xiaoxl/recipe_data huggingface dataset:
Signature Pumpkin Pie
Category: trusted-brands-recipes-and-tips
By McCormick Spice

The reviews are in -- everyone is raving about this fabulously easy pumpkin pie.

Ingredients:
1  frozen unbaked (9-inch) deep dish pie crust
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2  eggs
1 tablespoon McCormick® Pumpkin Pie Spice
1 tablespoon Vanilla Whipped Cream (recipe follows)

Directions:
Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet. Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

Prep time: 5 mins
Cook time: 55 mins
Total time: 1 hr
Yields: 8 servings

Calories: 310.4
Fat: 13.3 g
Saturated fat: 5.1 g
Carbohydrates: 41.8 g
Sugars: 28.6 g
Dietary fiber: 2.5 g
Protein: 7.5 g
Cholesterol: 63.4 mg
Sodium: 325.8 mg
Large Sausage Apple and Onion Lattice Roll


Ingredients:
puff pastry, sausage meat, apple, onion, salt, pepper, dried sage, nutmeg, mustard powder, milk

Directions:
Preheat the oven to 180C.
In a large bowl mix everything together thoroughly apart from the puff pastry.
Lay out 1 of the puff pastry sheets and imagine it is split into 3 equal sections.
Arrange half of the sausage mixture straight down the middle of the imaginary middle section and with a knife score all the way through the pastry, lines going down in a diagonal.  This will make more sense as you do it.
Overlap strips from each side over the middle of the sausage mixture and repeat with the other sheet of pastry and other half of mixture.
Brush with milk
Bake for 15-25 minutes on a greased baking sheet until golden brown.
Allow to cool for 10 minutes before serving.
Absolutely gorgeous!
Easy Chile Rellenos Casserole


Ingredients:
whole green chilies, green onions, cheddar cheese, monterey jack cheese, eggs, milk, half-and-half, flour, salsa

Directions:
Set oven to 325°F.
Grease a 9 x 13-inch casserole dish.
Split chiles lengthwise, and spread in a single layer in bottom of prepared baking dish.
Combine the cheddar cheese with the Monterey Jack cheese; toss to mix.
Sprinkle half of the mixed cheeses and all of the green onions over the chiles.
In a bowl, beat together the eggs, milk, flour and salt until smooth.
Pour over chiles and cheese.
Bake for 50 minutes, or until done.
Meanwhile, mix salsa with remaining 1-1/2 cups cheese.
Sprinkle over casserole, and return to oven for 10 minutes.
Let stand for 10 minutes before serving.
Bacon Bowknots


Ingredients:
"bacon"

Directions:
Trim all crust off bread.  Spread soup on one side of bread slices.
Roll each slice from one corner to opposite corner.
Wrap bacon strip around middle of each roll and secure with toothpick.
Place on cookie sheet and bake in 250° oven for 1 hour.  The bowknots will be dry, crisp and delicious.  Remove toothpicks before serving.
Note:  Prepared bowknots may be frozen before baking.  Place on a flat pan; when frozen solid, transfer to freezer bags.  Bake without thawing, extending baking time about 15 minutes.
Coulibiac of Salmon


Ingredients:
puff pastry, unsalted butter, shallots, mushroom, white wine, dill, cooked rice, salmon, frozen chopped spinach, egg

Directions:
Preheat the oven to 400 degrees F.
Place a skillet over medium heat.  Add the butter, sliced shallots and mushrooms. Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste and add the wine. Allow the mushrooms to simmer until the wine has completely reduced and the mushrooms are nearly dry--about 15-20 minutes.
Meanwhile, cut one sheet of puff pastry into 4 squares and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice--make sure to leave a border around the edges.
Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice. Sprinkle the spinach with a touch of salt.
Once the mushrooms have cooked down, layer them on top of the spinach.
Now top each stack with a half-portion of salmon. Salt and pepper the Salmon and sprinkle with fresh dill.
Whisk the egg and brush it around the exposed puff pastry edges.
Roll the second piece of puff pastry out to a slightly larger square. Cut it into four smaller squares. Lay each square over a salmon stack. Gently seal the edges by crimping with a fork.
Brush the remaining egg over the tops. Cut a small vent in the top of each pastry.
Bake for 20-30 minutes until the tops are golden!
Coconut Bread II
Category: bread
By JEMR2

I got this recipe from my mother-in-law.  Even people who don't like coconut love this sweet, yummy bread.

