xiaoxl/recipe_data huggingface dataset:
Beefy Mushroom Skillet


Ingredients:
flour, cold water, red wine, ground black pepper, lean ground beef

Directions:
To make gravy:.
Combine Beefy Onion Soup, flour in a medium sauce pan. Set on high heat. Slowly stir in water. Add wine, Maggi Seasoning and pepper. Bring to a boil. Then, reduce heat to medium, stirring frequently. Stir 5-6 minutes or until gravy is thickened.
Cook noodles according to package directions and drain well.
Brown ground beef in skillet. Drain grease. Add mushrooms and sauté for about 3 minutes. Add gravy to beef, stir, then add noodles and mix well. Cook in skillet about 3-5 minutes.
Chicken Fricassee


Ingredients:
chicken, onion, carrot, butter, flour, chicken bouillon, dry white wine, parsley sprig, mushroom, lemon juice, salt

Directions:
Step 1: In a casserole or skillet, cook the carrots and onion in butter for 5 minutes over moderate heat. Cut the chiken in about 10 pieces. Add the cut-up chicken in the skillet. Turn it every minute for 4 minutes until slightly golden yellow.
Step 2: Lower heat, cover and cook very slowly. Turn the chicken once while cooking.
Step 3: Add salt, pepper and flour on both sides of the chicken. Cover and cook slowly for 4 to 5 minutes. And turn the chicken once during the process.
Step 4: Remove from heat. Boil the bouillon/stock and pour in over the chicken. Add the wine, parsley and just enough bouillon/stock or water to cover the chicken. Bring to the simmer. Cover and maintain for 30 minutes.
Step 5: Cook the mushrooms in butter with a drop of lemon juice. Retrieve the cooking juice of both the mushrooms and chicken. Simmer the cooking juice in a casserole for 3 minutes. Remove the fat from it. Then raise heat and boil, stir it well until the sauce reduces itself, enough to get 2 1/2 cups from it.
Step 6: Blend the egg yolks and cream. While beating it, add the sauce very slowly. Pour the sauce in the casserole again and cook at medium to high heat. Stir the sauce all the way. Boil for 1 minute. Add a drop of lemon juice and salt & pepper.
Step 7: Pour the sauce over the chicken and vegetabbles. Heat the chicken fricassee if needed. Add butter before serving.
Wine suggestion: Red Bordeaux wine or Saint Chinian, Rosé from Provence, Vouvray white wine.
Wannabe Goulash


Ingredients:
ground beef, onion, garlic clove, water, paprika, stewed tomatoes, tomato paste, Worcestershire sauce, elbow macaroni, corn, hominy

Directions:
brown ground beef and drain excess fat.
add onion and garlic to beef and cook until tender.
add water, tomato paste, worcestershire, stewed tomatoes, paprika and beef base.
Add uncooked macaroni and let simmer for about 20 minutes until macaroni is tender--add more water if needed.
Hominy/corn are optional if you like--I like it, the rest of the family doesn't.
Apple Cake IV
Category: desserts
By Ann

A great tasting, moist cake and a great way to use up extra apples

Ingredients:
5  apple - peeled, cored and sliced
2 cups all-purpose flour
½ teaspoon salt
4 teaspoons ground cinnamon
4 teaspoons baking powder
4  eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
4 teaspoons white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C) lightly grease and flour a 9x13 inch pan. Sift together flour, salt, cinnamon and baking powder. Set aside. In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in. Add four mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into 9x13 inch pan. In a small bowl, mix 4 teaspoons sugar with 1 teaspoon cinnamon. Sprinkle over cake. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.

Yields: 1 - 9x13 inch pan

Calories: 247.5
Fat: 13.3 g
Saturated fat: 1.8 g
Carbohydrates: 30.7 g
Sugars: 20.6 g
Dietary fiber: 1.6 g
Protein: 3 g
Cholesterol: 31 mg
Sodium: 142.1 mg
Chicken Nuggets


Ingredients:
boneless chicken, olive oil, garlic, ground black pepper, cayenne pepper

Directions:
Marinate chicken, garlic, oil and black pepper for 30 minutes., Combine bread crumbs and cayenne pepper., Coat chicken pieces., Place on jelly roll pan sprayed with non-stick spray., Bake in 475º oven for 15 minutes or until chicken is thoroughly cooked., Serve with BBQ sauce or your favorite dipping sauce.
Stove-Top Clambake


Ingredients:
sea salt, live lobsters, corn, pork sausage links, fingerling potatoes, clam, lemons, Three Compound Butters, butter

