xiaoxl/recipe_data huggingface dataset:
Pesto Lasagna
Category: world-cuisine
By JAMON0126

Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.

Ingredients:
1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 small onion, chopped
1 (16 ounce) package frozen chopped spinach, thawed
7 ounces basil pesto
30 ounces ricotta cheese
1  egg
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
9 ounces Alfredo-style pasta sauce
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain. In large skillet over medium heat, saute onion in the olive oil until tender.  Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg. In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture.  Sprinkle with mozzarella. Repeat the layers ending with noodles on top.  Spread the   over the top and sprinkle with parmesan. Cover with foil and bake in a preheated oven for 45 to 55 minutes.

Prep time: 35 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 711.7
Fat: 40.4 g
Saturated fat: 16.3 g
Carbohydrates: 53.7 g
Sugars: 4.4 g
Dietary fiber: 4.4 g
Protein: 36.6 g
Cholesterol: 97.6 mg
Sodium: 1071.3 mg
Cap'n Crunch French Toast


Ingredients:
eggs, sugar, heavy cream, pure vanilla extract, cinnamon, nutmeg, butter

Directions:
Pour Cap'n Crunch into a gallon-size ziplock bag and crush to a course meal -- make sure there are a few good size pieces in the mix.  Pour into a 9x13 pan in order to dredge properly.
Combine eggs, sugar, cream, vanilla, and spices in a large bowl.  It will have the consistency of custard.
Soak each slice of Texas Toast in wet ingredients, 30 seconds each side.  Be sure the edges are moist, too.
Dredge in Cap'n Crunch, lightly press onto each side, and around the crust.  Place on parchment paper until all slices are coated.
Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.
Cook three minutes per side.  Place on  parchment covered baking pan in  a warm oven.
Turkey Burgers With Herb Sauce


Ingredients:
lean ground turkey, onion powder, fat free sour cream, feta cheese, fat free sour cream, fat free sour cream, dried basil, dried oregano, lemon juice, black pepper

Directions:
For the burgers, mix the turkey, onion powder, sour cream & italian seasoning.
Shape into four thin patties. Top two of the patties evenly with feta cheese. Top with remaining two patties & press edges to seal.
Grill burgers until meat is done. (I use my George Foreman; it takes about 4 minutes].
Mix herb sauce ingredients & spread generously on bottom & top of toasted buns. Slide on the burgers & enjoy!
Crock Pot Chicken and Black Bean Soup


Ingredients:
black beans, chicken broth, tomatoes and green chilies, red bell pepper, carrot, diced green chilies, ground cumin, dried ancho chile powder, garlic powder, onion powder, oregano, skinless chicken breasts, cilantro, scallions, corn, mushroom, salsa

Directions:
Place one can of beans and 2 cups of chicken broth in a blender and puree.  Place bean puree in crock pot.
Into the crock pot, add remaining beans and chicken broth along with the tomatoes, bell pepper, green chiles, cumin, chile powder, garlic powder, onion powder, oregano, corn (optional], mushrooms (optional], salsa, and chicken breasts.
Set slow cooker to high for 4 hrs or to low for 6-8 hrs (I do mine on high].
After it's done, remove and shred chicken (with 2 forks - it will just fall apart] and return it to the crock pot.  Add the cilantro and scallions.
Adjust to taste with salt and cumin (and hot sauce if you like].
Serve hot with lime wedges and a dollop of sour cream if you wish.
Chef John's Italian Wedding Soup
Category: soups-stews-and-chili
By Chef John

Don't wait for a wedding to make this delicious and comforting soup with kale, tiny pasta, and tender little beef meatballs.

Ingredients:
2 teaspoons vegetable oil
1 thick slice meaty beef shank with bone
⅓ cup coarsely chopped onion
⅓ cup coarsely chopped carrot
⅓ cup coarsely chopped celery
2 quarts water
1  bay leaf
3 cloves garlic, peeled
¼ teaspoon whole black peppercorns
10 ounces boneless beef short ribs
½  beaten egg
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
2 tablespoons heavy whipping cream
½ cup soft bread crumbs
¼ cup shredded Parmigiano-Reggiano cheese   (Optional)
⅓ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper  (Optional)
1 quart chicken broth
1 teaspoon tomato paste
salt and freshly ground black pepper to taste
1 bunch kale, stems removed and leaves coarsely chopped
⅓ cup pastina (tiny star-shaped pasta) or other tiny pasta
1 pinch freshly ground black pepper to taste  (Optional)
1 teaspoon shredded Parmigiano-Reggiano cheese   (Optional)

