xiaoxl/recipe_data huggingface dataset:
Simply Delicious Chocolate Peanut Butter Crispy Squares !


Ingredients:
peanut butter, liquid honey, peanuts

Directions:
In a pot, melt the first three ingredient on low heat while stirring constantly., Once melted, add in remaining ingredients., Pour into a parchment lined or well buttered 9x13 pan., Smooth and lightly press contents into your pan using the back of a spoon., Refridgerate for 30 minutes., Cut into desired slices and serve., Enjoy!
Chicken Salad Deluxe


Ingredients:
mayonnaise, half-and-half, chicken breasts, onion, celery rib, carrot, shell macaroni, celery, green grapes, water chestnuts, onion, lettuce leaf, parsley, star fruit, cantaloupe

Directions:
Combine salad dressing, mayonnaise,half and half, seasoning,salt and pepper in a small bowl, blend, cover, refrigerate overnight to blend flavors.
Place chicken, onion slices,carrot & celery in dutch oven, add enough cold water to cover; cover,bring to boil, reduce heat to low, simmer 7 minutes until chicken is no longer pink.
Drain chicken, discarding vegetables and liquid, refrigerate chicken until cool, cut chicken into 1/2" pieces.
Cook shells until al dente', drain, cover and refrigerate until chilled.
Combine chicken,shells,dicedcelery,grapes,almonds,water chestnuts & chopped onion in a large bowl, pour dressing over, toss gently to coat.
Serve on lettuce-lined plates, garnish if desired; serve with cantaloupe slices.
Spinach Casserole (Creamed)


Ingredients:
frozen chopped spinach, milk, eggs, butter, parmesan cheese

Directions:
Preheat oven to 350 degrees., Mix all ingredients together and pour into a 2-quart baking dish., Bake for 45 minutes.
Rich Roasted Veggie Stock


Ingredients:
carrots, celery ribs, onion, tomatoes, garlic cloves, mushrooms, water, parsley, whole black peppercorn

Directions:
Preheat oven to 400°F.
Place carrots through mushroms on a foil-lined baking sheet. Pour 1/4 cup water overtop of the vegetables.
Roast for 20 minutes.
Scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns.
Bring stock to a boil, then reduce heat to a simmer.
Cook, covered, 1 hour, then uncover and simmer 1 hour longer.
Strain stock, discard solids and keep in fridge or freezer to store.
Orange-Ginger Sesame Sauce


Ingredients:
brown sugar, rice vinegar, garlic cloves, ginger, soy sauce

Directions:
In a sauce pan combine sugar, vinegar, garlic and ginger.
Cook on low. heat for eight minutes or until caramelized.
Add all the other items, bring to a boil then reduce heat and let simmer for 10 minutes.
Note: I had to add about 1 tblspn corn starch to thicken sauce for my liking.
Seafoam Squares


Ingredients:
shortening, margarine, white sugar, brown sugar, milk, vanilla, flour, baking powder, baking soda, salt, chocolate chips, brown sugar, walnuts

Directions:
Cream tog shortening, 1/4 cup brown sugar and 1/4 cup white sugar; then add beaten egg yolks, milk, flour, baking powder, baking soda and salt.
Spread evenly into a greased 9 x 13 inch pan.
Spread with chocolate chips.
Beat the egg whites, then add 1 cup brown sugar and walnuts.
Spread on top of the mixture in the baking pan and bake for about 30 minutes in a 350 degF oven.
Vegan Mexican Pie


Ingredients:
corn, vegan butter, salt, pepper, avocado, cilantro, corn tortilla, tortilla chips, vegan cheddar cheese, green onion, tomatoes

