xiaoxl/recipe_data huggingface dataset:
Creamy Chicken Bake


Ingredients:
boneless skinless chicken breast halves, milk, garlic powder, parmesan cheese

Directions:
Place the chicken in a 13 x 9 x 2-inch shallow baking dish.
Mix the soup, milk, garlic powder and mushrooms in a medium bowl and pour over the chicken.
Mix the cheese and bread crumbs with the butter in a small bowl and sprinkle over the soup mixture.
Bake at 400°F for 30 minutes or until chicken is cooked through.
Place the chicken on a serving plate.
Stir the sauce and serve with the chicken. Serves 4.
Glazed Carrots With Fresh Dill


Ingredients:
water, sugar, butter, salt, fresh dill, pepper

Directions:
In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6-8 minutes.
Cook uncovered, over high, tossing often until tender and a nice browned glaze has formed about 3-5 more minutes. Season with pepper and sprinkle with dill.
Mediterranean Style Grilled Rib Steak


Ingredients:
garbanzo beans, red onion, tomatoes, olive oil, fresh basil

Directions:
Pre-heat grill on high.
Season steaks with salt and pepper, place on grill and cook for roughly 5 min on each side (or to your liking].
Rinse garbanzos and mix with tomatoes, red onions, olive oil and balsamic vinegar.
Place garbanzo salad mixture on plate. Slice cooked steak into strips and layer atop.
Garnish with fresh basil.
Find more fresh recipes ideas online at walmart.ca/recipes.
Honey Butter Zucchini Bread
Category: bread
By Bonnie Marie

This recipe is ooey gooey good.  The bread is moist, sweet and rich.

Ingredients:
3 cups self-rising flour
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
3  eggs
1 ⅔ cups white sugar
½ cup vegetable oil
½ cup melted butter
½ cup honey
2 tablespoons vanilla extract
3 cups grated unpeeled zucchini
1 cup chopped walnuts
½ cup flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended. Set aside. Whisk eggs, sugar, oil, butter, honey, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add the flour mixture and stir until well combined. Divide the batter between the prepared loaf pans. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely. Store loaves overnight in plastic bags for best flavor.

Prep time: 30 mins
Cook time: 1 hr
Total time: 3 hrs 30 mins
Yields: 2 - 9x5 inch loaves

Calories: 265.7
Fat: 13.7 g
Saturated fat: 4.8 g
Carbohydrates: 33.4 g
Sugars: 20.5 g
Dietary fiber: 1.4 g
Protein: 3.5 g
Cholesterol: 33.4 mg
Sodium: 334.1 mg
Easy Squash Fritters
Category: side-dish
By K Hillbilly

A great way to use that summer excess of zucchini or yellow squash. Everyone loves these fritters, even kids. In the summer we have these at least once a week. They go well as a side with almost anything.

Ingredients:
2 cups seeded, grated summer squash
½ cup all-purpose baking mix (such as Bisquick®)
⅓ cup milk
1  egg
¼ cup grated Parmesan cheese
1 tablespoon butter, melted
salt and ground black pepper to taste
1 pinch garlic and herb seasoning, or more to taste
⅓ cup oil for frying, or as needed

Directions:
Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl. Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 fritters

Calories: 80.4
Fat: 5 g
Saturated fat: 2.1 g
Carbohydrates: 6.2 g
Sugars: 1.3 g
Dietary fiber: 0.4 g
Protein: 3 g
Cholesterol: 30.1 mg
Sodium: 175.8 mg
Banoffee Sandwich Cookies


Ingredients:
"banana"

Directions:
Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
Drizzle some extra toffee sauce on the top and dig in!
Due to the fresh banana in this recipe, the sandwich cookies are best eaten the same day.
Garlic Roasted Asparagus and Cherry Tomatoes


Ingredients:
fresh asparagus, olive oil, garlic cloves, cherry tomatoes

Directions:
In large bowl combine the asparagus, olive oil, garlic and salt and pepper.  Toss to combine.
Arrange the asparagus in a single layer on a baking sheet.  Lay the cherry tomatoes over the asparagus in the center for a nice presentation.
Preheat oven to 400 degrees. Roast for about 20 to 25 minutes.
Enjoy!
Yummy Bran & Flax Muffins


