xiaoxl/recipe_data huggingface dataset:
Portobello & Kale Pizza


Ingredients:
head of garlic, extra virgin olive oil, pepper, water, honey, whole wheat flour, extra virgin olive oil, salt, vital wheat gluten, garlic powder, oregano, buffalo mozzarella, extra virgin olive oil, portabella mushrooms, kale leaves, mozzarella cheese, pepper

Directions:
Garlic Pizza Sauce:
Preheat oven to 350 degrees.
Peel the outer skin from the garlic head to expose the individuals cloves.
Cut the top off all the cloves - the root of the garlic holds it all together.
Place the garlic top up in an oven proof bowl preferably deeper than the height of the garlic - I used a french onion soup bowl.
Pepper the top of the garlic - I use lots of pepper.
Drizzle some of the olive oil over the garlic and save the rest for later.
Cover the dish with aluminum foil sealing it by crimping over the edge.
Roast in the oven for 1 hour.
Uncover and let the garlic cool.
Squeeze the garlic cloves out of their skins into a small bowl.
Pour the olive oil from the baking bowl in with the cloves.
Add more freshly ground pepper if desired.
Mash with a form until smooth - using more olive oil as needed to get a smooth sauce.
Whole Wheat Pizza Crust:
Mix water, honey and yeast.
Let yeast “start” for about 5 minutes.
Add 1 cup of the flour
Add wheat gluten, olive oil, spices (optional]
Knead about 7 minutes -  adding additional flour until you get the right consistency
Knead until smooth and elastic.
Keep the remaining flour for when you roll the dough.
Put a damp towel over the bowl and let rise for 20 minutes.
Roll the dough to about 13" rolling the edges thinner than the centre.
Twist up the edges into a pizza crust shape.
Pierce the base of the pizza dough with a fork.
Let the crust rest in a warm place for a few minutes.
Bake the crust at 450 degrees on a pizza stone for about 5 minutes before putting on your toppings.
Portobello & Kale Topping.
Heat olive oil in a large skillet on medium-high heat.
Add the portobello mushroom slices.
Add freshly ground pepper and if desired, salt.
Cook for 3 to 5 minutes or until mushrooms are softened
Add kale and cook for about 3 minutes, until it is wilted
Remove from heat and set aside until the dough is ready.
Final Assembly & Baking:
Spread the garlic sauce on the pre-baked crust.
Put the soft cheese slices on next (mozzarina or similar].
Spread the portobello and kale mixture
Top with the shredded mozzarella
Put the assembled pizza into the oven at 450 for about 10 minutes.
Best Spinach Dip Ever
Category: appetizers-and-snacks
By Shawna

This is my dad's recipe. The entire family loves it! A flavorful spinach mixture fills a tasty bread bowl. Your family will love it, too.

Ingredients:
1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
½ (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread

Directions:
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight. Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

Prep time: 15 mins
Total time: 6 hrs 15 mins
Yields: 1 bread bowl dip

Calories: 682
Fat: 47.4 g
Saturated fat: 15.1 g
Carbohydrates: 53.2 g
Sugars: 2.7 g
Dietary fiber: 2.9 g
Protein: 13.3 g
Cholesterol: 48.3 mg
Sodium: 1183.4 mg
Creamed New Potatoes


Ingredients:
small red potatoes, salt, cream cheese, buttermilk, green onion, dried thyme, dried tarragon, pepper, fresh parsley

Directions:
Place potatoes in saucepan and cover with water; add salt.
Bring to a boil; reduce heat and cover and cook for 15-20 minutes or until tender.
Meanwhile in another saucepan, combine the cream cheese and buttermilk; cook and stir ove rmedium heat until cheese is melted and mixture is smooth.
Remove from the heat and add the onions, thyme, tarragon and pepper.
Drain potatoes and place in a serving bowl; add cream sauce and toss to coat.
Sprinkle with parsley.
Cranberry Pancakes


Ingredients:
fresh cranberries, all-purpose flour, whole wheat flour, whole wheat flour, yellow cornmeal, sugar, baking powder, salt, ground nutmeg, vanilla extract, nonfat milk, egg substitute, walnut oil, canola oil

Directions:
Bring 2 inches of water to boil in a small saucepan. Add cranberries, boil for 2 minutes. Drain and cool for 5 minutes.
Meanwhile, whisk all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using] in a large bowl.
Whisk milk, egg substitute, oil and vanilla (if using] in a small bowl until combined.
Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
Coat a griddle or nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.
Spinach and Mushroom Egg Casserole
Category: breakfast-and-brunch
By Karen Hibbert

A nice meatless breakfast or brunch main course.

