xiaoxl/recipe_data huggingface dataset:
Vegetarian Crock Pot Creamy Potato Soup


Ingredients:
russet potatoes, vegetable broth, onion, minced garlic cloves, salt, ground white pepper, cayenne, dried parsley, all-purpose flour, half-and-half

Directions:
Cook the first 8 ingredients in the crock pot on high for 3-4 hours or until the potatoes are tender when tested with a fork.
Add to the soup an easy-roux made of 1/2 cup flour shaken vigerously in a mason jar with 1 cup of the half and half,( you may also in addition to shaking this mixture whisk it in order to smooth out all the lumps], the other cup of half and half and the cheese.  Continue cooking the soup for another 30 minutes.
To achieve a smooth consistency, mash the potatoes in the crock pot, adding some extra half and half or broth if needed.  You may also put the soup in a blender afterward in order to have a creamier texture if desired.  Some portion of the potatoes may be kept in their present whole state for the varied effect which is also great!
Serve hot and garnish with fresh parsley or other fresh herbs and side-toppings like coursley shredded parmesan and cheddar cheese, sour cream or plain yogurt and chopped fresh chives.  Chopped crisp bacon also makes a nice meat-lovers' topping!  Enjoy!  Note:  the 30-minute prep time really depends on how long it takes to get the potatoes, onion and garlic chopped and whether or not you choose to leave the potato skins on !
Healthy Chicken Pasta Bake


Ingredients:
pasta, broccoli, chicken breasts, flax seeds, vegetable broth, nutritional yeast, paprika

Directions:
Preheat the oven to 190C/375°F.
Peel & chop the butternut squash into small chunks, then place in a pan of boiling water, leave over a medium/high heat for 10 minutes.
Meanwhile place the pasta and broccoli in another pan of boiling water, leave on a medium heat for 5-7 minutes. (The pasta should still be a little bit hard].
Once the butternut squash is soft - drain the water from the pan, then place the squash in a food processor along with the almond milk, vegetable broth, nutritional yeast and paprika. Blitz until a smooth and creamy sauce is reached.
Place the pasta, broccoli and chicken in your pasta dish, then pour the sauce over the top.
Sprinkle the ground almonds and flax seed on top, then bake for 20-30 minutes.
Jalapeno Corn Dip
Category: appetizers-and-snacks
By AKOURINOS

This dip tastes similar to a jalapeno popper. Wonderful with tortilla chips or veggies!

Ingredients:
2 (11 ounce) cans Mexican-style corn, drained
1 ½ cups shredded Cheddar-Monterey Jack cheese blend
1 cup light sour cream
1 cup mayonnaise
1 (8 ounce) package 1/3-less-fat cream cheese, softened
1 (4 ounce) can diced green chiles
½ cup diced green onion
2  jalapeno peppers, seeded and finely chopped

Directions:
Mix corn, Cheddar-Monterey Jack cheese blend, sour cream, mayonnaise, cream cheese, green chiles, green onion, and jalapeno pepper together in a bowl.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 cups

Calories: 107
Fat: 8.2 g
Saturated fat: 2.7 g
Carbohydrates: 5.7 g
Sugars: 2 g
Dietary fiber: 0.6 g
Protein: 3 g
Cholesterol: 12.5 mg
Sodium: 251.8 mg
White Chili With Chicken


Ingredients:
skinless chicken pieces, onion, garlic, chicken broth, ground cumin, dried oregano, salt, green chilies, dried great northern beans, white corn, lime juice, fresh cilantro

Directions:
Remove fat from chicken.
Mix dried beans (if using canned beans, add them at the end of cook time] onion, garlic, broth, cumin, oregano, green chilies, salt and pepper sauce in a 4 to 6 quart crock pot or slow cooker.
Add chicken.
Cover and cook on high if using dried beans or low if using canned beans for 4 to 5 hours or until juice of the chicken is no longer pink when thickest pieces are cut.
Remove chicken.
Using 2 forks, remove cooked chicken from bones and shred.
Return shredded chicken to the crock pot.
If using canned beans, add them, corn, lime juice and cilantro to the crock pot.
Cook on low for 15 to 20 minutes or until additions are hot.
Chocolate Ice Cream Mug Cake
Category: desserts
By Elena Price

What's better than ice cream on your mug cake? Ice cream in a mug cake! Not just that, you can top it with ice cream, too!. Sounds like heaven!

