xiaoxl/recipe_data huggingface dataset:
Bread-Maker Multi Grain Bread - Soft


Ingredients:
white flour, polenta, brown sugar, butter, powdered milk, salt, water

Directions:
Place all ingredients into the bread maker and cook as per Mixed Grain Bread Menu.
Slice and serve as required.
Peanut Butter Banana Cream Pie


Ingredients:
brown sugar, cream cheese, peanut butter, vanilla, Cool Whip, bananas, graham cracker, brown sugar, butter

Directions:
Make crust buy mixing the butter, sugar and crumbs together.
Press in bottom of pie plate.
Bake at 350 degrees for 9 minutes.
Cool.
(you can buy a premade crust] Place brown sugar, cream cheese, peanut butter and vanilla in bowl.
Beat until smooth.
Fold in cool whip.
arrange bananas in bottom of prepared crust.
spread peanut butter mixture over bananas.
Drizzle with chocolate syrup.
Cover and freeze for 8 hours.
Let stand at room temp 15 minutes before serving.
Jalapeno Corn Cakes With Avocado Salsa


Ingredients:
all-purpose flour, sugar, baking powder, salt, pepper, corn, eggs, milk, butter, avocados, green onion, tomatoes, garlic, cilantro, lime, olive oil

Directions:
Combine all dry ingredients for the corn cakes, in a large bowl.
Whisk well, then add everything else—butter last, stirring continuously until smooth. Heat a skillet (or griddle] to medium-high.
Brush (or spray] both skillets with oil or butter. Using a tablespoon scoop; pour corn cake mixture in the other skillet cooking 1-2 minutes per side. Work in small batches.
While the corn cakes are cooking, mix all the ingredients for the avocado salsa.
Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side!
* If making as a side dish, use a 1/4 cup scoop!
Angel Hair with Asparagus & Tomatoes


Ingredients:
fresh asparagus, olive oil, garlic, pepper, plum tomatoes, dry white wine, salt, butter, angel hair pasta, fresh basil

Directions:
Trim asparagus& rinse in cold water.
Remove the tips& set aside.
Bias slice the rest of the stalk into 1- 1 1/2 inch pieces& set aside.
Heat oil in a large skillet over medium heat.
Add garlic& pepper; cook& stir for a minute.
Add tomatoes; cook& stir for another 2 minutes.
Add asparagus pieces, wine& salt; cook, uncovered, for 3 minutes.
Add asparagus tips& continue cooking, uncovered, for another minute.
Add butter& stir until melted.
Meanwhile, cook pasta according to package directions.
Drain well& serve topped with sauce& fresh basil.
Ranch Stew Aka Cowboy Stew


Ingredients:
ground beef, onion, green pepper, whole kernel corn, diced tomatoes, chili powder, salt, garlic

Directions:
Brown the meat with the onion, green pepper and garlic. Do not drain., Add undrained vegetables and and seasoning., Simmer a minimum of 20 minutes.
Roast Salmon With Balsamic Vinegar
Category: main-dish
By cdagirl

These simple and few ingredients make for quick but elegant entertaining. The final broiling caramelizes the sugar to give the salmon its attractive, mildly sweet glaze.

Ingredients:
2 tablespoons packed brown sugar
2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon dried rosemary
1 clove garlic, minced
¼ teaspoon ground black pepper
1 ½ pounds salmon fillets
½ teaspoon salt

Directions:
Whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and pepper in a large bowl. Reserve 1 tablespoon of marinade in a small bowl, and set aside. Add the salmon and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes.  Remove the salmon from the marinade, and shake off excess. Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt. Preheat an oven to 450 degrees F (230 degrees C). Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes. Brush salmon with the reserved marinade, and return to the oven. Roast until glazed, about 1 minute.

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

Calories: 335.6
Fat: 19.8 g
Saturated fat: 3.8 g
Carbohydrates: 8.2 g
Sugars: 7.7 g
Dietary fiber: 0.1 g
Protein: 29.4 g
Cholesterol: 83.6 mg
Sodium: 375.8 mg
Lemon Drop Shots
Category: drinks
By KATESWIFT

A yummy alcoholic shot perfect for parties... tastes just like the candy!