Ingredients:
unbleached all-purpose flour, ground flax seeds, baking powder, baking soda, salt, eggs, olive oil, canola oil, unsweetened applesauce, light brown sugar, vanilla extract, walnuts, golden raisins

Directions:
Preheat oven to 375°F.
Line muffin pan with paper liners (12] or coat the muffin tins lightly with cooking spray.
In a large bowl, combine dry ingredients and set aside.
Beat the applesauce, eggs, oil, brown sugar, vanilla and orange peel with a fork until well mixed.  Note:  the liquid ingredients will all fit in a 2c measuring cup with enough room to mix them together.
Pour into dry ingredients and mix by hand being careful not to over mix.
Fold in nuts and dried fruit.
Spoon batter into muffin cups and if desired, sprinkle with a bit of oatmeal flakes.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes before placing on a cooling rack.
Freezes well if placed in a zip lock bag.  Just microwave 15-30 seconds to reheat.
Black Bean Quesadillas


Ingredients:
canned black beans, whole wheat tortilla, frozen spinach, monterey jack pepper cheese, salsa

Directions:
Spread black beans on half of the tortilla.
Spread the spinach on top of the black beans.
Spread the cheese on top of the spinach.
Fold tortilla in half.
When time to heat up, cover tortilla with a napkin and heat in the microwave until heated through 1 - 1.5 minutes.
Top with salsa and enjoy :].
Curried Chickpeas and Veggies


Ingredients:
olive oil, garlic cloves, curry powder, dried basil, paprika, soy sauce, ground pepper, salt, lime juice, chickpeas, yogurt

Directions:
Heat oil in a saucepan on medium-low heat.
While the pan warms, squash the garlic cloves with a wooden meat mallet or the broad side of a butcher knife. Make sure your fingers are out of the way and the blade is pointed away from you!
Chop garlic into slightly smaller pieces (does not need to be minced] and add to the heated pan.
Add curry powder, basil, paprika, soy sauce, ground pepper, salt, and lime juice to pan.
Turn heat up to medium-high, and add the whole can of chickpeas, juice and all.
Add frozen/fresh vegetables and stir until well mixed.
Bring mixture to a low boil and simmer at medium-high heat for 10 minutes.
Turn off heat and stir in the yogurt.
Serve hot with bread, buns, naan, or similar things.
Bananzaa Nut Salad


Ingredients:
banana, clementine, honey, granulated sugar, dried cranberries

Directions:
Peel mini orange (whole wedges] put into a large bowl.
Slice banana and toss in bowl, then quick mix.
In same bowl add sugar, carefully mix (again].
Add honey, peanuts, almonds, and last mix.
Put fruit into two smaller bowls.
Add shredded coconut in each.
Optional: dried cranberries and 1 tbsp of whipped cream in each.
Enjoy!
Awesome Bow Tie Pasta Salad


Ingredients:
bow tie pasta, green onions, feta cheese, extra virgin olive oil, fresh tomatoes

Directions:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
Toss pasta with onion, feta, balsamic vinegar, olive oil, and tomato.
Chill for 1 to 2 hours.
Cordon Bleu Loaf


Ingredients:
cooked ham, swiss cheese, Dijon mustard, green onions, parsley flakes

Directions:
Thaw bread dough according to package directions.
On a lightly floured surace, roll out the dough into a 8 x 16 inch rectangle.
Spread with mustard.  Evenly distribute ham and swiss cheese on dough, leaving 1 inch border.  sprinkle with green onion and parsley flakes.
Roll up tightly, starting with the 16 inch side.  Pinch seam to seal.  Pinch ends and tuck under loaf.
Placed on greased baking sheet, seam side down.  Place three to four cuts in the top of the loaf to allow steam to escape.  cover and let rise at room temperature until double in size. (approxiamtly 30-35 minutes].
Remove cover and bake in preheated 375 oven for 30-35 minutes or until golden brown.  Let set 10 minutes before slicing.
Potatoes Vinaigrette


Ingredients:
fresh parsley, onion, Dijon mustard, salt, pepper, garlic clove, white wine vinegar, olive oil

Directions:
Steam potatoes; let stand 10 minutes.  With skin on cut into small pieces.  Add parsley and onions.
Blend together remaining ingredients and pour over warm potatoes.  Toss gently to coat.  Let stand at least 3 hours.  Chill if desired.  Cook time includes stand time.
Orange Tea


Ingredients:
oranges, lemon, sugar, orange

Directions:
Squeeze juice from oranges and lemon., In a pitcher combine juice, tea, sugar and orange slices., Serve in tall tumblers, over crushed Ice.
Instant Pot® Vegan Rice Pudding
Category: desserts
By karenatlincoln

A simple Instant Pot® recipe for a gluten-free, dairy-free, egg-free rice pudding.

