xiaoxl/recipe_data huggingface dataset:
Lone Star Coleslaw


Ingredients:
cabbage, carrots, radishes, mayonnaise, mustard, apple cider vinegar, sugar, Tabasco sauce, ground cayenne pepper

Directions:
Mix the cabbage, carrots, and radishes. Set aside.
Mix mayonnaise, mustard, vinegar, sugar, Tabasco sauce and cayenne pepper in a large bowl with a whisk until smooth.
Add the dressing to the slaw and toss to combine.
Salt and pepper to taste.
Refrigerate for at least one hour before serving.
Enjoy!
Storm's Peanut Butter and Pumpkin Dog Treats


Ingredients:
whole wheat flour, eggs, canned pumpkin, peanut butter, ground cinnamon, water

Directions:
Preheat oven to 350° F.
Place all ingredients (except water] in a bowl and mix well. Add water as needed to combine ingredients.
Flour a work surface and roll dough out to 1/4" thickness. Cut with dog cookie cutters. Place on greased cookie sheet. What ever dough is left can be placed as drop type cookies.
Bake for 20 minutes (if you want a really hard cookie, bake for 5-10 minutes longer].
Yield will vary depending on size of cookie cutters.
Honey-Pineapple Bread


Ingredients:
shortening, honey, egg, flour, baking powder, salt

Directions:
Blend shortening and honey together.  Add egg and beat well.
Sift flour, baking powder and salt together and mix 1/3 cup with chopped nuts.
Add about half the remaining sifted dry ingredients to the egg mixture and mix well.  Add bran and pineapple juice and mix, and then add remaining flour and nuts.
Pour into greased loaf pan and bake at 325 degree oven for 75 minutes.
Jeweled Couscous


Ingredients:
couscous, lemon, extra virgin olive oil, sultanas, golden raisins, fresh parsley

Directions:
Boil stock in a saucepan.
Pour in the couscous in a thin stream and stir in lemon rind.
Cover the pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley.
Season.
Either serve immediately or cover with foil and keep warm in the oven for up to 30 minutes, or allow to cool, cover with plastic wrap and reheat in a microwave oven.
Jello Whip Frosting


Ingredients:
Cool Whip Topping, boiling water, cold water

Directions:
Stir 1 package of jelly powder in 1/2 cup boiling water for 2 min., until dissolved.
Add enough cold water to 1/2 cup ice cubes to make up 3/4 cup. Stir into jelly powder until ice is completely melted.
Whisk in 1 1/2 cups Cool Whip Topping with a wire whisk.
Refrigerate approximately 1 hour, or until it is no longer liquid (more like a mousse consistency].
Break up the mixture a little bit with a spatula.
Gently fold in remaining 1/2 cup of Cool Whip, blending until desired consistency is reached.
Frost cakes or cupcakes using a knife, spatula or piping bag - whatever you use for normally frosting cakes!
Traditional Kung Pao Chicken


Ingredients:
light soy sauce, rice vinegar, fresh ginger, green onion, chicken, skinless chicken breast, cabbage, celery, salted peanuts, canola oil, light soy sauce, sugar substitute, rice vinegar, white rice

Directions:
In a large, non-reactive bowl, mix the soy sauce, vinegar, hot pepper sauce, ginger, and onion. Stir in the chicken. Cover and marinate 15 minutes at room temperature (or up to 12 hours if refrigerated].
In a large skillet over medium-high heat, cook the cabbage, celery, and peanuts in the oil and broth until the vegetables are crisp-tender, stirring, about 3 or 4 minutes. With a slotted spoon, transfer the vegetables and nuts to a bowl.
Add the marinated chicken and marinade to the skillet. Cook the chicken over medium heat, stirring until it changes color, about 3 minutes. Add the soy sauce, splenda, and vinegar, along with the reserved vegetables.
Cook, stirring, an additional 3 or 4 minutes until the chicken is cooked through. Serve over white rice.
Maple Syrup - Better Than Real


