xiaoxl/recipe_data huggingface dataset:
Nem Nuong (Vietnamese Grilled Pork Patties)


Ingredients:
ground pork, head of garlic, sugar, salt, pepper, baking powder, water, garlic cloves, sugar, water, fish sauce, fresh lime juice, white vinegar, fresh herb, daikon radish, roasted peanuts

Directions:
Using food processor, process garlic until finely pureed. Combine pork, garlic, salt, pepper and sugar in mixing bowl and mix well. In a separate bowl, combine baking powder and water and stir. Mixture will bubble and foam. Add one drop of food coloring or caramel syrup (this adds color to the pork when grilled].
Fold the baking powder into mixture and allow meat to chill for about 30 minutes to 1 hour or longer. The baking powder forms air bubbles and adds more bouncier or spongier texture.
Refrigerate meat mixture a few hours to let it set for easier handling while forming patties, balls or flattened mini sausages.  Keep a bowl of water handy and your hands wet for easy handling.
Grill or pan fry about 4-5 minutes per side.
Serve with Nuoc Cham and vermicelli (bean thread], if desired.
To make Nuoc Cham:  In a bowl, mash the garlic with the sugar. Add remaining ingredients and mix well.
To make Bun Nem Noung:  Place vermicelli in boiling water for about 6-8 minutes, stirring regularly to keep from sticking to the bottom of the pot. To check for doneness, take a strand and taste. It should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop the cooking process.
Combine vermicelli in bowls with nem nuong (pork patties], fresh herbs, pickled carrots and daikon, fried shallots and/or crushed roasted peanuts and dress with Nuoc Cham (sauce].
Satay Sauce


Ingredients:
unsalted peanuts, shrimp paste, coconut milk, water, salt, tamarind pulp, palm sugar, granulated sugar

Directions:
Toast Peanuts till golden brown. careful not to burn. Blend untill you get a mix of small chunks of peanuts and some fine peanut powder.
grill or toast shrimp paste (belacan] then blend with steamed dried chillies,
mix coconut milk with 4 cups water.
mix tamarind with 1 cup water . strain.
scrape gula melaka into pan. add sugar, belacan and blended chilly  paste, tamarind juice and half peanuts,
cook over moderate heat stirring constantly for 4 min, stir in coconut milk and bring to boil and simmer stirring for 3 minutes.
Alouette Cranberry Brie


Ingredients:
dark brown sugar, rum, ground nutmeg, pecans

Directions:
Preheat oven to 450º F.
Remove top rind of Alouette Baby Brie leaving a 3" rim around the circumference of the cheese.
In a small bowl combine Cran-Fruit, brown sugar, extract and nutmeg.
Top Alouette Baby Brie with cranberry mixture and sprinkle with 2 tablespoons chopped pecans.
Place in an ovenproof dish and bake in a 450º F oven for 4-5 minutes.
Serve warm with assorted crackers or apple slices.
Microwave Peach & Apricot Bread Pudding


Ingredients:
skim milk, eggs, vanilla, brown sugar, sultana

Directions:
Cut 6 slices of bread into squares approx.
1 inch x 1 inch.
Place in large casserole dish, with sultanas.
Using a can opener, open fruit can approx 1 cm on either side of lid.
Drain liquid into jug.
Open rest of can.
Roughly chop fruit while in can and add to the bread.
Toss through.
Pour a little of the juice over bread to slightly moisten.
Cut remaining 2 slices of bread into quarters, spread with jam.
Place over top of mixture.
Beat Eggs, add milk, vanilla, and sugar.
Pour over bread mixture making sure every piece of bread is moistenned.
Stand for 5 minutes, or until bread is quite moist.
Sprinkle with cinnamon.
Microwave on Medium-High for 12 minutes.
Stand for 5 minutes.
Microwave on High for 5 minutes.
Stand for 5 minutes.
Microwave on Medium High for 10 minutes.
Stand until cool enough to serve.
Tip- Is nice served cold for breakfast with a little evaporated skim milk, or low-fat yoghurt.
Variations- If not sweet enough for you try drizzling honey, maple syrup, or caramel topping.
Or when making, substitute skim milk and sugar for large can (440ml] of evaporated skim milk.
You could also try using slice stale sponge rolletes, and old sponge cake, raisin or fruit bread in place of plain bread.
Rio-Style Ginger Beer Floats