Directions:
Mix the beans with 1/2 packet of taco seasoning and spread half on the bottom of a pie pan or small casserole dish.
Saute the corn in the butter/salt/pepper for 2 minutes.
Meanwhile, cover the beans with a layer of torn corn tortillas.
Next layer half of the corn, all of the avocado, and some cilantro. Season this layer with a little salt and a lot of lime juice.
Add another layer of torn corn tortillas, the rest of the beans and corn. Cover with crushed tortilla chips and cheddar.
Broil until cheese is melted.
Pour ranch over top of pie and garnish with green onions,tomatoes, and cilantro.
Green Tea Almond Cookies


Ingredients:
all-purpose flour, baking powder, salt, raw sugar, honey, canola oil, butter, shortening, egg, vanilla

Directions:
Preheat oven to 350 degrees.
Combine flour, baking powder and salt and contents of the two Elmstock green tea bags in a bowl
In a mixing bowl blend butter, oil, sugar or honey well by hand or with an electric mixer
Add egg and vanilla and beat until smooth.
Add the flour mixture gradually until al ingredients are well blended
Store covered in the refrigerator for an hour.
Grease baking sheet.
Drop one tablespoon mounds two inches apart on baking sheet
Press an almond sliver in center of mound (optional].
Bake for 15 minutes until light golden brown.
Cool and serve.
Stellas


Ingredients:
pecans, granulated sugar, cinnamon, flour, butter, sour cream

Directions:
Combine nuts, sugar, and cinnamon in a small bowl. Set aside.
Sift flour in a medium size bowl. Cut in butter until mixture is crumbly. Stir in sour cream.
Work dough with spoon or hands just until it holds together. Wrap in foil or plastic wrap; refrigerate 6 hours.
Divide dough into 4 equal parts. Work with one at a time, leaving rest refrigerated. Dough will be soft and sticky.
Sprinkle work surface with flour, then heavily with sugar. Shape dough into a ball. Roll out to a round a little larger than 8 inches. Dough should be quite thin.
Cut into an 8-inch circle. Refrigerate scraps.
Brush circle with beaten egg white. Sprinkle with nut mixture (about 1/3 cup].
Cut into 8 equal wedges. (I find a pizza cutter works best].
Roll each wedge from wide end, tucking point underneath. Place 1 inch apart on ungreased cookie sheet.
Repeat with remaining dough.
Brush tops with egg white. Sprinkle with remaining nut mixture.
Form scraps of dough into ball, roll out, cut, and roll as above.
Bake in preheated 400° oven for 15 to 20 minutes or until light brown.
Remove cookies to wire racks. Cool. Store in tightly covered container up to 2 weeks.
Prep time does not include refrigeration time.
Curried Chicken Tea Sandwiches


Ingredients:
red apples, dried cranberries, celery, pecans, green onions, mayonnaise, lime juice, curry powder, lettuce leaf

Directions:
Combine the fist 6 ingredients thru green onions.
Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat.
Cover and refrigerate until ready to serve.
Cut each slice of bread with a 3" heart-shaped cookie cutter; top with lettuce and chicken salad.
Tuna Lime Tostadas
Category: world-cuisine
By KMOUSE

This refreshing recipe is great for a hot summer day! White albacore tuna, onion, and corn are mixed with the flavors of lime, cilantro, and piquant hot sauce. Serve on a tostada or in a taco shell!

Ingredients:
3 (5 ounce) cans solid white tuna packed in water, drained
½ (10 ounce) can sweet corn, drained
½  onion, finely chopped
1 bunch cilantro, finely chopped
2 tablespoons salsa
1  lime, juiced
hot sauce to taste
salt and pepper to taste
sour cream, for topping
8  tostada shells

Directions:
With a fork, flake tuna into a bowl. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste. Stir to combine, then spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce.