Ingredients:
brown sugar, water, lemon, liquid smoke, salt, vanilla extract

Directions:
"Heat water and sugar til begins to boil.  Turn down heat to slowly boil for 15 minutes, remove from heat and add remaining ingredients - vanilla last.  This is thicker than real M.S. but thin stuff won't store without refrigeration - this will.  I like syrup to be alive and astringent so you might want to reduce the lemon to half the amount if you prefer just sweet."
Flash Roasted Boccoli With Spicy Crumbs


Ingredients:
garlic clove, panko breadcrumbs, extra virgin olive oil, extra virgin olive oil, broccoli, salt, Dijon mustard

Directions:
Preheat oven to 425 degrees F.
In a mini food processor, pulse the pepperoni with the garlic until finely chopped. Add the panko and pulse just to combine.
In a medium skillet, heat 2 tablespoons of the olive oil. Add the crumb mixture and cook over moderate heat, stirring, until crisp and golden (about 5 minutes]. Scrape onto a plate and let cool.
Meanwhile, in a bowl, toss the broccoli with the remaining 1/4 cup olive oil and season with salt. Spread the broccoli on a baking sheet and roast for about 15 minutes, turning oncem until tender and browned in spots. Spread the mustard on one side of the broccoli and press the broccoli into the crumbs. transfer the broccoli to a platter, sprinkle with any remaining crumbs and serve.
Paisley Abbey Cookies


Ingredients:
unsalted butter, caster sugar, plain flour, rolled oats, milk, bicarbonate of soda, golden syrup

Directions:
Heat the oven to 150 C (300F ],  gas mark 2
Cream butter and sugar together, then add the milk, soda and syrup.
Stir in the flour and oats and mix well.
Roll the dough into 24  small balls and place evenly apart on lightly greased baking sheets.
Bake for 25 mins until golden brown.
Cool on a wire rack.
Ww Low Fat Mushroom Soup


Ingredients:
pearl barley, carrot, celery, mushrooms, garlic, milk

Directions:
Put the pearl barley in a pan with 3 cups cold water. Bring to the boil and simmer for 45 minutes, checking on it often to make sure it doesn't boil dry.
Meanwhile, chop the rest of the veggies, including the garlic.
Drain the pearl barley, rinse and drain again.
Put the pearl barley, veggies, garlic and chicken stock in a pan, cover and simmer for 30 minutes until all the veggies are softened.
Blend the soup well until it is of a smooth consistency.
This makes quite a thick soup- I like to add milk after blending but you could simply increase the amount of stock you use.
Roasted Vegetables With Kale


Ingredients:
onions, potatoes, carrots, garlic, salt, olive oil, fresh ground pepper, kale

Directions:
Preheat oven to 400ºF.
In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
In a small bowl, mix garlic paste with olive oil and pepper.
Toss vegetables in the olive oil mixture, coating thoroughly.
Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
Cook for about 10 minutes, stirring frequently.
The kale should be wilted, and water evaporated.
Mix the roasted vegetables with the kale and serve hot.
Strawberry Fluff
Category: desserts
By Debbie Forseth

This is a favorite holiday treat for my family.  It can be made with sugar free  gelatin, fat free cottage cheese, and fat free cool whip for a lower calorie treat.  This is an EASY and quick treat!

Ingredients:
2 (3 ounce) packages strawberry flavored Jell-O®
1 (16 ounce) package cottage cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained

Directions:
In a mixing bowl, combine the gelatin mix, cottage cheese, whipped topping and pineapple. Mix together well, refrigerate until chilled and serve.

