xiaoxl/recipe_data huggingface dataset:
Mini Canneloni Bake


Ingredients:
ziti pasta, ground chicken, onion, garlic cloves, butter, flour, milk, nutmeg, frozen spinach

Directions:
Cook ziti as directed on package to a little more than adente.
Brown ground chicken with onion, salt and pepper and garlic in a large skillet.
In a separate skillet melt butter and add flour to make a rue.  Add milk slowly, whisking together. Add nutmeg, salt and pepper.
Heat spinach in microwave.  Drain and pat dry. Add to meat skillet.
Add ziti to meat and spinach and stir.  Pour sauce over and stir.
Put in a casserole and stir again. Put cheese on top of casserole and put in oven under broiler just until bubbly and brown.
Homemade Chocolate Cookie Crumbs
Category: desserts
By Katie

Out of OREO® crumbs for a recipe? Here is my homemade version. I make this for my homemade ice cream cakes or any recipe calling for OREO® or chocolate cookie crumbs.

Ingredients:
1 cup all-purpose flour
½ cup dark cocoa powder
½ teaspoon baking soda
½ cup butter, softened
⅓ cup white sugar
⅓ cup brown sugar
1  egg
½ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Whisk flour, cocoa powder, and baking soda together in a bowl. Beat butter, white sugar, brown sugar, egg, and vanilla extract together with an electric mixer in another bowl until smooth and creamy. Gradually beat flour mixture into butter mixture until dough is just incorporated. Spread dough out onto prepared baking sheet. Bake in the preheated oven until set, about 14 minutes. Cool completely and crumble as desired.

Prep time: 15 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 12 servings

Calories: 165.1
Fat: 8.7 g
Saturated fat: 5.3 g
Carbohydrates: 21.5 g
Sugars: 11.6 g
Dietary fiber: 1.5 g
Protein: 2.4 g
Cholesterol: 35.8 mg
Sodium: 115.4 mg
Apple Gorgonzola Frittata


Ingredients:
eggs, half-and-half, salt, black pepper, tart apple, fresh lemon juice, onion, celery, garlic clove, olive oil, gorgonzola

Directions:
In a small bowl, whisk together the eggs, half-and-half, salt & pepper, then set aside.
In another bowl, toss apple with lemon juice & set that aside.
In a 7-inch ovenproof skillet, saute the onion, celery & garlic in oil until tender, then remove & discard the garlic.
Return the skillet to a reduced heat, & add the egg mixture, then sprinkle with apple & cheese. Cover & cook 4 to 6 minutes or until eggs are NEARLY set.
Uncover & put the skillet under the broiler about 3 to 4 inches from the heat for 2 to 3 minutes or until eggs are completely set.
Let stand 5 minutes, then cut into wedges & serve.
Bread Pudding with Whiskey Sauce III
Category: desserts
By LADYEM

This bread pudding is absolutely delicious!

Ingredients:
6  eggs, lightly beaten
1 ½ cups white sugar
4 cups milk
1 cup heavy cream
1 tablespoon vanilla extract
½ tablespoon ground cinnamon
1 (1 pound) loaf bread, cut into 1 inch cubes
½ cup golden raisins
1 ½ cups white sugar
¾ cup butter
¾ cup corn syrup
½ cup whiskey

Directions:
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth. Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture. Bake 45 minutes in the preheated oven, until lightly browned. To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.

Prep time: 40 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 641.3
Fat: 24.2 g
Saturated fat: 13.9 g
Carbohydrates: 93.8 g
Sugars: 61.3 g
Dietary fiber: 1.2 g
Protein: 9.4 g
Cholesterol: 157.2 mg
Sodium: 428.6 mg
Mexican Pork Chop Casserole
Category: world-cuisine
By Kristi W

Pork chops baked with Spanish rice for a unique casserole.

