 g
Sugars: 4.5 g
Dietary fiber: 7 g
Protein: 10.1 g
Sodium: 259.8 mg
Coconut Oatmeal Raisin Cookies


Ingredients:
butter, sugar, brown sugar, eggs, vanilla, whole wheat flour, white flour, baking powder, baking soda, salt, rolled oats, coconut, raisins

Directions:
In large mixing bowl, cream butter, sugar, and eggs.  Add vanilla., In medium bowl, mix flour, baking powder, baking soda, and salt., Add the dry to the wet and mix well., Add oatmeal, coconut, and raisins and mix by hand., Drop by one inch rounds onto cookie sheets., Bake 375 degrees for 9-12 minutes.
Concord Grape Pie


Ingredients:
concord grapes, sugar, lemon juice, quick-cooking tapioca

Directions:
Slip grape pulp from skins into a bowl and reserve the skins.
Cook pulp until the seeds loosen slightly, thn press through a collander or food mill to remove seeds.
Combine the resulting pulp with the skins, sugar, juice and tapioca.
Fill the pie shell and cover with lattice pastry.
Bake for 10 minutes at 450 degrees, then lower to 350 degrees and bake 20 minutes more.
Blondies


Ingredients:
brown sugar, flour, baking powder, salt

Directions:
Mix all ingredients together in a medium sized bowl until the batter is smooth., Pour and spread the batter into a greased 9 x 9 pan., Bake for 25 minutes at 350.
Three-Cheese Kielbasa Bake


Ingredients:
elbow macaroni, kielbasa, olive oil, onions, zucchini, carrots, garlic, stewed tomatoes, egg, ricotta cheese, cheddar cheese, mozzarella cheese, green onions

Directions:
Cook macaroni according to package directions.  Meanwhile, in a large skillet, brown sausage in oil over medium heat; drain.  Add the onions, zucchini, carrots and garlic; cook and stir for 5 minutes or until crisp-tender.
Stir in spaghetti sauce and tomatoes.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes.  Drain macaroni.
In each of two greased 13 x 9 x 2 baking dishes, layer a fourth of the macaroni and meat sauce.  Combine egg and ricotta cheese; spoon a fourth over sauce.  Sprinkle with a fourth of the cheddar and mozzarella.  Repeat layers.  Top with green onions.
Cool one casserole; cover and freeze for up to 2 months.  Cover and bake the remaining casserole at 350 for 15 minutes.  Uncover; bake 15 minutes longer or until the cheese is melted to your liking.
To use frozen casserole, thaw in the refrigerator for 24 hours.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 for 35 to 40 minutes or until heated through.
Sesame Beef Stir-fry


Ingredients:
five-spice powder, fresh ginger, garlic cloves, red bell peppers, yellow bell peppers, low sodium soy sauce, cornstarch, bok choy, sesame seeds, salt, cooked rice

Directions:
Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips.
Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic, and stir-fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes. Combine broth, soy sauce, and cornstarch in a small bowl. Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.
Creamy Artichoke Bisque


Ingredients:
water-packed artichoke hearts, potatoes, cream cheese, garlic powder, garlic

Directions:
Stir the cream cheese, cream of chicken soup (plus 1 cup water if can directions call for it] over medium heat in a medium sized pot.
In a skillet, cook your potatoes in a tablespoon of oil or butter until lightly golden. Season will garlic and salt and pepper then set aside.
Use your skillet to cook the artichoke hearts in a tablespoon of olive oil for about 5-7 minutes or until lightly golden.
In a food processor (I used the Magic Bullet] puree about half of the artichoke hearts with the tomato pasta sauce. Chop the rest of the artichokes into small chunks.
Add artichokes and potatoes to your soup pot and stir until all ingredients are mixed and cream cheese is melted.
Add salt and pepper to taste.
Let cool and enjoy!
Canadian Cheese Soup


Ingredients:
potato, onion, carrot, celery, water, chicken broth, cheddar cheese, American cheese, heavy cream

Directions:
Cook the vegetables until they are tender., Once the vegetables are tender, add the rest of the ingredients., Let simmer for 25 - 30 minutes., Enjoy!
Kosher S'mores Bars


