xiaoxl/recipe_data huggingface dataset:
Easy Buffalo Chicken Pizza


Ingredients:
boneless skinless chicken breast, cheese

Directions:
Boil chicken in water till done.
Remove chicken from water, either can diced it or shred it, however you like.
In a small/medium bowl, dump chicken in bowl, pour sauce, to cover the chicken, toss it well.
Pour half of the packet of sauce (I normally like light on sauce, but you can use whole packet if you like], spread on crust.
Sprinkle and spread shredded cheese on.
Sprinkle hot sauce on top of cheese (or you can sprinkle on top of chicken once on there].
Spread buffalo chicken onto crust.
Bake in oven at 400 for 15 minutes.
Bacon & Egg Biscuit Cups
Category: trusted-brands-recipes-and-tips
By TFR1959

Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.

Ingredients:
6 slices bacon
1 (16.3 ounce) can refrigerated biscuit dough
6  eggs
½ cup Borden® Cheddar and Monterey Jack Shreds
3 tablespoons Borden® Cheddar and Monterey Jack Shreds, for topping

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces. Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups. Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl. Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top. Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.

Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Yields: 12 cups

Calories: 208.2
Fat: 11.4 g
Saturated fat: 3.9 g
Carbohydrates: 17.2 g
Sugars: 3.2 g
Dietary fiber: 0.3 g
Protein: 8.8 g
Cholesterol: 104.2 mg
Sodium: 557.5 mg
Tomato Soup


Ingredients:
olive oil, shallot, garlic, crushed tomatoes, diced tomatoes, sour cream, parmesan cheese, fresh basil

Directions:
Heat soup pot over medium heat.
Add olive oil, chopped shallot and minced garlic.
Saute 3-4 minutes.
Add both cans of tomatoes and stir to combine.
Add vegetable stock and stir.
Season soup with salt and pepper to taste.
Bring soup to a slow boil, reduce heat and simmer 10 to 15 minutes.
If desired, add a dollop of sour cream when serving to make a creamier tomato soup.
You can also garnish the soup with parmesan and chopped fresh basil when serving.
Judy's Broccoli Salad


Ingredients:
broccoli, raisins, onion, cheddar cheese, sunflower seeds, mayonnaise, vinegar, sugar

Directions:
Soaked the raisins in water for 20 minutes, meanwhile chop the broccoli into very small pieces.
Mix it with the onions, cheddar cubes and bacon.
For the dressing mix mayo, vinegar and sugar all together.
Add raisins and sunflower seeds to broccoli mix.
Mix a little dressing at a time, you may not need to use all of it.
Air Fried Breakfast Reuben Sandwich


Ingredients:
eggs, swiss cheese, corned beef, sauerkraut

Directions:
Fry eggs in a non-stick skillet lightly sprayed with cooking spray with yolks broken until done.
Spray one side of each piece of bread.
Assemble the sandwiches in this sequence - bottom bread slice, cheese, meat, sauerkraut, egg, dressing if using, top bread slice.
Place sandwiches in air fryer basket and cook at 350 degrees for 10 minutes, flip halfway through cooking time, or until cheese melts and bread is browned.
Egg Salad with Celery
Category: salad
By GOLDIE6175

This is a very simple egg salad with celery recipe, and some might find it a little bland for their tastes, but I love it just the way it is!

Ingredients:
6 large eggs
2 stalks celery, finely chopped
½ cup mayonnaise (such as Hellman's®)
¼ cup finely chopped onion
¼ teaspoon mustard powder
⅛ teaspoon salt

Directions:
Put eggs in a medium saucepan with cold water. Bring to a boil; turn off heat and let sit for 10 minutes. Peel eggs and chop both ways in an egg slicer into a bowl. Add celery, mayonnaise, onion, mustard powder, and salt and mix together. Serve.

