xiaoxl/recipe_data huggingface dataset:
Butternut Squash Gratin


Ingredients:
unsalted butter, onions, salt, black pepper, sliced apples, flour, brown sugar, dried sage, cinnamon, chicken broth, sharp cheddar cheese, bacon

Directions:
Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly.
Heat butter in a skillet, over a medium flame. Add onions, salt and pepper and sauté for 10 minutes.
Comine flour, brown sugar and spices. Combine apples and flour mixture toss to coat well.
Place half of the squash into a buttered 9x13x2-inch baking dish.
Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions.
Pour stock over all.
Bake at 350 degrees for 45-50 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake for 15 minutes, until lightly browned remove from heat and allow to cool slightly before serving.
Raspberry Grape Sparklers


Ingredients:
red seedless grapes, raspberries, strawberry, seltzer water, Splenda sugar substitute, of fresh mint

Directions:
In a blender, combine grapes and raspberries; puree until smooth.
Strain mixture into a pitcher. I found rubbing the back of a spoon in a circular motion against the mesh helps get the juice through. Discard seeds. You should end up with a cup of juice.
Fill 4 (8-ounce] glasses with ice. Pour 1/4 cup of fruit juice into each glass and top with seltzer.
Stir in Splenda and mint if desired to serve.
To make it pretty you can put some raspberries, mint leaves and grapes on toothpicks and garnish the drink.
Semolina Cake
Category: world-cuisine
By sapphireml

This is my family's favorite cake.

Ingredients:
1 cup all-purpose flour
¼ cup semolina flour
1 teaspoon baking powder
1 ½ cups butter
¾ cup white sugar
10  eggs, separated
½ cup orange juice
2 tablespoons grated orange zest
2 teaspoons vanilla extract
2 tablespoons brandy  (Optional)
⅔ cup almonds, coarsely chopped
⅔ cup almonds, finely chopped
½ cup sliced almonds
1 tablespoon brandy  (Optional)

Directions:
Preheat oven to 375  degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside. Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy. Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined. Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds. Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

Prep time: 30 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 1 - 9x13 inch baking pan

Calories: 482.9
Fat: 37.3 g
Saturated fat: 16.7 g
Carbohydrates: 26.1 g
Sugars: 14.6 g
Dietary fiber: 2.7 g
Protein: 10.8 g
Cholesterol: 216 mg
Sodium: 252.3 mg
Fireside Coffee


Ingredients:
instant coffee, Splenda granular, cinnamon, nutmeg

Directions:
Mix all ingredients., Place 3 heaping teaspoons in one cup of HOT water.
Taco Braid


Ingredients:
active dry yeast, sugar, warm water, butter, egg, salt, all-purpose flour, lean ground beef, tomato sauce, egg, cheddar cheese, sliced ripe olives

Directions:
In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand 5 minutes.
Add butter, milk powder, egg, salt and remaining sugar and water. Stir in enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
In a skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.
Punch down dough. Turn onto a lightly floured surface; roll into a 15x12 inch rectangle. Place on a greased baking sheet.
Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
On each long side, cut 1 inch wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.
Brush with reserved egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pan to a wire rack.
Bacon-Wrapped Stuffed Chicken Breasts in the Air Fryer
Category: meat-and-poultry
By Bibi

Boneless, skinless chicken breast, again? Amp up the flavor of your chicken with bacon! These are butterflied: either do it yourself or ask your butcher to do it for you. You can then stuff them with cheese and asparagus, wrap them up in a bacon blanket, and air fry! While they cook, toss a green salad, add a veggie or potato, and some bread, and you'll be enjoying your dinner in no time.

