xiaoxl/recipe_data huggingface dataset:
Easy Italian Sausage and Rigatoni
Category: world-cuisine
By Yoly

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Ingredients:
1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish. Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes. Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover. Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 673.3
Fat: 31.6 g
Saturated fat: 13.4 g
Carbohydrates: 56.5 g
Sugars: 17.5 g
Dietary fiber: 5.9 g
Protein: 39.9 g
Cholesterol: 133.4 mg
Sodium: 1953.3 mg
Coconut Custards


Ingredients:
sweetened coconut, sugar, unflavored gelatin, half-and-half, vanilla extract, salt

Directions:
Preheat oven to 350.Spread coconut in a single layer on a baking sheet. Toast in oven for 8-10 min until lightly brown. Set aside 2 tbsp for garnish.
In a small pot over medium heat cook milk,sugar stirring   often until sugar dissolves and mixture begins to bubble around the edges.
Remove from heat and add the coconut, stir. Cover tightly and let stand 15 minutes.
In a large bowl sprinkle gelatin over a 1/4 cup of cold water. Let soften this will take about 5 minutes.
Strain warm coconut mixture through a fine mesh sieve into gelatin mixture. Whisk until  gelatin dissolves then whisk in the half and half, salt and vanilla.
Divide into 4 ramekins and refrigerate until set, 3 hours. When ready , unmold and sprinkle the reserved coconut on top.
212 calories per serving.
Blue Cheese Mushroom and Onion Potato Gratin


Ingredients:
butter, onions, white button mushrooms, russet potatoes, blue cheese, mozzarella cheese

Directions:
Heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes] remove with a slotted spoon to a bowl.
Add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes] transfer to a bowl.
Set oven to 375 degrees (oven rack to second-lowest position].
Butter a 3-4 quart casserole dish.
In a 2-quart saucepan combine the potatoes with the whipping cream (the potatoes on top do not have to be covered completely] bring to a boil; remove from heat and cool to warm (about 30 minutes] leaving the potatoes in the cream.
Transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
Sprinkle with HALF of the onions, then HALF of the mushrooms; season with salt and pepper.
The sprinkle ONE-THIRD of both cheeses over the mushrooms.
Make another layer of potatoes then the sprinkle the REMAINING onions and mushrooms over the potatoes then another third of both cheeses.
Make one more layer with the remaining potatoes.
Top with remaining cheeses.
Pour any leftover whipping cream evenly over the top and cover tightly with foil.
Make for 45 minutes.
Increase the oven temperature to 400 degrees.
Remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes].
Let stand for 15 minutes before serving (the mixture will thicken upon standing].
Hearty Beef Stew with Red Wine


Ingredients:
flour, pepper, beef chuck, olive oil, coarse onions, celery, garlic cloves, condensed beef broth, bay leaf, dried thyme leaves, parsley, potatoes, carrots, onions, mushroom, water, beef broth

Directions:
Combine flour and pepper; coat beef cubes.
Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
Sauté onion, celery  and garlic until tender.
Return beef to pan.
Add beef, broth, wine and spices.
Bring to a boil, stirring occasionally.
Reduce to simmer, cover and continue  cooking for 1-3/4 hours.
Add remaining vegetables and cook covered another 45  minutes longer or until meat and vegetables are tender, but not mushy.
Thicken  broth if necessary with 2 tablespoons of  the flour mixed with 2 tablespoons  water.
Simmer until thick.
Bare Cupboards Dinner Party Casseroles


Ingredients:
lean ground beef, olive oil, canola oil, onions, celery & leaves, carrots, Italian-style tomatoes, salt, oregano, pepper, garlic powder, pasta noodles, frozen chopped spinach, parmesan cheese

Directions:
Brown meat in enough oil to keep meat from sticking, about 5 minutes; drain fat.
Add onions, celery, carrots, and cook another 5 minutes, stirring occasionally.
Add tomatoes, salt, oregano, pepper, and garlic powder (all seasonings to taste].
Bring sauce to a boil, then lower the heat, cover, and let simmer for 1 hour.
Meanwhile, cook your pasta,timing it so that it is ready when the sauce has finished simmering.
Mix pasta, sauce and spinach all together, then pour into 2 greased 9x13" casseroles.
Sprinkle each casserole with Parmesan cheese and bake at 350 F for about 30 minutes, or until bubbly (uncovered].
Roasted Asparagus with Balsamic Vinegar
Category: side-dish
By Gemini26

A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.