Ingredients:
2 cups white sugar
1 cup vegetable oil
4  eggs
2 teaspoons coconut extract
3 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1 cup shredded coconut

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 - 9x5 inch loaf

Calories: 488.2
Fat: 25.3 g
Saturated fat: 8 g
Carbohydrates: 60.2 g
Sugars: 35.1 g
Dietary fiber: 2.1 g
Protein: 6.5 g
Cholesterol: 62.8 mg
Sodium: 212.6 mg
Johnsonville Italian Meatballs


Ingredients:
egg, parmesan cheese, milk, onion

Directions:
Preheat oven to 350°F In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well.
Shape into 20 meatballs. Arrange meatballs on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160°F]. Serve with your favorite sauce and spaghetti.
Honey Soy Tilapia
Category: seafood
By Jennifer Ball

Easy tilapia recipe that my husband just loves.

Ingredients:
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
2 (3 ounce) fillets tilapia
cooking spray
1 teaspoon freshly cracked black pepper

Directions:
Mix the honey, soy sauce, balsamic vinegar, and garlic together in a bowl. Place the tilapia fillets in the mixture; allow to marinate in refrigerator at least 30 minutes. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Remove tilapia from marinade, and discard the marinade. Place fillets into the prepared baking sheet, and sprinkle the black pepper over the fish. Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 2 fillets

Calories: 217.7
Fat: 1.4 g
Saturated fat: 0.3 g
Carbohydrates: 33.3 g
Sugars: 29.6 g
Dietary fiber: 0.6 g
Protein: 19.4 g
Cholesterol: 31 mg
Sodium: 1398.7 mg
Vegan Air Fryer Tater Tots®
Category: uncategorized
By Soup Loving Nicole

Golden tots tossed in spicy wing sauce and crisped to perfection in the air fryer. All wing sauces are not created equal. If in doubt, choose Frank's® as it is 100% vegan friendly. Don't forget the celery and carrot sticks!

Ingredients:
2 cups frozen bite-sized potato nuggets (such as Tater Tots®)
¼ cup Buffalo wing sauce (such as Frank's® RedHot®)
1/4 cup vegan ranch salad dressing for dipping

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Place frozen potato nuggets in the basket of the air fryer. Cook for 8 minutes, shaking halfway through the cook time. Transfer potatoes to a large bowl. Drizzle wing sauce over top and toss until evenly combined. Return to the air fryer basket. Cook for 10 minutes undisturbed. Transfer to a serving plate and serve with ranch dressing for dipping.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 109.6
Fat: 5.7 g
Saturated fat: 1 g
Carbohydrates: 16.3 g
Sugars: 0.3 g
Dietary fiber: 1.3 g
Protein: 1.8 g
Sodium: 637.8 mg
Chocolate Popcorn
Category: desserts
By sueb

Pop the popcorn, cover with chocolate glaze, then bake to make crisp chocolate coated popcorn!

Ingredients:
2 quarts popped popcorn
1 cup peanuts  (Optional)
¾ cup sugar
¼ cup corn syrup
¼ cup cocoa powder
½ cup butter
1 teaspoon vanilla

Directions:
Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides. Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder,  and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan. Bake in preheated oven for 30 minutes, stirring several times. Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr 45 mins
Yields: 2 quarts

Calories: 185.5
Fat: 12 g
Saturated fat: 4.7 g
Carbohydrates: 18.9 g
Sugars: 9.9 g
Dietary fiber: 1.7 g
Protein: 3 g
Cholesterol: 15.3 mg
Sodium: 164.1 mg
Neiman Marcus Cake II
Category: desserts
By Mary Catherine Bailey

Looking for a cake recipe that will give you something like the ooey, gooey butter cake you had a Neiman Marcus? Try this one!

Ingredients:
1 (18.25 ounce) package yellow cake mix
4  eggs
½ cup butter
8 ounces cream cheese
4 cups confectioners' sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x9 inch baking pan. Combine the yellow cake mix, 2 of the eggs, and the butter or margarine mix well. The batter should be stiff. Spread the batter into the prepared pan. Combine the cream cheese, confectioners' sugar and the remaining 2 eggs. Mix well and pour over the top of the cake batter. Bake at 350 degrees F (175 degrees C) for 35 minutes.

