xiaoxl/recipe_data huggingface dataset:
GREEN PEAS POTATO PANEER CUTLET


Ingredients:
green peas, panir, green chili, lemon, salt, potato, chile, turmeric powder, salt, water, oats

Directions:
Step 1.
Heat the oil in a non-stick pan, add the green chillies and sauté on a medium flame for a few seconds.
Step 2.
Add the green peas, paneer, lemon juice, sugar and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Step 3.
Remove from the flame and keep aside to cool completely. For the potato mixture-.
Step 4.
Combine the potatoes, green chillies, turmeric powder and salt in a bowl and mix well.
Step 5.
Heat the oil in a broad non-stick pan, add the potato mixture and cook on a medium flame for 1 minute, while stirring continuously. Keep aside to cool slightly.
Step 6.
Combine the green pea-paneer mixture & potato mixture in a bowl and mix well.
Step 7.
Divide the mixture into equal portions and shape each portion into a thick round cutlet.
Step 8.
Dip each cutlet in the Flour-water mixture and roll in the oats till it is evenly coated from all the sides.
Step 9.
Heat the oil in a non-stick pan and cook the cutlets, 2 to 3 at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper.
Farmers Brownies


Ingredients:
flour, white sugar, baking soda, butter, water, buttermilk, eggs, vanilla, butter, buttermilk, powdered sugar

Directions:
Mix the first four ingredients together., Add in the next five ingredients., Butter a brownie pan., Pour in the batter., Bake at 350 degrees for 20 minutes., For the Frosting: melt the 1/2 cup butter and 3T buttermilk together., Bring to a boil., Add 3-4T cocoa and 3 cups powdered sugar., Frost the brownies., Enjoy!
Dr. Weil's Miso Soup


Ingredients:
canola oil, onion, carrots, celery, cabbage, water, miso, green onions

Directions:
Heat canola oil in large pot. Add ginger and onion. Sauté over medium heat for 5 minutes and add carrots, celery and cabbage. Stir well.
Add water, bring to a boil over high heat, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.
Place miso in a bowl, add a little of the broth from the soup, and stir into a smooth paste. Add more broth to thin the mixture, then add the miso to the soup. Let rest for a few minutes.
Serve in bowls with chopped raw scallions and a few drops of roasted sesame oil. You may wish to remove the sliced ginger before serving.
Corn and Tomatoes Tart


Ingredients:
eggs, low-fat cheddar cheese, corn kernel, mild green chilies, chili powder, ground cumin, tomatoes, cilantro, salsa

Directions:
Preheat oven to 450°F.
Combine eggs, cheese, corn kernels, chiles, chili powder and cumin in mixing bowl, and beat to mix well. Pour into pie shell, smoothing top of filling.
Bake for 25 minutes, or until center is firm. Remove from oven, place sliced tomatoes on top, sprinkle with cilantro and serve. Pass portions with salsa of your preference, if desired.
Carol's Crisp


Ingredients:
granny smith apples, cinnamon, salt, water, butter, quick oats

Directions:
Preheat oven to 350°., Stir well together apples, cinnamon, salt and water, place in a 9x9 greased pan., Crumb Topping----mix together butter, quick oats, and Brown Sugar Splenda., Sprinkle crumb topping on top of apples., Bake at 350° for 35-40 minutes.
Impossible Tortilla Casserole


Ingredients:
8-inch flour tortillas, ground beef, onion, tomato sauce, cheddar cheese, milk, eggs, Bisquick

Directions:
Preheat oven to 375°.
Line greased 9x13" pan with flour tortillas, bringing the edges of the tortillas up and even with the edges of the pan.
Cook ground beef and onion together in skillet, stirring frequently until browned, then drain.
Stir in dry taco mix and tomato sauce.
Spoon beef mixture onto tortillas in pan and sprinkle with the cheese.
Beat eggs, milk and bisquick on high speed of blender or with wire whisk for 1 minute until smooth.
Pour over beef mixture.
Bake for 35 to 40 minutes or until done.
Cool 10 minutes before serving.
Quick N' Tasty Chicken Tacos


