xiaoxl/recipe_data huggingface dataset:
Pecan Sour Cream Coffee Cake
Category: desserts
By Chef John

For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.

Ingredients:
1 ½ cups pecans, finely chopped
⅓ cup white sugar
⅓ cup packed light brown sugar
1 teaspoon cinnamon
⅛ teaspoon salt
3 tablespoons melted butter
1 ⅞ cups all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
¾ teaspoon baking soda
½ cup butter
1 cup white sugar
2  large eggs
1 ½ teaspoons vanilla extract
1 cup sour cream or creme fraiche

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish. Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes. In a separate bowl, whisk together flour, salt, baking powder, and baking soda. In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix). Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 8 servings

Calories: 634.4
Fat: 38.1 g
Saturated fat: 15.5 g
Carbohydrates: 69.3 g
Sugars: 43.4 g
Dietary fiber: 2.9 g
Protein: 7.6 g
Cholesterol: 101.1 mg
Sodium: 473.7 mg
Three Cheese Shrimp Dip


Ingredients:
small shrimp, mild cheddar cheese, monterey jack cheese, cream cheese, diced tomatoes, parmesan asiago and romano cheese blend, onion powder, garlic powder, tortilla chips

Directions:
Preheat oven to 325°.
Mix together all ingredients EXCEPT cheddar and monterey jack cheeses.
Spread mixture in a casserole dish (spray dish with cooking spray for easy removal].
Bake, uncovered, until top begins to brown. Approximately 20 minutes.
Remove dish from oven and sprinkle shredded cheeses on top.
Bake again until the cheese is bubbly.
Remove from oven.
The recipe calls for Tortilla Chips for dipping, but I've also used Fritos Scoops and crackers. Very tasty either way!
Sweet & Spicy Taco Salad


Ingredients:
butter, onion, ground cumin, oregano, kosher salt, fresh ground pepper, crushed red pepper flakes, cayenne pepper sauce, cheddar cheese, lettuce, tomatoes, sour cream, black olives

Directions:
In a large skillet, heat butter over medium heat. Add onion and saute for 1-2 minutes.
Add pork, cumin, oregano, salt, pepper and pepper flakes. Cook until pork is no longer pink.
Add Catalina dressing and hot sauce. Taste sauce and adjust sweet/spicy to taste.
Raise heat to HIGH and bring to a boil. Then simmer for 1-2 minutes.
Crush Doritos on a plate (I normally plate this individually but you could serve family style on a platter as well], top with meat mixture, cheese, lettuce and tomato. Garnish as desired.
Enjoy!
Triple Citrus Cheesecake


Ingredients:
graham cracker crumbs, butter, cream cheese, granulated sugar, vanilla, lemon juice, lime juice, lemon, rind of, lime peel, eggs

Directions:
Combine crumbs and butter; press onto bottom of 9-inch spring form pan.
Beat cream cheese, sugar and vanilla medium speed until well blended, Blend in juices and peels.
Add eggs one at a time; mix just until blended, Pour over crust.
Bake at 350`F for 45 to 50 minutes or until centre is almost set.
Cool completely, then refrigerate 4 hours or overnight.
If desired, garnish with fresh fruit or lemon lime and orange slices.
Haddock Marinara
Category: seafood
By Kristimoo

This was my mother's finest fish meal growing up. Even people we know who aren't fish fanatics love this dish. It can be served with rice but we love it with linguine.

