xiaoxl/recipe_data huggingface dataset:
Tamarind Slush (Hielo De Tamarindo)


Ingredients:
"lime juice"

Directions:
Place all ingredients in a blender., Cover and blend on high speed about 1 minute, or until slushy., Pour into 4 tall glasses and serve.
Chinese Steamed Buns
Category: bread
By Carol chi-wa Chung

Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.

Ingredients:
1 tablespoon active dry yeast
1 teaspoon white sugar
¼ cup all-purpose flour
¼ cup water
½ cup warm water
1 ½ cups all-purpose flour
¼ teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
½ teaspoon baking powder

Directions:
Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water.  Allow to stand for 30 minutes. Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil.  Knead until dough surface is smooth and elastic.  Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours. Punch down dough, and spread out on a floured board.  Sprinkle baking powder evenly on surface, and knead for 5 minutes.  Divide dough into 2 parts, and place the piece you are not working with in a covered bowl.  Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square.   Let stand covered until double, about 30 minutes. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling.  Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns.  At least 2 inches space should be left between steam-plate and the wok.  Cover wok with lid.  Steam buns over boiling water for 15 minutes. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Prep time: 30 mins
Cook time: 30 mins
Total time: 4 hrs
Yields: 24 steamed buns

Calories: 44.4
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 8.4 g
Sugars: 1.2 g
Dietary fiber: 0.4 g
Protein: 1.1 g
Sodium: 35 mg
Creamed Collards


Ingredients:
bacon, butter, onions, chicken broth, apple cider vinegar, salt, pepper, butter, shallots, garlic cloves, flour, milk, salt, pepper, nutmeg

Directions:
Rinse collard greens.  Trim and discard thick stems from bottom of greens and coarsely chop.
Cook bacon, in batches, in a 8 quart stock pot over medium heat, 10 to 12 minutes or until crisp.  Remove bacon with a slotted spoon and drain on paper towels, reserving drippings in stock pot.  Reserve 1/4 cup bacon.
Add butter and onions to hot drippings in skillet.  Saute onion 8 minutes or until tender.  Add collards, in batches, and cook stirring occasionally, 5 minutes or until wilted.  Stir in chicken broth, next 3 ingredients and remaining bacon.
Bring to a boil.  Reduce heat to low, and cook, stirring occasionally, 15 minutes or to desired degree of tenderness.  Drain collards, reserving 1 cup liquid.
Stir in Bechamel Sauce.  Stir in reserved cooking liquid, 1/4 cup at a time to desired consistency.  Sprinkle with reserved bacon.
Bechamel Sauce:  Melt butter in heavy saucepan over low heat, add shallots and garlic and saute l minute.  Whisk in flour until smooth.  Cook 1 minute, whisking constantly.  Increase heat to medium, gradually whisk in milk.  Cook over medium heat, whisking constantly, 5 to 7 minutes or until mixture is thickened and bubbly.  Stir in salt, pepper and nutmeg.
Oysters RockAfeller


Ingredients:
Dijon mustard, parmigiano-reggiano cheese, fresh spinach

Directions:
Shuck the oysters, reserving the liquid. Place the oysters and liquid in a saucepan. Reserve the deeper half of each oyster shell. Cook the oysters over medium heat for about 30 seconds, just to give them some firmness.
With a slotted spoon, remove the oysters to a bowl and set aside. Add the cream to the oyster liquid in the pan and cook for 10 minutes to reduce. Add the mustard and half the cheese. Set aside.
In another saucepan over low heat, cook the spinach with 1 tablespoon (15 ml] water until wilted. Strain the excess spinach water into the cream mixture and set the spinach aside.
Mix the remaining 1/2 cup cheese and the breadcrumbs in a bowl and season with salt and pepper.
Heat the broiler.
Arrange the oyster half-shells in a casserole dish filled with seaweed or large rock salt. Place each oyster in a shell and add a bit of the cream mixture and some spinach. Top with the breadcrumb mixture. Broil until the cheese melts and the tops are lightly browned, about 1 minute.
Awesome Mashed Potato Casserole


Ingredients:
yukon gold potatoes, butter, margarine, parmesan cheese, cream cheese, chives, garlic

Directions:
Peel and quarter potatoes.
Add to pot of boiling salted water.
Cook until tender but still firm.
Drain and return to stove for 1 to 2 minutes to dry out.
Add butter, 2/3 of parmesan,cream cheese, chives, garlic, and salt and pepper mix well until smooth.
Place potato mix into lightly buttered casserole dish and top with remaining parmesan.
Bake in 350 degree oven for 20 minutes.
Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)
Category: world-cuisine
By deravi

Ayam Penyet (Penyet Chicken) is an incredibly spicy Indonesian dish that will make your tongue feel like burning... you will need to go to a special Asian grocery store to get some of the ingredients.

