xiaoxl/recipe_data huggingface dataset:
Baked Polenta with Fresh Tomatoes and Parmesan
Category: side-dish
By rjohl

This recipe is a perfect way to highlight and use fresh summer tomatoes.  It makes a great side dish for grilled chicken or pork chops.

Ingredients:
2 ¼ cups water
1 cup milk
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2  fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2  tomatoes, sliced
½ cup grated Parmesan cheese
2  fresh basil leaves, chopped

Directions:
Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish. Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top. Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven. Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese. Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 427.6
Fat: 21.1 g
Saturated fat: 11.9 g
Carbohydrates: 37.5 g
Sugars: 6.8 g
Dietary fiber: 3.4 g
Protein: 22.4 g
Cholesterol: 56.5 mg
Sodium: 1013 mg
Pasta With Green Soybean Salad


Ingredients:
small shell pasta, onion, feta cheese, green olives, chicken broth, white wine vinegar, extra virgin olive oil, Dijon mustard, garlic clove, parsley, basil, basil, oregano, oregano, fresh ground black pepper

Directions:
Combine pasta, soybeans, bell peppers, onion, feta cheese and (optional] olives in a large bowl.
Whisk together chicken broth, vinegar, olive oil, mustard, garlic, herbs and pepper in a small bowl.
Pour over the pasta mixture and toss to combine.
Cover and refrigerate 2 hours-overnight, tossing occasionally.
Crispy Blue Cheese Potatoes


Ingredients:
olive oil, salt, pepper, blue cheese, bacon, cheddar cheese

Directions:
Toss potato wedges with olive oil.
Season with salt and pepper.
Place in baking dish.
Bake at 400 degrees for about 30 minutes or until tender.
Mix blue cheese, bacon and cheddar cheese; sprinkle over potatoes.
Bake until cheeses are melted.
Greek Ribs
Category: world-cuisine
By Neil 

Best Greek ribs. Nice and garlicky but not overpowering.

Ingredients:
3 pounds baby back ribs, membranes removed
½ cup finely chopped onion
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup chopped fresh oregano
1 tablespoon liquid honey
5 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
cooking spray

Directions:
Combine baby back ribs, onion, olive oil, lemon juice, oregano, honey, garlic, salt, and pepper in a large resealable plastic bag. Turn to ensure ribs are well coated. Marinate in the refrigerator, turning occasionally, 4 to 8 hours. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray. Arrange ribs on the prepared baking sheet, leaving space between them. Bake in the preheated oven until browned, about 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until ribs are tender, about 1 hour.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 5 hrs 40 mins
Yields: 6 servings

Calories: 472.6
Fat: 38.5 g
Saturated fat: 12.2 g
Carbohydrates: 6.4 g
Sugars: 3.7 g
Dietary fiber: 0.4 g
Protein: 24.5 g
Cholesterol: 117 mg
Sodium: 421.8 mg
Fiesta 7 Layer Dip


Ingredients:
sour cream, monterey jack and cheddar cheese blend, sliced ripe olives, green onion, tortilla chips

Directions:
Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.
Gingered Cranberry Pumpkin Bread


Ingredients:
flour, baking soda, baking powder, salt, nutmeg, cinnamon, butter, sugar, brown sugar, gingerroot, eggs, pumpkin puree, milk, cranberries

Directions:
Preheat oven to 350 degrees.
Butter and flour a 9-by-5-inch (8-cup] loaf pan and reserve.
Sift together flour, soda, baking powder, salt, nutmeg and cinnamon; reserve.
In a mixer with paddle attachment, cream the butter and sugars together with the ginger.
Then add eggs and pumpkin and mix.
Add dry ingredients in 3 batches, alternating with the milk, beating in just long enough to combine.
Take care not to overmix at this point.
Fold in chopped cranberries.
Scrape batter into prepared pan.
Tap on the counter to remove any air bubbles and bake in preheated oven for about 1½ hours, or until a toothpick comes out clean when poked in the center.
After 45 minutes, rotate pan and place a sheet of aluminum foil loosely over loaf to prevent overbrowning.
(Ovens bake differently so use your best judgment and a doneness test when gauging cooking time.] Cool in pan for 10 minutes, then remove to a rack and turn right-side-up to cool.
New England Clam Chowder (Dairy-Free and Low-Fat)


