xiaoxl/recipe_data huggingface dataset:
Squash Casserole


Ingredients:
squash, onion, sour cream, eggs, margarine, herb seasoned stuffing mix

Directions:
Combine soup, sour cream and eggs.
Fold into squash and onion.
Mix well.
Melt butter and pour over stuffing mix.
Line bottom of 9x13-inch Pyrex bowl with 1/2 of stuffing mix.
Pour squash mix in bowl and top with other 1/2 of stuffing mix.
Bake at 350° for 30 to 40 minutes.
Turn oven off and sprinkle with grated American cheese and leave in oven to melt.
Egg Cupcakes (Paleo & Low Carb Friendly)


Ingredients:
eggs, green onion, zucchini, spinach

Directions:
Preheat oven to 350 and grease with olive oil two muffin pans.
Whisk all your eggs in a big bowl.
In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck…].
Add  this mixture to your eggs.
Throw your spinach into the processor and finely chop and also add to your eggs.
Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes].
Bake for 20-25 minutes or until the eggs are set in the middle.
Herbed Cheese-and-Cracker Bits


Ingredients:
dried dill, garlic powder

Directions:
Place the crackers in a large sealable freezer container.
In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt.
Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning.
Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated.
Let the mixture come to room temperature before serving.
Store in the covered container in refrigerator.
Grilled Chicken Pepper Jack With Creamy Sauce


Ingredients:
boneless skinless chicken breasts, water, red bell pepper, avocado, monterey jack pepper cheese, sour cream, cilantro

Directions:
Mix marinade water and oil in large baggie.
Add chicken and marinade for at least 1 hour.
Grill chicken and red pepper until done. (you want a little crunch to your pepper].
Meanwhile mix sour cream chipotle pepper and cilantro in microwave safe bowl.
Microwave until hot, season with salt and pepper.
Top grilled chicken with peppers then cheese.
Return to grill until cheese is melted.
Top with avocados and cream sauce.
Cream Cheese Steak Stroganoff
Category: main-dish
By Oregon Snowbird

I created this recipe as a way to use leftover filet mignon steak from a New Year's dinner. Hubby really liked it and said I needed to write it down so he could have it again sometime. I hope you will enjoy this great comfort food!

Ingredients:
1 (8 ounce) package farfalle (bow-tie) pasta
2 teaspoons olive oil
1 teaspoon butter
1 (6 ounce) package sliced white mushrooms
¼ cup French-fried onions
1 clove garlic, minced
½ (8 ounce) package cream cheese, cubed
⅓ cup white wine
2 tablespoons tomato paste
1 tablespoon lemon juice
1 tablespoon cornstarch
1  beef bouillon cube
½ teaspoon dried parsley
½ teaspoon seasoned salt
¼ teaspoon smoked paprika
¾ pound cooked steak, thinly sliced
¼ cup milk, or as needed
freshly ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a serving bowl. Heat olive oil and butter together in a large frying pan; cook and stir mushrooms, onions, and garlic in the oil-butter mixture until mushrooms are tender, 5 to 10 minutes. Stir cream cheese, white wine, tomato paste, lemon juice, cornstarch, beef bouillon, parsley, seasoned salt, and paprika together in a bowl; add steak. Pour cream cheese mixture into frying pan with mushroom mixture; cook and gently stir mixture over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency. Pour sauce over pasta and toss to coat. Season with black pepper.