Ingredients:
1 tablespoon vegetable oil, or as needed
6  pork chops
1 teaspoon salt
1 ½ cups uncooked rice
3 cups water
1 (8 ounce) can tomato sauce, or more to taste
½ (1 ounce) package taco seasoning mix
1  red bell pepper, sliced into rings
1 cup shredded Cheddar cheese, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops. Mix water, tomato sauce, and   together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil. Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 6 pork chops

Calories: 556.7
Fat: 19 g
Saturated fat: 8.2 g
Carbohydrates: 42.1 g
Sugars: 2.9 g
Dietary fiber: 1.5 g
Protein: 50.3 g
Cholesterol: 129.7 mg
Sodium: 962 mg
Nina's Russian Cold Beet Soup (Kholdnyk)
Category: soups-stews-and-chili
By Nina Capaccio

Super easy and absolutely great version of the longer and original recipe for this soup that my grandmother brought from Russia. On a hot summer day, a bowl of this soup is an energizing lift.  Add a piece of of rye or pumpernickel bread served on the side to complete the Russian experience.

Ingredients:
4 cups fat-free buttermilk
1  cucumber - peeled, seeded, quartered lengthwise and diced
1 (15 ounce) can sliced beets with liquid
3  green onions, chopped
2 tablespoons chopped fresh dill
½ teaspoon salt, or to taste
2 tablespoons white vinegar, or to taste

Directions:
Mix the buttermilk, cucumber, beets with their juice, green onions, dill, salt, and vinegar in a bowl; stir to mix thoroughly, and chill, covered, in refrigerator at least 2 hours or overnight for best flavor. Serve cold.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 5 servings

Calories: 110.4
Fat: 0.2 g
Carbohydrates: 19.3 g
Sugars: 15.4 g
Dietary fiber: 2.1 g
Protein: 8.6 g
Cholesterol: 4 mg
Sodium: 577 mg
Pumpkin Cookies With Cream Cheese Frosting


Ingredients:
flour, cinnamon, pumpkin pie spice, baking soda, salt, butter, brown sugar, solid pack pumpkin, egg, vanilla, cream cheese, butter, powdered sugar, pecans, walnuts

Directions:
Combine flour, cinnamon, pumpkin pie spice, baking soda, and salt; set aside.
In a separate bowl beat together butter and brown sugar until creamy.
Beat in pumpkin, egg, and vanilla.
Gradually add flour mixture until well combined; stir in nuts.
Drop by rounded TBS, or small cookie scoop, onto greased baking sheet.
Bake in preheated oven at 350°F for 11-14 minutes.
Cool completely before frosting.
To make frosting, beat together cream cheese and butter.
Gradually add in powdered sugar until well combined and smooth.
Spread frosting on cooled cookies or pipe on using frosting bag and tip.
The Best Deer Sausage You'll Ever Eat


Ingredients:
bacon, salt, garlic powder, water

Directions:
Grind venison, bacon, and chicken breasts through a course plate and place in large plastic mixing tub.
Place sausage casings in bowl of warm water to soak at this time, also make sure to have some twine on hand to tie the open ends off.
Pour in all dry seasonings, cure, garlic powder, and peppers over the ground meat.  Then top with cold water.  Mix thoroughly by hand for at least 15 minutes and make sure all seasoning is mixed in and the three meats are now homogeneous.  The venison will be a dark red, the bacon a light pink, and the chicken all white starting out.  When it is a uniform medium red the mixing is complete.  I've found that the 2 lbs of bacon and chicken add just the right amount of fat content to the deer that it will still preserve well, but it doesn't get dried out after opening a roll and putting it back in the fridge.
(I make my own homemade chipotle powder as well.  I smoke assorted hot peppers out of my garden in the summer and then dehydrate them for a couple days.  Then I grind them into pepper flakes with a food processor.  They keep for a couple years if dried out all the way and then placed in an air tight container.]
Stuffing the sausage in casings is a 2 person job no mater how you do it, so make sure you have a friend handy.  Add the sausage tube to the grinder and slide the casing over to fill while the 2nd person feeds the meat mixture into the machine.  Make sure to use a firm grip as the casings are filled, this makes the meat pack in nicely and keeps out air bubbles.  When a casing is about an inch and a half from the end, stop, twist, and tie off the end of the casing with the twine.  Once all the casings are filled, place in the refrigerator for about 24 hours to cure.
On the next day remove the sausages from the fridge and allow to warm up while you are making your smoker fire.  I use a combination of charcoal and oak for the main fire and then add some hickory to add flavor to it.  Apple wood works great for this too if you can find it available.  Fill the water pan 3/4 full and then add a beer to top it off.  Make sure any lighter fluid is burned off and that it is smoking cleaning before adding the sausages.  Hang them from the top rack and make sure there is clearance between them and the water pan.  Leave in the smoker for about 4 hours and check the temperature. My little smoker doesn't burn very hot, so I always end up pulling them and finishing them off in the oven at 325 for 30 to 40 minutes at the end.  They are done when they reach an internal temp of 155 to 160.
Allow to cool, and then wipe each sausage down with a paper towel and wrap in plastic wrap.  Once cured and cooked they will keep in the fridge for 2 to 3 weeks if they last that long.  15 lbs of meat at one time sounds like a lot, but some how all my friends and neighbors find out every time I make this and then it is gone before I know it.
Marinated Lamb Popsicles With Fenugreek Cream Curry