Directions:
Into a large pot or large kettle, pour about 3 to 4 inches of water. Add the salt, and a few handfuls of seaweed to come quarter way up the pot.* Nestle the lobsters on top of the seaweed. Layer the corn, sausages and potatoes and then the clams on top, and cover with a lid or tin foil.
Bring the pot to a boil over high heat, and then turn down to medium, and steam the 'clambake' for about 20 to 30 minutes, or until the clam shells have opened wide and the lobster has turned bright red. Scoop out all the pieces onto a serving platter, cut the lobster tail from midway through to the end and open up for ease of eating with your hands!
Serve with bottled hot sauce, lobster crackers and a pot of warm compound butter for dipping and slurping.
Cook's Note:
*The seaweed will act as the steaming bed. If you can't find seaweed, you can make a steaming bed with rocks.
Olive and Roasted Pepper Crostini


Ingredients:
French baguettes, extra virgin olive oil, kalamata olive, red bell peppers, yellow bell peppers, asiago cheese, fresh parsley, basil leaves

Directions:
Preheat oven to 350°F Prepare baking sheet by spraying with nonstick cooking spray.
Slice baguette and brush rounds with olive oil. Sprinkle the next 4 ingredients over the rounds and place on prepared baking sheet.
Bake for 10 minutes until the edges of the breads are crunch and the topping is hot.
Garnish with fresh basil leaves.
Healthy Apple Cider Vinegar Tea


Ingredients:
apple cider vinegar, honey

Directions:
Boil some water., Put the vinegar and honey in a pretty mug., Pour the boiling water over it and dissolve the honey., Drink and enjoy.
Apple Crisp


Ingredients:
quick oats, flour, butter, cinnamon, dark brown sugar, light brown sugar, granny smith apples

Directions:
Preheat oven at 350 degrees C.
To prepare crisp, place oats, flour, cinnamon, sugar, and butter in mixing bowl.
Mix (I like using my hands] together until crumbly.
Peel, core, and slice apples.
Place slices in sqaure baking pan.
I like to add a bit more cinnamon to the apples (1/2 tsp].
Spread crumble over apples evenly and press down gently but firmly.
Bake in oven until apples are tender.
Approximately 45 minutes.
Serve topped with ice cream, whipped cream, or cereal cream.
British Bacon Butty/ Sandwich


Ingredients:
back bacon, mayonnaise, tomato ketchup

Directions:
Preheat the oven grill to medium-high and cook the bacon until done- crisp but not dry. This should take 5-10 minutes.
Spread a thin layer of mayonnaise over one side of each slice of bread.
Top the mayonnaise with a thin layer of ketchup.
Place the bacon on one slice of bread and top with the other slice of bread.
Cut in half diagonally and serve hot!
NB Best served with a hot cup of tea!
Just Like Wendy's® Chili
Category: soups-stews-and-chili
By MontanaChef

After trying several clone recipes and adjusting them to my tastes, I've concocted what I think is the best clone. Serve topped with finely diced white onions and/or shredded cheese. Enjoy!

Ingredients:
2 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped
1  onion, chopped
1  green bell pepper, chopped
3 (14 ounce) cans stewed tomatoes
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 cup water
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning Mix)
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste

Directions:
Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes. Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning. Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 10 servings

Calories: 326.1
Fat: 14.8 g
Saturated fat: 4.7 g
Carbohydrates: 28.8 g
Sugars: 8.3 g
Dietary fiber: 7.8 g
Protein: 22.6 g
Cholesterol: 55.1 mg
Sodium: 1521 mg
Oranges And Lemons Pick-Me-Up!


Ingredients:
orange, juice of, honey

Directions:
Stir all together., Pour over ice cubes in a tall glass., Pick it up., Sip away!
Boiled Bagels
Category: bread
By Jandl

Bagels that are boiled before being baked.

Ingredients:
4 ¼ cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 tablespoon salt
1 tablespoon white sugar

Directions:
In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 40 mins
Yields: 1 dozen

Calories: 180.7
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 38.4 g
Sugars: 4.3 g
Dietary fiber: 1.4 g
Protein: 5 g
Sodium: 583.7 mg
Tims' Mom's Blueberry Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, egg, lemons, rind of, lemon juice, vanilla, milk, blueberries

Directions:
Cut butter into flour,sugar,baking powder and salt.
(like you do for pie crust] Add egg,lemon,milk vegetable oil and vanilla, stir just til moist fold in blueberries.
Bake in well-greased muffin tin at 400 degrees for 20 to 25 minutes.
muffin cups will be about 2/3 full.
Lamb Vindaloo


