xiaoxl/recipe_data huggingface dataset:
Fresh No-Bake Fruit Pie
Category: desserts
By GOMUM

Fresh berry fruit pie, a wonderful summer treat. No oven to heat! Serve with a dollop of your favorite whipped cream.

Ingredients:
1 (16 ounce) package fresh strawberries, hulled and large berries cut in half
1 pint fresh blueberries
1 (6 ounce) container fresh raspberries
1 (6 ounce) container fresh blackberries
1 cup water
½ cup white sugar
3 tablespoons cornstarch
¼ cup water
1 (9 inch) prepared shortbread pie crust (such as Keebler®)

Directions:
Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low. Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes. Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 40 mins
Yields: 1 9-inch pie

Calories: 232.4
Fat: 5.6 g
Saturated fat: 1 g
Carbohydrates: 44.2 g
Sugars: 27.4 g
Dietary fiber: 4.7 g
Protein: 2.2 g
Sodium: 103.8 mg
Apple Cream Cheese Breakfast Bars


Ingredients:
fresh lemon zest, butter, margarine, cream cheese, sugar, eggs, half-and-half, vanilla, sugar, ground cinnamon, ground nutmeg, fresh lemon zest, sliced apples

Directions:
Preheat oven to 350. Combine cake mix and 1/4 tsp lemon peel in a large bowl, reserving 1/2 cup of the mixture; set aside.
Add butter to remaining mixture and beat with electric mixer at low speed until crumbly.
Press mixture onto bottom and up sides of ungreased 13x9 inch baking pan. Bake for 10 minutes or until lightly browned.
Beat cream cheese and reserved 1/2 cup cake mix in large bowl with electric mixer on medium speed until well blended.
Gradually add 1/2 cup of sugar, beating until creamy. Add eggs one at a time mixing well after each addition.
Blend in half and half and vanilla, pour into baked crust.
Combine 1/3 cup sugar, cinnamon, nutmeg, and remaining 1/4 tsp lemon peel in large bowl; add apples. Gently toss until evenly coated.
Spoon apple mixture over cream cheese batter, sprinkle with almonds.
Bake 30 to 35 minutes or until center is set. Cool completely on wire rack and then cut into bars.
Arizona Southwest Rice Pilaf


Ingredients:
olive oil, onion, carrot, celery, long-grain white rice, beef broth, tomatoes, jalapeno chile

Directions:
Heat olive oil in a heavy large skillet over medium-high heat.
Add onion, red pepper, carrot and celery.
Saute until vegetables begin to soften, about 7 minutes.
Add rice and stir to coat well.
Add broth and bring to a boil.
Cover skillet, reduce heat to low and simmer until rice is tender and broth is absorbed, about 20 minutes.
Mix in tomato and jalapeno; heat through.
Serve.
Fried Breaded Brussels Sprouts


Ingredients:
Brussels sprouts, egg, cheese

Directions:
Mix Italian seasoning into bread crumbs.
Dip Brussels sprouts into egg and roll into crumb mixture and fry in hot deep fat fryer (380 degrees] until brown.
Sprinkle with cheese and serve.
Reese's Peanut Butter Bars


Ingredients:
butter, margarine, creamy peanut butter, sugar, vanilla extract, eggs, flour, baking powder, salt

Directions:
Heat oven to 350.
Grease 13x9 pan.
Melt butter.
Add peanut butter, stir until melted.
Stir in sugar and vanilla.
Add eggs; with spoon, stir until well blended.
Add flour, baking powder and salt; stir until blended.
Stir in chocolate chips.
Spread batter into prepared pan.
Bake 35 minutes or until top is golden brown and edges are firm.
Cool completely in pan on wire rack.
Cut into bars.
Test Title


Ingredients:
milk, water

Directions:
drink testing new., MIX TESTING.
Chicken and Strawberries over Mixed Greens


