xiaoxl/recipe_data huggingface dataset:
Buffalo Chicken Sausage and Loaded Potato Skin Soup


Ingredients:
russet potatoes, olive oil, bacon, onion, red bell pepper, garlic cloves, heavy cream, blue cheese, sharp cheddar cheese, green onion, sour cream

Directions:
Preheat oven to 375 degrees. Coat a 13 X 9 pan with non-stick spray. Place the potato pieces in the pan. Drizzle with the olive oil and toss to coat.Bake 30 minutes or until the potatoes are browned and tender.
While the potatoes are baking, heat a soup pot over medium heat and add the bacon and cook until browned. Remove the cooked bacon and set aside. Discard all but 1 tablespoon of the drippings.
Add the sausage and cook 3-4 minutes until just stating to brown.
Add the onions to the pot and cook, stirring occasionally until they are translucent.
Add the peppers and garlic and continue to cook another 3 - 4 minutes.
Add 1/4 cup of the chicken stock to the pan, stir to loosen any brown bits.
Add the rest of the stock and bring the mixture just to a simmer. Continue to simmer uncovered for 10 minutes.
Add the potatoes and bacon to the pot and simmer 5 more minutes.
Add the cream and ranch dressing to the pot and heat gently.
Add the Blue Cheese and Cheddar  Cheese and stir until melted.
Ladle into bowls and garnish with a sprinkling of smoked paprika, sliced green onions and a dollop of sour cream, if using.
Heirloom Tomato Gratin


Ingredients:
garlic clove, extra virgin olive oil, orange zest, honey, fresh thyme, pecorino romano cheese

Directions:
Heat oven to 425F, you'll need a shallow 2 quart baking or gratin dish.
Vigorously rub the side of the baking dish w/ garlic, discard. brush dish with 1 Tbsp oil to coat.
Heat1 1/2 Tbsp oil in large skillet over medium, heat. Add onion and cook 15 minutes, stirring often, just until translucent and tender, but not browned. Remove from heat, stir in orange juice, honey and 1 1/2 tsp fresh thyme.
Scatter half over the bottom of the gratin dish, top with half the tomatoes and season with half of the salt and pepper. Top with remaining onion mixture salt & pepper and tomatoes.
Mix bread crumbs. cheese. and remaining oil and thyme until crumbs are evenly moistened, sprinkle over tomatoes.
Bake 20-24 minutes until crumbs are golden and juices bubble. Serve warm or cold.
Pioneer Boulangerie Chocolate Chip Butter Cookies


Ingredients:
butter, salt, vanilla extract, flour, powdered sugar

Directions:
Cream together butter and two cups of powdered sugar.
Add salt, vanilla, and flour and mix until blended.  Mixture will be stiff!
Stir in chocolate pieces.
Pinch off pieces of dough.  Roll into 1" balls and flatten with a fork on a baking sheet.
Bake at 350 for 15 minutes.  Sprinkle with additional powdered sugar while still hot.
Mexican Black Bean Chicken Soup


Ingredients:
chicken breast, olive oil, onion, garlic cloves, cumin, salt, black pepper, Rotel Tomatoes, fresh cilantro, limes, juice of, cheddar cheese, whole kernel corn, black beans, tortilla chips

Directions:
Place a large pot over medium heat, add EVOO. Add the onions, garlic and season with coriander, cumin, salt and freshly ground black pepper. Cook until softened, about 8-10 minutes.
Add the Rotel, chicken stock corn and black beans (you can substitute chili beans if you do not like black beans] to the pot and bring to a bubble.
While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish] in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 1 cups of ground chips. Add the ground chips to the mixture and cook for 10 minutes.
When ready to serve, add the chopped, cooked chicken to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through.
To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips and some cheddar cheese.
Tomato Pesto Amato


Ingredients:
tomatoes, pine nuts, gouda cheese, parmesan cheese, basil, water, olive oil, sun-dried tomatoes

Directions:
NOTE: If your dried tomatoes are very dry, soak in water for about 1/2 hour or 'til tender. Drain, reserving 1/3 cup of the water for the recipe.
NOTE: If your tomatoes are stored in olive oil, drain, reserving 2 tablespoons of the oil for the recipe, then rinse tomatoes for 2 seconds and let drain.
In a food processor bowl, combine all ingredients except oil and water. Process until well blended but not paste.
Slowly add the oil in a stream while the processor is running.
Add the water and blend until of desired consistency.
Long blending will produce a thicker sauce.
If it's too thick, add more water (not oil] until of desired consistency.
One tablespoon equals one serving on an average-size bowl of pasta.
Garnish with chopped dried tomatoes.
Too good --.
Makes about 1-1/2 cups. Can be frozen.
Ginger-Teriyaki Glazed Salmon
Category: world-cuisine
By Dads That Cook

This ginger-teriyaki glazed salmon tastes fancy but is crazy simple to make. The short ingredient list and easy, 3-step process make it a perfect recipe for busy weeknights. Serve with your favorite veggies or sides.