Ingredients:
2 tablespoons extra virgin olive oil
½  white onion, finely chopped
3 cloves garlic, minced
1 (16 ounce) jar pasta sauce
1 pound haddock fillets
1 (14 ounce) can stewed tomatoes, drained
¾ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a baking dish with the olive oil. Sprinkle 1/2 the onion and garlic evenly in the baking dish, and cover with 1/2 the pasta sauce. Place the haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce. Bake 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 345.1
Fat: 14.2 g
Saturated fat: 4.1 g
Carbohydrates: 24.1 g
Sugars: 14.2 g
Dietary fiber: 4.2 g
Protein: 29.8 g
Cholesterol: 80.5 mg
Sodium: 885 mg
Victoryred's Famous Beer Can Chicken


Ingredients:
whole chickens, beer, butter, paprika, fresh ground pepper, onion powder, sesame seeds

Directions:
preheat oven or grill to 350 degrees if using grill prepare for indirect heat if using oven use a cookie sheet or shallow pan to place the bird on.
melt 2 sticks of butter "1 cup" put in medium bowl add the garlic salt with parsely,paprika,pepper,celery salt,onion powder,sesame seed mix well.
rinse and dry chicken very well
open beer can and pour out about 1/2 of it pour in a little of the seasoned butter in beer can.
place beer can in a beer can holder and put chicken on it if you have one or place chicken on beer can.
with the other half of the beer you poured out inject the chicken in the legs,breast,theighs with the beer.
baste the chicken with the rest of the seasoned butter very good making sure all of the chicken is covered very good
if any of the seasoned butter is left pour down the neck of chicken.
place chicken in grill or oven preheated at 350 for 1 hour then reduce heat to 325 and cook for 1 more hour enjoy.
Moroccan Chicken and Couscous Soup


Ingredients:
onion, boneless skinless chicken thighs, cayenne, ground cumin, salt, fresh ground black pepper, sweet potato, zucchini, tomato puree, water, low sodium chicken broth, couscous, fresh parsley

Directions:
In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.
Cottage Potato Bake


Ingredients:
potatoes, butter, onion, rosemary, salt, pepper, cottage cheese, sour cream, eggs, flour

Directions:
Preheat oven to 375*.
Slice cooked potatoes thin.
Melt butter in skillet and add potatoes and  chopped onions.
Cook; turning until lightly browned.
Spread potatoes and onions in shallow 1 1/2 quart baking dish.
Sprinkle lightly with rosemary, salt and pepper.
Mix cheese, sour cream, eggs, flour, dash of rosemary, 1 teaspoon salt and dash of pepper.
Pour cheese mixture over potatoes.
Bake for 35 minutes.
Blissful Borscht


Ingredients:
tomato juice, carrot juice, cucumber juice, lemon juice, honey, sun-dried tomato, cucumber, scallions, avocado, tomatoes, fresh parsley, cumin, cayenne

Directions:
Using a regular, countertop juicer, juice the tomatoes, carrot, cucumber, celery and lemon into the approximate amounts listed and combine all juices into a large bowl.
Dissolve honey in part of the vegetable juice. Add this mixture to the remaining ingredients in a food processor and pulse until thoroughly mixed but still chunky. Distribute among serving bowls and garnish with fresh herbs.
Easy Oven Stew


Ingredients:
beef stew meat, onions, carrots, whole tomatoes, water, dry tapioca, bouillon, brown sugar, salt, pepper, bay leaves

Directions:
Heat oven to 330°F.
In large Dutch oven or roasting pan, combine all ingredients; mix well. Cover. Bake for 6-7 hours, stirring occasionally.
Remove bay leaves.
TIP:
To freeze stew, cool completely in refrigerator. Place in 3 foil lined ovenproof casseroles (or freezer containers]. Bring the edges of foil together and seal tightly, making sure the foil touches the top of the mixture to shut out any air. Freeze it until firm.
Lift the frozen casserole from the dish. For additional protection, wrap the casserole in foil or place in a freezer bag. Don't forget to write what it is, the date made and heating instructions on it.
When ready to use place in original baking dish. Thaw in refrigerator; reheat at 350 F for 45-55 minutes.
Slow Cooker Chicken and Lentil Soup
Category: uncategorized
By Rebekah Rose Hills

This is total cozy comfort food. I love letting the slow cooker do all the work! This soup packs in a ton of warm spices and the chicken is just so incredibly flavorful and tender. Serve with a dollop of sour cream or plain Greek yogurt if desired.