Ingredients:
⅓ cup vanilla ice cream, melted
1 ½ tablespoons all-purpose flour
¼ teaspoon baking powder
1 teaspoon unsweetened cocoa powder
1 scoop vanilla ice cream

Directions:
Mix melted ice cream, flour, and baking powder together in a microwave-safe mug. Stir in cocoa powder. Microwave until top of cake looks done, about 90 seconds. Top with vanilla ice cream.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 1 serving

Calories: 178.3
Fat: 7.5 g
Saturated fat: 4.6 g
Carbohydrates: 25.6 g
Sugars: 13.9 g
Dietary fiber: 1.4 g
Protein: 3.9 g
Cholesterol: 28.6 mg
Sodium: 174.5 mg
Crab Dip


Ingredients:
cream cheese, mayonnaise, garlic powder, green onions, horseradish

Directions:
Cream cheese and mayo; fold in remaining ingred.
cover with foil and bake 350 for 30 minute Let Cool uncovered for 10 minute Serve with bugles original corn chips.
Verrrry Good!
Slow Cooker Super Bowl Spicy Velveeta Dip


Ingredients:
tomatoes and green chilies, chorizo sausage, broccoli, salsa, garlic powder

Directions:
Add choice of Velveeta to your slow cooker, place on low heat.  Once it starts to melt, add the minimum of remaining ingredients.  Allow at least 30 minutes for the flavors to mingle together before adding extras to suit your own tastes.
Prepare bread bowl shortly before serving--hollow out all but 1/2" of the interior bread (save the interior, cut the bread into cubes and serve WITH the dip].  Fill bread bowl with dip, serve immediately with bread cubes, cut veggies, tortilla chips, pretzels, whatever you wish.
Note:  My mother prepares this with spinach rather than broccoli, and my brother doesn't use either.  It's all about your preferences.
Optional:  You can substitute 1 (16 oz] can chili without beans *or* 1/4 lb browned ground beef to replace the chorizo.
Fried Potato Wedges
Category: side-dish
By pooda

Spicy thin-sliced potato wedges fried to perfection.

Ingredients:
4 cups vegetable oil for frying
5 small russet potatoes
1 cup all-purpose flour
2 teaspoons chili powder
2 teaspoons chicken bouillon granules
2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 cup milk

Directions:
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Slice potatoes into 16 wedges. Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag. Dip potato wedges in milk, then shake them in the flour mixture. Fry in the hot oil until golden brown, 5 to 6 minutes per batch. Let drain on paper towels.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 5 servings

Calories: 412.2
Fat: 19.4 g
Saturated fat: 3 g
Carbohydrates: 52.8 g
Sugars: 4 g
Dietary fiber: 5.3 g
Protein: 8.1 g
Cholesterol: 4 mg
Sodium: 190.7 mg
Leftover Stir Fry (Green Papaya)


Ingredients:
garlic, ginger, parsley, papaya, onion, mushroom, turkey, canola oil

Directions:
Heat a wok.  If you don't have one, use a large fry pan.
Add the oil, onion, ginger and garlic and stir.
Add the green papaya (or what you have substituted].  Stir.
Add the bread, mushrooms and protein.  Stir.
Top with the parsley and sauce.  Stir.
Serve and enjoy.
Danish Sourdough Pumpernickel


Ingredients:
caraway seeds, strong black coffee, molasses, salt, shortening, unbleached flour, active dry yeast

Directions:
Pour boiling coffee over chopped caraway seeds.
Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well.
Let stand for 4 to 8 hours in a warm place, preferabley overnight.
Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast.
Mix well.
Cover the bowl and let rise to double.
Then knead on floured board and shape into two round loaves on baking sheet.
Let rise until double again and bake at 350 degrees for 30 minutes or until done.
Pesto Genovese (Authentic Italian Basil Pesto)
Category: side-dish
By MadameDanielaMoscaToba

An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.

