xiaoxl/recipe_data huggingface dataset:
Instant Fruit Sorbet


Ingredients:
banana, sugar

Directions:
Cover cookie sheets with plastic wrap and lay all chopped fruit on top in a single layer.
Freeze until firm and icy, about 2 hours.
Place one type of fruit in a food processor and process until grainy.
Add orange juice and sugar to taste and process until smooth.
Return to freezer until ready to serve, repeat with remaining fruit pieces.
Arrange in chilled bowls and serve immediately.
Weight Watchers No Points Value Vegetable Soup


Ingredients:
garlic cloves, onion, carrots, celery rib, zucchini, green cabbage, swiss chard, cauliflower, broccoli, thyme, vegetable broth, fresh parsley, fresh chives, table salt, black pepper, fresh lemon juice

Directions:
Put garlic, vegetables, thyme and broth into a large soup pot.
Cover and bring to a boil over high heat; reduce heat to low and simmer 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
Amazing Marinade


Ingredients:
beef, Worcestershire sauce, sugar, feta cheese

Directions:
Pick your favorite way of preparing meat. I sliced a thick steak and put this in a foil pouch. This would work well in a pressure cooker, too.
Place meat, sauces, seasoning and sugar together. Adjust the amounts to your preferences. The sugar makes the meat more tender and is perfect for tough cuts. Cook until meat is done.
Add feta cheese and cover to let cheese melt.
Serve with pasta, rice or potatoes and don't plan on leftovers!
Chocolate Chocolate Chip Multigrain Waffle


Ingredients:
white whole wheat flour, cornmeal, cocoa powder, baking powder, baking soda, kosher salt, cinnamon, eggs, milk, black coffee, maple syrup, vanilla extract

Directions:
In a large bowl mix the dry ingredients (both flours, cornmeal, cocoa powder, baking powder, baking soda, salt and cinnamon].
In a medium bowl whisk together the eggs and yogurt until smooth. Slowly add the milk (I use plant-based], coffee, maple syrup if using and vanilla; stirring after each addition.
Pour the wet ingredients into the dry. Stir until the ingredients are thoroughly combined. The batter will be a bit lumpy. Let rest 10 minutes.
Meanwhile, prepare and preheat your waffle iron as needed.
After the batter has rested, check the consistency. It will be thick but spreadable.
Stir in the chocolate chips.
Prepare the waffles in accordance with your waffle iron. My 7" Belgian uses about 1/2 cup of batter per waffle.
Enjoy!
**I make oat flour by grinding instant or old-fashioned rolled oats into a fine powder with my blender or food processor.
Spicy Tex-Mex Salad
Category: salad
By Taseia Armstrong

This is an unusual salad that everyone in my office loves.  I get requests for it time and time again.

Ingredients:
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 ½ cups shredded Cheddar and Monterey cheese blend
1 (10 ounce) package chopped romaine lettuce
3  tomatoes, chopped
1 (16 ounce) bottle Catalina salad dressing
1 (16 ounce) package corn chips

Directions:
In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.

Prep time: 5 mins
Total time: 5 mins
Yields: 10 to 15 servings

Calories: 542
Fat: 33.1 g
Saturated fat: 6.5 g
Carbohydrates: 52.7 g
Sugars: 11.9 g
Dietary fiber: 7.1 g
Protein: 10.7 g
Cholesterol: 12 mg
Sodium: 1077.3 mg
Green Beans With Balsamic Pesto


Ingredients:
fresh basil leaves, parmigiano-reggiano cheese, garlic clove, salt, fresh ground black pepper, extra virgin olive oil, green beans, dark brown sugar