Yields: 8 to 10 servings

Calories: 235.6
Fat: 8.6 g
Saturated fat: 6.8 g
Carbohydrates: 33 g
Sugars: 31 g
Dietary fiber: 0.5 g
Protein: 8.5 g
Cholesterol: 7.5 mg
Sodium: 284.8 mg
Black Bean and Tomato Quinoa


Ingredients:
lime, zest of, lime, juice of, butter, sugar, black beans, tomatoes, green onions, parsley, salt, pepper, quinoa, water

Directions:
rince 1 cup quinoa thoroughly - combine with 2 cups water in a pot and boil for 30 mins or until all the water is absorbed.
set aside to cool.
In a separete bowl - zest and juice your lime, add melted butter, veg oil & sugar and wisk until combined.
dice your tomatoes and chop your onions in desired size, chop parsley and rince your beans and add to a bowl.
Once your quinoa is cooled add to the vegetables, pour your sauce over and combine well.
serve.
Hungarian Chicken Breasts


Ingredients:
boneless skinless chicken breast halves, butter, red sweet bell pepper, yellow sweet bell pepper, tarragon vinegar, fresh chives

Directions:
Heat butter and oil in heavy skillet.  Add peppers. Saute over medium heat until tender-crisp - about 3-4 minutes - stirring occasionally.  Remove from pan.
Add chicken breasts to skillet.  Saute for 10-15 minutes until just cooked through, turning once.  Remove from the pan and keep warm.
Add the vinegar to the pan.  Bring to a boil, scraping up brownings.  Add the cream and boil until reduced by about half.
Add chicken to the pan.  Sprinkle with salt and pepper.  Simmer until chicken is heated, basting with the sauce.
Serve chicken with sauce spooned over.  Garnish with sauteed peppers.  Sprinkle with the snipped fresh chives.
Easy Liver Birthday Cake or Treats for Dogs


Ingredients:
chicken livers, egg, cornmeal, semolina flour, flour, garlic powder

Directions:
Liquefy chicken liver and egg in blender.
Add liver mixture to remaining ingredients and mix well.
Pour into lightly greased oven-safe pan/tray/dish and bake at 400F for 20 minutes.
Let cool for about 5 minutes.  Cut into desired shape(s] when still warm.
For a pretty cake, I cut out two flower shapes and stack them on top of each other slightly staggered to give the illusion of layers of petals.
Easy Minestrone
Category: soups-stews-and-chili
By Luhoney

I wanted a soup recipe that I could make with staples that I always have on hand. This has become a family favorite so I always make enough to freeze. Serve topped with grated Parmesan cheese.

Ingredients:
3 tablespoons olive oil
3 cloves garlic, chopped, or more to taste
2  onions, chopped
5  carrots, sliced
4 cups chicken broth
2 (15 ounce) cans diced tomatoes with garlic and oregano
½ cup red wine  (Optional)
1 (16 ounce) package frozen green beans
1 (15 ounce) can pinto beans, rinsed and drained
1 (10 ounce) package frozen chopped spinach
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
salt and pepper to taste
½ cup seashell pasta, or more to taste
¼ cup freshly grated Parmesan cheese, or to taste

Directions:
Heat olive oil in a large pot over medium-low heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Stir in carrots until heated through, 1 to 2 minutes. Pour chicken broth and diced tomatoes into onion mixture; bring to a boil, stirring frequently. Add red wine, reduce heat to low, and stir green beans, pinto beans, spinach, basil, oregano, salt, and black pepper into broth mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes. Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and stir pasta into soup. Ladle soup into bowls and top with Parmesan cheese.

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

Calories: 215.9
Fat: 6.6 g
Saturated fat: 1.3 g
Carbohydrates: 29.3 g
Sugars: 8.9 g
Dietary fiber: 7.4 g
Protein: 7.7 g
Cholesterol: 2.2 mg
Sodium: 388.1 mg
Amalfi Dream


Ingredients:
vodka, lemon juice, mint leaf, lemon

Directions:
"Combine all ingredients in a cocktail shaker with the ice, shake, strain into a martini glass, garnish with mint and lemon."
Frugal Gourmet's Chicken Marsala


Ingredients:
chicken breasts, flour, olive oil, yellow onion, garlic cloves, dry white wine, sweet marsala wine

Directions:
Dredge with flour seasoned with salt and pepper.
Sauté onions, garlic in oil until clear. Remove and deglaze with Chablis. Pour over the onions and garlic.
Brown the Chicken then remove to warm plate. Add onions and garlic and deglaze with Marsala and reduce it a bit.
Pour over Chicken.
Meaty Asparagus Pasta Salad With Meat


