xiaoxl/recipe_data huggingface dataset:
White Pepper and Ginger Lemon Cake


Ingredients:
lemons, fresh ginger, flour, baking soda, baking powder, white pepper, butter, sugar, eggs, buttermilk

Directions:
Set an oven rack a third of the way up from the bottom and preheat the oven to 325 degrees.
Thoroughly butter a 10- to 12-cup Bundt (fluted] pan, even if it has a nonstick finish, and include all the crannies of the fluting and the center post; dust all, including the center tube, with fine, dry bread crumbs; invert and tap to shake out excess crumbs; set aside.
Finely grate the zest of the two lemons; juice the lemons, putting 2 tablespoons of the lemon juice in a cup with the lemon zest; set the rest of the juice aside;add the fresh ginger to the zest-juice mixture and set aside.
Sift together the flour, baking soda, baking powder and pepper; set aside.
In the large bowl of the electric mixer, beat the butter until it is soft; add 13/4 cups of the sugar and beat about 1 minute; add the eggs one at a time, beating well after each addition.
With the mixer at low speed, add the flour mixture in thirds, alternating with the buttermilk (starting and ending with the flour].
Stir in the lemon-ginger mixture; taste and add more pepper and/or ginger if desired, stirring well; the full amounts of ginger and pepper might be too hot for some folks- if you suspect you're among them, start small and taste a bit of the batter; you can always add.
Pour and scrape into the prepared pan; Smooth the top by twisting the pan sharply back and forth once.
Bake 1 hour and 15 to 20 minutes, until a toothpick or cake tester inserted in the middle comes out dry.
While the cake is in the oven, add to the set-aside lemon juice enough to total 1/3 cup; combine with the remaining 1/2 cup sugar.
When the cake comes out of the oven, let it stand for 5 to 10 minutes.
Cover with a rack, invert and remove the pan; put the rack and cake over a plate or sheet of waxed paper or foil to catch drips of glaze.
Stir the glaze mixture and brush it all over the cake, including the inside of the center hole; let stand until cool.
Use two spatulas to transfer the cake to a serving plate.
Grilled Cheese


Ingredients:
salted butter, American cheese

Directions:
Butter both sides of one slice of bread.
butter one side of the other slice of bread.
place both slices of bread into a cast iron skillet.
put 2 slices of cheese on the slice of bread that is not buttered.
wait until slice buttered on both sides is golden brown on one side and flip.
put 1 slice of cheese on that golden brown slice and put other slice of bread on top of the other slice and cook both sides until golden brown and cheese is melted.
My Favorite Sweet and Sour Red Cabbage


Ingredients:
cider vinegar, brown sugar, caraway seed, celery seed, red cabbage, onion

Directions:
In a small bowl, combine vinegar, brown sugar, caraway and celery seeds; set aside.
Place cabbage and onion in a saucepan; add a small amount of water.
Cover and steam until tender, about 15 minutes.
Add vinegar mixture and toss to coat.
Season with salt and pepper.
Serve warm.
Low Sodium Chili That Still Tastes Yummy


Ingredients:
ground beef, Rotel tomatoes & chilies, tomato paste, onion, chili powder, oregano, garlic powder, cumin, paprika, black pepper, water

Directions:
Chop onion.
In a large pot or dutch oven, brown ground beef mixed with onion (I don’t like green peppers, but if you do, you can add it during this step.] Drain fat. .
Add all other ingredients. Bring to a slow boil. Reduce heat and simmer 30-45 minutes depending on how thick you like your chili.
You can serve with 1/8 cup cheddar cheese and 2 Tbsp sour cream which adds around 100 mg sodium per serving.
Cute Cranberry Tangerine Muffins
Category: bread
By Stevie Bowden

When my dad brought home a bag of cute little tangerines, I needed a way to use them up quickly, so I composed this yummy, crumbly muffin recipe filled with loads of tangerine sweetness and just enough cranberry tartness!

