xiaoxl/recipe_data huggingface dataset:
Smooth Broccoli Vitamix® Soup
Category: soups-stews-and-chili
By Ashley Olmstead

This is a healthy and simple soup I whipped up for the Vitamix®. Can easily be made vegetarian or vegan by substituting vegetable broth and/or non-dairy milk. You can reserve some of the microwaved broccoli and potatoes and add them after blending if you like more substance to your soup. Enjoy!

Ingredients:
1 ½ teaspoons olive oil
½ small onion, diced
2  potatoes, diced
1 head broccoli, cut into florets
1 cup milk
1 cup chicken broth
⅛ teaspoon ground black pepper
⅛ teaspoon sea salt
⅛ teaspoon ground ginger
⅛ teaspoon ground thyme

Directions:
Heat olive oil in a skillet over medium heat; saute onion until translucent, 5 to 10 minutes. Spread potatoes and broccoli onto a microwave-safe plate. Cook in microwave until tender, 4 to 5 minutes. Place onion, potatoes, broccoli, milk, chicken broth, pepper, salt, ginger, and thyme in the Vitamix® or blender. Start on variable 1, slowly increase to variable 10, and end on high for 4 to 5 minutes. Serve hot.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 161.5
Fat: 3.5 g
Saturated fat: 1.1 g
Carbohydrates: 27.6 g
Sugars: 5.6 g
Dietary fiber: 4.5 g
Protein: 6.6 g
Cholesterol: 6.1 mg
Sodium: 351.6 mg
Kentucky Fried Onion Rings


Ingredients:
sweet onions
all-purpose flour
self-rising flour
Bulk KFC Original Recipe Seasoning (Copycat]
granulated sugar
salt
cold water
egg

Directions:
PREHEAT manufacturer's recommended amount of vegetable oil in deep-fryer to 365°F (OR] preheat enough fat to onion rings in a deep heavy stovetop pot to 365°F (use a heat-safe thermometer to gauge].
PEEL then slice 2 large sweet onions into 1/3-1/2 inch rings (you may use all of onion, or just the larger outer rings].
INTO a medium bowl add 1 cup self-rising flour, 1 1/2 tablespoons prepared Recipe #453973, 2 teaspoons granulated sugar, and 1/2 teaspoon salt; MIX ingredients well; WHISK in 1 cup cold water and 1 egg until combined well, without over-mixing.
ADD 1/3 cup all-purpose flour into a small bowl for the DREDGE; FILL another small bowl with 1/2 cup panko breadcrumbs (optional] if a panko breading is desired for the final coating.
TOSS a few onion slices in the flour DREDGE until lightly coated.
DIP a few floured onions into the BATTER; REMOVE rings one at a time using a fork or skewer, until 3 or four are battered.
LIGHTLY coat onion rings in panko breadcrumbs, if using, lifting once again onto the fork/skewer.
TILT battered/breaded onion rings off the skewer, onto the surface of hot oil; SHAKE fryer basket gently to prevent onion rings from sinking and sticking (which they inevitably do sometimes].
TURN onion rings once, using the skewer, when light golden on the underside; CONTINUE frying just until light golden brown on both sides (don't overcook!]; REPEAT with remaining onion rings.
SEASON with a light sprinkle of salt if desired; SERVE with your favorite condiments and ENJOY!
Baileys Milkshakes
Category: drinks
By Rachael Ray Every Day

What's more fun for a Girls' Night than a Baileys Milkshake Bar?!

Ingredients:
1 scoop vanilla ice cream
1 scoop chocolate ice cream
1 tablespoon chocolate sauce
1 tablespoon caramel sauce
2 fluid ounces Baileys® Irish Cream
2 cups whole milk
Chocolate Icing
Whipped Cream
Sprinkles
Mini Marshmallows
Chopped Nuts
Crumbled Cookies
Candied Bacon
Caramel Sauce
Chocolate Shavings

Directions:
Mix all milkshake ingredients in a blender and blend until frothy. Rim a Mason jar with chocolate icing and dip into your choice of toppings from the toppings bar. Pour milkshake from the blender into the jar - and complete with more toppings.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 milkshake

