xiaoxl/recipe_data huggingface dataset:
Chewy Chocolate Cookies


Ingredients:
granulated sugar, sugar, unbleached all-purpose flour, baking soda, table salt, table salt, dark corn syrup, vanilla extract, unsalted butter, dark brown sugar, bittersweet chocolate

Directions:
Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large (18- by 12-inch] baking sheets with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes].
Divide dough into 16 equal portions; roll between hands into balls about 11/2 inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart; repeat with second batch of 8. Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back], until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone], 10 to 11 minutes. Do NOT overbake.
Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
Poppy Seed Chicken Pasta Salad
Category: salad
By lee jean

My boyfriend is not a fan of pasta salads and he couldn't get enough of it! You can omit the pasta and place salad on sandwich roll or bread for a yummy chicken salad sandwich.

Ingredients:
2 cups fusilli (spiral) pasta
1 ½ cups cubed cooked chicken
6 tablespoons chopped onion
¼ cup dried cranberries
¼ cup chopped celery
¼ cup slivered almonds
½ cup poppy seed salad dressing

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes; drain, rinse in cold water, and drain again. Toss pasta, chicken, onion, cranberries, celery, and almonds together in a salad bowl; drizzle with poppy seed dressing and stir to coat.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 253.1
Fat: 12.5 g
Saturated fat: 1.7 g
Carbohydrates: 25.3 g
Sugars: 8.8 g
Dietary fiber: 1.5 g
Protein: 8.5 g
Cholesterol: 21.8 mg
Sodium: 162.3 mg
Bread Machine French Bread (simple, simple, simple)


Ingredients:
water, salt, bread flour

Directions:
"put in machine in order and push buttons to make a 1.5 Lb french loaf."
Fresh Papaya Seed Dressing


Ingredients:
papaya seeds, onion, raspberry vinegar, sugar, salt, dry mustard

Directions:
In a food processor, whir together the papaya seeds and onion until finely chopped.
Add the vinegar, sugar, salt, and mustard and pulse 3 or 4 times.
With the processor running, gradually add the oil in a thin stream until dressing emulsifies.
Use on your favorite salad greens.
Good with a bit of crumbled feta added, too!
Source:  Cathy Z at Gail’s Recipe Swap.
Roast Beef Bruschetta


Ingredients:
French baguette, olive oil, plum tomatoes, chive & onion cream cheese, roast beef, fresh coarse ground black pepper, green onions

Directions:
Heat oven to 375 degrees.
Brush both sides of bread slices with oil.
Place on ungreased cookie sheet.
Bake about 5 minutes or until crisp.
Cool 5 minutes.
Meanwhile, cut each tomato into 6 slices; set aside.
Spread cream cheese over each bread slice.
Top with beef; sprinkle with pepper.
Top with tomato slices and onion.
German Beef Rouladen
Category: world-cuisine
By DebbyO

This is another great German recipe that reminds me of my mom's wonderful cooking.  Enjoy this unique and delicious dish!

Ingredients:
¼ cup Dijon mustard
8 (4 ounce) pieces round steak, pounded 1/4 inch thick
½ cup minced onion
2 teaspoons paprika
2 teaspoons salt
2 teaspoons freshly ground black pepper
8 slices bacon
3 tablespoons canola oil
1 (12 ounce) can beef broth
1 ¼ cups water
2 tablespoons cornstarch
1 cup warm water
¼ cup sour cream

Directions:
Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks. Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes. Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 rouladen

Calories: 351.4
Fat: 15.6 g
Saturated fat: 4.6 g
Carbohydrates: 5.4 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 44.6 g
Cholesterol: 113.2 mg
Sodium: 1132.7 mg
Blueberry Coffee Cake


Ingredients:
butter, white sugar, egg, milk, all-purpose flour, baking powder, salt, blueberries, brown sugar, all-purpose flour, cinnamon, pecans, butter

Directions:
Preheat oven 375° and grease and flour a 9-inch springform pan.
Sift together flour, baking powder and salt; set aside for now.
In large bowl, cream butter and sugar until light and fluffy.  Beat in egg.
Beat in flour mixture alternately with milk, mixing just until combined.
Stir in blueberries and pour mixture into pan.
In small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and the pecans.
Cut in butter until crumbly.
Sprinkle over batter.
Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean.
Allow to cool a bit before serving.
Basil Aioli