Ingredients:
1 pound king salmon fillets
1 pinch ground black pepper
½ cup dark brown sugar
¼ cup miso paste
2 tablespoons minced ginger
¼ cup gluten-free soy sauce (tamari), or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a pie pan with aluminum foil. Place salmon in the prepared pie pan; season with pepper. Mix brown sugar, miso, and ginger together in a bowl. Slowly pour in enough soy sauce to reach the consistency of a glaze. Cover salmon with a thick layer of the glaze. Bake in the center of the preheated oven for 10 minutes. Remove salmon and set the oven rack about 6 inches from the heat source. Preheat the broiler. Broil salmon, checking regularly, until fish flakes easily with a fork and glaze is bubbly and golden, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 pound salmon

Calories: 315.5
Fat: 7.7 g
Saturated fat: 1.6 g
Carbohydrates: 33.3 g
Sugars: 28.2 g
Dietary fiber: 1.2 g
Protein: 28.2 g
Cholesterol: 50.4 mg
Sodium: 1693 mg
Mango Grand Margarita


Ingredients:
Grand Marnier, mango puree, limes

Directions:
In a large shaker add all ingredients over ice.
Shake very very well.
Wipe the rim of 2-3 margarita glasses with a lime wedge then dip is salt or sugar.
Fill glass with ice and and pour well shaken mix into glasses.
Garnish with a fresh mango slice.
Don`t drink and drive!
Spaghetti Sauce


Ingredients:
tomatoes, ground turkey, onion, carrot, horseradish, zucchini, salt

Directions:
Peel and seed the tomatoes: cut each tomato in half and scoop out the seeds, then squeeze to drain.  Chop the tomatoes, place in a large pot, and begin to cook over low heat.
Brown the meat, remove from heat, and drain, retaining liquids.
Saute the onion, carrots and horseradish in the meat liquids until the onion is translucent.  Add the zucchini and beets and cook until the zucchini has stopped releasing liquids.  Add mixture to the pot with the tomatoes and cook for a few minutes.  Add the browned meat last.
Bring to a boil, cover, and simmer for approximately one hour or until desired thickness is reached.
Odb's  Summertime by the Pool Bloody Mary


Ingredients:
vodka, tomato juice, Worcestershire sauce, Tabasco sauce, lemon wedge, lime wedge, black pepper, celery

Directions:
Rim tall glass with lemon wedge and dredge in kosher salt.
Fill glass with ice cubes.
Pour in vodka of choice.
Add Clamato juice, Rose's lime juice, Worcestershire sauce, Tabasco sauce, Sacramento tomato juice, juice of lemon wedge, juice of lime wedge, black pepper, and celery salt.
Mix the ingredients using 2 glasses.
Serve with a fresh piece of celery.
Beefy Lasagna Roll-Ups
Category: world-cuisine
By Jenny

I made this recipe and my daughter loved it. This is how I make it, but you can always add to it to make it your own.

Ingredients:
6  lasagna noodles
1 pound extra-lean ground beef
1 small onion, finely diced
1 (28 ounce) jar pasta sauce
1 tablespoon garlic powder
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried chives
⅛ teaspoon dried oregano
1 pinch ground nutmeg
2 cups shredded yellow and white marbled Cheddar cheese, divided
1 (8 ounce) package light cream cheese, softened

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes. Drain and pat noodles dry with paper towels. Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce. Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese. Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls. Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 575
Fat: 30.2 g
Saturated fat: 15.8 g
Carbohydrates: 40.5 g
Sugars: 15.8 g
Dietary fiber: 4.6 g
Protein: 34.6 g
Cholesterol: 115.5 mg
Sodium: 980.3 mg
Bahama Mama a La Carolina