Calories: 718.4
Fat: 22.4 g
Saturated fat: 12.7 g
Carbohydrates: 85.9 g
Sugars: 63.5 g
Dietary fiber: 1.1 g
Protein: 18.4 g
Cholesterol: 65.6 mg
Sodium: 369.3 mg
Octapodi Kokkinisto (Greek Octopus in Tomato Sauce)
Category: world-cuisine
By Diana Moutsopoulos

Octopus is an incomparable treat. I love it grilled, in a salad or in tomato sauce. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Serve this dish with hand-cut french fries or with rice. Never add water; you want the octopus to cook in its own juices for best flavor.

Ingredients:
2 pounds octopus, cut into 3-inch pieces
¾ cup olive oil
8 small red onions, cut into thin wedges
3  bay leaves
2 cups crushed tomatoes
½ teaspoon sea salt
freshly ground black pepper to taste

Directions:
Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes. Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 411.7
Fat: 28.8 g
Saturated fat: 4.1 g
Carbohydrates: 14.6 g
Sugars: 5.5 g
Dietary fiber: 2.4 g
Protein: 24.2 g
Cholesterol: 72.7 mg
Sodium: 502.4 mg
Great Greek Salad


Ingredients:
cucumbers, feta cheese, kalamata olive, roma tomatoes, sun-dried tomato packed in oil, red onion, rice vinegar

Directions:
In a large salad bowl, toss together the cucumbers, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, red onion, vinegar, and seasoning.
Chill until serving.
Right before serving toss in the feta and stir to combine.
Garden Salad With an Asian Touch


Ingredients:
cucumber, tomatoes, scallion, clove, fresh ginger, light soy sauce, vinegar, pepper, leaf lettuce, basil leaves, sesame seeds

Directions:
Mix dressing ingredients and toss 2 teaspoons of mixture into lettuce and basil., Place lettuce on 4 plates., Mix together cucumber,tomato, scallion toss in dressing., Place on top of greens., Garnish with seeds.
Salad With Scrambled Egg


Ingredients:
egg, cucumber, tomatoes, green chili, salt, pepper, lemon juice

Directions:
Heat oil in oak. Scramble the egg.
Cut cucumber and tomatoes in long slices. Chop chillis.
Add scrambled egg,cucumber,tomato and chillis. Then add salt,pepper and lemon juice.Mix and enjoy.
Oatmeal-Fruit-Nut Bars (From Sara Snow)


Ingredients:
whole wheat flour, ground flax seeds, baking soda, salt, cinnamon, nutmeg, cardamom, butter, sugar, eggs, honey, vanilla, apple, raisins, dates, apricot, walnuts, unsweetened coconut, oats, applesauce

Directions:
Stir together dry ingredients (flour, salt, baking soda and spices].
In a mixing bowl, beat butter and sugars. Add in honey, eggs and vanilla. Slowly add in dry mixture and beat together. Stir in oats, applesauce, coconut, fruit and nuts.
Drop spoonfuls onto baking sheet; bake 12-14 minutes at 350.
OR, if making bars,.
Spread evenly into a large, glass baking pan; bake 20-25 minutes.
Mary's Hot & Spicy Sausage & Cabbage Soup


Ingredients:
smoked sausage, kielbasa, onion, celery rib, diced tomatoes, tomato juice, salt, ground cayenne pepper, Splenda sugar substitute, garlic, cabbage

Directions:
Slice the sausage, onion, celery and place in 6 quart pan.  Add the diced tomatoes and tomato juice.
Boil first 6 ingredients until onion and celery are tender.
Add salt, cayenne, splenda and garlic. Adjust to taste preference.  If soup is too thick, add a cup of water.
Add cabbage and cook just until the cabbage is tender--will only take 5-10 minutes.
Oven Roasted Salmon With Miso Glaze