Directions:
Making the Pesto:
Combine the basil and Parmigiano-Reggiano cheese in a blender or food processor and blend until the basil is finely chopped, but not pureed.
Add the olive oil, and garlic and blend until almost smooth.
Season with salt and pepper and set aside.
Cooking the Beans:
Pour about 2 inches of water into a 6 quart pot.
Place a collapsible steamer in the pot, cover, and bring to a full boil.
Place beans in the steamer, cover the pot, and steam 6 minutes, or until tender crisp.
Mix 4 tablespoons balsamic vinegar with 1/2 teaspoon dark brown sugar.
Remove the beans to a shallow serving bowl.
Add the pesto to the beans, stirring in the vinegar/sugar mixture.
Toss to thoroughly coat the beans.
Taste for seasoning and serve hot or at room temperature.
Note: Refrigeration will alter the flavors so best served right after the pesto and beans are combined.
Bondi Rip, a Mango Shake


Ingredients:
mango, banana

Directions:
In a blender, put the mango, banana & pineapple juice & process until smooth, then add the ice cubes & blend until smooth.
Drizzle a little raspberry syrup down the inside of 2 tall glasses, then pour in the blended fruit & stir to combine.
Serve immediately.
Green Olive Relish


Ingredients:
green olives, flat leaf parsley, basil leaves, pine nuts, lemons, garlic, capers, extra virgin olive oil

Directions:
Place all ingredients into a bowl and stir to combine., Serve with bread and ricotta.
Coffee Icing
Category: desserts
By Carol

Use strong brewed coffee in this quick and easy cake icing recipe with butter and vanilla extract.

Ingredients:
2 cups confectioners' sugar
¼ cup butter, softened
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract

Directions:
Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth.  Add more liquid or confectioners' sugar as needed.

Yields: 1 - 1/3 cups

Calories: 225.6
Fat: 7.7 g
Saturated fat: 4.9 g
Carbohydrates: 39.9 g
Sugars: 39.3 g
Protein: 0.1 g
Cholesterol: 20.3 mg
Sodium: 55.1 mg
Old Fashioned Chicken Soup (Made Easy)


Ingredients:
chicken broth, chicken, onion, celery, fresh parsley, fresh thyme leaves, garlic clove, poultry seasoning, ground nutmeg, black peppercorns, bay leaf, kosher salt, fresh mushrooms

Directions:
POUR 64 ounces Trader Joe's Organic Free-Range chicken broth into a 4-quart pot; heat to a low gentle boil.
SNIP 1 tablespoon fresh parsley into broth.
PULL fresh thyme leaves from stem using thumb and forefinger against the growth direction, to yield about 1 1/2 teaspoons; add to broth.
ADD 1/4 teaspoon poultry seasoning to broth, along with two pinches (1/8 teaspoon] ground nutmeg, 2 pinches (1/8 teaspoon] ground savory, 1 bay leaf, and 5 whole black peppercorns (or 1/4 teaspoon ground black pepper].
CHOP 1 large onion into 1/2'' pieces and add to broth; MASH 1 large clove garlic with a garlic press; add to broth.
MEASURE 1 1/2 cups whole baby carrots; add to broth.
SLICE rinsed celery into 3/4'' diagonal-cut slices to make 2 cups; add to broth (if fresh mushrooms are desired they may be sliced and added to broth now].
COVER and simmer broth, vegetables, herbs and seasonings until vegetables are tender yet firm (6 ounces egg noodles may be added now if desired].
REMOVE skin from rotisserie chicken and meat from bones; coarsely chunk or dice chicken meat into bite-sized pieces to yield 2-3 cups; STIR in chunked chicken until heated; REMOVE bay leaf and peppercorns; SEASON to taste with kosher salt if desired.
SERVE soup hot in bowls; SAVOR the old-fashioned goodness!
Icebox Cake (Magnolia Adaptation)


Ingredients:
heavy cream, sugar, vanilla extract

Directions:
In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
Spread with 1/2 cup whipped cream, making a 7-inch circle.
Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over]. Cover with plastic wrap and refrigerate overnight.
To serve, dust top lightly with cocoa powder or chocolate shavings.
Cinnamon, Raisin and Toasted Nut Spread


Ingredients:
cream cheese, real maple syrup, lemon zest, ground cinnamon, nutmeg, raisins, currants, toasted hazelnuts