Ingredients:
¾ fluid ounce vodka (such as Absolut®)
¾ fluid ounce lemon juice
2 ½ teaspoons white sugar, or to taste
1  lemon, cut into wedges

Directions:
Combine vodka and lemon juice in a shot glass. Sprinkle 1/2 teaspoon sugar on top. Place 2 teaspoons sugar in a small plate; dip lemon wedges in sugar. Suck on a sugared lemon after drinking the shot.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 115.8
Fat: 0.3 g
Carbohydrates: 23.9 g
Sugars: 11 g
Dietary fiber: 5.2 g
Protein: 1.4 g
Sodium: 3.7 mg
Loaded up Sweet & Sour Chicken With Brown Rice (Lite-Bleu)


Ingredients:
boneless skinless chicken breast, low sodium soy sauce, garlic cloves, fresh ginger, crushed red pepper flakes, red bell pepper, carrots, yellow onion, fresh pineapple, cooked brown rice

Directions:
Place chicken in a large shallow dish. In a small bowl, whisk together soy sauce, jam, garlic, ginger and pepper flakes. Pour soy sauce mixture over chicken, tossing gently. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and saute for 5 minutes or until chicken is cooked through.
Add bell peppers, snap peas, carrots, and onion and cook for 5 minutes or until vegetables are slightly tender (if you need more liquid in the pan, simply add water].
Add pineapple and jam and cook for 2 more minutes. Toss in brown rice for about a minute to warm. Serve immediately.
Spiced Tea Cakes


Ingredients:
butter, sugar, eggs, buttermilk, baking soda, cinnamon, nutmeg, cardamom, flour

Directions:
Preheat oven to 400 degrees F., Mix butter and sugar until light., Add eggs, cinnamon, nutmeg and cardamon., Mix soda with buttermilk and add to mixture., Add flour small amount at a time., May be rolled into balls or dropped by teaspoon onto a cookie sheet., Bake in oven aproximately 10 minutes or until just brown., ENJOY!
Delicious Cream Corn


Ingredients:
frozen corn kernels, evaporated milk, salt, sugar, flour, butter, black pepper

Directions:
In a large saucepan combine thawed corn niblets, whipping cream, evaporated milk, salt and sugar; bring to boil over medium heat, stirring occasionally.
Reduce heat to low and simmer for 5-6 minutes.
Melt butter in the microwave or in a small saucepan over low heat; whisk in flour until smooth, then stir into the corn mixture until well blended and thickened.
Season with black pepper or cayenne to taste.
Dees Hominy


Ingredients:
hominy, bacon, onion, garlic clove, chili pepper, butter

Directions:
chop onions fine, mince the small chili pepper no seeds, chop garlic fine, mince bacon, fry bacon in butter, add onions, add chili pepper if you like heat, add hominy, add garlic.
Glazed Brussels Sprouts


Ingredients:
bacon, Brussels sprouts, beef broth, honey, ground ginger

Directions:
Cook bacon in large skillet on medium-high heat until crisp. Remove bacon. Drain fat, reserving 1 tablespoon in skillet.
Place Brussels sprouts, cut-sides down, in skillet; cook 1 minute.
Mix broth, honey, ginger and orange peel in small bowl until well blended. Add to skillet. Reduce heat to medium.
Cook, uncovered, 10 to 15 minutes or until liquid has evaporated and Brussels sprouts are crisp on the outside and tender on the inside.
Sprinkle with bacon.
Ultimate Butter Cream Frosting


Ingredients:
powdered sugar, unsalted butter, vanilla extract, salt, heavy cream

Directions:
"Cream powdered sugar, butter, vanilla, and salt.  While mixer is running, slowly add a portion of the cream to the mixture.  Continue adding the cream to make the frosting of a good spreading consistency.  You may need a little less or a little more of the cream called out in the recipe to achieve your desired consistency."
Air Fryer Crab Cakes
Category: appetizers-and-snacks
By lutzflcat

Air frying crab cakes means less mess and less cleanup, but at no sacrifice to taste. They're flavorful, crisp, and lighter than if cooked with oil in a skillet. Serve with your favorite dipping sauce, aioli, or tartar sauce, as well as fresh lemon wedges.