Ingredients:
3  skinless, boneless chicken breasts
1 teaspoon lemon-pepper seasoning, or to taste
3 slices Monterey Jack cheese
6 spears fresh asparagus
9 slices bacon
12  wooden toothpicks

Directions:
Preheat the air fryer to 350 degrees F (175 degrees C) if recommended by manufacturer. Pat chicken pieces dry with paper towels. Use a sharp knife slice horizontally through the middle, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Season both sides with lemon-pepper seasoning. Place 1 slice of cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of the cheese. Roll the chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps. Place each bacon-wrapped breast in the air fryer basket and air fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 3 stuffed chicken breasts

Calories: 393
Fat: 23 g
Saturated fat: 10 g
Carbohydrates: 2 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 42.4 g
Cholesterol: 122.8 mg
Sodium: 1004.1 mg
Almond Blueberry Cobbler


Ingredients:
frozen blueberries, salted butter, self rising flour, sugar, evaporated milk, ground cinnamon

Directions:
Set oven to 350°F.
In a microwave safe dish pour in blueberries and add stick of butter.  Put microwave on defrost and microwave for 6 minutes.  After micro beeps stir and microwave at half power 2 minutes at a time until blueberries are defrosted and butter is melted.
In a mixing bowl mix sugar and flour.
Add evaporated milk.  Stir until well mixed.  Add a little cinnamon just until there is a LIGHT SPECKLE in the mixture.
Add Almond extract.
In a 9x12 dish (I used glass] spray non-stick cooking spray.  (It's important that you evenly coat the pan and that you dont miss a spot becuase it will make cleaning the dish easier.].
Pour blueberry and butter mixture into your baking dish.
Sporatically pour sugar mixture over blueberry mixture.  You dont want to much "dough" in one spot so be careful.
Lightly sprinkle a little more cinnamon on top
Place in oven and cook for 1 hour at 350°F.
Turkey Wild Rice Soup
Category: soups-stews-and-chili
By Jordanna Novak

You can use long grain white rice for all or part of the wild rice, but reduce simmering time to 20 to 30 minutes.

Ingredients:
3 (10.5 ounce) cans condensed chicken broth
2 cups water
½ cup finely chopped green onions
½ cup uncooked wild rice
8 slices bacon
½ cup margarine
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon poultry seasoning
⅛ teaspoon ground black pepper
2 cups half-and-half cream
1 ½ cups cooked, diced turkey meat
2 tablespoons dry sherry

Directions:
In a large pot over medium heat, combine chicken broth, water, green onions and wild rice.  Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes. Meanwhile, cook the bacon in a large skillet over medium heat until crisp.  Allow to cool and then crumble.  Set aside. When rice is tender, melt the margarine in a medium saucepan over medium-low heat.  Stir in flour, salt, poultry seasoning and pepper all at once.  Cook, stirring, until smooth and bubbly.  Stir in half-and-half and cook until thickened, 2 minutes.  Stir half-and-half mixture into rice mixture.  Stir in bacon, turkey and sherry.  Heat through and serve.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 9 servings

Calories: 409
Fat: 29.8 g
Saturated fat: 10 g
Carbohydrates: 17 g
Sugars: 0.8 g
Dietary fiber: 0.8 g
Protein: 17.9 g
Cholesterol: 55.6 mg
Sodium: 1137.4 mg
Parmesan-Cornmeal Biscuits


Ingredients:
white flour, whole wheat flour, yellow cornmeal, sugar, baking powder, salt, baking soda, butter, parmesan cheese, egg, plain low-fat yogurt

Directions:
Preheat oven to 400 degrees F.
Mix first 7 ingredients (flour through baking soda] in a large bowl.
Cut butter into small bits and mix in with 2 knives or use your fingers to blend until butter is blended in and mixture is a coarse meal.
Add parmesan cheese and mix until blended.
In a small bowl, whisk egg and yogurt until smooth.
Add egg/yogurt mixture to flour mixture. Stir well to mix into a moist, thick batter.
Turn batter onto a well-floured surface and sprinkle with flour.
Roll to 1/2  to 3/4 inch thick and cut into shapes.
Bake at 400 for 15 - 20 minutes or until nicely browned on top.
Runner Bean Vinaigrette


Ingredients:
eggs, olive oil, garlic clove, chives, anchovy fillets, extra virgin olive oil, English mustard

