xiaoxl/recipe_data huggingface dataset:
Old Fashioned Popcorn Balls


Ingredients:
sugar, water, butter, salt, vanilla

Directions:
Heat popcorn in oven at 300 degrees.
Stir and cook sugar, karo, water, butter and salt until sugar is dissolved.
Continue cooking WITHOUT stirring until mixture reaches 270 degrees on candy thermometer, (can use a kitchen thermometer] or until syrup forms a soft ball in cold water.
Add vanilla and pour slowly over popcorn.
Mix well.
Dip hands in water and form balls.
Wrap in plastic wrap and enjoy!
Big Mac Casserole


Ingredients:
lean ground beef, onion, dill pickle spears, fat-free American cheese, lettuce, tomatoes

Directions:
Brown beef and onion in a pan., Add diced pickle., Pour in an 11x8 casserole dish., Place the slices of cheese even over the beef mixture., Unroll crescent dough and lay on top.  Seams don't have to be pinched together., Bake at 350 until golden brown., Serve topped with lettuce, tomato, and Thousand Island.
Golden Syrup Russian Fudge


Ingredients:
sugar, butter, golden syrup, milk, salt, sweetened condensed milk, vanilla essence

Directions:
Place all the ingredients except the vanilla, into a medium-heavy saucepan.
Warm over a gentle heat until the sugar has dissolved.
Bring to a gentle boil and cook for about 15 — 20 minutes stirring occasionally, until it reaches the soft ball stage (120°C].
Remove from the heat and add the vanilla.
Beat (I use an electric mixer] until the fudge is creamy and thick and has lost its gloss for about 4 minutes.
Pour into a greased 20 cm cake pan.
Allow to cold and harden.
Enjoy!
Veg-All Pot Pie


Ingredients:
thyme, sage

Directions:
Preheat oven to 350°F.
In medium bowl, combine vegetables,chicken, soup, and seasoning.
Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
Top with remaining crust, crimp edges to seal and pick top with fork.
Bake at 350F for 60 minutes or until crust is golden brown and filling is hot.
Allow pie to cool slightly before cutting into wedges to serve.
(As requested, I copied this recipe exactly as it appears on the Veg-All label I have saved and have been using since the early 90's!].
Hungarian Chicken Livers


Ingredients:
chicken liver, olive oil, butter, dried sweet basil leaves, ground black pepper

Directions:
Saute the livers, sweet basil, and pepper in the olive oil and butter until done to your liking.
Pour all over a mound of white rice on a serving platter.
You can add more sweet basil or pepper according to your taste.
Sawmill Gravy


Ingredients:
breakfast sausage, flour, milk

Directions:
Cook sausage in a cast iron skillet.
When done, remove sausage from pan and pour off all but 2 tablespoons of fat.
Whisk flour into the fat and cook over low heat for 5 minutes.
Remove pan from heat and whisk in milk a little at a time.
Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens.
(Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.] Check seasoning, add crumbled sausage and serve over toast or biscuits.
Kansas Caviar


Ingredients:
cider vinegar, water, sugar, salt, pepper, ground cumin, crushed red pepper flakes, pinto beans, black beans, black-eyed peas, corn, Rotel Tomatoes, onion

Directions:
"In saucepan, combine vinegar, oil, water, sugar, salt and pepper.  Bring to a boil to dissolve sugar.  Cool to room temperature  Stir in cumin and red pepper flakes.  Combine remaining ingredients in a bowl, pour dressing over and mix well.  Cover and referigerate overnight.  Serve with tortilla chips."
Honey BBQ Sauce
Category: side-dish
By ews3942

Honey BBQ sauce that tastes very close to the BBW sauce. Tastes great on chicken, beef, pork, or anything else.

Ingredients:
1 cup ketchup
½ cup honey
¼ cup white vinegar
¼ cup molasses
1 teaspoon liquid smoke flavoring
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper

Directions:
Stir ketchup, honey, vinegar, and molasses together in a saucepan over medium heat until smooth; add liquid smoke, salt, black pepper, paprika, chili powder, onion powder, garlic powder, and cayenne pepper. Stir the seasonings into the ketchup mixture, reduce heat to low, and simmer until thickened, about 20 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 2 cups

Calories: 64.9
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 16.5 g
Sugars: 15 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 242.6 mg
Heather's Cilantro, Black Bean, and Corn Salsa
Category: appetizers-and-snacks
By hvoeltner

This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in.

