xiaoxl/recipe_data huggingface dataset:
Tarte Flambée (Elsässer Flammkuchen)


Ingredients:
flour, water, salt, butter, creme fraiche, onions, bacon

Directions:
Preheat oven to the highest temperature possible.
Thoroughly mix flour, oil,water and salt to make a dough (should not be sticky] and roll out as thin as possible.
Optional:Melt the butter in a pan, add onions and sweat for just a couple of minutes. Add bacon, stir and heat through. If you slice everything thin you don't have to sautée it before putting it on.
Spread creme fraiche on top of dough, then spread onions and bacon on top of it. Season with salt and pepper.
Put in the oven and bake for about 10-15 minutes. Once the bread looks crispy it's done.
SUGGESTIONS: Tastes great with a glass of white wine.
Thin out the sour cream with a bit of cream.
You could add cumin or grated cheese.
Top with olives,tomatoes and bacon instead of onions. Or top with  spinach,garlic tomatoes and sheep's cheese.
You could even make a sweet version and top with thinnly sliced apples and cinnamon sugar on top of the creme fraiche.
Simple Cherry Pie


Ingredients:
cherry pie filling, flour, cinnamon

Directions:
Mix the pie filling, flour and cinnamon., Pour into pie crust and bake at 350° for 30 minutes.
Cafe Chimes Hummus


Ingredients:
onion, garlic, fresh lemon juice, cider vinegar, tamari, curry powder, chickpeas, tahini, toasted sesame seeds, fresh parsley

Directions:
In a food processor, purée the onion, garlic, lemon juice, vinegar, tamari, and curry powder, if desired, until the mixture is smooth.
Add half of the chickpeas and half of the tahini and blend until smooth.
Add the remaining chickpeas and tahini and blend coarsely, so that the mixture is chunky.
Toast the sesame seeds in a heavy skillet over medium heat until they are golden.
Shake the pan or stir constantly to avoid burning.
Add the toasted sesame seeds and parsley to the hummus and stir to blend.
Adjust seasonings to taste.
Serve as a sandwich filling.
This is also delicious served as a dip with toasted pita wedges or fresh vegetables.
Smoked Rannoch Ham and Mango Salad


Ingredients:
ham, mango, mozzarella cheese, basil leaves, olive oil, honey, lemon juice

Directions:
Whisk together the olive oil, honey and lemon juice to make a dressing.
Combine the mango, mozzarella and basil leaves in a large bowl.
Divide the salad between two bowls, top with the prosciutto slices and serve with the dressing.
Spicy Cuban Chicken


Ingredients:
garlic cloves, boneless skinless chicken breast, olive oil, bell peppers, onion, oregano, ground black pepper, ground cumin, cooked rice, black beans, black beans, diced tomatoes, fresh cilantro

Directions:
Combine dressing, garlic and red pepper in a 2 cup glass measure or medium glass bowl.  Place chicken in large glass bowl, pour dressing over chicken, cover and marinate at least 30 minutes, but overnight is fine.
Remove chicken from marinade, drain well, discard marinade.  Heat oil in large skillet over medium high heat until hot.  Add chicken, cook 5-7 minutes, stirring until chicken is slightly brown, spooning off any excess liquid.
Add bell peppers, onion, oregano, pepper, and cumin.  Cook, stirring, 4-5 minutes or until vegetables are tender.
Add rice, black beans and tomatoes.  Cook 2-3 minutes more or until thoroughly heated.
Garnish with cilantro, serve immediately.
Cracked Peppercorn Marinated Steaks


Ingredients:
red wine, olive oil, Dijon mustard

Directions:
Mix Marinade Mix, wine, oil and mustard in small bowl. Place steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove steaks from marinade. Discard and remaining marinade.
Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
Ww 4 Points - Chinese Chicken Legs


Ingredients:
scallions, barbecue sauce, reduced sodium soy sauce, oyster sauce, honey, fresh ginger, garlic clove, chicken drumsticks, sesame seeds