Ingredients:
5 cloves garlic, peeled, divided
3  shallots, divided
1 ½ inch piece fresh ginger root, peeled and chopped
1 ½ inch piece galangal, thinly sliced
½ teaspoon ground coriander
2 teaspoons salt, divided
4  chicken thighs
1 ¼ cups water
2  salam leaves (substitute with curry leaves)
3 teaspoons oil, divided, or as needed
½  tomato
11  fresh red chile pepper, finely chopped
4 tablespoons key lime juice, or to taste
1 teaspoon shrimp paste
½ teaspoon white sugar
1 bunch lemon basil (kemangi)

Directions:
Combine garlic, 1 shallot, ginger, galangal, coriander, and 1 1/2 teaspoon salt in a mortar and pestle; pound into a paste. Combine chicken with the garlic paste, water, and salam leaves in a pot. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes. Meanwhile, heat 2 teaspoons oil in a skillet. Once the chicken is fully boiled, fry the chicken in the skillet until it's golden brown, 5 to 10 minutes. For the sambal (chili sauce) heat 1 teaspoon oil in a skillet over medium heat and cook remaining 2 shallots, tomato, and red chiles for 2 minutes. Move to a mortar and pestle and add lime juice, shrimp paste, 1/2 teaspoon salt, sugar, and lemon basil. Pound everything into a paste. Place the sambal (chile sauce) at the bottom of a serving plate and place the chicken on top of the dish.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 2 servings

Calories: 558.3
Fat: 27.1 g
Saturated fat: 6.4 g
Carbohydrates: 45.5 g
Sugars: 18.3 g
Dietary fiber: 6 g
Protein: 38.8 g
Cholesterol: 107.1 mg
Sodium: 2458.7 mg
Teri Tips
Category: meat-and-poultry
By Becky

Delicious teriyaki flavored steak tips! Any steak will do, but filet mignon gives this recipe an extra tenderness that you wont get with sirloin!  Serve bread with this tasty appetizer, and don't forget the toothpicks alongside.

Ingredients:
½ cup soy sauce
6 tablespoons white sugar
4 tablespoons sesame oil
2 pounds filet mignon, cubed
⅛ cup white wine
1 bunch green onions, chopped

Directions:
Combine soy sauce, sugar, and sesame oil in a shallow dish to make the marinade.  Add meat, and refrigerate for  4 hours. Place a large skillet over medium high heat, and cook meat until done. Pour the marinade into a medium saucepan, and place over medium high heat.  Bring to a boil, and cook for 5 minutes.  Add cooked meat, green onions, and wine to the boiling marinade.  Transfer the entire contents of the saucepan to a large bowl, and serve hot.

Prep time: 5 mins
Cook time: 15 mins
Total time: 4 hrs 20 mins
Yields: 16 appetizer servings

Calories: 156.4
Fat: 10.2 g
Saturated fat: 3.2 g
Carbohydrates: 6.4 g
Sugars: 5.2 g
Dietary fiber: 0.4 g
Protein: 9.3 g
Cholesterol: 28.9 mg
Sodium: 473.1 mg
Easter Fruit Salad


Ingredients:
Grand Marnier, orange marmalade, orange, pineapple, blueberries, blackberries

Directions:
In a large bowl combine Grand Marnier, marmalade, apricots, orange zest and sectioned oranges and pinepapple. ***Can be made up to 1 day ahead and refrigerated.***.
Wash berries, hull strawberies and half. Half anyother large berries otherwise leave whole.
Toss berries with marinated fruit. ***Can be prepared up to 1 hour before serving and refrigerated.***.
Tuna Noodle Casserole with Bechamel Sauce
Category: seafood
By Diana71

Bechamel is such a wonderful ingredient for so many dishes. With tuna casserole, bechamel eliminates the need for a canned cream soup... its thick, creamy texture clings to the pasta and adds tremendous flavor overall. The amount used in this recipe keeps the entire casserole light but still filling.