Ingredients:
1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5  green onions, finely sliced
1 small red onion, finely chopped
1  red bell pepper, seeded and chopped
1 tablespoon minced garlic
¼ cup lime juice
1  avocado - peeled, pitted, and diced
2 tablespoons olive oil, or to taste

Directions:
Stir the  yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

Prep time: 25 mins
Total time: 25 mins
Yields: 72 servings

Calories: 30
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 4.9 g
Sugars: 0.7 g
Dietary fiber: 1.4 g
Protein: 1.1 g
Sodium: 84.9 mg
Spicy Orange Bran Muffins


Ingredients:
buttermilk, whole wheat flour, baking powder, baking soda, cinnamon, raisins, orange zest, egg, brown sugar, canola oil, molasses, honey

Directions:
Combine bran and buttermilk, let stand while assembling other ingredients., In bowl, combine remaining dry ingredients., In another bowl, combine egg, brown sugar, honey, molasses and oil., Mix well., Add bran mixture., Add dry ingredients., Bake in sprayed muffin tin in 375 degree oven for 20 minutes., Best served warm.
Thai Shrimp and Clam Curry
Category: world-cuisine
By Susan Forbes Marden

This sweet-hot Thai recipe can be made with shrimp or chicken and cooks up in minutes. Increase chile sauce and ginger for spicier flavor. Serve in shallow bowls over steamed brown rice.

Ingredients:
2 tablespoons peanut oil
1 large onion, halved and sliced lengthwise
1 large red bell pepper, seeded and sliced lengthwise
1 tablespoon chopped fresh ginger
2 cloves garlic, minced
1 teaspoon red chile paste, or more to taste
1 (14 ounce) can coconut milk
4 large fresh cherrystone clams, scrubbed
¼ cup chicken broth, or more as needed  (Optional)
1  fresh lime
1 teaspoon fish sauce
1 teaspoon brown sugar
3 tablespoons chopped fresh basil, divided, or more to taste
12  large shrimp, peeled and deveined

Directions:
Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper; saute until softened, about 4 minutes. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in red chile paste and coconut milk. Add the clams and simmer until flavors combine, 3 to 5 minutes. If curry appears too thick, stir in chicken broth. Finely grate zest from the lime. Stir half of the zest into the curry along with fish sauce and brown sugar. Squeeze some lime juice into the curry. Stir in half of the basil and shrimp; simmer curry until shrimp are opaque and cooked through, 5 to 10 minutes. Thin the curry with more chicken broth if needed. Scoop clams out of the curry, draining their juice back into the saucepan, and discard. Mix in remaining lime zest and basil before serving.

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

Calories: 349.8
Fat: 28.6 g
Saturated fat: 19.9 g
Carbohydrates: 13.4 g
Sugars: 5.1 g
Dietary fiber: 3.1 g
Protein: 14 g
Cholesterol: 97.4 mg
Sodium: 291.4 mg
Apple Puff Pancake
Category: breakfast-and-brunch
By KMKIDMAN5

Apples are baked into a breakfast cake. This is so delicious that you don't need to add any syrup. A great alternative to regular pancakes.

Ingredients:
6  eggs
1 ½ cups milk
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
2 tablespoons butter
2  apples - peeled, cored and sliced
3 tablespoons brown sugar

Directions:
Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside. Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top. Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 9 servings

Calories: 192
Fat: 6.9 g
Saturated fat: 3.2 g
Carbohydrates: 25.7 g
Sugars: 14 g
Dietary fiber: 1.1 g
Protein: 7.1 g
Cholesterol: 134 mg
Sodium: 212.6 mg
Creamed Eggs on Toast
Category: breakfast-and-brunch
By Chrissy

This is my husband's favorite use of leftover hard boiled Easter eggs.  Great comfort food!