Ingredients:
2 cloves garlic, or more to taste
2 tablespoons pine nuts
1 bunch fresh basil leaves
½ cup grated Parmigiano-Reggiano cheese
1 ½ tablespoons grated pecorino Romano cheese
½ cup extra-virgin olive oil

Directions:
Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms. Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 224.9
Fat: 22.6 g
Saturated fat: 4.3 g
Carbohydrates: 1.4 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 4.3 g
Cholesterol: 7.8 mg
Sodium: 125.1 mg
Slow Cooker Corn Chowder
Category: soups-stews-and-chili
By DONALDB

This is really good to make when it is cold outside, and you want something hot and yummy when you get home from work.

Ingredients:
5  potatoes, peeled and cubed
2  onions, chopped
2 cups diced ham
3 stalks celery, chopped
1 (15.25 ounce) can whole kernel corn, undrained
2 tablespoons margarine
salt and pepper to taste
2 cubes  chicken bouillon
1 (12 fluid ounce) can evaporated milk

Directions:
In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes. Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.

Prep time: 20 mins
Cook time: 8 hrs 30 mins
Total time: 8 hrs 50 mins
Yields: 8 to 10 servings

Calories: 266.2
Fat: 8.8 g
Saturated fat: 3.3 g
Carbohydrates: 37.8 g
Sugars: 7.9 g
Dietary fiber: 4.1 g
Protein: 11.2 g
Cholesterol: 27.2 mg
Sodium: 823.4 mg
Fresh Tomato Pie


Ingredients:
Bisquick baking mix, butter, tomatoes, mozzarella cheese, monterey jack cheese, mayonnaise, onion, parsley, basil

Directions:
To peel tomatoes, use large pot, fill with water and bring to boil. Place tomatoes in boiling water for 1 minute and then place in large bowl of ice water for 1 minute. Remove and let cool. Skins should peel right off!
Mix Bisquick with approximately 1/3 cup water and butter in bowl. You may need to add more water as needed to form dough.
Press into bottom and sides of greased 13" X 9" baking dish.
Place layer of tomatoes on Bisquick crust first and then layer of cheese over that. Continue until all tomatoes are used.
Mix mayonnaise, onion, parsley, and basil in small bowl. Spread over top of layers. Bake at 350 degrees for 30 minutes or until crus is light golden br.
own.
Maple Butter Twists Recipe


Ingredients:
all-purpose flour, sugar, salt, active dry yeast, milk, butter, eggs, brown sugar, sugar, butter, maple syrup, all-purpose flour, ground cinnamon, walnuts, confectioners' sugar, milk

Directions:
In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes.
In a small bowl, combine the first seven filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into a 16x8-in. rectangle. Spread filling to within 1/2 inches of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side.
With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twist ropes together. Transfer to two greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks. Combine the confectioners' sugar, maple flavoring and enough milk to achieve desired consistency; drizzle over warm cakes.
Easy Baked Beef Brisket
Category: main-dish
By Chef John

For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.

Ingredients:
3 pounds first-cut brisket (or flat-cut), trimmed of fat
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
2 tablespoons butter
1 large yellow onion, sliced
1 teaspoon kosher salt
4 cloves garlic, sliced
1 tablespoon minced fresh rosemary
1 cup apple juice

Directions:
Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours. Preheat the oven to 325 degrees F (165 degrees C). Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes. Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil. Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes.  Check for doneness after 2 hours. Transfer brisket to a plate and tent with foil. Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy. Slice brisket across the grain and serve with the gravy.