Directions:
Heat 2 teaspoons vegetable oil in a large, heavy pot over high heat; brown beef shank slice in hot oil until seared and browned on both sides, about 3 minutes per side. Add onion, carrot, celery, water, bay leaf, 3 cloves peeled garlic, and black peppercorns; bring mixture to a simmer. Reduce heat to low and simmer until meat falls off the bone and stock turns brown in color, 4 to 5 hours. Add more water if beef stock level gets below about 5 cups. Place beef short ribs into freezer until firm and very cold, about 15 minutes. Cut meat into cubes and return to freezer until almost frozen, about 30 more minutes. Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese. Place partially-frozen beef cubes into food processor and pulse with with 1/3 teaspoon salt and 1/8 teaspoon black pepper until beef is coarsely ground, 5 to 10 pulses. Pulse in bread crumb mixture until mixture is finely ground, about 5 more pulses. Transfer meat to a bowl, cover with plastic wrap, and refrigerate. Strain beef stock into a large soup pot, discarding beef and vegetables. Mix chicken broth into beef stock and whisk in tomato paste. Bring broth mixture to a simmer and season with salt and black pepper to taste. Stir kale into broth; simmer kale until tender, about 15 minutes. Scoop 2-teaspoon portions of the meat mixture and roll into meatballs. Pour pastina into the simmering soup, cook for 5 minutes, and gently add meatballs. Simmer until meatballs are cooked through and tender, about 15 minutes. Serve in bowls garnished with a pinch of black pepper or a sprinkle of shredded Parmigiano-Reggiano cheese.

Prep time: 30 mins
Cook time: 4 hrs 40 mins
Total time: 6 hrs 10 mins
Yields: 8 servings

Calories: 214.2
Fat: 10.2 g
Saturated fat: 4 g
Carbohydrates: 16.8 g
Sugars: 1.5 g
Dietary fiber: 2 g
Protein: 14.5 g
Cholesterol: 47 mg
Sodium: 712.9 mg
A1 Steak Sauce  ( Clone - Copycat - Homemade Substitute )


Ingredients:
raisins, soy sauce, white vinegar, Dijon mustard, Heinz ketchup, Heinz Chili Sauce

Directions:
Bring to a boil for 2 minutes stirring., Remove from heat., Allow to cool to lukewarm., Put mixture in a blender till it is pureed., Pour in bottle., Cap tightly and refrigerate to use within 90 days.
Angela's Fusilli Pork Bolognese


Ingredients:
onion, garlic cloves, red bell peppers, olive oil, fresh parsley, fresh basil, cilantro, oregano, fresh thyme, fresh parmesan cheese, salt, tomato sauce, tomatoes, tomato paste, water

Directions:
In a medium saucepan, add 3 tbsp olive oil, onion, garlic, bell pepper, oregano and thyme.
Saute until brown and translucent.
In a large saucepan saute pork pieces on both sides until brown.
Mix the chopped ingredients into the pork and mix thoroughly.
In a 5 qts. pot, pour all ingredients inches Add Tomato Sauce, Tomato pieces, tomato paste .and.
water and bring to boil. Lower heat to medium and allow to simmer for at least 2 hours (The.
longer time, the better].
Just before completion, add Grated Parmesan cheese and stir. Keep warm on low on stove top.
In a Spaghetti Pot, boil 8 CUPS water adding at least a good handful of sea salt and 3 tablespoons olive oil.
Bring to boil and add fusilli. Boil fusilli for at least 8-10 minutes for al dente (longer for softer pasta].
Drain fusilli and add 1/2 of sauce and mix thoroughly.
Serve with the remaining sauce poured over plated fusilli.
Rum Balls
Category: desserts
By Matt Story

I wanted a good rum ball with a lot of kick, so I sat down and came up with this recipe. I didn't realize how good these were until one year I didn't make them for work. I just about got lynched! Needless to say, I've made them every year since (about 20 years). These are best if you use Meyers Original Dark Rum® chilled, and Nabisco® 'Nilla wafer cookies. They are at their peak if you make them 2 days in advance. Remove from fridge 30 minutes before serving.

Ingredients:
1 (12 ounce) box vanilla wafer cookies (such as Nilla®)
1 cup semisweet chocolate chips
¼ cup light corn syrup
¾ cup dark rum (such as Meyer's®)
1 cup confectioners' sugar, plus more for dusting

Directions:
Place vanilla cookies in a food processor and process into fine crumbs. Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky. Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar. Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes. Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.

