xiaoxl/recipe_data huggingface dataset:
Spargel-Antipasti mit Lachs (White Asparagus and Smoked Salmon)
Category: appetizers-and-snacks
By Leckerschmecker

A special starter for a dinner for two: cooked white asparagus with smoked salmon, topped with fresh herbs and Parmesan cheese.

Ingredients:
10 ounces white asparagus
1 tablespoon butter
1 pinch white sugar
salt to taste
4 ounces smoked salmon
3 tablespoons corn oil
1 tablespoon chopped fresh parsley
1 ounce Parmesan cheese
coarsely ground black pepper to taste

Directions:
Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife. Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add butter, sugar, and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain. Divide smoked salmon between 2 serving plates. Place asparagus spears on top. Warm oil and parsley in a small saucepan over low heat until fragrant, about 5 minutes. Drizzle oil over asparagus. Grate Parmesan cheese on top using a cheese grater or shave into strips using a vegetable peeler. Season with pepper.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 392.5
Fat: 33.1 g
Saturated fat: 9.4 g
Carbohydrates: 7 g
Sugars: 3.2 g
Dietary fiber: 3.1 g
Protein: 19.1 g
Cholesterol: 40.8 mg
Sodium: 783.3 mg
Rabbit Casserole With Mustard Sauce


Ingredients:
olive oil, onions, bacon, flour, white wine, fresh thyme leave, Dijon mustard, thyme

Directions:
Preheat oven to 350 degrees.
Remove any fat from the rabbits and wash under cold water. Pat dry with paper towels.
Cut along both sides of the backbones with kitchen shears and discard bones.
Cut each rabbit into eight even-sized pieces and pat dry again.
Heat half the oil in a 2.5 litre flameproof casserole dish. Brown rabbit in batches, adding oil when necessary, then set aside.
Add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.
Sprinkle the flour into the pan and mix. Stir with a wooden spoon to scrape up the sediment from the base. Add the stock and wine, and stir until the sauce comes to a boil.
Return the rabbit to the casserole dish and add the thyme.
Cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened.
Combine the cream and mustard, then stir into the sauce in the casserole.
Garnish with thyme sprigs and serve.
Great with mashed potatoes.
Banana and Peanut Butter Muffins


Ingredients:
plain flour, oats, baking powder, eggs, light brown sugar, bananas, crunchy peanut butter, butter, milk

Directions:
Preheat the oven to 375°F
Fill a muffin tray with 12 paper muffin cases.
Mix the flour, oats, and baking powder in a bowl and set aside.
In another bowl, whisk the eggs, and then stir in the sugar, mashed bananas, peanut butter and the melted butter.
Add the milk and stir to combine.
Gently fold in the dry ingredients until just combined; do not over mix.
Spoon the mixture into the muffin cases and bake for 18-25 minutes, or until the tops spring back when gently touched.
Allow to stand for a minute before turning out to cool on a wire rack.
Caribbean Salsa


Ingredients:
pineapple tidbits, red onions, green onions, mango, papaya, cilantro, salt, pepper

Directions:
"Finely chop all ingredients.  Starting with the pineapple, combine all ingredients.  Season with salt and pepper.  Add cilantro to taste."
Simply Potato Garlic Poppers #SP5


Ingredients:
eggs, butter, garlic clove

Directions:
Place Simply Potatoes mashed potatoes in bowl.  Add eggs and bread crumbs and mix together.  Heat oil for frying.  When oil is heated, take a heaping tablespoon of potatoes, shape into a ball and drop into oil.  Fry until golden brown.  Continue until all potato balls are made.  Drain on paper towels and salt to taste.
Melt butter in saucepan and add garlic.  Cook on low for 5 minutes.  Serve as a dipping sauce.
Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish


Ingredients:
red curry paste, fish sauce, cornflour, egg, green beans, green onion

Directions:
In a food processor, mince fish to a paste.
Add curry paste, fish sauce, cornflour and egg.  Combine well.
Transfer to a bowl and mix in beans and onions.
Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.
Deep-fry in vegetable oil until golden brown, about 5-7 minutes.
Drain on paper towel.
Serve with sweet chili sauce and cucumber relish.
Taco Oyster Crackers


Ingredients:
chili powder, garlic powder, canola oil

Directions:
Put all ingredients in a large tupperware bowl and shake well., Keep covered until ready to eat!
Fast and Easy Pancakes
Category: breakfast-and-brunch
By GERAL1012

Quick and easy pancakes that are mixed in your blender! Perfect for those mornings when you have to get breakfast on the table but don't have the time to make anything complicated.