Directions:
Preheat oven to 400*F.
Line bottom of large baking pan with foil.
Combine scallions, bbq sauce, soy sauce, oyster sauce, honey, sugar, ginger, chili paste, and garlic in large bowl.
Add chicken legs and toss until well coated.
Place chicken in baking pan.
Spoon remaining sauce over chicken.
Cover loosely with aluminum foil and bake 20 minute.
Remove foil, continue baking until chicken is browned and cooked through and sauce is thickened, about 20 more minute.
Sprinkle with sesame seeds.
Triple Chocolate Devils Food Bundt Cake


Ingredients:
water, egg, chocolate pudding mix, butter, white sugar

Directions:
Preheat oven to 350*F.
Prepare cake mix according to pakage directions, adding the pudding mix with the water, oil, and eggs.
Stir 1c. of the chocolate chips into the batter.
In separate bowl, cut butter into white sugar, add 2 tablespoons chocolate chips.
Sprinkle 1/2 of the butter, sugar and chocolate chip mix in the bottom of the bundt pan.
Pour cake batter into bundt pan.
Sprinkle the other half of the sugar and butter mix on top of the cake.
Bake at 350*F for 1 hour.
Glaze with your favorite chocolate frosting. (Melt in the microwave to thin frosting slightly, drizzle over cake and sprinkle with more chocolate chips.].
Enjoy!
Lighter Banana Muffins
Category: bread
By Shelby Mendiguren

This banana bread has no oil, or butter of any sort. It doesn't need it!  Because this bread isn't greasy it makes great muffins without the greasy bottoms I have experienced through other recipes. The walnuts are optional.

Ingredients:
2  eggs, beaten
3  very ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
¾ cup white sugar
1 teaspoon baking soda

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups. In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Fold in walnuts if desired. Pour batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 10 muffins

Calories: 194.9
Fat: 1.4 g
Saturated fat: 0.4 g
Carbohydrates: 42.2 g
Sugars: 19.5 g
Dietary fiber: 1.6 g
Protein: 4.2 g
Cholesterol: 37.2 mg
Sodium: 373.3 mg
Broccoli and Aged Cheddar Soup


Ingredients:
broccoli, olive oil, butter, heavy cream, aged cheddar cheese, Worcestershire sauce, nutmeg, sherry wine, parsley

Directions:
Warm butter and olive oil in a large pot. Add broccoli (chopped into small piece] and onions and saute for a few minutes.
Add the vegetable stock and and simmer until the broccoli is cooked (20-30mins].
Pour into a blender and puree. I like it a little chunky so I do a quick puree.
Return to pot and add the Worcestershire sauce, heavy cream and cheddar, nutmeg, salt and pepper. Simmer on low for 15-20 minutes.
Stir in sherry and parsley and remove from heat. Garnish with Sprig of parsley and any remaining crumbled aged cheddar!
Healthier Salmon Cakes With Lime Dill Sauce


Ingredients:
plain fat-free yogurt, parmesan cheese, egg substitute, Dijon mustard, chives, parsley, shallot, garlic, salt, fresh ground black pepper, canned salmon, panko breadcrumbs, plain fat-free yogurt, lime juice, lime zest, fresh dill, salt, white pepper

Directions:
To make the salmon cakes, first mix together yogurt, Parmesan cheese, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl.
Gently mix salmon and panko breadcrumbs into the yogurt mixture.
Divide salmon-yogurt mixture into 8 equal portions and shape into 2-inch cakes.  Refrigerate for 1 to 4 hours.
Meanwhile, prepare the lime dill sauce.  In a medium bowl, stir together yogurt, lime juice, lime zest, dill, salt and pepper.  Mix well and refrigerate until well chilled.
To finish the salmon cakes, spray a large nonstick skillet with nonstick cooking spray and place over medium high heat.
Slide cakes into the hot skillet and cook about 4 minutes per side or until golden brown and heated through.
Serve the cakes hot with the chilled lime dill sauce.
Peanut Butter Kiss Cookies


