xiaoxl/recipe_data huggingface dataset:
Pasta Frittata


Ingredients:
onion, green bell pepper, red sweet bell pepper, margarine, mozzarella cheese, eggs, milk, parmesan cheese, dried basil, oregano, seasoning salt, white pepper

Directions:
In a skillet, saute onion and both peppers in margarine over medium heat for 5 minutes, but do not brown.
In a large bowl, combine onion-pepper mixture and spaghetti and toss.  Add mozzarella cheese and toss.
In a separate bowl, beat eggs, milk, parmesan cheese, basil, oregeno, seasoned salt, and pepper.
Add spaghetti mixture and pour into buttered 9x13 inch baking dish.
Cover with foil and bake at 375 degrees for 15-20 minutes.
Uncover and make sure eggs are set.  If not, bake 2-3 minutes longer.
Vegan Pumpkin Pie


Ingredients:
pumpkin puree, sugar, salt, cinnamon, ginger, clove, soft tofu, pure vanilla extract

Directions:
Preheat oven to 425.
Place pie shell in pie dish and put to the side.
Place tofu into a food processor and blend until smooth. Should look like the texture of cream cheese. Once tofu is smooth, add in pumpkin and sugar and mix well. Then add in salt, spices and ginger.
Place mixture into your pie crust and put into the oven.
Bake at 425 for 20 minutes. Then turn oven to 350 and bake for another 30 to 40 minutes.
Chill and Serve.
Zee Ultimate Greek Salad


Ingredients:
roma tomatoes, red bell pepper, red onion, English cucumber, garbanzo beans, feta, lettuce leaf, olive oil, red wine vinegar, oregano, salt, pepper

Directions:
Prepare the dressing:
In a small bowl, combine vinegar, oregano, salt and pepper. Slowly add olive oil, whisking to combine. Set aside.
Rinse and drain beans.
Dice tomatoes, bell pepper, onion, cucumber. Remove excess liquid from tomatoes.
Put vegetables and beans in a large bowl.
Toss dressing with salad. Add feta, lightly toss.
Best if refrigerated for an hour or two before serving (that is --  if you can wait that long].
Serve over lettuce leaves if desired.
Flash Fried Spinach (Or Escarole)


Ingredients:
fresh spinach, escarole, parmesan cheese

Directions:
Heat oil in a deep fryer (or deep pot] to 375°F.
Deep fry spinach in batches (about a handful at a time] for about 30 seconds.
Remove and drain on paper towels.
Sprinkle with parmesan to taste.
Chicken Stew with Roasted Balsamic Vegetables


Ingredients:
red onion, olive oil, garlic, dried thyme, dried rosemary, dried tarragon, salt, pepper, green beans, dry white wine, boneless skinless chicken breast halves, flour

Directions:
Lightly grease a large roasting pan.
Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt, and pepper.
Mix well.
Roast, uncovered, at 425 degrees F for 30 minutes minimum, stirring after 15 minutes.
Add green beans and roast 10 minutes longer.
Meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan.
Bring to a boil.
Add chicken cubes.
Reduce heat to medium-high.
Cook, uncovered, for about 12 minutes, or until chicken is cooked.
Add roasted vegetables to saucepan.
Stir in 2 1/2 cups broth.
In a small bowl, stir together flour and remaining broth until no lumps remain.
Add to saucepan.
Cook for about 3 minutes, until stew is bubbly and thickened.
Serve hot.
Strawberry Pie without Jell-O®
Category: desserts
By Brandi Rose

This strawberry pie recipe was inspired by my grandpa's famous (at least famous among our family and friends) pie recipe. He made strawberry pies every summer and always put the filling in a graham cracker crust and topped it with Cool Whip®.

Ingredients:
2 pounds fresh strawberries
¾ cup white sugar
¾ cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
1 (9 inch) deep-dish graham cracker pie crust
1 (8 ounce) tub whipped topping (such as Cool Whip®)

Directions:
Slice 3/4 of the strawberries and place in a bowl. Puree remaining strawberries in a food processor until smooth and transfer to a saucepan over medium heat. Add sugar, water, cornstarch, and lemon juice and bring to a boil, stirring often, about 5 minutes. Stir continuously until as thick as jam, about 5 minutes more. Pour mixture over sliced strawberries in the bowl and stir to combine filling. Pour filling into pie shell and refrigerate until set, about 3 hours. Slice and serve with a dollop of whipped topping.

