xiaoxl/recipe_data huggingface dataset:
Onion Rice
Category: side-dish
By Denyse

Simple and versatile rice side dish that everyone loves!

Ingredients:
1 tablespoon vegetable oil
1  red onion, chopped
1 cup long-grain white rice
1 teaspoon ground black pepper
2 cups chicken broth

Directions:
Heat the oil in a saucepan over medium heat. Stir in the onion, and cook  until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 140.8
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 26.6 g
Sugars: 0.8 g
Dietary fiber: 0.8 g
Protein: 2.4 g
Sodium: 2.4 mg
It's Thyme for Rice Pilaf


Ingredients:
butter, margarine, onion, carrot, celery, green pepper, garlic, long-grain rice, water, fresh parsley, fresh thyme, dried thyme leaves, Tabasco sauce, salt, black pepper

Directions:
Heat 2 tablespoons butter in a large saucepan; add onion, carrots, celery, green pepper, and garlic, cooking until tender.
Remove vegetables from pan and set aside.
Heat remaining 2 tablespoons of butter in pan; add rice and cook, stirring constantly, until rice is light brown.
Do not burn rice.
Stir in chicken broth, water, frozen peas, cooked vegetables, parsley, thyme, Tabasco, and salt and pepper to taste.
Bring mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until liquid is absorbed and rice is tender.
Fluff with fork before serving.
Tip: if rice seems wet, place clean dishtowel firmly between lid and pan; let rest for 10-15 minutes while towel absorbs excess liquid.
Caramel Sauce
Category: side-dish
By Lorri

Yes, it's true -- caramel sauce can be this easy.

Ingredients:
1 (14 ounce) can sweetened condensed milk

Directions:
Fill a large saucepan with water and bring to a boil over medium heat.  Place the can of milk, unopened, in the boiling water.  Cover and let simmer 3 hours, topping off water as needed and turning the can every half hour to prevent scorching.  Carefully open can and serve.

Cook time: 3 hrs
Total time: 3 hrs
Yields: 1 - 14 ounce can

Calories: 89.9
Fat: 2.4 g
Saturated fat: 1.5 g
Carbohydrates: 15.2 g
Sugars: 15.2 g
Protein: 2.2 g
Cholesterol: 9.5 mg
Sodium: 35.6 mg
Wild Mushroom, Red Onion and Sage Pizza


Ingredients:
white mushrooms, red onion, olive oil, salt, black pepper, dried sage, mozzarella cheese, fresh parsley

Directions:
Preheat oven to 500. In a large bowl, place mushrooms with onions. Toss with the olive oil.
In a large non-stick skillet, cook mushrooms and onions over medium-high heat, stirring frequently, until mushrooms soften 3-5 minutes. Season with salt and pepper.
Place mushrooms on paper towels and blot dry. Spoon mushroom-onion mixture over crust. Sprinkle with sage. Top with half of the cheese.
Bake pizza about 12 minutes, until crust is golden. Remove from oven. Slide pizza onto a large cutting board.
Top with remaining cheese and sprinkle with parsley. Let rest for 5 minutes before serving. Cut into wedges and serve.
Air Fryer Blackened Catfish Fillets
Category: uncategorized
By Soup Loving Nicole

Air-fried catfish fillets that have a spicy blackened exterior and a tender and flaky interior.

Ingredients:
¼ cup unsalted butter, melted
2 tablespoons olive oil
1 ½ tablespoons blackened seasoning
1 pound catfish fillets

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Whisk melted butter, olive oil, and blackened seasoning together in a small bowl until it forms a paste. Brush paste on both sides of the catfish fillets. Place fillets in the basket of the air fryer and cook until fish is browned and flakes easily with a fork, about 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 606.3
Fat: 51 g
Saturated fat: 19.6 g
Carbohydrates: 2.6 g
Dietary fiber: 0.5 g
Protein: 33.8 g
Cholesterol: 174.3 mg
Sodium: 1211.5 mg
Beef Strip Loin With Creamy Blue Cheese Spinach