Prep time: 20 mins
Cook time: 5 mins
Total time: 1 hr 10 mins
Yields: 2 dozen rum balls

Calories: 147.6
Fat: 4.9 g
Saturated fat: 1.9 g
Carbohydrates: 22.3 g
Sugars: 9.8 g
Dietary fiber: 0.7 g
Protein: 0.9 g
Sodium: 46.4 mg
Peachy Chicken


Ingredients:
boneless skinless chicken breasts, brown sugar

Directions:
In large skillet over medium heat, brown chicken in oil.
Remove chicken and keep warm.
Add peaches with juice, brown sugar, soup mix to skillet.  Stir until combined.
Bring to boil; cook and stir 2 minutes.
Reduce heat; return chicken to pan.
Simmer uncovered 15-20 minutes.
Serve over rice.
Ginger-Cider Lemonade


Ingredients:
water, sugar, lemons, apple cider

Directions:
Bring the water, sugar, and fresh ginger to a boil in a medium saucepan.  Boil for 1 minute, then remove from heat.
Add lemons to the pan and let stand for 30 minutes.  Squeeze juice from the lemons.
Strain the lemon mixture through a fine sieve into a large bowl or pitcher.  Discard the solids.
Stir in the cider and chill for at least 1 hour before serving.
Frosty M&m Pie (Or Toffee Bits, Butterfingers, Etc.) No Bake


Ingredients:
cream cheese, sugar, half-and-half cream, graham cracker crust

Directions:
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping.
Crush m&m's in a food processer or put them in two ziplock and roll over them with a rolling pin. Fold candies into previous mixture.
Spoon mixture into crust. Sprinkle with extra candies. Cover and freeze over night. Remove from freezer 10 min before serving time.
Orange-Glazed Pork Chops


Ingredients:
orange marmalade, soy sauce, Worcestershire sauce, garlic cloves, boneless pork chops, orange

Directions:
Preheat the oven to 375 Degrees F.
Sprinkle the pork chops with salt and pepper and place in a glass baking dish. In a small bowl, stir together the marmalade, soy sauce, Worcestershire sauce, and garlic. Pour over the pork chops.
Bake until the pork just loses its pinkness and the sauce browns and bubbles, about 30 minutes. Top with orange slices.
Rhino's Crab and Corn Chowder


Ingredients:
jumbo lump crab meat, kernel corn, potato, chicken broth, carrots, celery, onions, red bell pepper, yellow sweet pepper, garlic powder, salt, pepper, olive oil, cornstarch

Directions:
"Slice carrots and celery into small pieces.  Dice onion, red and yellow pepper. Cube Potato. In large deep skillet, heat olive oil on medium/low. Add corn, potatoes, carrots, celery, onion, and red and yellow pepper. Heat for 3-5 minutes. Add chicken stock. Increase temp to medium/high until boiling (approx. 10 minutes or until veggies and potatoes are almost soft. Reduce heat to medium.  Slowly add light cream while stirring. Add garlic, salt, pepper and Rhino’s Rub. Add corn starch to thicken. Reduce to low heat and simmer for approximately 10 minutes stirring every 2-3 minutes. Serve with oyster crackers. Enjoy!"
Zucchini, Kale, and Tomato Saute


Ingredients:
extra virgin olive oil, onion, garlic cloves, zucchini, tomatoes, dried basil, dried oregano, crushed red pepper flakes, salt, kale

Directions:
Heat oil in large skillet over medium heat, and saute onion until tender.
Then add garlic and cook for another minute.
Add zucchini, tomatoes, basil, oregano, pepper, and salt, and let cook until zucchini is fairly tender and tomatoes are falling apart (about 10 min].
Stir in kale and continue to cook until kale is wilted and tender.
How to Bake Brown Rice in the Oven


Ingredients:
brown rice, water, salt, pepper

Directions:
Add 1 1/2 cups raw brown rice to bottom of a 9x13-inch glass baking dish.  (Or do 1 cup in an 8x8-inch glass baking dish.].
Spread evenly over the bottom of the pan.
Pour in liquid at a ratio of 2 1/4 times the amount of rice you used.  I generally do water, but if I want a bit more flavor, I will do half water and half chicken or vegetable broth.  (2.25*1.5=3.375, or 3 3/8 cup of water for this recipe.].
Press down and floating rice with a flat spatula.
Once all the rice is at the bottom and no longer floating -- Wrap tightly with foil.
Bake at 350°F for 1 hour.
Let cool slightly before removing the foil -- there will be lots of steam and you don't want to get a steam burn!
Fluff with a fork, season with salt and pepper and serve.
And that's how you do it friends!
Simple, deliciously perfect brown rice, baked in the oven!
My Mom's Meatloaf Recipe