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

Calories: 138.9
Fat: 4.1 g
Saturated fat: 1.4 g
Carbohydrates: 12.3 g
Sugars: 1.2 g
Dietary fiber: 1.3 g
Protein: 13.7 g
Cholesterol: 16.5 mg
Sodium: 217.1 mg
New York Style Potato Salad


Ingredients:
new potatoes, lemon juice, celery ribs, hard-boiled eggs, red onion, fresh parsley, mayonnaise, cider vinegar

Directions:
Boil the potatoes just until tender when pierced with a fork.
Drain, peel and dice.
Toss with the lemon juice, oil and salt and pepper to taste.
Let cool.
Add the celery, eggs, chopped red onion,  and parsley toss gently.
Combine 1 cup mayonnaise with vinegar, blend well then toss over the potato salad, gently folding until completely coated.
Add more mayonnaise, if necessary.
Baked Oriental Chicken


Ingredients:
skinless chicken thighs, soy sauce, ginger, garlic, star anise, water

Directions:
Combine all ingredients except the chicken in a saucepan or flame-proof casserole, bring to boil over medium heat.
Add chicken thighs, simmer for 2 minutes, turning the chicken to coat with sauce.
Transfer pan/casserole to oven (preheated to 400°F/200°C] and bake uncovered for 40mins, turning once halfway through the cooking time.
Sprinkle with shredded green onions and red chilli before serving with plain jasmine rice.
Sun Drenched Pasta Salad


Ingredients:
bow tie pasta, broccoli, red bell pepper, onion, garlic cloves, sun-dried tomato, marinated artichoke, parmesan cheese, salt, pepper, red pepper flakes, fresh basil

Directions:
Cook bow-tie pasta according to package direction in a large pot of boiling, salted water.
Add the brocolli to the pot for the final two minutes of cooking.
Drain well.
In a very large bowl, combine all the other ingredients, gently combining to thoroughly coat salad with the dressing and seasonings.
Taste and adjust salt, pepper, Parmesan, red pepper flakes, or additional oil and vinegar.
Refrigerate for a few hours before serving.
Tuna Pasta Salad
Category: salad
By Dianne VanHuss

A pasta salad that is sure to please every time!

Ingredients:
1 cup seashell pasta
1 bunch green onions, chopped
½ cup iceberg lettuce, rinsed and chopped
1 (5 ounce) can tuna, drained
1 (15 ounce) can peas, drained
½ cup shredded Cheddar cheese
½ cup creamy Italian salad dressing, or more to taste

Directions:
Fill a large pot with lightly salted water and bring to a boil. Stir in seashell pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Place green onions and lettuce in a large bowl. Add pasta, tuna, peas, and grated Cheddar cheese; mix well. Stir in dressing; toss to coat.

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

Calories: 260.1
Fat: 11.5 g
Saturated fat: 3.2 g
Carbohydrates: 25.3 g
Sugars: 4.8 g
Dietary fiber: 4 g
Protein: 13.4 g
Cholesterol: 16.2 mg
Sodium: 378.7 mg
Pickle-Juice Bread-Machine Bread
Category: bread
By Curmudgeon

This recipe, the product of long experimentation, produces a dense and zesty loaf. Warning: highly addictive (in the best way)!

Ingredients:
1 ½ cups pickle juice
½ cup water
3 tablespoons vegetable oil
¾ teaspoon salt
3 ½ tablespoons white sugar
½ cup wheat germ
¾ cup rolled oats
1 ¼ cups whole wheat flour
3 cups all-purpose flour
1 teaspoon active dry yeast

Directions:
Put dill pickle juice, water, vegetable oil, salt, white sugar, wheat germ, oats, whole wheat flour, all-purpose flour, and yeast, respectively, in the pan of a bread machine. Select Sandwich and Three-Pound Loaf settings; press Start. Cycle should take about 3 hours 10 minutes to complete. Remove loaf from bread pan and allow to cool on wire rack at least 20 minutes before slicing.

Prep time: 10 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 40 mins
Yields: 1 3-pound loaf

Calories: 178.3
Fat: 3.6 g
Saturated fat: 0.6 g
Carbohydrates: 31.9 g
Sugars: 2.9 g
Dietary fiber: 2.7 g
Protein: 5.1 g
Sodium: 111 mg
Salmon Pasta Pomodoro
Category: main-dish
By marynlc

An easy, light yet filling, pasta pomodoro dish with salmon. Goes great with colorful steamed mixed veggies.