Ingredients:
russet potatoes, yukon gold potato, olive oil, frozen spinach, heavy cream, blue cheese

Directions:
Pre-heat oven to 350°F.
Season steaks with salt and pepper. In a pan over a medium-high heat, sear steaks for 3 to 5 min per side (or to your liking].
Thinly slice potatoes, dress with olive oil and season with salt. Place on a baking sheet and bake in the oven for about 15 minute.
In a saucepan, combine spinach with heavy cream and season with salt and pepper. Warm over medium heat for 5 minutes.
To plate, place creamy spinach with the potatoes beside it. Then layer the steak over both spinach and potatoes. Crumble blue cheese on top for the final touch, letting the heat melt the cheese slightly.
Find more fresh recipes ideas online at walmart.ca/recipes.
Spinach-Rice Casserole


Ingredients:
onion, garlic, Italian-style tomatoes, dried oregano, basil, tofu, cooked brown rice, frozen chopped spinach, swiss cheese, salt, pepper, sesame seeds

Directions:
In a large saucepan cook the onion and garlic in hot oil until onion is tender but not brown.
Add undrained tomatoes, and oregano or basil.
Bring to a boil; reduce heat.
Simmer,uncovered, about 3 minutes.
Meanwhile, place tofu in a food processer bowl or blender container.
Cover and process or blend until smooth.
Add tomatoes to mixture.
Stir in cooked rice, spinach, half of the swiss cheese, the salt and pepper.
Grease a 2 Quart rectangular baking dish.
Spoon mixture into casserole.
Bake, uncovered in a 350 degree oven for 30 to 40 minutes.
Sprinkle with remaining cheese and toasted sesame seeds.
Raisin-Eggnog Bread Pudding


Ingredients:
eggs, sugar, brandy, dark rum, nutmeg

Directions:
Butter or spray a 13x9 inch baking dish.
Put bread pieces in a bowl, pour eggnog over the bread and allow to soak for about 1 hour, or until all the liquid is absorbed.
Position oven rack in the middle position; preheat oven to 350°.
In a bowl, whisk the eggs, yolks, sugar, brandy, and rum until thick and smooth.
Stir in the bread mixture and pour into prepared pan.
Sprinkle nutmeg over the top.
Place the dish in a large shallow pan, such as a roasting pan, lined with a dish towel.
Place the pan on the oven rack, and pour enough hot water into the larger pan to come halfway up the sides of the pudding dish.
Bake for 1 hour or just until the center is set when gently shaken.
Transfer to a baking rack to cool slightly.
Serve with freshly whipped cream.
Provencal Tomato Sauce (Uses Fresh Tomatoes)


Ingredients:
olive oil, onion, garlic cloves, bay leaves, tomatoes, salt, pepper, fresh thyme, fresh marjoram, tomato paste

Directions:
Heat the oil in a heavy pot.  Add the onions and saute for about 10 minutes, until they are translucent.
Add in the garlic and bay leaves, let that saute about 5 minutes more.
Add in the tomates, salt, pepper and herbs - simmer for 20 minutes.
When the tomatoes have cooked down, add in the tomato paste and simmer for another 10 minutes. Adjust seasoning to your liking.
Remove the bay leaves and your sauce is ready!
Blueberry Almond Cheesecake


Ingredients:
flour, sugar, baking powder, butter, vanilla, sugar, cream cheese, eggs, vanilla extract, sugar, cornstarch, water, blueberries, lemon juice, vanilla extract

Directions:
Crust:
In a bowl ,mix first 4 ingredients together. Cut in butter until fine crumbs form.Stir in egg yolk, vanilla and almond extracts and chopped almonds; mix well. Press into a 9 or 10 inch springform pan and bake in a 325°F oven for 15 minutes. Let cool.
Filling:
Cream sugar and cream cheese with a mixer. Add eggs,vanilla and almond extracts. Beat until smooth. Pour onto cooled crust and bake in 350°F oven for 40 minutes or until center is set. Let cool.
Topping:
Mix sugar, cornstarch and water in saucepan. Bring to a boil, stirring constantly. Add fruit and lemon juice and continue cooking and stirring until thickened. Let cool, pour over entire cake or just a cake slice.
Cheesy Avocado Bites
Category: appetizers-and-snacks
By Wendy

Yum!