Ingredients:
1 large egg, beaten
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon hot pepper sauce
2 tablespoons finely chopped green onion
1 pound lump crabmeat, drained and picked over
3 tablespoons milk
salt and ground black pepper to taste
11  saltine crackers, crushed
1 teaspoon baking powder
4 wedges lemon
olive oil cooking spray

Directions:
Combine egg, mayonnaise, Worcestershire sauce, mustard, seafood seasoning, and hot pepper sauce in a small mixing bowl. Stir in green onion and set aside. Place crab meat in a medium bowl and break up with a fork. Add milk, salt, and pepper; toss to coat. Add crushed saltines and baking powder and toss lightly to combine. Add to the egg mixture, stirring gently and being careful not to break apart the crab lumps. Scoop crab with a 1/3-cup measure and form into 8 patties. Place patties on a plate, cover, and refrigerate until firm, 1 to 8 hours. Preheat an air fryer to 400 degrees F (200 degrees C). Spray crab cakes on both sides with cooking spray and place them in the air fryer basket. Cook for 5 minutes, then gently turn the cakes over, and cook until crispy brown, about 5 minutes longer.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 8 crab cakes

Calories: 241.7
Fat: 9.4 g
Saturated fat: 1.7 g
Carbohydrates: 10.5 g
Sugars: 1 g
Dietary fiber: 1.1 g
Protein: 28.4 g
Cholesterol: 136.3 mg
Sodium: 937.1 mg
Kale and Onion Quiche


Ingredients:
eggs, half-and-half, milk, salt, red pepper flakes, black pepper, butter, green onions, garlic cloves, kale, cheddar cheese

Directions:
Preheat oven to 425-degrees F.
Tear off a piece of foil large enough to fit inside of pie crust and then press it into the pie crust and fill with dried beans. Bake for 10-15 minutes. Remove from oven and discard foil and beans. Set aside.
In a bowl whisk together eggs, half and half, milk, salt, red pepper flakes (if using] and black pepper. Set aside.
In a skillet on medium high heat oil and butter and add onions and garlic, cooking until softened (3-5 minutes]. Stir in kale and cook stirring until wilted (5 minutes].
Spoon vegetables into crust and sprinkle with cheese. Pour egg/milk mixture over all.
Bake for 30-40 minutes or until set.
Cranberry Orange Loaf
Category: bread
By Carol

This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.

Ingredients:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated orange zest
1 ½ cups fresh cranberries
½ cup pecans, coarsely chopped
¼ cup margarine, softened
1 cup white sugar
1  egg
¾ cup orange juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside. In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 - 9x5 inch loaf

Calories: 224.3
Fat: 7.7 g
Saturated fat: 1.1 g
Carbohydrates: 36.6 g
Sugars: 18.7 g
Dietary fiber: 1.6 g
Protein: 3.3 g
Cholesterol: 15.5 mg
Sodium: 260.7 mg
Sweet and Spicy Empanadas


Ingredients:
ground beef, russet potato, brown sugar, cinnamon, chili powder, allspice, salt, black pepper, milk, cream cheese, puff pastry sheets, tomato sauce, tomato paste, hot chili sauce, red wine vinegar, brown sugar, garam masala, cinnamon, allspice, chili powder, black pepper, olive oil

Directions:
For the sauce:
Combine all ingredients and whisk till smooth.
For the empanadas:
Take the pastry sheets out of the freezer 40 minutes before your empanadas will be ready to be filled.
Preheat the oven to 400 degrees.
Peel the potatoes and dice them fairly small.  Cover them with water and simmer for 10-15 minutes, or till tender.
Meanwhile, mince the onion and place in a large bowl with the beef, all the sugar and spices, and the milk.  Knead with your hands until the mixture is very soft.
Cook the meat mixture in a skillet over medium heat until the beef is browned.
Drain the potatoes and mix them in with the meat. Drain any excess fat.  (The potatoes should soak most of it up].
Cut the pastry into 24 equal rectangles and divide the mixture between them.
Divide the cream cheese into 24 portions as well and squish it on top of the meat so it evenly covers.
Fold the pastry over and seal the edges by folding or pinching.
Place on baking sheet and bake for 13-15 minutes, or until puffy and golden brown.
Remove from oven, place on serving plate, and dip in the sauce if you desire!
Mexican Stuffed Peppers
Category: main-dish
By booyachic

A new twist to stuffed peppers!