Ingredients:
fresh asparagus, tri-colored pasta, chicken, ham, tomatoes, ripe olives, dill weed

Directions:
Put the pieces of asparagus stem in a steamer basket & steam for 8 to 10 minutes before adding the top pieces, then steam another 5 to 7 minutes or until all is crisp-tender. Drain & cool.
In a large bowl, comgine asparagus & the remaining ingredients, tossing to coat.
Cover & refrigerate 3 to 4 hours or overnight.
Drunk Dogs
Category: appetizers-and-snacks
By LINDA HERMSMEYER

This recipe has been passed around our family for years.  I do not know the origin, but our family loves it.  It is now a holiday tradition.  It's simple and quick, made with cut up hot dogs or cocktail wieners, brown sugar, whiskey, and tangy ketchup! Serve these little dogs with toothpicks.

Ingredients:
1 (28 ounce) bottle ketchup
½ cup brown sugar
2 tablespoons whiskey
1 pound cocktail wieners

Directions:
In a medium saucepan over medium heat, mix the ketchup, brown sugar, whiskey and cocktail wieners. Reduce heat and simmer 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 324.6
Fat: 15.4 g
Saturated fat: 6.4 g
Carbohydrates: 39.2 g
Sugars: 36.5 g
Dietary fiber: 0.3 g
Protein: 8.7 g
Cholesterol: 35.2 mg
Sodium: 1644.3 mg
Rhubarb Crumble Bars
Category: desserts
By Veronica Livingston

For this crumble bar recipe, I substituted 1 cup fresh blueberries for approximately 3 cups of chopped rhubarb. I also could not find coconut sugar, so I had to use just regular sugar.

Ingredients:
cooking spray
⅓ cup water
¼ cup white sugar
3 cups chopped rhubarb
½ cup old-fashioned oats
2 tablespoons whole wheat flour
1 teaspoon ground cinnamon
4 teaspoons pure maple syrup, room temperature
2 teaspoons unsalted butter, melted
⅔ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
2 tablespoons unsweetened cashew milk, room temperature
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
4 tablespoons white sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x4-inch loaf pan with nonstick cooking spray. Mix water and sugar in a deep saucepan, making sure sugar is completely mixed in. Bring to a low boil over medium heat. Stir in rhubarb and let simmer, uncovered, until rhubarb becomes mushy, about 10 minutes. Add a couple tablespoons water if needed to help soften. Remove from heat and set rhubarb aside in a bowl. Stir oats, whole wheat flour, and cinnamon together in a bowl. Make a well in the center of the oat mixture. Pour in maple syrup and butter; stir until all ingredients are incorporated. Set topping aside. Whisk all-purpose flour, baking powder, and salt for crust together in a small bowl. Whisk cashew milk, butter, and vanilla extract together in a bowl. Stir in sugar. Pour into crust flour mixture, stirring just until incorporated. Press crust into the bottom of the prepared pan using a spatula; wet your spatula with water to prevent sticking. Spread rhubarb filling evenly over the crust. Sprinkle oat topping mixture on top of rhubarb. Bake in the preheated oven until juices are bubbling and crust is golden, 15 to 19 minutes. Let cool completely to room temperature in the pan. Let bars rest for at least 3 hours before slicing and serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 3 hrs 45 mins
Yields: 8 bars

Calories: 158.5
Fat: 3.5 g
Saturated fat: 1.6 g
Carbohydrates: 30 g
Sugars: 15.1 g
Dietary fiber: 2 g
Protein: 2.4 g
Cholesterol: 6.3 mg
Sodium: 102.6 mg
Orange Jalapeno Jelly


Ingredients:
red bell pepper, green pepper, water, lime juice, red wine vinegar, sugar, oranges, juice of, orange, lemon, sugar, baking soda