Ingredients:
1 (8 ounce) package spaghetti
¼ cup extra-virgin olive oil
1  onion, chopped
1 tablespoon minced garlic
4 (4 ounce) salmon fillets
salt and pepper to taste
3  Roma tomatoes, chopped
1 tablespoon chopped fresh basil
½ cup grated Parmesan cheese

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1 cup of the pasta water. Drain well in a colander set in the sink. Heat olive oil in a large skillet over medium-high heat. Place onion and garlic in the skillet in an even layer then lay salmon fillets on top. Place a lid on the skillet and cook the salmon until it flakes easily and the onions are tender. Flake all of the salmon. Season with salt and pepper, then reduce the heat to medium. Toss the spaghetti, tomatoes, and basil with the salmon and sprinkle with Parmesan cheese. Stir in some of the pasta water if the pasta becomes dry.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 615.6
Fat: 30.3 g
Saturated fat: 6.4 g
Carbohydrates: 49.1 g
Sugars: 5.2 g
Dietary fiber: 3.4 g
Protein: 35 g
Cholesterol: 75.8 mg
Sodium: 229.4 mg
Homemade Tortilla Bowl
Category: everyday-cooking
By Jeanette

The first time I had a tortilla bowl was also the first time I had fried ice cream. It was years ago at an old restaurant called Chi Chi's. Fill with desired fillings, such as ice cream or taco salad.

Ingredients:
4 cups vegetable oil for frying
4  corn tortillas
4  canning jars

Directions:
Heat oil in a large, heavy saucepan for about 7 minutes. Ensure oil is hot enough by sticking the end of a wooden spoon into the oil; bubbles should form around the wood start to float up. Place 1 tortilla on a slotted spoon and bottom of 1 jar on top of tortilla; lower into the hot oil. Carefully remove spoon, making sure not to tear the tortilla. Mold tortilla around the bottom of the jar using the spoon; cook for about 1 minute. Remove the jar and tortilla bowl from oil using tongs, tilting the tortilla bowl so excess oil goes back into the saucepan. Lay bowl on a paper towel-lined plate to drain and cool. Repeat with remaining tortillas and jars.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 4 bowls

Calories: 251.2
Fat: 22.7 g
Saturated fat: 2.9 g
Carbohydrates: 11.6 g
Sugars: 0.2 g
Dietary fiber: 1.6 g
Protein: 1.5 g
Sodium: 11.7 mg
Marie Callender's  Style Cornbread


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

Directions:
Mix dry ingredients together in large bowl.
Mix wet ingredients in another bowl; then combine with dry and stir till combined.
Pour into ungreased 8x8” pan and bake 20-25 min at 400°F.
Homemade Instant Coffee Recipe .....cafe Viennese


Ingredients:
sugar, vanilla extract, instant coffee, skim milk powder, cinnamon

Directions:
Step 1:
Mix the sugar with both the almond and vanilla extracts (Ingredients Part 1]. Stir with a fork until there is no more moisture.
Step 2:
Stir in the rest of the ingredients (Ingredients Part 2]. Sift everything together to blend thoroughly.
Step 3: Store in an airtight container and use 2 to 3 teaspoons per 1 cup of boiling water.
Japanese Tonkatsu (Pork Chops)


Ingredients:
Dijon mustard, soy sauce, mirin, honey, rice vinegar, boneless pork chops, salt, fresh ground pepper, flour, eggs, panko breadcrumbs, corn, cabbage, lemon wedge