Ingredients:
12  hard-cooked eggs, peeled
¼ cup butter
½ cup all-purpose flour
3 cups milk
1 tablespoon chicken bouillon granules
6 slices white bread, lightly toasted
salt and white pepper to taste

Directions:
Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside. Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 6 servings

Calories: 390.9
Fat: 21.7 g
Saturated fat: 9.9 g
Carbohydrates: 27.6 g
Sugars: 8.1 g
Dietary fiber: 0.9 g
Protein: 19.8 g
Cholesterol: 454.2 mg
Sodium: 586.4 mg
Cuban Capuchinos  (Cabezotes De Capuchino)


Ingredients:
sugar, cornstarch, sugar, water, Grand Marnier, lime, cinnamon stick, vanilla extract, anise seed

Directions:
Make syrup.
Pre-heat oven to 375°F Place cupcake liners in cupcake mold. In medium mixing bowl, beat yolks, egg white and 2 tbsp sugar for 15 minutes or until you’ve accomplished a very thick consistency. Slowly add starch, carefully folding it into mix. Pour mix into a plastic pastry bag with nozzle and fill cups 3/4 of the way. Place cupcake tray on top rack of oven. Bake approximately 15 minutes or until the tops are golden in color. To prevent them from burning, place an oven safe bowl of water at the back of the oven. Once cooked, remove from oven. Let cool for 5 minutes. Remove from cupcake liner and transfer to serving platter.
In medium sauce pan, bring water to boil and add 3 cups sugar, Grand Marnier, cinnamon stick, anise seeds, peel from lime and a few drops of the lime juice. Stir once. and let cook for 3 minutes. Add in vanilla extract and stir one more time. Remove from heat and let cool before pouring over capuchinos.
Light Italian Zucchini Crescent Pie


Ingredients:
zucchini, onions, parsley flakes, salt, garlic powder, dried basil leaves, dried oregano leaves, pepper, fat free mozzarella cheese, yellow mustard

Directions:
Heat oven to 375.
Spray 12 inches skillet with cooking spray; heat over medium heat until hot.
Add zucchini and onions and cook 7-9 minutes, stirring frequently, until tender.
Stir in parsley, salt, garlic, basil, oregano, and pepper.  Remove from heat and allow to cool for about 5 minutes.
In large bowl, mix egg product and chesse.  Stir in cooked vegetable mixture.
Seperate dough into 8 triangles.  In ungreased 10-in glass pie plate, press dough triangles in bottom and up side of plate to form crust; firmly press perforations to seal.
Spread mustard over bottom of crust.
Pour egg mixture evenly into crust-lined plate.
Bake 25-30 minute or until knife inserted near center comes our clean.  If necessary, cover edge of crust with strips of foil after first 15 minute of baking to prevent excessive browning.
Let pie stand for 10 minute before serving.
Large Chicken Pot Pie With Bisquick Crust


Ingredients:
celery, onion, broiler-fryer chickens, butter, margarine, chicken broth, salt, pepper, cayenne pepper, Bisquick, mayonnaise, milk

Directions:
Preheat the oven to 350°F.
Spay a skillet with non-stick spray, and sauté onion and celery with a little salt and pepper, over medium high heat.
Boil chicken in a deep pot with celery and onions.
When chicken has cooled enough, remove skin, debone, and chop; reserve the broth from boiling the chicken.
Mix milk, bisquick, and mayo (mixture will be runny]; set aside.
Pour melted butter into a 3x15x10-inch foil baking pan; set aside.
Mix chicken, vegetables, reserved broth, cream of potato, salt, and pepper, and pour mixture over melted butter in baking pan.
Pour bisquick mixture over chicken mixture.
Bake, uncovered, until golden brown (aprox 1 hour].
Spicy Slow-Cooked Beanless Chili
Category: soups-stews-and-chili
By JR Foodie

If you like spicy food like me, you will enjoy this chili; it's not for the faint of heart.

Ingredients:
2 pounds ground beef
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes
1  onion, chopped
2  jalapeno peppers, chopped
3 tablespoons chili powder
1 tablespoon cayenne pepper
2 teaspoons salt
2 teaspoons minced garlic
1 teaspoon ground black pepper

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir tomato sauce, diced tomatoes, onion, jalapeno peppers, chili powder, cayenne, salt, garlic, and black pepper together in the crock of a slow cooker; add ground beef and stir. Cook on High for 6 1/2 hours (or on Low for 10 hours).