Ingredients:
2 cups milk
¾ cup white sugar
2  eggs
1 teaspoon vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ tablespoons baking powder

Directions:
Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 322.9
Fat: 4.4 g
Saturated fat: 1.7 g
Carbohydrates: 61.5 g
Sugars: 29.1 g
Dietary fiber: 1.1 g
Protein: 9.1 g
Cholesterol: 68.5 mg
Sodium: 309.3 mg
This Restaurant Serves Gluten Free Avocado Toast…


Ingredients:
dried garbanzo beans, lemon zest, garlic, cilantro, parsley, salt, olive oil, cumin, baking soda, sweet onions, cardamom, tahini, salt, lemons, cumin, olive oil, honey, warm water

Directions:
Soak chickpeas for 12 hours in room temperature water, discard water, then mix with the rest of ingredients and spin in a food processor, all ingredients should be fully incorporated but still have some texture, do not grind into a paste. Pre heat waffle iron to highest setting, be sure to spray generously with olive oil or cooking spray, for mix into balls the size of your particular waffle plates, add mix to waffle iron but do not press all the way, allow a ¼ in gap. Cooking time is 4-6 minute.
Mix tahini and water and buzz with a hand blender, add all other ingredients except the olive oil and blend again, while blending slowly drizzle the olive oil into the sauce. Allow sauce to cool in the fridge for an hour before serving.
Top falafel waffle toast with smashed avocado, radishes, cherry tomato, cilantro and pickled onion. Drizzle some tahini sauce over the top of the toast and enjoy!
Chorizo Chowder


Ingredients:
butter, onion, garlic cloves, floury potatoes, leek, cayenne

Directions:
Heat the butter in a large pan and cook the onion, garlic and potatoes for 5 minutes until lightly golden.
Add the leek and cayenne and cook for a further 1 minute.
Add the stock, bring to the boil and simmer for 20 minutes until the potatoes are very soft and beginning to break up into the soup.
Using a potato masher, roughly mash the potatoes into the soup.
Stir in the chorizo and simmer gently for 5 minutes until the orange coloured oil from the chorizo rises to the surface of the soup.
Check the seasoning, ladle into bowls and garnish with a sprig of flat leaf parsley.
Serve with lots of crusty bread for mopping up.
Low-Fat Carrot Cake With Cream Cheese Frosting


Ingredients:
flour, flour, baking powder, cinnamon, salt, baking soda, nutmeg, sugar, dark brown sugar, applesauce, plain nonfat yogurt, vanilla, egg, carrots, light cream cheese, fat free cream cheese, vanilla, powdered sugar, walnuts

Directions:
Coat 2 (8-inch] round cake pans or 1 13 x 9-inch pan with spray and dust with 1 Tbs flour.
Combine 2¼ cups flour through nutmeg in a medium bowl.
Combine sugars through egg in a large bowl and beat well at medium speed; add to flour mixture, stirring just until moist.
Stir in carrot.
Pour into the cake pans, then sharply tap pans once on counter to remove air bubbles.
Bake at 375°F about 30 minutes until a toothpick inserted in center of each cake comes out clean.
Cool in pans on wire racks 10 minutes, then remove from pans and cool completely.
MAKE FROSTING: Beat cream and vanilla in a large bowl with electric mixer at medium speed until smooth.
Gradually add sugar and beat at low speed just until smooth.
(If necessary you can thin the frosting with a little skim milk].
Spread about 1/2 cup on bottom layer of cake; top with other layer. Spread rest of frosting over top and sides of cake.
Alternatively, if using a 13 x 9 pan, just spread frosting over the top.
Either way, sprinkle walnuts over top.
Quick Baked Zucchini Chips
Category: appetizers-and-snacks
By KRISRIZZIO

A quick, healthy way to use some of that zucchini from your garden!

