xiaoxl/recipe_data huggingface dataset:
Easter Horseradish and Beets


Ingredients:
red beets, water, vinegar, salt, white vinegar

Directions:
Trim all but about 1 1/2" of tops from the beets and wash. Boil them for about 30 minutes, or until tender. You can do this the day before and store them in the refrigerator to cool off. By leaving a little of the tops on the beets, they won't bleed as much.
Cut the tops off, and peel the beets. If you're concerned about red hands, wear gloves.
Grate the beets into a bowl large enough to hold both them AND the horseradish. I use a large grater, Wally uses a small one.
Peel the chop the horseradish into small pieces.
Place a little in a blender with a little of water to assist in the blending process. Blend at a fairly low speed until the horseradish is chopped fairly fine. Place in a bowl and continue until all of the horseradish is chopped up. If you don't have a blender, you could use a small grater. Just be sure you keep a window open and keep your face away from the bowl.
Behind the horseradish bowl you'll see 2 different types of small graters.
Add the horseradish to the beets, tasting as you go along until you get the strength to your liking. Add about 2 tablespoons vinegar and a little salt. Taste. keep adding a little bit of vinegar at a time tasting as you go.
Serve the rest of the horseradish on the side in order that some people can add to their own helping of beets.
Quick method:
Use a food processor's bottom blade to chop up the beets, and mix everything up. Then add the vinegar and salt as above.
Blazing Bronco Burgers With Smoking Chipotle Honey Sauce


Ingredients:
ground beef, salt, pepper, anaheim chilies, monterey jack pepper cheese, lettuce leaves, tomatoes, red onions, chipotle chile in adobo, honey, mayonnaise, ketchup, yellow mustard

Directions:
To prepare burgers:.
Divide the meat into 4 equal portions and shape into patties. Combine the salt, pepper and Creole or Cajun seasoning, then sprinkle the mixture evenly over the 4 patties. Grill(or broil] the burgers until nearly cooked to desired level. Top each patty with a chili pepper, followed by a slice of cheese. Cover the grill until cheese melts and burgers are cooked to desired level. Spread the chipotle honey sauce evenly on each of the four buns(you may first toast the buns]. Serve patties on buns and garnish with lettuce, tomato and red onion.
To prepare sauce:.
Mix all sauce ingredients in bowl and set aside.
Cilantro Rice


Ingredients:
olive oil, onion, garlic, white rice, green chilies, salt, cilantro

Directions:
In a large heavy saucepan, heat oil over medium high heat.
Add onion and cook 2 minutes.
Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
Pour in broth and 1 can water and bring to a boil.
Stir in chiles and salt.
Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
Stir in cilantro just before serving.
Fiesta Salad


Ingredients:
lettuce, cheddar cheese, tomatoes

Directions:
Prepare lettuce as usual for salad., Drain and rinse beans and add to lettuce., Add shredded cheese, tomatoes, and salad dressing., Chill for at least 4 hours., Add crushed Fritos just before serving.
Machli Aur Tamatar (Curried Halibut)


Ingredients:
halibut steaks, fresh lemon juice, black pepper, salt, onion, ground cayenne pepper, turmeric, ground coriander, tomatoes, cilantro, garam masala

Directions:
Sprinkle lemon juice, black pepper and 1 teaspoon salt on both sides of fish.
Let stand at room temperature 15 minutes.
Heat 3 tablespoons oil in a heavy skillet over medium heat.
Add onions and cook, stirring, until golden brown and soft, 7-8 minutes.
Stir in red pepper, turmeric, ground coriander and remaining salt.
Cook for 30 seconds.
Stir in tomatoes and 2 tablespoons cilantro.
Remove and set aside.
Add remaining oil to skillet, tipping pan to coat evenly.
Add fish and top each piece with tomato mixture.
Sprinkle with garam masala.
Cover tightly, reduce heat to low, and cook until halibut is cooked through, 8-10 minutes.
Sprinkle remaining cilantro on top.
Fun & Easy Chocolate Dirt Cake


Ingredients:
instant chocolate pudding mix, cream cheese, powdered sugar, Cool Whip