Directions:
Chop peppers fine mince in food processor.
Add to water, bring to boil, simmer 3 - 4 minutes.
Strain & set water aside, reserve about 1/4 of the peppers.
Combine the 2 3/4 C sugar, the reserved peppers, lime juice, wine vinegar, and enough of the pepper-water to equal 3 C (may add more water if needed to bring it to 3 C].
Combine the orange and lemon juices + their zest, 1 1/2 C Water, 5 C sugar, and the baking soda in a sauce pan and boil 5 minutes.  (end result needs to be 3 C, so if needed, add water, here, as well].
Combine all, EXCEPT pectin.
Bring to rolling boil, stirring constantly.
Quickly add pectin, bring back to boil; skim any foam, turn off heat.
Fill jars leaving 1/4" headspace.
Wipe jar rims, adjust lids.
Process 5 minutes in boiling water canner.
Remove to cool.
Preparation time is a guess, but should give you plenty of wiggle room.
Angel Meringue Cake


Ingredients:
salt, white vinegar, cornstarch, granulated sugar, lemons, juice and zest of, unsalted butter, heavy cream, fresh raspberry

Directions:
Preheat and oven to 350 degrees F. Set aside a parchment-lined baking sheet. Draw two 8-inch circles on the parchment, leaving at least 1 inch between them. (You may need to use two baking sheets.].
TO MAKE THE MERINGUES: In the clean bowl of a standing mixer fitted with a whisk, on medium low speed, beat the egg whites until frothy, about 1 1/2 minutes. Increase the speed to medium-high, add the salt and the vinegar, and slowly add the sugar, whisking until thick, about 2 1/2 minutes. Increase the speed to high and whisk until stiff and glossy, about 4 minutes. Sprinkle the cornstarch over the whites during the last minute of beating. Divide the meringue between the parchment circles and gently spread out evenly within each circle.
Reduce heat to 300 degrees F. Bake in the middle of the oven for 1 hour. Turn off the oven and leave the meringues inside, with the door shut, until completely cool, about 4 hours. The meringue will be almond in color.
TO MAKE THE LEMON CURD MOUSSE: In a bowl with an electric mixer, on medium speed, beat the egg yolks and sugar until pale yellow, about 2 minutes. Add the juice, zest, and butter. Transfer to a saucepan. The mixture may appear curdy. Cook over low heat, stirring with a wooden spoon until the mixture becomes smooth and thickens, about 10 minutes. Do not overcook or it will separate. Remove from heat. Pour into a bowl and allow to cool. Cover and refrigerate until you are ready to assemble. (Makes about 1 1/2 cups.].
When you are ready to assemble the cake, whisk the cream in a bowl with an electric mixer until stiff peaks form. Fold in the lemon curd.
TO ASSEMBLE: Place a dollop of the mousse on the cake platter. (This will help keep the meringue stable.] Place one of the meringues on the platter, pressing lightly. Spread half the mousse on top of the bottom layer. Add the second meringue and top it with the remaining mousse. Garnish the cake and platter with raspberries and blossoms.
Mojito Madness


Ingredients:
mint leaves, lime, rum

Directions:
Muddle the mint and lime in a glass., Add the soda and rum, stir well., Add ice and enjoy.
Pear Salad


Ingredients:
pears, mayonnaise

Directions:
Put one teaspoon of mayonaise in the hollow of each pear half., Top with shredded Cheddar Cheese., Chill 1 hour.
Walnut Raisin Whole  Wheat Bread


Ingredients:
active dry yeast, warm water, milk, sugar, yellow cornmeal, yellow cornmeal, unsalted butter, walnuts, raisins, salt, fresh coarse ground black pepper, whole wheat flour, unbleached white flour