Ingredients:
salmon fillets, salmon steaks, brown sugar, miso, soy sauce, water

Directions:
Place the salmon fillet or steaks skin-side down on the prepared baking sheet.
Stir together the sauce ingredients and spoon or spread the mixture over the salmon.
Bake for 11-12 minutes per inch, until the fish flakes with a fork.
Use a thin spatula to remove the fish from the pan, and try to leave the skin behind on the foil.
Serve immediately.
Soothing Orange Spiced Tea


Ingredients:
cinnamon sticks, whole cloves, water, tea bags, sugar, Splenda sugar substitute, mint sprig

Directions:
Heat water to a boil with cinnamon and cloves. Add tea bags and orange rind strip; steep for 5-7 minutes. Strain and discard solids.
Sweeten, and garnish with an orange slice and/or mint sprig, if desired.
Vegetarian Miso Soup


Ingredients:
soy sauce, light miso, scallions, firm tofu

Directions:
Bring the stock and kombu to a boil n a soup pot. Cover, remove from heat and let stand 5 minutes. strain; stir in soy sauce.
In a mixing bowl, mix about 1/4 cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved.
Pour this mixture back into the remaining stock. Place scallions, diced tofu, and wakame seaweed into four bowls.
Gently ladle soup into the bowls. Enjoy!
Pork Chops and Apple Bake


Ingredients:
wheat germ, egg, garlic powder, basil, rosemary, nutmeg, cinnamon, apples, water

Directions:
In bowl whisk egg.
In separate bowl mix together wheat germ, basil, rosemary, garlic powder.
Rinse and pat dry pork chops (may be pork loin chops or pork steaks].
Dip chops in egg wash.
Dredge through wheat germ mixture.
Put into 9X13 roasting pan, add water to pan.
Drizzle with balsamic vinegar.
Put in oven at 350 degrees for 1-1 1/2 hours.
In the meantime, quarter apple and remove cores.
In a separate bowl, mix together cinnamon and nutmeg.
Put apple in bowl and stir to cover apple with mixture.
1/2 hour after chops are in oven, flip chops over and put apples on top of chops, return to oven and continue to bake.
**NOTE: check after 1 hour total baking time  for doneness depending on thickness of chops and oven variations time can vary 1- 1 1/2 hours.
Serve with side dish and vegetables.
Au jus from baking can be dripped over chops and apples on a platter  or can be made into a tasty gravy.
Baileys Flat White Martini
Category: trusted-brands-recipes-and-tips
By Baileys

Let's rethink the classic Martini by adding espresso and Baileys Original Irish Cream!

Ingredients:
2 ounces Baileys® Original Irish Cream
Ice
1 ounce vodka
1 ounce brewed espresso

Directions:
Add ice, 1 oz. vodka, 2 oz. Baileys, 1 oz. espresso into a shaker. Shake well, and strain into glass.

Yields: 1 serving

Calories: 284.7
Fat: 0.2 g
Carbohydrates: 27.5 g
Sugars: 25.1 g
Sodium: 15.7 mg
Brussels Sprouts With Cashews for 2


Ingredients:
frozen Brussels sprouts, walnuts, sliced water chestnuts, butter

Directions:
Cook Brussels sprouts as directed on package.
Drain and return to saucepan.
Add nuts or water chestnuts and butter, heat through.
(You can also toast the nuts in a dry pan first.].
Creamy Salmon Macaroni Salad


Ingredients:
macaroni, hard-boiled eggs, cheddar cheese, grape tomatoes, scallion, sweet pickle juice, celery, mayonnaise, dried dill weed, pepper, salt

Directions:
Cook macaroni according to package directions; drain and rinse w/ cold water until cooled.  Drain again.
Place cooled drain macaroni in a large mixing bowl and add all remaining ingredients.
Stir well to evenly mix.
Chill about 2 hours before serving.
Chicken Cacciatore


Ingredients:
chicken breasts, salt, pepper, green pepper, garlic, whole tomato, mushroom, tomato paste, bay leaf, thyme, pimientos

Directions:
Halve chicken breasts., Chop pepper., Wash well, and pat dry., Combine ingredients in Crockpot., Add chicken pieces, pushing down into liquid to thoroughly moisten and coat., Cover and cook on Low setting for 7 to 9 hours.
"breaking Bread" Onion Bread for Bread Machine