Ingredients:
boneless skinless chicken breasts, strawberries, celery, red onion, golden raisins, sesame seeds, fresh tarragon, dried tarragon, extra virgin olive oil, paprika, salt, black pepper

Directions:
Combine first 5 ingredients in a large bowl.
Combine sesame seeds and next 6 ingredients (sesame seeds through pepper] in a small bowl, stirring well with a whisk.
Pour over chicken mixture; toss well to coat.
Cover and chill 1 hour.
Serve over salad greens.
Healthy Banana Chocolate Chip Oat Muffins
Category: bread
By Nichole

Moist muffins with just the right combination of banana and chocolate chips. A healthy alternative to most banana chocolate chip muffins, this one uses oats and substitutes apple sauce instead of cooking oil!

Ingredients:
1 ½ cups whole wheat flour
1 cup rolled oats
½ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ cup semi-sweet chocolate chips
2  large eggs
½ cup unsweetened applesauce
¼ cup skim milk
1 cup mashed banana

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners. Stir whole wheat flour, rolled oats, sugar, baking powder, baking soda, and chocolate chips together in a bowl. Make a well in the center. Whisk eggs in a separate bowl until frothy; mix applesauce, skim milk, and banana into eggs. Pour moist ingredients into well made in dry ingredients; stir just to moisten. Batter will be lumpy. Fill prepared muffin cups about 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of several muffins comes out clean, 16 to 18 minutes. Cool in pan for 5 minutes before removing to finish cooling on wire racks.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 1 dozen muffins

Calories: 177.3
Fat: 3.7 g
Saturated fat: 1.6 g
Carbohydrates: 34.2 g
Sugars: 15.9 g
Dietary fiber: 3.5 g
Protein: 4.7 g
Cholesterol: 31.1 mg
Sodium: 202.3 mg
Citrus-Marinated Chicken


Ingredients:
chicken breasts, mild chili powder, paprika, ground cumin, orange, limes, sugar, garlic cloves, cilantro, extra virgin olive oil, beer

Directions:
Place the chicken in a nonmetallic dish.
Mix the remaining ingredients together in a bowl and season to taste.
Pour over the chicken and turn to coat well, then cover and let marinate at room temperature for at least 1 hour.
If possible, let marinate in the refrigerator for 24 hours.
Preheat the broiler to medium.
Remove the chicken from the marinade and pat dry with paper towels.
Place the chicken on a broiler rack and cook under the hot broiler for 20-25 minutes, turning once, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
Brush with the marinade occasionally, but not for the last few minutes of the cooking time.
Garnish with cilantro springs.
Greek Yogurt Biscuits
Category: bread
By Heather Snell

No milk, no eggs, no problem. These biscuits utilize Greek yogurt for creaminess, and carbonated water or seltzer water for an added light flakiness! The result is a biscuit that melts in your mouth! Yum!

Ingredients:
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup cold butter, cut into small cubes
½ cup cold nonfat Greek yogurt
¼ cup cold seltzer, or more as needed

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs. Place the bowl in the freezer for 5 minutes. Stir in Greek yogurt until dough is combined. Add 1/4 cup seltzer; mix until dough is smooth. Add more seltzer if dough appears dry. Place dough on a floured piece of parchment paper and pat into a flat rectangle. Fold the rectangle in thirds. Rotate dough 90 degrees, gather any crumbs, and flatten into a rectangle again. Repeat folding, turning, and flattening twice more. Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet. Bake in the preheated oven until golden brown, 10 to 15 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 12 biscuits

Calories: 157.2
Fat: 7.9 g
Saturated fat: 4.9 g
Carbohydrates: 18.6 g
Sugars: 2.5 g
Dietary fiber: 0.6 g
Protein: 3.1 g
Cholesterol: 20.3 mg
Sodium: 262.9 mg
Nancy’s Parmigiana Crusted Chicken Wings


Ingredients:
chicken wings, cheese, fresh parsley, fresh oregano, fresh ground black pepper, butter