Directions:
Take one large clean terracotta potting pot and clean with soap and water.
Make one package chocolate pudding as directed on box.
In electric food processor add Oreo cookies. Blend until smooth and looks like dirt.
Take softened cream cheese and powdered sugar and mix/cream in bowl. You can use a hand mixer or a kitchen aide to make it easier.
Carefully fold Cool Whip into cream cheese sugar mixture.
Take half the pudding and add to the bottom of pot.
Sprinkle 1/3 the gummy worms and bugs on top of pudding.
Add half of cream cheese and powdered sugar on top of pudding/gummies.
Sprinkle 1/3 of Oreo mixture onto the cream cheese mixture.
Add other half of pudding.
Add other 1/3 of gummy worms and gummy bugs.
Add the rest of cream cheese and powdered sugar mix.
Add rest of Oreo crumbs on top.
Garnish with plastic flowers and gummy frogs, worms and bugs on top.
Iced-Fruit Salad (Chozhaffe)


Ingredients:
prunes, dried figs, apple rings, raisins, cold water, pistachio nuts, pine nuts, ground cardamom, ground cinnamon, rose water

Directions:
In a medium bowl, cover dried fruits with cold water. Cover and refrigerate 24 hours; drain well.
In a large bowl, combine drained fruit and nuts.
In a small bowl, combine cardamom, cinnamon, grenadine and rose water; pour over fruit and nuts. Cover and refrigerate at least 2 hours.
To serve, stir in ice cubes.
Liver Cleansing Tonic


Ingredients:
carrot, beet, celery, cucumber

Directions:
Wash all vegetables well.
Peel and cut the carrots and beets in chunks. Coarsely  chop the celery and cucumber.
Put all vegetables through a juicer.
Drink the juice within a half hour.
Raita - Cucumber, Carrot and Mint


Ingredients:
plain yogurt, lebanese cucumbers, carrot, of fresh mint, salt

Directions:
De-seed and grate the cucumber and squeeze out all the juice, place in a medium siezed bowl.  Grate the carrot and add.
Add remaining ingredients and stir. let rest for 30 minutes in the fridge and serve.
Cauliflower Soup With Crispy Prosciutto and Parmesan


Ingredients:
unsalted butter, leeks, cauliflower florets, cayenne pepper, parmesan cheese, creme fraiche, kosher salt, prosciutto, olive oil, fresh flat-leaf parsley

Directions:
Melt the butter in a big soup pot, set over med-high heat.
Add in leeks; saute/stirring, until softened, about 4-5 minutes.
Add in cauliflower florets, chicken stock, and cayenne pepper; bring to a simmer, stirring occasionally; then reduce heat to a gentle simmer and cover pot.
Cook until vegetables are very tender, about 20 minutes.
Puree the soup in batches in a food processor, blender, or food mill, and return soup to pot (or use an immersion blender to puree the soup in the pot].
Whisk in 1/2 cup of the cheese and the creme fraiche; taste the soup and season with salt if needed (the soup can be made 2 days ahead; cool, cover, and refrigerate; reheat over medium heat].
Cut the prosciutto into julienne strips 3-4 inches long and 1/4 inch wide.
Heat the olive oil in a medium skillet over medium heat; when hot, add the prosciutto, saute/stir occasionally, until crisp and browned, for 4-5 minutes.
Using slotted spoon, transfer prosciutto to paper towels to drain.
To serve--ladle soup into 6 soup bowls; sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.
Slow Cooker Creamed Corn (Just Like Rudy's BBQ)
Category: side-dish
By Heidi

Corn is combined with cream cheese, butter, and cream and simmered in the slow cooker. Great side for ribs or any BBQ.

Ingredients:
1 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter
2 tablespoons white sugar
½ teaspoon salt
½ teaspoon ground black pepper
5 cups frozen sweet corn

Directions:
Stir whipping cream, cream cheese, butter, sugar, salt, and pepper together in a slow cooker set to High; cook, stirring regularly, until the cheese and butter are melted, about 10 minutes. Stir corn into cream mixture. Cook on Low for 4 hours.