Ingredients:
1 cup dried cranberries
¼ cup fresh tangerine juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
2 tablespoons tangerine zest
1 cup white sugar  (Optional)
2  large eggs
½ cup milk
1 teaspoon white sugar, divided  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Simmer dried cranberries and tangerine juice in a small saucepan over medium heat; remove pan from heat and set aside to cool. Whisk flour, baking powder, and salt into a bowl. Mix butter, tangerine zest, and 1 cup sugar in a separate large bowl, using an electric mixer, until mixture is light and fluffy, about 2 minutes. Scrape down sides of bowl and beat eggs into butter mixture, one at a time, until thoroughly combined. Gently fold flour mixture into the butter mixture, alternating with milk in two additions, until batter is just mixed. Fold cranberries and juice into batter. Pour batter into prepared muffin cups and top with 1 teaspoon sugar. Bake in the preheated oven until muffins are golden brown, 20 to 25 minutes. Cool in pan on a rack.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 1 dozen muffins

Calories: 260.1
Fat: 8.9 g
Saturated fat: 5.3 g
Carbohydrates: 42.7 g
Sugars: 24.6 g
Dietary fiber: 1.2 g
Protein: 3.7 g
Cholesterol: 52.1 mg
Sodium: 147.1 mg
Brazilian White Rice


Ingredients:
long-grain white rice, onion, fresh garlic cloves, salt, hot water, chicken broth

Directions:
Place the rice in a colander and rinse thoroughly with cold water; set aside.
Heat the oil in a saucepan over medium heat.
Add the rice and stir until the rice begins to brown.
Add the onion and cook for about 1 minute.
Stir in the garlic and cook until the garlic is golden brown being careful not to burn the garlic.
Add the salt.
Pour hot water and chicken broth over rice mixture and stir.
Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.
Vegan Sloppy Joes
Category: main-dish
By Malina Bleeding Heart Morris

Wonderfully sweet and tangy Sloppy Joes that I grew up with, but veganized! You won't find any bell peppers here. This is far more wholesome than most Sloppy Joe recipes. The spices can be easily adjusted. These are also great with sweet potato fries! Try this for a quick and economical weeknight meal.

Ingredients:
1 tablespoon oil
½ medium onion, chopped
1 pound vegan meatless grounds (such as Smart Ground® or Yves®)
1 cup ketchup
3 tablespoons brown sugar, or more to taste
1 tablespoon apple cider vinegar
2 teaspoons ground mustard
1 teaspoon dried dill weed, or to taste
freshly ground black pepper to taste
4  hamburger buns, split

Directions:
Heat oil in a large skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add meatless grounds and break up the clumps with a spoon until crumbly. Cook until browned and heated through, about 5 minutes. Reduce heat to low. Add ketchup, brown sugar, apple cider vinegar, ground mustard, dill, and pepper. Mix well, cover, and let simmer until heated through, 3 to 4 minutes. Adjust seasonings if necessary. Serve on hamburger buns.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 sandwiches

Calories: 451.3
Fat: 12.5 g
Saturated fat: 1.1 g
Carbohydrates: 54.8 g
Sugars: 24.1 g
Dietary fiber: 3.8 g
Protein: 5.4 g
Sodium: 1408.3 mg
Left Over Spaghetti Lasagna
Category: world-cuisine
By Joey Joan

This is a dish intended for your left-over spaghetti. In my house there never seems to be enough left over to make this, so seeing as we love this dish a lot I make it with fresh spaghetti. Night #1 we are all dancing in our seat with pleasure as we eat dinner and lunch on day #2 is a treat beyond words.

Ingredients:
1 (16 ounce) package thin spaghetti
4 cups prepared spaghetti sauce
1 cup small curd cottage cheese
½ cup fat-free sour cream
1 (12 ounce) package shredded mozzarella cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well. Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined. Mix cottage cheese and sour cream in a bowl. Spread half the spaghetti with sauce into the prepared baking dish. Spread the cottage cheese mixture evenly over the spaghetti. Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese. Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.