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

Calories: 628
Fat: 32.9 g
Saturated fat: 13.7 g
Carbohydrates: 54.7 g
Sugars: 4.8 g
Dietary fiber: 2.9 g
Protein: 25.6 g
Cholesterol: 72.6 mg
Sodium: 598.6 mg
Art's Funky Grilled Cheese


Ingredients:
swiss cheese, American cheese, tomatoes, onion, banana pepper, butter, margarine

Directions:
Spread one side of each slice of bread with 1/2 tablespoon of butter.
Layer bottom slice of bread with swiss cheese, tomatoes, sliced onion, and banana peppers.  Top with American cheese and top slice of bread.
Melt remaining 1 tablespoon of butter in a frying pan over low-medium heat.
Add sandwich, cooking on medium until bottom bread is crispy and you can see the butter on the top slice of bread begin to melt.
Flip with a spatula and grill until cheese melts.
Witches' Broomsticks


Ingredients:
"cinnamon sticks"

Directions:
Use twizzlers for stand alone treats or cinnamon sticks (about 5 inches long]for drink stirrers.  Cut twizzlers in half to make 8 pieces.
Roll gumdrops into triangles with rolling pin on a surface lightly sprinkled with sugar.
With scissors dipped in hot water, "neaten" up the triangle and wrap the gumdrop around the candy or cinnamon stick (this makes the bristles on the broom.
Tie in place with a short piece of licorice whip.
Gnocchi Bake
Category: world-cuisine
By andrea_d

A quick and easy blend of gnocchi, sausage, cheese, and your favorite spaghetti sauce baked together for a hearty casserole.

Ingredients:
1 (18 ounce) package frozen or fresh gnocchi
1 pound bulk Italian sausage
1 (14 ounce) jar spaghetti sauce
1 ½ cups shredded mozzarella cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook until tender, 5 to 8 minutes. Meanwhile, crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and stir in the spaghetti sauce. Remove from heat, and carefully mix in the cooked gnocchi and half of the mozzarella cheese. Transfer to a casserole dish. Sprinkle the remaining cheese on top. Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and the sauce is bubbly.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 8 servings

Calories: 321
Fat: 19.8 g
Saturated fat: 8.9 g
Carbohydrates: 20.1 g
Sugars: 4.9 g
Dietary fiber: 1.9 g
Protein: 15.1 g
Cholesterol: 48.7 mg
Sodium: 852 mg
Debbie's Marshmallow Whipped Sweet Potatoes


Ingredients:
sweet potatoes, butter, brown sugar, ground cinnamon, ground nutmeg, salt, miniature marshmallows

Directions:
Preheat the oven to 350 degrees.
Lightly coat a 10 x 6 x 2 inch (1 1/2 quart] glass baking dish with nonstick cooking spray and set aside.
Combine the sweet potatoes with 1/4 cup of the melted butter along with the brown sugar, cinnamon, nutmeg and salt in a mixing bowl and beat until very well blended.
Add 1 cup of the marshmallows and blend.
Transfer the mixture to the baking dish smoothing out the top with a spatula.
Put the remaining marshmallows over the top.
Bake for about 20 minutes or until the potatoes are very hot and the topping is golden brown.
Remove from oven and serve immediately.
Sweet Baked Corn


Ingredients:
frozen whole kernel corn, granulated sugar, eggs, salt, white pepper, butter, flour

Directions:
Mix, sugar, salt, flour, milk and eggs., Add corn., Stir in Butter., Bake 375 degrees in a well greased baking dish for 45 minutes or until firm.
Veal Cutlets in Cream Sauce (Lite-Bleu)


Ingredients:
olive oil, onion, red bell pepper, tomatoes, sweet Hungarian paprika, nonfat beef broth, flour, 2% low-fat milk, 2% low-fat milk, panko breadcrumbs

Directions:
In a large skillet, melt the oil and saute onion until tender and somewhat caramelized. Add red peppers, tomatoes and paprika, season with salt and black pepper, and saute for about 3 minutes. Add beef broth and simmer for 10-15 minutes.
Meanwhile, season cutlets with salt and black pepper to taste and place in a shallow dish. Pour milk over top and sprinkle the cutlets with half the bread crumbs, turn over and repeat.
Heat a non-stick skillet with the butter and oil. Saute' the cutlets for aproximately 2-3 minutes until cooked.
Mix flour with the milk to make a thin paste. Pour mixture into the sauce and wisk to combine. Cook about 3-5 minutes until thickened.
Serve cutlets atop the warmed noodles and pour sauce over top.
Easy Cheesy Cauliflower


