xiaoxl/recipe_data huggingface dataset:
Best Ever Fresh Apple Cake


Ingredients:
eggs, cinnamon, apples, all-purpose flour, pecans, margarine, brown sugar, white sugar, heavy whipping cream, confectioners' sugar, pure vanilla extract

Directions:
Preheat oven to 350.
Grease or spray 10 inch tube pan and flour.
For cake, combine cake mix, flour, eggs, apple juice, oil and cinnamon in large bowl.
Fold apples and pecans into batter.
Pour into prepared pan.
Bake 45 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 25 minutes.
Invert onto serving plate; cool completely.
For frosting, combine margarine, brown sugar, white sugar ,and whipping cream in saucepan. Bring to a boil over medium heat; boil one minute. Remove from heat.
Cool for 20 minutes. Add confectioner sugar and vanilla extract. Blend with wooden spoon until smooth and thick.
Spread frosting on cake.
Garnish with pecans, if desired.
ENJOY!
Awesome Slow Cooker Pot Roast Plus Extras
Category: main-dish
By The Boss Of Sauce (TBOS)

This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!

Ingredients:
2 (10.75 ounce) cans  condensed cream of mushroom soup
1 ¼ cups water
1 (1 ounce) package dry onion soup mix
5 ½ pounds pot roast
2  potatoes, cut into cubes
2  carrots, sliced and halved
1  yellow squash, sliced
1  zucchini, halved lengthwise and sliced

Directions:
Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini. Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 16 servings

Calories: 401.5
Fat: 13.4 g
Saturated fat: 4.5 g
Carbohydrates: 9.9 g
Sugars: 1.4 g
Dietary fiber: 1.3 g
Protein: 57.1 g
Cholesterol: 140.3 mg
Sodium: 480 mg
Strawberry Cheese Pie


Ingredients:
frozen sliced strawberries in syrup, miniature marshmallows, sour cream, light cream cheese, vanilla, salt, graham cracker crust, non-dairy whipped topping

Directions:
Mix strawberries and marshmallows in a large sauce pan, cook over low heat, stirring until marshmallows are melted.
Combine sour cream, cream cheese, vanilla and salt, beat with a electric mixer until smooth.
Add marshmallows mixture, mix well.
Pour into prepared crust (careful it will spill over] chill for 4 hours.
Top with whipped topping before serving.
Orzo Alfredo Made Easy!


Ingredients:
orzo pasta, alfredo sauce, milk, water, cream of tartar, garlic powder

Directions:
Boil Orzo 9 minutes and drain. Make Alfredo sauce using 6 oz. package according to directions. Add garlic powder and cream of tater to sauce for flavor and to thicken. Pour over Orzo and serve .
Options: Canned peas.
Canned Tuna.
* You may prefer to use jar sauce for ease*.
Best Ever Beef Stew
Category: soups-stews-and-chili
By LOVE2COOK2

This stew is easy to make and tastes great! This is a hearty stew.  Hope you like it!  I use two beef tenderloin filets for the stew beef.

Ingredients:
½ pound cubed beef stew meat
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
6 cups beef broth
1 (11.5 ounce) can tomato juice
1 (10 ounce) package frozen mixed vegetables
1 cup peeled and cubed potatoes
1 cup chopped cabbage

Directions:
Toss beef with salt, pepper and flour to coat.  Heat oil in a large pot over medium heat.  Cook coated beef in oil, stirring constantly, until well browned on all sides.  Pour in broth and tomato juice, and stir in mixed vegetables, potatoes and cabbage.  Bring to a boil, then reduce heat, cover and simmer 1 hour, until potatoes are soft and meat is fully cooked.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 225.4
Fat: 11.3 g
Saturated fat: 3.9 g
Carbohydrates: 16.4 g
Sugars: 2.5 g
Dietary fiber: 2.9 g
Protein: 15.4 g
Cholesterol: 33.3 mg
Sodium: 1372 mg
Slow Cooker Steel-Cut Oats
Category: breakfast-and-brunch
By JLC

Delicious slow cooker steel-cut oatmeal dish that is hot and ready in the morning! Garnish with chopped nuts, raisins, maple syrup, additional milk, or butter.