Ingredients:
olive oil, onion, carrots, flour, clam broth, plain soymilk, clams, minced clams, white pepper, dried parsley, salt, thyme, bay leaf, ground black pepper, baking potatoes

Directions:
In a large stockpot, heat the oil over medium heat. Add the onions and carrots and saute until softened.
Gradually sift in the flour, stirring thoroughly and scraping bottom of pan.
Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping.
Stir in rice milk until mixture is smooth.
Add the clams and spices, bring soup to a boil, then cover and reduce heat. Simmer for 30 minutes.
Add diced potatoes, cover and simmer for an additional 30 minutes.
Taste and adjust seasoning with salt and pepper.
Serve with crushed Saltines.
Lyon-Style Chicken With Vinegar Sauce


Ingredients:
extra virgin olive oil, whole chicken, salt, pepper, butter, garlic cloves, bay leaf, vinegar, red wine vinegar, creme fraiche, sour cream

Directions:
Preheat the oven to 350°F In a large deep ovenproof skillet, heat the oil.  Season the chicken with salt and pepper, add to the skillet and cook on all sides until browned. Add 1 Tablespoon butter, and swirl the pan to coat the chicken. Turn chicken skin side up, and add the garlic and bay leaf.
Place the skillet in the oven, and bake about 8 minutes, or until the breast pieces are just cooked through.  Transfer the breast pieces to a plate, and keep warm.  Add the vinegar to the skillet, return to the oven, and continue to bake the remaining pieces, basting a few times, until the chicken is cooked through, about 15 minutes longer.  Transfer the chicken and garlic to a plate and keep warm.
Back on the stovetop, add the stock to the skillet and boil, scraping up any browned bits, and reduce the liquid to about 1 1/4 cups, about 10 minutees.  Whisk in the creme fraiche and remaining butter.  Return the chicken and garlic to the skillet along with any accumulated juices.  Simmer over medium high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through.  Season to taste with salt and pepper, and serve over steamed rice.
Fantastic Banana Cream Pie or Pudding Using 3-4 Ripe Bananas


Ingredients:
cornstarch, sugar, Splenda sugar substitute, eggs, 1% low-fat milk, butter, vanilla, salt, bananas, graham cracker pie crust

Directions:
Mix cornstarch, sugar, salt with the cold milk  in a large saucepan.
Cook mixture over medium heat to dissolve. (Stir constantly] until boiling.
Pour 1/4 of the mixture into the beaten eggs and blend thoroughly.
Return mixture back to saucepan.
Add 1 smashed banana to mixture and stir until blended .
Cook until thick and creamy.
Add margarine/butter and vanilla.
Add dash of salt.
Add 1/2 of the mixture to 2x10" pie shells (1/4 of mixture to each shell].
Slice the remaining bananas on top of the 2 pies.
Cover  the bananas with the rest of the mixture.
Put in refrigerator to set.
When ready  top the pies with whipped cream or Cool Whip.
Awesome Angus Roast Beef Wraps


Ingredients:
flour tortilla, chive & onion cream cheese, romaine lettuce, tomatoes, monterey jack pepper cheese, roast beef

Directions:
Spread Onion and Chive cream cheese on one side of tortilla.
Lay out slices of Roast Beef evenly on tortilla.
Dribble a little Ranch dressing in a thin line down the middle.
Spread a small thin line of Horseradish down the middle.
Spread out the torn romaine lettuce evenly on tortilla but make sure all ingredients are a little away from the edges so you can fold it easier.
Put strips of tomato in a line down middle.
Spread Monterey Pepper Jack Cheese evenly on tortilla.
Fold the ends of the tortilla to the stuffing, then starting at one side, roll up the tortilla.
Makes one wrap.
Gluten-Free Neapolitan Squares


Ingredients:
butter, brown sugar, unsweetened dried shredded coconut, sweetened condensed milk, icing sugar, butter, maraschino cherry juice