Ingredients:
2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
½ pinch ground sea salt
⅛ teaspoon ground black pepper
3 tablespoons balsamic vinegar

Directions:
Preheat oven to 400 degrees F (205 degrees C). Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat. Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

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

Calories: 75
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 7.1 g
Sugars: 3.9 g
Dietary fiber: 3.1 g
Protein: 3.4 g
Sodium: 31.7 mg
Chocolate Coffee Toffee Chex Mix


Ingredients:
pecan halves, instant coffee granules, hot water, powdered sugar

Directions:
1.  In a large bowl, mix the cereals, pretzels and pecans. Sprinkle toffee bits  on top of the cereal mixture.
2.  In a small microwavable bowl, stir coffee granules and water until coffee is dissolved. Add Chocolate chips and butter. Microwave uncovered on High 1 1/2 minutes, stirring after 1 minute, until mixture is smooth. Pour over cereal mixture; stir until evenly coated. Pour in  2 gallon food storage plastic bag.
3.  Add powered sugar. Seal bag; shake evenly until well coated. Spread on wax paper or foil to cool. Store in airtight cotainer.
PBJ 'Sushi' Kid's Bento Box
Category: main-dish
By fabeveryday

A fun, easy take on a classic kid's meal - bento box style!

Ingredients:
1 (8 inch) flour tortilla
peanut butter
1 tablespoon grape jelly, or to taste
1  banana, sliced
1 ½ tablespoons chocolate syrup, or to taste

Directions:
Spread peanut butter over half of the tortilla; cover the other half with jelly. Roll up the tortilla, starting on the jelly side, and seal. Slice into sushi roll-sized pieces. Serve in a bento box, with banana and chocolate syrup ('ginger' and 'soy sauce') placed in separate compartments.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 bento box

Calories: 493.7
Fat: 12.4 g
Saturated fat: 2.8 g
Carbohydrates: 89.4 g
Sugars: 39.6 g
Dietary fiber: 6.6 g
Protein: 10.3 g
Sodium: 336.7 mg
Baked Cauliflower With Italian Seasoning


Ingredients:
cauliflower, margarine, garlic powder, dried basil, oregano

Directions:
Cut the bottom of the stem off of the head of cauliflower. Do not break apart the florets.
Cut an X in the bottom stem.
Steam the cauliflower for 10 minutes, turn over and steam for another 5 to 10 minutes, until it is fork tender.
Place the cauliflower in a baking dish.
Melt the margarine and mix in the bread crumbs, garlic powder, basil and oregano.
Spoon the breadcrumb mixture over the top and sides of the cauliflower.
Bake in a 350 degree oven for 10 - 12 minutes until the breadcrumbs are golden.
Raspberry Dressing


Ingredients:
"raspberry vinegar"

Directions:
"In blender combine raspberry vinegar and raspberry jam, slowly with motor running.  Add oil till emulsified."
Real Hummus
Category: appetizers-and-snacks
By ROYHOBBS

This hummus is a family recipe passed down from many generations. Eat with warm pita bread.

Ingredients:
2 cloves garlic, divided
1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Directions:
In a blender, chop garlic. Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Prep time: 15 mins
Total time: 15 mins
Yields: 2.5 cups

Calories: 54.3
Fat: 2.5 g
Saturated fat: 0.3 g
Carbohydrates: 6.8 g
Sugars: 0.1 g
Dietary fiber: 1.4 g
Protein: 1.6 g
Sodium: 198.8 mg
Baby Food Soft Dog Treats


Ingredients:
"powdered milk"

Directions:
Preheat oven to 350. Grease cookie sheet., Mix all ingredients., Roll in small balls, place on cookie sheet, flatten slightly., Bake for 15 minutes or until brown. Cool on rack., Store in refrigerator or freeze.
Broccoli Salad


Ingredients:
broccoli florets, bacon, red onions, roasted sunflower seeds, dried cranberries, raisins, white vinegar, granulated sugar, Miracle Whip

Directions:
"Cut the broccoli crowns into bite size pieces. Add the onions. Toss well. Chill. Add the hot bacon drippings and crumbled bacon. Toss well again. Add the sugar and vinegar. Toss. Add the sunflower seeds, craisins, and raisins. Mix until all ingredients are well distributed. Begin adding the miracle whip. Continue mixing the salad and adding miracle whip until you acquire the right consistency. Let salad chill in the refrigerator for a couple hour to let all the flavors marry. It is even better the next day. Enjoy!"
Pink Beet Crust Pizza