Directions:
Preheat oven to 375°.
Remove wing tips.  Separate drumette from wingette.  Keep skin but trim any hanging excess.  Rinse thoroughly and dry.
Mix grated parmigiana cheese, herbs and a few grinds of black pepper.  Place in a large shallow dish or waxed paper.
Melt butter in a pot.
Brush cookie sheet(s] with cooking oil.  Dip chicken in butter and coat with parmigiana and herb mixture.  Place on tray in oven and bake.
Flip wings when browned.  Continued cooking until crisp and cooked through, about 45 minutes total.  Serve immediately.
Dorito Sandwich (for kids)


Ingredients:
"butter"

Directions:
Spread butter on hard roll., Pile on Doritos., Cut in half and eat it.
Best Peanut Butter Cookies Ever
Category: desserts
By BAKINGNUTS

This is an amazing no-flour peanut butter cookie. It is so easy, even kids like to make it.

Ingredients:
2 cups peanut butter
2 cups white sugar
2  eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 30 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 3 dozen

Calories: 131.6
Fat: 7.5 g
Saturated fat: 1.6 g
Carbohydrates: 13.9 g
Sugars: 12.5 g
Dietary fiber: 0.9 g
Protein: 3.9 g
Cholesterol: 10.3 mg
Sodium: 139.6 mg
Sweet Potato-Beet Hash (Melissa D'Arabian)


Ingredients:
sweet potato, beet, olive oil, kosher salt, fresh ground black pepper, bacon, onion

Directions:
Preheat the oven to 400 degrees F.
Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper.
Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
Meanwhile, in a medium skillet over medium-low heat, add the bacon pieces and render the fat until the bacon is starting to crisp (about 4 minutes].
Add the onions to skillet and season with salt, and continue to cook until the onions start to caramelize and turn golden, and bacon is crisp (about 6-8 minutes].
Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary, and serve immediately.
Bacon-Almond Green Beans


Ingredients:
fresh green beans, butter, brown sugar, soy sauce, Worcestershire sauce, bacon bits

Directions:
Place beans in large saucepan and cover with water.
Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender.
Meanwhile, melt butter in a large skillet over medium heat.
Stir in the brown sugar, soy sauce and Worcestershire sauce.
Cook for 1 minute or until sugar is dissolved.
Drain beans; add to the skillet.
Cook and stir for 2 minutes or until heated through.
Sprinkle with bacon and almonds; toss to coat.
Serve with slotted spoon.
Rotisserie BBQ Cornish Game Hens


Ingredients:
salt, brown sugar, white pepper, paprika, chili powder, granulated sugar, onion powder, ground cumin, lemon zest, Worcestershire sauce, cider vinegar

Directions:
For a G.E. Countertop Oven with Rotisserie:.
Combine all the ingredients of the rub. Use on poultry: lightly brush bird with olive oil, then rub spice mixture over and under the skin. Let marinade for up to 12 hours.
Warning: Do Not reuse leftover rub or marinade after it has been applied to meat or poultry; it may contain harmful bacteria.
Use a baking twine to secure the bird(s] legs and wings to keep from flopping around as the rotisserie is turning.
Position a rotisserie fork at the opposite end of the spit from where the point is located and secure into position using the thumbscrews.
Thread the spit through the bird(s] cavity and secure the fork into the meat of the bird.
Place the second fork onto the spit and secure into the meat.
Insert the pointed end of the spit into the rotisserie motor and the other end into the support.
Place the drip pan in the oven in the lowest position to catch the drippings.
Turn the timer to the Stay on position (I set mine to 60 minutes then to 30 minutes so I have to check on the birds]. Allow to cook for 1 1/2 to 2 hours.
For the mop:.
Mix all ingredients in a pot, and heat over med/low for 20 minutes.
Let the mop cool before placing in a sprayer.
Moisten the birds by spraying the mop onto them about every 20 to 30 minutes during cooking.
Birds are done when juices run clear and the legs separate from the birds easily.
Chef John's Salmon
Category: main-dish
By Chef John

I love the combination of tarragon and Italian parsley, but I've used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.