Ingredients:
2 cups water
1 cup milk
1 cup steel-cut oats
1  apple - peeled, cored, and chopped
2 tablespoons brown sugar
1 ½ tablespoons butter, cut into 6 pieces  (Optional)
½ teaspoon ground cinnamon
¼ teaspoon salt

Directions:
Combine water, milk, oats, apple, brown sugar, butter, cinnamon, and salt in a slow cooker; mix well. Cook oatmeal on Low for 1 hour. Reduce heat to Simmer or Warm and cook for 7 to 8 hours.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 4 servings

Calories: 263.1
Fat: 8.1 g
Saturated fat: 4 g
Carbohydrates: 41.5 g
Sugars: 14 g
Dietary fiber: 5 g
Protein: 7.2 g
Cholesterol: 16.3 mg
Sodium: 206.9 mg
Pierogi Pizza
Category: meat-and-poultry
By Elizabeth Herrera

Two of my favorite things blended together; tastes like pierogis on a pizza. Tasty potatoes are spread on a pizza crust and covered in all the traditional pierogi fixings - bacon, cheese, and green onions. Slice and serve with plain sour cream for dipping.

Ingredients:
2 ¼ teaspoons active dry yeast
2 teaspoons white sugar
1 cup warm water
3 cups all-purpose flour
1 teaspoon salt
¼ cup olive oil
6  potatoes, thinly sliced
2 tablespoons olive oil
8 ounces sour cream
2 tablespoons garlic powder
1 (8 ounce) package marbled Colby-Monterey Jack cheese, shredded
1 bunch green onions, chopped
¼ cup bacon bits, or to taste

Directions:
Dissolve yeast and sugar in warm water in a small bowl. Let stand until yeast softens and begins to bubble, about 5 minutes. Combine flour and salt together in a large bowl. Pour yeast mixture and 1/4 cup olive oil over flour. Mix and knead until a sticky dough forms, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Place potatoes in a large pot and pour in enough water to cover. Bring to a boil; cook until potatoes are just tender, about 10 minutes. Drain. Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add potatoes and cook until lightly golden, about 5 minutes. Preheat oven to 400 degrees F (200 degrees C). Whisk sour cream and garlic powder together in a small bowl to make pizza "sauce". Gently pat and stretch pizza dough out to a 12-inch circle on a pizza stone. Spread sauce evenly over dough. Layer potatoes on top to cover dough completely. Sprinkle Cheddar cheese, green onions, and bacon bits on top. Bake pizza in the preheated oven until crust is golden brown, 15 to 20 minutes.

Prep time: 35 mins
Cook time: 35 mins
Total time: 2 hrs 15 mins
Yields: 1 12-inch pizza

Calories: 470.5
Fat: 21.3 g
Saturated fat: 9.4 g
Carbohydrates: 56.7 g
Sugars: 2.9 g
Dietary fiber: 4.8 g
Protein: 14.5 g
Cholesterol: 33.7 mg
Sodium: 519.8 mg
Pasta E Fagioli Soup


Ingredients:
onion, garlic clove, water, chicken broth, great northern beans, diced tomatoes, pepper, elbow macaroni, fresh spinach, fresh parmesan cheese

Directions:
"Cook sausage in a 6 quart pot or dutch oven.  Add onion and cook on low until tender. Add remaining ingredients except the last three.  Bring to a boil and add macaroni, spinach, and cheese then simmer until pasta is tender."
Beef Empanadas With Black Bean Dipping Sauce


Ingredients:
olive oil, ground beef, garlic cloves, tomato paste, ground cumin, cayenne pepper, fresh cilantro, frozen puff pastry, black beans, sour cream, roma tomatoes, scallions

Directions:
Beef Empanadas:
Heat oil in a medium skillet over medium high heat.  Add beef and garlic, cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes.
Add tomato paste, cumin, and cayenne.  Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes.
Add cilantro; season to taste with salt and pepper.
Let filling cool to room temperature.
Preheat oven to 375 degrees.  Line 2 baking sheets with parchment paper.
Cut each pastry sheet into four 4 1/2 inch squares for a total of 12 squares.
Lightly brush edges of squares with glaze.  Spoon filling into center of each, dividing equally.  Fold edges over, forming triangles, and press to seal.  Crimp edges with tines of a fork.  Divide triangles between prepared sheets.
Brush tops with glaze.
Do Ahead:  can be prepared 6 hours in advance.  Cover and chill.
Bake until tops are puffed and golden brown, about 20 minutes.
Dipping Sauce:
Meanwhile, puree beans and sour cream in a blender until smooth.  Transfer to a medium bowl.  Stir in half of tomatoes and half of scallions.  Season to taste with salt and pepper.  Sprinkle remaining tomatoes and scallions over.
My Best Old-Fashioned Apple Cake With Easy Caramel Sauce


