xiaoxl/recipe_data huggingface dataset:
Tempting Strawberry Parfait With a Key Lime Twist


Ingredients:
Cool Whip, ricotta cheese, brandy, key lime juice, honey, frozen strawberries, graham crackers, pecans

Directions:
Strawberry layer - Heat the orange juice with strawberries on medium heat for about 5 minutes until they are soft.  Taste the.
Strawberry-Orange mixture when chilled, depending on the ripeness of the fruit you may need to increase the sweetness to taste with honey or confectioners sugar.
Mash with potato masher or for a smooth puree blend in a food processor.  Allow to cool.
Cream layer - Combine thawed Cool Whip, ricotta, brandy, lime and honey.
Cracker layer - Crush the graham crackers coarsely and mix with pecans.
Parfait - Layer the mixture into a wine glass.  Start with the strawberry layer then next sprinkle the graham cracker layer on top.
Pour the cream layer on top.  Repeat with graham crackers, strawberry and top with the cream.
Chill for 30 minutes.
Garnish with a pecan, strawberry or orange slice.
Mama's Awesome Garlic Mayo!


Ingredients:
egg, garlic cloves, sea salt, vinegar, olive oil

Directions:
In a blender, food processor, or a jug with an immersion / stick blender (I use a Kenwood Wizzard], whizz the egg, salt, sumac & garlic.
Once they are completely blended, slowly add the oil in as thin a stream as you can manage. I find it easiest to pour the oil from a jug with a small spout. Pulse until the mayo thickens to your desired consistency - usually after 1 3/4 to 2 cups oil has been added. You can thin with a little extra oil if you wish.
Add the vinegar to taste & mix well with a spoon - add one tbsp & taste then add more if you wish.
Serve with a sprinkle of sumac to decorate if desired. Or store in the fridge in a sealed container.
Vanilla-Glazed Pecan Coconut Cookie Scones


Ingredients:
butter, margarine, vanilla, egg, coconut, half-and-half, powdered sugar, vanilla, milk, pecans, coconut

Directions:
Heat oven to 375°F; spray cookie sheet with nonstick cooking spray. In large bowl, combine quick bread mix, swirl mix from packet and pecans from foil packet; mix well. Add butter; with pastry blender or fork, mix until mixture resembles coarse crumbs. Add 1 teaspoon vanilla and egg; mix well. Stir in 1/2 cup coconut. Gradually add half-and-half, stirring until soft dough forms.
On lightly floured surface, pat dough to 1/2-inch thickness. With 2 1/2-inch floured cutter, cut dough into rounds. Pat scraps of dough to 1/2-inch thickness for additional scones. Place on sprayed cookie sheet.
Bake at 375°F for 12 to 16 minutes or until light golden brown. Cool 2 minutes. Remove from cookie sheet; place on wire rack. Cool 10 minutes.
In small bowl, combine all glaze ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread glaze over warm scones. Sprinkle with toppings.
Noni's Beef Stew


Ingredients:
flour, salt, pepper, onion, garlic, tomato paste, thyme, bay leaf, water, carrots, potatoes

Directions:
Dust stew meat with flour.
In dutch oven, heat oil, add meat; cook and stir until browned.
Add next 7 ingredients, mix well.
Add water; bring to a boil.
Reduce heat and simmer 2 to 2-1/2 hours until meat is tender.
Add carrots and potatoes, add more water if needed, cook on low until vegetables are done, 40-45 minutes.
Beefed-Up Black Bean Soup


Ingredients:
lean ground beef, black beans, water, salsa, green onion, sour cream

Directions:
Cook beef in 3 quart saucepan until no longer pink., Drain., Stir in soup, beans, water and salsa., Bring to a boil., Reduce heat to low and simmer, uncovered, for 15 minutes., Remove from heat and stir in green onions., Garnish with sour cream.
Ham and Chile Brunch Pizza


Ingredients:
eggs, salt, pepper, butter, cooked ham, green chilies, monterey jack cheese, monterey jack pepper cheese, fresh cilantro

Directions:
Heat oven to 425*F.  Grease a 14 inch pizza pan with shortening.  Unroll dough and place in pan.  Starting at center, press out dough to edge of pan to form crust.  Bake 6 to 8 minutes or until crust begins to brown.
In medium bowl beat together eggs, salt and pepper.
Melt butter in a skillet over medium heat and add eggs.  Cook, stirring frequently for 1 to 2 minutes until firm but still moist.
Remove partially baked crust from oven.  Spoon and spread eggs over crust.  Top with ham, chilies and cheese.
Return to oven and bake 8 to 12 minutes longer or until crust is deep golden brown.  Sprinkle with cilantro before serving if desired.
Easy Crunchy Apple Crisp