Ingredients:
creamy peanut butter, Bisquick, sugar

Directions:
Mix the peanut butter, bisquick, and condensed milk in a large bowl. (Knead it with your hands for best consistency! Its fun!].
Roll dough in to balls about the size of pingpong balls. (Dont make them much larger or they dont cook right!].
Roll balls in the sugar.
Place on to a cookie sheet evenly spaced.
Bake for 7- 12 minutes or until the balls look like they're cracking on top.
WHILE STILL HOT ON COOKIE SHEET press one hershey kiss on to the top center of each cookie.
(The cookies will seem still doughy until they have cooled].
Enjoy.
Apple Pie Granola


Ingredients:
rolled oats, wheat germ, cinnamon, clove, allspice, Zapple Butter, maple syrup, vanilla, salt

Directions:
Preheat oven to 350F and line a baking sheet with parchment or SilPat.
In a bowl, toss together the oats, wheat germ and spices.
Add the apple butter, maple syrup, vanilla and salt, stirring well to evenly coat everything.
Spread in one even layer on the baking sheet.
Bake for 25 minutes, then stir to break apart and bake a further 20-25 minutes until well browned and firm.
Cool 10 minutes then fold in the dried apples and cool completely on the tray.
Black Bean Chili
Category: soups-stews-and-chili
By JANED

A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.

Ingredients:
1 tablespoon olive oil
1  onion, chopped
2  red bell pepper, seeded and chopped
1  jalapeno pepper, seeded and minced
10  fresh mushrooms, quartered
6  roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups chicken broth or vegetable broth
1 teaspoon salt

Directions:
Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil. Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

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

Calories: 164.3
Fat: 2.8 g
Saturated fat: 0.4 g
Carbohydrates: 28 g
Sugars: 4.3 g
Dietary fiber: 9.9 g
Protein: 9 g
Cholesterol: 0.9 mg
Sodium: 897.4 mg
Salmon Teriyaki


Ingredients:
sake, soy sauce, tamari, ginger, fresh garlic, dark brown sugar, salmon fillets

Directions:
Prepare the marinade by mixing the sake, soy sauce (a reduced-sodium variety if you prefer], ginger, garlic, and brown sugar together in a small bowl.
Reserve 1/4 cup of the marinade.
Rinse the salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over it.
Cover and let marinate in the refrigerator for 1 to 3 hours, spooning the liquid over any exposed parts of the fish once or twice.
Prepare the grill or preheat the broiler to high heat.
Remove the fish from the marinade and place on foil on the grill or a broiler pan.
Broil or grill until done, being careful not to overcook.
Pour reserved marinade over fish and serve at once.
Low Fat Full Flavor Cream of Broccoli Soup
Category: soups-stews-and-chili
By Matt Hunt Gardner

This low fat version of cream of broccoli soup is so good your family won't know the difference. My stepfather literally licked his bowl.

Ingredients:
1 tablespoon butter
4  leeks, chopped
¼ teaspoon salt
½ teaspoon fresh ground black pepper
¼ teaspoon ground coriander
2 heads fresh broccoli, chopped
1 (32 ounce) carton low-sodium chicken broth
1 (12 fluid ounce) can fat-free evaporated milk

Directions:
Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often. Simmer until the broccoli florets are tender, 5 to 7 minutes. Remove from heat, and mix in the condensed milk. Serve hot.