Ingredients:
fresh lemon juice, chili powder, cumin, oregano, pineapple, cherry tomatoes, grape tomatoes, seedless cucumber, red onion, cilantro, parsley, lemon juice, salt, lettuce, cheddar cheese, monterey jack cheese, sour cream

Directions:
Combine the chicken, lemon juice, chili powder, cumin and oregano in a small bowl.
Make sure the spices mix into all the chicken. Cover and place in refrigerator until ready to assemble your tacos.
Make Pineapple-Jalapeño Salsa: Combine all the salsa ingredients in a bowl.
Note: I cut the cherry tomatoes in half and give them a gentle squeeze to get rid of excess juice and seeds, then chop them up.
Assemble Tacos: Fill the taco shells with chicken and salsa. Top with your favourite taco fixings.
Lean over plate. Take a big bite. Doesn't that taste good?
Citrus Scallops I
Category: seafood
By Christine

Serve this citrusy scallop dish atop fresh cooked pasta. Add some crusty bread and bottle of chilled white wine and you've got yourself an elegant dinner.

Ingredients:
2 tablespoons olive oil
1  red bell pepper, thinly sliced
4  green onions, thinly sliced
1 clove garlic, minced
1 pound scallops
½ tablespoon salt
¼ teaspoon crushed red pepper flakes
½ teaspoon grated lime zest
2 tablespoons fresh lime juice
4 large  oranges, peeled and segmented
1 tablespoon chopped fresh cilantro

Directions:
In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute.  Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes. Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 264
Fat: 8 g
Saturated fat: 1.1 g
Carbohydrates: 28.3 g
Sugars: 18.9 g
Dietary fiber: 5.5 g
Protein: 21.5 g
Cholesterol: 37.5 mg
Sodium: 1059.2 mg
Rice and Veg Beans Platter Meal(Vegetarian)


Ingredients:
red kidney beans, chopped tomatoes, mushrooms, red capsicums, onion, olive oil, tomato ketchup, fresh garlic cloves, fresh basil leaves, red chile, black pepper, oregano, salt, potatoes, rice

Directions:
For crispy potatoes:
Par boil the potatoes  in microwave.
Peel the potatoes and cut  it in about  5mm thick slices.
Fry the potatoes on high flame until crispy.
Take them out on a kitchen paper.
Sprinkle salt and pepper.
For rice:
1 cup rice.
Soak rice for  some time.
Make rice as usual in microwave or hob and keep aside.
For bean curry:
Take a pan, pour olive oil, add onions saute them for 1 min and add garlic; saute again for 1 minute.
Add mushrooms and saute for 3-4 min, now add tomatoes, chili,beans, salt, oregano, garlic salt, dry basil, tomato ketchup, stir them and let it cook for 10-12 min on med falme.
Now add capsicum and few fresh basil leaves and further cook for 5 minute.
Check the consistency of the gravy, if too thin allow it to cook for few min more.
Turn off the heat once curry is done.
How to proceed:
Take a serving plate, fill cooked rice in a nice bowl and press it with a spoon.
Place the rice bowl upside down on the serving plate on  one side, pour good amount of beans gravy on other side of the plate but covering little bit of rice portion.
Place some crispy potatoes on the leftover  side and garnish with fresh basil and red chili.
Enjoy the meal.
Chocolate Lace Sandwich Cookies


Ingredients:
sugar, salted butter, egg, vanilla, flour, salt

Directions:
Preheat oven to 325 degrees with rack in middle of the oven.
In a medium bowl, mix oats, sugar and melted butter together with a wooden spoon. Stir in egg until well blended, then add vanilla and orange juice. Add flour and salt and stir to mix. Batter will be somewhat thick.
On a lined baking sheet, drop batter by half-teaspoonfuls at least 2 inches apart and up to 12 cookies per sheet pan. Bake until golden brown, 8-10 minutes. Keep an eye on these, they will go from golden brown to burnt very quickly.
Cool cookies on baking sheet just until they hold their shape, about 2 minutes. Dont let completely cool or they will be difficult to remove. With a thin spatula, transfer them to a cool rack and let cool completely.
Melt chocolate in a microwave safe bowl for 30 seconds at a time stirring until melted. Spread a thin layer of chocolate on a cookie and top with another cookie. Let chocolate harden about 2 hours before storing.
Lentil and Green Collard Soup
Category: soups-stews-and-chili
By cook