Ingredients:
sliced apples, white sugar, flour, cinnamon, water, quick-cooking oats, flour, brown sugar, baking powder, baking soda, butter

Directions:
Spray an 8x8 pan with cooking spray, then place the sliced apples in the pan.
Mix the sugar, 2 teaspoons flour and cinnamon together, sprinkle over apples.
Pour the water over the apple mixture.
Combine the oats, remaining flour, brown sugar, baking powder and baking soda together.
Stir in the melted butter and crumble over the apples.
Bake at 350 for 40-45 minute
Serve warm with icecream or caramel sauce.
Shiitake Dashi


Ingredients:
water, light soy sauce, sea salt, green onion

Directions:
Place kombu in pot of water and slowly bring to a simmer over medium high heat, but do not boil; about 10 minutes on the stove.
Remove the kombu just before the pot boils and add the dried mushrooms.
Boil for 1 minute, then turn off the heat and let the pot sit, uncovered, for 20 minutes.
Remove the mushrooms and store the dashi for use in another recipe, or prepare it as a simple soup by adding the soy sauce, salt to taste and sliced green onion.
Amy Scattergood's Cranberry Bean, Lacinato Kale and Pasta Soup


Ingredients:
olive oil, olive oil, leeks, carrots, onion, kosher salt, kale, fresh sage, fresh parsley, Hungarian paprika, fresh lemon juice, parmesan cheese

Directions:
1. In a 4-quart soup pot or cast iron casserole (with a lid that fits], heat 1/4 cup of olive oil and cook the leeks, carrots and onions over medium-low heat until just softened, 8 to 10 minutes.
2. Add the dried beans and 12 cups of water. Bring to a simmer over high heat, then reduce the heat to low and cover the pot with the lid, stirring occasionally. After about 45 minutes, add 1 tablespoon of kosher salt. Continue to cook, covered, and again stirring occasionally, just until the beans are soft, 45 minutes to 1 hour or more (this may vary according to the beans you use].
3. With a slotted spoon, remove 1 cup of the beans and, separately, 2 tablespoons of bean liquor and set both aside. Add the kale to the soup, stirring in a few cups at a time as the greens wilt. Cover, and continue to cook for 8 to 10 minutes more until the greens are tender, then remove from the heat.
4. Meanwhile, bring a pot of salted water to a rolling boil and cook the pasta until al dente. Drain and reserve.
5. In a food processor, combine the reserved beans and bean liquor, sage, parsley, paprikas and lemon juice, the remaining 2 1/2 tablespoons olive oil and a pinch of salt. Blend until smooth, then check for seasoning, adding more salt if desired, or bean liquor to aid in blending.
6. Just before serving, stir the cooked pasta into the soup. Ladle the soup into bowls and top each with about 2 tablespoons of spiced bean purée. Grate Parmesan over the top of each bowl to taste and serve immediately.
Potato Pancakes


Ingredients:
potatoes, eggs, sweet onion, flour, salt, butter

Directions:
Grate the potatoes, put in a large bowl of ice water.
In another bowl add eggs, finely-chopped onion, flour and salt.
Pour the water off the potatoes and place on paper towels, squeezing excess water out.
Add potatoes to the egg mixture.
Heat the butter, and use a 1/4 cup of potato batter for each pancake, brown good on both sides.  This takes some patience.
Crock-Pot Beef Stew


Ingredients:
beef stew meat, new potatoes, carrots, celery, onion, red wine, instant mashed potatoes

Directions:
Place ingredients, except mashed potato flakes, in the crockpot in the order listed.
Cook on low for 7-8 hours.
Remove cover and stir in instant mashed potato flakes.
Leave cover off, turn crockpot on high, and cook for an additional hour.
Low Fat Yellow Cake (Kosher-Dairy)


Ingredients:
butter, sugar, eggs, vanilla extract, flour, baking powder, kosher salt, 1% low-fat milk, 2% low-fat milk

Directions:
Preheat oven to 360°F.
Dump corner of paper towel in butter and grease baking pan, square or round.
Mix all ingredients in bowl #1 using a hand mixer (high speed].
Manually, mix all ingredients in bowl #2.
Spoon one spoon of flour mixture and evenly flour the greased baking pan.
Gradually and alternately add mixture #1 & #3 to flour mixture, using a hand mixer (medium-low speed], until mixture is homogenous and smooth - it's not a thin mixture.
Bake 45 minutes until cake is ready: golden-brown, dry and bouncy to touch.
Enjoy!
Creamy Cucumber Dressing