Ingredients:
fresh basil leaf, extra virgin olive oil, garlic clove, lemon juice, mayonnaise

Directions:
In a food processor pulse together basil, olive oil, garlic, lemon juice and hot pepper sauce until smooth.
Pulse in mayonnaise.
Put in refrigerator up to 24 hours.
Choose your vegetables, cut into strips.
Blanch in boiling water for 1 minute.
Drain and chill in ice water.
I used carrots, peppers and green beans.
I added radishes, tomatoes and cucumbers to the platter after.
Time does not include the chilling time.
Broccoli Cheesy Rice


Ingredients:
butter, celery, onion, cooked rice, Velveeta cheese, broccoli

Directions:
Saute celery and onion in the butter., Mix all ingredients together in a casserole dish., Bake, uncovered at 350 degrees for 45 minutes., Stir before serving to spread velveeta throughout.
Tasty Collard Greens
Category: side-dish
By ANADRI

A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes.

Ingredients:
¼ cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1  smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes  (Optional)

Directions:
Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes. Add the   to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 10 servings

Calories: 141.6
Fat: 7.9 g
Saturated fat: 1.4 g
Carbohydrates: 10.6 g
Sugars: 1.4 g
Dietary fiber: 5.4 g
Protein: 9.6 g
Cholesterol: 22.7 mg
Sodium: 688.7 mg
Bacon and Eggs Potato Salad
Category: salad
By Nancy Roy

Great potato salad for a party or every day meal.

Ingredients:
2 ½ pounds red potatoes, quartered
1 cup mayonnaise
1 cup petite green peas
5  hard-boiled eggs, chopped
4 slices cooked bacon, chopped
¼ cup minced onion
2 tablespoons mustard
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside to cool. Mix potatoes, mayonnaise, peas, hard-boiled eggs, bacon, onion, mustard, salt, and black pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 364.7
Fat: 25.6 g
Saturated fat: 4.4 g
Carbohydrates: 27.1 g
Sugars: 3.3 g
Dietary fiber: 3.4 g
Protein: 8.1 g
Cholesterol: 142.9 mg
Sodium: 414 mg
Chicken and Summer Squash Packets


Ingredients:
boneless skinless chicken breast halves, salt, pepper, onion, Dijon mustard, zucchini, frozen corn, dried basil, garlic powder, paprika, parmesan cheese

Directions:
Preheat oven to 425 degrees F.  Prepare 2 15” x 12” rectangles of heavy-duty foil for the packets.
Flatten chicken to ¼ inch thickness; sprinkle with 1/8 tsp of the salt and pepper.
Divide the onion slices between the two foil pieces.  Top with chicken, mustard, squashes, and corn.
Combine the basil, garlic powder, paprika, and remaining salt and pepper.  Sprinkle evenly over each vegetable packet, and dot with margarine.  Fold foil around mixture and seal tightly.
Bake for about 25-30 minutes, or until chicken juices run clear.
Open foil carefully, allowing steam to escape safely.  Sprinkle with Parmesan cheese.
Egg Waffles or Gai Daan Jai


Ingredients:
eggs, milk, vanilla extract, butter, sugar, cake flour, Cake Flour Substitute, baking powder, nutmeg, salt, canola oil, powdered sugar, coconut

Directions:
Whisk together egg yolks, milk, vanilla, butter and sugar until well combined.
In another bowl, whisk together the flour, baking powder, nutmeg and salt.
Bea egg whites to medium peaks.
Whisk egg yolk mixture into the flour mixture until there are no lumps.
Fold in one-third of the egg whites to the batter and stir until lightened.
Gently fold in the remaining egg whites in 2 additions.
Set a wire rack out.
Preheat both sides of the pan over medium heat until hot.
Lightly brush each side with oil an pur batter into the center of one side and swirl it out a bit.  Immediately place the other side of the pan on top, flip the pan and cook for 2 minutes or a bit more.
Flip the pan over and cook until the waffle is golden brown on the other side - about 2+ minutes.
Open the pan and tip the egg waffle out onto the rack.  Let it cool for a couple minutes before serving.
Repeat with remaining batter.
Sprinkle with a bit of powdered sugar and enjoy.  Or put syrup on it.
Optionally, lay fresh fruit and/or coconut on one side and roll it up for a great hand held snack.
Be creative with the additions.
The cooking time is for 1 waffle.
Some people break apart the eggs.  This is great for young children.
Camping Bars
Category: desserts
By k. blackburn

These bars with oats, almonds, and coconut are great to take hiking or camping.