Ingredients:
1 pound green lentils, sorted and rinsed
1 (15 ounce) can petite diced tomatoes
1 large onion, diced
1 tablespoon jarred minced garlic
2 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons chili powder
1 ½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt, or more to taste
7 cups chicken broth
1 ½ pounds bone-in, skin-on chicken thighs, or more to taste

Directions:
Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth. Settle chicken thighs into the broth, ensuring they are submerged in the liquid. Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer). Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones. Stir the meat in and taste test; adjust the seasonings as desired.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 378.3
Fat: 11 g
Saturated fat: 2.5 g
Carbohydrates: 41.1 g
Sugars: 4.7 g
Dietary fiber: 10.4 g
Protein: 29.3 g
Cholesterol: 58.3 mg
Sodium: 1308.9 mg
Shrimp Sauce Piquant


Ingredients:
unsalted butter, onions, green bell peppers, celery, fresh tomatoes, canned tomato sauce, bay leaves, ground cayenne pepper, white pepper, ground black pepper, garlic, dark brown sugar, salt, large shrimp, cooked rice

Directions:
Melt the butter in a 4-quart non-stick saucepan over high heat; add the onions, bell pepper, and celery and saute for about 2 minutes, stirring occasionally.
Add the tomatoes, tomato sauce, jalapeno, bay leaves, ground peppers, and garlic, stirring well; cook about 3 minutes and stir often.
Stir in the stock, sugar and salt and bring to a boil.
Reduce heat and simmer until flavors are married, about 20 minutes, stirring often.
Turn the heat up to high, and when the sauce is boiling, remove from heat.
Add in the shrimp, push them down in the sauce, cover the pan and let sit for 10 minutes.
Remove bay leaves.
To serve, mound 1/2 cup cooked rice in the center of each serving bowl, then pour about 1/2 cup sauce around the rice and arrange 8 shrimp on the top of the sauce.
Serve with a cool beverage of your choice-- you'll need it!
Tomato Basil Pizza Snack


Ingredients:
whole wheat English muffin, no-salt-added tomato sauce, part-skim mozzarella cheese, fresh basil, tomatoes

Directions:
Preheat broiler., Place English muffin on a small baking sheet., Spread tomato sauce over top of muffin., Top with cheese., Sprinkle fresh basil and tomato on top., Broil until cheese is brown and sauce is bubbly., Serve immediately.
Homemade Lasagna
Category: world-cuisine
By CRAIG

This is my mom's special homemade lasagna recipe with made from scratch tomato sauce and delicious, cheesy filling.  I have found none better anywhere.  Serve with a leafy green salad and crusty garlic bread, if desired.

Ingredients:
1 (16 ounce) package lasagna noodles
½ pound ground pork
½ pound lean ground beef
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 clove garlic, crushed
½ teaspoon dried oregano
½ cup minced onion
⅛ teaspoon white sugar
1 ½ teaspoons dried basil
1 ½ teaspoons salt
1 pound small curd cottage cheese
3  eggs
¾ cup grated Parmesan cheese
2 teaspoons salt
¼ teaspoon ground black pepper
1 pound shredded mozzarella cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C).   Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside. Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown.  Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper. In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers. Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

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

Calories: 638
Fat: 27.2 g
Saturated fat: 13.4 g
Carbohydrates: 54 g
Sugars: 4.3 g
Dietary fiber: 4.5 g
Protein: 45.7 g
Cholesterol: 160.8 mg
Sodium: 2053 mg
Creamy Roasted-Root Salad


Ingredients:
beets, russet potato, parsnips, red onion, garlic cloves, dried oregano, grainy mustard, fresh flat-leaf parsley, fresh cilantro leaves, pepper

