Type what you have

Ingredients

• ✓ egg
• cod
• potato
• onion
• caper
• garlic
• green olive
• red bell pepper
• raisin
• bay leaf
• tomato sauce
• olive oil
• water
• white wine

Instructions

1. 1 Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.
2. 2 Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.
3. 3 Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes.

By Milly Suazo-Martinez

Ingredients

• ✓ egg
• ground beef
• tomato sauce
• sofrito
• green olive
• garlic
• salt
• recao
• oregano
• cooking spray
• vegetable oil
• plantain
• green bean
• mozzarella cheese

Instructions

1. 1 Heat a large skillet over medium heat. Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan; drain fat.
2. 2 Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet; reduce to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes more.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Spray an 8- or 9-inch square baking pan with cooking spray.
4. 4 Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels.
5. 5 Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.
6. 6 Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, green beans, and remaining plantains; pour eggs on top. Top with mozzarella cheese.
7. 7 Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.

By Jenna M

Ingredients

• ✓ egg
• ✓ egg
• onion
• green bell pepper
• parsley
• cilantro
• culantro
• garlic
• water
• ground beef
• sazon seasoning
• black pepper
• adobo seasoning
• olive oil
• plantain
• green bean

Instructions

1. 1 To make sofrito: Place the onion, bell pepper, parsley, cilantro, culantro, garlic, and water into a blender. Cover, and puree until smooth. Pour mixture into a bowl; cover and refrigerate until ready to use.
2. 2 Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in 2 tablespoons of sofrito into the beef, then season with sazon, pepper, and adobo. Drain and discard any excess grease; set aside.
3. 3 Preheat an oven to 350 degrees F (175 degrees C).
4. 4 Heat a skillet over medium heat. Arrange the plantains in the skillet and pan fry until golden and softened, 3 to 5 minutes. Remove from heat. Layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. Pour 4 beaten eggs over the plantains, then spread the beef on top. Layer the green beans over the beef, then arrange the remaining plantains on top. Pour 4 more beaten eggs evenly over the plantains. Sprinkle the top with adobo seasoning.
5. 5 Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.

By Leticia

Ingredients

• ✓ egg
• passion fruit
• coconut milk
• cornstarch
• pineapple
• banana
• kosher salt
• white sugar
• butter
• avocado oil cooking spray
• coconut
• turmeric
• cayenne pepper
• ginger
• salt
• almond flour
• coconut flour
• chicken tender
• coconut milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
2. 2 Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
3. 3 Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
4. 4 Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
5. 5 Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
6. 6 Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
7. 7 Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

By Bibi

Ingredients

• ✓ egg
• vegetable oil
• water
• egg roll wrapper
• yellow plantain
• carrot
• green cabbage
• garlic
• shallot
• jerk seasoning
• chicken thigh
• vegetable oil
• cornstarch
• water
• habanero pepper
• brown sugar
• salt
• garlic
• rice vinegar
• water
• mango

Instructions

1. 1 For the habanero sauce: Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in a small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil, then reduce heat to medium-low; cook for 5 minutes. Add habanero peppers and simmer for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the saucepan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
2. 2 For the filling: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and sauté until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium; add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.
3. 3 Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.
4. 4 Separate and place egg roll wrappers onto your work surface. Mix egg with water for egg wash.
5. 5 Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
6. 6 Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in hot oil, turning occasionally, until golden brown, about 5 minutes. Remove and drain on paper towels or a rack. Serve with mango-habanero sauce.

By In the Kitchen with Iesha

Ingredients

• ✓ egg
• tilapia fillet
• olive oil
• coconut
• panko bread crumb
• milk
• lime juice
• cilantro
• red onion
• black bean
• red bell pepper
• pineapple
• mango
• cayenne pepper
• fennel seed
• black pepper
• salt
• coriander
• ginger
• allspice
• cumin
• curry powder
• paprika

Instructions

1. 1 Mix together paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set aside.
2. 2 In a bowl, lightly toss mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over mango mixture and toss again. Cover the bowl and refrigerate until chilled, at least 30 minutes.
3. 3 Whisk together egg and milk in a bowl. In a separate shallow bowl, stir panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
4. 4 Heat olive oil in a skillet over medium heat. Dip tilapia fillets into egg mixture, then press gently into panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay fillets into the hot oil. Pan-fry until fish is opaque inside and golden brown outside, 3 to 5 minutes per side. Serve with mango salsa.

By Michaelc

Ingredients

• ✓ egg
• ✓ egg
• pork sausage
• bread crumb

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.
2. 2 Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.
3. 3 Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
4. 4 Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.