Ingredients:
water, water, milk, milk, bread flour, onions, sugar, bread machine yeast, milk, onion

Directions:
Add water, milk, salt, bread flour, 3T onion, sugar and yeast to bread machine pan in the order suggested by manufacturer.  Select dough/manual cycle.
When cycle is complete, remove dough from machine. Cover and let rest 10 minutes.  Divide dough into 8 equal pieces for dinner buns and 4 pieces for larger sandwich buns.  Shape each piece into a smooth ball.  Place balls on greased baking sheet.  Cover and let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
Brush rolls lightly with milk and sprinkle with 1T onion, pressing onion gently into dough. (I personally just like to dump onion on the cutting board and just roll or press the roll into it! Bring on the onion!]  Bake in a preheated 400 degree oven for 10 minutes, or until done.  Remove from sheet and let cool on wire rack.
Pork Chops & Rice


Ingredients:
milk, water, white rice, pepper

Directions:
Brown pork chops in oil then place in large baking dish or roaster.
While browning, mix soup, milk and water in large bowl.
Pour rice over chops, then pour soup mixture over all. Sprinkle with pepper according to taste.
Cover with foil and bake at 350 degrees Fahrenheit for 1 hr or until tender.
Corned Beef & Cabbage Stew


Ingredients:
corned beef, quick-cooking tapioca, carrots, onions, cabbage, beef broth, water, wine vinegar, dry mustard, horseradish, molasses, whole cloves, bay leaf

Directions:
Place corned beef in crockpot., Sprinkle tapioca evenly over meat., Spread carrots, onions and cabbage evenly around and over meat., In a mixing bowl, combine remainder of ingredients., Pour over meat and veges., Cook on low for 6-8 hours., Remove cloves and bay leaf before serving.
Delicatessen Pastry in 15 Minutes


Ingredients:
brown sugar, oleo, powdered sugar

Directions:
Dip each biscuit in oleo, then in sugar.  Place in pan-----make indentation in top and add chocolate or lemon filling (I used between a teaspoons and Ttablespoon for each--was generous].
Bake 10 minutes or till crispy golden brown.
Let set 5-10 minutes and transfer to paper towel (pudding seems to carry moisture, this rids dessert of that].
Transfer to plate. Dust with powder sugar.
Serve warm or cold.
Spicy Smoked Turkey Soup


Ingredients:
olive oil, onion, green bell pepper, celery, carrot, garlic, diced tomatoes, sugar, morels, lime juice, pepper, bay leaf

Directions:
Place a heavy pot over medium high heat.  Add olive oil, onion, bell pepper, hot peppers, celery, carrots, and garlic; cook until onions are translucent.
Pour in the chicken stock and reduce heat.  Stir in the turkey, diced tomatoes, V-8, sugar, morel powder, hot sauce, lime juice, celery salt, pepper, and bay leaf.
Simmer over medium heat for 45 to 60 minutes.
Chocolatey Bee Butter


Ingredients:
butter, honey, creamy peanut butter, vanilla

Directions:
Melt butter over medium heat.
Stir in honey and cocoa until smooth.
Remove from heat.
Stir in peanut butter and vanilla.
Let cool; spoon into airtight containers.
Keep refrigerated.
Christmas Mice


Ingredients:
maraschino cherries, Crisco shortening

Directions:
Drain cherries well and count them.
Unwrap an equal amount of chocolate kisses and carefully remove one side of the chocolate cookie from the Oreo, leaving the cream filling on the other side. (Save plain side for another use.].
Melt the chocolate chips and shortening in the microwave and stir till smooth.
Dip the cherries in the chocolate, shake to remove excess.
Set the cherry on the flat side of chocolate kiss, and then position them on cream side of the Oreo with the stem hanging over the edge.
Position 2 sliced almonds for ears.
Use red gel for eyes.
Keep the chocolate warm by setting it in a bowl of warm water.
Line cookie sheet with wax paper to set the mice on as you put them together. When you get them all done, let them set for a few minutes before decorating.
To make holly leaves - draw a "v" on each side of the red berry.
For the leftover melted chocolate and plain half of Oreos. Dip each Oreo in chocolate and either sprinkle coconut or chopped nuts on them.
NOTE: You could use cherries without stems and substitute chow mein noodles for the tail.
Baked Oatmeal II
Category: breakfast-and-brunch
By BLANCHL

Found this recipe in Pennsylvania Amish country.  Everyone who tries it, loves it!