Ingredients:
2 tablespoons butter, softened
1  baguette, cut into 3/4-inch-thick slices
2  avocados, peeled and pitted
10  cherry tomatoes, chopped
½  onion, minced  (Optional)
½ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread butter onto 1 side of each baguette slice. Mix avocados, tomatoes, and onion in a bowl until smooth and consistent in texture; scoop onto butter-side of baguette slices. Sprinkle mozzarella cheese over avocado mixture layer. Arrange baguette slices on a baking sheet. Bake in the preheated oven until cheese is melted, about 7 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 397.2
Fat: 16.7 g
Saturated fat: 5.2 g
Carbohydrates: 51.8 g
Sugars: 3.3 g
Dietary fiber: 6.9 g
Protein: 13 g
Cholesterol: 16.2 mg
Sodium: 585.4 mg
Chicken With Confetti Corn Sauce


Ingredients:
boneless skinless chicken breasts, bacon, salt, black pepper, chili powder, onion powder, garlic powder, green onions, cream cheese, milk, sour cream, butter, onion, red bell pepper, green pepper, whole kernel corn, salt, black pepper

Directions:
Mix together the salt, pepper, chili powder, and the onion and garlic powder.
Season chicken breasts with the spice mixture.
Place chicken on a broiler pan, and broil for 4 minutes.
After 4 minutes, add bacon alongside chicken on pan.
Broil, turning chicken and bacon for 10-15 minutes longer, until done.
Drain bacon on paper towels, and set aside chicken, keep warm.
For Sauce:
Sauté diced onion and diced red and green bell peppers in butter for about 3 minutes.
Meanwhile, place cream cheese and milk in a saucepan over low heat.
Heat, stirring until cream cheese melts; remove from heat.
Add sour cream, the onions and peppers, corn, salt and pepper.
Heat corn sauce to serving temperature over medium heat, about 3-4 minutes.
Slice chicken into 1/4 inch slices. Fan out on serving platter.
Spoon corn sauce over chicken. Crumble bacon and sprinkle over the top.
Sprinkle the green onions over the top.
Wheaties Muffins


Ingredients:
flour, sugar, salt, baking powder, egg, milk, shortening

Directions:
Sift together flour, sugar, salt, and baking powder., Stir in egg and milk., Add melted shortening., Fold in Wheaties., Fill greased muffin tins 2/3 full., Bake for 20 to 25 minutes in a moderately hot oven at 400 degrees Fahrenheit.
Jumbo Chicken Salad Stuff'ems


Ingredients:
fat free cheese, green onions, low-fat mayonnaise

Directions:
Preheat oven to 375°F., Mix chicken, cheese, onions and mayo., Unroll well chilled dough and seperate into 4 triangles., Place 1/4 chicken mixture on wide end of each triangle., Roll up each triangle to enclose filling. Curve ends inward., Place point down on ungreased cookie sheet., Bake for 16-20 minutes.
Red Velvet French Toast


Ingredients:
eggs, cocoa powder, sugar, buttermilk, vanilla extract, butter, cream cheese, confectioners' sugar

Directions:
Whisk together the eggs, cocoa powder, sugar, buttermilk, food coloring and 1/2 tsp vanilla extract.
Heat a non-stick or cast iron skillet over medium heat.
Add the 2 tbsp butter to the pan, swirling to coat the bottom.
Soak bread slices in egg mixture on each side about 30 seconds.
Add to the pan and cook about 1 minute per side, until browned and cooked through.
Remove from heat to a wire rack lined sheet pan.
Beat together the cream cheese, confectioner’s sugar and remaining butter and vanilla.
Divide the cream cheese mixture between 2 slices of french toast, spreading to coat.  Top with second slice.
Cut in half cross-wise drizzle with chocolate syrup and dust with confectioner’s sugar before serving.
Spicy Pork Spareribs