Ingredients:
3 cups almond milk
⅔ cup jasmine rice, rinsed
⅓ cup granulated sugar
½ teaspoon salt
1 ½ teaspoons vanilla extract

Directions:
Combine almond milk, rice, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.  Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 servings

Calories: 153.9
Fat: 1.3 g
Carbohydrates: 32.6 g
Sugars: 15 g
Dietary fiber: 0.8 g
Protein: 2 g
Sodium: 273.8 mg
Peaches 'n Cream Shortcake
Category: desserts
By Kim's Cooking Now

When you live in the peach state, you take full advantage of those fresh juicy Georgia peaches when they are in season! If you love strawberry shortcake, and you love peaches, I'm sure you're going to love this!

Ingredients:
1 cup all-purpose flour
5 ½ teaspoons white sugar, divided
1 ½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons cold butter, cubed
½ cup milk
1 tablespoon milk
¼ teaspoon ground cinnamon
⅓ cup water
2 tablespoons white sugar
1 teaspoon cornstarch
⅛ teaspoon ground cinnamon
4  peaches, sliced
¾ cup heavy cream

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough. Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk. Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar. Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack. Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool. Whip heavy cream in a bowl until stiff peaks form. Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 shortcakes

Calories: 410.8
Fat: 23.3 g
Saturated fat: 14.4 g
Carbohydrates: 45.9 g
Sugars: 19.7 g
Dietary fiber: 1 g
Protein: 5.4 g
Cholesterol: 79.1 mg
Sodium: 405.3 mg
Dorito Ranch Salad


Ingredients:
cherry tomatoes, frozen corn, red bell pepper, avocado, lettuce leaves, blue cheese

Directions:
Place the Doritos in a plastic bag with a zip-lock closure and use a rolling pin or back of a large knife to loosely crush.
Combine the corn, pepper, avocado, lettuce leaves and blue cheese in a large bowl. Add the dressing and the crushed Doritos. Toss well and serve with additional Doritos on the side.
Air Fryer Gluten-Free Fried Chicken
Category: everyday-cooking
By WallerWife

This is a simple air fryer recipe in the Midwestern style of using cracker crumb breading, but without gluten for those who do not include gluten in their diet.

Ingredients:
6 large eggs
salt and freshly ground black pepper to taste
1 ¼ cups gluten-free flour
1 ¼ cups crushed gluten-free crackers
2 pounds boneless, skinless chicken breast, cut in 1-inch pieces
¼ cup vegetable oil

Directions:
Whisk eggs in a shallow bowl and season with salt and pepper. Place flour in a second bowl and cracker crumbs in a third bowl. Dredge chicken pieces first in flour, then in eggs, and finally in cracker crumbs. Place on an air fryer rack, making sure pieces don't touch. Brush tops of chicken with oil. Air fry chicken at 375 degrees F (190 degrees C) until cooked through and crisp, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 545.6
Fat: 27.1 g
Saturated fat: 7.8 g
Carbohydrates: 49.5 g
Sugars: 1 g
Dietary fiber: 3.5 g
Protein: 26.9 g
Cholesterol: 209.9 mg
Sodium: 623.2 mg
Awesome Chocolate Cake


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, butter, vinegar, warm water

Directions:
For cake mix dry ingredients and sift together., Mix in a bowl with wet ingredients just till blended., Pour into a 8" pan and bake till done approximately 30 minutes at 325°F.
Barber-Pole Franks


Ingredients:
Bisquick, milk, butter, mustard, horseradish

Directions:
mix butter spread, split  hot dogs., fill with butter, mix up biscuit  dough., roll out to 8 inch square 1/4 inch thick., cut into 8 strips, wrap dough in spiral  around dogs, place on greased  cookie  sheet, bake in hot oven 450 12 minutes.
Pumpkin Waffles