Ingredients:
½ (16 ounce) package penne pasta
5 tablespoons salted butter, divided
3 tablespoons all-purpose flour
2 ½ cups cold milk
2 tablespoons dried minced onion
2  bay leaves
⅛ teaspoon cayenne pepper
½ teaspoon salt, divided
2 (6 ounce) cans tuna in water, drained
1 ½ cups frozen peas
1 ½ cups grated Colby-Jack cheese
½ teaspoon freshly ground black pepper
4 slices bread, cut into 1/2-inch pieces
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, for 2 minutes less than directed on the package, about 9 minutes. Drain penne, reserving 1 cup pasta water, rinse, and set aside. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish. Melt 3 tablespoons butter in a large, shallow saute pan. Stir in flour and continue stirring until golden, about 3 minutes. Gradually whisk in milk. Add minced onion, bay leaves, and cayenne pepper. Continue cooking until bechamel sauce thickens, 10 to 15 minutes. Season with 1/4 teaspoon salt. Place the cooked pasta into a large bowl. Add bechamel sauce and mix well. Crumble the drained tuna over the pasta. Add peas and Colby-Jack cheese; mix. Thin the mixture with 2 to 4 tablespoons of the reserved pasta water. Season with pepper and remaining salt. Transfer to the prepared casserole dish. Melt remaining 2 tablespoons butter. Add bread cubes; mix well until bread is completely coated. Stir in Parmesan cheese. Top casserole with this bread mixture and cover tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until top is browned and golden, about 10 minutes more.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 1 9x13-inch casserole

Calories: 429.5
Fat: 19.1 g
Saturated fat: 12 g
Carbohydrates: 38.2 g
Sugars: 6.9 g
Dietary fiber: 2.7 g
Protein: 26.7 g
Cholesterol: 64.6 mg
Sodium: 601.8 mg
Homemade Peach Iced Tea


Ingredients:
sugar, vanilla bean, tea bag, vanilla bean

Directions:
Bring 3 cups (750ml] water and the sugar to a boil in a pot. Add the peaches and vanilla bean (including the seeds]. Simmer over medium heat for about 30 minutes.
Discard the vanilla bean. Pour the peaches and syrup into a blender and puree until smooth. Strain the peach puree through a sieve into a pitcher.
Bring 4 cups (1 liter] water to a boil in a small saucepan. Remove from the heat, add the tea and steep according to the package directions. Strain to remove the tea leaves, then add the tea to the pitcher with the peach puree. Stir to combine. Refrigerate until cold.
The pulp from the fruit may have separated from the tea during chilling, so be sure to stir it before serving. Pour over ice cubes in tall glasses and garnish with vanilla beans.
Disclaimer:
When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Mini Chicken Pot Pies


Ingredients:
onion, milk, dried thyme leaves, egg, water, dried thyme leaves

Directions:
Heat oven to 400°F in 2 quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 tsp thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10 ounce custard cups.
Unroll crescent dough. Place 1 crescent over each custard cup.
In small bowl, mix egg and water. Bursh mixture over dough. Sprinkle 1/8 tsp thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.
Hearty Cioppino


Ingredients:
red onion, fennel bulb, serrano chili peppers, olive oil, oranges, yellow bell pepper, garlic cloves, crushed tomatoes, bay leaf, dried thyme, dried oregano, dry white wine, zucchini, dried rosemary, salt, black pepper, scallops, sea scallops, jumbo shrimp, mussels, red snapper fillet

Directions:
Cook onion, fennel, and serrano chile peppers in oil over medium heat in a Dutch oven until onion is tender.  Add bell pepper and garlic; cook, stirring constantly, 3 minutes.
Stir in tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes.
Stir in zucchini and rosemary; bring to a simmer, and simmer 10 minutes. Remove and discard bay leaf.  Stir in salt and pepper.
Add scallops and shrimp, and cook 3 minutes.  Add mussels and fish; cook 4 more minutes or until mussels open and fish flakes easily when tested with a fork.  (Its best if you cool it now and refrigerate over night to serve the next day -- the flavor intensifies while it sits overnight]. Its fine if you want to go ahead and eat it -- it tastes great now!  Serve with garlic bread or grilled focaccia.
Rock and Roll BBQ Clam Chowder


Ingredients:
bacon, butter, onion, celery, garlic cloves, all-purpose flour, minced clams, bottled clam juice, half-and-half, black pepper, thyme, cayenne