Ingredients:
1 teaspoon butter
10  eggs
1 (16 ounce) package cottage cheese
1 (16 ounce) package shredded Monterey Jack cheese
½ cup butter, melted
½ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 (4.5 ounce) cans sliced mushrooms, drained
1 teaspoon baking powder
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter. Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish. Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 509.1
Fat: 38.1 g
Saturated fat: 21.9 g
Carbohydrates: 11.6 g
Sugars: 1.8 g
Dietary fiber: 2 g
Protein: 31.4 g
Cholesterol: 322.6 mg
Sodium: 1066.4 mg
Coconut Refrigerator Cake


Ingredients:
water, coconut, Cool Whip

Directions:
bake cake according to directions in 9/13 pan.
poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
frost with cool whip and top with coconut.
must be kept in refrigerator.
might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.
Pasta with Zucchini and Roasted Garlic


Ingredients:
rotini pasta, garlic, dried thyme, dried rosemary, canola oil, zucchini

Directions:
Preheat oven or toaster oven to 450 degrees.
Lay a 12-inch square piece of foil on the counter and put the garlic on it.
Sprinkle the thyme and rosemary over the garlic.
pour the oil over the garlic and herbs.
Draw up the edges of the foil and make a sealed packet; bake 20 minutes.
While the garlic is baking, Cook Pasta according to package directions.
Two minutes before Pasta is done ADD the Zucchini to the cooking pasta, Cook 2 minutes.
Drain Zucchini and Pasta.
Open the foil and MASH the garlic lightly with a spoon.
Toss mashed garlic with the pasta and zucchini.
Season with salt and pepper and serve.
Almond Creme


Ingredients:
cold water, unflavored gelatin, sugar, boiling water, evaporated milk, vanilla, kiwi fruits, fresh strawberries

Directions:
Note: Cook time is the chill time.
Measure cold water into small bowl. Sprinkle gelatin over cold water. Let stand for 1 minute.
Add sugar to gelatin mixture.
Stir until gelatin dissolves.
Pour boiling water into medium bowl.
Stir in gelatin mixture.
Combine milk, vanilla and almond extract. Stir milk mixture into gelatin mixture.
Divide mixture between four serving dishes. Refrigerate until set, about 3 hours.
Pare and slice kiwis.
Arrange kiwi slices and strawberries over each dessert.
Gelatin equivalents are One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid.
Sometimes I substitute vanilla sugar for the sugar. This can be found in most European or gourmet markets. Or, make it yourself by combining two whole vanilla beans and sugar in a canister. The ratio of sugar to beans depends on how strong it is as well as how long you let it sit.
Autumn Pumpkin Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, ground cloves, ground cinnamon, nutmeg, salt, canned pumpkin, canola oil, sugar, eggs, walnuts, raisins, confectioners' sugar, walnuts

Directions:
Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
Add set-aside dry ingredients and mix well.
By hand, stir in walnuts and raisins.
Pour batter evenly into prepared muffin tin openings.
Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
For Orange Glaze:.
Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.
Sesame Chicken


Ingredients:
cornstarch, garlic, ginger, sugar, soy sauce, sherry wine, chicken broth, boneless skinless chicken thighs, soy sauce, egg, cornstarch, sesame seeds

Directions:
Combine ingredients for sauce. Put in a quart jar; shake and refrigerate till needed.
Mix chicken and soy sauce; stir in egg. Add cornstarch and mix till chicken is coated. This will look terrible but the end result is what counts!
Deep fry the chicken until crispy and well done. Drain.
Add the sauce mixture and the chicken to a clean wok or skillet. Cook until thick. Add water if it gets too thick.
Sprinkle with sesame seeds and serve with rice.
Hamburger Stroganoff


Ingredients:
lean ground beef, fresh mushrooms, light sour cream, onion, beef bouillon cube, garlic powder, salt, Worcestershire sauce