Ingredients:
1 pound ground beef
¾ cup water
1 (1 ounce) packet taco seasoning
2 tablespoons vegetable oil
1 cup white rice
1 cup water
1 ½ cups chunky salsa
1 small onion, chopped
1 clove garlic, minced
3 large green bell peppers, tops and seeds removed
1 (8 ounce) package shredded Mexican cheese blend
1 (14.5 ounce) package nacho cheese-flavored tortilla chips (such as Doritos®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir 3/4 cup water and   into ground beef; simmer until water has evaporated, about 5 minutes. Heat vegetable oil in a separate skillet over medium heat; cook and stir rice in the hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture. Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish. Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.

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

Calories: 862.3
Fat: 46.7 g
Saturated fat: 16.5 g
Carbohydrates: 80 g
Sugars: 7.9 g
Dietary fiber: 6.2 g
Protein: 30.6 g
Cholesterol: 85.1 mg
Sodium: 1492.4 mg
Chocolate Banana Brownies


Ingredients:
unsalted butter, brown sugar, dark chocolate, vanilla, eggs, bananas, self-raising flour, cocoa powder

Directions:
Preheat the oven to 180 degrees Celsius Line a 9-inch square baking tin with baking paper, with an extra 1cm on the sides.
Combine the butter, sugar and chocolate in a large pan over a gentle flame, stirring until melted and smooth. Remove pan from heat.
Stir in the combined eggs, bananas and vanilla until well-mixed.
Sift in the flour and cocoa powder.
Pour the mixture into the prepared tin and bake for 35 minutes (depending on how large your bananas are].
Allow the brownies to cool in the tin before cutting into 16 squares.
Kid Friendly Sloppy Joes ("no Green Stuff")


Ingredients:
lean ground beef, onion, ketchup, white vinegar, brown sugar, prepared yellow mustard, salt, pepper

Directions:
In a skillet, over medium heat, sautee onion until slightly translucent. Use cooking spray if desired.
Add ground beef or turkey, add salt and pepper.
Cook until no longer pink.
In the mean time: In your 2 cup measuring vessel, combine ketchup, vinegar, mustard, brown sugar. Stir into meat once it is fully cooked.
Simmer 15-20 minutes. Serve hot on soft rolls or buns.
Note: you may use 3/4 cup ketchup and 1/4 cup of your favorite BBQ sauce for added zing.
Clafoutis aux Cerises (Classic Clafouti)
Category: world-cuisine
By Narno

A quick and classic cherry clafoutis, made the authentic French way with the pits still in the cherries. Should you wish to avoid the pits when enjoying this gorgeously simple dessert, you can remove them prior to baking. Clafoutis can be served warm or cool.

Ingredients:
1 ½ cups milk
½  vanilla bean, split  (Optional)
1 teaspoon unsalted butter
4 cups cherries (with pits)
½ cup all-purpose flour
1 pinch salt
½ cup white sugar
3  eggs
3 tablespoons heavy cream
2 tablespoons white sugar

Directions:
Combine milk and vanilla bean in a pot and steep for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish. Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy. Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries. Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 1 8-inch dessert

Calories: 214.5
Fat: 5.9 g
Saturated fat: 2.8 g
Carbohydrates: 36.9 g
Sugars: 29.1 g
Dietary fiber: 1.9 g
Protein: 5.4 g
Cholesterol: 73.9 mg
Sodium: 63.6 mg
Betsy’s Best Berry Waffle Recipe


Ingredients:
baking soda, salt, baking powder, egg, berries, sugar, honey, buttermilk, sour cream, plain yogurt, peanut butter, berries

Directions:
Combine the dry ingredients.together the egg, sugar, buttermilk and yogurt. Stir in Betsy’s Best. Add to the dry ingredients and blend together.
Batter should be light and creamy. If batter is too thick, add additional milk to thin.
Let batter stand for 2-3 minutes. Pour batter into waffle iron and cook according to directions. Garnish with berries and enjoy!
The aroma in the house when you waffle press this delicious recipe will start mouths watering. Mix up the flavor with different berries and different varieties of Betsy’s Best!
Freezer Butter Cookies
Category: desserts
By Kristine

Make a double or triple batch of these heavenly cookies. Roll the dough into logs, freeze, and delicious warm cookies are always only minutes away any time you or the kids want them.

