xiaoxl/recipe_data huggingface dataset:
Zaxby's Chicken Fingers Dipping Sauce
Category: side-dish
By franny

This sauce is really good with chicken and a great alternative to the traditional BBQ sauce. I like the full teaspoon of black pepper. This is also great on a chicken sandwich.

Ingredients:
½ cup mayonnaise
¼ cup ketchup
½ teaspoon garlic powder
¼ teaspoon Worcestershire sauce
½ teaspoon freshly ground black pepper, or more to taste

Directions:
Whisk mayonnaise, ketchup, and garlic powder together in a bowl; add Worcestershire sauce to the mayonnaise mixture and whisk until smooth. Sprinkle enough black pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of black pepper. Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: cup

Calories: 142.7
Fat: 14.6 g
Saturated fat: 2.2 g
Carbohydrates: 3.4 g
Sugars: 2.6 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 7 mg
Sodium: 218 mg
Baked Cinnamon French Toast


Ingredients:
eggs, nonfat milk, fat-free evaporated milk, sugar, vanilla, cinnamon, bananas, fresh strawberries, maple syrup

Directions:
In shallow dish stir together eggs, milk, 1 tablespoon of the sugar, vanilla and 1/2 teaspoon of the cinnamon. Dip bread slices into egg mixture, turning to generously coat both sides. Place on 15 x 10 x 1-inch baking pan coated with cooking spray.
Bake at 450° F about 11 minutes or until light brown.
Meanwhile, in small bowl stir together remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon.
Turn bread slices. Sprinkle with KELLOGG'S® RICE KRISPIES® cereal. Lightly press cereal into bread. Sprinkle sugar-cinnamon mixture over cereal. Bake at 450° F about 5 minutes more or until light brown.
Top each slice with some banana slices. Serve with syrup.
Pecan Sables


Ingredients:
pecans, pecan halves, confectioners' sugar, confectioners' sugar, all-purpose flour, sea salt, baking powder, unsalted butter, vanilla, egg

Directions:
Preheat oven to 325°F.
Pulse toasted pecans with 2 tablespoons confectioners sugar in a food processor until finely ground.
Whisk together flour, salt, and baking powder in a bowl.
Beat together butter, remaining 2/3 cup confectioners sugar, and vanilla in a bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes.
Add egg yolk and beat well.
Add flour and ground-pecan mixture and mix at low speed until just combined, 30 seconds to 1 minute.
(Dough will be crumbly but will hold together when squeezed.] Halve dough and roll out 1 half between 2 sheets of wax paper until 1/4 inch thick (about a 9-inch round].
Cut out as many rounds as possible with cookie cutter and arrange about 2 inches apart on buttered large baking sheets, reserving scraps.
Roll out and cut remaining dough in same manner.
Gather scraps, then reroll and cut in same manner.
Beat egg white until frothy, then brush tops of rounds lightly with egg white.
Put a pecan half on top of each round, then brush pecan lightly with egg white.
Bake cookies in middle of oven until tops are pale golden, 15 to 20 minutes.
Cool cookies on sheets on racks 2 minutes, then transfer to racks to cool completely.
Macaroni Salad with Pickles
Category: salad
By Charlotte

This recipe is easily multiplied for a crowd. Everyone in my family asks me to bring this to our functions. I even make it for weddings.  Sometimes I use a mixture of different kinds of pasta, especially if I only have a little of this kind or that.  Depending on what type of macaroni used, more dressing may be required.  The recipe calls for red onion, but sweet onion is great, too.

Ingredients:
1 (16 ounce) package macaroni
4  eggs
1 cup mayonnaise
½ cup sour cream
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon ground mustard
2 tablespoons sweet pickle juice
2 tablespoons celery seed
1 cup chopped celery
½ cup chopped red onion
½ cup pimento-stuffed green olives
¼ cup chopped sweet pickle
2  carrots, grated
1  green bell pepper, chopped

Directions:
Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside. Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs. In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper. In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 689.4
Fat: 40.3 g
Saturated fat: 8.5 g
Carbohydrates: 66.7 g
Sugars: 7.6 g
Dietary fiber: 4.4 g
Protein: 16.2 g
Cholesterol: 146.4 mg
Sodium: 1119.6 mg
Senegalese sweet potato, rice and beans stew