Prep time: 20 mins
Cook time: 3 hrs 55 mins
Total time: 12 hrs 15 mins
Yields: 1 3-pound brisket

Calories: 338.1
Fat: 26.5 g
Saturated fat: 11.1 g
Carbohydrates: 6.3 g
Sugars: 4.2 g
Dietary fiber: 0.6 g
Protein: 17.9 g
Cholesterol: 77.5 mg
Sodium: 1268.1 mg
BBQ Marinade for Steaks


Ingredients:
extra virgin olive oil, Worcestershire sauce, garlic, red wine vinegar, dried basil

Directions:
"Combine all ingredients. Pour over meats to be marinated; marinate 2-8 hours."
Garlic Parmesan Chicken Wings


Ingredients:
"parmesan cheese"

Directions:
Toss chicken wings with Shake n' Bake Original coating mix in bags.
Cook wings at 400 degrees F for 30-35 minutes or until done.
In large bowl, toss still-hot wings with caesar dressing and sprinkle with fresh parmesan.  Voila!  Done!
Molasses Spice Cookies With Toasted Marshmallow


Ingredients:
all-purpose flour, baking soda, pumpkin pie spice, salt, unsalted butter, sugar, brown sugar, egg, vanilla, dark molasses, marshmallows

Directions:
Mix the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
Beat the butter and sugar together with an electric mixer. Add the rest of the wet ingredients while it mixing.
Then scrape the bowl and add the flour mixture a little at a time.
Once the dough has come together, divide it onto two pieces of plastic wrap. Wrap the dough into two disks and refrigerate for at least 30 minutes.
Remove one disk from the fridge. Flour a work surface and roll it out to between 1/8 -1/4 inch thick. Cut out the cookies as close together as possible. Use a spatula to transfer the cookies to parchment paper-lined cookie sheets. The dough is fragile, so if you lose an appendage, gently press it back together. Remember, fragile dough = light tender cookies.
Gather the leftover dough and repeat. Try to get as many cookies cut out of two rolls on each disk. The more you gather and re-roll, the tougher the dough gets!
Bake for 10-15 minutes. Allow to cool. Raise the oven rack to the highest position and turn on the broiler.
Using a piping bag, or a freezer bag with the corner cut off, spread the marshmallow fluff over each cookie. The goal is to get a smooth layer about a 1/3 the thickness of the cookie. If you add too little is will get bumpy when you toast it, and if you add too much, it will run off. I used about a tablespoon per puppy cookie.
The marshmallow fluff will smooth out after a minute or two. To create the effect of an ear, place one more dollop of fluff on the head, right before you place the cookies under the broiler.
Toast the cookies under the broiler for about 30 seconds. DO NOT take your eyes off them! Marshmallow fluff burns fast! Once the come out, quickly add the eyes to your puppies!
Broccoli with Mustard Butter


Ingredients:
Dijon mustard, butter, broccoli

Directions:
In a small bowl mix mustard and butter, set a side., Can be made ahead and refrigerated, covered., Bring to room temperature before proceeding., Steam broccoli until crisp tender and transfer to a large bowl., Add mustard butter and toss until melted and broccoli is well coated., Season with Salt and pepper., Serve.
Mushroom & Leek Bread Pudding


Ingredients:
olive oil, unsalted butter, pancetta, leeks, cremini mushrooms, dry sherry, kosher salt, fresh ground black pepper, fresh flat-leaf parsley, extra-large eggs, heavy cream, gruyere cheese

Directions:
Preheat the oven to 350 degrees Fahrenheit. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
Cut the leeks lengthwise, slice crosswise ¼ inch thick, wash in a big bowl of water, and spin-dry in a salad spinner. Don’t put mushrooms in water; wipe them with a clean, damp sponge.
Meanwhile, heat the oil and butter in a large (12-inch] sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1.
tablespoon salt and 1 teaspoon pepper, and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13x9x2 inches]. Sprinkle with the remaining 1/2 cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
Baked Oysters With Bread Crumbs and Garlic (Ostriche All' Italia