Ingredients:
dark soy sauce, hoisin sauce, caster sugar, star anise, cracked black pepper, fish sauce, green onions

Directions:
Blanch the pork spare ribs in boiling water for a few minutes to remove the excess fat. Remove them from the pan and refresh in some cold water for a minute or so.
In a saucepan, mix together the soy and hoisin sauces, stock, sugar, star-anise, pepper, fish sauce and ginger. Bring to simmering point, add the blanched pork and simmer gently for 50-60 minutes or until the meat is tender and the sauce has become think and the meat richly glazed.
Sprinkle over the sesame oil and green onions and serve with steamed rice and stir-fried spinach or snow pea leaves.
Penne With Chicken, Prosciutto, Artichoke and Sun-Dried Tomatoes


Ingredients:
butter, garlic cloves, marsala wine, heavy cream, parmesan-romano cheese mix, cornstarch, Dijon mustard, fresh rosemary, fresh thyme, salt, cayenne pepper, prosciutto, shrimp, artichoke hearts, sun-dried tomatoes, parmesan cheese, paprika

Directions:
Soak the sun-dried tomatoes in hot water for 30 minutes (while cooking sauce].
Drain, and slice into thin strips.
Prepare sauce by melting butter in a large saucepan over medium/low heat.  Add garlic and cook slowly until it just starts to brown.  Add the prosciutto & shrimp and turn heat to high.  Saute till meat is crisp and shrimp are browned.  Spoon out shrimp; and add the Marsala and cook until sauce reduces by half.  Add ingredients up to (including] cayenne pepper. Whisk until smooth, simmer on low heat for 10 minutes.
Meanwhile cook pasta according to package directions and drain.
Add the cooked shrimp, chicken, artichokes and sun dried tomatoes to the sauce. Stir to combine.
Preheat oven to 500º.  Pour into a 9 x 13 dish (or other very large shallow dish].  Sprinkle with remaining cheese and paprika.  Bake for 12 to 15 minutes or until top is lightly browned.
Low-Fat Oven Fried Onion Rings


Ingredients:
all-purpose flour, salt, fresh ground pepper, fat free egg substitute, onion

Directions:
Adjust the oven racks to divide the oven in half.  Preheat oven to 400°F  Spray nonstick baking sheet with nonstick spray.
On a sheet of wax paper, combine the flour, salt, and pepper.  Place the breadcrumbs on another sheet of wax paper.  Place the egg substitute in a shallow dish.
Coat each double onion ring on both sides with flour mixture, shaking off the excess; dip the onion in the egg, then coat lightly with the bread crumbs.  Arrange the rings on the baking sheet and spray the tops with nonstick spray.
Bake on the top oven rack until browned, 10 minutes.  Turn carefully and bake until browned, 5 minutes.
Chef John's Copycat McRib® Sandwich
Category: meat-and-poultry
By Chef John

I tip my cap to a certain fast food franchise for coming up with the idea for a boneless baby back rib sandwich, the only downside being that they use about 60 mystery ingredients-- ribs not necessarily being one of them. That's why you should try this easy homemade version with real ribs; simply bake, chill, cut, sauce, finish on the grill, and voila! One of the best sandwiches I've ever had.

