Type what you have

Ingredients

• ✓ olive oil
• garlic
• salt
• beef top sirloin
• lemon juice

Instructions

1. 1 Mix crushed garlic and salt together in a bowl until it makes a paste.
2. 2 Rub garlic paste all over meat. Place in a bowl; cover with lemon juice. Marinate 30 minutes to 4 hours. Remove meat from lemon juice. Baste with olive oil.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Cook meat on the preheated grill, turning frequently until outer edges are charred, but center is still raw, about 5 minutes. Remove from heat; slice off charred edges, cutting against grain.
5. 5 Return raw meat to the grill. Cook until meat is firm and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Allrecipes Member

Ingredients

• ✓ olive oil
• collard green
• bacon
• onion
• sea salt
• garlic

Instructions

1. 1 Gather collard leaves and roll into a log-shaped bundle; slice bundle crosswise into thin strips.
2. 2 Bring a large pot of salted water to a boil. Add collard greens; simmer until bright green, about 10 minutes. Drain.
3. 3 Heat olive oil in a large skillet over medium heat. Add bacon; cook and stir until browned, about 5 minutes. Stir in drained collard greens, onion, sea salt, and garlic; cook until flavors combine, about 10 minutes.

By Paleo

Ingredients

• ✓ olive oil
• yuca
• salt
• onion
• garlic
• lemon juice

Instructions

1. 1 Place yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain; place yuca on a serving plate.
2. 2 Meanwhile, place olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat for about 5 minutes.
3. 3 Pour the hot olive oil mixture over the yuca; serve immediately.

By Cocina JNOTS

Ingredients

• ✓ olive oil
• chicken tender
• mojo marinade
• sweet onion
• cuban bread
• mustard
• dill pickle
• swiss cheese

Instructions

1. 1 Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened. Transfer chicken to a resealable plastic bag; add enough mojo marinade to cover chicken. Toss to coat in marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, or up to overnight.
2. 2 Heat olive oil in a large skillet over medium heat. Remove chicken tenders from marinade, shake off excess, and place in the skillet. Discard remaining marinade. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
3. 3 Add sliced onion to the same skillet, adding a bit more oil if necessary; cook until softened, about 3 minutes. Transfer to a plate.
4. 4 Cut Cuban bread into 4 rolls; slice each roll in half lengthwise without cutting all the way through. Spread mustard on bottom and top of each roll to cover. Divide and place pickle slices on bottom rolls, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle; serve.

By lutzflcat

Ingredients

• ✓ olive oil
• onion
• butternut squash
• great northern bean
• lima bean
• chicken stock
• corn
• basil
• banana pepper

Instructions

1. 1 Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
2. 2 Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

By Stefanie N

Ingredients

• ✓ olive oil
• salmon
• brown sugar
• garlic
• paprika
• paprika
• chili powder
• lemon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. 2 Place salmon fillets on the prepared baking sheet. Mix olive oil, brown sugar, garlic, smoked paprika, paprika, and chile powder together in a bowl. Spread mixture over salmon fillets. Squeeze lemon juice on top.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 13 to 15 minutes.

By Robbie Wise

Ingredients

• ✓ olive oil
• red bell pepper
• red onion
• garlic
• tomato paste
• water
• chicken leg quarter
• salt

Instructions

1. 1 Heat olive oil in a pressure cooker over medium heat. Stir in red bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until golden.
2. 2 Dissolve tomato paste in 1 cup water and pour it into the pressure cooker. Place chicken thighs and drumsticks in the pan so the pieces are evenly spaced. Add enough water so that the chicken is nearly covered.
3. 3 Seal the pressure cooker and bring up to pressure over high heat. Reduce the heat to low, maintaining full pressure; cook for 15 minutes. Turn off the heat and allow the pressure to drop naturally, about 20 minutes. Season chicken with salt to taste.

By tiffaniepiphany

Ingredients

• ✓ olive oil
• onion
• green bell pepper
• garlic
• salt
• tomato paste
• kidney bean
• white rice

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Sauté onion, bell pepper, and garlic. When onion is translucent, add salt and tomato paste. Reduce heat to low and cook, 2 minutes. Stir in beans and rice.
2. 2 Pour liquid from beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low, 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

By Chris Barila

Ingredients

• ✓ olive oil
• ✓ olive oil
• lime
• orange
• garlic
• oregano
• salt
• black pepper
• cumin
• shrimp

Instructions

1. 1 Make the marinade: Whisk oil, lime zest and juice, orange zest and juice, garlic, oregano, salt, pepper, and cumin together in a glass or ceramic bowl.
2. 2 Marinate the shrimp: Place shrimp into marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 1 1/2 hours.
3. 3 Remove shrimp from marinade, shaking off any excess. Reserve marinade.
4. 4 Heat oil in a large skillet over medium heat. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Transfer shrimp to a plate.
5. 5 Pour reserved marinade into the skillet. Simmer over medium-low heat until slightly thickened, 5 to 8 minutes. Serve alongside shrimp.