This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
1 tablespoon salt
1 cup dry red lentils, rinsed and drained
6 cups water
2 tablespoons olive oil
1 bunch collard greens - rinsed, stemmed and thinly sliced
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons minced garlic
⅓ cup lemon juice

Directions:
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add  , and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 306.6
Fat: 11.8 g
Saturated fat: 1.5 g
Carbohydrates: 38.6 g
Sugars: 3.4 g
Dietary fiber: 10.5 g
Protein: 15.2 g
Sodium: 1778.7 mg
Jicama Corn Salad
Category: salad
By CLUKACEVIC

Beautiful to look at, great blend of flavors and colors, plus it is super simple to make!  Terrific as a side with Mexican cuisine!

Ingredients:
4 cups frozen corn kernels, thawed
2 pounds jicama, peeled and diced
4 medium mangos - peeled, seeded, and diced
1 cup chopped red onion
½ cup chopped fresh cilantro
½ cup lime juice
salt and pepper to taste

Directions:
In a large serving bowl, combine the corn kernels, jicama, mango, red onion and cilantro. Pour the lime juice over, and season with salt and pepper. Toss until well blended.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 195.5
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 48 g
Sugars: 21.3 g
Dietary fiber: 9.9 g
Protein: 4.2 g
Sodium: 84.2 mg
Marinated Mushrooms


Ingredients:
onions, olive oil, tomatoes, rosemary, button mushroom, lemon juice, garlic

Directions:
Saute the onion in 2 tablespoons olive oil until brown and then add the tomatoes, garlic, rosemary and salt and pepper.
Simmer until all the liquid has evaporated and a thick sauce remains.
Pour the lemon juice over the mushrooms and leave for 10 minutes.
Saute the mushrooms in the remaining olive oil.
Add the mushrooms to the sauce and simmer for a further 10 minutes.
Bring to room temperature before serving.
Skillet Souffle


Ingredients:
eggs, fresh chives, kosher salt, black pepper, unsalted butter

Directions:
Heat oven to 400°F
In a large bowl, whisk together the egg yolks, chives, salt, and pepper.
In a separate bowl, with an electric mixer on medium-high, beat the egg whites until stiff peaks form. Using a spatula, gently fold the egg whites into the yolk mixture.
Meanwhile, melt the butter in a large nonstick skillet over medium-low heat and tilt to coat the sides. Add the soufflé mixture and crumble the cheese over the top. Bake until the eggs are puffed and golden, about 10 minutes. Cut into wedges.
Chef John's Pork al Latte
Category: soups-stews-and-chili
By Chef John

When the weather gets a little colder, this pork stew really hits the spot. Pork shoulder meat is braised in a creme fraiche sauce until amazingly tender and delicious. Serve on polenta with crisp sage leaves for garnish.

Ingredients:
1 tablespoon olive oil
2 slices bacon, coarsely chopped
1 ½ pounds pork shoulder, cut into 2-inch chunks
salt and freshly ground black pepper to taste
1 small yellow onion, diced
4 cloves garlic, sliced
1 ¼ cups chicken broth
½ cup creme fraiche
2 tablespoons chopped fresh sage leaves
1 pinch red pepper flakes, or to taste
¼ cup olive oil
15  whole fresh sage leaves