Ingredients:
⅓ cup kosher salt
¼ cup brown sugar
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 racks baby back pork ribs
1 cup barbecue sauce, divided
4  sesame hamburger rolls, split and toasted
1 cup coleslaw

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub. Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides. Bake in the preheated oven until tender, about 2 hours and 45 minutes. Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight. Cut each rack in half. Brush both sides generously with barbecue sauce. Preheat a charcoal grill for high heat and lightly oil the grate. Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce. Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

Prep time: 10 mins
Cook time: 2 hrs 50 mins
Total time: 11 hrs
Yields: 4 large sandwiches

Calories: 963.1
Fat: 51.7 g
Saturated fat: 18.2 g
Carbohydrates: 80.5 g
Sugars: 33 g
Dietary fiber: 5.6 g
Protein: 44.9 g
Cholesterol: 179.5 mg
Sodium: 8820 mg
Bethmaennchen (German Marzipan Christmas Cookies)
Category: uncategorized
By nch

Bethmännchen are a marzipan specialty from Frankfurt, Germany. It translates to "little praying men". They can easily be made at home, It's important to only use very neatly halved almonds for good-looking Bethmännchen.

Ingredients:
14 ounces marzipan
60 almonds Nuts, almonds
1 large egg white

Directions:
Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Knead marzipan well and divide into about forty 1 1/2-inch cubes of equal size. Roll each cube into a ball and shape into a round cylinder with a point. Push 3 halved almonds into each marzipan cylinder so the pointy sides of the almonds are facing the top. Beat egg white lightly in a cup and brush each cookie with egg white. Set onto the prepared baking sheet. Bake in the preheated until the tops of the almonds are lightly browned, about 15 minutes. Cool on a wire rack. Store in airtight containers.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 40 cookies

Calories: 51.6
Fat: 2.7 g
Saturated fat: 0.1 g
Carbohydrates: 6.3 g
Sugars: 5.5 g
Dietary fiber: 0.7 g
Protein: 1.2 g
Sodium: 2.6 mg
Ethné De Vienne’s Indian-Style Potatoes


Ingredients:
potatoes, ground turmeric, fresh peas, cumin seeds, ghee, garlic cloves, fresh ginger, fresh cilantro, lemon juice

Directions:
In a pot of salted water, cook the potatoes with the turmeric until tender, about 10 to 12 minutes. Add the peas 2 minutes before the end of cooking the potatoes. Drain. Do not rinse.
In a large preheated skillet or wok, cook the Panch Phoron or cumin in the ghee for few seconds. Add the garlic, ginger, and pepper flakes and sauté for about 15 seconds. Add the potatoes and peas and cook for about 2 minutes, stirring continuously. Season with salt and pepper.
Remove from the heat and stir in the cilantro and lemon juice, to taste.
Easy Greek-seasoned Steak With Mushrooms & Tomatoes


Ingredients:
ground black pepper, olive oil, fresh mushrooms, garlic, cherry tomatoes, parmesan cheese

Directions:
Combine Greek seasoning and pepper.
Rub both sides of steaks with seasoning mix; set aside.
Heat charcoal 30 min (until coals are covered with light ash] or heat gas grill on High for 10 min with lid closed (alternatively, preheat oven to broil].
Meanwhile, heat oil in lg skillet over medium-high heat.
Add mushrooms and garlic; cook and stir 8-10 min or until mushrooms are tender.
Add tomatoes, toss, and cook 2 minutes more.
Remove skillet from heat, stir in cheese and season to taste.
Cover skillet to keep warm; set aside.
Grill steaks 4" above medium heat for 5-7 min/side or until meat thermometer reads 140F for medium-rare or 155F for medium.
Let steaks stand 2 min; serve topped with tomato/mushroom mixture.
Endive with Goat Cheese, Fig and Honey-Glazed Pecans


Ingredients:
pecan halves, honey, port wine, endive, figs

Directions:
Toss pecan halves with 2 tbl honey, place on sheetpan and bake at 350 for 4 minutes.
Stir and bake 4 minutes longer until shiny.
Make 36 quenelles from goat cheese with demitasse spoons.
Place port and remaining honey in saucepan, cook over low heat until reduced by half and is thick and syrupy.
About 5 minutes.
If using dried figs, reconstitute in 3 tbl warm water and 2 tbl port for 5 minutes.
Amazing Baked Chicken Breasts....you Must Try...Easy to Make..