Ingredients:
2  medium zucchini, cut into 1/4-inch slices
½ cup seasoned dry bread crumbs
⅛ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2  egg whites

Directions:
Preheat the oven to 475 degrees F (245 degrees C). In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

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

Calories: 92.1
Fat: 1.7 g
Saturated fat: 0.7 g
Carbohydrates: 13.8 g
Sugars: 2.7 g
Dietary fiber: 1.8 g
Protein: 6.1 g
Cholesterol: 2.4 mg
Sodium: 339.6 mg
Chocolate Rocky Road Cookies
Category: desserts
By MARBALET

A chocolate cookie with the flavors of rocky road ice cream. These are great to eat with a big bowl of vanilla ice cream!

Ingredients:
½ cup butter
1 cup semisweet chocolate chips
1 cup white sugar
2  eggs
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup chopped walnuts
48  miniature marshmallows

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a small sauce melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool. In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips. Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press a miniature marshmallow into the center of each cookie. Bake for 7 to 8 minutes in the preheated oven. Remove from baking sheets immediately to cool on wire racks.

Yields: 4 dozen

Calories: 170.7
Fat: 9.6 g
Saturated fat: 4.1 g
Carbohydrates: 20.6 g
Sugars: 13.1 g
Dietary fiber: 1 g
Protein: 2.4 g
Cholesterol: 25.7 mg
Sodium: 69.6 mg
Chili Salad


Ingredients:
lettuce, tomatoes, black olives, cheddar cheese

Directions:
In salad bowl, combine all but the chili., Heat chili until bubbly., Pour over salad, tossing lightly to coat., Serve immediately.
French Onion Bites


Ingredients:
baguette, unsalted butter, olive oil, onions, garlic clove, bay leaf, fresh thyme, white wine, gruyere

Directions:
Preheat oven to 375 F with rack in middle.
Arrange slices on a large baking sheet and bake in oven until golden, about 6-8 minutes. Let cool.
Meanwhile, heat butter and oil in a 10-inch heavy skillet over medium heat until butter is melted, then cook onion, garlic, bay leaf, and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, 10 minutes.
Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Add wine and cook until entirely evaporated, 1 to 2 minutes. Discard garlic clove, bay leaf, and thyme. Transfer to a small bowl and keep warm, covered.
Preheat broiler.
Arrange toasts on a large baking sheet, then top each with a rounded teaspoon of caramelized onions and sprinkle generously with shredded Gruyere. Broil 3- to 4-inches from heat until cheese is melted, 1 to 2 minutes (watch carefully].
Steps that can be done ahead of time:
Onions can be caramelized 3-5 days ahead and kept chilled.
Bread slices can be toasted and cheese shredded 1-2 days ahead. Keep toasts in an airtight container at room temperature and keep cheese chilled.
Stuffed-Crust Strawberry Cream Pie (Pillsbury)


Ingredients:
almond paste, cornstarch, granulated sugar, cornstarch, fresh strawberries, powdered sugar, vanilla, fresh strawberries

Directions:
Heat oven to 400°F Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.
Easy Pistachio-Crusted Salmon
Category: main-dish
By Lola

This is a very easy salmon recipe that tastes great with very few ingredients.

Ingredients:
3 tablespoons maple syrup
3 tablespoons coarse grain Dijon mustard
salt and freshly ground black pepper to taste
4 (6 ounce) fillets salmon fillets
¼ cup finely chopped pistachio nuts

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Stir mustard, maple syrup, salt, and pepper together in a bowl. Place salmon fillets skin-side down onto the prepared baking sheet and spread mustard mixture on top. Bake in the preheated oven for about 10 minutes. Sprinkle pistachios on top of the salmon. Bake until salmon flakes easily with a fork, about 10 more minutes.