Prep time: 10 mins
Cook time: 6 hrs 35 mins
Total time: 6 hrs 45 mins
Yields: 6 servings

Calories: 339.6
Fat: 19.3 g
Saturated fat: 7.4 g
Carbohydrates: 13.3 g
Sugars: 6.8 g
Dietary fiber: 4.1 g
Protein: 28.2 g
Cholesterol: 94.6 mg
Sodium: 1402 mg
Cottage Cheese Souffle
Category: side-dish
By Ivan

An ideal 'fridge cleaner' recipe. Substitute cheese and bacon with whatever leftovers you have in your fridge!

Ingredients:
4  eggs
6 ½ tablespoons whole wheat flour
1 teaspoon baking powder
1 pinch salt to taste
½ teaspoon minced garlic, or to taste  (Optional)
1 pinch crushed red pepper flakes, or to taste  (Optional)
1 pinch ground nutmeg, or to taste  (Optional)
2 ¼ cups cottage cheese
1 (8 ounce) package shredded Cheddar cheese
5 slices bacon, finely diced

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9-inch baking dish. In a large bowl, beat the eggs, and slowly whisk in whole wheat flour, baking powder, salt, garlic, red pepper flakes, and nutmeg. Mix in the cottage cheese, Cheddar cheese, and bacon. Transfer the mixture to the prepared baking dish. Bake in the preheated oven until the top is browned and crispy, and a toothpick inserted into the center of the souffle comes out clean, 55 minutes to 1 hour.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 421.2
Fat: 30.2 g
Saturated fat: 14.9 g
Carbohydrates: 9.4 g
Sugars: 0.8 g
Dietary fiber: 1 g
Protein: 27.9 g
Cholesterol: 191.7 mg
Sodium: 896.3 mg
Brandied Calf Liver and Onions


Ingredients:
all-purpose flour, pepper, salt, calf liver, bacon, onion, raisins, brandy, cider vinegar

Directions:
On sheet of wax paper, combine flour, pepper and salt.
Dredge liver in flour mixture.
In large non-stick skillet over medium heat, cook bacon until crisp.
Remove to paper towel to drain; crumble when cool.
To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
Remove to serving platter, keep warm.
Add onions to skillet, cook until soft, about 3 minutes.
Stir in raisins, brandy and cider vinegar, cook one minute.
Add crumbled bacon, pour over liver.
Serve Hot!
Mashed Parmesan Cauliflower


Ingredients:
cauliflower, parmesan cheese

Directions:
Break florets apart and boil till soft., Drain, then mash., Add cheese, to taste, but I found that the measurement I've listed works well., Add salt and pepper, to taste., Mix together well until cheese is melted., Enjoy!
Ashure
Category: world-cuisine
By Asli   Ocak

This is a traditional Turkish dessert with rich ingredients which is cooked especially for Eids, delicious for real!

Ingredients:
½ cup dry garbanzo beans
½ cup dry white beans
2 cups fine bulgur
½ cup raisins
15 cups water
3 cups white sugar
¼ cup dried apricots
¼ cup orange peel, chopped
5  whole cloves
2 tablespoons sesame seeds, toasted
2 tablespoons chopped walnuts
2 tablespoons chopped pistachio nuts
2 tablespoons dried currants
1 tablespoon ground cinnamon

Directions:
Place the garbanzo beans, white beans, bulgur, and raisins in separate bowls and add water to cover. Let stand overnight. The next day, combine the garbanzo beans and white beans in a saucepan with water to cover. Bring the water to a boil; reduce heat to low and simmer, covered, until the beans are tender, 1 to 1 1/2 hours. Drain the wheat and transfer it to a large saucepan. Add the 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce the heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears. When the wheat has thickened, stir in the sugar and bring the mixture to a boil. Drain the cooked beans and add them to the wheat mixture. Stir in the raisins, apricots, orange peel, and cloves. Reduce the heat and simmer until the mixture thickens and the fruit is tender, about 15 minutes. Pour the pudding into individual serving bowls. Garnish with toasted sesame seeds, chopped walnuts, chopped pistachios, currants, and cinnamon. Allow the pudding to cool and then serve.