Ingredients:
ginger beer, passion fruit

Directions:
Scoop 1/2 cup mango sorbet into each of 4 tall glasses.
Add 1/2 cup of orange juice to each glass.
Pour half a bottle of ginger beer into each glass.
Scoop the seeds from the passion fruits on top and serve immediately with long straws.
Hot Potato Taco


Ingredients:
"hot chili sauce"

Directions:
Find a chip that has doubled back onto itself, forming itself into the shape of a taco shell. Pinch chip in between your thumb and index/middle finger.
Use the Sriracha HOT Chili Sauce bottle to squeeze Sriracha HOT Chili Sauce into the "pouch" of your chip.
Taco optimized if allowed to soften for 5-10 seconds before jamming into your mouth.
Instant Pot® Mississippi Roast
Category: main-dish
By C.R.C.

This delicious pot roast is a definite crowd pleaser!

Ingredients:
1 (14 ounce) can beef broth
3 ½ pounds beef chuck roast, cut into 3 or 4 chunks
1 stick butter
½ (16 ounce) jar pepperoncini peppers and juice
1 (1 ounce) package ranch dressing mix
1 (1 ounce) package dry onion soup mix

Directions:
Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice. Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Prep time: 5 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 5 mins
Yields: 10 servings

Calories: 342.8
Fat: 27.3 g
Saturated fat: 13 g
Carbohydrates: 3.9 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 19.4 g
Cholesterol: 96.6 mg
Sodium: 1155.2 mg
Peanut Crusted Chicken Tenders


Ingredients:
boneless skinless chicken breasts, salt, fresh ground black pepper, paprika, buttermilk, peanuts, all-purpose flour, eggs

Directions:
Season the tenders with salt, pepper and paprika. Place in a large bowl or in a large plastic bag with a zip-lock closure. Add buttermilk, mix well and marinate at room temperature for 30 minutes or for up to one day in advance refrigerated.
Preheat the oven to 350°F and line 2 baking sheets with foil. Lightly oil the foil.
Combine the Planter’s Peanuts and the breadcrumbs in the bowl of a food processor. Process until the peanuts are finely ground. Empty into a large bowl for dipping.
Place the flour in a separate bowl. Beat the eggs until frothy in another bowl. Working with one tender at a time, lift the fingers to drain off excess buttermilk and roll in the flour, making sure it is thoroughly coated. Transfer to the bowl with the egg and turn to coat. Roll in the Planter’s Peanut mixture until completely coated. Place on the baking sheets and bake, turning once, until firm to the touch and lightly browned, 20 to 25 minutes. Season with salt and pepper. Serve warm.
Cheap Chicken Noodle Casserole
Category: meat-and-poultry
By Caryn

A mixture of chicken, soup, milk, peas and carrots baked with egg noodles, cheese and bread. My husband hates tuna, so I improvised my mom's tuna casserole recipe. Both he and my brother-in-law love it!