Ingredients:
lime slice, maraschino cherry

Directions:
Pour all ingredients into a cocktail shaker filled half-way with cracked ice.
Shake vigorously.
Pour into glass and garnish with citrus slice and a maraschino cherry, if desired.
Party Yum Punch


Ingredients:
character(0]

Directions:
Place sherbet in punch bowl.(and if you cant find strawberry you can use rasberry].
Pour in fruit punch and Sprite soda.
And stir .
And the sherbet should serve as punch chiller but if you want u can add ice.
Buttery Grilled Shrimp


Ingredients:
butter, lemon juice, chili powder, ground ginger, salt, jumbo shrimp

Directions:
In a small bowl, combine the first five ingredients, and set aside 1/4 cup of the mixture.  Thread the shrimp onto eight metal or soaked wooden skewers.
Grill the shrimp, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture.  Remove from the grill and brush with reserved butter mixture.  Serve.
Tomato Cream Sauce With Rigatoni


Ingredients:
bacon, onions, white wine, extra virgin olive oil, garlic, crushed red pepper flakes, san marzano tomatoes, sugar, fresh basil leaves, kosher salt, black pepper, vodka, parmesan cheese, heavy cream, rigatoni pasta

Directions:
In large pot cook bacon and onion until bacon close to well browned and onion soft. About 8-10 minutes.
While bacon and onion are cooking crush tomatoes by hand in large bowl.
Deglaze pot with wine over high heat. Scrape bottom of pot to get all the brown goodness off. Continue until wine is evaporated.
Add oil, garlic and red pepper flakes to bacon and onion. Cook 1 minute.
Then add tomatoes, sugar, basil, salt, and pepper to pot. Bring to boil.
Then lower heat to med; simmer 1 hour uncovered.
Add in vodka simmer 5 min then stir in parmesan and cream and cook for 5 min until cheese melted and sauce heated through, stirring constantly.  Taste for seasonings.
Keep heat on low until ready to serve.
Pour several ladles sauce over hot pasta in a big bowl. Give it time to absorb a bit before serving.
Serve with freshly grated Parmesan and crusty garlic bread to sop up all that beautiful sauce.
Japanese Chicken Wings


Ingredients:
chicken wings, soya sauce, water, white sugar, vinegar, Accent seasoning, salt, eggs, flour

Directions:
Cut wings in half,cut off the tips and discard., Dip in beaten egg and then flour., Fry in oil until browned., put in casserole., Heat sauce ingredients and pour over wings., cook at 350F for about 50 minutes.
Pink Pussy Cat (Layered Shot)


Ingredients:
character(0]

Directions:
Always pour the butter shots first (because it's more dense].
Carefully pour butter shots and then Tequila rose into a shot glass.
Then enjoy!
Rice Paper Veggie Rolls Ww Core


Ingredients:
rice paper sheets, carrot, celery rib, avocado, tomatoes, red onion

Directions:
prepare 1 rice paper at a time according to package instructions., After 1 rice paper is ready, place a little bit of each vegetable in the center., Fold sides in first then roll the paper., Repeat first three steps until all ingredients are used.
Shortbread Pecan Cookies
Category: desserts
By Christa Hardin

So easy to bake (no eggs involved) and delicious--I modified a basic shortbread recipe to jazz it up and it turned out a lot like a pecan sandie, but homemade.

Ingredients:
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
½ cup white sugar
3 cups all-purpose flour
¼ pound pecan halves
¼ cup powdered sugar, or as needed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until well combined.  Add flour and mix until combined. Roll dough into 1-inch balls and set on ungreased baking sheets. Bake in the preheated oven until lightly browned on bottom, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Place one pecan half on top of each cookie and dust lightly with powdered sugar.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 30 cookies

Calories: 196
Fat: 14.7 g
Saturated fat: 7.7 g
Carbohydrates: 14.6 g
Sugars: 4.6 g
Dietary fiber: 0.7 g
Protein: 2.3 g
Cholesterol: 32.6 mg
Sodium: 87.7 mg
Artichoke Nibbles


Ingredients:
artichokes, onion, eggs, garlic, oregano, Tabasco sauce, salt, pepper, cheddar cheese

Directions:
Pre-heat oven to 325-350 f.
grease pan (I use a 9x9 brownie pan].
chop artichokes.
saute onion in artichoke liquid until soft,drain, set aside.
beat eggs.
add spices,artichokes,cheese and onion.
bake 30 minutes.
cool and cut into squares.
Eggplant (Aubergine) Parmesan