Ingredients:
warm water, dry active yeast, flour, salt, honey, beet, pesto sauce, mozzarella cheese, beet, asparagus, cherry tomatoes, eggs, arugula

Directions:
Preheat oven to 500 degrees F (with pizza stone if you have one].
Stir water and yeast together in a bowl until well-combined.
Add flour, salt, honey and pureed beets to the yeast mixture and mix together.
Turn the dough out onto a floured countertop and knead it until the flour is mixed inches If the dough is too sticky, add more flour until it's workable.
Form dough into a ball and place in an oiled bowl. Cover with plastic wrap and let rise in a warm place for 2 hours.
When it's doubled in size, divide dough in half for two 12-inch crusts (or refrigerate one of them for later].
Grease a piece of parchment paper and stretch the dough out on top of it. Place another piece of parchment on top of the dough and use a rolling pin to flatten the dough further to 1/4-inch thickness.
Top the dough with a thin layer of pesto. Then add mozzarella (sliced or shredded], sliced beets, asparagus and sliced cherry tomatoes. Bake pizza on a pizza stone or baking sheet for 5-8 minutes or until crust is lightly brown.
Remove from oven and garnish with soft-boiled eggs and arugula.
Cheesy Bacon Cheddar-Topped Muffins


Ingredients:
flour, yellow cornmeal, baking powder, salt, cayenne, bacon, half-and-half, full-fat milk, butter, egg, cheddar cheese

Directions:
Set oven to 400 degrees F.
Prepare and generously grease 18 muffin tins.
In a skillet cook the bacon until crisp; remove to a plate, and save about 2 tablespoons of bacon drippings.
Crumble the bacon when cool enough to handle.
In a bowl combine flour, cornmeal, baking powder, salt and cayenne.
Add in the shredded cheese and crumbled bacon (and chopped green onions if using].
In a small cup or bowl combine the 2 tablespoons melted butter and 2 tablespoons bacon fat.
In a medium bowl whisk the egg, then add in the half and half cream and the butter/bacon grease mixture; whisk to combine, then add into the dry ingredients; mix well to combine (if you find that the mixture is a little dry then add in another tablespoon melted butter].
Fill the muffin tins about 3/4 full.
Sprinkle with finely grated cheddar cheese.
Bake for about 20 minutes, or until muffins test done.
Sour Cream Cheese Casserole
Category: meat-and-poultry
By D.Wilson

This casserole combines the flavors of sour cream, cream cheese and creamy chicken and mushroom soups, all topped with buttery, round crackers. Super easy to make - not the prettiest looking dish, but tastes great and kids love it! My sister-in-law gave this to me a few years back.

Ingredients:
4  skinless, boneless chicken breast halves - cooked and cubed
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of chicken soup
½ (8 ounce) package cream cheese
½ cup sour cream
1 cup crushed buttery round crackers

Directions:
In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of the cracker crumbs. Mix well and cook until all blended together and cream cheese has melted. Preheat oven to 350 degrees F (175 degrees C). Transfer casserole mixture into a lightly greased 9x13 inch baking dish and top with remaining cracker crumbs. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until crackers turn golden brown. Spoon into bowls and enjoy!

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 381.8
Fat: 24.7 g
Saturated fat: 10.2 g
Carbohydrates: 14.3 g
Sugars: 1.7 g
Dietary fiber: 0.2 g
Protein: 24.7 g
Cholesterol: 88 mg
Sodium: 863.3 mg
Cauliflower and Cheddar Soup


Ingredients:
olive oil, yellow onion, garlic cloves, caraway seed, cauliflower, vegetable broth, cheddar cheese

Directions:
heat olive oil in large saucepan over medium high heat.
cook onion until softened and starting to color.
add garlic and caraway seeds, cook for one minute or so, for the love of taste, don't burn the garlic!
add broth and cauliflower chunks, bring to a boil.
let the whole thing simmer until everything is soft.
either cool the soup a little and toss it into a blender or food processor -OR- whack around with a stick (immersion] blender. *WARNING: hot soup will attempt to splash directly into your eye*.
heat the whole thing back up again, and whisk in the cheese until it is fully incorporated.  No stringy bits or clumps.
Season to taste with salt and pepper, serve.
Toddlers Tasty Tuna Risoni