By Richard

Ingredients

• ✓ egg
• ✓ egg
• pork sausage
• bread crumb
• vegetable oil

Instructions

1. 1 Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.
2. 2 In a large deep skillet heat about 1 inch of vegetable oil until hot.
3. 3 Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.

By P J K

Ingredients

• ✓ egg
• stuffing
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
3. 3 Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By thedailygourmet

Ingredients

• ✓ egg
• milk
• all-purpose flour

Instructions

1. 1 Beat eggs and milk together in large bowl. Beat in flour until batter is smooth. Lightly coat an 8 inch skillet or crepe pan on medium-high heat with cooking spray. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake.

By Carol

Ingredients

• ✓ egg
• stuffing
• vegetable oil

Instructions

1. 1 Line a baking sheet with parchment paper. Place leftover stuffing in a mixing bowl. Stir in beaten egg until evenly combined.
2. 2 Scoop 1/2 cup of mixture up and form a patty. Place patty on the parchment lined baking sheet. Repeat 3 more times until you have 4 patties.
3. 3 Place baking sheet in the freezer and freeze for at least 1 hour.
4. 4 Heat oil in a large skillet over medium-high heat. Place patties in the skillet and cook, undisturbed, for 5 minutes. Carefully flip and cook 5 minutes more or until desired browning is achieved.

By Soup Loving Nicole

Ingredients

• ✓ egg
• bologna
• sweet pickle
• mayonnaise

Instructions

1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool and peel.
2. 2 In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency.
3. 3 Transfer mixture to a medium bowl. Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. Cover and chill in the refrigerator until serving.

By Margaret Campbell

Ingredients

• ✓ egg
• water
• all-purpose flour
• salt
• baking powder

Instructions

1. 1 Beat the eggs and water together in a bowl. Sift the flour, salt, and baking powder into a separate large bowl and make a well in the center. Pour the beaten eggs into the well, then stir in the flour mixture until a soft dough forms.
2. 2 Roll the dough into a very thin layer on a lightly-floured surface; cut into 1/2 inch strips. Allow to dry at least 4 hours before using.

By Jacqui Bauer

Ingredients

• ✓ egg
• parmesan cheese
• black pepper
• salt
• chicken drumstick

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with foil.
2. 2 Whisk egg in a shallow bowl. Mix Parmesan, pepper, and salt together in another shallow bowl. Dip each chicken drumstick in egg; lift up so excess egg drips back into the bowl. Roll in Parmesan mixture until well coated. Place into the prepared baking pan.
3. 3 Bake in the preheated oven until golden brown on the outside, no longer pink at the bone, and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By Anika

Ingredients

• ✓ egg
• fried onion
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Spread crushed onions in a shallow bowl. Pour egg into a separate shallow bowl.
4. 4 Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Place breaded chicken on a baking sheet.
5. 5 Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Janine S

Ingredients

• ✓ egg
• flour
• salt

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

By Alemarsi

Ingredients

• ✓ egg
• flour
• salt

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
5. 5 Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
6. 6 Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
7. 7 Gently toss pasta with some more flour. Air dry for 30 minutes.
8. 8 Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

By Alemarsi

Ingredients

• ✓ egg
• breakfast sausage
• cheddar cheese
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish.
3. 3 In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil.
4. 4 Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

By SLA

Ingredients

• ✓ egg
• cream-style corn
• brown sugar
• corn muffin mix

Instructions

1. 1 Gather all ingredients and preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
2. 2 Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy.
3. 3 Fill muffin cups 2/3 full.
4. 4 Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.

By Marcy

Ingredients

• ✓ egg
• worcestershire sauce
• bread crumb
• lamb chop

Instructions

1. 1 Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat together eggs and Worcestershire sauce in a shallow bowl.
3. 3 Place bread crumbs in a second shallow bowl. Dip each lamb chop in egg mixture, then lightly dredge in bread crumbs to coat. Arrange lamb chops in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven for 20 minutes. Turn lamb chops over and continue cooking to desired doneness, about 20 more minutes. An instant-read thermometer inserted into the center of chops should read 130 degrees F (55 degrees C) for medium doneness.

By Leslie W Dobson

Ingredients

• ✓ egg
• fish fry breading mix
• shrimp
• cooking spray

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Lightly beat eggs in a shallow dish. Pour breading mix into a separate shallow dish.
3. 3 Dip shrimp into egg, letting excess drip off. Toss shrimp in the fish fry breading and set on a plate. Let rest for 10 minutes.
4. 4 Spray basket of the air fryer with cooking spray and place shrimp inside, making sure shrimp do not overlap. You may have to do two batches depending on the size of your air fryer. Mist shrimp with cooking spray.
5. 5 Cook for 3 minutes. Flip shrimp and mist again with cooking spray so there are no dry or powdery areas. Cook 2 to 3 minutes more. Repeat with remaining shrimp.