Prep time: 10 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 313.1
Fat: 29.4 g
Saturated fat: 5.6 g
Carbohydrates: 3.1 g
Sugars: 1.6 g
Dietary fiber: 0.5 g
Protein: 10 g
Cholesterol: 289.5 mg
Sodium: 350.3 mg
Skillet Lo Mein


Ingredients:
chicken, onion, celery, garlic cloves, beef broth, soy sauce, oyster sauce, hoisin sauce, cornstarch, fresh ginger, green onion

Directions:
Brown meat in one T of the sesame oil, then remove to paper toweling to drain.
Add remaining 2 T of sesame oil to the pan and saute onions, celery, stir-fry veggies and garlic for 5 minutes.
Meanwhile, in a medium bowl, whisk together the broth, soy sauce, oyster sauce and hoisin sauce; pour over the veggies in the skillet.
Add the meat back in, along with the grated ginger.
Bring to boil; break spaghetti in half, and add to the skillet.
Stir in noodles, cover and cook for 15-20 minutes, stirring about halfway through.
When serving, top with sliced green onions.
Ground Beef and Potato Curry


Ingredients:
onions, curry leaves, cardamoms, cloves, cinnamon stick, methi leaves, tomatoes, turmeric powder, cayenne pepper, coriander powder, cumin powder, salt, water, potatoes

Directions:
Heat oil in a saucepan.
Add onions and saute till they start to turn a light golden colour.
Add curry leaves, cardamoms, cloves, cinnamon stick.
Stir and then add ginger garlic paste, methi.
When onions are a golden colour, add tomatoes and stir.
Keep heat at medium-high.
In a small bowl, add remaining spices with about 1/4 cup of water to form a soupy mixture.
Add this to the onion-tomato mixture in pan.
Let the spices cook for about 3 min.
Add meat and lower heat.
Stir frequently to mix the spices in and to prevent the meat from clumping.
Add a bit of water and potatoes.
Cover and cook till potatoes are cooked.
Turkey Fillet in Mushroom Sauce


Ingredients:
button mushrooms, flour, garlic clove, butter, olive oil, chicken bouillon powder, parsley, salt, warm water

Directions:
Mix flour, garlic and salt.  Pour onto plate and dredge fillets.
Melt butter in skillet over medium heat.  Brown turkey about 10 minutes on each side. Remove and set aside.
Add olive oil to skillet.  Add mushrooms and saute about 10 minutes.
Dilute bouillon powder in water, add parsley and whisk together.  Add to mushrooms. Cook 3-5 minutes, whisking until thick.
Arrange fillets on platter and pour mushroom sauce on top.
Serve warm.
Cuban Black Beans


Ingredients:
garlic, olive oil, red onion, red bell pepper, carrot, black beans, fresh coriander, fresh lime juice

Directions:
In a skillet, heat garlic and oil over moderate heat until garlic is fragrant.
Stir in onion, bell pepper, carrot and jalapeno.
Cook mixture, stirring occasionally, until vegetables are softened.
Stir in beans, coriander, lime juice, and salt and pepper to taste and cook, stirring till heated through.
Keep warm till serving time.
Pasta With Asparagus and Fresh Tomato Sauce


Ingredients:
cherry tomatoes, capers, garlic clove, olive oil, basil, rocket, asparagus, ricotta cheese

Directions:
Mix together the cherry tomatoes, capers, garlic, olive oil, basil and rocket. Season with pepper and salt.
Bring a large pan of water to the boil. Add pasta, cook and 2 minutes before the end of cooking add the asparagus.
Drain the pasta and asparagus and pour over the tomato mixture. Toss through the hot pasta and crumble over the ricotta cheese.
Serve and enjoy!
Better Than Reese's Peanut Butter Cups


Ingredients:
graham cracker crumbs, powdered sugar, unsalted butter, creamy peanut butter

Directions:
Mix together graham cracker crumbs and powdered sugar. Add peanut butter, and softened butter, mix well.
Press into ungreased 9x13 pan.
Set aside.
In a double boiler, melt your chocolate chips (some people use the microwave to melt chips, which is just fine].
After chips are melted pour and spread over peanut butter graham cracker mixture.
Chill in the refrigerator until set. Approximately 25-35 minutes. Keep chilled, or in a fairly cool room away from heat, if you store them out of the fridge.
Tuna (Or Fish or Chicken) With Ginger Shiitake Cream Sauce