Ingredients:
grainy mustard, ground cumin, ground turmeric, cayenne pepper, salt, red wine vinegar, olive oil, onion, garlic cloves, lamb shoulder, coconut milk, water, green chili pepper

Directions:
Combine mustard, cumin, turmeric, cayenne, salt and vinegar in a cup and mix well. Set aside.
Put oil in large frying pan over medium-high heat. When the oil is hot, add the onion and cook until it's medium brown. Add the garlic and cook another 30 seconds. Add the spice paste and cook another minute. Add meat and stir-fry for about 3 minutes more.
Add the coconut milk and water, cover & bring to a boil. Lower heat to a simmer for 60-70 minutes.
** Optional . Depending on the thickness and amount of sauce you prefer, the liquid can be reduced at this point. (I like to reduce the liquid until it's about 1/2 the amount the original recipe calls for]. Uncover the pan, bring the liquid to a boil and simmer until the sauce is 1/2 the amount you started with. (About 10-15 minute].
Remove from heat & serve.
Raspberry Yogurt Muffins


Ingredients:
flour, sugar, baking powder, baking soda, salt, egg, fresh raspberries, frozen raspberries

Directions:
Line a 12-cup muffin tin with paper liners. Preheat oven to 400°.
In a large bowl combine flour, sugar, baking powder, baking soda and salt. Mix well.
In another bowl, whisk together orange juice, oil, almond extract, yogurt and egg. Add to dry ingredients and stir just until moistened. Fold in berries.
Spoon into muffin cups. Bake at 400º for about 20 minutes, or until golden.
Pan Seared Tuna with Citrus-Herb Vinaigrette
Category: side-dish
By Ryan Nomura

A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.

Ingredients:
½ cup olive oil
1 tablespoon chopped fresh parsley
¼ teaspoon red pepper flakes
4 (6 ounce) fillets ahi (yellowfin) tuna steaks, sushi-grade if possible
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 ½ teaspoons fresh lime juice
1 ½ teaspoons soy sauce
1  shallot, chopped
1 tablespoon chopped fresh parsley
1 ½ teaspoons fresh thyme
1 ½ teaspoons chopped fresh dill
1 tablespoon honey
1 teaspoon Dijon mustard
½  jalapeno or serrano chili pepper, seeded and chopped
1 ½ teaspoons minced ginger
¾ cup olive oil
Kosher salt and fresh cracked pepper to taste
48  haricots verts (thin, French green beans), trimmed
16  baby carrots, greens trimmed to 1/4-inch
16  grape or cherry tomatoes, halved
16  Nicoise, Gaeta, or Kalamata olives, pitted and halved
1  red onion, thinly sliced
1 cup chervil sprigs

Directions:
Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes. Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside. Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold. When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside. Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare. To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 4 servings

Calories: 695.6
Fat: 49.4 g
Saturated fat: 6.9 g
Carbohydrates: 21.7 g
Sugars: 8.7 g
Dietary fiber: 3.7 g
Protein: 42.8 g
Cholesterol: 76.7 mg
Sodium: 635 mg
A-Pizza-Teaser


Ingredients:
olive oil, garlic clove, tomatoes, green bell pepper, onion, dried oregano leaves, dried basil leaves, parmesan cheese

Directions:
Preheat oven to 400 degrees.
Separate biscuits horizontally to form 20 biscuits.
On round baking stone, arrange 6 biscuits, with edges touching, in circle.
Arrange remaining biscuits, edges touching, in another circle around center ring of biscuits.
Gently press biscuits together with fingers to heal, leaving outside edges for a petal effect.
Lightly spray/drizzle biscuits with oil.
Press garlic over biscuits, spread evenly.
Chop tomato, bell pepper and onion;, pringle evenly over biscuits along with oregano and basil.
Bake 15-17 minutes or until edgesare golden brown.  Remove from oven.
Immediately sprinkle grated cheese over warm biscuits.
To serve, pull biscuits apart.
Yummy Chicken Wraps With Roasted Veggies & Pesto!


Ingredients:
chicken fillets, courgettes, red onions, fresh basil leaf, flour tortillas, red pesto sauce, olive oil, salt, fresh ground black pepper

Directions:
Pre heat the oven to 180’c / 350’f / gas 4.
Deseed the peppers and cut into quarters and half again, place on a baking sheet.
Slice the courgette length ways and cut the onions into small wedges place on the baking sheet.
Season and drizzle with the olive oil – roast for 25 to 30 mins or until tender.
Heat a griddle pan or skillet. Season the chicken and cook for 20 to 25mins or until cooked through.
Spread 1 tsp of red pesto over each wrap, place some of the roasted vegetables and chicken on each wrap and a few basil leaves, Roll the wrap up and cut in half.
Cranberry, Apple, and Fresh Ginger Chutney
Category: side-dish
By foodelicious

This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.