Ingredients:
onions, garlic, tomato paste, black-eyed peas, carrots, sweet potatoes, rice, vegetable bouillon cube, salt, pepper

Directions:
In one big pot or vat, saute chopped garlic and onions.
When translucent, add tomato paste and mix it in thoroughly.
Then add water (about 10 cups]- when it boils add vegetable bouillion cube, beans, carrots and yams, pepper, hot pepper and salt.
Boil until beans are tender.
Then add rice.
Boil 10 minutes covered, then 10 minutes uncovered.
Don't stir until the very end.
You may need to add some more water.
If it is too watery, boil it uncovered some more.
Iced Rooibos and Forest Fruit Tea


Ingredients:
boiling water, sugar, honey, cold water, fresh lemon juice, lemon, orange

Directions:
Place the teabags in a teapot or pitcher and cover with the boiling water., Brew the tea for 2 minutes then remove the teabags., Dissolve the sugar and honey in the hot tea., Add the cold water, ice and lemon juice to taste., Serve in a pitcher with the lemon and orange slices.
Moroccan Style Spicy Chicken & Rice - 25 Minutes to Make!


Ingredients:
skinless chicken breasts, ras el hanout spice mix, onion, butter, long grain rice, chickpeas, flat leaf parsley, pistachio nut

Directions:
Coat chicken with the ras el hanout. Fry the onion in butter until soft.
Add the chicken, then cook for a few mins more.
Stir in the rice and apricots, then add the stock cube with 700ml boiling water and the chickpeas.
Cover the pan and simmer for 15 mins or until the rice is tender and has absorbed most of the liquid.
Remove from heat, add parsley & mix. Serve each portion with a sprinkle of pistachios.
Sausage Casserole


Ingredients:
sausages, garlic cloves, chopped tomatoes, water, carrots, onion, black pepper, celery, thyme, basil

Directions:
Fry the sausages until brownd and cut them into 1 inch peices.
Cut the red or green pepper into 1 quarter inch peices.
Peel carrots and cut into 1 half inch chunks.
Dice the onion.
Destring the celery by running a peeler along the back of the stalk and cut into 1 half inch peices.
Put all ingredients into your slow cooker and cook on a low heat for 5 hours.
Serve with pasta or rice.
Weight Watchers Cranberry Chicken


Ingredients:
boneless skinless chicken breast, whole berry cranberry sauce

Directions:
Pour ingredients on top of chicken in 9X13 pan bake at 350 for 40 minutes to 50 minutes or until chicken is cooked.
serve over yellow or white rice.
unsure of the bottle size but I know it is the small bottle.
Double Devil's Dip


Ingredients:
cream cheese, sour cream, dried chives, parsley flakes, chili powder, monterey jack cheese, medium cheddar, chili powder

Directions:
Preheat the oven to 350 degrees., Put first 7 ingredients into a medium bowl, mix well., Spread in ungreased 9x13 inch pan., Layer next 3 ingredients, in order given, over bean dip mixture., Bake in oven for 25 - 35 minutes until crispy., Garnish with jalapeno pepper slices.
Hawaiian Stuffing


Ingredients:
hot water, butter

Directions:
"Mix hot water and butter in bowl. Stir in  stuffing mix. When moistened, add the pineapple in syrup and stir until blended. Microwave on HIGH for 5 to 6 minutes until heated through. Fluff with fork."
O-M-G Brownies


Ingredients:
butter, sugar, vanilla, eggs, flour, butter, vanilla

Directions:
In a mixing bowl, melt the butter, 1 cup chocolate chips and sugar in the microwave for 1-2 minutes.  Remove and stir until melted and smooth.  Stir in the remaining ingredients and mix until just well blended, do not overmix.  Spread batter into a 9x13 metal pan, that has been sprayed with cooking spray, and bake in a preheated 350°F oven for 23 minutes, or until a cake tester, inserted in the center comes out clean.  Remove from oven to a wire rack and allow to cool in the pan.
Meanwhile, prepare the Chocolate Butter Cream by placing the chocolate and the butter in a microwave-safe bowl and microwaving for about 1 minute.  Stir until melted and well blended and add the vanilla, stirring again.  Allow to cool to a spreadable consistency and whip until creamy with a small wire whisk or spoon.  Spread thinly over the cooled brownies and once set, cut into 24 squares.
Terrific Tuscan Vegetable Soup - Ellie Krieger