Ingredients:
2 (8 ounce) center-cut salmon fillets, with skin
¼ teaspoon kosher salt
1 teaspoon vegetable oil
1 clove garlic, sliced
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 pinch cayenne pepper

Directions:
Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil. Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source. Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste. Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined. Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet. Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C). Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 496.1
Fat: 33 g
Saturated fat: 5 g
Carbohydrates: 2.3 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 45.1 g
Cholesterol: 132.5 mg
Sodium: 520 mg
Sweet Potato Fries With Basil Salt and Garlic Mayonnaise


Ingredients:
sweet potatoes, olive oil, fresh basil leaves, kosher salt, fresh ground black pepper, mayonnaise, garlic clove, lemon juice

Directions:
Preheat the oven to 400 degrees F.
Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil.
Bake until golden, about 45 minutes.
Meanwhile combine the basil, salt, and pepper in a small bowl.
In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.
When the sweet potato fries come out of the oven, sprinkle with the basil salt.
Serve with the garlic mayonnaise alongside for dipping.
Salmon Fusilli Salad


Ingredients:
Miracle Whip, dried dill weed, chives, lime juice, salt, fresh ground pepper, sockeye salmon

Directions:
Cook pasta in salted boiling water till al-dente.  Rinse in cool water and set aside to drain.
In the meantime, mix together miracle whip, dill, onion flakes, chives, red pepper, lime juice, salt and pepper.
Add the dressing mixture to the pasta and mix thoroughly.
Gently fold in the salmon.
Cover and chill for 2 hours before serving.
Lemon Blueberry Cheesecake


Ingredients:
butter, ground nutmeg, granulated sugar, eggs, cream cheese, sour cream, lemon juice, lemon zest, fresh blueberries, granulated sugar, water, cornstarch

Directions:
CRUST: Process wafers in food processor or blender until fine crumbs; combine with remaining ingredients in a medium bowl.
Press evenly in the bottom of a greased 9 inch spring form pan; chill for an hour.
FILLING: Beat sugar & eggs in a large bowl until thick & pale; add next 4 ingredients, beat until well combined & pour over crust, spreading evenly.
Bake in preheated 325F oven for 1 to 1/1/4 hours until centre is almost set.
Run a knife around the inside edge of the pan to allow the cheesecake to settle evenly; let stand in the pan on a wire rack until completely cooled.
TOPPING: Combine berries & sugar in a heavy saucepan; heat & stir on medium for 5 to 7 minutes to dissolve sugar.
Reduce heat to medium-low and simmer for another 5 minutes to release juice from the berries.
Combine the water & corn starch in a small cup until smooth; add to blueberry mixture, stir until thickened and allow to cool.
ASSEMBLY: Pour topping over cheesecake in pan & smooth the top; Cover & chill for at least 6 hours & preferably overnight.
Keto Tortillas
Category: bread
By Fioa

These tasty low-carb and grain-free keto tortillas are perfect for your next taco or fajita night. So easy and quick to make, and they taste like real tortillas! Adapted from gnom-gnom blog.

Ingredients:
1 cup blanched almond flour
3 tablespoons coconut flour
2 teaspoons xanthan gum
1 teaspoon baking powder
1 pinch salt
2 teaspoons apple cider vinegar
1  egg
3 tablespoons water
cooking spray

Directions:
Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor; pulse until well combined. Pour apple cider vinegar into the mixture and blend until smooth. Add egg and water, 1 tablespoon at a time, and blend until a sticky dough ball is formed. Place the dough on a surface sprinkled with almond flour and knead until soft, about 2 minutes. Wrap dough in plastic wrap and let it stand for 10 minutes. Divide dough into 8 equal balls; roll out each ball into a 5-inch disc between two sheets of parchment paper. Heat an iron skillet over medium-high heat and grease with cooking spray. Place dough disc in the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.