Directions:
In large skillet, brown ground beef and onion together.
Meanwhile, prepare egg noodles according to package directions adding bouillon to water.
When beef is almost brown, add mushrooms, salt, garlic powder and Worcestershire sauce and mix well; cook until mushrooms are tender.
Turn off heat and stir in sour cream. Add drained egg noodles and stir well to completely coat.
Chocolate Marble Candy Cane Bark


Ingredients:
"white chocolate baking squares"

Directions:
Line a baking sheet with waxed paper.
Place dark and white chocolate in seperate bowls and melt seperately until smooth. Pour dark chocolate onto wax paper, forming 3 thick strips, leaving about 1 inch between each. Pour melted white chocolate into the empty spaces. Spread strips out so that they touch. Draw a knife back and forth across the strips to create a marbled effect. Sprinkle with candy canes. Refrigerate until hardened, about an hour. Break into pieces. Store in an air tight container for 1 week at room temperature.
Appetizers-Easy Stuffed Mushrooms


Ingredients:
fresh mushrooms, butter, celery, onion, Worcestershire sauce, parsley flakes, salt, oregano

Directions:
Wash and dry the mushrooms.
Remove and chop the stems.
Melt butter in a 12 inch skillet over medium high heat.  Add the mushroom stems, celery and  onion.
Saute until the onion is translucent, stirring occasionally.
Stir in the bread crumbs, Worcestershire Sauce and seasonings.
Mound the stuffing onto the mushroom caps.
Arrange caps on a greased baking sheet.  Bake for 5-7  minutes, or until thoroughly heated.
If you like mushrooms, you will like this!
Apple Onion Chops


Ingredients:
brown mustard, light butter, apple, onion, poultry seasoning

Directions:
Spread each side of pork chops with mustard and broil in a broiling pan until browned.
While they are cooking melt butter in a skillet, add apple and onions. Saute over medium about 5 minutes. Reduce to low and sprinkle with seasoning. Cover and cook until apple is soft.
To serve, transfer pork chips to plate and top with apple mix.
Eggnog Thumbprints
Category: desserts
By SHOLLISMD

Thumbprint cookies with a delicious filling, these are perfect for Christmas.  Does not use eggnog, but they have an eggnog taste. You can substitute 1/4 teaspoon rum extract and 1 tablespoon milk for the rum.

Ingredients:
¾ cup butter, softened
½ cup white sugar
¼ cup packed brown sugar
1  egg
½ teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
¼ cup butter
1 cup confectioners' sugar
1 tablespoon rum
1 pinch ground nutmeg

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb. Bake for 12 minutes in preheated oven. Cool completely. In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg.  Let stand until set before storing in an airtight container.

Prep time: 20 mins
Cook time: 12 mins
Total time: 1 hr
Yields: 4 dozen

Calories: 77.4
Fat: 4 g
Saturated fat: 2.5 g
Carbohydrates: 9.7 g
Sugars: 5.7 g
Dietary fiber: 0.1 g
Protein: 0.7 g
Cholesterol: 14 mg
Sodium: 41.3 mg
Basic White  Bread (Bread Machine)


Ingredients:
water, powdered milk, margarine, sugar, salt, bread flour

Directions:
Combine water and powdered milk.  Microwave on high for 30 seconds., Measure ingredients in the order listed into baking pan., Insert baking pan into oven chamber and secure it.  Close lid., Select Basic Bread setting and 2 pound loaf., Using oven mitts, remove bread when completion beeps sound., Put bread in large zip lock bag and seal., Cool on wire rack before slicing.
Milk Chocolate Brownies


Ingredients:
butter, regular margarine, sugar, eggs, vanilla, salt, flaked coconut, chocolate piece, sugar, walnuts

Directions:
Melt butter in saucepan over low heat.  Add 2 cups sugar; beat well.  Mix in eggs and vanilla; blend well.
Sift together flour, cocoa, and salt.  Add to sugar mixture and mix thoroughly.  Stir in coconut.  Spread in greased 13 x 9 x 2-inch baking pan.
Combine chocolate pieces, 2 tblsp. sugar and walnuts; sprinkle evenly over batter.
Bake in a 350 F oven 25 minutes or until done.  Cool in pan on rack.  Cut in 2  1/2 x 1-inch bars.  Makes 2 dozen.
Alex's Sofrito
Category: side-dish
By SANDRYLO

Living in the States, it has been hard for me to find the original ingredients for traditional sofrito from Puerto Rico, so this is the base I came up with and have been using for years in all of my Latin bean, stew, soup or rice recipes. I always keep a small bowl of it in the fridge and freeze the rest. Enjoy!