Ingredients:
racks of lamb, white wine, yellow mustard, salt, garlic, canola oil, turmeric, dried fenugreek leaves, salt, cayenne pepper, lemon juice, paprika

Directions:
Cut the racks of lamb into the'popsicles' by slicing the chops in between the bones.
Mix the white wine, mustard and salt together in a large bowl, then add the popsicles, turning to coat them on all sides.
Cover and set aside in the refrigerator for a couple of hours.
In a separate bowl, mix together the whipping cream, salt, paprika, cayenne, fenugreek flakes and lemon juice.
In a medium-sized, heavy pot, sauté the crushed garlic in the canola oil.
Once the garlic is golden in colour, add the turmeric, stir and heat for one minute.
Add the whipping cream mixture, stir and heat on low to medium heat for a few minutes.
(the water in the whipping cream will evaporate, thickening the sauce. If your heat is too high, the cream will separate.] If making the sauce a day ahead, let the garlic mixture cool completely, then add to the cream mixture and refrigerate.
Thicken the sauce close to serving time by heating gently.
Grill the popsicles just before you are ready to serve your meal.
You can either pour the cream curry over the grilled popsicles or use it as a dipping curry for them.
Tuna Pasta Primavera


Ingredients:
bow tie pasta, asparagus, English pea, green onion, salt, olive oil, tomatoes, lemon juice, tuna in water, fresh ground black pepper

Directions:
Cook pasta according to package directions; drain but reserve 3 tablespoons of the cooking water.
While pasta cooks, combine asparagus and peas in a steamer basket over boiling water; cover and steam 3-4 minutes or until asparagus is crisp-tender.  Drain.
Combine steamed vegetables, onions, salt, and oil in a large bowl.
Add pasta, pasta cooking water, tomato, and lemon juice; toss well.
Add tuna; toss.
Sprinkle with pepper and serve.
Sauerkraut Hotdish


Ingredients:
hamburger, onion, salt, pepper, milk, butter, cheddar cheese, canned sauerkraut

Directions:
Brown hamburger and onion, salt and pepper, drain. Add soups and milk. Stir.
Cook noodles, partially, about 5 minutes. They will finish cooking during baking time.
Either using a crock-pot(low heat], or a casserole dish, grease with butter, then layer in order, 1/2 of each. Noodles, sauerkraut, hamburger mixture, cheese.
Repeat.
Either cook in crock-pot on low 4 hours, or bake in a 350 oven, for 45 minutes, until hot and bubbly.
Southern Scalloped Potatoes


Ingredients:
idaho potatoes, onions, butter, flour, milk

Directions:
Boil the potatoes until they're halfway done, then cut into slices about 1/4 inch thick.
Set aside.
Slice three onions and sauté in butter until transparent.
Sprinkle flour into this mixture and continue to sauté until flour begins to darken a little.
Add milk and continue stirring until the sauce is at the consistency you like.
It should be medium-thick.
Add sliced potatoes to the pan and mix very well.
Add salt and pepper to taste.
Pour into a greased baking dish and bake casserole at 350 degrees until it turns a bit brown.
Simple Gluten-Free Snickerdoodle Cookies
Category: desserts
By Fioa

These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating.