By France Cevallos

Ingredients

• ✓ egg
• onion
• white vinegar
• water
• garlic
• white sugar

Instructions

1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
2. 2 Place eggs and onion into a 1-quart jar.
3. 3 Combine vinegar, water, garlic, and sugar in a medium saucepan; bring to a boil. Remove from heat and allow to cool, about 15 minutes.
4. 4 Pour vinegar mixture over eggs and cover with a lid. Refrigerate for 1 week before serving.

By Gisele

Ingredients

• ✓ egg
• bread crumb
• vegetable oil
• chicken tenderloin

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C).
3. 3 Whisk egg in a small bowl.
4. 4 Mix bread crumbs and oil together in a second bowl until mixture becomes loose and crumbly.
5. 5 Dip each chicken tenderloin into the bowl of egg; shake off any residual egg. Dip chicken into crumb mixture, making sure it is evenly and fully covered.
6. 6 Lay chicken tenderloins in the air fryer basket in an even layer.
7. 7 Air-fry until no longer pink in the center, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Serve hot and enjoy!

By Launa

Ingredients

• ✓ egg
• egg yolk
• water
• salt
• all-purpose flour
• chicken broth

Instructions

1. 1 Combine eggs, egg yolks, water, and salt in a bowl; beat with an electric mixer until combined. Beat in 2 cups flour. Mix in 1 cup flour with a wooden spoon. Add more flour to make it as thick as you can stir. Divide dough into 4 equal balls.
2. 2 Generously dust a pastry cloth, a rolling pin, and 4 sheets of waxed paper with flour. Roll each ball of dough on the pastry cloth until 1/8 to 1/4 inch thick. Let dough sit for 45 minutes. Flip each piece of dough (it will be hard to flip) and let sit for another 45 minutes.
3. 3 Stack pieces of dough together and cut into noodles. Let noodles dry for about 3 hours.
4. 4 Bring chicken broth to a boil in a large pot. Add noodles and cook, uncovered, until soft with no bite and the broth has thickened, 15 to 20 minutes.

By richgator

Ingredients

• ✓ egg
• breadstick dough
• garlic powder
• rosemary

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.

By BAKINGNUTS

Ingredients

• ✓ egg
• ground beef
• ranch salad dressing seasoning mix
• bread crumb

Instructions

1. 1 Preheat oven to 350F.
2. 2 Mix all ingredients together in a bowl, but avoid excessive handling for a moist meatloaf. Form into a loaf and place in a baking dish or loaf pan.
3. 3 Bake for 40-45 minutes or until the internal temperature reaches 165 degrees F.
4. 4 Remove from oven and let the meatloaf stand covered for 10-15 minutes before slicing.

By Hidden Valley Ranch

Ingredients

• ✓ egg
• cream of mushroom soup
• tuna
• whole wheat bread

Instructions

1. 1 Make cream of mushroom soup according to the directions on the can.
2. 2 Stir in canned tuna and egg slices. Heat thoroughly. Meanwhile, toast bread slices.
3. 3 Spoon tuna mixture over slices of whole wheat toast. Serve.

By MYEERAH

Ingredients

• ✓ egg
• butter
• water
• all-purpose flour

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
2. 2 In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
3. 3 Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
4. 4 Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

By giteup

Ingredients

• ✓ egg
• milk
• salt
• all-purpose flour

Instructions

1. 1 Gather the ingredients.
2. 2 Combine egg, milk, and salt in a bowl. Add sifted flour and stir until a dough forms, adding more flour as needed, a little at a time, for the dough to come together. Separate into two balls.
3. 3 Sprinkle a work surface with flour and roll out each piece of dough as thin as you like. Let rolled dough rest for 20 minutes.
4. 4 Cut into strips and spread to dry, dusting with a bit of flour so the noodles don't stick together. Let dry for approximately 2 hours.
5. 5 Cook noodles in boiling salted water, or hot soup, until tender, about 10 minutes.

By Sandy

Ingredients

• ✓ egg
• cheddar cheese
• onion
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the eggs into a food processor, and process until light and frothy. Add Cheddar cheese, onion, and jalapeno peppers, and process until smooth. Pour into an ungreased 8x8 inch baking pan.
3. 3 Bake in the preheated oven until set, 25 to 30 minutes. Cool for 5 minutes; cut into squares to serve.

By Kim Meissner