Ingredients:
all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, canola oil, molasses, canned pumpkin, buttermilk, egg, sugar, Splenda granular

Directions:
Preheat waffle iron according to manufacturer' s directions; spray lightly with vegetable cooking spray.
In large bowl, combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg.  Set aside.
In small bowl, combine oil, molasses, pumpkin and buttermilk and set aside.
Whisk together eggs and sugar until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
Pour batter into a hot waffle iron and bake approximately 5 minutes or until done.
Serve with syrup or whipped cream (or even powedered sugar].
Phoritto (Pho + Burrito)
Category: main-dish
By APDLef

All your favorite flavors of pho... in a tortilla! I get the meat, broth, noodles, and Thai basil from my local Asian grocery market.

Ingredients:
1 tablespoon vegetable oil
1 ½  onion, thinly sliced
3  jalapeno peppers, thinly sliced
2 (14 ounce) cans beef-flavored pho broth
1 pound frozen ribeye steak, thinly sliced
10 ounces thin rice noodles (vermicelli-style)
8  burrito-size flour tortillas
1 (8 ounce) jar chili-garlic sauce
1 (8 ounce) package bean sprouts
2 tablespoons hoisin sauce, or to taste
1 bunch Thai basil
1 bunch cilantro
1  lime, sliced

Directions:
Heat oil in a large saucepan over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add jalapenos; cook and stir until dark green, about 5 minutes. Remove from heat. Heat broth in a saucepan over medium-high heat. Cook batches of ribeye slices in hot broth until medium-rare, 10 to 20 seconds per batch. Bring a large pot of water to a boil. Add noodles; cook at a boil until tender, 3 to 5 minutes. Drain. Place tortillas on a microwave-safe plate. Heat in the microwave until warm, 20 to 25 seconds. Divide onion and jalapeno mixture, ribeye slices, noodles, chili-garlic sauce, bean sprouts, hoisin sauce, Thai basil, and cilantro among warmed tortillas. Spoon a small amount of broth on top. Fold opposing edges of tortillas over filling and roll up into burritos. Serve with lime slices.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 8 phorittos

Calories: 447.8
Fat: 12 g
Saturated fat: 3.6 g
Carbohydrates: 68.7 g
Sugars: 5.5 g
Dietary fiber: 5.2 g
Protein: 15.1 g
Cholesterol: 20.4 mg
Sodium: 1939.6 mg
Double Chocolate Peanut Butter Cookies


Ingredients:
butter, sugar, peanut butter, eggs, flour, baking powder, baking soda, salt

Directions:
In a bowl, cream together butter, sugar and peanut butter; beat in eggs.
Sift together flour, cocoa powder, baking powder, baking soda and salt; mix well with creamed mixture.
On piece of waxed paper, form dough into a 2-inch diameter log.
Chill, wrapped in waxed paper and foil, for 2 hours.
Cut the log into 1/4-inch slices and bake 1 inch apart on ungreased baking sheet in a preheated 350°F oven for 10-12 minutes.
Fried Sugar Cookies


Ingredients:
flour, baking powder, sugar, salt, egg, milk, sugar, water

Directions:
Sift flour and baking powder together.
Add sugar, salt, egg and milk. Blend to make a smooth dough.
Roll out and cut into 1/2"X1/4"X1" strips. (sprinkle with a little flour if difficult to cut].
Heat oil in deep skillet 1/3 full to 330 degrees F.
Fry dough pieces, adding one at a time, making sure they don't stick together.  Remove from oil when and drain on paper towel when evenly browned.
To make the icing, heat the sugar and water in a small saucepan over medium heat, constantly stirring until it thickens.  If a small drop immersed in water hardens, it is ready.
Add fried dough pieces to syrup and gently stir to coat all pieces evenly.
Place cookies on cookie sheet covered with parchment paper and allow to cool and set.
Place in ziplock type bag or other container once coating dries and hardens.
Chicken Enchilada Soup