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tartar
½ cup butter, softened
½ cup shortening
½ cup white sugar
1  egg
2 teaspoons vanilla extract
¼ cup colored candy sprinkles

Directions:
Blend flour, salt, baking soda, and cream of tartar in a medium bowl. Combine butter, shortening, and sugar in a large bowl; beat with an electric mixer until smooth. Mix in egg and vanilla. Slowly add flour mixture to the sugar blend. Divide dough in 1/2 and form into two 2-inch diameter logs. Shake the candy sprinkles evenly over a sheet of waxed paper. Roll the dough logs over the sprinkles, making sure the sprinkles adhere to the sides. Wrap the logs in waxed paper and refrigerate for 3 hours. Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper. Remove 1 dough log from the refrigerator. Unwrap and place on a flat surface. Slice dough into 1/2-inch rounds and place on prepared cookie sheets. Rewrap and return any unused dough to the refrigerator; only slice it just as you are ready to place it on a cookie sheet. Bake in the preheated oven until the bottoms start to brown, 10 to 12 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

Prep time: 15 mins
Cook time: 50 mins
Total time: 4 hrs 5 mins
Yields: 5 dozen

Calories: 55.7
Fat: 3.5 g
Saturated fat: 1.4 g
Carbohydrates: 5.5 g
Sugars: 1.7 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 6.8 mg
Sodium: 42 mg
Light Chicken Cacciatore


Ingredients:
olive oil, chicken tenderloins, bell pepper, onion, diced tomatoes, tomato sauce, oregano, parsley, bay leaf, salt, garlic powder, sugar

Directions:
Slice onion and bell pepper.  Cut each chicken tender into 4 pieces.  Saute onion, bell pepper and chicken in olive oil in a large covered skillet until chicken is lightly browned on each side and onion and bell peppers are tender.  Remove chicken, onion and bell pepper to a bowl.  Discard oil.
Add all remaining ingredients to skillet.  Then add onions, peppers and chicken.  Stir and cook over medium heat until sauce begins to boil.  Reduce heat to low and simmer, covered, for approximately 30 minutes, making sure chicken is thoroughly cooked.
When sauce and chicken are cooked, remove bay leaf and discard.
Serve sauce over cooked egg noodles and sprinkle with grated parmesan cheese.
Oaty Currant Bread


Ingredients:
plain flour, baking powder, salt, rolled oats, brown sugar, molasses, currants, milk

Directions:
Place all the dry ingredients in a mixing bowl., Using a fork, stir till combined., Mix together molasses,yoghurt, currants and milk and add to dry ingredients., Beat till a smooth, thick batter forms., Grease loaf tin , 20 x 13 cms., Pour batter into tin, leave to stand 10 minutes., This allow oats to swell and absorb liquid., Bake at 180 C for 55 - 60 minutes., Serve sliced and buttered.
Cheesy Artichoke Pinwheels


Ingredients:
cream cheese, parmesan cheese, garlic powder, sour cream, parmesan cheese, garlic powder

Directions:
Preheat oven to 375.
Chop artichoke hearts up.
Combine all ingredients in a medium bowl.
Mix until well blended.
Separate crescents into 2 long rectangles  (Which basically means dividing the crescent into half when removing it from the can].
Pinch seams together.
Spread cream cheese mixture over the top of the rectangle. Try to avoid the edge,because once your roll them the ends will be hard to seal and the filling will come out.
Take the longest side of the rectangle and roll up.
Then cut into about 16 pieces per rectangle.
Place on a cookie sheet.
Bake for about 12-14 minutes or until golden brown.
Gehacktes Rinderschnitzel


Ingredients:
potato, onion, garlic, lean ground beef, egg, cornstarch, water, broth, sweet Hungarian paprika, Worcestershire sauce

Directions:
Boil a whole large potato.
It should be slightly undercooked.
Cool and grate the potato.
Chop the onion very finely, and mince the garlic.
Mix the vegetables very thoroughly with the ground beef, egg, salt and pepper.
Form into patties and brown on both sides over medium high heat.
Cook over lower heat for about 10 minutes in total, or until they are cooked through.
They are somewhat delicate, so treat them gently.
They should be turned once during cooking.
Spoon off excess fat, but do not clean the pan.
Stir together the cornstarch, water or broth, paprika and Worcestershire sauce, and pour it into the pan as soon as the patties have been removed.
It will boil up and thicken rapidly.
Pour it over the beef patties to serve.
(If there is not a great deal of fat in the pan, the gravy can be made while the patties are still in the pan.] If your meat is very fresh, half of the mixture can be kept well covered in the fridge and cooked the next day, but no later than that.