Directions:
Fry bacon. When it's done put it on some paper towels to drain. Pour the dripping into a large stock pot.
Add butter to the stock pot and heat over medium until butter is melted.
Add the onions, celery, and garlic to the pot. Cook on medium-high heat until the vegetables are translucent and soft.
Slowly add flour while continually stirring. You are making a roux. DON'T JUST DUMP THE FLOUR IN! It is very important to slowly whisk/stir in the flour. Once all of the flour has been added continue to cook and stir for 5 minutes.
Add chopped clams and their juices, diced potatoes, clam juice, spices, and the half and half. Bring to a boil. When it boils immediately reduce to a simmer for 15 to 20 minutes. Stir often. You can add some whole clams at this point too.
Check the potatoes. When they are done -- SOUP'S ON!
Garnish and serve. Bread bowls are the best for this soup but regular bowls work fine. Cheese or fresh herbs make a great garnish. Fresh cracked pepper and hot sauce are a popular and tasty topper too.
Veal With Pizza Topping


Ingredients:
eggplant, plain flour, butter, onion, mushrooms, black olives, prosciutto, mozzarella cheese

Directions:
Cut eggplant into 1cm slices.
In large pan, heat oil a few tablespoons at a time in order to spread it among all the eggplant slices; otherwise, the first batch of eggplant may absorb it all! Add eggplant in batches, cooking until well-browned on both sides; set on absorbent paper to drain.
Dredge veal in flour and Italian seasonings, shaking off excess.
Preheat a frying pan with butter. Add veal and cook until browned on both sides and cooked through. Remove to platter and keep warm.
Add 1 tablespoon olive oil to pan and saute onion until tender but not browned. Add pizza sauce, mushrooms, and olives to onions and simmer until warm. Set aside.
Spread pizza sauce mixture on broiler-safe platter. Place veal on top of the pizza sauce. Top evenly with eggplant, prosciutto and cheese. Broil until cheese is browned and melted.
Beef, Potato & Basil Pesto Soup


Ingredients:
leek, potato, zucchini, green beans, filet of beef, basil pesto

Directions:
Heat a small saucepan over medium heat., Spray with oil., Add leek and potato and cook, stirring for 2 minutes., Add the stock and simmer, uncovered, for 10 minutes, Add the zucchini and beans and simmer for a further 3 minutes or until tender., Taste and season with salt if needed., Add the beef., Remove from heat., Set aside for 1-2 minutes., Ladle the soup into a serving bowl., Add the pesto., Serve.
Ali's Greek Tortellini Salad
Category: salad
By Jamie Hensley

This salad is going to be in the Allrecipes Hall of Fame one day! My friend Ali made this refreshing summer salad for me, which is even better a few days later. Tortellini, a great vinaigrette, baby spinach, and feta. If you like balsamic vinegar, it's a must to add into the vinaigrette. Bon appetit!

Ingredients:
2 (9 ounce) packages cheese tortellini
½ cup extra virgin olive oil
¼ cup lemon juice
¼ cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
½ teaspoon salt
6  eggs
1 pound baby spinach leaves
1 cup crumbled feta cheese
½ cup slivered red onion

Directions:
Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator. Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 485.6
Fat: 30.3 g
Saturated fat: 10.7 g
Carbohydrates: 35.7 g
Sugars: 4.1 g
Dietary fiber: 3.2 g
Protein: 19.8 g
Cholesterol: 195.6 mg
Sodium: 836.1 mg
Apple Cinnamon Rice Pudding


Ingredients:
butter, apples, sugar, cinnamon, salt, short-grain rice, flour, milk, vanilla

Directions:
In a deep pan, melt the butter over medium-high heat.  Add the apples, half of the sugar, the cinnamon and salt.  Cook, stirring, until apples are softened (about 5 minutes].  Remove the apples to a bowl.
Put the pan back on medium-high heat.   Stir in the rice and sugar.
Whisk the flour into the milk and slowly stir into the rice.  Heat until steaming, stirring often.
Reduce heat to low.  Cover and simmer for about  25 minutes (until rice is very tender].  Make sure you stir occasionally.
Stir in the apples and vanilla.  Cool slightly and serve,  or chill, and serve cold (the pudding thickens more as it cools].  Sprinkle with added cinnamon, if desired.
Rosemary Lentil Vegetable Soup


Ingredients:
onions, garlic cloves, olive oil, fresh rosemary, dry green lentils, water, carrots, celery, parsnip, bay leaves, ground black pepper, oregano, thyme, frozen spinach, fresh spinach, salt

Directions:
Heat oil over medium-high flame in large pot.
When the oil is heated, add onions and saute until translucent.
Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes].
Add remaining ingredients, except for spinach.
Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
Add spinach and cook for 5 more minutes.
Adjust salt to taste.
Allow to sit for 15 minutes before serving.
Grandma's Buttermilk Syrup
Category: side-dish
By Katie Madrian

This was my grandma's most coveted recipe and we had it every time we went there. This is always a special treat and French toast with this syrup is one of my favorite breakfasts!

