xiaoxl/recipe_data huggingface dataset:
Tropical Fruit Breakfast for One


Ingredients:
mangoes, bananas, passion fruit, low-fat plain yogurt

Directions:
Put the mango and banana into a bowl.
Scoop the pulp out of the passion fruit and gently mix in with the mango and banana.
Transfer to your serving dish and top with yogurt.
Four Pepper Stir-Fry


Ingredients:
olive oil, sesame seeds, mustard seeds, turmeric, onion, green bell pepper, yellow bell pepper, red bell pepper, orange bell pepper, cabbage

Directions:
Heat oil in large skillet.
Add onions, sesame seeds, and mustard seeds, and saute until onions are transparent.
Add turmeric and peppers and cook for 10-15 min, stirring frequently.  If you are serving this with rice, begin cooking it when you add the peppers.
Add cabbage and cook another 5-10 minute.
Add salt and pepper to taste and serve.
Sloppy Joe Sandwiches
Category: main-dish
By twinkleinyouri

This sloppy joe recipe is quick and inexpensive. In addition to putting it on rolls, try this slightly sweet beef mixture over rice, biscuits, or baked potatoes.

Ingredients:
½ pound ground beef
½  onion, chopped
½ cup ketchup
2 tablespoons water
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon white vinegar
1 teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
2  hamburger buns, split

Directions:
Heat a large skillet over medium-high heat and stir in ground beef and onion. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in ketchup, water, brown sugar, Worcestershire sauce, mustard, vinegar, chili powder, garlic powder, onion powder, and salt. Bring beef mixture to a boil over high heat. Reduce heat to low; cover and simmer until sauce has thickened, 30 to 40 minutes. Serve on buns.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 2 servings

Calories: 466.8
Fat: 20.3 g
Saturated fat: 7.5 g
Carbohydrates: 47.8 g
Sugars: 22 g
Dietary fiber: 2.4 g
Protein: 24 g
Cholesterol: 69.4 mg
Sodium: 1339.4 mg
Special Italian Easter Pizza
Category: world-cuisine
By Brandi Rose

My college roommate's family made this every Easter and sent a whole pie to us. I loved it and asked for a recipe but was told I could not have it. So I tweaked a few recipes I found myself, and my final result is a dish that was better than the original recipe. Enjoy!

Ingredients:
½ pound bulk Italian sausage
olive oil
1 (1 pound) loaf frozen bread dough, thawed
½ pound sliced mozzarella cheese
½ pound sliced cooked ham
½ pound sliced provolone cheese
½ pound sliced salami
½ pound sliced pepperoni
1 (16 ounce) container ricotta cheese
½ cup grated Parmesan cheese
8  eggs, beaten
1  egg
1 teaspoon water

Directions:
Cook and stir Italian sausage in a skillet over medium heat, breaking the sausage into crumbles as it cooks, until well browned, 5 to 8 minutes. Drain excess grease; set sausage aside. Preheat oven to 350 degrees F (175 degrees C). Oil the bottom and sides of a 10-inch springform pan with olive oil. Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining 2/3 dough into a ball and roll into a 14-inch circle on a floured work surface. Line the springform pan with rolled dough, allowing dough to hang over the edge by 2 inches all around. Layer half the cooked Italian sausage, half the mozzarella cheese, half the ham, half the provolone cheese, half the salami, and half the pepperoni into the pie crust. Spoon and spread half the ricotta cheese over the layers of meat and cheeses. Sprinkle half the Parmesan cheese over the ricotta. Pour half the 8 beaten eggs over the layers; continue layering the remaining meats, sliced cheeses, ricotta cheese, and then Parmesan cheese. Pour remaining beaten eggs over the last layer of Parmesan cheese. Roll out remaining piece of bread dough to a circle about 12 inches in diameter; lay the piece over the pie to form the top crust. Roll and pinch the bottom crust overhang over the top crust to seal in the filling. Beat 1 egg with water in a small bowl; brush the top of the pie with egg wash. Bake pie in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without raw egg. Allow pie to cool in the pan for at least 25 minutes before releasing the spring and removing pie from the pan. Transfer to a serving platter and cut into wedges for serving.