Ingredients:
ahi tuna steaks, olive oil, fresh ground pepper, butter, green onion, ginger, garlic cloves, shiitake mushrooms, soy sauce, lime juice, cilantro, mashed potatoes, cilantro, chives

Directions:
Heat oven to 200 degrees.
Heat a skillet on your stove to medium high.
Grind a generous amount of pepper onto one side of tuna steaks (skip this if using chicken and see intro for instructions].
Add oil to the pan. When it's very hot, add the tuna steaks, pepper side down. Cook for 1-2 minutes per side, until seared but still rare in the center. Remove from the pan and keep warm on a plate, tented with foil, in a 200 degree oven.
In the medium-high pan where you seared the tuna (or chicken], add butter, onion, ginger and garlic. Sautee for a minute, just until  the garlic becomes translucent (don't let it brown].
Add shiitakes and cook, without stirring, until they brown slightly. Add the soy sauce and cream. Let it cook until it thickens enough to coat the back of a spoon. Add the lime juice and cilantro.
Serve tuna, fish or chicken hot atop a bed of greens. Add wasabi mashed potatoes alongside. Top all with the sauce, and garnish with cilantro or chive sprigs.
Banana Boat


Ingredients:
"banana"

Directions:
Slice your banana lengthwise., Spread a tbsp of nut butter on each side., Top it with goji berries, pumpkin, hemp, chia and flax seeds.
Gluten Free Buckwheat Bread (Machine)


Ingredients:
eggs, butter, milk, soy lecithin, buckwheat flour, tapioca flour, potato starch, xanthan gum, sea salt, active dry yeast

Directions:
Place ingredients in bread machine in order, depending on manufacturer's recommendation. Choose basic cycle.
Scrape down sides of bread bowl after kneading begins if the flour is sticking to the sides to incorporate all ingredients.
Makes one large loaf.
Mexican Fiestada for School Lunch
Category: world-cuisine
By James Martin

Back-to-school lunch version of Mexican fiestada.

Ingredients:
1 (1.25 ounce) package dry taco seasoning mix
1 cup ground beef
1 (14 ounce) package prepared pizza dough, or as needed
½ cup pizza sauce
¼ teaspoon ground cumin
1 pinch salt
1 ¼ cups shredded mild Cheddar cheese

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Sprinkle   on ground beef. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Divide pizza dough in half and flatten each half into a thin crust over a nonstick baking sheet. Bake in the preheated oven for 3 minutes. Remove but leave oven on. Mix pizza sauce, cumin, and salt together in a bowl. Spread 1/2 of the mixture over each pizza crust. Sprinkle beef and Cheddar cheese evenly on top. Bake until crusts are crunchy and cheese is melted, 10 to 12 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 small pizzas

Calories: 511.3
Fat: 19.8 g
Saturated fat: 9.3 g
Carbohydrates: 56.4 g
Sugars: 7.9 g
Dietary fiber: 1.8 g
Protein: 22.9 g
Cholesterol: 55.3 mg
Sodium: 1747.5 mg
Baked Turkey Meatballs
Category: appetizers-and-snacks
By Kudra

Quick, healthy, and delicious!

Ingredients:
1 pound ground turkey
½ cup Italian bread crumbs
¼ cup thinly sliced baby spinach
1  egg
2 tablespoons onion powder
2 tablespoons garlic powder

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine turkey, bread crumbs, spinach, egg, onion powder, and garlic powder together in a bowl. Roll mixture into palm-size meatballs and place 2 inches apart on a baking sheet. Bake in the preheated oven until no longer pink in the center and outside is browned, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 meatballs

Calories: 267.3
Fat: 10.7 g
Saturated fat: 2.8 g
Carbohydrates: 16.1 g
Sugars: 3.1 g
Dietary fiber: 1.4 g
Protein: 27.2 g
Cholesterol: 130.3 mg
Sodium: 349.6 mg
Serbian Cabbage