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

Calories: 560.4
Fat: 16.6 g
Saturated fat: 8 g
Carbohydrates: 70 g
Sugars: 18.8 g
Dietary fiber: 5.7 g
Protein: 32.2 g
Cholesterol: 48.6 mg
Sodium: 1476 mg
Creamed Cabbage
Category: side-dish
By Jessica Tripp

This is yummy for St. Paddy's Day!

Ingredients:
4 slices bacon
¼ cup butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 large head cabbage, cored and shredded
½ cup sour cream

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool. Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

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

Calories: 251.1
Fat: 20.3 g
Saturated fat: 10.2 g
Carbohydrates: 14 g
Sugars: 6.7 g
Dietary fiber: 5.2 g
Protein: 5.6 g
Cholesterol: 41.5 mg
Sodium: 645.2 mg
Fast and Simple Salsa
Category: appetizers-and-snacks
By Mom Van

So quick but so tasty!

Ingredients:
6 large tomatoes, chopped
1  onion, chopped
¾ cup green chile peppers, chopped
1 teaspoon vinegar
1 teaspoon salt

Directions:
Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.

Prep time: 15 mins
Total time: 15 mins
Yields: 7 cups

Calories: 10.3
Fat: 0.1 g
Carbohydrates: 2.3 g
Sugars: 1.4 g
Dietary fiber: 0.6 g
Protein: 0.5 g
Sodium: 85.5 mg
Bread Pudding with Raisins
Category: desserts
By James Noble

Great bread pudding for a weekend breakfast with a large family.

Ingredients:
6 cups day-old bread cubes, crust removed
1 cup raisins, or to taste
4 cups milk
8  eggs
⅔ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Fill an 11x12-inch pan with dried bread cubes and sprinkle with raisins. Combine milk, eggs, sugar, cinnamon, vanilla extract, and salt in a bowl. Beat with an electric mixer until smooth. Pour milk-egg mixture over bread cubes and raisins. Bake in the preheated oven until a knife inserted in the center comes out clean, 1 to 1 1/2 hours.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 10 servings

Calories: 267.7
Fat: 6.4 g
Saturated fat: 2.5 g
Carbohydrates: 43.6 g
Sugars: 28 g
Dietary fiber: 1.3 g
Protein: 10.2 g
Cholesterol: 138.8 mg
Sodium: 391.1 mg
My Best Steak Side Dish With Vidalias, Shallots, Portabellas


Ingredients:
baby portabella mushrooms, shallots, unsalted butter, carrots, garlic cloves

Directions:
Melt butter in large skillet.
Add mushrooms, Vidalias, shallots,garlic and carrots.
Sauté till soft and beginning to caramelize.
Salt and pepper to taste.
Add balsamic vinegar and allow to evaporate to a syrup.
Taste and season with salt, pepper, and additional balsamic vinegar to personal taste.
Heirloom Tomato Salad With Goat Cheese and Arugula


Ingredients:
tomatoes, roasted pistachios, arugula, extra virgin olive oil, lemon, coarse salt, fresh ground black pepper, cherry tomatoes, grape tomatoes

Directions:
Thinly slice tomatoes and arrange on salad plates in an overlapping fashion forming a ring, alternating colors as you go.
Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic (reserve some for the arugula].
Press wheels of goat cheese into the chopped pistachios, covering both sides.
Place arugula into a small bowl and toss gently with olive oil, juice of the lemon, balsamic, salt, and pepper.
Place approximately one cup of the arugula salad into the center of the tomatoes.
Top arugula with pistachio goat cheese.
Garnish with one half cherry tomato, if desired.
Bourbon Brats and Shrimp


Ingredients:
jumbo shrimp, bell pepper, olive oil, garlic cloves, onion, soy sauce, brown sugar, garlic powder, ginger, Worcestershire sauce, vinegar, ketchup, crushed red pepper flakes, brown sugar

Directions:
Heat oil in a large skillet., Saute oinion,garlic,and bell pepper for 5 minutes., Add bratwurst and shrimp and stir in remaining ingredients., reduce heat and cook for 15 more minutes.
Grilled Balsamic Portabella Mushrooms