Ingredients:
character(0]

Directions:
Boil Risoni and vegetables in a pot until cooked then drain., Stir through Tuna and serve.
Cream of Corn


Ingredients:
Miracle Whip, salt

Directions:
Add the corn with 1/2 of the brine tothe pot and set to low. Add the condiment of choice.
Add the salt and blend. Sprinkle with chili chipotle and enjoy.
Strawberry Cream Cheese Cobbler
Category: desserts
By Nauntie

I recently saw a recipe online for strawberry cream cheese cobbler. Well, this is my version. It is awesome!

Ingredients:
½ cup butter, melted
1 cup milk
1 cup all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh strawberry halves
1 (4 ounce) package cream cheese, cut into small pieces

Directions:
Preheat oven to 400 degrees F (200 degrees C). Pour melted butter into the bottom of a 9x13-inch glass baking dish. Mix milk, flour, sugar, baking powder, and salt together in a small bowl; pour over the butter in the baking dish. Arrange strawberry halves in a layer into the baking dish. Dot the strawberries with the cream cheese pieces. Bake in preheated oven until top is golden brown and edges are bubbling, 30 to 45 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 servings

Calories: 221.8
Fat: 11.5 g
Saturated fat: 7.2 g
Carbohydrates: 28 g
Sugars: 18.9 g
Dietary fiber: 0.8 g
Protein: 2.7 g
Cholesterol: 32.3 mg
Sodium: 269.3 mg
Stir Fried Pork With Vegetables (Ww)


Ingredients:
olive oil, onions, broccoli florets, red bell pepper, zucchini, sugar snap pea, fresh thyme, dried thyme, salt, black pepper, white wine vinegar

Directions:
In large nonstick skillet, heat oil; add onions.
Cook over medium-high heat, stirring frequently, 5 minutes, until softened.
Add broccoli and 1/4 cup water; cook, covered, 4 minutes, until broccoli is tender.
Add bell pepper, zucchini and peas; cook, covered, 2 minutes, until bell pepper is tender.
Move vegetables to sides of skillet, making a well in center; place pork, thyme, salt and black pepper into well.
Cook pork mixture, stirring frequently, 6 minutes, until pork is browned on all sides.
Add vinegar; toss pork mixture and vegetables together.
Cook, continuing to toss, 3 minutes, until pork is cooked through.
SERVING (1 1/2 CUPS] PROVIDES: 1/2 Fat, 2 3/4 Vegetables, 2 Proteins.
PER SERVING: 190 Calories, 7 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol, 226 mg Sodium, 14 g Total Carbohydrate, 5 g Dietary Fiber, 20 g Protein, 82 mg Calcium; 3 points.
Vegetarian Enchiladas
Category: world-cuisine
By Kerry McClellan Lipitz

These delicious, meatless enchiladas are a terrific vegetarian option. Serve with avocado slices and sour cream.

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 ears fresh corn, shucked and kernels scraped from cob
1 teaspoon ground oregano
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly cracked black pepper
2 ½ cups chopped baby spinach
3 tablespoons chopped flat-leaf parsley
1 (14 ounce) can pinto beans, rinsed and drained
1 (8 ounce) package shredded Mexican-style cheese blend, divided
1 (10 ounce) can enchilada sauce, divided
8 (10 inch) flour tortillas

Directions:
Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add corn kernels, oregano, cumin, salt, and pepper. Saute, stirring occasionally, for 10 minutes. Add spinach and parsley, cover, and cook for an additional 2 minutes. Preheat the oven to 350 degrees F (175 degrees C). Place drained pinto beans into a separate bowl and mash with a potato masher or fork until they are almost paste-like. Place 1/2 of the shredded cheese in a bowl for easy enchilada assembly. Pour 1/2 of the enchilada sauce into a 9x13-inch baking dish. Assemble enchiladas: take 1 flour tortilla, smear some mashed beans vertically along the right side of the tortilla. Place 2 to 3 tablespoons corn mixture on top of the beans, and then some shredded cheese on top of the corn mixture. Starting at the right edge, roll tortilla to the left and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and fillings. Pour remaining enchilada sauce evenly on top of rolled tortillas. Sprinkle with remaining cheese and any remaining corn mixture. Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 8 enchiladas