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

Calories: 219.2
Fat: 4.3 g
Saturated fat: 2.4 g
Carbohydrates: 33.5 g
Sugars: 16.7 g
Dietary fiber: 5.6 g
Protein: 15.3 g
Cholesterol: 14.9 mg
Sodium: 440.4 mg
Dutch Oven New England Pot Roast


Ingredients:
top round roast, kosher salt, ground black pepper, water, red wine, celery, fresh thyme, white potatoes, carrots, onions, cold water, flour

Directions:
Preheat oven to 325 degrees.
Mix 1/2 cup water and 1/4 cup flower in a jar, and set aside.
In a Dutch Oven with a little oil. brown beef on all sides. (can use Bacon fat for more flavor].
Sprinkle beef with salt and pepper.
Add water, Wine, Beef Base, Celery, and Thyme to pot.  (you can substitude 1 cup of Beef Stock for water, if you do not have Beef base].
Bring to boil, cover, and put in 325 oven. for 2 1/2 hours.
Add vegetables and cook for another 1 hour.  (Note: 3 1/2 hours total cooking time.  You can adjust cooking times by lowering oven to 300 degrees.  I would not rasie them to speed up].
Remove beef and vegetables from pot.  Add enough water to bring liquid to two cups total. Bring to a boil and slowly add flour and water mixture, stirring until thickened. Add seasonings if needed.
Slice roast against the grain and pile on warm plates.
Serve the gravey and vegetables on the side.
Blueberry Shortbread Cheesecake
Category: desserts
By QueenofSuburbs

I personally prefer cheesecake with a different crust rather than a graham cracker crust. Through trial and error, I have come up with this recipe using blueberries. It takes a lot of time, but is definitely worth it. Don't think about the calories!

Ingredients:
¾ cup unsalted butter
2 cups all-purpose flour
½ cup packed light brown sugar
½ teaspoon salt
2 (8 ounce) packages cream cheese, softened
3  eggs
1 cup white sugar
1 pint sour cream
1 teaspoon vanilla extract
zest from 1 lemon
1 quart blueberries
1 cup white sugar
3 tablespoons cornstarch

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish. Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat  to 325 degrees F (165 degrees C). Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust. Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool. Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.

Prep time: 30 mins
Cook time: 1 hr 5 mins
Total time: 9 hrs 35 mins
Yields: 1 cheesecake

Calories: 613.3
Fat: 34.2 g
Saturated fat: 20.9 g
Carbohydrates: 71.3 g
Sugars: 48.3 g
Dietary fiber: 2 g
Protein: 8.3 g
Cholesterol: 134.9 mg
Sodium: 330.7 mg
Big Grandma's Rhubarb Cream Pie


Ingredients:
fresh rhubarb, sugar, half-and-half, salt, flour, sugar

Directions:
Mix the eggs and cream.
Add sugar, salt and flour.
Add diced rhubarb in unbaked pie crust.
Pour egg mixture over rhubarb.
Bake 10 minutes at 400 degrees.
Reduce heat to 350 degrees and continue baking additional 45 minutes.
Whip egg whites until peaks form.
Add sugar.
Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
Cool and enjoy.
Macaroni & Corn Casserole


Ingredients:
elbow macaroni, whole kernel corn, butter, cheddar cheese

Directions:
Mix all ingredients together and pour into baking dish.  Bake at 325*F for 30 minutes covered.  Uncover and bake for 30 minutes longer.
VARIATIONS:  Add crumbled sausage or diced ham.
Garlic, Lemon 'n Herb Chicken on the Grill


Ingredients:
chicken parts, lemon juice, seasoning salt, paprika, dried basil, dried thyme, garlic

Directions:
Combine all marinade ingredients., Add chicken and marinate overnight or at least for 8 hours., Grill chicken 20 minutes per side or until done.
Perfect Creme Brulee
Category: world-cuisine
By Bobo

I have made creme brulee many times, and have been perfecting it over time.

Ingredients:
3  egg yolks
¼ cup white sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 tablespoon brown sugar
2 tablespoons white sugar

Directions:
Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven. Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined. Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler. Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes. Chill in refrigerator 2 hours. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme. Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 3 hrs 5 mins
Yields: 4 servings

Calories: 333.3
Fat: 25.3 g
Saturated fat: 14.9 g
Carbohydrates: 24.3 g
Sugars: 22.3 g
Protein: 3.2 g
Cholesterol: 235.1 mg
Sodium: 29.6 mg
Reisfladen (Rice Pudding Cake)
Category: world-cuisine
By brandy

Rice pudding cake is my husband's favorite German dessert! Serve with homemade whipped cream.