Prep time: 15 mins
Cook time: 10 mins
Total time: 3 hrs 25 mins
Yields: 1 9-inch pie

Calories: 311.9
Fat: 7.8 g
Saturated fat: 1.6 g
Carbohydrates: 58.4 g
Sugars: 38.9 g
Dietary fiber: 2.7 g
Protein: 2 g
Sodium: 188.4 mg
Hurry up Alfredo Sauce (From Vegan Yum Yum)


Ingredients:
whole wheat pasta, soymilk, unsalted cashews, nutritional yeast, tamari, soy sauce, tahini, lemon juice, Dijon mustard, paprika, nutmeg, salt, pepper, garlic cloves

Directions:
Boil the pasta until tender but not mushy., Combine everything else in the blender and blend until smooth., Drain the noodles, return to the pot and pour the sauce over until well heated., Would be great to mix in some cooked veggies too., Serve hot.
She Crab Soup  (((Delicious)))


Ingredients:
heavy whipping cream, pepper, cream sherry, garlic granules, curry powder, paprika

Directions:
Mix both Cream of Celery and Cream of Mushroom soups in a pot.
Add the crab meat, the claws and crab segments and slowly bring to a light boil.
Add the cream and the rest of the ingredients, except for the paprika and simmer for 15 minutes.
Add the crab roe to the soup, or if you do not have crab roe, take the hard boiled egg yolks that are sieved and add them to soup.
Serve and lightly sprinkle paprika on top of each serving.
Cinnamon Zucchini "brownies"


Ingredients:
zucchini, cinnamon, butter, baking powder, brown sugar, salt, egg, nutmeg, vanilla, flour

Directions:
Preheat oven to 350 degrees. grease & flour a 9 x 9 pan.
Mix dry ingredients. Cream the butter. Add the sugar & egg, then the dry ingredients alternately with zucchini, and finally the vanilla and  nuts.
Turn into pan and bake about 40 minutes. Cut into squares when nearly cool.
Asparagus Flatbread With Avocado Cream


Ingredients:
milk, fresh basil leaf, lemon juice, asparagus spears, red onion, prosciutto, focaccia bread, olive oil, garlic cloves

Directions:
Preheat oven to 425°F (220°C]. Meanwhile, purée avocado with milk, basil, lemon juice, salt, pepper and pepper flakes, in a blender or food processor until smooth. (Add extra milk as needed to achieve a mixture that is easy to drizzle.].
Bring a large pot of salted water to a boil. Add asparagus; after 1 minute add red pepper and cook for 2 minutes longer. Transfer asparagus and red pepper to an ice water bath; drain and dry well. Cut the asparagus in half, lengthwise.
Blend oil with garlic and brush evenly over the flatbreads; bake for 8 to 10 minutes or until crisp and golden; transfer to a cutting board. Drizzle half of the avocado mixture over the flatbreads. Garnish with asparagus, red pepper, onion and prosciutto; drizzle with additional sauce. Makes 8 entrée servings.
Tip: Substitute the prepared flatbreads with store–bought or homemade pizza dough; roll out to size and increase the baking time to 15 minutes.
Madelines


Ingredients:
flour, baking powder, cardamom seed, nutmeg, allspice, eggs, sugar, vanilla, butter, margarine

Directions:
Preheat oven to 400 degrees F.
Spray maleleine pan (36 molds] with cooking spray or grease pan with butter.
Combine first five ingredients (flour- allspice] in bowl.
In top of double boiler, stir eggs over simmering water for 5 minutes or until slightly cooked.
Transfer eggs to mixing bowl.
Beat eggs and sugar together until eggs are pale yellow and mixture is triple in vol.
Sift half of the dry ingredients over the egg/sugar mixture and gently fold in.
Repeat with remaining dry ingredients.
Fold in vanilla.
Fold in melted butter in three additions.
Spoon batter into molds, filling molds 3/4 full with batter.
Bake 10-15 minutes or until cookies are golden brown.
Cafe Pucci


Ingredients:
golden rum, brown sugar

Directions:
Warm liquors in a heat-proof cup, stir in sugar, and add espresso., Stir again, top with cream, and serve.
Hatch Chile Verde
Category: soups-stews-and-chili
By Yoly

Hubby and I are Hatch chile fanatics. We buy 50 pounds of roasted Hatch chiles when they are in season. We portion them out and freeze them so they are readily available. This chile verde does not call for tomatillos because I wanted the chiles to be the star of the recipe.