Ingredients:
cucumbers, mayonnaise, buttermilk, dried dill, dried chives, dried parsley, fresh lemon juice, salt, white pepper, garlic powder

Directions:
Place all ingredients in a blender.
Process until well blended.
Place in an air tight container in the refrigerator until ready to use.
~NOTE~ Fresh herbs can be used if you have them available. Amounts - 2 T. fresh dill, 2 T. fresh chives, and 2 T. fresh parsley.
Simple and Easy Tunisian Scrambled Eggs With Veggies


Ingredients:
green peppers, onions, roma tomatoes, olive oil, cayenne pepper, eggs

Directions:
Heat the oil in a pan, add the onions, potatoes and the green peppers., Season with salt, pepper, cayenne pepper and cook over low heat until softened., Add the tomatoes., Increase heat to Medium., Break the eggs in a bowl and beat., Pour the eggs into a pan, scramble eggs to your preference of doneness., Serve hot.
The Best Beef Bourguignon


Ingredients:
olive oil, smoked bacon, beef chuck, kosher salt, fresh ground black pepper, carrot, yellow onions, garlic, cognac, dry red wine, beef broth, tomato paste, fresh thyme leave, unsalted butter, all-purpose flour, fresh mushrooms

Directions:
Preheat the oven to 250°F.
Heat the olive oil in a large Dutch oven.
Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.
Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.
In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned.
Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
Add the garlic and cook for 1 more minute.
Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
Put the meat and bacon back into the pot with the juices.
Add the bottle of wine plus enough beef broth to almost cover the meat.
Add the tomato paste and thyme.
Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.
Add the frozen onions.
Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.
Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.
Season to taste.
To serve, toast the bread in the toaster or oven.
Rub each slice on 1 side with a cut clove of garlic.
For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
Spicy Minted Nut Salad


Ingredients:
apples, pears, red onion, lemon juice, red wine vinegar, of fresh mint, fresh cilantro, sugar, sugar

Directions:
FRESH FRUIT SALSA; Toss together all ingredients---let marinade for 6 hours.
SALAD; Place nuts in dry pan over low-medium heat.
Add 3/4 cup granulated sugar.
Stir constantly for 10 minutes or until sugar is melted and nuts are coated.
Spread coated nuts on foil and let cool.
Place mixed greens on chilled salad plate---top with fruit salsa, a healthy sprinkling of goat cheese, and handful of sweetened nuts.
Thai-Inspired Steak and Pasta  Salad


Ingredients:
lime juice, lime juice, soy sauce, brown sugar, garlic powder, garlic clove, ginger, fresh ginger, curry powder, penne, green beans, onion, sesame seeds, feta cheese

Directions:
Mix all ingredients of marinade, except for 2 Tbls of lime juice.
Pour 1/2 marinade over steak, then add reserved lime juice.  Refrigerate other half of marinade for later.  Steaks should sit for at least 4 hours, or overnight.
Once steaks are ready, you can either grill them until they are slightly pink in the middle, or broil them.  To broil: place on a broiler pan, broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes.
While steak is broiling/grilling, bring 3 quarts water to a boil in a large pot. Add pasta, cook until halfway done, then add green beans (optional].  Let pasta alone until it finishes cooking.
Let steak stand for a few minutes, then cut diagonally across grain into thin slices.
Combine onions, red pepper, and steak into a pan.  Add the remaining marinade and sesame seeds and saute until steaks are sizzling and onions and peppers are done to your liking.
Serve steak and veggies over pasta, sprinkle with feta cheese.
We use whatever steak we have left for steak and eggs the next morning!
Spicy Buffalo Chex® Mix
Category: appetizers-and-snacks
By Jon

Chex® mix with a spicy, Buffalo-wing kick.

Ingredients:
½ cup butter
½ cup hot sauce
1 (1 ounce) package dry ranch-flavored seasoning mix
6 cups crispy rice cereal squares (such as Rice Chex®)
4 cups crispy wheat cereal squares (such as Wheat Chex®)
1 ¾ cups dry-roasted peanuts
1 ½ cups fish-shaped pretzel crackers (such as Pepperidge Farm® Goldish®)
1 ½ cups Parmesan-flavored fish-shaped crackers (such as Pepperidge Farm® Goldish®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat butter in a microwave-safe bowl in the microwave until melted, 25 to 30 seconds. Add hot sauce and microwave until heated through, 20 to 30 seconds more. Stir in ranch seasoning. Combine rice cereal squares, wheat cereal squares, peanuts, pretzel crackers, and Parmesan-flavored crackers in a large bowl. Pour in butter mixture; mix thoroughly to coat. Spread in 2 ungreased 9x13-inch baking pans. Bake in the preheated oven until golden, about 15 minutes. Remove from oven and stir well. Return to the oven; bake until dried, about 15 minutes more. Spread on paper towels to cool.