Prep time: 10 mins
Cook time: 1 hr 45 mins
Total time: 1 day
Yields: 12 servings

Calories: 389.5
Fat: 3.1 g
Saturated fat: 0.4 g
Carbohydrates: 87.5 g
Sugars: 57.3 g
Dietary fiber: 8.6 g
Protein: 7.6 g
Sodium: 24.3 mg
Babganoush-Hummus Pasta (Vegan)


Ingredients:
extra virgin olive oil, garlic, eggplant, chickpeas, ground cumin, ground coriander, crushed red pepper flakes, fresh ground black pepper, lemon, flat leaf parsley, pine nuts

Directions:
Heat a large pot of water to a boil, salt water and cook pasta to al dente.
While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.
Remove the vegetables from the pan and place into a blender or food processor. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve.
Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.
Banana Chocolate Chip Brownies


Ingredients:
flour, baking soda, salt, butter, brown sugar, chocolate chips, vanilla, eggs, banana, walnuts, powdered sugar

Directions:
Preheat oven to 325°F Butter a 9 inch square pan.
In a small bowl, stir together flour, baking soda and salt; set aide.
In a small saucepan, combine butter and brown sugar. Bring to a boil over low heat, stirring constantly. Immediately remove from heat and stir in 1 cup of the chocolate chips until melted and smooth. Blend in vanilla. Transfer mixture to a large mixing bowl and cool slightly. With wire whisk, beat in eggs one at a time. Blend in mashed banana, then flour mixture. Fold in remaining 1/2 cup chocolate chips and walnuts. Spread in pan.
Bake about 45 minutes.
Cool completely in pan.
Lightly sift powdered sugar over top before cutting into bars.
Santa Sugar Cookies
Category: trusted-brands-recipes-and-tips
By Pam Cooking Spray

Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.

Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ½ cups granulated sugar
2  eggs
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
PAM® Original No-Stick Cooking Spray
2 (7 ounce) pouches red decorating cookie icing
2 (7 ounce) pouches white decorating cookie icing
22  red candy-coated chocolate pieces
44  semisweet chocolate morsels
Reddi-wip® Original Dairy Whipped Topping

Directions:
Combine flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extracts; mix well. Gradually add flour mixture, beating on low speed after each addition until well blended. Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until thoroughly chilled and firm enough to handle. Preheat oven to 375 degrees F. Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside. Roll out 1 portion of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut out cookies with prepared cutter. Transfer with metal spatula to baking sheet, placing 1 inch apart. Repeat with remaining dough portions, spraying cutter with additional cooking spray as needed. Bake 7 to 10 minutes or until edges of cookies are browned lightly. Cool on baking sheet 1 minute before removing cookies and placing on wire racks to cool completely. Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes. Top beard with Reddi-wip® just before serving.

Total time: 4 hrs
Yields: 20 cookies

Calories: 546.8
Fat: 27.6 g
Saturated fat: 14.6 g
Carbohydrates: 77.4 g
Sugars: 57.8 g
Dietary fiber: 2.8 g
Protein: 4.5 g
Cholesterol: 41 mg
Sodium: 231.5 mg
Mini Italian Meatloaves


Ingredients:
egg, milk, salt, lean ground beef, parmesan cheese

Directions:
In a large bowl, combine the first 4 ingredients.
Crumble beef and add to mixture; mix well.
Shape into 6 loaves.
Place in a greased 13x9 inch baking dish.
Bake, uncovered, at 350 degrees for 30 minutes.
Spoon spaghetti sauce over loaves.
Bake 15 minutes longer or until meat is done.
Sprinkle with Parmesan cheese and serve.
Cheese Onion Garlic Bread
Category: appetizers-and-snacks
By MARBALET

This is a great appetizer or side dish for your next get together.

Ingredients:
2  French baguettes, cut into 3/4 inch diagonal slices
1 large minced onion
8 cloves minced garlic
¼ cup butter
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup mayonnaise

Directions:
Preheat the broiler. Slice the French baguettes diagonally into 3/4 inch slices. In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool. In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise. On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 2 loaves

Calories: 687
Fat: 36 g
Saturated fat: 11.4 g
Carbohydrates: 68.7 g
Sugars: 4.4 g
Dietary fiber: 3.1 g
Protein: 23.3 g
Cholesterol: 49.3 mg
Sodium: 1206.5 mg