Yields: 1 - 13x9 inch cake

Calories: 428
Fat: 18 g
Saturated fat: 8.8 g
Carbohydrates: 63.5 g
Sugars: 49.7 g
Dietary fiber: 0.4 g
Protein: 4.7 g
Cholesterol: 89.1 mg
Sodium: 357.6 mg
Oriental Rice-A-Roni Curry Salad


Ingredients:
green onion, celery, red radishes, water chestnuts, mayonnaise, Miracle Whip, curry powder, Kikkoman soy sauce, ground ginger

Directions:
Cook the Rice-a-Roni as per pkg directions. Cool.
In large bowl add all of the sliced and diced vegetables including the water chestnuts. Mix. Add the seafood or the poultry.
Mix the mayonnaise, curry powder, soy sauce and ground ginger.
Note: You may use Miracle Whip if you wish.
Add the cooled Rice-a-Roni to the salad. Mix. Then add the dressing.
It is best if this dish is cooled overnight. The flavors really pop!
Serve individually on lettuce leaves or in a large bowl.
Colcannon


Ingredients:
cabbage, russet potatoes, leeks, evaporated milk, salt, pepper, nutmeg, margarine

Directions:
Core and dice cabbage and put in 3 quart saucepan.  Cover with water and bring to boil.  Cook until tender, about 45 minutes.
Put potatoes in 4 quart saucepan.  Cover with water and bring to boil.  Cook until tender, about 20 minutes.
Thinly slice leeks.  Put in 2 quart saucepan, add evaporated milk, salt, pepper, and nutmeg.  Boil until tender, about 10 minutes.
Drain potatoes and mash.  Stir in leek mixture.  Fold in drained cabbage.
Put in 3 quart greased baking dish, dot with bits of the margarine.  Can be stored at refridgerator at this point if preparing ahead of time.
Bake for 1 hour at 350 degrees or until golden on top.  Serve hot.
Borsofozelek


Ingredients:
onion, water, green peas, flour, milk, Hungarian paprika

Directions:
Heat oil in a saucepan on medium heat. Add onion, saute until transparent.
Add peas and water. Cook for 5-10 minutes on medium.
Whisk together milk and flour. Add to the peas. Cook until it begins to thicken, about 5 minutes.
Add seasonings and cook 5 minutes more.
Serve with fried eggs or sausage.
Yellow Curry Paste


Ingredients:
shallots, fresh lemongrass, garlic cloves, fresh ginger, white pepper powder, curry powder, ground cumin, ground coriander, ground cinnamon, shrimp paste, anchovies, ground turmeric

Directions:
Soak the red chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.]
Put the chillies, together with their soaking liquid, into a blender along with all the remaining ingredients in the order listed.
Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
What you do not use immediately should be refrigerated or frozen.
Air Fryer Oven Taco Shells
Category: world-cuisine
By Yoly

I do not care for the premade taco shells sold at the supermarket. So I developed this recipe in my Cuisinart® Air Fryer Oven. These taco shells are crispy, golden brown, and ready to be stuffed with your favorite fillings. The best part is they are oil free and greaseless.

Ingredients:
4 (4 inch) street taco corn tortillas (such as Mission®)

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Place a mini muffin tin pan upside down the air fryer basket. Position tortillas in the indents of the muffin tin. Place the basket on the lowest rack of the air fryer oven. Air fry until golden brown and crispy, about 3 minutes. Remove tortillas from mini muffin tin pan and place upside down in the basket. Air fry until bottom side is crispy and golden brown, 1 minute more.

Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Yields: 4 taco shells

Calories: 40.7
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 8.3 g
Sugars: 0.2 g
Dietary fiber: 1.2 g
Protein: 1.1 g
Sodium: 8.4 mg
Chef John's Easy Sushi Rice
Category: side-dish
By Chef John

Sushi rice can be used for so many things. Sushi, of course, but also as a side dish for grilled meat or as a wrap using seaweed. Plus, it's perfectly fine at room temperature, so it's great for picnics.