Ingredients:
¾ cup all-purpose flour
½ cup quick cooking oats
¼ cup toasted wheat germ
½ cup butter, softened
1 tablespoon orange zest
¾ cup packed brown sugar
2  eggs
¾ cup blanched whole almonds
½ cup shredded coconut

Directions:
Preheat oven to 350 degrees F.  In large bowl beat flour, oats, butter, wheat germ, orange peel and 1/2 cup of packed brown sugar at low speed until just mixed.  Beat at medium speed for 2 minutes (mixture will look dry). With lightly floured hands, shape mixture into a ball, then pat into 8" by 8" baking pan. In a small bowl, beat eggs with a 1/4 cup of packed brown sugar, stir in almonds and coconut.  Pour evenly over mixture in pan. Bake 35 minutes or until toothpick comes out clean.  Cool in pan on rack.  Cut into 12 pieces.

Yields: 1 dozen

Calories: 498.8
Fat: 29 g
Saturated fat: 12.8 g
Carbohydrates: 53 g
Sugars: 30.5 g
Dietary fiber: 4.4 g
Protein: 10.3 g
Cholesterol: 102.7 mg
Sodium: 163.6 mg
Vanilla Cake Batter Ice Cream


Ingredients:
granulated sugar, vanilla bean, half-and-half cream

Directions:
In a large saucepot, over medium heat place in vanilla bean pod, whipping cream, dash salt, sugar, and egg yolks,and cook until a custard has formed and ribbons with the finger on the back of a spoon.  This should be done on medium to low heat and slowly, as not to curdle or scorch.
Remove from heat, and strain into a large bowl or measuring cup.
Remove the vanilla pod and scrape out the seeds into the mixture.  Rinse off the empty pod, and wipe dry. Place empty pod into your sugar bowl to flavour your coffee sugar or other uses.
Into the large bowl of cooked milk and eggs add the half and half cream and stir well.
Place covered into the fridge overnight to get cold.  This is done so that when the mixture hits your ice cream maker bowl, a warm mixture will not liquidize the cold gel, and helps with the freezing process.
Pour the measured amount of dry cake mix into a small bowl, and whisk out or sieve out any lumps. The amount here in this recipe is 2/3 of a cup dry mix.  Some people like a little less some like more, this is the amount our family enjoys.
Pour the cold custard into the already running ice cream maker.
Sprinkle on the dry cake mix a few spoons at a time through the feed tube. Continue until dry mix is incorporated in custard. This gives you smooth texture. Let your maker continue as manufacturers directions, takes usually 20 minutes or more.  If you like some cake batter lumps in the ice cream then put in as unwhisked dry mix later half way or ten minutes before the freezing is complete.
Also at the very end of the freezing when you are ready to remove, and before pouring into your freezer storage container you may add -- another 2 tablespoons dry mix and swirl through with a spatula, if you like lumps of dry mix -- also fold in quartered strawberries and fold through -- or even swirl in your favourite fudge sauce.
Pour into a covered storage container and place in your upright home freezer to freeze solid.
A tip that I do is to taste mixture half way through to see if I have enough flavour, if you like more then you can add another tablespoon or two dry mix.   Also for every quart of ice cream you should have 1/2 cup dry mix for flavour incorporated.
When I make this with Lemon Supreme Cake Mix I always fold in the Strawberries, and some toasted coconut at the very end. Makes a nice Lemon Strawberry almost cheesecaky ice cream.
Sweet Corn-Deep Fry


Ingredients:
corn, buttermilk, eggs, cornmeal, flour, baking powder

Directions:
Preheat oil in Cast Iron Dutch Oven to 350F at a depth of about 3" to 4".
Shuck, wash, pat dry, cut in half, and set aside Corn on cob.
Crack the eggs into medium bowl beat with a fork, mix in the buttermilk, then whisk in the cornmeal. If batter looks thin, stir in another few tablespoons of cornmeal. Set aside.
In another bowl, mix together dry ingredients (white] flour, baking powder, seasoning and spread out on a plate.
Oil at 375F, use tongs, coat a piece of corn in the buttermilk batter, shake off excess batter, then roll in the flour mixture on the plate.
Lower a piece of corn into oil until golden brown, about 3 minutes.
Nif's Crock Pot Beef Barley Soup