Directions:
Pre-heat oven to 400°F.
Scrub all vegetables. Leaving skins on, cut root vegetables into large chunks of similar size, roughly the size of strawberries, smaller is okay for the parsnips. Keep potatoes, parsnips, and beets in separate bowls. The vegetables aren't combined until after they've been roasted.
Coarsely chop garlic, set aside.
Coarsely chop red onion, set aside.
Using a mortar and pestle, gently grind dried oregano.
Distribute garlic, onions, and oregano evenly among the chopped veggies. Drizzle 3 T of olive oil over potatoes, 2 T over beets, and one T over parsnips. Pour 3 tsp of balsamic vinegar over potatoes, 2 tsp over beets, and 1 tsp over parsnips. Season with sea salt and freshly ground pepper to taste.
Toss each bowl separately and transfer veggies into roasting pans or dishes. The beets and parsnips can share a dish as long as they don't mingle too much. (I throw the potatoes into a 8in X 8in baking dish and then the beets and parsnips share a 3-qt baking dish, 3 dishes would work just as well.] All this separation keeps the flavors from influencing each other while roasting and yields a much better combination of distinct flavors in the final dish.
Roast veggies in an oven pre-heated to 400°F for about 55-65 minutes, turning veggies once at the half hour.
Combine veggies in a large pyrex or stoneware mixing bowl and toss. Set aside to cool slightly.
In a small mixing bowl combine greek yogurt, mustard, parsley and cilantro. Season with a pinch of sea salt.
Pour dressing over vegetables and toss once more to coat entire salad evenly.
Serve warm or chill in salad in the fridge for a few hours and serve cool.
Herby Garlic Parmesan Baked Chicken Wings


Ingredients:
chicken wings, dried oregano, dried rosemary, dried basil, ground cumin, salt, butter, garlic cloves, fresh parmesan cheese

Directions:
Preheat the oven to 200°C.
Split the chicken wings at the knuckle. Cut off the tip and discard.
Mix the dried herbs, cumin and salt in a bowl. Put the wings into the bowl and coat well in the mixture. Arrange on a baking tray and bake in the oven for 20-25 minutes, until cooked through.
Meanwhile, heat the butter and garlic in a bowl over a pan of gently simmering water, until the butter has melted.
Once the wings have cooked, dunk them in the butter and garlic mixture then sprinkle with parmesan.
Serve immediately.
Refreshing Lentil Salad
Category: salad
By TUNISIANSWIFE

I tried to duplicate this light, refreshing salad that my Tunisian in-laws make. I put my own 'twist' on this with the addition of lemon zest. Using colorful vegetables makes for a light salad with a beautiful presentation. Garnish with sliced hard-boiled eggs and serve with crusty baguettes.

Ingredients:
4 cups water
salt
1 ¼ cups dry lentils
2 large cloves garlic, minced
2 large roma (plum) tomatoes, seeded and chopped
½ cup chopped red onion
½ cup chopped green bell pepper
1  small green chile pepper, seeded and chopped
1  lemon, juiced
1 teaspoon lemon zest
1 small carrot, shredded
½ cup oil-cured black olives
¼ cup chopped fresh cilantro
salt and ground black pepper to taste
¼ cup extra-virgin olive oil
2  hard-cooked eggs, cut in half lengthwise

Directions:
Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well. Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro. Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend. Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 55 mins
Yields: 4 servings

Calories: 430.9
Fat: 19.4 g
Saturated fat: 2.9 g
Carbohydrates: 44.8 g
Sugars: 5.3 g
Dietary fiber: 20.2 g
Protein: 19.9 g
Cholesterol: 106 mg
Sodium: 343.7 mg
Dump Casserole


Ingredients:
ground beef, onion, tomato sauce, hot water, chili powder, salt, pepper, Worcestershire sauce, sharp cheddar cheese

Directions:
Preheat oven to 350 degrees.
Brown ground beef in the oil. Dump in onion, tomato sauce, hot water, noodles, chili powder, salt, pepper, Worcestershire sauce, cheese and corn.Mix together.
Spoon into a 9-by-13-inch baking pan.
Bake for 40 to 50 minutes, until noodles are tender.
Egg Drop Soup (Better than Restaurant Quality!)
Category: soups-stews-and-chili
By Darren

After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!