Ingredients:
portabella mushroom caps, olive oil, garlic, basil

Directions:
Mix together the vinegar, oil, garlic, basil and seasonings.
Place the mushroom (Smooth side down] in a baking dish.
Pour the dressing over the mushrooms.
Allow to marinate for 10 minutes, turning once.
Grill for 5-7 minutes, turning once.
Slice and serve on salads,sandwiches or pizzas.
Strawberry Splash Punch


Ingredients:
fresh strawberries, lemon juice concentrate, sweetened condensed milk, strawberry

Directions:
In blender container, combine 1 1/2 cups strawberries and lemon juice; cover and blend until smooth.
Add sweetened condensed milk; cover and blend. Pour into large pitcher. Gradually stir in carbonated beverage. Add ice. Garnish each serving with whole strawberry (optional].
Creamy Scalloped Potatoes (Made Easy)


Ingredients:
white potatoes, unsalted butter, all-purpose flour, dried chives, fresh chives, Season-All salt, paprika

Directions:
NOTE: USE ONLY KERNAL SEASON'S 100% NATURAL WHITE CHEDDAR POPCORN SEASONING (NOT NACHO CHEDDAR FLAVOR!]. IF USING SALTED BUTTER, OMIT THE SEASONED SALT, BUT ADD A DASH OF GARLIC POWDER, ONION POWDER, PAPRIKA, BLACK OR WHITE PEPPER, AND A PINCH OF CELERY SALT, IN STEP 4. (STEP ONE]: PREHEAT oven to 350°F; SPRAY a 2 quart casserole dish with non-stick cooking spray.
SLICE 2 lbs washed white potatoes thinly using a food processor slicer attachment].
IN a large saucepan melt 1/3 cup unsalted butter over medium heat (use real butter or stick margarine -- not low-fat tub margarine]; STIR in 1/3 cup flour and cook for just one minute while stirring (roux will be thick].
WHISK in 2 1/2 cups whole milk into mixture until smooth, and then the seasonings: 2 1/2 level tablespoons Kernal Season's White Cheddar Popcorn Seasoning, 1/2 tablespoon dried chives (or 1 tablespoon snipped fresh chives], 1/2 level teaspoon seasoned salt.
RAISE heat to high, while whisking constantly.
WHISK and cook until mixture until thickened and creamy.
ADD the potatoes to blended sauce mixture; FOLD until evenly combined.
TRANSFER mixture into greased casserole dish and dust the top with paprika.
BAKE for 1 hour; ALLOW to set a few minutes before serving.
SERVE and enjoy!
Spicy Shrimp With Cauliflower Mash and Garlic Kale


Ingredients:
olive oil, cauliflower, garlic cloves, milk, vegetable broth, white beans, cornmeal, cheese, havarti cheese, salt, bacon fat, kale, garlic cloves, olive oil, shrimp, black pepper

Directions:
For the shrimp: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is really fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the while beans and mash roughly with the back of a large wooden spoon - I loved the rustic, chunky texture of this. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the salt and cheese and season to taste.
For the kale: Heat the bacon fat in a nonstick skillet over medium low heat. Add the greens and garlic and saute until softened. For the kalettes, I added a little water at the end to sort of steam them to finish them off. Remove kale and wipe out pan with a paper towel.
For the shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons] to pull the browned bits and spices into something of a saucy-coating for the shrimp. It's delicious.
Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.
Nacho-Flavored Roasted Chickpeas
Category: appetizers-and-snacks
By ellie

These roasted chickpeas have a tasty nacho flavor that aims to please. There are never any leftovers when I make these! Serve immediately, while they are still crispy.