Ingredients:
1 (8 ounce) package egg noodles, cooked
2  skinless, boneless chicken breast halves - cut into cubes
1 tablespoon minced onion
1 (10.75 ounce) can  condensed cream of chicken soup
1 ¼ cups milk
1 (14.5 ounce) can peas and carrots, drained
salt and pepper to taste
paprika to taste
1 teaspoon chili powder
4 slices Monterey Jack cheese
4 slices soft white bread, cubed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread cooked egg noodles in a 9x13 inch baking dish and set aside. In a large skillet over medium high heat, saute cubed chicken meat with onion for about 7 to 10 minutes, or until chicken is cooked through and no longer pink inside. Add the soup, milk, peas and carrots and stir together. Season with salt and pepper, paprika and chili powder to taste. Stir until just bubbly and remove from heat. Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices, then bread cubes. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted; serve hot.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 462.8
Fat: 17.6 g
Saturated fat: 8.3 g
Carbohydrates: 45.2 g
Sugars: 5.6 g
Dietary fiber: 3.6 g
Protein: 31.7 g
Cholesterol: 87.9 mg
Sodium: 1164.7 mg
Quick and Easy Sicilian Meatloaf
Category: world-cuisine
By BKlein

I tried this recipe years ago when I first started cooking.  It's been a constant hit since then and is virtually foolproof. Unlike regular meatloaf, this one stays juicy and tender with excellent flavor.  Serve with garlic mashed potatoes and steamed carrots for an old fashioned comfort food dinner.

Ingredients:
1 ½ pounds lean ground beef
½ cup dry bread crumbs
1 (1 ounce) package dry onion soup mix
¼ cup barbecue sauce
1 clove garlic, minced
1  egg
1 tablespoon all-purpose flour
ground black pepper to taste
8 thin slices  deli ham, or as needed
1 cup shredded Swiss cheese, or as needed
¼ cup ketchup
1 teaspoon mustard
1 tablespoon brown sugar
1 dash soy sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lay a 24-inch long sheet of parchment paper down on a work surface. Mix together the ground beef, bread crumbs, onion soup mix, barbecue sauce, garlic, egg, flour, and black pepper in a bowl until well combined. Place the meat mixture down on the piece of parchment paper, and pat it into a rectangle shape about 10x16 inches. Lay deli ham slices down on the meat, keeping a 1-inch margin around all sides of the rectangle. Sprinkle Swiss cheese over the ham. Carefully lift up the short edge of the meat square with the parchment paper, and gently nudge and roll up the meat. Seal the edges and ends well. Place the meat roll into a 9x13-inch baking dish. Bake in the preheated oven for 45 minutes. While the roll is cooking, mix together ketchup, mustard, brown sugar, and soy sauce, stirring until sugar has dissolved. Remove the roll from the oven, and spread the ketchup mixture over the roll. Return to the oven for 15 more minutes.

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

Calories: 427.3
Fat: 22.4 g
Saturated fat: 9.8 g
Carbohydrates: 20.9 g
Sugars: 8.3 g
Dietary fiber: 1.1 g
Protein: 34.1 g
Cholesterol: 135.7 mg
Sodium: 1064.5 mg
Guacamole Devine


Ingredients:
avocados, sea salt, lime, onion, cilantro, roma tomatoes, garlic, sriracha sauce

Directions:
1. In a mixing bowl, place avocados, lime juice, and Sea salt. Mash together, to desired consistency.
2. To the avocado mix add the diced onion, chopped cilantro, diced tomatoes, minced garlic, and Sriracha. Stir gently to combine.
3. Cover with plastic wrap touching the guacamole to keep air out. Refrigerate at least one hour before serving for best results.
Oven Roasted Classic Swiss Steak


Ingredients:
flour, celery, carrot, onion, diced tomatoes, salt, pepper, thyme

Directions:
Cut meat into 4 serving size pieces.
Combine the flour, salt and pepper, along with the meat, in a ziplock bag; shake to coat meat.
In a skillet, brown meat in oil; transfer to a 2 quart baking dish.
In the same skillet, combine the tomatoes, onion, celery,carrots and thyme and bring to a boil.
Pour over the meat and add all scraped, browned bits.
Cover and bake at 350 degrees for 1 hour or until tender.
Chicken, Lemon and Rocket Risotto


Ingredients:
reduced-sodium chicken broth, water, arborio rice, boneless skinless chicken breast, lemon, basil pesto, rocket