Ingredients:
eggplants, kosher salt, flour, buttermilk, mozzarella cheese, parmesan cheese, olive oil, garlic, onion, crushed tomatoes, turbinado sugar, water

Directions:
Place eggplant slices on baking sheet (you'll need two] and sprinkle with Kosher salt.
Let sit for 30 minutes to sweat out bitterness.
After 30 minutes wipe slices with paper towel and set aside.
Heat oil for deep frying.
Place flour, buttermilk, and breadcrumbs in three separate containers.
Dredge eggplant slices first in flour, then buttermilk, and the breadcrumbs, shaking off excess.
Fry eggplant in oil until golden brown, drain on paper towels.
Spoon a thin layer of tomato sauce in bottom of 9x13 baking dish.
Top with a layer of eggplant, top with a bit more sauce and then half of the mozarella cheese.
Top with more sauce, then eggplant, then a bit more sauce, then the remaining mozarella.
Top this with grated parmesan.
Bake at 400 for 15 to 20 minutes or until hot, bubbly, and the cheese is golden.
Let cool for 5 to 10 minutes before serving.
To make tomato sauce: Saute onion and garlic in olive oil until onion is clear.
Add salt and pepper and continue cooking for a moment.
Add tomatoes, Italian seasoning, sugar and water.
Bring to boil and then reduce heat.
Simmer until reduced to a sauce consistency, about 30 or 45 minutes.
Adjust the seasoning if needed.
Dill, Feta and Garlic Cream Cheese Spread
Category: appetizers-and-snacks
By Bronte Getter

A favorite at every gathering, the wonderful flavors of this dip become more intense with time. Serve with firm, raw veggies (carrots, etc.) or crackers.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package feta cheese, crumbled
3 cloves garlic, peeled and minced
2 tablespoons chopped fresh dill

Directions:
In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 3 cups

Calories: 90.8
Fat: 8.5 g
Saturated fat: 5.5 g
Carbohydrates: 1 g
Sugars: 0.4 g
Protein: 2.8 g
Cholesterol: 29 mg
Sodium: 161.1 mg
Playgroup Granola Bars
Category: appetizers-and-snacks
By PREGOCOOK

My girlfriend brought these granola bars over for a playgroup one morning and ever since they've been a staple!  My son requests them almost daily so I usually triple the recipe and make 2 trays so we have plenty on hand.

Ingredients:
2 cups rolled oats
¾ cup packed brown sugar
½ cup wheat germ
¾ teaspoon ground cinnamon
1 cup all-purpose flour
¾ cup raisins  (Optional)
¾ teaspoon salt
½ cup honey
1  egg, beaten
½ cup vegetable oil
2 teaspoons vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 24 granola bars

Calories: 160.5
Fat: 5.5 g
Saturated fat: 0.9 g
Carbohydrates: 26.6 g
Sugars: 15.7 g
Dietary fiber: 1.4 g
Protein: 2.4 g
Cholesterol: 7.8 mg
Sodium: 79.2 mg
Mussels Gratin


Ingredients:
butter, olive oil, parmesan cheese, parsley, garlic

Directions:
Clean mussels thoroughly, and steam in a covered pot for about 5 minutes, or until they open.
Drain water, and discard any mussels that have not opened.
Remove the upper shell, leaving the mussel attached to the bottom shell.
Carefully place mussels on an oven proof plate, taking care to place them in such a way that they don't tip.
Heat broiler to 500º.
In a small bowl, combine butter, oil, parmesan, parsley, garlic and pepper.
Using a spoon, put a little bit of the cheese mixture on each of the mussles.
Broil 2-3 minutes or until the mussels have browned a bit.
Serve hot with crusty french bread.
Oven "fried" Fish


Ingredients:
margarine, paprika, garlic powder, salt, parmesan cheese, nonfat milk

Directions:
Line cake pan with aluminum foil.  Spray Foil with cooking spray., Place bread crumbs seasonings and parmesan in a pie pan., Mix well and set aside., Dip Fish in milk and dredge in crumb mixture., Place evenly on foil., Dot fish with margarine and seal with foil., Bake fish at 500 degrees 10-15 minutes., Let stand 5 minutes.
Brown Sugar Boiled Frosting