Ingredients:
1 ⅓ cups gluten-free all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
½ cup butter at room temperature
1 cup sugar,  divided
1  egg
1 ½ teaspoons ground cinnamon

Directions:
Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper. Combine flour, baking powder, salt, and baking soda in a bowl. Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls. Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets. Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 12 mins
Total time: 30 mins
Yields: 24 cookies

Calories: 94.8
Fat: 4.3 g
Saturated fat: 2.5 g
Carbohydrates: 14.1 g
Sugars: 8.6 g
Dietary fiber: 0.8 g
Protein: 1.1 g
Cholesterol: 17.9 mg
Sodium: 87.8 mg
Chicken Supreme Dijon


Ingredients:
butter, garlic clove, onion, mushroom, Dijon mustard, heavy cream, wild rice

Directions:
In large skillet, cook chicken in butter., Remove to heated platter., Keep warm., To drippings in pan, add garlic, onion and mushrooms., Cook, stirring, until onion is tender., Stir in mustard and heavy cream., Simmer, stirring, until sauce is slightly thickened., Add chicken, turning to coat in sauce., Serve over rice.
Bucket Lasagna


Ingredients:
hamburger, tomato sauce, cottage cheese, eggs, salt, pepper, mozzarella cheese, ice cream buckets

Directions:
I cook a large package of hamburger (apx 5 lbs], drain.
Place it back in the pan I cooked it in, (don't dirty another pan] and add tomato sauce and spices as you like it.
In another large bowl, mix two large containers of cottage cheese, four eggs, and salt and pepper.
A third bowl has a large quantity of shredded mozzarella.
Open two packages of lasagna noodles, either no-bake or regular.  I prefer the regular, they are thicker--he no bake kinda disappear in my lasagna  because they are so thin.
Place all the ingredient bowls and pans in a row on  the counter.
Then I take 6 (one gallon] ice cream buckets or similar container.
Layer as follows: noodles, sauce, cheese and repeat til done.
That is it!  You end up with six lasagnas, and only 3 dirty pans.
Freeze. Once solid, slip from the ice cream bucket, and place in gallon Ziploc bags., Now they go back in the freezer, taking up much less space. I use the ice cream bucket because it makes it the exact correct size and shape for my 5 quart crockpot. You may find another container that works better for you.
When its lasagna eating day, just pop it in the crockpot on LOW, and let her go all day...come home, dinner is ready!
Broiled Parmesan-Lemon Tilapia
Category: seafood
By moms2398

My husband is not a big fish eater, but this recipe had him looking for seconds. What makes it a joy for me? It is so quick and easy that it qualifies as a busy weeknight selection.

Ingredients:
4 (4 ounce) tilapia fillets
2 tablespoons Miami-style sazon seasoning (sazon completa)
1  serving olive oil cooking spray (such as PAM®)
½ cup grated Parmesan cheese
2 tablespoons butter-margarine blend (such as Smart Balance®), melted
1 ½ tablespoons fat-free mayonnaise (such as Kraft®)
2 tablespoons lemon juice
2 teaspoons grated lemon zest
⅛ teaspoon dried basil
⅛ teaspoon ground black pepper
⅛ teaspoon onion powder
⅛ teaspoon celery salt

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan's rack with olive oil cooking spray. Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack. Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side. Mix the Parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl. Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 212.7
Fat: 10.1 g
Saturated fat: 3.1 g
Carbohydrates: 2.5 g
Sugars: 1.1 g
Dietary fiber: 0.2 g
Protein: 26.9 g
Cholesterol: 50.7 mg
Sodium: 558.5 mg
Little Reubens


Ingredients:
"sauerkraut"

Directions:
Unroll dough into 16 triangles; cut each triangle lengthwise into thirds and place one Little Smokey on each piece; If using hot dogs, leave dough in original size and place one hot dogs on each crescent roll.
Place 1 tbsp.(for hot dogs] or 1/2 tablespoons (for Smokies] sauerkraut around meat, and roll up --ending with point of triangle. Place on ungreased cookie sheet; Bake at 375° for 12 minutes or until golden brown.
Mix dressing and horseradish; Serve as dipping sauce.
Buttermilk "Dump" Pound Cake


Ingredients:
shortening, sugar, all-purpose flour, baking soda, salt, eggs, buttermilk

Directions:
DUMP all ingredients in large mixing bowl and mix with electric mixer on medium speed for 15 minutes.
Pour batter into greased Bundt or tube cake pan.
Put into COLD oven.
Set oven temperature at 325 degrees and bake for 1 hour 20 minutes, or until cake tests done.
Rainbow Citrus Cake
Category: desserts
By HILARY2000

Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange.