Directions:
*NOTE: If you wish, you can coarsely chop the raisins before adding to the other ingredients. I preferred the texture better when the raisins were chopped.
In a medium bowl, combine the cream cheese, maple syrup, lemon zest, cinnamon and nutmeg. Mix until creamy and smooth.
Stir in the raisins and nuts. Cover well and refrigerate until ready to serve.
Taste and adjust seasonings before serving.
Nutella Brownies


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

Directions:
Preheat oven to 350-degrees F. Grease a 13x9" glass baking dish.
Using an electric mixer, combine sugars & vanilla with melted butter. Add the eggs 1 at a time, beating well after each egg.
In a separate bowl, whisk together flour, cocoa, and baking powder.
Add flour mixture slowly to the butter, sugar, and egg mixture. Mix well.
In the microwave, heat Nutella until it thins out a bit (approximately 1 minute]. Stir it well.  Stir the softened, melted Nutella into the batter. then pour it into a prepared baking dish.
Bake for 30 minutes.
Allow to cool completely before cutting.
For a special treat, frost with chocolate buttercream icing.
Beef Puchero (A Mexican Stew With Hominy & Vegetables)


Ingredients:
beef stew meat, salt, cumin, chili peppers, tomatoes with juice, yellow hominy, white sugar, sugar substitute, corn, yellow onions, fresh green beans, turnips, green chili peppers, green apples, fresh lemon

Directions:
Slow method for Large Groups:
In large stockpot,add beef, veal and knuckle bone. (ask butcher to save you one].
Fill with cold water just to cover, no more.
Add salt, cumin and chili powder.
Cover and cook to a boil for 10 minutes.
Skim the white scum from water.
Add tomatoes and hominy to stockpot with juices.  Add sugar. Stir.
In old clean pillowcase or  cheescloth bag, layer the vegetables in the order given, starting with corn ending with chili peppers.
Take one lemon half, squeeze the juice out, as much as you can get, place the lemon cut side down.Add the apple slices and squeeze juice from other lemon half.Pul the lemon half in the sack. Close the sack with twist tie or string.
Simmer on low heat for 3 hours.
Dump out the vegies on a large platter and cut in serving pieces.
Serve meat and juice in a large tureen.
Serve with tortillas, mexican hot chocolate or beer.
Fast method:
Place everything in a pressure cooker except the apple slices. Cook at 15 pounds pressure for 20 minutes. Take off burner and let steam decrease. After pressure is gone, release lid, and spoon out vegetables on platter, serve meat and broth in a tureen.
Corn and Rice


Ingredients:
rice, whole kernel corn, sweet creamy butter, margarine, salt, pepper, paprika, red cayenne pepper

Directions:
Pepare either the Rice a Roni or the rice (your choice on type] as directed by the instructions on the box or bag.
Once the rice, or Rice a Roni, is fully cooked drain the corn and add it to the rice.
Add the butter next.
Then add the salt, pepper, and paprika.
Add red pepper to taste, the more pepper the spicier the dish will be.
Stir it all together and then let sit for 5 more minutes on low heat.
Serve at once or place in fridge for a later meal.
It will keep for about 4 days in the fridge.
Peach Butter Pecan Dessert


Ingredients:
butter, pecan pieces, coconut

Directions:
Pour the peaches and juice of two cans in a 9x13 pan., Sift the cake mix over the peaches., Pour the melted butter over the cake mix., Pour the peaches and juice of third can on top of butter and cake mix., Sprinkle the coconut and nuts on top., Bake at 350 degrees F for 40 minutes or until brown and bubbling.
7-Up® Biscuits
Category: bread
By brighteyes_22

You'd never believe that these biscuits have only four ingredients and one of them is soda! They can be whipped up in no time and come out light and fluffy with a decadent flavor.