Ingredients:
3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2  eggs
½ cup melted butter
2 teaspoons vanilla extract
¾ cup dried cranberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish. Bake in preheated oven for 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 393.2
Fat: 15.3 g
Saturated fat: 8.4 g
Carbohydrates: 59.2 g
Sugars: 36 g
Dietary fiber: 3.9 g
Protein: 6.8 g
Cholesterol: 79.4 mg
Sodium: 502 mg
Tabbouleh III
Category: salad
By KITKATY

This is a Lebanese salad (my version of tabbouleh) that we like served with everything!

Ingredients:
1 cup bulgur
3  tomatoes, seeded and chopped
2  cucumbers, peeled and chopped
3  green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
⅓ cup fresh mint leaves
2 teaspoons salt
½ cup lemon juice
⅔ cup olive oil

Directions:
Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water. In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil.  Toss and refrigerate for at least 4 hours before serving.  Toss again prior to serving.

Prep time: 45 mins
Total time: 4 hrs 45 mins
Yields: 8 servings

Calories: 243.6
Fat: 18.5 g
Saturated fat: 2.6 g
Carbohydrates: 19 g
Sugars: 1.9 g
Dietary fiber: 4.6 g
Protein: 3.3 g
Sodium: 593.5 mg
Chunky Salsa


Ingredients:
tomatoes, stewed tomatoes, avocados, scallion, garlic cloves, lime juice, cilantro, black olives

Directions:
Combine all ingredients in a large bowl.
You can save some of the juice from the cans of stewed tomatoes and mixed in, if desired.You determine how chunky the salsa is depending on how small you chop/slice the ingredients.
Pear and Prosciutto Salad


Ingredients:
pears, Dijon mustard, salt, ground black pepper, olive oil, fresh lemon juice, prosciutto, pecans

Directions:
Cut pears in half and core them.
Peel one pear half, chop into cubes and place in a blender with the vinegar, mustard, salt and pepper. Puree until smooth. With the blender running add the olive oil; set aside.
Cut remaining (unpeeled] pear halves into thin slices and place into a large bowl with the spinach.
Pour the dressing over the top and gently toss.
Place greens and pears onto each plate.
Top each with 1/4 of the prosciutto, candied pecans and serve.
Zucchini Stuffed With Rice, Lentils, Parmesan Cheese and Fresh S


Ingredients:
long grain brown rice, zucchini, turkey, Italian sausage, onion, olive oil, dried oregano, cumin, sea salt, ground black pepper, lentils, parmesan cheese, mozzarella cheese

Directions:
Cook rice according to package directions (rice can be cooked ahead and used in this recipe later].
Cut the zucchini crosswise into the thick, equal parts. Spoon out the seeds.
To shorten the baking time in the oven, zucchinis can be pre-cooked in a microwave oven: put the zucchini in a microwave- proof dish and add very little water. Cover and cook 10 minutes at max. Drain and set aside.
Squeeze sausage out of the casing into the pan with hot oil and cook until it's lightly browned, breaking apart with the back of the turner.
Add onion and sauté for 3 minutes over medium heat. Add oregano, cumin, salt and pepper, sauté 2-3 minutes to blend the flavors.
Add rice, lentils and Parmesan cheese, stir and cook for 2 minutes. Remove from heat.
Place hollowed-out zucchini in a baking dish thinly coated with olive oil. Stuff the filling mixture into the hollowed-out zucchini, using a spoon to press the mixture down so it's tightly packed.
Bake in the oven at 200ºC for 30 minutes if the zucchini has been pre-cooked in the MWC, or for 45 minutes if they are not pre-cooked.
About 10 minutes before the end of cooking remove from oven and put a generous pinch of grated mozzarella on top of each zucchini. Put back them back into the oven and bake until cheese is melted.
Serve hot.
Gluten Free, Dairy Free, Egg Free & Yeast Free Carrot Muffin