Calories: 452.1
Fat: 17.6 g
Saturated fat: 8.4 g
Carbohydrates: 57.7 g
Sugars: 3.8 g
Dietary fiber: 6.6 g
Protein: 17.3 g
Cholesterol: 27.3 mg
Sodium: 1026.8 mg
Apricot-Glazed Pears


Ingredients:
pears, ice cream, ground cinnamon, cinnamon sticks

Directions:
Preheat oven to 350 degrees.  In a small bowl, combine the apricot preserves and orange juice.
Place the pears, cut side down, in an oven proof dish.  Top with the apricot mixture and bake until soft (25 min or so].
Let cool for 20 minutes.
Place 1 scoop of ice cream in each pear half; drizzle with the sauce from the baking dish.
Sprinkle with a pinch of cinnamon and carnish the plate with a cinnamon stick.
Tropical Sunshine


Ingredients:
golden rum, mango rum, fresh pineapple

Directions:
Stir together with ice and strain into a cocktail glass., Serve garnished with fresh pineapple, if desired.
Herb Vegetable Dip


Ingredients:
sour cream, mayonnaise, dill weed, tarragon leaf, parsley flakes, chives, paprika

Directions:
Mix together., Refrigerate for 2-3 hours before serving., Serve with assorted raw vegetables.
Ultimate Trail Snack Mix


Ingredients:
mini marshmallows, cashews, peanuts, chocolate chips, white chocolate chips, Teddy Grahams honey graham snacks, raisins

Directions:
"Mix all together in a large bowl. Store in an airtight container."
Kay's Easy Fudge


Ingredients:
sugar, evaporated milk, butter, salt, marshmallows, vanilla, pecans

Directions:
Combine the sugar, milk, butter, and salt in a pan; bring to a boil and cook for five minutes stirring constantly.
Add chocolate chips and continue to heat until chips are melted.
Remove from heat and add marshmallows, vanilla and the nuts.
Pour into a 8-inch pan and cool.
When cool you can cut into squares.
Ham and Rice Dinner


Ingredients:
cooked rice, cooked ham, butter, oleo, onion, celery, vermouth, prepared mustard, dried dill weed, sour cream, pimentos

Directions:
While rice is cooking, sautee ham in butter., Add onions and celery, cook over medium heat intil tender crisp., Stir in soup, wine, mustard, and dill weed, heat thoroughly., Add sour cream and pimento, Heat, but do not boil., Serve over hot rice.
Citrus Fruit Punch


Ingredients:
frozen limeade concentrate, water, orange Curacao, orange

Directions:
Combine all the concentrates with the water, then stir in the syrup, before chilling.
Pour into a large punch bowl & add ice, before SLOWLY pouring in the carbonated beverage, [& the curacao, if desired].
Garnish with the sliced oranges, if desired.
Lemon Ginger Macaroon Cake


Ingredients:
butter, eggs, sugar, lemon, zest of, lemon juice, powdered ginger, flour, flour

Directions:
Preheat oven to 350 degrees.
Whisk all the ingredients together except for the flour.  Once well blended, mix in the flour.
Pour into a nonstick pan and bake for 30 to 40 minute.
Indian Style Energy Bars


Ingredients:
oats, dates, jaggery, water, ghee

Directions:
Mix together all dates and nuts. You can add chocolate chips, raisins, peanut butter etc. Here I added almonds, pistachios, melon seeds, dates, peanuts, walnuts.
Now break the jaggery into small pcs, this will help in easy melting of jaggery.
Take a large pot and add half cup water and crushed jaggery. Cook on low heat, until all jaggery pcs have melt down, forming a syrup like consistency.
Add ghee now and cook for 1 minute, keep stirring.
Now add nuts mixture to the syrup, mix in very well in order to let jaggery syrup coat all nuts. In case it seems dry add water to make it all stick together.
Turn off heat now.
Now pour it out onto a cookie sheet, spread evenly.  Let cool for a minute and cutout shape as desired.  I have made simple rectangles, like bars.
Let it cool at room temprature. Will turn hard as it dries.
World's Greatest French Toast


Ingredients:
French baguette, eggs, milk, cinnamon, nutmeg

Directions:
mix eggs, milk and cinnamon into large bowl (large enough for bread to fit into].
swirl bread around egg mix until both sides are completely covered.
cook over medium heat until both sides are golden brown and no longer wet.