Directions:
Bring stock and water to a simmer in a saucepan. In another saucepan, add rice and 1/2 cup stock mixture over low heat. Stir until stock is absorbed.
Keep adding 1/4 cupfuls of stock mixture, stirring until rice is al dente or cooked to your liking. Add chicken, lemon juice and zest. Stir until heated through.
Add pesto, stir until well combined. Serve with rocket. If desired, sprinkle with parmesan.
Authentic Teriyaki Sauce


Ingredients:
brown sugar, soy sauce, mirin, rice vinegar, water, cornstarch

Directions:
Whisk sugar, soy sauce, mirin, vinegar, water, and cornstarch together in a bowl.
Add the sauce to a pan on medium high heat and bring to a low boil.
Reduce heat and cook until slightly thickened.
Serve with your choice of meat.
Mushroom-Stuffed Bacon Wrapped Pork Tenderloins


Ingredients:
butter, button mushroom, onion, garlic, pecans, seasoning salt, black pepper, bacon, olive oil, cracked black pepper

Directions:
In a large skillet melt butter over medium heat; add in mushrooms, onion and garlic, saute until tender (about 8 minutes].
Stir in toasted pecans; set aside.
Place the pork between two sheets of plastic wrap, then flatten to about 1/4-inch thickness using a meat mallet or a rolling pin.
Season the side of the pork that you will be stuffing with season salt and black pepper.
Divide and spread the mushroom mixture evenly between the two tenderloins, leaving a 1-inch border.
Roll up jellyroll fashion starting with the long end.
Wrap 4-5 bacon slices (can use more if desired] around each tenderloin roll, then secure with toothpicks.
Place seam-sides down in a greased roasting pan/dish.
Brush the tops and sides of each roll with about 2 tablespoons (or less] of olive oil.
Rub evenly with coarse black pepper then sprinkle lightly with seasoned salt (or white salt].
Bake uncovered in a 450 degree oven for 15 minutes.
Reduce heat to 400 degrees and continue to bake for another 10-15 minutes or until a meat thermometer reads 160 degrees.
Let rest for 10-15 minutes before slicing.
Delicious!
Vegetarian Taco Pizza


Ingredients:
kidney beans, salsa, yellow bell pepper, red onion, cilantro

Directions:
Preheat to 425 degrees.
Partially mash 3/4 cup beans in small bowl.  Add salsa & mix well.
Spread mixture evenly over pizza crust. Top with cheese, remaining beans, peppers and onions.
Place on baking sheet & bake for 12 minutes or until cheese is melted and crust is golden brown.
Top with cilantro & slice into 12 pieces.
Strawberry Crumble Cupcakes


Ingredients:
light butter, brown sugar, eggs, vanilla extract, baking powder, salt, flour, half-and-half, strawberries, butter, brown sugar, cinnamon, flour

Directions:
Preheat oven to 375 degrees F.
Combine butter with 3/4 cup of brown sugar in a mixing bowl. Blend in eggs, vanilla extract, salt, and half-and-half.
With a mixer running on low, gradually blend in baking powder and 2 cups of flour, scraping down the sides if needed.
Remove bowl from mixer, and blend in chopped strawberries by hand.
In a separate bowl, combine remaining butter, brown sugar, flour, and cinnamon to create topping.
Place 18 cupcake papers in cupcake tin, and spoon strawberry batter evenly into each. Sprinkle an even amount of topping on each cup.
Bake for 18-20 minutes, until a toothpick comes out cleanly from the cupcakes. Remove from cupcake tin and allow to cool before serving.
Palak Paneer


Ingredients:
spinach, coriander leaves, tomatoes, onion, green chili, capsicum, garlic cloves, ginger, onion, coriander powder, red chili powder, turmeric powder, garam masala powder, fenugreek leaves, salt, panir