Ingredients:
2 cups all-purpose biscuit baking mix
½ cup lemon-lime soda
½ cup sour cream
¼ cup butter, melted

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet. Whisk baking mix, lemon-lime soda, sour cream, and melted butter in a bowl until batter is smooth. Drop biscuits by large spoonful onto the prepared baking sheet. Bake in the preheated oven until biscuits are golden brown, 12 to 15 minutes. Let biscuits rest for about 5 minutes before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 biscuits

Calories: 210.6
Fat: 13.3 g
Saturated fat: 6.7 g
Carbohydrates: 20.8 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 2.6 g
Cholesterol: 21.6 mg
Sodium: 428.2 mg
Lemon Honey Thyme Focaccia


Ingredients:
water, honey, lemon zest, whole wheat flour, cornmeal, unbleached white flour, salt, fresh thyme, honey, honey

Directions:
With all ingredients at room temperature, place in bread machine except the 1/3 cup honey. Program for Dough and start. After the final cycle, remove the dough to a lightly floured work surface.
Use your hands to pat the dough into a 10-inch disk and place it on an oiled pizza pan or baking sheet. Allow the dough to rise 30 minutes and then use your finger to gently poke a dozen slight indentations around the top of it.
Preheat the oven to 400F with the rack in the center position. Bake the focaccia for 12 minutes at 400F, then lower the temperature to 375°F Remove the focaccia and quickly drizzle the honey over the top:it should collect in the holes as well as drip over the entire surface. Continue baking an additional 12 - 14 minutes. If the top is getting too brown, cover it with a tent of foil (so as not to disturb the honey]. Cut the focaccia into wedges and serve hot, warm, or at room temperature with a dish of additional honey for dipping.
Baja Spinach Dip


Ingredients:
onion, garlic cloves, canola oil, tomatoes and green chilies, cream cheese, salt, red wine vinegar, black olives

Directions:
In a large skillet, bring 1/2 inch of water to a boil.
Cut stems off spinach, cut leaves in thirds.
Add spinach; cook for 2 minutes or until wilted.
Drain well.
In a large skillet, saute onion in oil until tender, the baking does not cook them much so sauté to your preference. Add garlic.
Stir in tomatoes and cream cheese until blended.
Remove skillet from burner.
Stir in spinach, salt, cheese blend, vinegar, pepper sauce, and sliced black olives (if adding].
Transfer to a greased 8  inch square baking dish.  At this point, you could refrigerate until you bake it.
Bake, covered, at 350 degrees for 30 to 35 minutes or until bubbly and lightly browned.
Serve warm with tortilla chips or toasted pita.
Pumpkin and Raisin Crumble Tart


Ingredients:
plain flour, icing sugar, butter, egg, fresh pumpkin, raisins, light brown sugar, butter, ground mixed spice, plain flour, butter, brown sugar, walnuts

Directions:
Preheat oven to 200c
Sift the flour and icing sugar together in a large bowl.
Chop the butter into the flour and and rub gently with finger tips to make and breadcrumb like mixture.  ( I use a processor ].
Add the egg into the crumbs and bind all together, to form a ball of pastry. Wrap in cling film and chill for 20 minutes.
Line a 10", loose based tart tin with the rolled out pastry. prick the pastry all over with a fork and then bake it blind for 20 mins till golden.
In a pot mix together the pumpkin, raisins, peel, sugar, butter and spice with 1 tbsp water. Mix well and cook for 10 minutes.
Pack the pastry case with the pumpkin mixture.
using the butter add the flour and make more crumbs for the crumble topping, stir in the sugar and chopped nuts.
Spoon the crumble mix over the pumpkin and and bake for about 40 mins, till the top is golden and crisp.
Tres Leches Bread Pudding


Ingredients:
sweetened condensed milk, evaporated milk, sugar, vanilla extract, ground cinnamon, kosher salt, sugar, unsalted butter, buttermilk, light corn syrup, vanilla extract, ground cinnamon, salt, baking soda