Directions:
Put the eggs into a pan of cold water, bring to a boil, then simmer for 8 minutes.
Put the beans into a steamer or heatproof colander, cover and steam over the egg pan for 4 to 5 minutes or until just tender and very bright green.
Meanwhile, whisk the dressing ingredients together and season with salt and pepper.
Cool the eggs under cold water, then peel.
Heat a frying pan and add the olive oil.
When hot, tip in the bread crumbs and whole garlic clove.
Stir for about 3 minutes until toasted and golden, and just infused with the garlic.
Chop the eggs, chives and anchovies and mix together.
Toss the beans with the dressing while still warm, then scoop onto a serving dish.
Top with the anchovy mix and the crumbs, then spoon over any dressing left in the bowl.
Buffalo Chicken Dip Ruby's


Ingredients:
chicken, butter, cream cheese, celery seed, cheddar cheese, monterey jack cheese

Directions:
Melt butter in a medium sauté pan add diced chicken and 1/2 hot sauce.  Sauté until chicken is cooked and slightly browned.
In a microwave safe mixing bowl combine cream cheese, remaining hot sauce, celery seeds.  Microwave until cream cheese mixture is melted.
Add cooked chicken to cream cheese mixture.
Stir in Ranch and Blue Cheese dressing.
Add half of shredded cheddar and Monterey jack cheese.  Mix well.
Spray a baking pan with PAM.  Put mixture in to pan.
Top with remaining cheese.  (Use more cheese if desire].
Bake at 350 for about 30 minutes.  Dip should be bubbly and slightly brown on top.
Serve:  Celery Sticks, Cucumber Slices, Pepper Sticks, Tortilla Chips, Frito Scoops (My favorite].
Nutella Cookies


Ingredients:
flour, baking soda, salt, butter, sugar, eggs, vanilla, hazelnuts

Directions:
Whisk together flour, cocoa, baking soda and salt in a small bowl and set aside.
Beat butter and sugar with a mixer on medium, 5 minutes.  Add eggs one at a time beating to fully incorporate before adding the next. Add Nutella and vanilla, beat until combined.  Add flour mixture; mix just until combined.  Chill dough 4 hours or overnight.
Preheat oven to 350 degrees.  Line baking sheets with parchment paper.
Scoop dough with a #30 scoop (scant 3 T.] roll in hazelnuts. Bake cookies, six at a time, until edges are set, about 15 minutes. Let cookies cool on baking sheets.
Cheesy Macho Nachos


Ingredients:
green onions, tomatoes, tortilla chips, monterey jack cheese, cheddar cheese, sour cream

Directions:
Heat  oven to 350.
Lay chips on oven safe platter. You will be layering this so split them.
Warm beans and chili on stove or in microwave. Stir beans until smooth.
Spread beans over tortillas.  Top with onion, cheese, jalepenos, chili and cheddar cheese. Repeat by layering tortilla chips and toppings until gone.
Place in oven and bake until cheese is melted.
Dollop with sour cream.  Add tomatoes and green onions on top.
Vegan Quinoa Salad - Gluten Free


Ingredients:
quinoa, yellow bell pepper, carrots, zucchini, garlic, Dijon mustard, apple cider vinegar, lemon juice, kosher salt, fresh ground black pepper, maple syrup, pine nuts, pinto beans, kale, avocado

Directions:
Cook quinoa per directions on package (I use 1 1/2 Celsius water], cook 10-ish minutes covered (on high, then simmer until liquid absorbs].
For the vinaigrette - add to jar, cover and shake the following ingredients (or process in blender] - minced garlic, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, salt and pepper to taste, and maple syrup.
Chop the carrot, zucchini and bell pepper, kale (or spinach].
Add all chopped veggies to a bowl and add can of rinsed and drained beans and stir.
Toast pepitas and pine nuts until lightly toasted on medium heat with grapeseed oil.
Add seeds and nuts to chopped veggies.
Add vinaigrette and quinoa and stir completely. Taste - and adjust seasonings as desired. (I like to add extra garlic powder in this step]. Squeeze lemon juice over the salad and mix.
Top with avocado (chopped or sliced], and garnish with parsley.
Creamed Corn