Ingredients:
brown sugar, cream of tartar, salt, water

Directions:
Combine all ingredients in top of double boiler over hot (not boiling] water.
Beat with a rotary beater or hand-held electric mixer until mixture holds its shape (about 7 minutes].
Spread while still warm over cooled cake.
Baked Cheese & Broccoli Patties


Ingredients:
garlic cloves, onion, frozen broccoli, panko breadcrumbs, sharp cheddar cheese, parmesan cheese, eggs, salt, pepper

Directions:
preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.
Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool.
Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently.
To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste.
Mix together and form into patties, place on the prepared baking sheet.
Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.
Pecan Sandies - Cake Mix Cookies


Ingredients:
egg, water, pecans

Directions:
Pour cake mix into a large bowl.  Whisk dry mix to remove lumps or sift it into the bowl.
Add pecans to the dry cake mix and stir well.
In a liquid measuring cup, add the egg.  Add enough oil to the egg to bring the mixture to 1/2 cup.  Add enough water to bring the mixture to 2/3 cup.  Beat mixture together with a fork.
Add egg mixture to cake mix in large bowl.  Mix well.
Using a teaspoon or small ice cream scoop, gather balls of dough, rolling them into perfect circles.  Place 12 on a cookie sheet and bake 8-12 minutes at 350 degrees F.  If they get golden brown, they are too done.  Pulling them out around 10 minutes should be perfect.
Let the cookies cool 5 minutes before transfering them to a plate or container.
Kheer - The World's Yummiest One!


Ingredients:
basmati rice, sweetened condensed milk, milk, cardamom powder, pistachios

Directions:
Wash the rice in 2-3 changes of water.
Drain and keep aside.
Now pour the fresh milk into a large pot.
Bring to a boil.
Add rice.
Cook on slow fire for 10-15 minutes, stirring occasionally.
Bring to a boil twice again.
Stir constantly.
Lower flame and check if the rice is soft.
Stir in cardamom powder.
Add the milkmaid (make sure that the flame is low].
Cook for another 5-7 minutes, stirring constantly.
Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.
Remove from flame.
Transfer kheer into a large serving bowl.
Garnish with chopped nuts.
Do NOT cover the bowl.
Allow the kheer to cool down to room temperature.
Cover.
Refrigerate.
Serve cold, or rather, like mom says,"Dig in"!
German Bavarian Meatball Stew


Ingredients:
egg, dried parsley flakes, ground allspice, ground nutmeg, pepper, ground beef, beef broth, diced tomatoes, sauerkraut, potatoes, carrots, celery ribs, sugar, pepper, bay leaf

Directions:
In a large bowl, combine the first six ingredients.
Crumble beef over mixture and mix well.
Shape into 1-in. balls.
Place on a greased rack in a shallow baking pan.
Bake at 400° for 15 minutes; drain.
Meanwhile, in a large saucepan, combine the remaining ingredients.
Add meatballs.
Bring to a boil.
Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender.
Discard bay leaf before serving.
Chocolate Cheesecake Brownies


Ingredients:
unsalted butter, instant coffee, eggs, sugar, flour, salt, vanilla, cream cheese, unsalted butter, sugar, eggs, flour

Directions:
Brownie batter - preheat oven to 350~. Butter 13"x9"x2" baking pan.
Combine chocolate, butter, and coffee powder in heavy small saucepan. Stir over low heat until melted and smooth.
Remove from heat; cool slightly.
In lg. bowl, beat eggs until frothy. Gradually add sugar and beat until mixture is pale yellow and slightly thickened.
Stir in flour, cocoa, and salt. Add vanilla, liqueur, and melted chocolate mixture; stir until well blended.
Cream cheese mixture - using electric mixer, beat cream cheese and butter in lg. bowl until smooth.
Add sugar and beat until fluffy. Beat in eggs, flour, and coffee liqueur.
Set aside 1/2 cup brownie batter for topping.
Pour remaining batter into prepared pan.  Carefully spoon cream cheese mixture over batter, covering completely. Sprinkle chocolate chips evenly over cream cheese layer.
Drop reserved batter by spoonfuls over cream cheese layer.
Using small knife, swirl batter into cream cheese mixture to resemble marble pattern.
Bake brownies until edges are light golden and toothpick inserted into center comes out with some crumbs still  attached; about 30 mins.
Cool completely in pan on rack; cut into squares.