Directions:
Pour 1 tablespoon olive oil into a skillet, place over medium heat, and cook bacon, stirring often, until crisp and bacon fat has rendered into the skillet, about 5 minutes. Season pork cubes generously with salt and black pepper. Remove bacon from pan and set aside, reserving fat in pan. Turn heat to medium-high and brown pork pieces in bacon drippings until well browned on both sides, about 5 minutes per side. Transfer meat to a bowl, leaving pan drippings in skillet. Turn heat to medium and stir in chopped onion and a pinch of salt. Cook and stir onion until translucent and slightly browned, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute. Pour chicken broth and creme fraiche into onion mixture; whisk until smooth. Scrape up and dissolve any browned bits of food on the bottom of the skillet. Bring mixture to a simmer. Return bacon to sauce and stir in 2 tablespoons chopped sage. Place pork pieces into simmering sauce along with any accumulated juices from the meat. Reduce heat to low, cover, and simmer until meat is almost tender, about 1 hour. Raise heat to medium and cook uncovered until pan sauce reduces and thickens and meat is very tender, about 20 more minutes. Stir red pepper flakes into sauce; adjust seasonings to taste. Heat 1/4 cup olive oil in a small skillet over medium heat; drop whole sage leaves into the hot oil and cook, lightly tossing leaves in the oil, until crisp, 10 to 15 seconds. Drain sage leaves on paper towels and crumble over pork.

Prep time: 15 mins
Cook time: 1 hr 35 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 513.5
Fat: 46.2 g
Saturated fat: 15.9 g
Carbohydrates: 4.7 g
Sugars: 2.2 g
Dietary fiber: 0.4 g
Protein: 20.9 g
Cholesterol: 114.4 mg
Sodium: 568.8 mg
Cheeseburger and Fries Casserole
Category: main-dish
By BETTINA_J

Ground beef, condensed soups, and frozen fries combine to make a quick and easy family pleaser.

Ingredients:
2 pounds lean ground beef
½ medium onion, chopped
salt and pepper to taste
garlic powder to taste
1 (10.75 ounce) can  condensed golden mushroom soup
1 (10.75 ounce) can  condensed Cheddar cheese soup
1 (16 ounce) package frozen French fries
2 cups shredded Cheddar cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder. Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries. Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 511.1
Fat: 32 g
Saturated fat: 15.5 g
Carbohydrates: 21.1 g
Sugars: 1.4 g
Dietary fiber: 1.8 g
Protein: 33.7 g
Cholesterol: 120.7 mg
Sodium: 1018.7 mg
The Best Buttermilk Pancakes I Have Ever Had!!!


Ingredients:
flour, baking soda, baking powder, sugar, eggs, buttermilk, butter, vanilla, cinnamon

Directions:
Set griddle to 375.
Mix all ingredients together in a bowl.
pour each pancake from 1/2 cup of batter ( add fruit now if you are using fruit].
when bubbles form and the edges look dry, flip 'em.
Serve and ENJOY!
Favorite Oatmeal Raisin Cookies


Ingredients:
flour, baking powder, baking soda, salt, butter, brown sugar, granulated sugar, eggs, vanilla, old-fashioned oatmeal, raisins

Directions:
Preheat oven to 350 degrees.
Combine Group 1 ingredients in a small bowl and set aside.
Cream Group 2 ingredients with a hand mixer, first butter and sugar, then add eggs and vanilla until just mixed and starting to fluff.
Add Group 1 ingredients to Group 2 and mix until just blended.  Do not overmix.
Add the oats, and then the raisins. You will have to stir these in by hand unless you have a very powerful mixer.
Using a 2 Tablespoon cookie scoop or a large spoon, drop balls of dough onto a cookie sheet lined with parchment paper.
Bake 12-14 minutes until light brown on top.
Cool on a baking rack.
Cornbread (Ww Core)


Ingredients:
yellow cornmeal, baking powder, baking soda, salt, Splenda granular, nonfat sour cream, egg

Directions:
Mix dry ingredients in a medium bowl.
Mix liquid ingredients in a small bowl.
Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.
Cottage Cheese Salad


Ingredients:
low fat cottage cheese, plum tomatoes, green onions, cucumbers

Directions:
In a medium bowl, stir together the cottage cheese, tomatoes, green onions, and cucumbers. Season with salt and pepper to taste.
Chill until serving.
Cheesy Eggplant Parmesan Casserole
Category: main-dish
By lyndalou

My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.