Ingredients:
onion, garlic clove, olive oil, beef broth, chicken broth, green chilies, chicken breasts, water, Worcestershire sauce, ground cumin, chili powder, pepper, flour tortillas, cheddar cheese

Directions:
Saute onion and garlic in olive oil. Add the next 10 ingredients;.
bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2".
strips; add with the cheese to the soup. Simmer (uncovered] for 10.
minutes. Serve.
Cheesy Tomato Bread


Ingredients:
tomatoes, mozzarella cheese, parmesan cheese, butter, margarine, oregano, parsley

Directions:
Butter both sides of french bread slices, and sprinkle lightly with garlic salt., Arrange bread slices on an ungreased cookie sheet., Spoon about 1 tablespoon of pizza sauce on each slice, and spread to cover., Put a thin slice of tomato over top the sauce., Then put a slice of mozzarella cheese on top of the tomato., Sprinkle generously with parmesan cheese., Lightly sprinkle with oregano and parsley., Bake at 350 until cheese is melted, and bread is slightly toasted., Serve Warm.
Basil Shrimp


Ingredients:
shrimp, Grey Poupon mustard, butter, garlic, olive oil, fresh basil

Directions:
Melt 1/2 stick butter in medium size bowl., Add olive oil., Squeeze lemon juice into mix., Add grey poupon mustard, add minced fresh basil., Add minced cloves of garlic, add salt and pepper., Whip mixture and marinate cleaned shrimp for 1 hour., Place marinated shrimp on skewers and BBQ until shrimp is pink and done.
Peanut Butter Cookies IV
Category: desserts
By Linda White

Very delicious cookies. Easy to make. These will stay soft in an air-tight container. For special occasions, press five peanut halves into the top.

Ingredients:
1 ¼ cups sifted all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup peanut butter
½ cup white sugar
½ cup packed brown sugar
1  egg
½ teaspoon vanilla extract
½ cup white sugar for decoration

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside. In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines. Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.

Prep time: 20 mins
Cook time: 12 mins
Total time: 1 hr
Yields: 4 dozen

Calories: 142.1
Fat: 6.8 g
Saturated fat: 3.1 g
Carbohydrates: 18.9 g
Sugars: 13.3 g
Dietary fiber: 0.5 g
Protein: 2.3 g
Cholesterol: 17.9 mg
Sodium: 119.8 mg
Roast Chicken With Thyme, Garlic and Bacon


Ingredients:
chicken, garlic powder, salt, pepper, lemon, olive oil, bacon, pancetta, low sodium chicken broth, cornstarch

Directions:
Wash the chicken well, removing any excess fat pockets, and trimming the skin lightly if desired. Loosen the skin from the breast and leg meat carefully. Take out any innards trapped in the bones of the cavity and let fresh water clear it out. Dry the chicken well, all of you.
Combine the thyme, garlic, salt, pepper, and olive oil in a bowl. Stir well, adding the lemon zest, and strained juice, if desired.
Slather some of the mixture into the cavity of the chicken. Put in the chopped bacon.
Massage the remainder, as deeply as possible, into the breast and leg meat, reaching deep into the drumstick, and around the thighs.
Tie the chicken legs. If any of the skin tears along the seam of the breast, tape it back together with toothpicks.
Fit a roasting pan with a rack and add broth to a level that will not touch the chicken.
Lay in the hen, breast side down and roast at 350 for 40-50 minutes.
Retrieve the chicken from the oven, turn, breast side up. Continue roasting at 350 until done, and the breast registers 165 degrees in the thickest part.  Make sure to take its temperature periodically, I find that people have other things to do and let the chicken cook lazily, thinking that it is never going to be done, and then go to check it, to find that it has already ruined. Check it, at least twice.
Transfer to a plate, cover loosely with foil, and discard the rack. Transfer the drippings to a measuring cup. Retrieve off most of the fat, you can save some out to add back to the pan, if you feel the desire to have it a little richer, I don't really like a fat gravy.
Taste the drippings, add more broth if desired.
Do not have it too salty.  Mix some cornstarch into a bowl with a little water or room temperature stock (about 2 tablespoons starch].
Bring the drippings to a simmer in a small saucepan. Let the pan be slightly below the boil, and add in the starch, by degrees until it is thick and proper.
Cook, if needed, then serve with the roast, carved up at table.