Ingredients:
butter, garlic, fresh parsley, parmesan cheese, butter

Directions:
Preheat the oven to 450*. Choose an ovenproof platter or a shallow baking dish that is just large enough to hold the oysters in one layer (about 8 x 10"]. Butter the dish generously.
In a heavy 6-8" skillet, melt 2 Tblsp. of butter over moderate heat. When the foam subsides, add the fresh, white bread crumbs and the garlic, and toss them in the butter for 2-3 minutes, or until they are crisp and golden. Stir in the fresh parsley.
Spread about 2/3 cup of the bread-crumb mixture in the bottom of the buttered baking dish, and arrange the oysters over it in one layer.
Mix the rest of the bread-crumb mixture with the grated cheese and spread the combination on the oysters. Dot the top with the tiny bits of butter.
Bake the oysters in the top third of the oven for 12-15 minutes, or until the crumbs are golden and the juices in the dish are bubbling. Serve at once, either as a main course or as part of the antipasto.
Warm Shrimp Salad
Category: salad
By Lizzard

A salad made of butter lettuce and shrimp sauteed in butter and lemon.  Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.

Ingredients:
1 pound medium shrimp - peeled and deveined
2 tablespoons butter
2  lemons, juiced
2 heads butter lettuce
2  tomatoes, chopped
1  avocado - peeled, pitted and diced
2 stalks celery, chopped
1  cucumber, cleaned and chopped
½ cup shredded carrots
⅓ cup vinaigrette salad dressing

Directions:
In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain. In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 to 4 servings

Calories: 460.3
Fat: 25.6 g
Saturated fat: 7.4 g
Carbohydrates: 29.4 g
Sugars: 9.2 g
Dietary fiber: 12.1 g
Protein: 36.7 g
Cholesterol: 250.4 mg
Sodium: 565.8 mg
Creamy Meatballs


Ingredients:
lean hamburger, onion, sour cream, salt, pepper, allspice, sour cream

Directions:
Preheat oven to 375°F.
Combine meat, onion, bread crumbs, 1/4 cup sour cream, salt and pepper.
Mix well with hands.
Shape into small balls.
In hot oil in skillet over medium heat, brown meat on all sides.
Turn into 1-1/2 quart casserole dish.
Combine cream of mushroom soup and remaining 3/4 cup sour cream in small bowl and mix well.
Pour over meatballs.
Cover and bake 375°F for 20 minutes.
Uncover and bake an additional 10 minutes.
Simple Harvest Muffins


Ingredients:
rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, yogurt, butter, eggs, cinnamon, allspice

Directions:
Preheat oven to 400 degrees.
Mix together dry ingredients.
Mix fruits, nuts and spices into dry ingredients.
Whisk together eggs and yogurt in a separate bowl.
Add melted butter to yogurt mixture, whisking to combine.
Gently fold wet ingredients into dry ingredients until just moistened - do not overmix, some lumps are fine.
Divide evenly into 12 lined muffin cups - load them full as these don't rise.
Bake for 18-25 minutes or until firm and golden.
Cool on a rack.
Fried Rice Casserole


Ingredients:
rice, soy sauce, water

Directions:
Preheat oven to 350°F., Mix all ingredients together in a casserole., Cover and bake 1 hour.
Easy Lentils Side Dish
Category: side-dish
By diaznanc

This great side dish is a family recipe and goes great with rice and any meat.

Ingredients:
1 cup lentils
2 cups water
1  potato, peeled and cubed
1  red bell pepper, chopped
1  onion, chopped
2 tablespoons minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh cilantro
¼ cup chopped green onion

Directions:
Combine lentils and water in a saucepan over medium heat; bring to a boil and cook about 20 minutes. Stir potato, red bell pepper, onion, garlic, salt, and pepper into the lentils; continue cooking until the potato and lentils are tender and cooked through, about 15 minutes more. Garnish with cilantro and green onion to serve.

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

Calories: 221.7
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 42.7 g
Sugars: 6.4 g
Dietary fiber: 12.6 g
Protein: 13.3 g
Sodium: 306.4 mg
Your Own Blend Overnight Porridge


Ingredients:
steel cut oats, barley, wild rice, polenta, grits, ground flax seed, flax seeds, salt, water

Directions:
Add all the ingredients to a slow cooker; stir to combine.
Cover and cook on LOW for 8 to 9 hours or overnight, until tender.
Stir well and scoop into bowls; serve with milk or cream and brown sugar or maple syrup.