By Yoly

Ingredients

• ✓ olive oil
• pork tenderloin
• lime
• cumin
• salt
• red pepper flakes
• garlic

Instructions

1. 1 Flatten the pork tenderloin slices slightly, and set aside. In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices.
2. 2 Spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. Pan-fry the pork slices until browned on both sides, 6 to 7 minutes per side. After you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. Serve hot, topped with pan juices.

By rainyk

Ingredients

• ✓ olive oil
• cumin
• salt
• oregano
• garlic
• lime juice
• orange juice
• chicken

Instructions

1. 1 Heat olive oil in a small saucepan over medium-high heat until very hot. Meanwhile, mash cumin, salt, oregano, and garlic together in a heat-proof bowl until a paste forms.
2. 2 Remove oil from the heat and whisk in paste; allow to cool slightly. Stir in lime juice and orange juice.
3. 3 Place chicken into a large resealable bag; pour in marinade and shake until chicken is evenly coated. Refrigerate for at least 4 hours, or overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade. Arrange chicken in a roasting pan.
6. 6 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By karmicflower

Ingredients

• ✓ olive oil
• red potato
• salt
• black pepper
• parsley
• basil
• garlic
• red wine vinegar

Instructions

1. 1 Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
2. 2 Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
3. 3 Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
4. 4 Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
5. 5 Meanwhile, prepare the chimichurri; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch salt in a bowl. Stir together and let sit while potatoes finish baking.
6. 6 Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

By JennCrippen

Ingredients

• ✓ olive oil
• onion
• white rice
• garlic
• salt
• cumin
• cayenne pepper
• vegetable broth
• black bean

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium-high heat. Add onion; cook and stir until onion has softened, about 3 minutes.
3. 3 Add rice, garlic, salt, cumin, and cayenne. Cook and stir for 2 to 3 minutes to lightly toast the rice and warm the spices until fragrant.
4. 4 Add vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
5. 5 Stir in black beans and cook until warmed through, 2 to 3 minutes.
6. 6 Serve and enjoy!

By Eileen Mintz

Ingredients

• ✓ olive oil
• parsley
• garlic
• shallot
• red wine vinegar
• anchovy
• salt
• black pepper

Instructions

1. 1 Wash parsley and remove the larger stems.
2. 2 Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

By phillyguy26

Ingredients

• ✓ olive oil
• onion
• beef stew meat
• garlic
• lime
• jalapeno pepper
• green onion
• cilantro
• oregano
• green salsa

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
2. 2 While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.

By Melissa

Ingredients

• ✓ olive oil
• sweet manioc starch
• manioc starch
• milk
• water
• salt
• egg
• cheddar cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat an air fryer to 325 degrees F (165 degrees C).
2. 2 Mix sweet manioc and sour manioc starches together in a bowl until fully combined.
3. 3 Combine milk, water, olive oil, and salt in a saucepan and bring to a boil. Reduce heat and add starches. Stir until liquid is absorbed; mixture will be very dry. Remove from heat and allow mixture to cool just until safe to handle.
4. 4 Add eggs to starch mixture in the saucepan; mix until smooth and dough pulls away from the sides. Add Cheddar cheese and Parmigiano Reggiano cheese; mix well.
5. 5 Using gloved or lightly oiled hands, pinch off a golfball-sized piece of dough, roll into a ball, and place on a plate. Repeat with remaining dough. Line the air fryer with a piece of parchment paper. Place balls into the basket in batches, approximately 1 inch apart.
6. 6 Bake in the air fryer until browned outside, 8 to 10 minutes. Repeat with remaining balls.

By Buckwheat Queen

Ingredients

• ✓ olive oil
• tequila
• cilantro
• lime juice
• pineapple juice
• white vinegar
• garlic salt
• black pepper
• oregano
• seasoned salt
• shrimp

Instructions

1. 1 Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
2. 2 Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
3. 3 Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

By Teri_loves_to_cook

Ingredients

• ✓ olive oil
• onion
• garlic
• plum tomato
• white wine
• stuffed green olive
• caper
• red pepper flakes
• sea bass fillet
• butter
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. 2 Place sea bass into the sauce. Cover and gently simmer until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to a serving plate and keep warm.
3. 3 Increase the heat and add butter to the sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

By Kiki Hahn

Ingredients

• ✓ olive oil
• garlic
• grapeseed oil
• shrimp
• cacho de cabra pepper
• pisco
• brandy
• salt
• cayenne pepper
• lime

Instructions

1. 1 Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.
2. 2 Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.

By damasio

Ingredients

• ✓ olive oil
• rump roast
• salt
• black pepper
• bitter orange marinade
• garlic marinade
• onion
• garlic
• cumin

Instructions

1. 1 Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
2. 2 Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
3. 3 Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.