Directions:
Whisk first four ingredients in small measure until combined; set sauce aside.
Season pork chops (preferably 3/4" thick] with salt and pepper mixture. Dredge each chop in flour, until coated, then dip chops in eggs and then in breadcrumbs, pressing crumbs to adhere.
Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add pork.   Cook first side 3 to 4 minutes, or until golden brown. Turn pork, and cook second side 3 to 4 minutes, adjusting heat, if necessary, so chops cook rapidly but coating does not burn, or until golden brown and cooked through.
Make a mound of cabbage on each of 4 plates.  Drizzle cabbage with a bit of sauce, then top with a chop.  Serve with lemon wedges and remaining sauce.
Breaded Zucchini Circles


Ingredients:
zucchini, mayonnaise, egg, pepper, parmesan cheese

Directions:
Preheat oven to 400*
Slice the zucchini into 1/4 inch thick circles or cut into strips.
Mix the mayonnaise, and egg together , and dip each zucchini slice into mixture.
Mix the bread crumbs and pepper together  and parmesan cheese and spread this mixture out on a flat plate.
Press each zucchini slice into the bread mixture, coating both sides.
Arrange the coated slices on a slightly greased cookie sheet and bake for 25-30 monutes.
Turn once.
The zucchini should be tender no the inside but crisp on the outside.
Mustard and Honey Butter ( for Damper )


Ingredients:
butter, honey

Directions:
"Place all ingredients in a mixing bowl and cream all ingredients with an electric mixer until combined."
English Roast Beef
Category: world-cuisine
By SHADOWS1

A pot roast that can't be beat! A blend of flavors you never would expect. This has become a favorite of my historical interpreter friends. Wine can be substituted for water in the roasting pan if you like.

Ingredients:
5 pounds beef round roast
salt and pepper to taste
2 tablespoons butter
½ cup water
½ teaspoon dried sage
½ teaspoon dried mint
1  medium onion, sliced  (Optional)
1 clove garlic, minced  (Optional)
⅛ teaspoon seasoning salt  (Optional)
⅛ teaspoon red pepper flakes  (Optional)
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup cold water
¼ teaspoon dried sage
¼ teaspoon dried mint

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using. Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm. Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 8 servings

Calories: 547.3
Fat: 31 g
Saturated fat: 13.2 g
Carbohydrates: 2.3 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 61.2 g
Cholesterol: 184.4 mg
Sodium: 255.4 mg
Gold Cake With Easy Fudge Frosting


Ingredients:
butter, sugar, vanilla, eggs, salt, baking powder, unsifted flour, milk, butter, salt, vanilla, confectioners' sugar, milk

Directions:
For cake:  In a bowl, cream butter until light.  Gradually beat in sugar and vanilla.  Beat in eggs, one at a time.  Add salt and baking powder, mixing well.
Add unsifted flour alternately with milk, beginning and ending with flour.  Pour the satiny batter into a greased and floured 13x9x2-inch baking pan.  Bake in a preheated 350-degree oven for 25 minutes, or until a cake tester comes out clean.  Let cake cool in pan on rack.  Frost.
For frosting:  In the upper half of a double boiler, over hot water, melt chocolate with butter.  Stir in salt and vanilla.  Remove from heat and blend in confectioner's sugar alternately with milk, beating smooth after each addition, until the consistency that will spread nicely.  Spread over cooled cake.
Bumelos De Masa (Sephardic Pancakes)


Ingredients:
eggs, salt, cold water, matzo meal, walnut oil, honey, walnuts

Directions:
In a deep mixing bowl, beat the eggs well., Add the salt and cold water, whisking well and thoroughly., Mix in the matza meal. The batter should be like a thin pancake batter., Pour 1/4 inch of oil into a 12-inch skillet., Heat over medium-high heat., Pour 1/4 cup batter into the skillet. It will spread into a little pancake., Repeat until you have four or five pancakes frying., Regulate the heat, adjusting it to prevent burning as the bumuelos cook., Fry 3-4 minutes on each side and drain the bumuelos on paper towels., Serve with honey poured over the pancakes and sprinkle with chopped walnuts.
White Chocolate Fudge #2