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

Calories: 337.3
Fat: 13.5 g
Saturated fat: 2.5 g
Carbohydrates: 14.5 g
Sugars: 9.6 g
Dietary fiber: 0.8 g
Protein: 37.5 g
Cholesterol: 74.7 mg
Sodium: 423.2 mg
Apricot Cream Thumbprints


Ingredients:
margarine, sugar, cream cheese, eggs, lemon juice, lemon, zest of, flour, baking powder, confectioners' sugar

Directions:
Cream together margarine and sugar. Add cream cheese and mix till smooth and fluffy. Beat in eggs one at a time and stir in lemon juice and zest.
In a separate bowl, combine flour and baking powder and stir into cream cheese mixture till combined.
Form into a disc, wrap in plastic wrap and chill overnight.
Preheat oven to 350°. With a tablespoon or tablespoon-size scoop, form into balls and place 2-inches apart on cookie sheets lined with parchment.
With handle of large wooden spoon dipped in flour, make an indentation in the center of each cookie.
With the tip of a teaspoon, place a dollop of apricot preserves in the indentation.
Bake for 12-15 minutes until JUST pale golden browned on bottoms and allow to cool on sheets for a few minutes before removing.
Cool completely and sprinkle with confectioners' sugar.
Note: My sister makes these and uses a simple confectioners' sugar glaze to drizzle over them instead of the sprinkling of sugar. Good both ways!
Fusilli With Sausage, Artichokes, and Sun-Dried Tomatoes


Ingredients:
sun-dried tomato packed in oil, frozen artichoke hearts, garlic cloves, chicken broth, dry white wine, parmesan cheese, fresh basil leaf, fresh Italian parsley, fresh mozzarella cheese

Directions:
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse]. Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
Light Buttermilk Ranch Dressing


Ingredients:
garlic clove, kosher salt, light sour cream, Italian parsley, fresh dill, Worcestershire sauce, ground black pepper, white vinegar, low-fat buttermilk

Directions:
Mince the garlic and then sprinkle on the salt and mash it into a paste with a fork.
In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, Worcestershire sauce, black pepper, vinegar, paprika, and hot sauce.
Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed.
Chill for at least 2 hours before serving, thinning with more buttermilk if needed.
Mushroom, Apple, and Walnut Stuffed Acorn Squash


Ingredients:
acorn squash, olive oil, celery ribs, apples, butter, fresh sage leaf, walnuts

Directions:
Preheat oven to 350°F (175°C]. Cut acorn squash in half lengthwise. Remove the seeds and season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.
Meanwhile, in a large saucepan heat olive oil. Add mushrooms and sauté for 3 to 4 minutes. Add celery and continue to sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. Add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands, toss the bread until it's well coated and most of the stock is absorbed.
Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half and spoon into the cavity of each squash until filled. Return to 350°F (175°C] oven and bake until stuffing is golden brown, approximately 15 to 20 minutes. Serve hot alongside a festive ham or weeknight roast chicken.
Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.
Pear and Avocado Quinoa Salad


Ingredients:
avocado, pear, gorgonzola, basil, olive oil

Directions:
"First cook the quinoa as directed, while it is cooking chop the pears and avocado into small bite size pieces and then add the olive oil, basil and cheese crumbles. Mix together well, you can also add it to a spinach salad."
Sweet Heat Chicken Wings
Category: appetizers-and-snacks
By SunnyDaysNora

This simple sauce lives up to its name - full of sweet heat and low carb too! Perfect for game day snacking! Use your preferred cooking method for the wings.