Ingredients:
cauliflower, mayonnaise, prepared mustard, cheddar cheese, water

Directions:
Place cauliflower in a deep microwave safe dish that has a lid or can be covered with plastic wrap.
Mix together mayonnaise, mustard, Nature's Seasons, and 1 cup of cheese.
Spread over cauliflower, covering completely. Use it all.
Top with remaining cheese.
Cover and microwave on 50% power for 10 minutes.
At this point you can top it with seasoned bread crumbs, if you choose.
Then microwave on high for about 5 minutes.
Let sit in microwave, covered, for 5 minutes.
Carefully remove the lid or plastic wrap (hot steam will escape]. And serve.
Green Bean and Hamburger Casserole


Ingredients:
ground beef, onion, green beans, milk, cheese

Directions:
Brown ground beef, onion, pepper., Mix with green beans, cream of mushroom soup, and milk., Sprinkle cheese over top., Bake at 350 degrees Fahrenheit for 30 minutes in a 1-1/2quart casserole.
Easy-Bake Oven Pink Sparkles Frosting


Ingredients:
shortening, powdered sugar, vanilla, milk

Directions:
Stir together shortening, powdered sugar, vanilla and milk until smooth and creamy.
Spread 2 teaspoons of frosting on top of 1st layer.
Add 2nd layer and continue frosting.
Sprinkle with colored crystal sugars.
Frosts a 2 layer cake.
Pan-Simmered Italian Pork Chops


Ingredients:
boneless pork chops, basil, olive oil

Directions:
Heat oil over medium-high heat in large frying pan that has a lid.
season pork chops with salt and pepper.
sear the pork chops until lightly browned , about 1 - 3 minutes per side.
Remove from frying pan from burner.
slowly pour can of stewed tomatoes over chops, distribute evenly so that some tomatoes are under chops, while other tomatoes are placed on top of the chops.
Cover pan, and let simmer on low heat for 2 hours or until chops are tender.
Uncover chops and let simmer for another hour, or until liquid is mostly evaporated.
Serve over cooked elbow noodles with parmesan cheese and a side of your choosing - we prefer green beans and honey carrots.
Cheesy Tuna-Stuffed Potatoes


Ingredients:
baking potatoes, mayonnaise, cheddar cheese, green pepper, scallion, albacore tuna in water, cheddar cheese

Directions:
Scrub potatoes, prick with fork, bake in 400 degree oven for 1 hour.
When cool enough to handle, cut potatoes in half lengthwise, scoop out potato pulp into large bowl, leaving shells intact.
Combine pulp with mayo, cheddar, green pepper, scallions and tuna.  Mix well.
Stuff potato shells.
Bake at 400 for 10 minutes.
(Can also drizzle a little melted butter over the top and pass under the broiler until sizzling and browned, but this is considered rather decadent.  You decide.].
Standard Greek Salad
Category: salad
By MIKEGINNY

Salads in Greece don't actually have any lettuce in them, and neither does this salad. It also doesn't have any oil. It's very easy to make, and it's perfect for barbeques, potlucks, and picnics.

Ingredients:
5  cucumbers, sliced
5 large tomatoes, coarsely chopped
½  red onion, chopped
1 (4 ounce) package feta cheese, crumbled
1 (2.25 ounce) can pitted green olives, chopped
¼ cup red wine vinegar

Directions:
In a large bowl, toss together cucumbers, tomatoes, red onion, feta cheese, and green olives. Sprinkle with red wine vinegar. Refrigerate until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 102.2
Fat: 6.3 g
Saturated fat: 3.9 g
Carbohydrates: 8.1 g
Sugars: 4.6 g
Dietary fiber: 1.5 g
Protein: 4.9 g
Cholesterol: 22.3 mg
Sodium: 411.9 mg
Christmas Granola