Ingredients:
1 cup chicken broth
¼ teaspoon soy sauce
¼ teaspoon sesame oil
1 teaspoon cornstarch  (Optional)
2 teaspoons water  (Optional)
1  egg, beaten
1 drop yellow food coloring  (Optional)
1 teaspoon chopped fresh chives
⅛ teaspoon salt  (Optional)
½ teaspoon ground white pepper  (Optional)

Directions:
In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 cup

Calories: 111.8
Fat: 6.7 g
Saturated fat: 1.7 g
Carbohydrates: 4.8 g
Sugars: 1.4 g
Dietary fiber: 0.4 g
Protein: 7.5 g
Cholesterol: 191 mg
Sodium: 1395.7 mg
Traditional Olde English Chestnut Stuffing for Turkey or Goose


Ingredients:
sausage meat, onions, garlic cloves, fresh parsley, chestnut puree, salt, pepper

Directions:
mix together the sausage meat and chestnut puree., at all the parsley finely chopped., add salt and pepper., very finely chop the 2 onions and add., finely chop 2 cloves of garlic and add., crush 2 cloves of garlic and add., mix the stuffing together with your hands untill it is all one colour.
Rhubarb Cherry Pie
Category: desserts
By Annabelle Magee

Delicious! Fresh or frozen rhubarb may be used.

Ingredients:
2 cups chopped rhubarb
1 (21 ounce) can cherry pie filling
¾ cup white sugar
2 ½ teaspoons quick-cooking tapioca
1 recipe Pastry for double-crust pie (9 inches)
1 tablespoon white sugar

Directions:
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl.  Let stand for 15 minutes. Pour filling into unbaked pie shell, and cover with pie crust.  Brush top with milk, and sprinkle on sugar. Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.

Yields: 1 9-inch pie

Calories: 287.3
Fat: 7.6 g
Saturated fat: 1.9 g
Carbohydrates: 53.5 g
Sugars: 20.7 g
Dietary fiber: 1.8 g
Protein: 1.9 g
Sodium: 131.5 mg
Lemon Chicken Pasta Toss


Ingredients:
radiatore, onion, carrot, garlic cloves, red bell pepper, broccoli florets, salt, chicken breasts, alfredo sauce, hot water, lemon, fresh parmesan cheese, fresh parsley, fresh coarse ground black pepper

Directions:
Cook pasta for 2 minutes less than package directions.
Meanwhile, chop onion and slice carrots.
Lightly spray a stir-fry skillet with oil.
Cook and stir onion, carrot, and pressed garlic over medium heat 4-5 minutes or until carrots are crisp-tender.
Meanwhile, slice bell pepper into strips; cut strips in half.
Combine bell pepper, broccoli, and salt in a microwave safe covered bowl.  Microwave, covered, on High for 1-2 minutes or until vegetables are crisp-tender.
Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet.
Squeeze lemon halves over pasta; cook and stir until heated through.
Grate Parmesan cheese over pasta; sprinkle with parsley and black pepper, if desired.
Chocolate Chip Turtle Cookies


Ingredients:
unsalted butter, all-purpose flour, baking soda, salt, brown sugar, granulated sugar, egg, vanilla extract, chocolate chips, pecans

Directions:
Melt butter in a small saucepan over medium heat for 3 to 4 minutes, stirring frequently. Remove from heat to cool.
In a bowl, sift together flour, baking soda, and salt.
In another bowl, beat together melted butter, brown sugar, and granulated sugar until creamy (1 to 2 minutes].
Beat in egg and vanilla. Reduce mixer speed and gradually beat in flour.
Stir in chocolate chips and pecans.
Chill dough in the refrigerator for 30 minutes.
Heat oven to 350°F
Roll dough into balls and place on greased cookie sheets. Flatten each ball using the palms of your hands.
Bake 8 minutes or until set and light golden. Cool on wire racks. Melt caramel in the microwave and drizzle over cooled cookies.
Panera Bread's Turkey Artichoke Panini


Ingredients:
focaccia bread, turkey, asiago cheese, red onion, olive oil, tomatoes

Directions:
Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
Serve hot with chips or your favorite soup!