Prep time: 40 mins
Cook time: 50 mins
Total time: 1 hr 55 mins
Yields: 1 10-inch deep-crust pizza

Calories: 707.3
Fat: 44.6 g
Saturated fat: 18.6 g
Carbohydrates: 28.1 g
Sugars: 2.9 g
Dietary fiber: 2.1 g
Protein: 45.4 g
Cholesterol: 283.5 mg
Sodium: 2090.3 mg
Soft Turkey Tacos


Ingredients:
turkey breast, corn tortillas, lettuce, carrots, extra virgin olive oil, cilantro, lime

Directions:
"In a large mixing bowl combine lettuce, carrots, cilantro, olive oil, lime juice, and salt and pepper to taste. Lay out tortillas and divide mixture among tortillas; top with turkey breast strips. Fold in half and enjoy. Serves 2."
Buttermilk Chicken


Ingredients:
chicken breasts, buttermilk, flour, salt, pepper, margarine

Directions:
Preheat oven to 425 degrees F.
Melt margarine in a 9x13 inch casserole dish or baking pan.
Mix flour, salt, pepper.
Dip chicken in 1/2 cup of Buttermilk.
Dredge chicken in flour mixture.
Place chicken in melted margarine.
Bake for 30 minutes, uncovered.
Turn chicken and bake for 15 minutes.
Mix soup and remaining cup of Buttermilk.
Pour Soup/Buttermilk mixture over chicken.
Bake another 15 minutes, until bubbly.
Take care, if 425 degrees F seems to be too hot, turn oven down a bit to prevent margarine from burning.
No Sugar, No Fat Chocolate Mousse, 100 Calories Per Serving


Ingredients:
fat-free sugar-free instant chocolate pudding mix, Splenda sugar substitute, cream of tartar

Directions:
Preheat oven to 350 degrees.
In one bowl, mix together dry pudding mix, unsweetened cocoa, Splenda, and oat flour. Add the milk and whisk 2-3 minutes until pudding mixture thickens.
In another bowl, beat egg whites till they start to become foamy. Add the cream of tartar, continue beating until whites "peak.".
Fold together egg whites and puddig, pour mousse into 4 individual cups, and bake for 13 minutes.
100 calories per serving! Garnish with fruit & sugar-free fat-free whipped topping if desired.
P.S. This recipe isn't only "guilt-free" (frequent misnomer] -- it's fantatstically good for you. Unsweetened cocoa can: hyper-boost your antioxidant levels; slow the aging process; prevent viruses (flu, common cold]; lower your blood pressure; help prevent cancer, strokes, heart attacks & complications of diabetes; AND produce that endorphinny good feeling (relaxing artery walls, increasing a sense of optimism *like a mood altering drug*] that helps you stick to a diet, lose the weight which overwhelmingly causes those diseases.
To your health!
Chef John's Corned Beef Hash
Category: side-dish
By Chef John

When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers. Garnish with green onions and a poached egg.

Ingredients:
1 ½ pounds potatoes, peeled and quartered
1 ½ pounds cooked corned beef, finely chopped
1 bunch green onions, chopped
salt and ground black pepper to taste
2 cloves garlic, crushed
1 tablespoon butter
¼ cup roasted tomato salsa

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop. Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes. Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 608.5
Fat: 35.5 g
Saturated fat: 12.7 g
Carbohydrates: 36.2 g
Sugars: 3.2 g
Dietary fiber: 5.5 g
Protein: 35.8 g
Cholesterol: 174.5 mg
Sodium: 2067.7 mg
Salmon Pâté Bruschetta


Ingredients:
scallion, lemon, bay leaf, black peppercorns, dry white wine, salmon, butter, smoked salmon, scallions, ground nutmeg, fresh parsley