Prep time: 5 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 353.8
Fat: 27.3 g
Saturated fat: 16.8 g
Carbohydrates: 26.1 g
Sugars: 6.7 g
Dietary fiber: 2.5 g
Protein: 5.9 g
Cholesterol: 86.8 mg
Sodium: 243.4 mg
Peanut Butter Rice Krispie Treats


Ingredients:
butter, marshmallows, peanut butter

Directions:
Prepare a 9x9 pan by spraying with cooking spray.
Over low heat, melt butter and marshmallows in a large, non-stick pan.  Stir frequently until creamy.
Add in peanut butter, and stir until smooth.
Turn off heat and add in the cereal.  Stir gently until cereal is evenly coated with mixture.
Scrape into the 9x9 pan and smooth down until flat on top (either use wax paper and push with your hands, or use the back of a large metal spoon].
Let cool, then cut into bars.
Kittencal's Strawberry-Glazed Pie


Ingredients:
fresh strawberries, sugar, water, strawberry gelatin, cornstarch, strawberry

Directions:
In a lage saucepan place the sugar, water, strawberry gelatin powder and cornstarch; bring to a boil and boil mixing constantly for about 1 minute.
Remove from heat and add in red food colouring (use as much food colouring as you wish to acheive the colour desired].
Fold in 7 cups sliced strawberries; toss well with a wooden spoon or spatula to combine.
Transfer to prepared crust.
Refrigerate for about 4 hours or until completely set.
Top pie with whipped cream.
Place more sliced strawberries on top of whipped cream if desired in a decorative fashion.
Sirloin Tips


Ingredients:
sirloin tip steaks, butter, fresh mushrooms, garlic cloves, beef broth, wine vinegar, soy sauce, Dijon mustard, cornstarch

Directions:
Brown the meat in butter and oil in a lg skillet.
Place in a 2qt baking dish.
In the skillet, saute mushrooms and garlic for 2 minutes.
Pour all over meat.
Cover and bake at 325* for 1-1/2 hour or until tender.
In skillet, mix broth, vinegar, and soy sauce; bring to a boil.
Boil for 2 minutes.
Mix mustard, cornstarch and cream, stir into broth mixture.
Bring to a boil; boil for 1 minute, stirring constantly.
Drain juices that have accumulated around the beef into broth mixture.
Cook on med heat, stirring, until bubbly.
Add the meat, mix well.
Cream of Spinach and Artichoke Soup My Way


Ingredients:
frozen chopped spinach, artichoke hearts, heavy cream, scallions, leek, olive oil, butter, margarine, garlic, ground cinnamon, cilantro leaf, swiss cheese, nutmeg

Directions:
Clean potatoes (leave the skin on], cut into small pieces, par-boil (don’t overcook], and then set aside.
For the artichokes drain and squeeze out excess water, cut in half, sprinkle with cinnamon and set aside.
Cut baby carrots into small round pieces and set aside.
Clean scallions or leek, chop and set aside.
INSTRUCTIONS.
Line a metal pan with aluminum foil (for an easy clean-up], add melted butter or margarine and olive oil, add potatoes & artichokes (toss], roast in an oven until tops of vegetables are brown, turn vegetables and brown other side, set aside.
Place frozen spinach in a large pot and cook according to package instructions (add a little water as needed].
Using a hand blender/chopper, chop the cooked spinach a little more (does not have to be finely chopped/pureed].
Add chicken stock, butter or margarine, garlic, carrots, leek (if used] and cook for about 5 minutes. Add the potato flakes, heavy cream, nutmeg and cook on low heat for about another 3 minutes, stir often.
Place soup in individual bowls, then add roasted potato & artichokes on top, sprinkle with scallions (if used] and cilantro.
Enjoy!
NOTE.
You can roast any number of vegetables to your liking, as a topping for this soup. Also, you might want to have on the side a bowl of sour cream for guests/family to add to their individual bowels. Plus some warm pita bread or a hard pumpernickel bread would be real nice as well.
Gluten Free Agave Nectar Banana Bread