Ingredients:
heavy whipping cream, sugar, butter, salt, cornstarch, water

Directions:
On medium heat, melt butter in saucepan., Add heavy whipping cream, sugar and salt., Reduce heat and simmer for 5 minutes., Add corn and cook additional 5 minutes., Add cornstarch and water to thicken. Adjust taste accordingly.
Wake-Up Casserole - Canadian Bacon
Category: breakfast-and-brunch
By Mesa_Steve

The original recipe is delicious, but this is my healthier version, with less fat and calories. It also freezes beautifully and individual portions can be reheated in 3 minutes in the microwave. As a single person, I can't eat 8 portions at one sitting, so I divide and freeze. But it's great if family visits, because I can have the portions ready to reheat, and it's also great if you're in a hurry in the morning and don't have time to cook before heading off to work.

Ingredients:
8  frozen hash brown patties
2 (6 ounce) packages Canadian bacon, quartered
4 cups shredded Cheddar-Monterey Jack cheese blend
1 ¾ cups egg substitute (such as Egg Beaters® Southwestern Style)
1 cup 2% milk
½ teaspoon salt
½ teaspoon ground mustard

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon. Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil. Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 469.8
Fat: 28.5 g
Saturated fat: 15.2 g
Carbohydrates: 21 g
Sugars: 2.3 g
Dietary fiber: 1 g
Protein: 29.4 g
Cholesterol: 74.2 mg
Sodium: 1475.3 mg
Gingerbread Scones (Gift Bag)


Ingredients:
all-purpose flour, brown sugar, baking powder, ground ginger, ground cinnamon, salt, baking soda, ground cloves, ground nutmeg, shortening

Directions:
In a large bowl combine flour, brown sugar, baking powder, ginger, cinnamon, salt, soda, cloves and nutmeg. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
For each gift, measure about 1-3/4 cups of the mixture into a self-sealing plastic bag or airtight container. Seal bags or containers. Include recipe directions for scones with each gift.
Recipe Directions: Pour gingerbread mix from gift bag or container into a medium bowl.
Make a well in center of dry mixture. Combine 1 beaten egg, 2 tablespoons milk, and 1 tablespoon molasses; add to dry mixture. Stir just until moistened. Turn dough out onto lightly floured surface.
Quickly knead dough by folding and pressing it gently for 10 to 12 strokes or until dough is almost smooth. Pat or lightly roll dough into a 6-inch circle. Cut into 6 wedges. Plae wedges 1 inch apart on an ungreased baking sheet. Brush with milk; sprinkle with coarse or granulated sugar. Bake in a 400°F oven for 10 to 12 minutes or until bottoms are brown. Serve warm. Makes 6 scones.
Make-Ahead Tip: Prepare Gingerbread Scones as directed through step 1. Store in an airtight container up to 6 weeks at room temperature or in a freezer container up to 6 months in the frezer. (Or prepare scones as directed through step 3. Cool completely. Place in self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container. Seal, label, and freeze up to 3 months.].
To serve, using 1-3/4 cups of dry mixture for each recipe, prepare scones as directed in step 3. (Or thaw frozen scones in freezer bags or containers at room temperature.].
Pecan Praline Sweet Potatoes


Ingredients:
sweet potatoes, butter, ground cinnamon, ground nutmeg, maple granola

Directions:
Preheat the oven to 400°F.
Toss the sweet potatoes with 3 tablespoons butter on a half sheet pan and arrange in a single layer. Sprinkle with the cinnamon, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender and lightly browned, about 30 minutes.
Meanwhile, in a bowl, mix the granola, pecans, remaining tablespoon butter, and a pinch of salt. Sprinkle over the sweet potatoes and gently press on top. Continue baking until the topping is browned, about 10 minutes.
Tuscan T- Bone Steak  or  Bistecca Alla Fiorentina


Ingredients:
olive oil, garlic cloves, fresh rosemary, extra virgin olive oil, sea salt, fresh ground black pepper