Directions:
In a pressure cooker or in a pot with some water , boil spinach, coriander leaves, cubed vegetables, green chilli, garlic and ginger, till done.
Remove and let it cool.
Once the vegetables are at room temperature blend the vegetables along with the liquid into a smooth puree.
In a thick bottomed pot heat the oil and saute the sliced onions till they turn golden brown
Now reduce the heat and add all the powders and salt. Stir for half a minute.
Pour the pureed spinach mix into this and let the mixture boil.
Cook till the sauce is thick enough. When ithe isn't runny or too thick.
Now add the kasoori methi crushed in between your palms. And also the cream. After adding the cream, avoid anymore boiling.
Check for seasonin. You may adjust the taste by adding a few drops of lemon juice and /or a few grains of sugar.
Serve piping hot with any Indian bread or rice items.
A Gallon of Refrigerator Dills


Ingredients:
pickling cucumbers, fresh dill, garlic cloves, yellow onion, water, vinegar, kosher salt, alum, cream of tartar

Directions:
Bring brine of water, vinegar and salt to a boil. Remove from heat to cool.
Note: be sure to use Kosher salt if you can. Regular salt is about 15% heavier than Kosher, so it doesn't measure the same and can make any dish too salty if Kosher salt is called for. It is possible to use regular salt, but quantity 'must' be adjusted.
In a one gallon container (like and ice cream bucket] layer pickles, dill, garlic and onion. Use smaller cucumbers whole and halve or quarter larger ones. Sprinkle with alum and cream of tarter if desired.
After the brine has cooled, pour over the cucumbers. Cover and place in the refrigerator.
Pickles are best after 3 or 4 days, but you probably won't be able to wait that long. I can't. They keep easily for several months, but won't last that long.
You can easily make this recipe your own by adding or removing or increasing the dill, hot peppers, etc.  ENJOY!
Citrus Torte


Ingredients:
"mandarin oranges"

Directions:
Place lemon curd in a large bowl; fold in half of the whipped topping until blended.
Split cake horizontally into three layers.
Place bottom layer on a serving plate; spread with 1/2 cup lemon curd mixture.  Repeat layers; replace cake top.
Spread top with remaining lemon curd mixture.
Frost sides with remaining whipped topping.
Garnish with mandarin oranges.
Refrigerate until serving.
Italian Ricotta Cheesecake


Ingredients:
pecans, ricotta cheese, sugar, all-purpose flour, eggs, powdered sugar

Directions:
Crust-sprinkle bottom of greased 9-inch springform pan evenly with ground pecans; set aside.
Filling-In a large mixer bowl, beat ricotta cheese and sugar on med-high speed for 3 minutes.
Add flour and mix for about 3 minutes.
Add eggs, one at a time, beating after each addition.
Add almond extract.
Pour batter over crust.
Bake in a preheated 325° oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
Cool on a rack for 2 hours.
Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
Topping: after cake has chilled, dust top with a sprinkling of powdered sugar.
Mom's Salad Dressing (Red Wine Vinegar)


Ingredients:
red wine vinegar, sugar, mayonnaise

Directions:
"Stir 'til smooth (I actually shake 'til smooth]. Pour over simple salad of lettuce, avocado, tomato and green onions, toss to completely cover."
Midwest Salisbury Steak
Category: main-dish
By Leann Tucek

I was tired of boring, tasteless Salisbury steak recipes, so I created this one myself. Use good ground sirloin, and it'll tastes wonderful and you won't have any grease to drain from the patties once they've browned. Serve over mashed potatoes, egg noodles, or rice. Simply delightful!