Ingredients:
2 cups uncooked sushi rice
2 ¼ cups water
¼ cup seasoned rice vinegar, or more to taste

Directions:
Place rice in a strainer and rinse under cold water until run-off turns from cloudy to completely clear, about 2 minutes. Place strainer over a bowl and let drain until almost dry, about 1 hour. Transfer to a heavy bottom saucepan with a tight-fitting lid. Pour water over rice. Place pot over medium-high heat and bring to a simmer without stirring. As soon as little bubbles appear on the surface and rice starts to simmer, reduce heat to low and cover pan. Cook for exactly 10 minutes. Remove from heat; lift lid for 1 second and cover again immediately. Let sit another 10 minutes. Transfer rice to a rimmed sheet pan and spread out with a fork, fanning (with a magazine or similar object) to start to cool it. Sprinkle about half the rice vinegar on the rice while gently tossing it. Continue fanning to bring rice to just over room temperature. Sprinkle the rest of rice vinegar over the rice and toss with fork to blend evenly. A small amount of rice should be easily formed into an oblong sushi base, but easily crumble when cut with a fork.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 247.2
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 54.9 g
Sugars: 2.5 g
Dietary fiber: 1.9 g
Protein: 4.3 g
Sodium: 213.7 mg
Pumpkin Seeds the Easy Way


Ingredients:
butter, salt

Directions:
Wipe fibers from seeds, but do not wash.
Combine oil and melted butter and pour over seeds; toss to coat.
Spread out on large baking sheet.
Bake at 350 for 30 minutes or until golden brown and crisp.
Cool and store in covered container.
Egg Rolls With Peanut Dipping Sauce


Ingredients:
low sodium soy sauce, brown sugar, creamy peanut butter, ground ginger, fresh ginger, rice vinegar, chicken broth, carrots, fresh bean sprouts, cabbage, egg, water

Directions:
Whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger,sesame oil, chili oil, and rice vinegar; blend well.
Divide the peanut sauce into two equal portions; set one portion aside in a.
microwave-safe bowl; it will be used later as dipping sauce; whisk chicken broth or pineapple juice into second portion of peanut sauce; set aside for stir-fry.
Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add pork to skillet then season with garlic salt and sauté 1 minute; meat will be only partially cooked; add onions and carrots to skillet and sauté another minute or until.
meat is almost cooked through; add cabbage and sauté another minute; add bean sprouts and toss about 30 seconds until veggies are evenly distributed; add thinned (second portion] peanut sauce and cook about 1 minute until sauce is bubbly; carrots should be crisp-tender and bean sprouts should remain crisp.
Remove skillet from heat and turn contents into a strainer; you will have nearly 4 cups of eggroll filling.
Place 1/4 cup of filling onto each egg roll wrap and roll up according to package directions; seal final edge of each egg roll wrap with eggwash.
Fry egg rolls two or three at a time in hot vegetable oil until they are golden; remove onto absorbent paper to drain.
Meanwhile, cook reserved peanut sauce in microwave oven about 45 seconds or just until bubbly around edges; stir then serve with hot egg rolls.
Cooked egg rolls may be kept warm in a low oven until serving time; or egg rolls may be assembled and individually quick frozen either before or after frying.
Vietnamese Caramel Chicken
Category: world-cuisine
By Dan Wentzel

Asian-style chicken with steamed rice.

Ingredients:
2 tablespoons white sugar
2 tablespoons fish sauce
ground black pepper to taste
3 pounds chicken thighs
3 tablespoons water
1 tablespoon fish sauce
½ tablespoon white sugar
3 teaspoons rice vinegar
3 tablespoons vegetable oil, divided
5 cloves garlic, minced
2  jalapeno peppers, sliced

Directions:
Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes. Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside. Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate. Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 463.8
Fat: 30.4 g
Saturated fat: 7.7 g
Carbohydrates: 6.7 g
Sugars: 5.6 g
Dietary fiber: 0.2 g
Protein: 38.7 g
Cholesterol: 141.4 mg
Sodium: 675.6 mg
Pepperoni Pizza Muffins


Ingredients:
all-purpose flour, white sugar, salt, baking powder, egg, milk, milk, mozzarella cheese