Ingredients:
2 (14 ounce) cans chickpeas, drained and rinsed
3 tablespoons nutritional yeast
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon onion powder
salt to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix chickpeas, nutritional yeast, olive oil, chili powder, onion powder, and salt together in a bowl until combined. Spread evenly on a rimmed baking sheet. Bake in the preheated oven, shaking the pan occasionally to re-distribute chickpeas, until crispy, 30 to 40 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 3 1/2 cups

Calories: 45.8
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 6.8 g
Dietary fiber: 1.5 g
Protein: 1.9 g
Sodium: 92.6 mg
Shredded Beef Sammies With Grilled Onions & Peppers


Ingredients:
garlic clove, barbecue sauce, monterey jack pepper cheese, yellow onion, green bell pepper, red bell pepper

Directions:
Shred by hand all the leftover Beef and set aside.
Dice up garlic, onion and peppers and Set aside.
Heat up a skillet and place 1 tbsp oil until hot.
Add minced garlic and cook for 30 seconds.
Add the shredded Beef and heat through.
Turn down the heat and add BBQ sauce, to coat. (You can add a little or a lot to your desired amount]. Allow to simmer on low.
In a separate pan saute the onions and peppers until soft and translucent.
Prepare the sandwiches. Open the Ciabatta Bread and toast with pepper jack cheese in the oven until cheese is melted. Place the shredded beef mixture on the other half and place some of the sauteed onions and peppers on top. Serve warm, with as much sauce and cheese as desired. Enjoy!
Easy Red Chicken Enchiladas
Category: meat-and-poultry
By Chef John

Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
½ cup diced onion
½ teaspoon salt, or more to taste
3 tablespoons all-purpose flour, or more as needed
2 tablespoons ground ancho chile powder
2 teaspoons ground cumin
½ teaspoon chipotle chile powder
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper, or to taste
1 pinch ground cinnamon  (Optional)
3 cloves garlic, minced
2 tablespoons tomato paste
2 ½ cups chicken broth
3 (5 inch) corn tortillas
½ teaspoon vegetable oil
⅔ cup shredded cooked chicken
⅔ cup pepper Jack cheese
⅓ cup chopped cilantro
⅓ cup chopped green onions

Directions:
Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth. Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender. Preheat the oven to 400 degrees F (200 degrees C). Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side. Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese. Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 three-layer enchilada

Calories: 1376.5
Fat: 92.8 g
Saturated fat: 36.9 g
Carbohydrates: 79.5 g
Sugars: 12.2 g
Dietary fiber: 10.8 g
Protein: 59 g
Cholesterol: 240.5 mg
Sodium: 5142.3 mg
Honey Glazed Brussels Sprouts
Category: side-dish
By Abuela Nany

An easy recipe for Brussels sprouts. The mix of honey and soy sauce give it an original and interesting flavor. Serve with plain rice, white or whole grain. Great with sausages or pork chops. I do not add salt and pepper, as the bouillon cube, soy sauce, and bacon give enough flavor for our taste. You may cook the sprouts in a microwave instead of boiling if you prefer.

Ingredients:
1 cube chicken bouillon
1 (16 ounce) package frozen Brussels sprouts
½ pound smoked bacon, diced
1 large onion, minced
3 tablespoons honey
3 tablespoons soy sauce
½ cup raisins  (Optional)
3 tablespoons pine nuts  (Optional)
1 tablespoon toasted sesame seeds

Directions:
Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet. Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 221.4
Fat: 15.1 g
Saturated fat: 4.6 g
Carbohydrates: 17.9 g
Sugars: 13.6 g
Dietary fiber: 1 g
Protein: 5.3 g
Cholesterol: 19.4 mg
Sodium: 721 mg
Breakfast Casserole


Ingredients:
mushroom stems and pieces, onion, butter, eggs, mozzarella cheese

Directions:
Cover the bottom of a greased 13x9x2 baking pan with biscuits; set aside.
In a large skillet melt the butter, add the sausage, mushrooms and onions. Cook until the sausage is no longer pink and the onions are tender, place the sausage mixture in a colander and drain.
In a bowl, whisk the eggs.
Coat the same skillet with no-stick spray add the eggs. Cook and stir over medium heat until almost set. Add the sausage and vegetable mixture. Cook; stir until the eggs are completely set.
Spread the egg mixture over the biscuits.
Sprinkle with the mozzarella cheese.
Cover and bake 400' for 12 minutes. Uncover; bake 10-13 minutes longer until the cheese is melted and the biscuits are golden brown.