Ingredients:
unsalted butter, sugar, egg, baking soda, salt, cinnamon, nutmeg, flour, granny smith apples, pecans, unsalted butter, brown sugar, salt, vanilla

Directions:
Cake:
Cream butter and sugar, then add egg and beat.
Add rest of dry ingredients and beat til mixed.
Fold in apples and pecans. Pour into greased and floured large round, deep cake pan. *Use greased and lightly floured parchment paper
on the bottom for easier removal.
Bake at 350º for 35-40 minutes.
Cool a bit, turn out onto rack to cool completely. *Can serve warm, too.
Meanwhile, make caramel sauce.
Caramel sauce:
Melt butter, brown sugar and salt in pan over low-med heat,
stirring, for about 2-3 minutes.
Remove from heat, stir in vanilla and cream and stir well till not grainy.
Drizzle lots of caramel sauce over cut cake slices when serving.
Sprinkle chopped pecans on top of that if desired.
8 servings.
Easy Cajun Jambalaya
Category: soups-stews-and-chili
By Grant Michel

I have always loved Cajun foods but my wife doesn't like the 'kick.'  In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will to. Enjoy!

Ingredients:
2 teaspoons olive oil
2  boneless skinless chicken breasts, cut into bite-size pieces
8 ounces kielbasa, diced
1  onion, diced
1  green bell pepper, diced
½ cup diced celery
2 tablespoons chopped garlic
¼ teaspoon cayenne pepper
½ teaspoon onion powder
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3  bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

Directions:
Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 Servings

Calories: 488
Fat: 13.8 g
Saturated fat: 4.1 g
Carbohydrates: 58.5 g
Sugars: 3.1 g
Dietary fiber: 1.6 g
Protein: 29.1 g
Cholesterol: 73.9 mg
Sodium: 1082.5 mg
Baked Acorn Squash & Sour Cream


Ingredients:
acorn squash, onion, butter, sour cream

Directions:
Halve squash and scoop out seeds and pith.
Place squash cut side down on greased jelly roll pan.  Pierce squash with fork several times.
Bake at 350˚ for 1 hour.  Done when fork easily pierces.
Remove squash from oven and allow to cool down.
Remove squash from shell into bowl.
Saute onion in butter.
Combine squash, onion, and sour cream until uniform.
May be stored in refrigerator and warmed in 250 oven before serving.
Chef John's Lemon Bars
Category: desserts
By Chef John

This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.

Ingredients:
1 cup all-purpose flour
½ cup unsalted butter at room temperature
¼ cup confectioners' sugar
¼ teaspoon vanilla extract
¼ teaspoon salt
2  large eggs
1  large egg yolk
1 cup white sugar
2 tablespoons all-purpose flour
¼ cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon confectioners' sugar, or to taste

Directions:
Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish. Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough. Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust. Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes. Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust. Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 40 mins
Yields: 1 8x8-inch pan

Calories: 153
Fat: 6.7 g
Saturated fat: 4 g
Carbohydrates: 21.8 g
Sugars: 14.8 g
Dietary fiber: 0.3 g
Protein: 1.9 g
Cholesterol: 51.3 mg
Sodium: 46.6 mg
The Perfect Mojito


Ingredients:
lime juice, lime peel, white rum, fresh mint leaves, sparkling water

Directions:
Muddle the leaves into the cane syrup to release the mint’s flavor., Add the lime juice, rum, mineral water, and lime hull. Stir., Shovel in the crushed ice until it towers over the brim.
Grilled Honey-Mustard Salmon


Ingredients:
salmon fillets, cider vinegar, soy sauce, honey, spicy brown mustard, ginger powder, green onions, sesame seeds

Directions:
In a bowl, combine vinegar, soy sauce, honey, oil, mustard and ginger.
Place the salmon in a shallow glass baking dish.
Pour the marinade over the fish.
Cover and refrigerate for a minimum of 1-1/2 hours, turning once.
Discard marinade.
Grill or broil over medium heat for about 15-20 minutes, or until the salmon flakes with a fork.
Transfer to a serving plate and sprinkle with green onions and sesame seeds (if using].
Adam's Brown Sugar Pulled Pork
Category: main-dish
By Adrock318

Delicious, juicy, and tender pulled pork cooked in a Dutch oven with brown sugar.