Ingredients:
8  Hatch chile peppers, or more as needed
2 pounds pork butt, cut into 1-inch chunks
½ cup water
½ teaspoon salt
1 tablespoon oil, or as needed
1  onion, diced
6 cloves garlic, pressed
1 tablespoon ground cumin
¼ cup all-purpose flour
4 cups chicken broth, or more as needed
1 (14.5 ounce) can diced tomatoes
salt and ground black pepper to taste

Directions:
Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside. Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside. Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.

Prep time: 20 mins
Cook time: 2 hrs 20 mins
Total time: 2 hrs 50 mins
Yields: 8 servings

Calories: 218.7
Fat: 11 g
Saturated fat: 3.6 g
Carbohydrates: 13.4 g
Sugars: 5.4 g
Dietary fiber: 2.3 g
Protein: 15.7 g
Cholesterol: 51.5 mg
Sodium: 862 mg
Chicken Kelaguen - in Depth


Ingredients:
soy sauce, lemon juice, onion, broiler-fryer chicken, fresh coconut, lemon juice, green onions

Directions:
Mix soy sauce with lemon juice.  Add finely chopped onion and peppers.  Let sit a few days in the refrigerator to let the flavors blend.
Marinate the chicken in the Finadene sauce overnight.  Grill/broil the chicken, basting with the sauce.  After it is done, cool the chicken, debone and shred it.
Open the coconut and discard the liquid inside.  Grate the coconut meat.  After the coconut is grated, pick it up in your hands and squeeze it over a bowl to collect the milk.  Mix the milk with an equal amount of lemon juice and chill.
Mix the green onions, peppers, and coconut meat to the chicken.  Slowly mix the coconut milk and lemon juice into the chicken, stirring well.
Serve warm on or in pita bread.
Healthy Chocolate Energy Bites


Ingredients:
granola cereal, dates, coconut oil

Directions:
Add granola to food processor; pulse until coarsely ground. Transfer to bowl; set aside.
Add dates to food processor; purée until only small bits remain. Add ground granola, cocoa powder and coconut oil; pulse until combined. Return to bowl; stir in coconut.
Scoop mixture into 2 tablespoonful portions. Roll into balls.
Transfer to parchment paper–lined tray; refrigerate for 30 minutes or until firm.
Poached Salmon In The Microwave
Category: main-dish
By BevF

A quick way to make perfect salmon fillets. They stay firm and the house doesn't smell like you cooked fish at all.

Ingredients:
¼ cup butter
¼ cup white wine
1 tablespoon lemon juice
1 tablespoon dried dill weed
1 teaspoon white sugar
salt and ground black pepper to taste
4  salmon fillets

Directions:
Combine butter, wine, lemon juice, dill, sugar, salt, and black pepper together in a microwave-safe casserole dish; place cover on dish. Microwave butter mixture until butter is melted, 45 to 60 seconds. Add salmon, skin-side up, to butter mixture and place cover on dish. Microwave until salmon flakes easily with a fork, about 6 minutes.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 4 servings

Calories: 282.6
Fat: 18.3 g
Saturated fat: 8.7 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 24.9 g
Cholesterol: 81.7 mg
Sodium: 51.6 mg
Oven Roasted Parmesan Potatoes
Category: side-dish
By bellepepper

I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I've never found one I like better!  These are crispy on the outside, and soft and creamy on the inside.