Ingredients:
cooking spray
⅓ cup sriracha sauce
¼ cup butter
¼ cup granular sucralose sweetener (such as Splenda®)
2 tablespoons Dijon mustard
1 tablespoon soy sauce
¼ teaspoon ground ginger
¼ teaspoon onion powder
¼ teaspoon salt
5 pounds cooked chicken wings

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Combine sriracha, butter, sucralose, mustard, soy sauce, ginger, onion powder, and salt in a saucepan. Cook and stir over medium heat until blended and heated through, about 5 minutes. Place cooked wings in a large bowl with sauce and toss gently to coat. Spread on the prepared baking sheet. Bake in the preheated oven until sauce thickens slightly, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 5 pounds chicken wings

Calories: 353.9
Fat: 24.4 g
Saturated fat: 7.6 g
Carbohydrates: 0.9 g
Dietary fiber: 0.1 g
Protein: 30.6 g
Cholesterol: 101.4 mg
Sodium: 390.4 mg
Green Beans & Cheese on Toast


Ingredients:
French style green beans, cheddar cheese, evaporated milk

Directions:
Heat your beans up , microwave them , in a pan on the stove  --  your choice :]
In a small saucepan, over low heat, melt the cheddar cheese and evaporated milk until smooth in consistancy.
While your cheese is melting , make your toast!
Place 1 piece of toast on a plate , top with desired amount of green beans , and drizzle with the melted cheese.
Spinach Gratin


Ingredients:
onions, butter, flour, parmesan cheese, fresh spinach, nutmeg

Directions:
Sauté the onions in the butter over a low heat for 3-4 minutes.
Add the hot chicken stock and let simmer 10 minutes more, covered.
Stir in the flour and when it is completely mixed in, add the milk.
Stir while bringing to a boil, then lower the heat and simmer for 3-4 minutes or until thick.
Stir in two tablespoons of the parmesan, season with salt and pepper and set aside.
Meanwhile, lightly sauté the spinach in a separate pan.
When it is wilted, rinse in cold water until it is cool enough to handle.
Chop roughly and spread over the bottom of a small casserole dish.
Sprinkle over half the remaining parmesan and the nutmeg.
Pour over the sauce and finish with the breadcrumbs and the last of the parmesan on top.
Bake at 200 C or 400 F for 20 minutes.
The gratin is done when it is bubbling and crusty on top.
Serve immediately.
Maast-O-Khiar - Persian Cucumber Sauce


Ingredients:
plain yogurt, cucumber, small onion, mint, salt, black pepper

Directions:
Beat yogurt well until smooth., If yogurt is too thick, add a bit of water while beating., If fresh mint is used, it should be finely chopped., Add mint, grated onion and cucumber, salt and pepper to yogurt and mix well., Leave in the refrigerator for two hours, then serve.
Plum Cordial


Ingredients:
plums, plums, granulated sugar, cinnamon stick, vodka

Directions:
Place the plums in a 1 quart glass container, being careful not to crush the fruit.
Add the sugar and the cinnamon stick.
Fill the container with the vodka.
Seal the lid and gently shake the jar, or move it around the counter to distribute the alcohol and sugar evenly.
The sugar will continue to dissolve over time.
Place the cordial in a cool, dark place for 2 months to allow the liquor to be infused with the flavor.
Jump start the process by placing the container on a sunny windowsill for the 1st two weeks.
The fluctuating temperatures of the daytime sun and the cool evenings will speed the flavor infusion.
Upside Down Crescent Roll Pizza


Ingredients:
lean ground beef, onion powder, garlic powder, parmesan cheese, mozzarella cheese

Directions:
Preheat the oven to 375 degrees.
Break the ground beef apart in a skillet. Sprinkle with the onion powder, garlic powder, salt & pepper.
Brown over medium heat until no longer pink. Drain any excess grease.
Add the pepperoni to the beef & allow to cook for another 3-5 minutes. Pour in the sauce & parmesan cheese, stir to mix.
Pour the mixture into a rectangle baking dish & stir in the mozzarella. Spread the mixture evenly in the bottom of the pan.
Note: Pinch the perforated edges of the crescent rolls together before using.
Cover with the crescent roll sheet & bake in the oven for 20 minutes or until golden brown.
Nana's Flu Remedy


Ingredients:
milk, butter, black pepper

Directions:
Heat milk to almost boiling point., In a bowl tear up the bread in cubes., Pour hot milk over bread., Add butter and pepper., Usually taken before bedtime.