Ingredients:
2 tablespoons olive oil for brushing, or as needed
2  eggplant, cut into 1/2-inch thick slices
1 tablespoon olive oil
1  onion, chopped
¼ pound mushrooms, sliced
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
¾ teaspoon dried basil
¾ teaspoon dried oregano
salt and ground black pepper to taste
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish. Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C). Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper. Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients. Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 267.2
Fat: 15.3 g
Saturated fat: 6 g
Carbohydrates: 20.3 g
Sugars: 9.5 g
Dietary fiber: 8.1 g
Protein: 15.6 g
Cholesterol: 30 mg
Sodium: 734.3 mg
Chinese Hot and Sour Pork Soup


Ingredients:
soy sauce, white pepper, egg substitute, cornstarch, bamboo shoot, water chestnut, carrot, shiitake mushroom, cake tofu, white vinegar, scallion

Directions:
Bring stock to a simmer.
Add soy sauce, pork, mushrooms and chile paste. Simmer  for 10 minute.
Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and  tofu.
Simmer 5 minute.
Mix cornstarch with 2 tablespoons water and add.
Bring back to simmer and pour  the eggs in a very thin stream over the surface. Let stand for 10 sec. before  stirring in the sesame oil.
Serve with a garnish of chopped scallions.
NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.
Armenian Basterma (Dried Cured Beef)


Ingredients:
beef, salt, paprika, salt, black pepper, allspice, garlic cloves, water

Directions:
Select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8"].
Insert heavy string through one end and make a loop.
Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day.
Wash meat well with cold water and leave in clear water for one hour.
Then drain and press between towels to remove moisture.
Continue until meat is quite dry.
Hang in cool airy place to dry about two weeks.
Combine all above ingredients to make the Chairnen.
Add water a little at a time to make thick paste.
Soak meat in it for 2 weeks.
Hang in airy place for 2 more weeks.
May be used immediately, refrigerated, or frozen.
NOTE: A cheese cloth casing may be used to slip meat into before hanging.
Tim Horton's Style Lemon-Cranberry Muffins


Ingredients:
oats, all-purpose flour, baking powder, salt, cranberries, low-fat plain yogurt, brown sugar, Egg Beaters egg substitute, lemon peel, cinnamon, vanilla

Directions:
Preheat oven to 350 degrees F.
Mix oats, flour, baking powder, salt and chopped cranberries in one bowl; set aside.
In second bowl mix yogurt, oil, brown sugar, Egg Beaters, lemon peel, cinnamon and vanilla together. Fold all ingredients together in one bowl. Place batter into muffin tins (nonstick or lined with paper liners].
Bake at 350 degrees F for 35 minutes.
Allow to cool on wire rack out of the tins.
Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter
Category: seafood
By RyanVF

About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, Minnesota. I tell them, not much has changed except that I am a much happier cook. This recipe is sure to be a hit around your dinner table this holiday season! Serve with pasta or rice.

Ingredients:
½ cup butter, softened
1 tablespoon hot pepper sauce
1 ½ tablespoons key lime juice
2 tablespoons butter
2 pounds medium Key West pink shrimp, peeled and deveined
4 small spiny lobster tails, meat removed from shell and coarsely chopped
1 pound fresh mushrooms, sliced
1 ½ teaspoons minced garlic
¼ cup white wine

Directions:
Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours. Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes. Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes. Remove from heat and stir in the Key lime juice mixture until melted.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 557.8
Fat: 31.6 g
Saturated fat: 18.9 g
Carbohydrates: 6.2 g
Sugars: 2.2 g
Dietary fiber: 1.2 g
Protein: 59.1 g
Cholesterol: 485.6 mg
Sodium: 1036.8 mg
Ww Spiced Coffee Custards


Ingredients:
black coffee, instant espresso powder, instant coffee granules, sugar, eggs, allspice, salt, 1% low-fat milk

Directions:
Preheat oven to 350. Arrange eight 6 ounce custard cups in a large roasting pan.
In a smal bowl, combine the brewed coffee and espresso powder. In a large bowl, whisk sugar, eggs, egg whites, allspice, and salt. Stir in milk and coffee mixture. Ladle mixture into custard cups Place roasting pan in the oven. Pour enough hot water into pan to come up t the sides of the custard cups.
Bake until a knife inserted into center of custard comes out clean, about 40 minutes. Remove from roasting pan and cool on rack at room temperature, refrigerate, covered at least 4 hours, Serve with a dollop of whipped topping.