Ingredients:
4 cups fresh cranberries
1 cup raisins
½ cup white sugar
¾ cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh ginger root
¼ teaspoon ground cloves
1 cup water
½ cup minced onion
½ cup chopped Granny Smith apple
½ cup finely chopped celery

Directions:
Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 224.4
Fat: 0.2 g
Carbohydrates: 58.5 g
Sugars: 48.3 g
Dietary fiber: 4.1 g
Protein: 1.1 g
Sodium: 17 mg
Virgin Mango Bellini


Ingredients:
mango, fresh lime juice, ginger ale, sugar, water

Directions:
Sugar Syrup:
Combine the sugar and water in a small saucepan: stir well. Bring the mix to a boil over medium high heat, and cook 45 seconds or until the sugar dissolves. Remove from the heat and let cool. Store the syrup in the refrigerator.
Yield: 2 cups.
Place the mango, lime juice, and sugar syrup in food processor. Process until smooth. Strain the mango puree and discard pulp. Pour 1/4 cup of the mango puree into each of 4 fluted glasses. Add 1/2 cup ginger ale(or sprite]; slowly pour 1/2 teaspoons grenadine down inside of each glass. Don't stir before serving! Enjoy!
Makes 4 servings.
Orange and Milk-Braised Pork Carnitas
Category: world-cuisine
By Chef John

It must have been the subliminal beer and liquor advertising that got me, because I wasn't even thinking about Cinco de Mayo when I decided to make this milk-braised pork carnitas recipe. The milk braising beforehand seems to give the meat a little extra succulence. The subtle sweetness from the orange is also very nice.

Ingredients:
3 ½ pounds boneless pork shoulder, cut into large pieces
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt, or more to taste
2 tablespoons vegetable oil
2  bay leaves
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1  orange, juiced and zested
2 cups whole milk

Directions:
Season pork with pepper and salt. Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot. Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours. Preheat oven to 450 degrees F (230 degrees C). Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed. Bake in preheated oven until pork is browned, about 15 minutes. Stir pork. Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 40 mins
Yields: 8 servings

Calories: 324.9
Fat: 24.1 g
Saturated fat: 8.5 g
Carbohydrates: 3.7 g
Sugars: 2.8 g
Dietary fiber: 0.4 g
Protein: 22.4 g
Cholesterol: 84.2 mg
Sodium: 804.7 mg
Saskatoon Berry Oat Muffins
Category: bread
By Melanie McClare

Saskatoon berries are a nice alternative to blueberries, with a slightly tart bite to them. They taste great in this oat muffin recipe.

Ingredients:
¾ cup rolled oats
¾ cup milk
1 ½ cups all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable oil
1  egg, beaten
1 cup frozen saskatoon berries
1 tablespoon brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan. Stir oats and milk together in a small bowl; set aside. Whisk flour, white sugar, baking powder, baking soda, and salt together in a large bowl. Whisk vegetable oil and egg together in a separate bowl; stir egg mixture into flour mixture just until batter is combined. Fold oat mixture into batter; fold in saskatoon berries. Divide batter evenly into the prepared muffin cups; sprinkle muffins with brown sugar. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in  pans 10 minutes. Serve warm or cool completely on a wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 214.4
Fat: 10.4 g
Saturated fat: 1.6 g
Carbohydrates: 27.4 g
Sugars: 11.5 g
Dietary fiber: 1.2 g
Protein: 3.4 g
Cholesterol: 16.7 mg
Sodium: 175 mg
Chef Joey's Vegan  Bread Pudding


Ingredients:
margarine, soymilk, egg substitute, water, sugar, sea salt, cinnamon, raisins

Directions:
Preheat your oven to 350'F.
Put the margarine in a bowl big enough to accommodate 2 cups of milk.
Put the sugar, cinnamon and salt into another bowl and mix well.
Put the milk in a saucepan and heat until just before the boiling point.
Pour the heated milk into the bowl with the margarine in it.  Mix until the margarine is completely melted.
In a 9x13" oven safe dish add the bread and raisins.
Mix the egg replacer with water.  I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water.  Stir to incorporate.
Gradually add the egg replacer to the milk mixture.
Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
Pour the hot water into the outer dish being careful not to get any in the pudding dish.
Bake for 40-45 minutes.
The custard should be creamy.  Remember you didn't use eggs here so it won't be set exactly the same.  As it cools it will firm up a bit.
Serve either warm or cold, plain or with your favourite sauce.
Bon Appetit.