By Katie Wilson

Ingredients

• ✓ olive oil
• white fish
• garlic powder
• salt
• black pepper
• garlic
• lime juice
• lemon
• roma tomato
• onion
• green bell pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon olive oil.
2. 2 Rub remaining olive oil over the fish fillets and place into the baking dish. Season fish with garlic powder, salt, and black pepper; top with minced garlic. Drizzle lime juice over the fish. Arrange lemon slices, tomato slices, onion slices, and bell pepper slices atop the fish. Cover baking dish tightly with aluminum foil.
3. 3 Bake in preheated oven until fish flakes easily with a fork, 30 to 40 minutes.

By Jay

Ingredients

• ✓ olive oil
• chicken breast
• onion
• red bell pepper
• garlic
• cooking sherry
• caper
• salt
• tomato
• cilantro

Instructions

1. 1 Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 20 to 25 minutes. Transfer chicken to a work surface and cool until easily handled.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion for about 3 minutes. Add red bell pepper; cook and stir until onion and pepper are softened, about 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Cover skillet and cook onion mixture until slightly browned, 5 to 10 minutes.
3. 3 Shred chicken using your hands and sprinkle into the onion mixture. Add sherry and capers; season with salt. Cook and stir chicken mixture until heated through and flavors have blended, 10 to 15 minutes. Mix cilantro and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 5 to 10 minutes.

By Nicole S

Ingredients

• ✓ olive oil
• yellow onion
• scallion
• green bell pepper
• ground beef
• oregano
• salt
• cayenne pepper
• cumin
• butter
• empanada pastry
• egg white

Instructions

1. 1 Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
2. 2 Add ground beef, oregano, salt, cayenne pepper, and cumin to the pot. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
3. 3 Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
5. 5 Place about 2 tablespoons filling into the center of empanada disk. Fold empanada in half into a crescent shape, press the edges of dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By slatkasamrica

Ingredients

• ✓ olive oil
• carrot
• garlic
• onion
• green bell pepper
• millet
• vegetable broth
• salt
• black pepper
• cilantro

Instructions

1. 1 Blend carrot and garlic in a food processor until finely chopped.
2. 2 Heat olive oil in a pot over medium heat; cook and stir carrot mixture, onion, and green bell pepper until softened, about 10 minutes. Add millet; stir until fragrant and toasted, about 3 minutes.
3. 3 Pour vegetable broth into millet mixture; season with salt and black pepper. Reduce heat and simmer until all the broth is absorbed and millet is tender, about 20 minutes. Stir in cilantro.

By asjlachuk

Ingredients

• ✓ olive oil
• onion
• celery
• carrot
• quinoa
• water
• bay leaf
• lemon zest
• lemon juice
• green pea
• salt
• black pepper

Instructions

1. 1 Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
2. 2 Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
3. 3 Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

By Laura Jull

Ingredients

• ✓ olive oil
• lemon juice
• orange juice
• lime juice
• garlic
• salt
• black pepper
• romaine lettuce
• tomato
• radish
• red onion
• avocado

Instructions

1. 1 Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
2. 2 Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
3. 3 Serve dressed, tossed salads on individual salad plates.

By Bibi

Ingredients

• ✓ olive oil
• onion
• garlic
• tomato
• chicken chunk
• red bell pepper
• raisin
• stuffed green olive
• red wine vinegar
• oregano
• cumin
• bay leaf

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
2. 2 Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

By MJodyH

Ingredients

• ✓ olive oil
• red onion
• salt
• butternut squash
• garlic
• black pepper
• chicken stock
• corn
• pea
• white rice
• shrimp
• feta cheese
• milk

Instructions

1. 1 Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
2. 2 Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
3. 3 Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.

By Elise Roedenbeck

Ingredients

• ✓ olive oil
• ground beef
• yellow onion
• tomato sauce
• olive
• pimiento
• sofrito
• sazon goya
• garlic
• oregano
• black pepper
• empanada disc
• corn oil

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a large skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 10 minutes. Add onions and cook until soft, about 5 minutes.
3. 3 Stir in tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Reduce the heat to medium-low and simmer until mixture thickens, about 15 minutes.
4. 4 Roll empanada disks on a lightly floured surface until 1/2 inch larger in diameter. Spoon about 1 tablespoon meat mixture into the middle of each disk. Moisten the disk edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork).
5. 5 Heat 2 1/2 inches corn oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry empanadas until crisp and golden brown, flipping once, 4 to 6 minutes.
6. 6 Transfer to paper towels to drain. Enjoy!

By Goya

Ingredients

• ✓ olive oil
• butter
• garlic
• ginger
• kohlrabi
• salt
• pepper
• yellow squash
• green onion
• spinach
• nutmeg
• egg
• water
• pastry

Instructions

1. 1 Heat olive oil and butter in a skillet over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in kohlrabi, and season with salt and pepper. Cook and stir until kohrabi has softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in the green onion, spinach, and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool.
2. 2 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Beat the egg with water in a small bowl; set aside.
3. 3 Roll out the pie crust by running a rolling pin over it once or twice. Cut out about 16 6-inch circles using a large cookie cutter or cereal bowl. Fill the center of each circle with about 1 tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal, and place on the prepared baking sheet. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash.
4. 4 Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.

By Jennie