Ingredients:
cooking spray
1 teaspoon vegetable oil, or as needed
2 tablespoons freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper
2 pounds red potatoes, halved
1 tablespoon vegetable oil, or as needed
¼ cup sour cream  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom. Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl. Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan. Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

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

Calories: 162.4
Fat: 5.8 g
Saturated fat: 2.1 g
Carbohydrates: 24.9 g
Sugars: 1.6 g
Dietary fiber: 2.7 g
Protein: 3.9 g
Cholesterol: 5.7 mg
Sodium: 233.6 mg
Pineapple Skillet Chicken


Ingredients:
boneless skinless chicken breast halves, pineapple chunks in juice, long grain white rice, carrot, red bell pepper, green bell pepper, ketchup, brown sugar, soy sauce, vinegar, green onion

Directions:
Spray a large saucepan or skillet with nonstick spray.
Add chicken cubes.
Cook over medium-high heat until chicken is no longer pink inside.
Add remaining ingredients (except green onions, if using].
Stir well.
Bring to a boil.
Reduce heat to medium-low.
Cover and simmer, stirring occasionally, for 25 minutes, or until rice is tender.
During last five minutes of cooking time, stir in green onions (if using].
Serve immediately.
Italian Bean Soup


Ingredients:
Italian sausage, hot sausage, onion, garlic clove, Italian tomatoes, Mexican tomatoes, black beans, white beans, beef broth, water

Directions:
In large pot, brown sausage, onion and garlic., Add tomatos, beans, beef broth and water., Cook until hot.
Blueberry French Toast Cobbler


Ingredients:
eggs, half-and-half, vanilla, blueberries, sugar, butter, cinnamon

Directions:
Beat eggs, half-and-half, and vanilla in a 9" x 13" baking dish.
Add bread slices, turning once to coat both sides.
Cover and chill overnight.
Remove soaked bread and place berries (frozen or fresh] in bottom of baking dish.
Replace soaked bread on top of berries.
Mix sugar, butter and cinnamon until crumbly,spread on top of bread.
Bake uncovered at 400 degrees approximately 30 minutes until bubbly and golden.
Awesome Chicken Nachos


Ingredients:
olive oil, boneless skinless chicken breasts, chili powder, salt, onions, garlic, lime juice, unsalted butter, all-purpose flour, milk, green chilies, sharp cheddar cheese, salt, cayenne pepper, corn tortillas, monterey jack cheese, green onion, sour cream, fresh cilantro leaves, pico de gallo

Directions:
For Chicken:
Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.
For Nachos:
In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
Preheat the oven to 400 degrees F.
In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with some pico de gallo or your favorite fresh salsa.
Sangria Cranberry Relish


Ingredients:
lemon, lime, orange, cranberries, sugar, red wine, sugar

Directions:
From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. From orange, grate 1/2 teaspoon peel and squeeze 1/4 cup juice.
In 3-quart saucepan, combine lemon, lime, and orange peels, cranberries, strawberries with their syrup, wine, and sugar; heat to boiling over high heat. Reduce heat to medium low and cook, uncovered, about 20 minutes longer or until sauce becomes very thick, stirring to keep from scorching. Stir in lemon, lime and orange juices.
Spoon cranberry sauce into serving bowl; cover and refrigerate until well chilled, at least 4 hours.
Oatmeal Chocolate Chip Cookies I
Category: desserts
By Sheryl Juergensen

A basic, delicious cookie.

Ingredients:
1 cup shortening
¾ cup packed brown sugar
¾ cup white sugar
2  eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (180 degrees C). In a large bowl cream shortening, brown sugar and granulated sugar.  Add eggs and mix thoroughly. Combine the baking soda, salt and flour and stir into creamed mixture Add oatmeal and chocolate chips and stir until well blended. Drop by teaspoonfuls onto greased cookie sheet.  Bake for 15 minutes.