Ingredients:
cannellini beans, olive oil, onion, carrots, celery, zucchini, garlic clove, fresh thyme leave, fresh sage leaves, salt, fresh ground black pepper, low sodium chicken broth, diced tomatoes, parmesan cheese

Directions:
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.
Nihari (Pakistani Stew)


Ingredients:
beef, salt, pepper, turmeric powder, coriander powder, flour, ginger paste, fennel seeds, whole black peppercorn, cumin seed, cardamom pods, cloves, black cardamom pods, cinnamon stick, bay leaf, nutmeg

Directions:
Heat oil in a heavy based pot.
Add meat and fry it a little.
Add salt, chili powder, turmeric, coriander powder and ginger paste.
Mix well. Add a little water.
Dissolve flour in half a cup of water and add this to the meat and bring to boil.
Grind all the whole spices ( spice mix].
Put all the ground spices in a fine cotton cloth bundle.
and add to meat.
OR grind them till powdery fine and add them to the meat.
Add 3-4 cups of water; cover and leave to tenderize on very low flame. It can take up to 5 - 6 hours if using chicken and more if using beef.
When meat has softened remove the bundle of spices and make the curry into desired consistency.
To Garnish--Fry some onion slices in a little oil until golden brown and add to Nihari.
Also garnish with fresh coriander, ginger and green chilies.
Petite Pumpkin Toffee Tarts


Ingredients:
pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, pecan halves

Directions:
Arrange oven racks in top and bottom thirds of oven.
preheat  oven to 375°F.
Place tart shells on 2 large baking sheet leaving a bit of space between them.
thaw at room temperature for 10 minutes.
Meanwhile finely chop  skor bars  and place a teaspoon into each shell.
In medium bowl, whisk pumpkin with sugar,eggs,vanilla and pie spice until blended.
Fill shells nearly to the top and place a peacan half on each.
Bake sheets on separate racks. Rotate baking sheets between racks after 10 minutes.Then continue baking until filling is set about 10 minutes more.
Serve warm or cool .
If making ahead store in an airtight container in the fridge. They will keep well for 2 days or freeze up to 3 months.
Also delicious served with ice cream.
Affogato With Chuck's Coffee Cigars


Ingredients:
butter, sugar, maple syrup, flour, hazelnuts, lemon, juice and zest of, sugar, vanilla ice cream

Directions:
Preheat the oven to 350 degrees F.
For the cigars:
In a stockpot, melt the butter, sugar, maple syrup, espresso, and lemon juice. Bring to a boil, then add the flour and cook for about 1 minute, stirring constantly with a wooden spoon, until it thickens slightly. Remove from the heat.
Drop a teaspoon-size amount of batter on a parchment paper-lined baking sheet. Spread thinly with the back of a spoon or a palette knife into a circular size shape. Sprinkle with hazelnuts. Repeat until all the batter has been used. Bake in the oven until slightly golden brown, for about 8 minutes. Remove and let cool only slightly until you can handle them, about 5 minutes. Carefully roll them into a cigar shape using the handle of a wooden spoon to guide you, if necessary. If you see they are hardening too quickly, you can put them back in the oven for a minute or two to re-soften and continue rolling. Set aside.
For serving:
Rim the edges of the espresso cups with lemon juice and then lightly dip the cup in sugar. Add a shot of espresso coffee. Garnish with a scoop of ice cream and lemon zest. Serve the coffee cigars on the side.
Frankfuter Bohnensuppe (Bean Soup with Frankfurter)


Ingredients:
navy beans, water, beef broth, carrot, celery, bacon, onions, salt, pepper, parsley