Directions:
For first layer, combine all ingredients and press into greased 9"x9" pan.
Bake in a preheated 350* oven for 10 minutes.
For second layer, combine coconut with milk and spread over bottom layer.
Bake in a preheated 350* oven for 20 minutes and allow to cool.
For third layer, beat all ingredients together, adding more juice if necessary.
Spread over cooled bars and store at least one day in an airtight container before cutting.
Enjoy!
Chicken Enchiladas


Ingredients:
boneless skinless chicken breasts, cream cheese, ground cumin, onion, flour tortillas

Directions:
cut up cooked chicken set aside.
mix in large bowl 1/2 the shredded cheese 1/4 of the enchilada sauce and rest of ingredients. Add chicken and mix well.
Lay out tortillas on flat surface and evenly distribute chicken mix in middle of tortillas, roll and place them seam side down  in a row into a 9x13 greased pan ( pam works good].  This will be a tight fit in the pan so roll them tightly making sure the insides are spread from end to end. You can decrease servings, if needed.
Pour remaining enchilada sauce over top, with rubber scraper separate enchiladas to get sauce in between them.
then sprinkle with remaining cheese, cover with foil and bake. time will depend on, if it was refrigerated it will be a longer cook time.  Uncover last 10 minute  serve with lettuce, tomatos, black olives, sour cream, splanish rice, refried beans or black, chips and salsa or whatever you want!
Peppermint Patties


Ingredients:
coconut oil, dark chocolate

Directions:
In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon.
Smash clumps of coconut oil against side of bowl until mixture is smooth.
Freeze mixture for a few minutes until it starts to harden, then remove from freezer.
Use a 1.5 teaspoon ice cream scoop to measure out little balls onto a parchment lined plate.
Place plate in freezer to firm up mint balls; when firm, remove from freezer.
Squish balls down into flat little patties on parchment paper.
Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove].
Place patties on parchment paper to harden (takes 10 minutes though on a summer day you may need to refreeze].
Zesty Whole Grain and Vegetable Salad
Category: salad
By Cheryl Locke

I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.

Ingredients:
3 cups water
1 cup whole grain sorghum
2  tomatoes, chopped
1 rib celery, chopped
½ small onion, chopped
¼ cup chopped cilantro, or to taste  (Optional)
1  fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
1 cup light Italian salad dressing
2 tablespoons lemon juice

Directions:
Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes. Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 4 servings

Calories: 226.4
Fat: 2.5 g
Carbohydrates: 46.6 g
Sugars: 3.3 g
Dietary fiber: 1.6 g
Protein: 4.9 g
Sodium: 928.4 mg
Ruth's Chicken Enchiladas (Modified)


Ingredients:
canola oil, onion, garlic cloves, chilies, corn tortillas, tomato sauce, tomatoes, sour cream

Directions:
Chicken Preparation:  Separate chicken meat from bones and skin.  Place in a large bowl.
Filling:  Heat oil in skillet on medium.  Sauté onion and garlic until caramelized.  Add to chicken.  Add half of the olives, chilies, and half the cheese.  Mix well.
Sauce:  Mix enchilada sauce, tomato sauce, and tomato in a small bowl.  Spread 1/2 cup of sauce evenly on the bottom of a rectangular baking dish.
Tortilla Preparation:  Spray small skillet with non-stick spray.  Heat on medium-high stove top.  When hot, place tortilla on top.  After tortilla starts to expand, turn over.  Remove promptly when starts to expand again.  Respray skillet occasionally.  Stack warm tortillas on a plate and keep covered with aluminum foil.
Take one tortilla.  Place a proportional amount of filling in middle of tortilla (from one end to the other].  Fold tortilla ends over filling and place folded-side down in prepared dish.  Repeat, laying enchiladas side-by-side until dish is full.
Cover enchiladas with remaining sauce.  Top with remaining cheese and olives.  Bake in 350°F oven for 30 minutes.  Remove from oven and let set for 5 minutes.  Serve with sour cream.
Cooking Light's Seared Orange Duck Breast


Ingredients:
duck breasts, salt, pepper, garlic cloves, sake, low sodium soy sauce, honey, canola oil