Prep time: 10 mins
Cook time: 31 mins
Total time: 41 mins
Yields: 15 cups

Calories: 152.7
Fat: 9.4 g
Saturated fat: 2.8 g
Carbohydrates: 13.9 g
Sugars: 1.2 g
Dietary fiber: 1.5 g
Protein: 3.7 g
Cholesterol: 8.1 mg
Sodium: 396.2 mg
Lady Bird Johnson's Spoon Bread


Ingredients:
milk, eggs, cornmeal, butter, baking powder, salt

Directions:
Stir cornmeal into 2 cups of milk and let mixture come to a boil, making a mush., Remove from heat and add balance of milk and well-beaten eggs., Stir in salt, baking powder and melted butter ., Bake in 2 quart greased casserole for 30 minutes at 350 degrees.
Sinigang Soup


Ingredients:
yellow onion, garlic, tamarind soup mix, celery root, carrot, water, diced tomato

Directions:
NOTE: At Flip Sigi, we serve this soup over braised short rib and garlic fried rice.
In a large heavy-bottomed pot, heat oil on high until shimmering. Add onions, garlic, and half of tamarind soup base to pot, stir until well-combined, and begin to caramelize onions.
Once onions are golden in color, add squash, celery root, and carrots to pot. Cook over high heat, stirring constantly, for 8 minutes. Add water to pot to deglaze, scraping up any brown bits from the bottom, and add diced tomatoes and remaining tamarind soup base to soup.  Stir well to combine, then bring to a boil.  Reduce heat to low and simmer for 15 minutes before serving.
Nox's Mutt Loaf


Ingredients:
ground turkey, carrot, sweet potato, sweet potato baby food, old fashioned oats, eggs, hard-boiled eggs, fresh parsley, salt

Directions:
Let peas & sweet potatoes sit at room temperature 1 hour, chop sweet potatoes into smaller chunks. Chop carrots into 1/2-1 inch pieces if you buy pre shredded carrots.  combine sweet potatoes, peas, carrots.
Pulse oats in blender or food processor 1-2 times (don't want them powdered, just a little smaller, some whole oats are OK]. Cut hard boiled eggs in half.
Add turkey, raw eggs, & both baby foods to vegetables.  Stir to combine, stir in oats.
Put 1/2 the mixture is a greased loaf pan, add hard boiled eggs down the center (stagger to fit], top wit remaining mix.  Bake @ 375F for 50-55 minutes, rest 10 minutes before unmolding.  Slice into 1/2" slices.  Refrigerate up to 5 days, freeze up to 2 months.
Hawaiian Wedding Cake


Ingredients:
eggs, cashews, sugar, flour, baking soda, crushed pineapple, butter, cream cheese, confectioners' sugar, vanilla

Directions:
Dump eggs thru pineapple into a large bowl and mix.
Pour into greased 13-inch X 9-inch pan.
Bake at 350° 40-45 minites.
Cool.
Combine the frosting ingredients (butter through vanilla] and use to frost the cake.
Keep refrigerated.
Simple Cottage Cheese Pancakes
Category: breakfast-and-brunch
By Karyn Andrea

These are an old favorite of mine. I use small-curd, low-fat cottage cheese. They come out thin and delicate, somewhere between a classic pancake and a crepe. A nice addition to a reduced-carb diet.

Ingredients:
1 cup cottage cheese
3  eggs
¼ cup all-purpose flour
2 tablespoons melted butter
¼ teaspoon salt
1 teaspoon butter, or as needed
¼ cup blueberries, or to taste  (Optional)

Directions:
Strain cottage cheese in a sieve fitted over a bowl, pressing down occasionally, until cottage cheese has dried out, about 1 hour. Beat eggs in a medium bowl; add cottage cheese, flour, melted butter, and salt. Mix until just blended. Heat butter in a frying pan over medium-high heat; drop large spoonfuls of batter into the melted butter. Sprinkle blueberries into batter. Cook until lightly browned, 2 to 3 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 3 servings

Calories: 273.4
Fat: 17.5 g
Saturated fat: 9.4 g
Carbohydrates: 12.1 g
Sugars: 1.8 g
Dietary fiber: 0.6 g
Protein: 16.9 g
Cholesterol: 221.2 mg
Sodium: 632 mg
A Plus Fair Corn Dogs
Category: main-dish
By ROBY

Make your own corn dogs just like at the fair with this rich buttermilk corn batter.