Directions:
Soak beans overnight.
In a 3-quart saucepan bring beans, water and beef froth to a boil.
Cook for about 1 hour.
Add carrot and celery and continue cooking for 30 minutes.
In a separate frypan cook the bacon until transparent.
Add the onions; cook until golden.
Set aside.
Mash soup through a sieve or food mill.
Return to pan and add the bacon onion mixture, salt and pepper.
Add frankfurters; reheat about 5 minutes.
Sprinkle soup with chopped parsley and serve.
Smoked Salmon & Pasta


Ingredients:
olive oil, garlic clove, walnuts, smoked salmon, parsley, lemon, parmesan cheese, pasta, pasta shells

Directions:
Bring salted pasta water to a boil and while the pasta is cooking, sauté the garlic in the oil in a skillet--but don't burn it.
Add the walnuts and cook 2-3 minutes, then add salmon and season lightly.
Add the cream and heat through.
Drain the pasta and turn it into the skillet, toss and add the parsley, and serve.
Top with freshly grated parmesan if desired.
Chilli Tuna Pasta


Ingredients:
tuna packed in oil, sun-dried tomatoes, red onion, pine nuts, garlic cloves, penne, olive oil, fresh basil, parmesan cheese

Directions:
In a large pot, cook penne to taste (see packaging for details].
Add oil to a deep, heavy based frying pan.  Chop onion and cook in pan along with garic and chilli on high heat until oninion is soft.
Add chopped sun dried tomatoes, tuna and pasta sauce.
Reduce heat to a simmer.
Add pine nuts.
When pasta has cooked, drain and add to frying pan along with chopped, fresh basil.
Stir pasta through sauce until well coated.
Serve in large, open bowl.
Top with slices of fresh parmesan cheese.
You can add pretty much anything to this dish - olives, egg plant, artichoke hearts, capers - even anchovy fillets are lovely.
You can also remove the tuna from the dish and add 4 or 5 rashers of chopped bacon instead.  This is VERY nice.
Asparagus Chickpea Salad


Ingredients:
asparagus, frozen corn kernels, chickpeas, red bell pepper, orange bell pepper, olive oil, light soy sauce, mustard powder, garlic powder, black pepper, fresh thyme

Directions:
In a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme.
Chop the asparagus diagonally into 2-3 cm pieces and add to bowl.
Slice the corn from the cob and place into the bowl (can be fresh or cooked, or substitute thawed frozen corn if you can't get it on the cob].
Dice the bell peppers and add to bowl.
Ensure the chickpeas are well drained then add to the bowl.
Gently combine all ingredients and serve.
Strawberry-Mango Salsa


Ingredients:
fresh mango, fresh strawberries, fresh cilantro, onion, lime juice

Directions:
Mix all ingredients together in a bowl., Cover and refrigerate for an hour or two to let the flavors develop.
Chef John's Falafel
Category: everyday-cooking
By Chef John

Unlike most of America's other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it's very simple to do, and even a relative novice like me can get some very decent results. One word of warning: you do need to know you're going to have a craving for this a full day before you actually want to eat it.

Ingredients:
1 cup dry garbanzo beans
½  yellow onion, diced
½ cup chopped fresh flat-leaf parsley
4 cloves minced garlic
1 tablespoon all-purpose flour, or more as needed
2 teaspoons lemon juice
1 ½ teaspoons salt, or to taste
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon baking soda
⅛ teaspoon cayenne pepper
oil for frying

Directions:
Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain. Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Divide dough into 12 portions and roll each with moistened hands into a ball. Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

Prep time: 20 mins
Cook time: 10 mins
Total time: 12 hrs 30 mins
Yields: 6 servings

Calories: 270.7
Fat: 16.9 g
Saturated fat: 2.1 g
Carbohydrates: 24.4 g
Sugars: 4.5 g
Dietary fiber: 6.5 g
Protein: 7.1 g
Sodium: 646.4 mg
Butter Biscuit Peach Cobbler
Category: desserts
By mistachy

This is my grandmother's Southern homemade peach cobbler recipe, handed down to my mother in Louisiana. It's made with cinnamon, nutmeg, and buttery morsels of biscuit bits. It tastes great on its own, but even better with vanilla ice cream, a la mode.