Ingredients:
1 cup white sugar
½ cup buttermilk
½ cup butter
1 teaspoon baking soda
1 teaspoon vanilla extract

Directions:
Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 6 servings

Calories: 274.9
Fat: 15.5 g
Saturated fat: 9.8 g
Carbohydrates: 34.4 g
Sugars: 34.4 g
Protein: 0.8 g
Cholesterol: 41.5 mg
Sodium: 340.2 mg
Mamma's Escarole Soup


Ingredients:
olive oil, garlic cloves, onion, carrots, potato, chicken broth, escarole, parmesan cheese

Directions:
Heat olive oil in a large saucepan and brown the garlic.
Add onion, carrots, and potato (if using].  Cook 1 minute.
Add broth.
Add escarole, cover, and bring to a boil.
Reduce heat to low and simmer for 1 hour.
Spoon into bowls and sprinkle with grated cheese.
Mixed Berry Fruit Shake


Ingredients:
strawberries, cranberry juice cocktail, powdered sugar, fresh mint leaves

Directions:
Combine all ingredients in blender container., Cover and blend until smooth., Serve immediately garnished with fresh mint leaves and additional strawberries.
Maple Crusted Pork Tenderloin


Ingredients:
flour, butter, shallots, Dijon mustard, maple syrup, fresh thyme

Directions:
Put the rack in the middle of the oven.  Preheat oven to 350 F (180 C].
Flour the pork tenderloins.  In a ovenproof skillet, brown the pork in butter and oil.  Add salt and pepper.  Remove from the skillet.  Set aside.
Add a little bit of butter in the skillet if needed, then softened the shallots in the skillet.  Add mustard, maple syrup and let simmer about 1 minute, until sauce thickens.  Put the tenderloins back in the skillet and coat well with the sauce.
Cook in oven 16 to 17 minutes. It will still be pink a little bit.
Remove from the oven and cover with foil paper.  Let rest 5 minutes before slicing.  Garnish with fresh thyme.
Paula Deen  Hard-Boiled Egg Casserole


Ingredients:
hard-boiled eggs, margarine, all-purpose flour, half-and-half, salt, black pepper, garlic powder, dry mustard, gruyere cheese, parmesan cheese

Directions:
Place the cut side of each egg down in a baking dish greased with margarine.
Melt the margarine in a saucepan then add the flour, and cook, stirring for 2 to 3 minutes.
Add the half-and-half gradually, and stir until mixture thickens and then add the salt, pepper and garlic powder.
Add the dry mustard and the Gruyere and stir until melted.
Pour the sauce over the eggs and sprinkle top with Parmesan.
Bake at 350°F for approximately 20 to 30 minutes until bubbling and top is golden brown.
Vegan Toast W/ Mushrooms, Guacamole & Veggies - Gluten Free


Ingredients:
garlic, olive oil, mushroom, tomatoes, avocado, kosher salt, black pepper, parsley, Dijon mustard

Directions:
In a frying pan, add olive oil & garlic & fry until toasted.
Add mushrooms & dijon & stir.
Toast bread, then spread with the avocado.
Top with the mushrooms.
Add tomato & spinach (& any other veggies you wish] to the pan & heat until warm. .
Top the mushroom toast with this mixture & sprinkle with parsley sprigs. Enjoy!
Ham Calzones


Ingredients:
ricotta cheese, boneless ham, mozzarella cheese, crushed red pepper flakes

Directions:
Preheat oven to 375.
Stir ricotta cheese, ham, mozzarella cheese, and pepper until well blended.
Take each loaf of bread and either tear or cut into five pieces.
Flatten each piece of bread into a 5" circle.
(This part is tricky and with practice, it gets easier. I usually just use my hands to stretch the dough into a circle].
Place about a 1/4-1/2 C filling in center of bread and fold to one side.
Seal edges together by squeezing.
Place calzones on cookie sheets and brush with vegetable oil.
Cook for 30-40 minutes until golden brown.
Enjoy!