Ingredients:
½ gallon milk
1 cup uncooked white rice
1 cup white sugar
3  eggs, lightly beaten
¼ cup milk
2 teaspoons vanilla extract
¼ teaspoon salt
2 ½ cups all-purpose flour
2 ½ teaspoons active dry yeast
¼ cup white sugar
1 individual packet vanilla sugar
1  egg
½ cup lukewarm milk
½ cup melted butter
2  eggs

Directions:
Combine 1/2 gallon milk, rice, and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin, about 3 hours 15 minutes. Mix 3 eggs, 1/4 cup milk, vanilla extract, and salt together in a bowl. Add 1/2 cup of the hot rice mixture, stirring in 1 tablespoon at a time, until blended. Pour mixture into the slow cooker, stirring constantly. Cook on Low until rice has absorbed all the liquid, about 30 minutes more. Let cool to room temperature, about 2 hours. Meanwhile, place flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Let rise in a warm place until doubled in volume, about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan. Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash. Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean, about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled, 6 hours to overnight.

Prep time: 20 mins
Cook time: 4 hrs 10 mins
Total time: 12 hrs 35 mins
Yields: 1 11-inch cake

Calories: 428.8
Fat: 13.8 g
Saturated fat: 7.9 g
Carbohydrates: 63 g
Sugars: 29.5 g
Dietary fiber: 1.1 g
Protein: 12.8 g
Cholesterol: 118.2 mg
Sodium: 208.1 mg
Sweet Corn Chowder With Shrimp and Red Peppers


Ingredients:
olive oil, yellow onion, potato, bay leaf, dried marjoram, ground nutmeg, chicken broth, frozen corn kernels, milk, black pepper, large shrimp

Directions:
Heat the oil for 1 minutes in a large saucepan over moderate heat.
Add the onion and saute, stirring until limp, about 5 minutes.
Add the potato, bay leaf, marjoram, nutmeg and stock and bring to a boil.
Lower the heat to moderate, cover and cook at a gentle boil until the potato is just tender, about 10 minutes.
Add the cream style corn, corn kernels, milk and black pepper.
Heat to moderate, add the red peppers and shrimp and boil gently, uncovered, until the shrimp are just cooked through, about 3 minutes.
Remove the bay leaf.
Oven Baked Garlic and Parmesan Fries
Category: side-dish
By Sarah

You'll love these...consider yourself warned: You'll want them every day!

Ingredients:
4 large unpeeled russet potatoes, cut into 1/4-inch strips
¼ cup olive oil
3 cloves garlic, minced
½ teaspoon ground dried thyme
¼ teaspoon seasoned salt  (Optional)
½ cup grated Parmesan cheese, divided
¼ cup chopped fresh parsley
¼ cup grated Parmesan cheese
¼ teaspoon seasoned salt  (Optional)

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl. Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 481.3
Fat: 18.2 g
Saturated fat: 4.5 g
Carbohydrates: 68.5 g
Sugars: 2.5 g
Dietary fiber: 5 g
Protein: 13.9 g
Cholesterol: 13.2 mg
Sodium: 365.4 mg
Yummy Broccoli Veggie Soup


Ingredients:
olive oil, onion, carrots, celery ribs, broccoli, cannellini beans, evaporated milk

Directions:
In a medium pot, heat oil over medium high heat.  Add onion, celery, and carrots.  Turn heat down to medium and sautee until just tender, about 10 minutes.
Add stock and broccoli, simmer over medium low heat about 30 minutes until broccoli is tender and flavors have blended.
Pulse a couple times with an immersion blender.
Add the beans and evaporated milk, heat through.  Pulse a couple more times with the blender until you get the consistency you want.  I like to leave chunks in mine, so I only pulse once or twice.
Season with salt and pepper.
Top with a bit of grated cheese if you like.