Ingredients:
oats, pecans, honey, unsalted sunflower seeds, butter, margarine, vanilla, ground cinnamon, salt, dried cranberries

Directions:
Heat oven to 350°F Combine all ingredients except cranberries in large bowl; mix well. Spread evenly in 15 x 10-inch jelly roll pan.
Bake 40 minutes or until golden brown, stirring every 10 minutes.
Remove granola from oven; stir in cranberries. Cool completely in pan. Store tightly covered up to 2 weeks.
For Gift Giving: Spoon granola into airtight glass or plastic jars, canisters, cellophone gift bags (tie closed with ribbon] or empty oatmeal tubes. Ahead of time, paint designs on jars with paint markers or sponges and paint, cover oatmeal tubes with gift wrap, or decorate gift bags with holiday stickers.
Pretzels


Ingredients:
warm water, brown sugar, bread flour, water, baking soda, coarse salt, butter

Directions:
In a small bowl, combine yeast and warm water.
Let stand for 5 minutes while you prepare the next step.
In a large bowl, place the brown sugar, 1 cup flour and the yeast mixture (when it is ready].
Mix well.
Then, stir in enough of the all-purpose flour to make a soft dough.
Turn dough onto a well-floured surface and knead for about 3 minutes.
Cover and let rest 20 minutes.
Cut dough into 12 pieces.
Roll each into a 12-15-inch long rope and shape into pretzels.
In a shallow bowl, add 1 tablespoon baking soda to 1 cup water.
Dip each finished pretzel shape quickly into water, shaking off excess.
Place immediately on greased baking sheet. Sprinkle with salt (if desired].
Bake at 475 degrees for 6 minutes or until golden brown.
Remove from pan quickly and serve with melted butter brushed on top, or with your favorite dip.
Paul's Crafty Mac N Cheese With Pancetta


Ingredients:
ziti pasta, pancetta, monterey jack cheese, asiago cheese, cheddar cheese, provolone cheese, parmesan cheese, heavy cream

Directions:
Preheat oven to 375 degrees F.
Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water.
In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered.
In the same pan, add all of the cheeses and the cream and whisk until blended. Season with salt and pepper, to taste.
Slowly add the cooked ziti to the cheese mixture, stirring gently.
Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet. Top off with more cheese and bake for 24 to 30 minutes.
Papaya and Young Coconut Soup


Ingredients:
papaya, bananas, dates, ground cinnamon, vanilla

Directions:
Peel and de-seed papaya.  Cut in half.  Cube ½ of the papaya.  Set the other half aside.
Remove milk from coconuts.  Crack them open and clean out the insides. Young coconut meat is soft and easily removed. I use a spoon to scoop it out.
Put the coconut milk and meat in a blender and blend until smooth.  Strain.  This will remove any little pieces of hard shell that get into the mix. Clean out the blender to ensure no hard pieces remain.
Return the strained coconut mixture back to the blender and add the cubed papaya, one of the bananas, cinnamon, vanilla, and dates.  Blend on high until totally incorporated.
Put in large bowl and then cube the rest of the papaya, chop the other banana in ½ inch pieces and add to the puree.  You can add other raw fruits such as strawberries or raspberries, its up to you.
Serve cold and store left overs covered in the refrigerator.  This is very perishable so eat it quickly!
Bon Appetit.
Busy Day Barbeque Brisket
Category: main-dish
By Shannon :) 

Brisket is rubbed with spices and liquid smoke and then cooked in a slow cooker with barbeque sauce until tender and juicy. This calls for just enough barbecue sauce for that smoky flavor while still allowing the flavor of the meat to come through. Hint: It's even better if you marinate it in the dry rub overnight.