Directions:
Put the scallion, lemon slices, bay leaf, peppercorns, and white wine in a large skillet.  Add water to half fill the skillet, and bring to a boil.  Boil for 2 minutes, and then reduce the heat to its lowest setting.  Add the salmon pieces, cover the skillet, and let simmer for 8 minutes.  Remove the skillet from the heat, keep covered, allow the salmon to cool in the cooking liquid.
Meanwhile, melt 1 oz of the butter in a large skillet over medium heat.  Add the smoked salmon, scallions, and nutmeg and stir for about 2 minutes until the salmon looses its shiny coral color and becomes opaque.  Remove from the heat and set aside until cool.
Drain and flake the poached salmon and put into a wide, shallow bowl.  Add the smoked salmon mixture and cooking juices.  Add the rest of the butter.  Use your fingers to gently mix it all together until the salmon is very finely mixed.  Stir in the parsley.  Add salt and pepper to taste.  Spoon into a bowl, cover, and chill until 30 minutes before you are ready to serve.
When ready to serve, preheat broiler to high.  Toast the bread on both sides until golden brown and crisp.  Spread the pâté on the hot toast.
Vegetarian Indian Green Curry


Ingredients:
potato, green beans, zucchini, spinach, butter, onion, garlic cloves, turmeric, cumin, paprika, cayenne, cinnamon, fresh ginger, green chili peppers, lemon juice, water

Directions:
Boil potatoes in salted water for 5 minutes only, drain, set aside.
Boil green beans for 5 min, set aside.
Slice zucchini thickly.Melt butter in large pot.
Saute onion and garlic until onions begin to color. Add spices (with salt &pepper to taste] and saute for a few minutes.
Add prepared vegetables, ginger, chilis, lemon juice & water. Stir thoroughly and simmer, stirring frequently, until most of the water is gone and vegetables are just tender.
Mussels in Tomato Sauce and Parmesan


Ingredients:
tomato sauce, lemons, onions, garlic cloves, olive oil, fresh parsley, parmesan cheese, salt, black pepper

Directions:
1.Stew the onion and minced garlic in olive oil,add chili,tomato sauce,lemon rind.Mix good and boil the sauce 8-10 minutes,till is thick.Put some salt and pepper.
2.Put the shells in a big pot with boiling water,and boil some minutes.
3.In a tray,put the mussels who opened,pour over them the sauce,shredded parmesan and minced fresh ,then,put them in the oven,at a medium fire,till the parmesan is melted.
Flatbread in 10 Minutes


Ingredients:
character(0]

Directions:
Between two sheets of wax paper, roll out each biscuit into a 6-in. circle with a rolling pin or a large soup can. It might be difficult, because the dough is springy, but press kind of hard.
In a small, nonstick skillet over medium-low to medium heat, cook each biscuit for 60 seconds on each side, or until golden brown.
DO NOT put any oil in the pan. Cook them in a completely dry pan.
Stack the bread on a plate and cover with foil to keep warm.
Three-Bean Vegetarian Chili
Category: soups-stews-and-chili
By ChefBillT

Hearty, meatless chili with plenty of veggies.

Ingredients:
¼ cup vegetable oil
1  onion, cut into small dice
1  red bell pepper, cut into small dice
1  green bell pepper, cut into small dice
1  jalapeno pepper, seeded and minced
4 cloves garlic, minced
⅛ teaspoon salt
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
½ (6 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
1 ¾ cups water
1 (15.5 ounce) can black beans
1 (15.5 ounce) can kidney beans
1 (15.5 ounce) can chickpeas
Sour cream, shredded Cheddar cheese, fresh cilantro leaves (optional)

Directions:
Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes. Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes. Top each serving with sour cream, cheese, and cilantro (if using).

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 2 quarts

Calories: 377.4
Fat: 11.3 g
Saturated fat: 1.7 g
Carbohydrates: 55.7 g
Sugars: 8.2 g
Dietary fiber: 17.2 g
Protein: 15.2 g
Sodium: 1060 mg
Rich Thumbprint Cookies


Ingredients:
unsalted butter, white sugar, pure vanilla extract, all-purpose white flour, salt, pecans

Directions:
Mix everything,  but jam,egg white,and nuts. Set them aside.Once dough is crumbly but will form a ball place into refrigerator covered for 1 hour.
After 1 hour  preheat oven to 325.
Scoop dough with teaspoon,and roll into a ball, then into egg white,then nuts. Place each ball onto greased cookie sheet. Make a thumbprint most of the way through cookie, doing so very gently. If cookie cracks along edges,just pinch it back into shape. Bake 15-18 minutes, or look for a light golden brown. Take out of oven and cool at room temperature. Once cooled drop enough jam into cookie to fill indentation.
To truly please the eye,use different jam's.
You'll want to automatically make a double batch if you like thumbprint jam cookies, because these are soooooooo good.
Pumpkin Risotto
Category: uncategorized
By Anonymous

This creamy risotto with pumpkin is seasoned with thyme and parmesan for a perfect side dish on a chilly evening.