Ingredients:
canola oil, eggs, bananas, vanilla, baking soda, salt, raisins

Directions:
1. So that the top of the pan is center with oven, move rack to low position. Heat oven 325°F Grease bottoms of 2 8x4-inch or 1 9x5-inch loaf pans with shortening or cooking spray.
2. In a medium size mixing bowl, stir agave and oil until well mixed. Add eggs and stir until blended. Then add bananas, yogurt, vanilla and beat with spoon until smooth.
3. In a large size mixing bowl, mix gluten free flour, baking soda, and salt until blended. Stir in banana mixture until smooth and moist. Add nuts and raisins and divide batter between 8-inch pans or pour entire bowl into 9-inch pan.
4. Bake 8-inch loaves for 1 hour and 9-inch loaf for 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes.
5. Loosen sides of loaves or loaf with bread knife and remove from pan. Place top side up on wire rack for additional 30-45 minutes before slicing. To completely cool, let stand for 2 hours. Can be wrapped and stored at room temperature for 4 days or refrigerator for 10 days.
Baked from Scratch Pancakes


Ingredients:
milk, butter, vanilla, eggs, sugar, all-purpose flour, baking powder, salt

Directions:
Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray. In a bowl, mix the milk, butter, vanilla, and eggs. In another bowl, mix together the dry ingredients. Add the wet ingredients to the dry and mix well (a few lumps are okay]. Pour mix into the pan and bake for 25-30 or until a toothpick comes out clean. Once removed from the oven, let sit for five minutes before cutting into squares. Add syrup, whipped topping and/or fruit as desired.
If freezing, let the pancakes cool before cutting into individual squares. Place in freezer bags. When ready to eat, remove from freezer and place on a microwave-safe plate. Heat for approximately 90 seconds. Enjoy!
Seven Layer Cookies


Ingredients:
eggs, butter, flour, sugar, baking powder, dark chocolate

Directions:
Preheat oven to 350 degrees.
In a large bowl beat eggs.
Beat in the butter, almond extract, and flour.
Mix in the sugar and baking powder.
Divide into 3 bowls.
In one bowl add the red food coloring.
In one bowl add the yellow food coloring In the last bowl add the green food coloring.
Spray a 12x18 inch pan with pam-bottom and sides.
Spread red mixture in pan first.
Bake for 10 minutes or until done.
To remove from pan place parchment paper on top and flip onto a hard surface.
Spread with half the preserves.
Repeat baking process with yellow batter.
Flip onto red jam layer.
Repeat with jam on yellow layer.
Repeat baking process with green batter.
Place green layer on top.
Melt chocolate in top of a double boiler.
Spread a even thick layer on top.
Place in fridge to harden-this shouldnt take more than 15-20 minutes tops.
Once hard remove and flip onto a hard surface and spread remaining chocolate on top and sides of product.
Cover top with sprinkles.
Place in Fridge until hard.
With a hot knife cut into small cubes and serve.
Lemon-Herb Beef Pot Roast


Ingredients:
boneless beef chuck roast, garlic cloves, lemon pepper, dried basil, olive oil, cornstarch, water, dried basil, small red potato, onion

Directions:
Combine garlic, lemon pepper, and 1 teaspoon of basil.
Press evenly into surface of beef.
In Dutch oven, heat oil over medium-high heat until hot.
Brown beef evenly.
Pour off drippings.
Add 1 cup of water.
Bring to a boil and reduce heat to low.
Cover tightly and simmer 2 hours.
Add vegetables.  Cover and continue cooking 40 to 45 minutes or until the beef and vegetables are tender.
Skim fat from cooking liquid.
Stir in cornstarch mixture and 1/2 teaspoon basil.
Bring to a boil and cook and stir until thickened.
Serve sauce with pot roast and vegetables.
Black Cherry-Vanilla Sorbet