Ingredients:
1 tablespoon dried thyme leaves
1 tablespoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon ground cumin
3 pounds beef brisket, trimmed of fat
½ teaspoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 ½ cups barbeque sauce

Directions:
Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture. Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 8 servings

Calories: 370.1
Fat: 24.1 g
Saturated fat: 9.3 g
Carbohydrates: 19.4 g
Sugars: 12.9 g
Dietary fiber: 1 g
Protein: 17.8 g
Cholesterol: 69.9 mg
Sodium: 1194.2 mg
Chili Sauce for Hot Dogs


Ingredients:
garlic cloves, onion, olive oil, ground beef, salt, black pepper, prepared mustard, vinegar, Worcestershire sauce, Tabasco sauce, ketchup, tomato juice

Directions:
In a large heavy skillet cook garlic and onion in oil over moderate heat,.
stirring, until onion is softened. Add beef and cook, stirring and breaking.
up any lumps with a fork,until cooked through. Drain off any excess fat. Add.
remaining ingredients, adding just enough juice to create a spoonably loose.
but not soupy mixture. Simmer sauce, stirring occasionally; about 30.
minutes. Makes enough sauce to top 6 hot dogs. Steam the hot dogs and use.
potato rolls.
North African Fish Soup


Ingredients:
olive oil, sweet onion, celery ribs, garlic cloves, paprika, turmeric, ground coriander, chicken broth, diced tomatoes, potatoes, saffron threads, bay leaf, salt, pepper

Directions:
Heat olive oil in a large pot; saute the onions, celery, garlic, paprika, tumeric and coriander until soft and fragrant.
Add the broth, raw fish, tomatoes, potatoes, saffron and bay leaf.
Bring to a soft boil; reduce heat and simmer, stirring often, until potatoes are tender and fish flakes (about 15 minutes].  The fish should fall into pieces with stirring.
Remove the bay leaf.
Add salt and pepper to taste.
Aunt Sharon's Pork and Bean Bake


Ingredients:
green pepper, onion, bacon, molasses, ketchup, prepared mustard, Worcestershire sauce

Directions:
In a mixing bowl combine pork & beans, green pepper,onion, bacon, molasses, ketchup, mustard, and worcestershire sauce. Stir to incorporate all ingredients.
Pour into a baking dish and bake at 350º for 30 minutes or until heated through.
Oriental Dipping Sauce


Ingredients:
soy sauce, garlic clove, green onion, water, hoisin sauce, fresh ginger, white sugar

Directions:
Mix all ingredients cover and let sit in the refrigerator 1-2 hours (if possible].
Before serving heat and serve warm.
Pizza Buns


Ingredients:
side bacon, mozzarella cheese, cheddar cheese, onion, green pepper, oregano, garlic powder

Directions:
Slice bacon into small pieces and then brown it.
Drain fat from bacon.
Cut the pepperoni into slices and then quarter the slices.
Add onion, green pepper, and mushrooms to the bacon and heat until onions begin to soften. Stir often.
Add spaghetti sauce, pepperoni, oregano and garlic powder and heat through.
Cool.
Stir in cheese.
Spread on open-faced buns and broil until bubbly and cheese melted.
Enjoy!
Pork Belly and Scallop Starter With Coffee Glaze


Ingredients:
carrot, celery, onion, fennel bulb, fresh thyme, black peppercorns, scallops, black coffee, honey

Directions:
Preheat the oven to 350 degrees F.
For the pork belly:
Season the pork belly with salt and pepper. On medium-high heat, in half the oil, sear the meat in an oven-proof casserole dish on all sides, about 5 minutes. Add the carrots, celery, onion, fennel, thyme, and peppercorns and continue cooking for another 5 minutes, or until caramelized. Add the veal stock and hard cider. Cover the casserole dish with a lid, or securely with tin foil, and braise the pork belly in the oven for 3 hours, until tender. Remove the pork belly from the oven and set aside on an aluminum-foil covered plate. Strain the leftover liquid with a large sieve over a stockpot, discard the vegetables and skim the excess fat from the braising liquid. Heat a pan on high heat and add the remaining 2 tablespoons oil. Cut the pork belly into 4 equal pieces and sear on all sides until crispy, about 3 minutes. Remove from pan and keep warm. Before this step, reduce the glaze.
For the glaze:
Start by reducing the braising liquid by half for about 15 minutes on medium-high heat. Add the coffee and honey and continue cooking for about 5 minutes, until it thickens. You will know the sauce is done when it coats the back of a spoon. Set aside. For the scallops: Season the scallops with salt and pepper. In the same hot pan as the pork belly, sear the scallops on both sides for about 1 minute.
For serving:
Drizzle the coffee glaze over the pork belly. Top with a scallop. Season with sea salt and serve.
Cheese Quesadillas