Ingredients:
4  water, or as needed
2 cups white sugar
1 ½ cups salt
1 (8 pound) bone-in pork shoulder (Boston butt), or more to taste
4 tablespoons brown sugar, or as needed

Directions:
Combine 4 cups water, sugar, and salt in a 7- to 9-quart Dutch oven. Add pork shoulder, skin-side up. The meat should be just about covered by water but if not, add a little more. Cover and put in the refrigerator for 24 hours. Preheat the oven to 300 degrees F (150 degrees C). Remove the Dutch oven from the refrigerator and drain and discard brine. Cover and cook in the preheated oven, drizzling juices from the bottom of the pot over the roast with a baster to keep it moist every 45 minutes, 5 to 7 hours. Coat top of roast with brown sugar, use juices to wet brown sugar, and continue to cook until meat is tender and soft, about 1 hour longer. Transfer roast to a cutting board, remove shoulder bone, and shred meat. Return shredded meat to the Dutch oven and mix with juices. Serve.

Prep time: 20 mins
Cook time: 6 hrs
Total time: 1 day
Yields: 12 servings

Calories: 502.4
Fat: 25 g
Saturated fat: 9.2 g
Carbohydrates: 37.8 g
Sugars: 37.7 g
Protein: 30.6 g
Cholesterol: 113.9 mg
Sodium: 11765.8 mg
Spicy Watermelon
Category: salad
By feverdream

This Latino dish makes a refreshing summer snack with a surprising combination of flavors! Children love it.

Ingredients:
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon chili powder
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 cups cubed seeded watermelon
½  lime, juiced

Directions:
Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl. Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 51.5
Fat: 0.4 g
Carbohydrates: 12.8 g
Sugars: 9.6 g
Dietary fiber: 0.9 g
Protein: 1.1 g
Sodium: 296.3 mg
Peach Cream Pie


Ingredients:
flour, sugar, evaporated milk

Directions:
Prepare pie shell, I make my own.
Pile sliced peaches in pie shell.
Sprinkle flour on top of peaches, jiggling pan to get it to settle in amongst peaches a little.
Sprinkle on sugar, doing the same jiggling of the pan.
Drizzle on the evaporated milk.  I generally use enough evaporated milk to reach around 1/2" from the top of the shell along the sides.  It may take more or less as directed and I use a regular 12 oz can to be sure or have on hand 2 5 oz cans.  Usually a 5 oz can is good enough for a 9" pie.
Bake in preheated 425 degree oven until crust is browned.
Chicken Cordon Bleu Sandwich


Ingredients:
"swiss cheese"

Directions:
In a skillet large enough to cook the chicken pattie, heat oil until hot,but not smoking  over medium heat.
Add thawed chicken pattie and cook on both sides until golden brown.
Put chicken on bottom half of bun, top with ham slices and add cheese.
Place onto a foil lined cookie sheet, put top half of bun beside sandwich and place under broiler until cheese is melted and lightly browned.
Put top on sandwich, and then DEVOUR !
Church Cookbook Beef Oriental


Ingredients:
onions, celery, butter, rice, lean ground beef, water, pepper, soy sauce, bean sprouts

Directions:
"Brown onions and celery in butter.  Add rice and ground beef, and cook until brown.  Add soup, soy sauce, and water.  Stir in bean sprouts.  Place in a greased 2 quart baking dish.  Bake at 350 degrees for 39 minutes, covered.  Remove cover and bake for 30 more minutes. Serve with Chinese noodles."
Easy Salisbury Steak


Ingredients:
water, ground beef, onions, parsley, egg

Directions:
Combine soup and water.  Add 1/4 cup soup mixture with ground beef, bread crumbs, onion, parsley, egg, salt and pepper.
Shape into patties and brown.  Drain excess grease.
Pour remaining soup mixture over patties and simmer covered over low heat for about 20 to 25 minutes.
Pea & Sweetcorn Fritters


Ingredients:
sweetcorn, spring onions, egg, milk, garlic cloves, apple cider vinegar, olive oil

Directions:
Add all the ingredients to a food processor and blitz until well combined. If you don't have a food processor you could also just mix the ingredients in a large bowl. The fritters will have a different texture, but you will still get the same delicious taste.
Add a splash of olive oil to a frying pan to heat, then add 1 teaspoon of the mixture to the frying pan and flatten with a spatula.
Fry for 2 minutes over a medium heat then flip and fry the other side for 2 minutes.
Repeat until all the mixture is used up.
Enjoy!
Hajar's Own Harira -- the National Soup of Morocco