Directions:
Trim any excess fat from steak and pat dry with paper towels.
Pour olive oil into a shallow dish and add garlic and rosemary. Turn the steak in the oil, ensuring there is some garlic and rosemary on each side.
Cover dish with a double layer of plastic wrap and let marinate in the refrigerator for 24 hours, turning the meat a couple of times.
Bring the meat to room temperature before cooking.
Preheat charcoal barbecue, when coals are covered with white ash you are ready to cook! (I have made this on a gas barbeque, it is delicious].
Take the meat out of the marinade and remove any pieces of garlic or rosemary from the steak.  Pat dry with paper towels.
Place the steak on a rack about 3 inches above the coals and cook for about 4 minutes.
Turn steak over and cook for another 3 minutes, steak will be rare.
Cook for a couple of minutes longer on each side for medium-rare, but this is traditionally served rare.
Transfer to a warm plate, season both sides with salt and pepper, then let the meat rest for 5 minutes.
To serve - stand the steak upright with the bone at the bottom and, using a sharp knife, remove the meat on either side of the bone in one piece.
Cut each piece into thick slices. Divide the slices between 2 serving plates.
Pour the meat juices that have accumulated over the sliced steak.
Drizzle with a little of the best extra virgin olive oil you can lay your hands on!
Serve with sauteed potatoes, an arugula salad and lemon wedges if desired,  accompanied by a glass of Chianti Classico or your favourite red wine.
ENJOY!
Marinating time not included in prep time.
Slow-Cooked Baked Beans
Category: side-dish
By Jaeme

I could not find a baked beans recipe that everyone liked. So I started putting a few different ones together and I came up with this.

Ingredients:
3 cups dried navy beans
water, to cover
1 ½ cups ketchup
½ pound fully cooked ham
1 ½ cups water
½ cup brown sugar
¼ cup molasses
1 ½ tablespoons onion powder
1 tablespoon dry mustard
1 tablespoon salt
1 tablespoon Worcestershire sauce
¼ teaspoon ground black pepper

Directions:
Place beans in a large pot and cover with plenty of water. Cover pot with a lid and soak beans for 8 hours or overnight. Drain and fill pot with fresh water. Cook beans over medium heat until tender, about 1 hour. Drain beans, reserving the water for later use. Place beans, ketchup, ham, 1 1/2 cup water, brown sugar, molasses, onion powder, mustard, salt, Worcestershire sauce, black pepper, and 1 cup reserved bean water in a slow cooker. Add more bean water as needed if beans get too dry. Cook on Low for 7 to 9 hours.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 16 hrs 10 mins
Yields: 12 servings

Calories: 301.8
Fat: 4.7 g
Saturated fat: 1.3 g
Carbohydrates: 51.3 g
Sugars: 18.9 g
Dietary fiber: 12.9 g
Protein: 16 g
Cholesterol: 10.6 mg
Sodium: 1185.3 mg
Chef John's Bourbon Glazed Carrots
Category: side-dish
By Chef John

These butter-soaked bourbon-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.

Ingredients:
½ cup butter
2 pounds carrots, peeled, cut into equal-sized pieces
½ teaspoon salt, or more to taste
½ cup bourbon whiskey
⅓ cup brown sugar
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
2 sprigs fresh thyme leaves for garnish  (Optional)

Directions:
Melt butter in a heavy skillet over medium-high heat. When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots  evaporates and carrots begin to brown around the edges, 5 or 6 minutes. Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes. Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes. When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds. Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.

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

Calories: 292.1
Fat: 15.7 g
Saturated fat: 9.8 g
Carbohydrates: 26.7 g
Sugars: 19 g
Dietary fiber: 4.3 g
Protein: 1.6 g
Cholesterol: 40.7 mg
Sodium: 410.9 mg
Garlic Parmesan Pasta


Ingredients:
margarine, dried basil, lemon juice, garlic powder, seasoning salt, fettuccine, broccoli florets, walnuts, parmesan cheese

Directions:
Melt margarine in a large skillet; add basil, lemon juice, garlic powder, and seasoned salt, mixing well.
Add the fettuccine, broccoli, and walnuts; mix well; add cheese; toss to coat.
Serve immediately.
Tomato and Bread Soup


Ingredients:
olive oil, onion, garlic cloves, red pepper flakes, plum tomatoes, beef broth, fresh basil, gorgonzola

Directions:
Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.
Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften.
Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.
Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally.
Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.