Ingredients:
4 cups hot water
½ cup dry white wine
4 teaspoons MAGGI® Instant Chicken Bouillon
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon fresh thyme leaves or chopped fresh sage leaves
½ cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese
1 tablespoon butter
1 pinch Ground black pepper to taste

Directions:
Combine water, wine and bouillon in large measuring cup; set aside. Heat oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme. Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 243.2
Fat: 6.6 g
Saturated fat: 1.6 g
Carbohydrates: 36.6 g
Sugars: 2.4 g
Dietary fiber: 2.6 g
Protein: 6.5 g
Cholesterol: 11.9 mg
Sodium: 350 mg
Smashed Potatoes and Broccoli


Ingredients:
yukon gold potatoes, russet potatoes, broccoli, heavy cream, butter, cheddar cheese

Directions:
Boil the potatoes in salted water until very tender; about 20 minutes. Cut the florets off the broccoli and add to boiling potatoes, till soft, about 7 minutes. Drain and transfer back into pot.
Heat the milk, cream, and butter in a small saucepan. Pour sauce into the potatoes and broccoli, mash together.
Season, to taste, with salt and pepper.
If desired, mash in 1 cup grated Cheddar cheese.
Shepherd's Pie V
Category: main-dish
By Christine

Ground beef and frozen vegetables are seasoned and topped with mashed potatoes. This is a handy, quick dinner casserole!

Ingredients:
7  potatoes, peeled and cubed
1 pound ground round
1 cup water
2 cubes beef bouillon
1 cube chicken bouillon
1 teaspoon dried rosemary
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon steak seasoning
1 tablespoon dried minced onion flakes
1 ½ cups frozen mixed vegetables

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender, about 15 minutes. Drain, cool and mash. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. In a large heavy skillet, saute meat until browned on all sides, stirring occasionally. Drain excess fat and return meat to pan over medium heat. Pour in water and season with beef and chicken bouillon, rosemary, salt, pepper, steak seasoning and onion flakes. Stir in  . Cook, stirring occasionally, until most of the water has evaporated. Pour meat mixture into a 2 quart casserole dish. Cover top with mashed potatoes. Bake in preheated oven for  20 to 30 minutes, or until top begins to brown.

Prep time: 1 hr
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 1 - 2 quart casserole

Calories: 189
Fat: 5.1 g
Saturated fat: 2 g
Carbohydrates: 25.1 g
Sugars: 1.2 g
Dietary fiber: 3.7 g
Protein: 11.1 g
Cholesterol: 23.9 mg
Sodium: 416.6 mg
Chocolate Chip Dream Bars


Ingredients:
brown sugar, butter, margarine, all-purpose flour, eggs, brown sugar, vanilla, all-purpose flour, baking powder, salt

Directions:
Heat oven to 350°F In medium bowl, mix 1/2 cup brown sugar and the butter. Stir in 1 cup flour. Press in ungreased rectangular pan, 13x9x2 inches. Bake 10 minutes.
Meanwhile, in medium bowl, mix eggs, 1 cup brown sugar and the vanilla. Stir in 2 tablespoons flour, the baking powder and salt. Stir in semisweet and milk chocolate chips. Spread over crust.
Bake bars 15 to 20 minutes or until golden brown. Cool completely in pan on wire rack.
In 1-quart saucepan, heat all Chocolate Glaze ingredients over low heat, stirring constantly, until chocolate is melted. Drizzle glaze over cooled bars. Refrigerate at least 1 hour until firm. For bars, cut into 8 rows by 4 rows. Store at room temperature.
Tomato, Cucumber and Red Onion Salad with Mint
Category: salad
By Alison

Refreshing light summer salad.