Ingredients:
dried fava beans, dried garbanzo beans, water, onions, lamb, tomatoes, ground turmeric, ground ginger, nutmeg, caraway seed, tomato paste, lemon, flour, flat leaf parsley, fresh coriander leaves, lentils, fresh ground pepper, salt, lemon wedge

Directions:
Rinse and pick over fava beans if you can't get these then use dried broad/lima/butter beans and chickpeas. Soak overnight in water to cover. Quick soak method; place beans in large soup pot and add 2 litres hot water. Bring water to a rolling boil for 5 minutes. Turn off heat and soak beans for 1 1/2 to 2 hours. Squeeze each fava bean and chickpea between your thumb and first two fingers to remove skins. Set aside.
In large soup pot over medium heat, cook the onions and meat (chicken can be used as well as beef or no meat at all though NEVER pork] stirring occasionally, until onions are soft and translucent.
Add turmeric, ginger, paprika and 2 litres water. Cover and bring to rolling boil. Reduce heat to medium-low, add fava beans, chickpeas and cook, covered, until beans are tender. 1 to 1 1/2 hours depending on your beans.
Finely chop together tomatoes, parsley and cilantro. Add this mixture along with the tomato paste, the lentils, pepper, juice of the lemon and drop in 1/2 of the squeezed lemon and salt to taste. Cover and cook until lentils are tender 20 to 25 minutes.
Bring back to the boil and make a fairly thick slurry (flour and water] with the 1/2 cup of flour. Add this to the boiling soup stirring very briskly to avoid lumps. Boil one minute stirring constantly. Add nutmeg and caraway. Bring the soup to medium heat, you just want a nice slow bubbling.
Add pasta (orzo or small soup pasta can be used as well though I always prefer vermicelli] and cook until soft. Taste and add salt to taste and adjust pepper. When soup is heated through, ladle harira into individual soup bowls. Serve immediately with lemon wedges, Moroccan flat bread ("My Rough Khoubz works well] or crusty french baguette. This soup should be velvety, not overly thick.
Prep time does not include soaking the beans.
NB: Harira is eaten all year, not only at Ramadan. In Morocco the nutmeg is ground to a powder which is darker and very pungent. If you cannot find or do your nutmeg this way, then I recommend that you purchase the freshest nutmeg that you can find.
Spiced Pear Martini


Ingredients:
mint sprigs, spiced rum, fresh lime juice, nutmeg, pear

Directions:
Quickly muddle mint in the bottom of a cocktail shaker.
Fill shaker with ice and add pear nectar, rum, lime juice, Simple Syrup and nutmeg.
Vigorously shake and strain into a chilled martini glass and garnish with pear slice.
Sourdough Bread Recipe


Ingredients:
flour, table salt, warm water, warm water

Directions:
Sift the whole wheat flour through a sieve to remove large pieces of bran. Stir in the 2 teaspoons of table salt and ¼ cup warm water to the bran flakes and set aside.
In large bowl, add your starter and stir in 1 ¼ cups of warm water.
Stir in the sifted flour until mixture is fully hydrated.
Cover your dough with plastic wrap and set aside in a warm place for an hour.
After an hour, begin to stretch and fold the dough. With a wet hand, grab the bottom of the dough and stretch it over the top to the other side. Rotate the bowl of dough 90 degrees and repeat. Do this until you have stretched the dough a total of four times.
Repeat this folding process two more times allowing the dough to rest 30 minutes between folds.
Add the bran, water, and salt mixture and fold three more times again with 30 minute rests. The bran and salt will be incorporated as you fold.
After you have a total of 6 folds, turn the dough onto a floured surface. Roll the dough between two floured hands to create a tight boule.
Dust the top of the boule liberally with flour. Line a mixing bowl slightly larger than the size of your boule with a towel and flour it as well. Fold the towel to cover the bread and refrigerate overnight.
On day two, remove the loaf from the refrigerator and heat oven with cast iron pot to 500 degrees. Once heated, remove the pot from the oven and carefully turn the dough into the pot. Remove the towel and score or snip the top of the bread. Cover and bake at 450 degrees for 20 minutes. Remove the lid and continue to bake 15-20 minutes longer until desired crust is reached.