Directions:
Combine yeast, warm water, and milk in a large bowl. Let the mixture stand until the yeast has dissolved, about 5 minutes.
Add the sugar, 1/2 cup cornmeal, butter, walnuts, raisins, salt, pepper, whole wheat flour, and 2 cups of the white flour. Beat well. Move the dough to a lightly floured surface  and knead for 2-3 minutes, adding the remaining white flour as necessary to make it workable. Let the dough rest, covered loosley with a towel, for 10-15 minutes.
Knead the dough again, until  it  is smooth and elastic, 8-10 minutes. Sprinkle with extra flour if you need to  keep it from sticking.
Oil a large bowl and turn the dough in it to coat with the oil. Cover the bowl and let dough rise in a warm place till doubled   in bulk, about 1 1/2 hours.
Punch dough down and divide in half. Shape the halves into round loaves. Sprinkle a baking sheet with the remaining 2 tbls. cornmeal, and put the loaves on it, seam side down. Cover with the towel, and let them rise until doubled in bulk, about 45 minutes.
Preheat the oven to 350*F.
Place the baking sheet on the center rack of the oven, and bake until the bread is well browned and sounds hollow when the bottom is tapped with your finger, 45 minutes.
Cool bread on a wire rack. Enjoy!
Claudia Roden's Courgette Fritters


Ingredients:
onion, courgettes, eggs, plain flour, of fresh mint, fresh dill, feta cheese

Directions:
Fry the onion in 3 tablespoons of oil over a medium heat until it is soft and lightly coloured. Add the courgettes, and sauté, stirring, until they too are soft.
In a bowl, beat the eggs with the flour until well blended. Add black pepper (there is no need for salt because the feta cheese is very salty] and the herbs, and mix well. Fold the mashed feta into the eggs, together with the cooked onions and courgettes.
Film the bottom of a preferably non-stick frying pan with oil and pour in the mixture by the half-ladle (or 2 tablespoons] to make a few fritters at a time. Turn each over once, and cook until both sides are browned a little. Drain on kitchen paper.
Blueberry-Walnut Wheat Germ Muffins


Ingredients:
all-purpose flour, whole wheat flour, oatmeal, flax seed, wheat germ, baking powder, salt, walnuts, egg, canola oil, honey, molasses, skim milk, vanilla extract, blueberries

Directions:
Preheat oven to 400.  In a large bowl, combine dry ingredients (through salt].  Stir in walnuts.  In a medium bowl, beat together egg, oil, honey, and molasses.  Beat in milk and vanilla extract.  Add liquid ingredients to dry, stirring just until mixed.  Gently fold in blueberries.
Line muffin cups with paper liners, and divide batter among cups.  Bake for 18-20 minutes, or until a toothpick inserted into center comes out clean and tops are lightly browned.  Remove from oven and let cool for a few minutes before turning out of muffin tin onto a cooking rack.
Maui Wowie Shrimp
Category: seafood
By ROXIEMAUI

Easy recipe to put together for that laid-back 'Maui Wowie' person. Great for the beach or backyard BBQ. You will be surprised by the onolicious flavor. This dish always gets the Shaka sign!

Ingredients:
2 pounds uncooked medium shrimp, peeled and deveined
1 pinch garlic salt, or to taste
ground black pepper to taste
¼ teaspoon cayenne pepper, or to taste  (Optional)
1 cup mayonnaise
1  lemon, cut into wedges

Directions:
Preheat outdoor grill for medium heat, and lightly oil the grate. Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note. Generously coat both sides of shrimp with mayonnaise. Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

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

Calories: 381
Fat: 30.4 g
Saturated fat: 4.7 g
Carbohydrates: 1.3 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 25.1 g
Cholesterol: 244.4 mg
Sodium: 528 mg
Thai Sweet Potato and Leek Soup


Ingredients:
onion, red chili pepper, leeks, sweet potatoes, garlic cloves, coconut milk

Directions:
Put chopped onion into a pot and stir until soft.
Add the chopped red chili (with or without seed].
Add 2 chopped leeks.
Add chopped garlic.
Fill with vegetable stock.
Bring to the boil.
Add the chopped sweet potatoes.
Salt/pepper to taste.
Simmer for 20 minutes.
Take off the heat.
Add coconut cream or milk.
Blend until smooth.
Enjoy with chunky fresh bread.