Ingredients:
water, sugar, vanilla extract

Directions:
Place sugar and water into a small saucepan and place over medium-high heat. Stir occasionally until sugar is dissolves. Bring mixture to a rolling boil. Continue to boil for 10-15 minutes or until a thin, syrup consistency is reached (syrup should coat the back of a spoon]. Stir in vanilla extract.  Set aside to cool. Then pour into a separate container and refrigerate until completely chilled (1-2 hours].
Place cherries and simple syrup in a 5-quart food processor. Using a chopping blade, puree until mixture is smooth and frothy.
Using a fine wire mesh sieve, strain mixture to separate cherry skins to reach a smoother consistency. Repeat if necessary.  (Note: If you don't mind a naturally pulpy consistency, you may prefer not to separate the skins from the mixture].
Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
With a rubber spatula, turn sorbet into a freezer container. Freeze for 3-5 hours or until desired texture is reached.
Elise's Favorite Waldorf Salad
Category: salad
By Gina Maling

A slightly sweet salad with a touch of cinnamon.

Ingredients:
6 cups diced apples
1 cup chopped celery
1 cup chopped pecans
1 cup mayonnaise
6 tablespoons white sugar
1 teaspoon lemon juice
¼ teaspoon ground cinnamon
1 cup heavy whipping cream

Directions:
Combine apples, celery, and pecans in a bowl. Whisk mayonnaise, sugar, lemon juice, and cinnamon together in a separate bowl until well combined. Whip heavy cream with an electric mixer until soft peaks form; fold into mayonnaise mixture to form a creamy dressing. Fold apple mixture into the dressing until coated; chill in refrigerator for about 1 hour.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 321.3
Fat: 28.6 g
Saturated fat: 7.3 g
Carbohydrates: 17.6 g
Sugars: 13.5 g
Dietary fiber: 2.5 g
Protein: 1.6 g
Cholesterol: 34.1 mg
Sodium: 120.3 mg
End-Of-The-Summer Tomato, Basil and Feta Pasta


Ingredients:
extra virgin olive oil, vegetable broth, garlic cloves, crushed red pepper flakes, roma tomatoes, feta cheese, basil leaves

Directions:
Cook pasta according to package directions.
Heat olive oil in a large pan over medium heat. Add choped garlic and crushed red pepper, and saute 3-5 minutes until fragrant.
Add dried Italian seasoning and vegetable broth.
Just before the broth begins to boil, add the chopped fresh tomatoes and stir.
Drain whole wheat penne, and toss into pan with the broth and tomatoes.
Toss pasta with the feta cheese and basil and serve.
Slow Cooker Spare Ribs
Category: meat-and-poultry
By CLATON

Slow cooked pork spare ribs, or country style ribs, also great with boneless, skinless chicken breasts.

Ingredients:
1 (10.75 ounce) can  condensed tomato soup
1  onion, chopped
3 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
2 pounds pork spareribs
1 teaspoon cornstarch  (Optional)
¼ cup cold water  (Optional)

Directions:
Place ribs in a large stock pot, and cover with water. Bring to a boil, and cook for 15 minutes. In a mixing bowl, mix together soup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce. Remove ribs from water, and transfer to a slow cooker. Pour sauce over ribs. Cover, and cook  on Low for 6 to 8 hours, or until ribs are tender. If sauce is too thin when cooking time is done, drain sauce from ribs, and pour into a sauce pan. Combine 1 teaspoon cornstarch with a small amount of cold water, stir into sauce, and bring sauce to boil. Cook until sauce has reached desired thickness.

Prep time: 30 mins
Cook time: 8 hrs 15 mins
Total time: 8 hrs 45 mins
Yields: 4 servings

Calories: 482.8
Fat: 31.2 g
Saturated fat: 11.2 g
Carbohydrates: 18.8 g
Sugars: 10.5 g
Dietary fiber: 0.8 g
Protein: 31 g
Cholesterol: 119.8 mg
Sodium: 1074.7 mg
Cornflake Chicken Casserole
Category: meat-and-poultry
By Susanne

This is a a quick casserole, especially if you have leftover chicken on hand. I found this in a church cookbook my grandmother gave to me. With a few modifications, I found this easy and delicious!