Ingredients:
white chocolate baking squares, sweetened condensed milk, cranberries

Directions:
Line 8 inch square pan with foil, with ends of foil extending over sides of pan.
Set aside.
Microwave chocolate and milk in large microwaveable bowl on medium 2-3 minutes or until chocolate is almost melted.
Stir until chocolate is completely melted.
Add almonds, cranberries and orange peel.
Stir until blended.
Spread chocolate mixture into prepared pan.
Refrigerate 2 hours or until firm.
Lift fudge from pan, using foil handles.
Cut into 48 pieces.
Store in tightly covered container in refrigerator up to 3 weeks.
(do not freeze].
Spaghetti Bread


Ingredients:
warm water, olive oil, parmesan cheese, sugar, garlic powder, salt, oregano, savory, rubbed sage, basil, marjoram, thyme, rosemary, bread flour, fast-rising active dry yeast

Directions:
In a mixing bowl, combine water, oil, cheese, sugar, salt and all remaining spices. Stir to dissolve sugar and salt.
Add 1 cup of flour and the yeast and mix well. Work in remaining flour, adding more if needed to form a nice, soft (not sticky] dough.
Cover and let rise until double in size.
Punch down and form into a loaf and place into a 9" x 5" loaf pan that has been greased.
Let rise until double.
Bake at 375° F for 25 to 30 minutes.
Veggie Dip


Ingredients:
sour cream, parmesan cheese, green onions

Directions:
Add all ingredients together in a bowl., Cover and refrigerate until ready to serve., enjoy!
Mom's Not Slimy Stewed Okra


Ingredients:
bacon, onion, okra, stewed tomatoes

Directions:
Sautee bacon and onions in a large frypan., Add okra and tomatoes., Turn heat on low and cook until okra is tender.
Aussie Scones


Ingredients:
self raising flour, baking powder, salt, caster sugar, egg, milk, butter

Directions:
Preheat oven until very hot!
Melt butter, beat egg in a bowl and add milk.
Mix baking powder, sugar flour and salt in a bowl.
Pour 1 into 2, mix - not too much.
Tip onto bench/board that is floured.
Mix together until smooth.
Pat down to ca. 2cm thick.
Cut out.
Push together slightly.
Bake in moderate / hot (225°C] oven for 12-15 minutes.
Serve with creme and jam (and tea!].
Country Cauliflower Casserole


Ingredients:
cauliflower, sour cream, cheddar cheese, green pepper, onions, salt, pepper, parmesan cheese, butter

Directions:
Cook cauliflower in medium sized pot filled with one inch water until tender then drain.
Stir in sour cream, cheese, crushed crackers, onions, peppers, salt & pepper.
Transfer to a greased 2-quart casserole dish. Sprinkle with breadcrumbs then drizzle with melted butter and top with Parmesan cheese.
Bake at 325 degrees for 30 minutes.
Tomato Sandwich from Italy


Ingredients:
tomatoes, fresh garlic, fresh basil, extra virgin olive oil, salt, pepper

Directions:
All ingredients in this recipe are to taste.
Assume that each person will eat at least a half loaf sandwich.
Build these sandwiches immediately before serving.
Slice tomatoes to 1/4 or 1/2 inch slices.
Crush lots of fresh garlic cloves.
Chop some basil leaves leave some whole for decoration.
Cut loaf of Italian bread in half crosswise.
Slice each half loaf lengthwise but NOT all the way through as you would for a sub sandwich.
Open each half loaf flat.
Drizzle a good amount of olive oil on both sides of the loaf.
Spread fresh garlic (to taste] on bottom of loaf.
Spread some chopped basil (to taste] on bottom of loaf.
Lay tomato slices on bottom of loaf slightly overlapping.
Add more garlic if desired.
Salt and pepper to taste.
Add some whole basil leaves for decoration.
Serve open for eye appeal.