Ingredients:
10-inch flour tortillas, butter, cream cheese, green onion, tomatoes, salt, colby-monterey jack cheese, sour cream, salsa

Directions:
Lightly spread one side of each tortilla with butter; place four tortillas buttered side down on large skillet or griddle (may have to cook in batches].
Whip cream cheese until fluffy; stir in onions, tomato and salt.
Spread on tortillas in skillet to within 1/2-inch of edge; sprinkle on Colby Jack cheese and jalapeno.
Top with remaining tortillas, buttered side up.
Cook on medium heat until bottom is lightly browned, about 2 minutes.
Carefully flip quesadillas over to brown other side.
Remove from heat and cut into 4 or 6 wedges.
Serve with sour cream, guacamole and/or salsa.
Chunky Chicken Bake


Ingredients:
broccoli florets, milk, chicken, paprika

Directions:
Preheat oven to 350.  Spray large baking dish or casserole with vegetable cooking spray.
Cook noodes according to package directions, but do not add salt.
While noodles are cooking, in a large saucepan, bring a small amount of water to a boil.  Place broccoli in a steamer basket over saucepan.  Cover and steam just until crisp-tender, about 5 minutes.
In a medium bowl, gradually whisk together soup and milk.  Stir in broccoli, chicken, mushrooms, and paprika.  Mix well.
Drain noodles.  Place half of noodles in prepared dish.  Spoon half of chicken mixture over noodles.  Repeat layering.  Sprinkle bread crumbs on top.  Bake until golden, about 45 minutes.
German Baked Cheesecake


Ingredients:
cream cheese, sour cream, canola oil, sugar, eggs, vanilla bean

Directions:
Blind bake the shortcrust in a springform pan for about 20 minutes, till light brown.
Mix the following until creamy: cream cheese, sour cream, oil, egg yolks, sugar, starch and vanilla bean (I think it's really important to use real vanilla. The little black dots are key! You can use some fake aroma additionally, if required]. The amount of sugar depends on your sweet tooth.
Beat the egg white until soft peaks form. Fold under cheese mixture.
Now spread it over the base, and bake at 180°C for about 50-60 minutes. You want it to be light brown on top, and rather firm to the touch - not entirely wobbly!
Let it cool for a bit and eat warm with some whipped cream. Yum, my favorite!
Au Gratin Chicken and Potato Bake


Ingredients:
chicken parts, boiling water, milk, ground mustard, onions, parmesan cheese

Directions:
Preheat oven to 350ºF.
In large skillet, sprayed with non-stick cooking spray, brown chicken on all sidesand drain on paper towels.
Pour potatoes and sauce mix into large rectangular baking pan.
Stir in water, milk and mustard.
Mix in onion and vegetables.
Top with chicken pieces.
Roast, uncovered, 45 to 55 minutes.
Sprinkle with breadcrumbs and cheese.
Cook another 5 minutes, or until breadcrumbs brown and chicken juices run clear when stuck with a fork.
Stomparato (Stampede)


Ingredients:
rabbit, capers, vinegar, water, butter, oregano, green olives, fresh parsley, garlic

Directions:
Put in baking dish.
(Glass or otherwise].
Cover and bake and 375 for 1 hour and remove cover to brown.
It even taste better the next day, as flavor really gets in.
Oh, Don't forget to have lots of Italian Bread on hand.
This is a receipe that comes from our old Italian family that my No-Na made.