Ingredients:
carrots, celery ribs, onion, tomatoes, water, pot barley, pearl barley, bay leaf, dried thyme, dried parsley, black pepper

Directions:
Place all ingredients in crock pot and stir., Cook on low for 6-8 hours or high for 4-6 hours., Remove the bay leaf and enjoy with a crusty roll.
Almond and Chocolate Sandwich Cookies


Ingredients:
sugar, sugar, all-purpose flour, baking powder, salt, unsalted butter, egg, bittersweet chocolate

Directions:
In a food processor, process the almonds with 3 Tbl sugar until the almonds are finely ground.
Set aside.
Sift flour, baking powder and salt together.
In a mixer with a paddle attachment, beat the butter and remaining 3/4 cup of sugar until mixture is light in color and texture- at least 3 minutes.
Beat in the egg and almond extract, then the almond mixture.
On low speed, gradually beat in the flour mixture just until smooth.
Cover the dough with plastic wrap.
Refrigerate until dough is thoroughly chilled- at least 2 hours or up to 5 days.
Preheat oven to 350.
Line sheet pan with parchment.
Using a teaspoon, portion the dough into 80 pieces.
Roll pieces into balls between the palms of your hands.
Place the balls about 1 1/2 inches apart on the sheetpans. Do not crowd.
Bake until cookies are lightly browned all over- about 10-12 minutes.
Cool on sheet pan for 3 minutes, then transfer cookies to cooling racks to cool completely.
Melt chocolate in a double boiler over simmering water.
Using a small icing spatula, spread about 1/2 teaspoon on the underside of a cookie, the sandwich with another cookie.
Refrigerate briefly to set chocolate.
Super Soups


Ingredients:
Velveeta cheese, chicken broth, pasta

Directions:
Cook and stir meat in 1 tablespoon vegetable oil in large saucepan until cooked through; drain. Add vegetables; cook 3-5 minutes or until crisp-tender, stirring ocassionally.
Add chicken broth, soup base, 2 cups water and salad dressing mix. Bring to a boil.
Add pasta; cover. Simmer 10-12 minutes or until pasta is tender. Add Velveeta; cook until melted, stirring occasionally.
Freeze It: Allow soup to cool then portion into smaller container. Store, covered, in the refrigerator for 3-4 days or in the freezer for 2-3 months. Thaw in the refrigerator as needed.
Reheat It: Reheat small portions, about 2 servings of frozen soup, in the microwave on HIGH for about 5 minutes, stirring halway through.
Chicken: 1 pound boneless chicken pieces, 3 sliced carrots, 1/2 cup sliced celery, 1 small chopped onion, additional 14 1/2oz chicken broth.
Beef: 1 pound ground beef, 1 c corn, 1 chopped bell pepper, 16oz Taco Bell Home Originals Salsa.
Pizza: 1/4 pound coarsely chopped Oscar Mayer pepperoni (add with the broth], 1 c sliced mushrooms, 1 sm chopped onion, 1 chopped bell pepper, 15oz pizza sauce.
Meatless: 3 sliced carrots, 1 chopped bell pepper, 1 chopped zucchini, 14 1/2oz undrained diced tomatoes, 15 1/2oz drained and rinsed kidney beans.
Hot Cocoa With Sweet Potato


Ingredients:
nonfat milk, sweet potato puree, salt, cinnamon, pumpkin pie spice, marshmallows

Directions:
Combine the milk, sweet potato puree, chocolate syrup, salt and spice in a blender and blend till smooth.
Transfer to a saucepan and bring to a simmer.
Pour into mugs and top with marshmallows.
Enjoy.  =].
Ground Elk Casserole


Ingredients:
onion, green pepper, garlic clove, elbow macaroni, diced tomato, kernel corn, black beans, chili powder, cheddar cheese, olive oil, salt, pepper

Directions:
Preheat your oven to 350 degrees.
In a Large dutch oven Brown Elk, onion, garlic and green pepper in your skillet with 1 tablespoons Olive Oil until fully cooked.  Drain the meat mixture and rinse with hot water, this helps remove any "game" taste your meat may have.
Return to your pot and season with salt and pepper.  Add in the tomatoes, corn, beans, cooked pasta, and chili powder.  Mix well.
Top with shredded cheese.
Bake at 350 degrees for 35 minutes until cheese is melted and it's hot through.
Cheeseburger Meatloaf