Ingredients:
flour, white sugar, brown sugar, baking soda, baking powder, salt, cinnamon, carrot, dried shredded coconut, raisins, soymilk

Directions:
Preheat oven to 190°c or 375°f.
Mix together all dry ingredients in a medium size bowl .
Add to the dry mixture the carrot,coconut and raisins after that is incorporated well add the soy milk and stir until all are combined.
Put in a lightly oiled pan and bake for approximately 30 minutes until toothpick inserted comes out clean and the top springs back when touched.
Remove from the oven and let cool.
Chicken Fajitas - Minus the Tortillas - W30


Ingredients:
red bell peppers, red onions, carrot, zucchini, boneless skinless chicken breast, boneless skinless chicken thighs, cumin, cayenne, salt, black pepper, lime, olive oil

Directions:
Cut the chicken into thin strips. If you have the meat slightly frozen, the slicing will be much easier.
Place the chicken and veggies in a large bowl. Sprinkle the spices over all. Juice the lime into the bowl and then drizzle with the olive oil.
Time to get your hands dirty! Mix and mix and mix your veggie chicken glop until each and every piece is coated with the limey/oily/spice mixture. Yummy. Now go wash your gross raw-chicken hands.
Set aside for a few minutes. Turn your griddle onto high heat - this is so the chicken and veggies will sear, not simmer or poach. It may splatter and sizzle - so beware! Don't cook naked.
Unless you have a restaurant sized grill you'll have to cook your fajitas in 2 batches. That's OK. When dinner smells this good - they'll wait.
Gluten Free Orange Chocolate Coconut Clusters


Ingredients:
dark chocolate, unsweetened dried shredded coconut

Directions:
In a medium saucepan, melt the chocolate over very low heat.
Stir in the orange extract.
Allow the nuts and coconut to cool, then stir them into the melted chocolate.
Drop by heaping tablespoonful onto a parchment lined baking sheet.
Allow to cool.
If need be (as in it’s too hot in your kitchen for these to set] transfer clusters to a plate and cool in freezer.
Serve.
Roast Capsicum (Bell Peppers) and Quinoa Salad


Ingredients:
red capsicums, olive oil, quinoa, red onion, basil leaves, mixed herbs, lemon

Directions:
Char grill whole capsicums by holding them over a gas flame until charred all over or by placng them on a hot grill pan. When cooled a little, peel and discard the skins. Thinly slice the flesh into strips.
Rinse the quinoa grains, as you would rice.
Bring a medium saucepan of water to the boil. Add the quinoa and reduce the heat to a gentle simmer. Cover the saucepan and cook for 10 minutes or until the quinoa is tender, drain.
Combine the cooked quinoa, red onion and shredded basil in a bowl and season to taste with salt and pepper.
Heat the oil in a frying pan over medium heat. Add the thinly sliced white onion and cook until softened. Add the roasted capsicum strips and season with salt and pepper.
Spread the mixed herbs over a serving plate.Squeeze over the lemon juice. Top with the quinoa , onion and capsicum strips. Serve.
Butternut Squash and Cheese Panade


Ingredients:
sweet onions, olive oil, fresh sage, fresh thyme, salt, black pepper, vegetable broth, gruyere, swiss cheese

Directions:
Combine onion and squash in a lage bowl.
Add oil and spices, and toss well.
Arrange in a single layer on a baking sheet. Roast in 400 degree oven until onions begin to brown and squash is tender.
Grease 9 x 13" cassarole and layer bread, squash mixture and cheese.
Slowly pour 2 C broth over the top, allowing bread to soak up broth and pressing with back of spoon. Add remaining broth until it reaches 1" below pan's rim.
Reduce heat 375F and cover pan with foil. Place on baking sheet and bake 30 minutes. Remove foil and bake 35-45 minutes longer, until bubbling puffed and golden. Let stand 5 minutes before serving.