Yields: 7 dozen

Calories: 144.5
Fat: 7.8 g
Saturated fat: 2.8 g
Carbohydrates: 18.5 g
Sugars: 11.8 g
Dietary fiber: 1 g
Protein: 1.6 g
Cholesterol: 8.9 mg
Sodium: 91 mg
Beef Enchilada Bake


Ingredients:
ground beef, boneless skinless chicken breast, chunky salsa, Velveeta cheese, flour tortillas

Directions:
Brown meat;drain.
Stir in 1/2 cup salsa and Velveeta;cook and stir over medium low heat until Velveeta is melted.
Spoon 1/4 cup meat mixture down the center of each tortilla;roll up.
Place tortillas, seam side down,in a 9x13 inch baking dish.
Top with remaining 1/2 cup salsa.
Cover with foil and bake at 350 degrees for 15 minutes.
Remove from oven and top with mexican cheese blend.
Bake an additional 15 minutes,uncovered.
I like to serve these with sour cream.
Banana Choco Chip Muffins


Ingredients:
bananas, brown sugar, eggs, milk, vanilla, flour, baking powder, baking soda

Directions:
Heat oven to 375.
Place 18 paper baking cups in 18 muffin pan cups.
Peel bananas, and mash with a fork.
Set aside.
Place veg oil and brown sugar in large bowl, mix with wooden spoon until well blended.
Add eggs, milk, vanilla and mashed bananas, mix well.
Add flour, baking power baking soda and salt.
Stir just until all dry ingredients are moist.
Stir in choco chips.
Spoon batter into muffin cups-each cup should be a little more than half full.
Bake 20-25 minutes.
Place on wire racks and let muffins cool in pan for 3 minutes.
Remove muffins from pans and serve warm.
Tilapia with Salsa Butter


Ingredients:
butter, salsa, lime, zest of, garlic, cumin, salsa

Directions:
Rinse fish and pat dry.
Cut into serving sized pieces, if necessary.
Set aside.
In small bowl, combine butter, 1 tablespoon salsa, lime zest, garlic, and cumin.
Place fillets in single layer on foil lined baking sheet with sides.
Brush butter mixture over fish.
Tuck under any thin edges.
Bake at 400 degrees F for 10 minutes per inch of thickness or about 8 minutes until fish flakes easily when tested with a fork.
Place on serving platter.
Top with additional salsa if desire.
Serve immediately.
Yuca French Fries
Category: side-dish
By The Messy Cook

Like French fries? Then you will love this Latino version of an American favorite! Treat yuca just like you treat potatoes. Yuca can also be used to make a scrumptious alternative to home fries for breakfast.

Ingredients:
2 pounds yuca, peeled, and cut into 4 inch sections
2 quarts vegetable oil for frying
salt to taste

Directions:
Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 437.3
Fat: 29.3 g
Saturated fat: 3.7 g
Carbohydrates: 40.9 g
Sugars: 1.8 g
Dietary fiber: 1.8 g
Protein: 5.3 g
Sodium: 8.9 mg
Carolina BBQ


Ingredients:
bay leaf, crushed red pepper flakes, water, vinegar, white sugar, ketchup, Worcestershire sauce, dry mustard, garlic clove

Directions:
Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.
Gigantes (Greek Giant Baked Beans)


Ingredients:
dried butter beans, dried lima beans, onion, diced tomatoes with juice, yellow bell pepper, red bell pepper, garlic cloves, carrots, celery & leaves, olive oil, bacon, pepper, vegetable bouillon cubes, ketchup, fresh dill, hot water

Directions:
Cook the pre-soaked beans in a pressure cooker, with enough water to cover by one inch, for 20 minutes and allow to sit, undisturbed, for 2-3 hours before proceeding with recipe.
Tip the beans into a large baking pan.
Add all of the remaining ingredients, except the dill, and stir well to distribute.
Pour over enough hot water to cover beans by 1".
Place pan in oven and set oven to 400°F.
Bake for 2 hours.  Check, if you like your beans more tender, cook them a half hour longer.
Stir dill in for last 15 minutes of baking.
There will still be plenty of juices in the pan, but these will be absorbed by the beans and thicken as the beans cool.
Like nearly all bean recipes, these only improve the next day, and the day after next.
In Greece, these beans would constitute the main, 'vegetarian' meal and would not include the bacon, which is my own addition.  We often eat meatless, especially when we're fasting.  With or without the bacon or sausage, this is good eating, especially with a big chunk of sharp feta cheese on the side to nibble on between bites of beans and slurps of sauce and some good, honest, crusty bread to clean your plate up with. :-].