Prep time: 10 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 8 tortillas

Calories: 118
Fat: 8.6 g
Saturated fat: 1 g
Carbohydrates: 7.1 g
Sugars: 0.6 g
Dietary fiber: 4.4 g
Protein: 4.4 g
Cholesterol: 20.5 mg
Sodium: 117.4 mg
Artichoke Chicken
Category: meat-and-poultry
By Amanda Bibb

This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!

Ingredients:
1 (15 ounce) can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
1 pinch garlic pepper
4  skinless, boneless chicken breast halves

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 548.4
Fat: 39.9 g
Saturated fat: 8.3 g
Carbohydrates: 13.4 g
Sugars: 0.6 g
Dietary fiber: 3.8 g
Protein: 34.4 g
Cholesterol: 96 mg
Sodium: 1225 mg
Fabienne's Hasselback Potatoes
Category: side-dish
By Fabienne Riesen

These potatoes present really well and are healthier than fries. They have crispy edges with centers as creamy as mashed potatoes. A must try!

Ingredients:
6  Yukon Gold potatoes
¼ cup olive oil
1 clove garlic, pressed
1 teaspoon paprika
1 teaspoon dried oregano
¼ teaspoon celery salt
1 tablespoon grated Parmesan cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Thinly slice each potato several times, stopping just short of cutting all the way through. Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add the potatoes, seal the bag, and shake to coat completely. Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over the potatoes. Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with knife, 30 to 40 minutes more.

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

Calories: 182.3
Fat: 9.4 g
Saturated fat: 1.4 g
Carbohydrates: 22.5 g
Sugars: 0.1 g
Dietary fiber: 2.2 g
Protein: 3 g
Cholesterol: 0.7 mg
Sodium: 82.3 mg
Madame Soohoo's Fish and Rice (Rice Cooker)


Ingredients:
garlic, green onions, cilantro leaf, rice vinegar, oyster sauce, brandy, dry sherry, sugar, white pepper, cornstarch, white rice, water

Directions:
Place the fish pieces in a shallow bowl or baking dish.
Whisk together the marinade ingredients (garlic through sesame oil], and pour over the fish.
Marinate for 20-30 minutes at room temperature, or up to 4 hours in the refrigerator- no more than 4 hours, or the fish will get mushy.
Rinse the rice very thoroughly in a strainer, then place in the rice bowl.
Add the water, and stir to combine. Place the fish pieces on top of the rice, then add any remaining marinade.
Set the machine for the regular cycle.
When it switches to 'keep warm', let it sit for 5 minutes, then serve immediately.
Lemony Zucchini Salad
Category: salad
By Alison Sprinkman

Refreshing and simple zucchini salad. Pairs well with everything from seafood to BBQ.

Ingredients:
4 small zucchini, thinly sliced
½ small sweet onion (such as Vidalia®), thinly sliced
½ bunch fresh parsley, minced
1  lemon, zested and juiced
1 teaspoon Dijon mustard
2 teaspoons white sugar
salt and ground black pepper to taste
¼ cup light olive oil

Directions:
Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry. Combine zucchini, onion, and parsley together in a bowl. Mix lemon zest, lemon juice, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.

Prep time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 79.7
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 5.3 g
Sugars: 2.3 g
Dietary fiber: 1.5 g
Protein: 1 g
Sodium: 24.4 mg
Wisconsin Fresh Mozzarella, Tomato and Basil Salad


Ingredients:
tomatoes, fresh mozzarella cheese, fresh basil leaves, garlic cloves, olive oil, salt, black pepper

Directions:
In a small bowl whisk together the dressing ingredients.
Cut tomatoes in 1/4th inch thick slices. Drain mozzarella from water and cut in 1/4th inch thick slices.
Arrange tomatoes and mozzarella slices on platter. Drizzle with salad dressing. Sprinkle fresh chopped basil over top.
Garnish with basil leaves and let stand 10 minutes to blend flavors.
Serve with toasted baguette if desired.