Ingredients:
ground beef, onion, eggs, milk, salt, black pepper, brown sugar, ketchup

Directions:
Preheat oven to 350*.
In large bowl mix beef, chopped onions, bread and half of the milk with hands.
Slowly add the remainder of the milk if needed - too much will make the mixture to runny and it won't form the loaf.
Shape into loaf and place in a glass 8x8 or 9x13 baking dish, I add just a little water to the bottom of the pan.
Bake at 350* for 45 min, cover the top of the loaf with the glaze and finish baking for 15-20 min longer.
Let the loaf sit 10-15 min before slicing.
Negra Modelo Chorizo & Black Bean Soup


Ingredients:
chorizo sausage, beer, black beans, black beans, corn, sweet onion, green bell pepper, carrots, celery ribs, fresh cilantro, ground cayenne pepper, crushed red pepper flakes, ground black pepper, whole cumin seed, ground cumin, garlic, sea salt, lime juice, water, olive oil

Directions:
Heat 2 tbsp olive oil in a large soup pot over med/high heat.
Add chorizo and cook until it begins to brown.
Lower heat just a touch and stir in onion, garlic and peppers, sauteing just until peppers are tender.
Add water and beer.
Stir in carrots, celery, corn, beans, cilantro and spices.
Bring to a boil, then reduce heat and simmer for about an hour.
Eat, enjoy, and have plenty for leftovers (its even better the next day]!
Zucchini Bread V
Category: breakfast-and-brunch
By Justlynne

A moist bread with different spices than standard zucchini bread recipes. This is the best one I've tried, thanks to my stepmom-in-law. I like to freeze the shredded zucchini, and make this in the fall and winter. It's wonderful to serve at the Thanksgiving table.

Ingredients:
2 cups white sugar
1 cup vegetable oil
3  eggs
1 teaspoon vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground cloves
1 cup chopped walnuts  (Optional)
½ cup raisins

Directions:
In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini. In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves. Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray. Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.

Yields: 2 loaves

Calories: 254.7
Fat: 13.2 g
Saturated fat: 1.7 g
Carbohydrates: 32.1 g
Sugars: 18.8 g
Dietary fiber: 1 g
Protein: 3.4 g
Cholesterol: 23.3 mg
Sodium: 116.5 mg
Enchiladas
Category: world-cuisine
By Donna

A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!

Ingredients:
2 pounds lean ground beef
1 large chopped onion
⅛ teaspoon garlic salt
12 (8 inch) flour tortillas
2 teaspoons vegetable oil
8 ounces shredded Colby cheese
2 (19 ounce) cans enchilada sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside. In a skillet, fry the tortillas in vegetable oil.  Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese. Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 755.4
Fat: 46 g
Saturated fat: 21.5 g
Carbohydrates: 48.5 g
Sugars: 1.3 g
Dietary fiber: 3.8 g
Protein: 36.3 g
Cholesterol: 149.8 mg
Sodium: 638.9 mg
Shrimp and Mango Appetizer


Ingredients:
lemon juice concentrate, olive oil, white wine vinegar, chili sauce, honey, fresh ginger, garlic clove, salt, kale, lettuce, mangoes, papaya

Directions:
Place shrimp in medium size deep bowl.
For marinade, combine lemon, oil, vinegar, chili sauce, honey, ginger, garlic, and salt in screw top jar.  Cover and shake well.  Pour over the shrimp and marinate in refrigerator 2 to 4 hours stirring occasionally.
Drain shrimp; discard the marinade transfer the shrimp to a serving bowl.
Arrange the lettuce and mango or papaya around the shrimp.
Apple Strudel With Rum


Ingredients:
raisins, dark rum, granny smith apples, fresh lemon juice, granulated sugar, cinnamon, phyllo dough, unsalted butter, egg, water, powdered sugar

Directions:
Soak raisins in rum in a small bowl for 30 minutes.
Preheat oven to 350F and lightly grease a large baking sheet with short sides (such as a jelly roll pan].
Have your phyllo laid out and covered with a slightly damp towel so it does not dry out.
Mix sliced apples, raisin mixture, lemon juice, sugar, cinnamon.
Clear a nice big flat work surface and line with a long sheet of waxed paper to work on (tape it to the counter] (work so the long sides are facing you].
Lay a sheet of phyllo onto the wax paper and brush with some of the melted butter.
Sprinkle about 2 tablespoons of the bread crumbs evenly over the butter.
Place another shet of phyllo on top and repeat 3 times, so that you have 1 more sheet of phyllo left.
Place the remaining phyllo on top,and this time take your apple mixture and place it in a mound on one of the longer sides of the dough, leaving a border along the edge.
Untape your wax paper and then use it to carefully roll up the other side of the dough over the filling, folding in the ends and carefully place onto the baking sheet, seams down (remove the wax paper once you have your strudel safely in position on your pan].
Combine egg and water and brush over the strudel, then sprinkle with nuts.
Bkae in the middle of the oven for about 30 minutes, or until golden.
Allow to cool slightly before serving, then dust to taste with powdered sugar.
Uncle Jon's Watermelon Salsa
Category: appetizers-and-snacks
By Jon Harmon (jonthegeek)