Ingredients:
3 ½ cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
¾ cup shortening
2 ¼ cups white sugar
4  eggs, room temperature
1 ½ cups milk
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
2 teaspoons grated lime zest
2 drops yellow food coloring
2 drops orange food coloring
2 drops green food coloring
1 recipe Lemon Custard Filling
1 recipe Orange Cream Frosting

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls. In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan. Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely. Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

Prep time: 45 mins
Cook time: 30 mins
Total time: 2 hrs 45 mins
Yields: 1 3-layer 9-inch cake

Calories: 433.6
Fat: 15.4 g
Saturated fat: 4.2 g
Carbohydrates: 67.5 g
Sugars: 39.2 g
Dietary fiber: 1.1 g
Protein: 6.9 g
Cholesterol: 64.4 mg
Sodium: 380.3 mg
Hashbrown Casserole


Ingredients:
frozen hash browns, sour cream, sharp cheddar cheese, onion, butter

Directions:
Mix all together., Pour in 9x13 oven safe dish., Bake at 350 for 45 minutes.
Citrus & Sweet Wine Marmalade


Ingredients:
navel orange, orange, blood orange, lemon, fresh ginger, water, red wine, brown sugar, granulated sugar

Directions:
Zest and juice oranges, tangelo and lemon into a large saucepan.
Add ginger slice, water, wine and brown sugar.
Bring to a boil, reduce heat, then cover and boil 30 minutes. Remove ginger slice.
Stir in the sugar, bring back to a boil and cook uncovered until mixture forms a gel, about 15 minutes, stirring frequently. Remove from heat and ladle into hot jars.
Process for 10 minutes in a hot water bath.
Salmon With Parmesan Crust


Ingredients:
salmon fillet, onion, garlic, mayonnaise, lemon pepper, milk, parmesan cheese

Directions:
Spray 9x13 baking pan with cooking spray, such as Pam.
Mix together garlic, onion, mayo, and lemon pepper in a food processor.
Place, milk, mayo mixture, and cheese in 3 separate bowls.
Dip each piece of salmon first in the milk, then in the mayo mix, and then the cheese.
Place skin side down in baking dish.
Sprinkle any remaining cheese over the fish.
Bake at 350 degrees for 30 minutes.
Mango Salsa


Ingredients:
mango, red onion, kosher salt, sugar, white vinegar, lime juice, habanero peppers, serrano chilies, cilantro, mint, red bell peppers

Directions:
"Combine all ingredients in the order given. Let stand at room temperature for at least 30 minutes before serving. It should be used the same day it is made."
Easy Carbonara


Ingredients:
onion, garlic clove, bacon, mushrooms, broccoli, Carnation instant milk, cooked pasta

Directions:
Lightly fry onion, garlic and bacon until onion is translucent and bacon is cooked through.
Stir in mushrooms and sauté until lightly browned.
Add the broccoli and cook through for a few minutes.
Add the can of soup and heat through and simmer for 3-4 minutes.
Lastly add in the carnation milk or cream and season with salt and pepper.
Serve with cooked spaghetti or penne pasta and enjoy!
Creamed Cauliflowers and Potato Casserole


Ingredients:
cauliflower, potatoes, onion, butter, margarine, milk, flour, salt, pepper, cumin, paprika

Directions:
boil cauliflower in some water and a dash of milk. separate florets and set aside.
peel potatoes, half and slice 1/4 inch thick and boil until almost done.
chop onion.
melt 2 teaspoons of butter, ad flour and stir vigorously until golden brown. slowly ad milk, bearnaise sauce package and rest of butter and bring to a boil. simmer for 3 minutes, stirring constantly. If the sauce is too thick, add some more milk.
arrange cauliflower and potatoes in a casserole dish, sprinkle with onions and poor sauce over it.
season with salt, pepper, cumin and paprika powder
bake in over for 20 minutes at 380.
serve with any meat or poultry or on its own as a main vegetarian dish.
Spinach and Feta Puff Pie


Ingredients:
frozen spinach, feta cheese, ricotta cheese, egg, butter, onion, of fresh mint, fresh parsley, puff pastry, milk

Directions:
Combine the spinach, feta, egg, and ricotta in a bowl.
Melt the butter in a pan, add onion, and saute until soft.
Stir into mix, and season with salt and pepper to taste.
Make into 2 pies- i.e. place one sheet of pastry on the bottom of a pie pan, put the filling in, and cover it with another sheet of pastry, pushing down the edges with a little water.
Brush the 2 pies with milk.
Bake at 200 degrees celcius for 25 to 30 minutes.