Ingredients:
1 pound ground sirloin
½ cup panko bread crumbs
1  egg, beaten
2 tablespoons milk
½ (1 ounce) package dry onion soup mix
1 teaspoon Worcestershire sauce
¼ teaspoon ground black pepper
3 tablespoons butter
2 cups fresh mushrooms, sliced
1  sweet onion, sliced
3 tablespoons all-purpose flour
½ (1 ounce) package dry onion soup mix
1 ½ cups beef stock
1 cup water
salt and ground black pepper to taste

Directions:
Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties. Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side. Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper. Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 5 servings

Calories: 367.1
Fat: 20 g
Saturated fat: 9.2 g
Carbohydrates: 21.1 g
Sugars: 2.7 g
Dietary fiber: 1.4 g
Protein: 28.5 g
Cholesterol: 113.5 mg
Sodium: 6585.2 mg
Smoked Salmon Tacos


Ingredients:
tomato sauce, water, smoked salmon, cheese, salsa, onion, lettuce

Directions:
Preheat oven to 350 degrees., In a skillet combine the taco seasoning mix, tomato sauce and water., Bring mixture to a boil, reduce heat, and simmer uncovered for 5 to 7 minutes., Stir occasionally., Remove from heat., Stir smoked salmon into the mixture., Put mixture in taco shells, top with shredded cheese and place on baking sheet., Bake for 5 to 7 minutes., Serve with tablespoon of salsa, some chopped onions, and shredded lettuce.
Peaches Velvetene


Ingredients:
yoghurt, hot water, low-fat ricotta cheese

Directions:
Strain peaches and reserved juice (remove 4 tablespoons of the juice and reserve separately for the ricotta cream].
Put peaches into serving bowl or individual glasses or bowls.
Measure reserved juice, if you have 100ml then dissolve jelly in 150ml hot water, mix together.
Whisk jelly/juice mixture into the yoghurt.
Pour over the fruit.
Refrigerate to set.
Process the 4 tablespoons of reserved juice with the ricotta in a blender, food processor or mixer on high until smooth - use this to decorate the top of fruit/jelly.  Either dollop on or pipe onto the dessert.
Fruity Bulgur Wheat


Ingredients:
bulgur wheat, sultanas, cinnamon, ground cumin, lemon, juice and zest of, olive oil, cilantro, flat leaf parsley

Directions:
Place bulgur wheat in a container, and cover with boiling water to a level of 1/2in above the bulgur wheat.
Cover the container and leave for 8 minutes.
Stir through all of the remaining ingredients and season to taste.
Serve hot or cold.
Juicy Pork chops


Ingredients:
onions, lemons, ketchup, brown sugar, water, Tabasco sauce, Worcestershire sauce

Directions:
Place each pork chop in a baking dish., Top with onions and lemon slices on each., Mix together rest of ingredients and spread on each chop., Cover and bake on a 350* oven for 1 1/2 hour., Remove foil for last 15 minutes.
Chiltomate (Cooked Tomato and Chile Salsa)


Ingredients:
habanero peppers, jalapeno chiles, firm ripe tomatoes, plum tomatoes, garlic cloves, oregano, dried oregano, cilantro, salt

Directions:
Preheat a griddle or a large heavy skillet over medium-high heat. Roast the vegetables and the garlic on the griddle for 6 to 8 minutes, turning them with tongs to brown all sides.
Peel the chile and discard the skin and seeds. Peel and dice the onion, tomatoes and garlic.
Place the roasted ingredients and dried oregano in a mortar, blender or food processor, and grind or chop to the desired consistency.
Warm the oil in a large skillet over medium-high heat. Add the salsa and sauté for 2 to 3 minutes.
Stir in the fresh oregano and cilantro, and season to taste with salt. Serve warm or at room temperature.
Creamy Fried Onion Mashed Potatoes


Ingredients:
russet potatoes, sweet onions, butter

Directions:
Do this firstly or while potatoes are boiling, in a skillet fry the onions in butter until golden brown (this might take about 15 minutes, and do not drain the butter, if you do you will have to add in more butter anyway!].
Boil the russets in a large pot of boiling water until fork-tender; drain and transfer the cooked potatoes to a large bowl.
Mash the potatoes with the whipping cream and fryed onion/butter mixture until fluffy (I use my Kitchen Aid stand mixer for this with the mixing attachment and make certain to mash the potatoes while they are still warm or hot].
If desired you can add in more whipping cream depending on the consistancy you desire.
Season with salt and tons of black pepper.