Ingredients:
2 large cucumbers - halved lengthwise, seeded and sliced
⅓ cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
3 large tomatoes, seeded and coarsely chopped
⅔ cup coarsely chopped red onion
½ cup chopped fresh mint leaves
3 tablespoons olive oil
salt and pepper to taste

Directions:
In a large bowl, toss together the cucumbers, vinegar, sugar and salt.  Let stand at room temperature for an hour, stirring occasionally. Add tomatoes, onion, mint and oil to cucumbers and toss to blend.  Season to taste with salt and pepper.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 110.1
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 11.9 g
Sugars: 6.8 g
Dietary fiber: 1.9 g
Protein: 1.7 g
Sodium: 394.9 mg
Dukkah
Category: appetizers-and-snacks
By rosichops

An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil.  Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.

Ingredients:
⅔ cup hazelnuts
½ cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons freshly ground black pepper
1 teaspoon flaked sea salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool. In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 1.5 cups

Calories: 45.3
Fat: 4 g
Saturated fat: 0.4 g
Carbohydrates: 2.1 g
Sugars: 0.2 g
Dietary fiber: 1.1 g
Protein: 1.3 g
Sodium: 74.9 mg
Bulgarian Potatoes


Ingredients:
cottage cheese, butter, salt, black pepper, potatoes, eggs, plain yogurt

Directions:
Put oven rack in middle position and preheat oven to 375º. Butter 9-inch baking dish.
Puree cottage cheese in food processor until as smooth as possible, about 1 minute
Add butter, 1 teaspoons salt, and 1/2 teaspoons pepper and blend until combined well.
Peel potatoes and thinly slice (1/4-1/8"], a slicer would be perfect for this.
Spread 1/3 of the potatoes evenly in 1 layer in dish and top with 1/3 (1 scant cup] cottage cheese mixture. Mixture will NOT cover potatoes completely.
Continue layering potatoes and cottage cheese mixture, ending with cottage cheese.
Cover tightly with foil and bake until potatoes are tender, 1-1 1/4 hours.
When potatoes are tender, whisk together eggs, yogurt, remaining salt and pepper in a bowl.
Pour egg mixture evenly over potatoes and bake, uncovered, until custard is set, about 20 minutes.
Cherry Peppers Stuffed With Feta


Ingredients:
feta cheese, mayonnaise, black olives, green onions, pine nuts, cayenne pepper

Directions:
Cut red cherry peppers in half, vertically, leaving stem for presentation., Remove seeds., Drain well on paper towel., In a small bowl combine all remaining ingredients and mix well., Spoon filling into pepper halves.
Red Potato Soup


Ingredients:
onion, green peppers, potatoes, Worcestershire sauce, red chili pepper, tomato sauce, tomato paste

Directions:
Brown ground beef. (I use 90/10 for soup].
Add onions, peppers and all seasonings.
Sauté until onions are translucent.
Add potatoes, tomato sauce, beefy onion soup mix  and paste with enough water to make sure  all ingredients are covered well.
Simmer until potatoes are soft and soup has thickened. Approx 15 minutes.
Thai Vegetable Noodle Soup My Way


Ingredients:
onion, garlic cloves, carrot, zucchini, green beans, pepper, milk, soya sauce, curry paste, bean sprouts, cilantro

Directions:
Heat the oil in a work and stir fry the onion and garlic for 3 - 5 minutes.
Add the carrot, zucchini, green beans and sweet pepper and fry for 3 minutes until tender.
Add the stock and milk and bring to a boil.
Next add the soya sauce, curry paste and noodles and simmer for 5 minutes, until your noodles have swelled.
Add the bean sprouts and cilantro and serve right away.
Creme De Favas / Portuguese Fava (Broad) Bean Soup


Ingredients:
fava beans, olive oil, salt, pepper, crouton

Directions:
Skin the fava beans (broad beans] and cook them in the chicken stock until they are soft and cooked though.
Blend, sieve or liquidize, the cooked mixture adding as little olive oil as possible to get a smooth consistency. Add  pepper and salt to taste.
Serve topped with croutons.