Ingredients:
head of cabbage, onion, evaporated milk, butter

Directions:
Place cabbage and onions in a shallow 4 quart buttered casserole.
Pour the milk over and sprinkle with the breadcrumbs; dot with butter and sprinkle with paprika.
Cover and bake at 350°F for 30 minutes. Uncover and bake an additional 30 minutes or until crumbs are golden brown, and cabbage is tender.
You can probably substitute low fat or non fat evaporated milk, but don't use regular milk.  Some magic will occur, and the cabbage develops a wonderful creamy consistency.  (The original recipe states unsuspecting guests won't even recognize it as the "dreaded" cabbage, but I don't think I'd go that far.].
I just say it's Comfort Food at it's finest.
Baked Salmon With Creole Mustard Sauce


Ingredients:
creole mustard, coarse grain mustard, Worcestershire sauce, Dijon mustard, ground pepper, dried basil, white pepper, cayenne pepper, salmon fillets, unsalted butter, golden brown sugar, soy sauce, fresh lemon juice, dry white wine, sour cream

Directions:
For sauce:  Combine all sauce ingredients in a heavy medium saucepan.  Simmer until very thick, stirring frequently, about 5 minutes.  (Can be prepared one day ahead; cover and refrigerate].
For fish:  Line large baking pan with foil.  Arrange fish, skin side down, in a single layer on foil.  Mix the butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in a bowl.  Pour over fish.  Cover fish and refrigerate at least one hour and up to six hours.
Preheat oven to 400 degrees.  Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes.
Meanwhile, rewarm sauce over low heat, stirring constantly.  Add 1 cup sour cream and whisk just until heated through; do not boil.  Season sauce to taste with salt.  Arrange salmon on platter.  Serve, passing the sauce separately.
Bread Pudding with Whiskey Sauce
Category: desserts
By CHERRY195

This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.

Ingredients:
2  eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 ½ cups milk
¼ cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans
½ cup white sugar
½ cup butter
½ cup heavy cream
¼ cup whiskey

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan. In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved. Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top. Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 602.9
Fat: 34.9 g
Saturated fat: 15.9 g
Carbohydrates: 56.8 g
Sugars: 24.8 g
Dietary fiber: 2.7 g
Protein: 12.4 g
Cholesterol: 114.9 mg
Sodium: 531.1 mg
Chef John's Carrot Cake
Category: desserts
By Chef John

I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon ground ginger
2 teaspoons ground cinnamon
2 cups white sugar
4  large eggs
¼ cup unsalted butter
1 cup coconut oil
2 cups finely grated carrots, or more to taste
1 (8 ounce) can finely crushed pineapple, drained
½ cup finely chopped pecans  (Optional)
½ cup finely chopped walnuts  (Optional)
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter, softened
1 ½ teaspoons vanilla extract, or to taste
3 cups confectioners' sugar, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside. Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes. Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well. Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes. Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 35 mins
Yields: 1 9x13-inch cake

Calories: 728.2
Fat: 41.1 g
Saturated fat: 25.8 g
Carbohydrates: 87.8 g
Sugars: 68.2 g
Dietary fiber: 2.2 g
Protein: 7.2 g
Cholesterol: 102.9 mg
Sodium: 473.3 mg
Simple Strawberry Syrup
Category: side-dish
By Daniel Maynard

My nephew loves strawberry milk. This simple recipe came from an attempt to create a more natural substitute for the strawberry syrup sold in stores. I even use it in my own beverages!

Ingredients:
1 cup water
1 cup white sugar
2 cups quartered strawberries

Directions:
Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 15 servings

Calories: 58.1
Fat: 0.1 g
Carbohydrates: 14.9 g
Sugars: 14.3 g
Dietary fiber: 0.4 g
Protein: 0.1 g
Sodium: 0.7 mg
Chef-Boy-I-Be Illinois' Scalloped Potatoes and Ham


Ingredients:
yukon gold potatoes, onion, carrots, ham, beef broth, sharp cheddar cheese, flour, thyme, rosemary, sage, pepper