Directions:
Combine duck, orange rind, salt, pepper and garlic in a medium bowl.  Cover and refrigerate for 30 minutes.
Preheat oven to 400 degrees.
Combine juice, sake, soy sauce and honey in a small saucepan; bring to boil.  Reduce heat to medium-low, and simmer until mixture is reduced to 2/3 cup (about 10 minutes].
Heat canola oil in a large ovenproof skillet over medium-high heat.  Add duck; saute about 5 minutes.  Turn duck over; drizzle with about 3 TBS of juice mixture.
Bake at 400 degrees for about 10 minutes.
Remove duck from pan; cut duck into 1/4 inch thick slices (if using a breast].
Serve with orange sauce.
Serves:  6.
Calories:  167.
Fat:  6.3 g.
Protein:  18.8 g.
Fiber:  0.3 g.
Chol:  71 mg.
Sodium:  580 mg.
Chicken Herriseh (Armenia)


Ingredients:
whole chickens, water, salt, cumin, paprika, butter

Directions:
Boil the chicken in 8 cups of water for about an hour and 45 minutes. Leave the lid on your pot but tilt it slightly so that not a whole lot of steam can escape.
Remove the chicken to a plate and let cool. Do not discard the broth.
Shred the chicken and set aside.
Strain the broth into a measuring cup to determine how much you have left. Then add water to the broth to bring the amount back up to 8 cups.
Put the broth in a large pot and add the wheat berries, the shredded chicken, and salt to taste.
Bring to a boil then reduce heat to low. Simmer covered for four to six hours, or until the wheat berries are soft. Don't be tempted to stir the pot.
Smash the wheat berries and chicken with a potato masher. The finished mixture should look like oatmeal. If it doesn't, you didn't cook it long enough.
Serve in bowls with a pat of butter and some cumin and paprika sprinkled on top.
Honey Lime Shrimp Tacos


Ingredients:
corn tortillas, olive oil, medium shrimp, fresh lime juice, honey, sour cream, adobo sauce, lettuce, cabbage, cheese, avocado

Directions:
Warm tortillas in a dry skillet or lightly fry in a small amount of oil until crisp.
Heat oil in medium skillet.
Add shrimp and cook over medium heat for about 3 minutes or until mostly pink.
Stir in lime juice, honey, and Mexican seasoning.
Cook for about 5 minutes more until mixture is thick and glazes the shrimp.
Meanwhile, stir together sour cream and adobo sauce to make Chipolte Cream.
Spoon shrimp into tortilla and top with garnishes and a dollop of Chipolte Cream.
Biscuit Tortoni


Ingredients:
milk, sugar, instant vanilla pudding

Directions:
Pour milk and cream into a large bowl. Add sugar, almond extract, and pudding.
Mix slowly with beater for at least 1 minute. Pour into a 9 inch springform pan. Let stand for 3 minutes.
Top with crumbs and freeze overnight. Let stand at room temperature for 15 minutes before serving.
Chicken Pomodoro(Cook's Country)


Ingredients:
boneless skinless chicken breasts, olive oil, onion, garlic cloves, dried oregano, red pepper flakes, diced tomatoes, heavy cream, fresh basil

Directions:
1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
2. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and 1/4 teaspoon salt and bring to boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
3. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over pasta.
Cranberry Pumpkin Muffins


Ingredients:
eggs, sugar, pumpkin, flour, pumpkin pie spice, baking soda, salt, fresh cranberries, frozen cranberries

Directions:
Combine eggs, sugar, oil and pumpkin, mix well.
Combine flour, spice, soda, and salt in a bowl. Make a well in the center and pour pumpkin mixture into well.
Stir just until dry ingredients are moist. Stir in cranberries.
Spoon into greased muffin pans.
Bake at 350 degrees for about 30 minutes.  I start checking for doneness around 20 minutes.
Dry Rub for Ribs
Category: side-dish
By Denise Smith

Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.

Ingredients:
3 tablespoons brown sugar
1 ½ tablespoons paprika
1 ½ tablespoons salt
1 ½ tablespoons ground black pepper
1 teaspoon garlic powder

Directions:
Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 /2 cup

Calories: 27.3
Fat: 0.2 g
Carbohydrates: 6.7 g
Sugars: 5.2 g
Dietary fiber: 0.8 g
Protein: 0.4 g
Sodium: 1310.6 mg
Yellow Cake Made from Scratch
Category: desserts
By Foxy

Very simple cake, anyone can make it. You may substitute butter or margarine for half of the shortening if you desire.