Ingredients:
graham crackers, chocolate chips, icing sugar

Directions:
preheat oven to 400°F.
Butter the bottom of a 9x13 pan.
Whip the egg whites on high speed until they are firm, about 3 minutes.
Add the icing sugar to the egg whites and beat just until mixed.
Arrange graham crackers in a single layer on bottom of pan.
Sprinkle chocolate and butterscotch chips liberally over crackers.
Repeat twice, so there are three layers of crackers and chips.
Shmear the egg mixture over top layer of crackers
Place dish in oven and let bake for about 5-7 minutes, until egg mixture is golden and the chocolate and butterscotch chips are melted.
And you are done! Enjoy! It is amazing!
Caribbean Jerk Chicken Breasts


Ingredients:
brown sugar, soy sauce, ground cinnamon, boneless skinless chicken breast halves, cooked brown rice

Directions:
Mix all ingredients except chicken and rice in a shallow dish until well blended.  Add chicken; turn to evenly coat both sides of each breast.  Refrigerate 1 hour.
Heat greased grill to medium-high heat.  Grill chicken 30 minutes or until done (165°F], turning occasionally.  Serve with rice.
KRAFT KITCHEN'S TIPS:
NOTE: To prevent chicken from sticking to the grill, spray the unheated rack away from the fire with cooking spray or brush with oil.
USE YOUR BROILER: Cook chicken under the broiler instead of on the grill.
Mushroom Medley a Great Side Dish!


Ingredients:
olive oil, onions, dried rosemary, portabella mushrooms, white mushroom, tomato sauce, garlic, sherry wine, sherry wine vinegar, water, butter, margarine

Directions:
Saute the onions& rosemary in 1 tbsp of oil until lightly browned apprx 10 minutes, remove from pan.
Add 2 tbsp oil to the pan, heat and add the mushrooms, saute until nicely browned- you may have to do 2 batches and add a bit of extra oil.
Apprx 5 minutes.
Return onions to the pan add remaining ingredients and simmer for apprx 12 minutes.
Check your seasoning& serve.
Cherry Tomato and Feta Calzone


Ingredients:
all-purpose flour, salt, fast-rising active dry yeast, water, olive oil, red onion, mushrooms, garlic, olive oil, black olives, cherry tomatoes, dried oregano, dried basil, fresh basil leaves, feta cheese, parmesan cheese, fresh ground black pepper, egg, tomato sauce

Directions:
Sift the flour into a mixing bowl.
Stir in the salt and yeast, then the warm water and olive oil.
Mix as best you can, either with your hands or with a dough hook attachment on your mixer, eventually forming into a ball.
Dust a work surface with flour and knead the dough for several minutes, until smooth and springy.
Cover and leave in a warm place for 30 minutes, while you prepare the filling.
Heat the oil in a frying pan and soften the onions, garlic and mushrooms.
Add the whole tomatoes, oregano, dried basil (if using] and chopped olives to the pan and cook for about five minutes, stirring often, until the tomatoes are soft but whole.
Remove from the heat.
Take out the risen dough and break into four pieces.
Roll out one section of the dough on a floured surface until you have a circle about 20cm across.
It will be quite thin.
Lay on an oiled baking sheet and brush a 2cm border with egg.
Smear the rest of the dough with a spoonful of tomato sauce.
Pile a quarter of the filling on one half, plus a bit of both cheeses, fresh basil (if using] and a grinding of pepper.
Fold over the unfilled half, press the edges and seal with a fork.
Brush the egg mixture over the top.
Repeat with the remaining pieces and then bake for 15 minutes at 400F, until puffed and golden.
BBQ Beef Oven Toasted Deli Sandwich


Ingredients:
mayonnaise, barbecue sauce, deli roast beef, mild cheddar cheese, red onion

Directions:
Preheat oven to 425*.
Spread one side of each bread slice with mayonaise. Place 4 of the bread slices on greased baking sheet, mayonaise-sides down. (Mayo on the outside browns the outer crust.]
SPREAD bread slices on baking sheet with flavorings. Top with OSCAR MAYER Meat, veggies and KRAFT Cheese; cover with remaining 4 bread slices, mayonaise-sides up.
BAKE 6 minute or until golden brown; turn over. Bake an additional 6 to 7 minute or until sandwiches are golden brown on both sides.