Ingredients:
chicken breasts, feta cheese, roma tomatoes, cherry tomatoes, garlic, fresh basil leaves, fresh parsley, fresh chives, black olives, cheddar cheese

Directions:
mix all ingredients together except the cheddar., 2 tsp olive oil in baking dish., place breasts in baking dish., Cover breasts with the mixture., spread shredded cheddar  cheese over the top., put into a 425 degree oven., bake for approx.25 minutes or a temp of 160 degrees., ENJOY --, Feed back is appreciated -- .
Easy Pasta Fagioli
Category: world-cuisine
By Cindy

Typical Italian hearty winter fare done easy!  Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad.

Ingredients:
1 tablespoon olive oil
1  carrot, diced
1 stalk celery, diced
1 thin slice onion, diced
½ teaspoon chopped garlic
4 (8 ounce) cans tomato sauce
1 (14 ounce) can chicken broth
freshly ground black pepper to taste
1 tablespoon dried parsley
½ tablespoon dried basil leaves
1 (15 ounce) can cannellini beans, drained and rinsed
1 ½ cups ditalini pasta

Directions:
Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes. Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain. Add beans to the sauce mixture and simmer for a few minutes.  When pasta is done, stir into sauce and bean mixture.

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

Calories: 337.8
Fat: 5.1 g
Saturated fat: 0.6 g
Carbohydrates: 60.7 g
Sugars: 11.4 g
Dietary fiber: 9.4 g
Protein: 13.4 g
Cholesterol: 2.4 mg
Sodium: 1881.5 mg
Jambalaya With a Twist


Ingredients:
onions, shallot, garlic clove, green pepper, shrimp, rice, tomatoes, broth, bay leaf, salt, pepper, sugar, parsley

Directions:
Heat olive oil and add the shucked oysters. Cook over low heat until the edges begin to curl.
Remove the oysters from the pan and refrigerate until needed.
In the same frying pan cook the onions, shallot, garlic and peppers for 2 - 3 minutes on low.
Next add the shrimp and cook until the shrimp turns pink. Add a little more olive oil if necessary.
You will also remove the shrimp from the pan and refrigerate along with the oysters until needed.
Bring the pan up to medium heat, add the rice, stirring constantly until the rice browns.
Next add the tomatoes, broth, bay leaf, thyme, sea salt, pepper and sugar and bring to a boil.
Cover and simmer on low heat until all the liquid has been absorbed.
Add the oysters and shrimps back into the rice and heat thru, stirring gently.
Garnish with the minced parsley.
Puerto Rican Arroz Con Leche (Rice With Milk)


Ingredients:
milk, water, rice, salt, butter, sugar

Directions:
Begin to boil the water, add the rice.
Cook for 15 minutes without stirring it.  Add the salt, milk and butter and leave it to boil.
Lower the heat to low and simmer for 15 minutes more.
Take it off the burner. If you prefer it more milky, add more milk.
Grape Nuts Custard


Ingredients:
butter, milk, eggs, sugar, vanilla extract, table salt, nutmeg

Directions:
Preheat oven to 350°F and butter a 2-quart baking dish.
Put milk and Grape-Nuts cereal in a medium saucepan over medium-high heat and bring to a simmer.
Remove from heat, stir, and let cool 15 minutes.
While milk mixture is cooling, beat eggs with sugar, vanilla, and salt in a bowl.
Add the cooled milk and Grape-Nuts to egg mixture and stir well.
Pour into the prepared baking dish.
Sprinkle nutmeg over the top.
Set the baking dish into a deep roasting pan.
Place in the oven and pour water into the roasting pan, enough to reach halfway up the side of the dish.
Bake until almost set in the center, 50 to 60 minutes (there should be a very slight jiggle when you shake the pan and a knife inserted into the center should come out clean].
Let the pudding set atop the stove for at least 20 minutes before serving.
Serve plain, with vanilla ice cream or with whipped cream.