Ingredients:
2 large onions, chopped
3 heads   garlic, cloves peeled and trimmed
1  green bell pepper, seeded and chopped
1  red bell pepper, seeded and chopped
1  yellow bell pepper, seeded and chopped
1 bunch fresh cilantro, stems trimmed
2 tablespoons dried oregano leaves
1 tablespoon white vinegar
1 tablespoon ground cumin
1 teaspoon ground black pepper
1 pinch salt

Directions:
Combine onions, garlic cloves, green bell pepper, red bell pepper, yellow bell pepper, cilantro, oregano, vinegar, cumin, black pepper, and salt in a food processor; process into a smooth paste.

Prep time: 40 mins
Total time: 40 mins
Yields: 4 cups

Calories: 15.6
Fat: 0.1 g
Carbohydrates: 3.4 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 0.6 g
Sodium: 7.6 mg
Amazing Kansas Corn Scallop


Ingredients:
whole kernel corn, eggs, evaporated milk, butter, scallion, salt, pepper, monterey jack cheese

Directions:
Combine all ingredients except crackers and diced cheese in large mixing bowl., Fold in crackers and cheese., Spoon into greased 2-quart baking dish., Bake at 325 degrees for 1 hour or until set., Let stand 5 minutes before serving.
Turkish Noodles With Arugula (Rokali Eriste)


Ingredients:
arugula, butter, extra virgin olive oil, salt, black pepper, walnuts, yogurt, fresh parsley, flour, salt, eggs

Directions:
When you are ready to prepare your meal: Boil the egg noodles and drain (see Step #11]. Melt some butter (and/or olive oil] in a saute pan. Add the noodles, salt and pepper and cook for a 3-4 minutes on medium heat.
Add the arugula and stir; cooking just until slightly wilted; about 30-45 seconds. Remember that the arugula will continue to cook off heat.
Arrange the noodles on a serving platter, (I added a light drizzle of olive oil], sprinkle of salt and cracked black pepper. Sprinkle all over with  the walnuts.
Add a dollop of thick plain yogurt to each serving; garnish with fresh parsley.
How to make Turkish Noodles (Eriste] by hand: In a large bowl, sift flour with salt. Make a hole in the middle. Crack the eggs inside. Slowly mix the flour into the eggs with your fingers.
Place the dough on a lightly floured counter, knead well until smooth (no more crumbles]. While you are kneading, wet your hands 2-3 times so the dough is smooth.
Give the dough a round shape and cover it with a clean towel. Set aside for about 30 minutes.
Place some flour on the counter and the rolling pin. Cut the dough into 3 pieces (original recipe 2 pieces]. Roll each piece out into a rectangle shape until you have very thin sheets.
Leave the sheets for 1 hour on the floured counter or tray.
For each sheet, first roll it, then cut the rolls into strips about 1 cm wide . Open up the rolls immediately (to avoid the dough sticking together] and place on parchment paper. Then cut the strips 2.5 cm in length. (For imperial measurements, I roughly gauged, cutting the rolls into a width of 1", then again into 3" lengths-give or take a half inch.].
Boil water with salt in a large pot. Throw the noodles in, cover pot and immediately bring back to boil. Once water is boiling, remove lid and cook pasta for about 4-5 minutes. Taste to see if the noodles are cooked. Drain.
For KitchenAid stand up mixer method: Add all ingredients to the bowl and using a dough hook, knead for approximately 5 minutes or until dough is smooth. You will need to stop the machine and coax the flour/egg mixture downward into the bowl. Proceed with recipe in Step #7.
This next step I *did not* test: If you don't want to cook the pasta immediately, spread the noodles on parchment paper until they have all dried. Store the dried pasta in a Ziploc-type bag, an airtight jar, etc.
Cooking time does not include preparing the egg noodles.
Fluffy Boiled Icing
Category: desserts
By Carol

This recipe is quite old, and belonged to my mother.