Ingredients:
2 (29 ounce) cans peaches
¾ cup white sugar
½ cup brown sugar
½ cup unsalted butter
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon nutmeg
1 pinch salt
1 (16 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®)
1 pinch ground cinnamon
1 pinch white sugar
1 pinch ground nutmeg
1  pastry for a 9-inch pie crust

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes. Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes. Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet. Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 10 servings

Calories: 494.7
Fat: 21.4 g
Saturated fat: 9 g
Carbohydrates: 73.4 g
Sugars: 45.9 g
Dietary fiber: 3.3 g
Protein: 5.3 g
Cholesterol: 24.9 mg
Sodium: 552.1 mg
Pumpkin Pie for Dieters
Category: fruits-and-vegetables
By OCEANBREEZE32

If you want to stay on your diet this is a terrific crustless pumpkin pie recipe you will love.

Ingredients:
1 (15 ounce) can pumpkin puree
½ cup skim milk
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 (8 ounce) container fat free frozen whipped topping

Directions:
In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping. Pour into an 8-inch  pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 109.7
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 23 g
Sugars: 7.6 g
Dietary fiber: 2.2 g
Protein: 1.5 g
Cholesterol: 0.4 mg
Sodium: 394.4 mg
Chocolate Cherry Coconut Scuffins
Category: bread
By Culinary Envy

Chocolate cherry coconut scuffins are the perfect blend between a muffin and a scone. Greek yogurt and 3 different sugars make this scrumptious treat wonderful any time!

Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup coconut oil, at room temperature
½ cup butter, at room temperature
½ cup white sugar
½ cup turbinado (raw) sugar
½ cup brown sugar
2  eggs
1 cup plain fat-free Greek yogurt
1 teaspoon almond extract
1 ½ cups dried cherries, roughly chopped
¾ cup sweetened shredded coconut
½ cup milk chocolate chips, roughly chopped
¾ cup confectioners' sugar
1 ½ tablespoons cherry jam
1 tablespoon heavy whipping cream, or more as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners. Whisk flour, baking powder, baking soda, and salt together in a bowl. Combine coconut oil, butter, white sugar, turbinado sugar, and brown sugar in a large bowl; beat with an electric mixer on high speed until well combined, about 4 minutes. Add eggs one at a time, beating well after each addition. Add yogurt and almond extract and beat on medium-low to incorporate. Mix in flour mixture on the lowest speed until batter is just combined. Fold cherries, coconut, and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Cool on a wire rack for 10 minutes. Combine confectioners' sugar, cherry jam, and heavy cream in a small bowl; mix with a spoon until no lumps of confectioners' sugar are visible and glaze is smooth. Thin with more cream if needed. Drizzle over scuffins.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 48 mini muffins

Calories: 264.4
Fat: 11 g
Saturated fat: 8 g
Carbohydrates: 38.1 g
Sugars: 22.2 g
Dietary fiber: 1.4 g
Protein: 3.8 g
Cholesterol: 27.7 mg
Sodium: 148.4 mg
Devine Green Bean Casserole.


Ingredients:
green onions, yellow onion, sharp cheddar cheese

Directions:
Combine all the green beans and cream of celery in a mixing bowl, carefully to not smash the beans up.
In a medium-large skillet, fry up bacon pieces until they are crispy and all the fat has melted off.
Remove bacon from grease and set aside to drain.
Once drained and cooled a bit crumble into 1/4 inch pieces.
In the bacon pan and with the bacon grease, blacken (fry] the green onions, and sautee the yellow onion.
Remove them from the grease when all the green onions are completely black (not burnt], set aside to drain.
Preheat the oven to 350 degrees.
Add aprox. 15 oz French's Fried Onions, the bacon pieces, yellow onion, and green/black onion into the green beans and carefully stir.
Transfer the mixture from the bowl into a 8x8 baking dish.
Evenly spread all of the cheese over the top.
Then top it off with the remaining French Fried onions.
Cover with aluminium foil and bake for 20 minutes.
Remove foil and bake for an additional 10-15 minutes until cheese starts to get brown bubbles.
Remove from oven and allow to cool 10-15 minutes before serving.