This is a good way to use up extra watermelon, but also a good excuse to buy some watermelon in the first place. I was surprised by how well the watermelon works in salsa.

Ingredients:
8 cups cubed seeded watermelon
1 bunch fresh cilantro, chopped
½ large white onion, chopped
2 large jalapeno peppers - stemmed, seeded and minced
2 cloves garlic, minced
1 cup white wine vinegar
1 teaspoon salt

Directions:
Stir the watermelon, cilantro, onion, jalapeno peppers, garlic, vinegar, and salt together in a bowl until evenly mixed. Cover, and refrigerate overnight for best flavor.

Prep time: 30 mins
Total time: 8 hrs 30 mins
Yields: 8 cups

Calories: 13.4
Fat: 0.1 g
Carbohydrates: 3.3 g
Sugars: 2.5 g
Dietary fiber: 0.3 g
Protein: 0.3 g
Sodium: 74.8 mg
Mozzarella Bolettes


Ingredients:
lean ground beef, mozzarella cheese

Directions:
Form small beef boulettes (round balls] with cheese cubes in the center.
Bake in 450°F oven for 10-15 minutes until thoroughly cooked.
Place boulettes in Tostitos® Scoops!® Tortilla Chips and top with salsa.
This recipe was shared by Tostitos®.
New Potatoes With Saffron Aioli


Ingredients:
water, saffron thread, hot paprika, mayonnaise, extra virgin olive oil, fresh lemon juice, garlic clove, yukon gold potatoes, fleur de sel, fresh cilantro

Directions:
Bring 1 tablespoon water to boil in small saucepan. Add saffron. Remove from heat.
Cover and let steep 15 minutes.
Mix in paprika, then mayonnaise, olive oil, lemon juice, and garlic. (Aioli can be made 2 days ahead. Cover; chill.]
Place potatoes in pot with enough cold salted water to cover.
Bring to boil and cook until just tender, about 20-25 minutes. Drain. Cool slightly.
Press gently on potatoes to split skins and crack open. Sprinkle with fleur de sel.
Place 2 potatoes on each of 6 plates.
Drizzle with saffron aioli; sprinkle with cilantro and serve.
Pickled Onion and Cilantro Coleslaw for Pulled Pork
Category: salad
By Patty Ruth Hand Pirko

This is an easy, flavorful coleslaw that is great as a stand-alone side dish or as a topping for fish or pulled pork tacos. This coleslaw is best when left to chill overnight.

Ingredients:
1 teaspoon ground cumin
1 cup cider vinegar
½ cup white sugar
1  red onion, thinly sliced
½ cup olive oil
1 teaspoon ground cumin
1 head cabbage, thinly sliced
1 bunch cilantro, roughly chopped
salt and ground black pepper to taste

Directions:
Heat 1 teaspoon cumin in a small saucepan over medium heat until just toasted, about 3 minutes. Stir in vinegar and sugar. Bring to a boil; cook for 5 minutes. Add onion and reduce to a simmer. Simmer for 5 minutes. Let cool; cover and refrigerate for at least 4 hours. Whisk olive oil, 1 teaspoon cumin, and 2 tablespoons juice from the pickled onions in a bowl. Mix in cabbage, cilantro, and half of the pickled onions. Stir in salt and black pepper. Refrigerate at least 4 hours.

Prep time: 15 mins
Cook time: 18 mins
Total time: 8 hrs 33 mins
Yields: 10 servings

Calories: 176
Fat: 11.1 g
Saturated fat: 1.5 g
Carbohydrates: 18.5 g
Sugars: 14.4 g
Dietary fiber: 3.3 g
Protein: 1.8 g
Sodium: 41.9 mg
Basic Garlic Bread


Ingredients:
baguette, garlic cloves, olive oil

Directions:
Cut baguette in diagonal slats., Mix the garlic into the oil in a bowl., Pour and spread a little of the mixture into each slat and over top of bread., Wrap in aluminum foil and bake in oven., 400 degrees for 10 minutes.