Ingredients:
1 cup white sugar
⅓ cup water
1 tablespoon light corn syrup
⅛ teaspoon salt
2  egg whites
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar

Directions:
Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended.  Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C). In a large bowl, beat egg whites with a mixer until they are stiff, but still moist.  Pour hot syrup slowly over egg whites while beating.  Continue until mixture is very fluffy, and will hold its shape.  Add vanilla, and beat until blended.  If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape.  Spread on cake.

Yields: 2 cups

Calories: 80.8
Carbohydrates: 20.1 g
Sugars: 19.2 g
Protein: 0.6 g
Sodium: 34.6 mg
Incredible Potato Casserole
Category: side-dish
By Jenn Harmon Jones

This recipe has been in the family for years and is always a huge hit.  The potatoes can be substituted for frozen hash browns making it really easy to prepare and still tastes great.

Ingredients:
6 medium potatoes
¼ cup butter
1 (10.5 ounce) can condensed cream of mushroom soup
1 pint sour cream
⅓ cup chopped green onion
1 ½ cups shredded Cheddar cheese
½ cup crushed cornflakes cereal
2 tablespoons melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish. Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl. Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole  dish. In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole. Bake in a preheated oven 45 minutes.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 8 Servings

Calories: 462.1
Fat: 30.1 g
Saturated fat: 18 g
Carbohydrates: 38.6 g
Sugars: 2.6 g
Dietary fiber: 3.7 g
Protein: 11.4 g
Cholesterol: 70.4 mg
Sodium: 516.6 mg
Crazy Dark Chocolate Cake


Ingredients:
flour, sugar, baking soda, salt, vanilla, cider vinegar, water, butter, powdered sugar, vanilla

Directions:
Sift into an ungreased 9x13" cake pan the flour, sugar, baking soda and cocoa, blend well. Make a well in the middle of the dry ingredients and add the oil, vinegar and vanilla. Pour the water over all the ingredients and mix with a fork untill smooth and well blended, making sure to get into the corners. Bake at 350º for 20 to 25 minutes or until the center springs bake when tapped or a toothpick inserted comes out clean. Cool completely and frost as desired.
Frosting.
Melt the butter and stir in the cocoa. Alternating between the two, mix in the milk and powdered sugar. Beat to spreading consistency; adding more milk or sugar as needed. Stir in the vanilla. Makes about 2 cups frosting.
My Favorite Lasagna


Ingredients:
ground beef, Italian sausage, cottage cheese, parmesan cheese, egg, parmesan cheese, mozzarella cheese

Directions:
Preheat oven to 350 degrees Fahrenheit.
Combine spaghetti sauce and browned ground beef.
In separate bowl combine cottage cheese, 2 Tablespoons Parmesan cheese, and beaten egg.
Spread about 1 cup sauce in bottom of a 13x9x2 inch baking dish.
Over this layer 1/3 of the cooked noodles, 1/2 of the cottage cheese mixture, and 1/3 of the mozzarella cheese.
Cover with 1 cup sauce and 1/4 cup parmesan cheese.
Repeat.
Top with remaining noodles, sauce, and mozzarella cheese.
Bake for 30 to 35 minutes or until bubbly.
Let stand 10 minutes before cutting.
Candy Peanut Butter Worms


Ingredients:
honey, powdered milk, powdered sugar, raisins, peanuts

Directions:
Put peanut butter and honey in a food processor or mixer and combine well.
Add the dry milk powder and the powdered sugar and mix again until smooth and well blended.
Take out and make into 1 long log roll and divide into about 20 pieces.
Roll each piece into a thick worm and place 2 peanuts or raisins at the end to look like 2 eyes.
Chill at least 30 minutes before serving.
Bisquick® Pie Crust
Category: desserts
By Linda

Super easy Bisquick® pie crust.

Ingredients:
1 cup baking mix (such as Bisquick®)
¼ cup butter, softened
2 tablespoons boiling water, or more as needed

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Mix baking mix and butter together in a small bowl. Add water, stirring vigorously, until a soft dough forms. Press dough into a 9-inch pie plate using floured hands. Bake in the preheated oven until light brown, 8 to 10 minutes. Let cool completely; fill with desired filling.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 9-inch pie crust

Calories: 112.1
Fat: 8 g
Saturated fat: 4.2 g
Carbohydrates: 9.2 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 15.3 mg
Sodium: 229.9 mg