Ingredients:
2 (10.5 ounce) cans cream of chicken soup
3 cups chopped cooked chicken, or more to taste
1 cup finely chopped celery
1 cup cornflakes cereal
1 (8 ounce) can sliced water chestnuts, drained
½ cup mayonnaise
½ cup finely chopped onion
1 cup cornflakes cereal
2 tablespoons butter, melted, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix cream of chicken soup, cooked chicken, celery, 1 cup cornflakes, water chestnuts, mayonnaise, and onion together in a large bowl; spread mixture into a 9x13-inch casserole dish. Mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole. Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 301.7
Fat: 20.8 g
Saturated fat: 5.4 g
Carbohydrates: 16.7 g
Sugars: 2.6 g
Dietary fiber: 1.3 g
Protein: 12.5 g
Cholesterol: 45.2 mg
Sodium: 674.3 mg
Pickled Fish -- Shishamo (Or Herring)


Ingredients:
onion, salt, pepper, bay leaves, cinnamon, nutmeg, clove, water, white vinegar, granulated sugar, lemon, Dijon mustard, fresh dill, fresh coriander

Directions:
COOK FISH---Bake 15 minutes at 180C (or 350F] till cooked through (light brown.]
COOK ONION---While fish is baking, in a small pot with small fire, put in oil, onion, salt, pepper, bay leaves, corriander seed, cinnamon, nutmeg and clove, and cook till onion is medium tender.
MAKE MARINADE---cool the onion a little bit then stir in water, vinegar, sugar, lemon juice, dijong mustard, fresh dill, and fresh coriander.
PACK---In a container, place fish and onions in layers. Add more water if fish is not immersed in liquid. Store in fridge 24hrs before serving. Will keep at least 10 days.
Simple Milk Bread
Category: breakfast-and-brunch
By Britaini Parris

I was taught this recipe by a teacher and he swears by this recipe. This recipe is a lot like a brioche, but I prefer this because it taste less like eggs.

Ingredients:
7 ⅓ cups bread flour
½ cup white sugar
1 tablespoon salt
3 (.25 ounce) packages active dry yeast
6  eggs
3 cups warm water
1 ¼ cups milk
1 cup butter, cubed

Directions:
Combine bread flour, sugar, salt, and yeast in the bowl of a stand mixer using the dough hook on low speed; mix in eggs until fully incorporated. Mix in warm water and milk until fully incorporated. Add butter and mix until fully incorporated. Continue mixing until dough holds together. Take a piece of dough between your fingers and pull them apart. If the dough stays connected and becomes translucent, it is ready. Add milk or flour if needed to reach this consistency. Allow dough to rise until doubled in size, about 1 hour. Divide dough into 4 or 5 loaves and shape into greased loaf pans. Rise again until edges are roughly 1 inch below the top of the pan, 30 to 60 minutes. Create a 2-inch vertical slit across the top of each loaf using a knife or scissors. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until bread reaches an internal temperature of 200 degrees F (93 degrees C), about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 2 hrs 5 mins
Yields: 4 loaves

Calories: 196.4
Fat: 7.4 g
Saturated fat: 4.1 g
Carbohydrates: 26.7 g
Sugars: 3.7 g
Dietary fiber: 0.9 g
Protein: 5.6 g
Cholesterol: 50.9 mg
Sodium: 277.5 mg
Red Lentil Soup-Turkish Style


Ingredients:
butter, onions, carrot, red lentil, paprika, tomato paste, milk, lemon juice, salt, pepper, cayenne pepper, crouton, of fresh mint

Directions:
In a medium saucepan melt butter over medium heat., Add onions, lentils and carrots., Cook, stirring often for 5 minutes., Add paprika and tomato paste and stir well to mix., Reduce heat to low and cook for a few minutes., Gradually add stock or water, stirring constantly., Simmer uncovered until lentils are v-e-r-y soft, around 30 minutes., Transfer to a food processor or blender and puree to smooth., Return to pan and add milk or lemon juice to taste., Taste and add salt, pepper and cayenne., Give it 5 minutes and taste again, adjust seasonings., Ladle into bowls and offer croutons and mint at the table.