Directions:
Preheat oven to 400 degrees F.
A food processor makes the grating and slicing easy!  In a bowl, combine the processed vegetables with the flour, spices and cheese.  Use your hands to really toss around so the flour coats everything.
Add the cubed ham and toss one more time.
Put half the mixture in bottom of 2 quart casserole, pour 1/2 of the broth over.
Put rest of mixture in casserole and pour rest of broth over.
Top with extra cheese if desired.
Cover with foil and bake for 45 minutes.
Remove foil and reduce heat to 350 degrees and bake for another 15 minutes.
Test potatoes for desired tenderness with a knife.
Mom's Delicious Oyster Corn Bread Dressing
Category: side-dish
By Jessica

A sure thing! Mom gave me directions to this recipe over the phone. Fast and easy; you and others will be pleasantly surprised and delighted at the wonderful taste!

Ingredients:
1  sweet potato, peeled and cubed
2 (8 ounce) packages dry corn bread mix
1 (16 ounce) package ground spicy pork sausage
3 tablespoons butter
1 stalk celery, chopped
1 bunch green onions, chopped
1 large onion, chopped
¼ bunch fresh parsley, chopped
2 (8 ounce) cans oysters, liquid reserved

Directions:
Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside. Prepare dry corn bread mix according to package directions. Crumble, and set aside. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes. Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 servings

Calories: 374.9
Fat: 22.7 g
Saturated fat: 8.3 g
Carbohydrates: 31.7 g
Sugars: 5.5 g
Dietary fiber: 1.3 g
Protein: 10.8 g
Cholesterol: 54.9 mg
Sodium: 929.1 mg
Creamed Pheasant


Ingredients:
pheasant, flour, chicken bouillon, water, sour cream, half-and-half, water

Directions:
Fry pheasant in oil until brown., Take out of pan., To pan add flour and bouillon dissolved in 1/2 cup water., Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper., Add pheasant and bake at 350° until pheasant is tender.
Pan de Elote Facil (Easy Corn Bread)
Category: bread
By EnedinaV

An easy Mexican cake made with fresh sweet corn kernels and store-bought pancake mix. It's sweet--Mexicans enjoy it as a dessert with warm honey on top.

Ingredients:
2 cups fresh sweet corn kernels
1 cup milk
1 cup butter, melted and cooled
1 cup white sugar
4  eggs
2 cups pancake mix, sifted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Combine corn, milk, butter, sugar, and eggs in a blender; blend until smooth. Pour mixture into a bowl; stir in pancake mix until batter is well blended. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 9x13-inch baking dish

Calories: 235.7
Fat: 13.4 g
Saturated fat: 7.9 g
Carbohydrates: 26.1 g
Sugars: 13.3 g
Protein: 3.6 g
Cholesterol: 78.2 mg
Sodium: 347.3 mg
Thyme and Lemon Savoury Shortbread


Ingredients:
flour, salt, lemon zest, fresh thyme, unsalted butter, egg, coarse sea salt

Directions:
Stir together the flour, salt, lemon zest and thyme.
Rub in the butter with your fingertips to form a breadcrumb-like consistency.
Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing].
Knead a couple of times then wrap and place in the fridge for half an hour.
Unwrap and roll out until half an inch thick. Cut into whatever shape you wish - the traditional is strips.
Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with the sea salt.
Place in a pre-heated oven at 350F until golden (about 20 minutes]. Turn out onto a rack to cool. Serve at room temperature.
Tapioca Pudding Parfaits


Ingredients:
sugar, dry tapioca, milk, chocolate piece

Directions:
Fill a large bowl with ice water and set aside.
Mix the sugar, tapioca, milk and egg yolks together in a medium saucepan.
Cook on medium-high heat, stirring constantly, until mixture comes to a full boil.
Remove from heat, transfer the pudding to a medium bowl, and set in the ice bath.
Chill for at least 1 hour or until pudding cools completely.
To prepare the parfaits: place 3 tablespoons tapioca in a small parfait glass.
Spread one tablespoon of sauce or preserves over the tapioca.
Top with 3 more tablespoons tapioca and 1 more tablespoon sauce or preserves.
Finish with a final layer of 2 tablespoons tapioca.
Repeat with 5 more parfait dishes and garnish with nuts, candies, chocolate pieces, or a sprinkle of cinnamon, if desired.