Ingredients:
lean ground beef, oats, milk, onions, minced garlic clove, green peppers, egg, Worcestershire sauce, salt, dry mustard, pepper, chili sauce, cheese slices, bacon

Directions:
Stir together first 10 ingredients in a large bowl just until combined. Place in a 9- x 5-inch loafpan.
Bake at 350° for 40 to 45 minutes. Pour chili sauce over meat loaf, and bake 20 to 25 more minutes or until meat is no longer pink in center.
If you are using bacon, place on meatloaf then arrange cheese slices in a crisscross pattern on top of meat loaf. Let stand 10 minutes before slicing.
Cherry Pie Cups  (2 Ingredients)


Ingredients:
"cherry pie filling"

Directions:
Heat oven to 425°F
Remove crusts from pouches; unroll on work surface.
With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.
Fit rounds into 12 ungreased muffin cups, pressing in gently.
Spoon about 2 tablespoons pie filling into each crust-lined cup.
Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.
Easy Caramel Praline Apple Dip


Ingredients:
Kahlua, pecans, green apples, red apple

Directions:
Slightly warm Marzettis' Apple Dip in the microwave according to directions on container (1-2 minutes on high] Transfer dip to serving bowl.
Stir in the Kahula and pecans.
Core and slice the apples.
To avoid darkening, presoak in the Fresh Fruit Protector (according to package directions] or use lemon water.
Arrange on platter and serve!
ENJOY!
The Original "zaar" Dog


Ingredients:
Buttery Bread Machine Rolls, Awesome Hot Dog Chili Sauce, onion, Velveeta Cheese Sauce in the Microwave

Directions:
Place a hot dog into each bun., Top each with 1/8 cup of chili sauce., If desired top each dog with 2 Tablespoons chopped onion., Then top each dog with 1/8 cup of cheese sauce., And now you have The "Original "ZAAR" Dog :].
Pasta With Leeks and Sausage


Ingredients:
leek, garlic cloves, olive oil, chicken bouillon cube, oregano, thyme, water, pasta

Directions:
Cut the leek in half and clean well. Discard the bottom root part and the top green leaves. Slice into 1/2 inch thick slices.
In a saucepan heat some water to cook the sausages. Prick the sausages and boil for about 5 minutes. Remove sausages and let cool.
In a large skillet heat the olive oil and add garlic and leeks. Saute over medium-high heat for about 5 minutes.
Add the bouillon cube, spices, 1/2 cup water, and pepper. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.
Slice the sausages and add to the leeks. Let cook together over for about 10 minutes.
Toss this with cooked short pasta and serve.
This is great with a tomato or carrot salad.
Flan De Naranja (Orange Custard)


Ingredients:
milk, sugar, oranges, brown sugar, cornstarch, ground cinnamon

Directions:
Heat milk, over low heat, in a small saucepan on the back burner and keep warm until ready to use.
In a bowl, whisk together egg yolks, sugar, and cornstarch; slowly whisk in a little of the hot milk to temper the eggs.
Pour egg mixture into warm milk and stir constantly until thickened a bit (flan will thicken while it is chilling in the refrigerator].
While the custard cools, peel oranges and divide them into sections: place into a serving bowl or mold; sprinkle oranges liberally with brown sugar (I stir and crush them a little to release some of the juice].
Pour cooled custard over oranges; sprinkle with cinnamon.
Chill, in the refrigerator at least 2 hours, loosen carefully from sides, invert onto a plate, and serve.
Artichoke-Brie Focaccia


Ingredients:
artichoke hearts, bacon, focaccia bread, fresh rosemary

Directions:
Split focaccia (to make a top and bottom, like a sandwich].
Place focaccia in a warm oven and heat just until crisp; remove and set aside.
Preheat oven to 400 degrees.
Trim and discard rind from cheese; cut cheese into large pieces.
Place in a medium microwave-safe bowl; microwave on high for 30 to 45 seconds or until cheese begins to melt.
Stir in artichoke hearts and bacon.
Microwave cheese mixture on high for 1 to 1 1/2 minutes or until heated through, stirring once or twice.
Spread mixture on focaccia bottom.
Place focaccia top over mixture.
Place on baking sheet.
Bake, uncovered, 8 to 10 minutes or until heated through.
Cut into 4 x 1 inch strips or wedges. Garnish with rosemary if desired.