Ingredients:
1 quart oil for deep frying
1 cup all-purpose flour
⅔ cup yellow cornmeal
¼ cup white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1  egg, beaten
1 ¼ cups buttermilk
½ teaspoon baking soda
2 pounds hot dogs
wooden sticks

Directions:
Heat oil in a deep fryer to 365 degrees F (185 degrees C). In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended. Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

Prep time: 15 mins
Cook time: 4 mins
Total time: 19 mins
Yields: 20 corndogs

Calories: 248
Fat: 18.4 g
Saturated fat: 6 g
Carbohydrates: 13.6 g
Sugars: 4.9 g
Dietary fiber: 0.4 g
Protein: 6.9 g
Cholesterol: 34 mg
Sodium: 721.9 mg
Bombay Spiced Cashews


Ingredients:
butter, garlic clove, curry, Worcestershire sauce, chili powder, cayenne, salted cashews

Directions:
Stir first 6 ingredients together in a large frying pan over medium heat.
When butter mixture bubbly, add cashews and stir until hot and coated, (about 3 to 4 minutes].
Spread on paper towels to cool.
Thai Style Chicken Salad


Ingredients:
chicken breasts, ginger, garlic, soy sauce, spring onions, red capsicum, green capsicum, snow peas, parsley, apple cider vinegar

Directions:
Combine Chicken with garlic, ginger, and soy.
Cover and refrigerate for 2 hrs.
Heat Oil to medium heat and cook chicken in small batches.
Set aside.
Combine chicken with prepared onions, capsicums, peas and parsley on serving plate.
Place chilli sauce, oil and vinegar in jar, shake well and pour over salad.
Toss lightly to combine all ingredients.
Serve straight away.
Cape Malay Sosaties (Kabobs)


Ingredients:
garlic, gingerroot, ground coriander, cumin, bay leaves, cinnamon stick, cloves, curry powder, ground allspice, turmeric, sugar, white wine, apple cider vinegar, tamarind juice, boneless skinless chicken breasts, dried prune, onion

Directions:
Saute the garlic and ginger in oil until soft, about one minute. Add dry ingredients and stir for approximately 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool.
Skewer meat alternating with apricots and onions (red peppers can be used for more color and flavor].
Cover skewers with cooled marinade. Cover and marinate overnight or up to 3 days in the refrigerator.
Grill the skewers over high heat basting with the leftover marinade.
The marinade can be used as a sauce, simply boil for 3 minutes.
Cream of Cauliflower Soup With Bacon Gremolata
Category: soups-stews-and-chili
By Chef John

We're heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn's chill with the best of them.

Ingredients:
1 tablespoon olive oil
1  onion, chopped
1 rib celery, chopped
3 cloves garlic
salt to taste
1 large russet potato, peeled and quartered
2 heads   cauliflower, cored and separated into florets
1 quart chicken broth
1 quart water
1 pinch cayenne pepper, or more to taste
½ cup heavy cream
4 strips bacon, chopped
1 ½ cups fresh breadcrumbs
1 teaspoon lemon zest
1 tablespoon finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley

Directions:
Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about 5 minutes. Add garlic and salt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot, about 30 minutes. Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon, lemon zest, and parsley. Toss to coat. Serve soup garnished with bacon gremolata over the top.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 236.3
Fat: 8.1 g
Saturated fat: 3 g
Carbohydrates: 33.1 g
Sugars: 6.3 g
Dietary fiber: 6 g
Protein: 9.4 g
Cholesterol: 18.4 mg
Sodium: 804.6 mg
Mock Sour Cream


Ingredients:
low fat cottage cheese, fresh lemon juice, mayonnaise, buttermilk, lemon, zest of, salt

Directions:
In a blender or food processor, blend all the above ingredients until smooth., Chill.
Feta, Tomato, Basil and Olive Salad


Ingredients:
feta cheese, cherry tomatoes, green olives, basil, olive oil

Directions:
Cube the Feta.
Quarter the cherry tomatoes.
Slice the olives.
Chop the basil.
Mix in a mixing bowl.
Sprinkle with olive oil.
salt and pepper to taste.
If possible, let it stand for 15 minutes to an hour or so before serving, but its great either way!