Ingredients:
2 cups all-purpose flour
1 ½ cups white sugar
½ cup shortening
1 cup milk
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.

Yields: 1 - 9x13 inch cake

Calories: 138.9
Fat: 5.2 g
Saturated fat: 1.4 g
Carbohydrates: 21.2 g
Sugars: 13.1 g
Dietary fiber: 0.3 g
Protein: 2.2 g
Cholesterol: 24.1 mg
Sodium: 181.1 mg
Easy Bake Oven Barbie's Pretty Pink Cake


Ingredients:
flour, baking powder, salt, vanilla, milk

Directions:
Preheat Easy Bake Oven 15 minutes
Stir together cake flour, baking powder, salt, red sugar, vanilla, oil and milk until the batter is smooth and pink. Pour batter into greased and floured cake pan.
Bake 15 minutes
Frost with Pink Sparkles Frosting if desired.
Orange Glazed Carrots


Ingredients:
carrots, margarine, brown sugar, ground ginger

Directions:
Peel the carrots and cut crosswise into 1/4" thick round pieces., Place the carrots and just enough water to cover them in a pot., Bring to a boil and cook for 10 to 12 minutes or unil the carrots are tender., Drain the carrots and put back over medium heat., Stir in margarine, brown sugar, ginger and orange juice., Once orange juice mixture boils, it is ready to serve.
Grilled Asian Turkey Burgers


Ingredients:
water chestnut, scallion, low sodium soy sauce, fresh ginger, fresh garlic, cayenne pepper, ground turkey

Directions:
Combine soy sauce, ginger, garlic and cayenne pepper in small bowl.
Add turkey to large mixing bowl and stir in soy mixture and other ingredients until well blended.
Form into six patties, spray with olive oil to prevent sticking and grill.
Honey Pineapple Chicken


Ingredients:
boneless skinless chicken breast halves, brown sugar, honey, lemon juice, butter, prepared mustard, soy sauce

Directions:
In a skillet, brown chicken in oil in batches on both sides; transfer to a 5 qt slow cooker.
Combine the remaining ingredients; pour over chicken. Cover and cook on LOW for 3 to 4 hours or until chicken is no longer pink.
Strain pan juices, reserving pineapple. Serve pineapple over the chicken.
Healthy Flavorful Turkey Chili


Ingredients:
lean ground turkey, olive oil, green bell pepper, yellow onion, garlic cloves, diced tomatoes, pinto beans, dark red kidney beans, paprika, chili powder, crushed red pepper flakes, nutmeg, cinnamon

Directions:
Combine turkey, bell pepper, onion, oil, and garlic. You should always season as you go, so add a little salt and pepper, the crushed red pepper flakes, and paprika.
Cook over med-high heat till turkey is browned.
Add the diced tomatoes and beans along with the remaining ingredients.
Allow 45 min to 2 hours to simmer.
If desired, top with cheddar cheese and light sour cream. Serve with either cornbread or with buttered crakers.
Green Beans with Bacon and Onion


Ingredients:
green beans, onion, bacon, chicken broth, parmesan cheese

Directions:
Trim green beans and steam until crisp tender.
In the meantime fry bacon and onion until bacon is crisp and onion is translucent.
Depending on the amount of bacon fat, pour some off, but leave about two tablespoons.
Add steamed beans, broth, and toss coat.
Simmer for about five minutes.
Add shredded parmesan cheese just before serving.
This recipe will make four side dishes, but my husband and I managed to gobble it up all by ourselves.
Cinnamon Mocha Chippers!


Ingredients:
all-purpose flour, cinnamon, nutmeg, baking soda, salt, brown sugar, unsalted butter, vanilla, orange zest, instant coffee

Directions:
Preheat oven to 350 degrees farenheit and line cookie sheets with parchment paper.
Cream butter and sugar.
Beat in orange zest and vanilla.
add coffee granules and eggs.
Sift in dry ingredients and mix until just blended.
add chocolate chips.
using a two tablespoon scoop, scoop dough and roll into a ball and place on prepared cookie sheets, place a few inches apart. Gently flatten balls with palms. Bake for 12 minutes or until set but still gently soft to the touch.