Directions:
Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhang for handles. Meanwhile, in a large mixing bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg yolks. Toss in the cubed bread and the almonds and mix to coat all the bread. Add the mixture to the slow cooker, cover and cook on low until the center of the bread pudding is set, about 4 hours. Remove the lid and cool. Use the foil handles to lift the bread pudding from the slow cooker. Drizzle individual servings with Cinnamon Sugar Sauce and top with freshly whipped cream.
Cinnamon Sugar Sauce:
In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk, corn syrup, vanilla and cinnamon and salt and bring to a boil over medium-high heat. Remove from the heat and slowly add the baking soda. At first the sauce will bubble up, just keep stirring. Sauce will thicken as it cools.
Cook's Note:
This syrup is a great addition to pancakes, waffles or any dessert.
Balsamic and Garlic Marinated Steak


Ingredients:
chili sauce, brown sugar, olive oil, garlic, salt, ground black pepper, top round steaks

Directions:
Mix all the ingredients except for the steak in a shallow glass dish or a food storage bag.
Add steak, turning to coat.
Cover the dish or seal the bag.
Refrigerate at least 8 hours or overnight, turning occasionally.
Remove steak from the marinade; reserve marinade.
Grill over direct high heat for 5 minutes; turn steak and sear the other side.
Move steak to a cooler part of the grill; cover and grill until desired doneness, turning and brushing with reserved marinade once or twice. (This is a good time to place packet potatoes or a vegetable packet over the hot side of the grill to go with your steak.  Don't forget to turn them occasionally while your steak cooks].
Discard any remaining marinade.
To serve, cut beef into slices across the grain into slices.
Hearty Spinach & White Bean Vegetable Soup


Ingredients:
cannellini beans, diced tomatoes, onion, celery, carrot, garlic cloves, frozen corn kernels, dried basil, dried oregano, fresh parsley, bay leaves

Directions:
Place all of the ingredients in your crock pot.  Cover and cook on high for 4-5 hours (depending on your cooker].
Can add a pinch to 1/2 teaspoon of crushed red pepper as well, depending upon your taste.
Remove bay leaves before serving.
Peri Peri African Chicken
Category: world-cuisine
By UKNO1CHEF

This is a great spicy marinade recipe, a traditional African dish, great for BBQ. Nice with salad and fries, but I like adding it to a pita with salad and garlic Greek yogurt (3/4 cup Greek yogurt and 3 cloves of crushed garlic with finely chopped chives). Don't go on a date though, gives you wicked garlic breath!

Ingredients:
¼ cup paprika
2 tablespoons hot chili powder
1 cup fresh lemon juice
3 cloves garlic, minced
1 ½ teaspoons chopped fresh ginger
1 ½ teaspoons salt
4  bone-in chicken breast halves

Directions:
In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours. Preheat a grill for medium heat. Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Prep time: 5 mins
Cook time: 15 mins
Total time: 3 hrs 20 mins
Yields: 4 servings

Calories: 348.4
Fat: 13.3 g
Saturated fat: 3.6 g
Carbohydrates: 12.1 g
Sugars: 2.5 g
Dietary fiber: 4.2 g
Protein: 46.8 g
Cholesterol: 126.6 mg
Sodium: 1022.6 mg
Mexican Breakfast


Ingredients:
olive oil, corn tortillas, onion, garlic, tomatoes, dried oregano, eggs, sharp cheddar cheese, salsa

Directions:
In a large skillet, heat the olive oil over medium-high heat.
Add the tortilla pieces and cook for 2 to 3 minutes, until they begin to get crisp, stirring occasionally.
Add the onion, jalapeño pepper, and garlic, and saute for 1 to 2 minutes, or until the onion is transparent.
Stir in the tomato and oregano; mix well.
Add the eggs and stir to scramble until the eggs are set.
Remove the skillet from the heat, add the cheese,and stir until the cheese is melted.
Top with the salsa and serve.
Almond Butter - Chocolate Sauce/Shell


Ingredients:
almond butter, sea salt

Directions:
Place almond butter, chocolate chips and salt into a small microwave-safe bowl.
Microwave for 30 seconds, remove and stir.  Repeat until chocolate chips are melted, and mixture is smooth.
Pour over ice cream or your choice of dessert.
Carolyn's Ham Stew


Ingredients:
ham, frozen green beans, onions, water, potatoes, salt, pepper

Directions:
Put the ham, beans, onions and water in a large dutch oven and cook for 1 hour.
Add Salt and Pepper to taste - be careful not to oversalt - the ham will add to salt.
Add the potatoes and continue cooking for about 20 minutes, until potatoes are fork soft.
Freezer Chocolate Coconut Walnut Cookies
Category: desserts
By madelineolivia

This freezer cookie recipe is easy and delicious! It's very nice for days when you don't want to bake or use the oven. Keep frozen until ready to eat.