Directions:
Preheat oven to 400º F. Don't use muffin tin liners, they will stick to the muffins. Grease the muffin tin instead.
Mix 1 1/2 cups flour, sugar, salt, basil, oregano, and baking powder. Add in vegetable oil, egg and 1/3 cup milk into flour mixture and stir until batter is smooth. It will be sticky. Add in another 2 tsbp milk. Fold/stir in cheese and pepperoni. Fill muffin cups about 2/3 full.
Bake for about 18 minutes until muffins turn out golden and knife inserted comes out clean. Right before eating, top muffins with the second cup of cheese and several slices of mini pepperoni and bake for another 4-5 minutes at 350º F until cheese is melted. Serve immediately.
Texas Caviar


Ingredients:
celery, onion, green pepper, white shoepeg corn, pinto beans, black-eyed peas, pimientos, salt, pepper, water, vinegar, sugar

Directions:
Drain and rinse all canned veggies.
Chop all veggies and place in a container.
Pour sauce (recipe below] over vegetables in the container and marinade mixture overnight.
To Make Sauce:
In a small saucepan, combine salt, pepper, water, vinegar, oil, and sugar.
Bring to boil until ingredients have combined.
Remove from heat and use while still hot.
Apple and Passionfruit Crumble


Ingredients:
gala apples, passion fruit, sugar, butter, vanilla ice cream

Directions:
Preheat the oven to 350°F Lightly grease a baking dish with butter.
Core and cut the apples into eighths (1/2 inch wide wedges].
Place the apple wedges flat in the baking dish and sprinkle evenly with sugar.
Spoon passionfruit pulp evenly over apples.
Cover the dish tightly with foil and bake in oven for 25-30 minutes or until soft.
Remove baking dish from oven and spoon mixture into 4 ramekins, evenly. Crumble the ANZAC biscuits over each ramekin and bake in oven for 7-10 minutes or until golden brown.
Top each crumble with a scoop of ice cream and serve while hot.
Sour Cream Chocolate Cake


Ingredients:
flour, baking soda, salt, baking powder, sugar, cold water, shortening, real vanilla, eggs, sour cream, real butter, powdered sugar, sour cream, real vanilla

Directions:
Melt the chocolate and cool just a little.  Place it and.
2 cups  flour
1 teaspoon baking  soda
½ teaspoon salt
½ teaspoon baking  powder
2 cups  sugar
1 cup cold water
¼ cup  shortening (like Crisco]
2 teaspoons real vanilla
2 whole eggs
¾ cup sour cream
into a large bowl and Beat 3 1/2 minutes scraping if necessary -- the consistency will be a little thicker than a box cake mix.
pour into 2 Pam sprayed round cake pans bake at 350 for 30 - 45 minute ( depends on oven & pan size].
cool & make  the icingbu melting the 3 oz. chocolate,3 cups powdered sugar,1/2 cup  sour cream  and 2 teaspoons real vanilla; beat until smooth & put on the cake.  Refrigerate any leftover cake.
Butternut Pumpkin Soup With Ginger and Coconut


Ingredients:
onion, garlic, gingerroot, coconut milk, lemon juice, tomato paste, sugar

Directions:
Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
Add stock (it should just cover the pumpkin]. Bring to boil and cook gently for 15 minutes.
Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
Simmer another five minutes.
Season to taste with salt and pepper.
Serve with lots of fresh, crusty bread.
Hazelnut and Courgette (Zucchini) Bake


Ingredients:
onion, hazelnuts, courgettes, sesame seeds, cumin seed, turmeric, gingerroot, oatmeal, canned tomatoes, cayenne pepper

Directions:
Preheat the oven to 350°F/180°C/gas mark 4.
In a large frying pan gently sauté the onion for 3-4 minutes in 2 tablespoons of oil.
Add the hazelnuts, courgettes, sesame seeds, cumin, turmeric and ginger; stir ingredients together and continuing to stir occasionally, cook over a moderate heat for 7-10 minutes until the nuts have lightly browned and the courgettes are soft (the hazelnuts will absorb the oil during cooking so add the remaining oil during this stage if you need to]; remove from heat when cooked.
Mix in the oatmeal, almonds, coconut and tomatoes (if using] and stir together thoroughly; season with cayenne, salt and black pepper.
Grease a 1 lb loaf tin or a deep pate dish and press the mixture in well; bake for 35-40 minutes or until the top is well browned and firm to the touch.
Remove from oven when cooked and allow the roast to rest in its tin for a few minutes before turning out and slicing; for extra presentation you can decorate the top with additional thin cut slices of courgette that have been gently fried.