Ingredients:
¾ cup white sugar
2 tablespoons cocoa powder
¼ teaspoon salt
¼ cup milk
¼ stick butter
¾ cup unsweetened flaked coconut
½ cup quick oats
½ cup old-fashioned oats
½ cup chopped walnuts
¼ cup smooth peanut butter
½ teaspoon vanilla extract

Directions:
Mix together sugar, cocoa powder, and salt in a saucepan. Stir in milk and butter. Turn heat to medium and bring to a boil. Cook for 1 1/2 minutes. Remove from heat. Stir the hot mixture continuously while adding flaked coconut, quick oats, old-fashioned oats, walnuts, peanut butter, and vanilla extract. Mix well. Spoon onto waxed paper-lined cookie sheets and freeze for 3 hours.

Prep time: 10 mins
Cook time: 5 mins
Total time: 3 hrs 15 mins
Yields: 24 cookies

Calories: 98.9
Fat: 6.1 g
Saturated fat: 2.8 g
Carbohydrates: 10.5 g
Sugars: 6.9 g
Dietary fiber: 1.3 g
Protein: 1.9 g
Cholesterol: 2.7 mg
Sodium: 45.8 mg
Bacon and Sweet Corn Pasta


Ingredients:
farfalle pasta, bacon, zucchini, fresh corn kernels, heavy cream, basil, pine nuts

Directions:
Boil pasta in a large pot of salted water.  Drain pasta, reserving 1 cup pasta water.
Cook bacon in a large skillet until crisp.  Transfer bacon to plate and reserve 1 Tablespoon drippings.
Saute zucchini and corn in the drippings in the same skillet until tender, 5-6 minutes.  Add pasta to corn and zucchini in skillet.
Stir in bacon, cream, basil and pine nuts.  Add reserved pasta water, as needed to loosen sauce.  Season with salt and pepper.
Hawaiian Banana Bread


Ingredients:
granulated sugar, margarine, bananas, eggs, cake flour, salt, baking soda

Directions:
Preheat oven to 350 degrees Farenheit.
Cream sugar and margarine.
Add bananas and eggs.
Sift cake flour, salt, and baking soda 3 times.
Blend flour mixture into banana mixture, making sure not to overmix.
Turn batter into 2 greased 9x5x3-inch loaf pans.
Bake for 55 minutes, or until toothpick inserted in center of loaf comes out clean.
Turn out immediately to cool on wire rack.
Bubble Gum Ice Cream


Ingredients:
milk, heavy cream, sugar, vanilla extract, salt

Directions:
Whisk milk, heavy cream and sugar over medium heat for 5 minutes until sugar melts.
Whisk egg yolks and gradually add them to the milk mixture, stirring constantly until slightly thickened, about 2-3 minutes. Make sure the egg yolks are well combined.
Stir in the vanilla extract and salt.
Add the pieces of pink bubble gum and bring to a light boil. Whisk until the gum softens and the mixture has thickened, 7 - 10 minutes. Remove from heat and strain to remove of the gum particles.
Add few drops of red food coloring to the mixture, cover, and place in the fridge until completely cold. At least for 3 hours or overnight.
Pour the mixture into an ice cream machine and churn for 20-30 minutes until frozen, according to the manufacturer’s instructions.
Add the gumballs and stir carefully.
Transfer to plastic container and place in the freezer for an hour before serving.
Easy suggestion: take the ice cream out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. It is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry].