xiaoxl/recipe_data huggingface dataset:
Baked Potato Casserole
Category: side-dish
By rocc27

This baked potato casserole makes a perfect side dish to bring to large family potlucks, picnics, and celebrations.

Ingredients:
10 pounds red potatoes
2 pounds bacon
8 cups shredded sharp Cheddar cheese
4 cups processed cheese sauce
2 cups sour cream
2 cups mayonnaise
2 large onions, finely chopped
1 tablespoon minced chives
2 teaspoons salt
2 teaspoons 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 20 minutes. Drain, cool, and cut into cubes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish. Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil. Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 45 servings

Calories: 354.3
Fat: 24.3 g
Saturated fat: 10.7 g
Carbohydrates: 22.1 g
Sugars: 3 g
Dietary fiber: 1.8 g
Protein: 12.3 g
Cholesterol: 54.1 mg
Sodium: 828.6 mg
Abby's Pecan Apple Cake


Ingredients:
butter, sugar, cinnamon, nutmeg, all-purpose flour, tart apples, butter, eggs, milk, rum, vanilla extract, pecans, baking powder, baking soda, salt

Directions:
* , such as Granny Smith, peeled, halved, and sliced (3 cups]  Preheat the oven to 350 degrees.
Brush the sides of a 8 x 3 1/4-inch  springform pan with the melted butter.
Mix together 1/2 cup sugar, cinnamon,  nutmeg, and 1/4 cup flour and sprinkle the mixture evenly over the bottom of  the pan.
Wrap foil around the pan to prevent leakage. Starting at the outside  edge, arrange a ring of apple slices in the pan, slightly overlapping and  pointing to the center.
(It will feel backwards.] Fill in the center with  another circle of apples, with some overlap occurring.
Layer any remaining  apple slices evenly, overlapping to prevent the batter from escaping.
With a  wooden spoon or electric mixer, beat together the butter and 1 cup sugar.
Add  the eggs, milk, rum, and vanilla.
The batter will look curdled.
Add 1 1/4  cups flour, the nuts, baking powder, baking soda, and salt, beating only  until the flour is completely incorporated.
Pour the batter over the apples  and spread evenly.
Place the pan on a baking sheet and bake in the middle of  the oven until a toothpick inserted in the cake comes out clean, about 70  minutes.
Cover with a piece of foil if the top begins to brown too quickly.
Let the cake rest in the pan on a rack for 5 minutes, then, using a small,  flexible knife, gently separate the sides of the cake from the pan.
Invert  the cake on the rack, letting it stay in the pan for another 10 minutes, then  remove the pan, lifting it up carefully.
Candied Carrots


Ingredients:
carrots, butter, brown sugar, salt, white pepper

Directions:
Place carrots in a large saucepan; add 1 inches of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.
King Cake in a Bread Machine
Category: desserts
By SUZZANNA

Hey y'all, I came up with a non-traditional way to make a very traditional cake, and just in time for Mardi Gras. Laissez le bon temps rouler!

Ingredients:
¼ cup warm water (100 to 110 degrees F/40 to 45 degrees C), or as needed
½ teaspoon salt
2 tablespoons softened butter
1  egg, slightly beaten
1 cup sour cream
3 ½ tablespoons white sugar
3 ½ cups all-purpose flour, or as needed
2 ½ teaspoons active dry yeast
¼ cup white sugar
1 teaspoon ground cinnamon
2 ½ tablespoons melted butter
½ cup chopped pecans
1 ½ cups confectioners' sugar
1 ½ tablespoons melted butter
⅛ teaspoon vanilla extract
2 tablespoons milk, or as needed
1 tablespoon purple colored sugar, or as needed
1 tablespoon green colored sugar, or as needed
1 tablespoon yellow colored sugar, or as needed

Directions:
Place the warm water, salt, softened butter, egg, sour cream, 3 1/2 tablespoons of sugar, flour, and yeast into a bread machine in the order recommended by the manufacturer, select the dough cycle, and start the machine. Check the dough after about 5 minutes of mixing, and add 1 to 2 more tablespoons of water or flour if the dough is too dry or wet. Mix 1/4 cup of sugar, the cinnamon, 2 1/2 tablespoons of melted butter together in a bowl. Grease a baking sheet, and set aside. When the dough cycle is finished, remove the dough and roll out to a 10x28-inch rectangle on a floured surface. Spread the cinnamon-butter mixture over the dough, and sprinkle on an even layer of pecans. Pick up one of the long edges, and roll the dough into a 28-inch long log. Place the rolled dough onto the prepared baking sheet, seam side down, and form the dough into a ring. Moisten the ends of the dough with a little water; pinch the two ends together to seal. Cover the dough ring with a cloth or greased plastic wrap, and let rise in a warm place until doubled in size, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake the cake in the preheated oven until the top is golden brown, about 15 minutes. Mix the confectioners' sugar, 1 1/2 tablespoons of melted butter, vanilla extract, and just enough milk to make a smooth but not thin glaze. Remove the cake from the oven, and cool for about 10 minutes on a wire rack. While the cake is still warm, spoon the glaze onto the cake, allowing drips of glaze to dribble down the sides of the cake. Immediately sprinkle the cake with alternating bands of purple, green, and yellow colored sugar. Allow the cake to cool completely before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 3 hrs 25 mins
Yields: 1 cake

Calories: 314.6
Fat: 11.9 g
Saturated fat: 5.7 g
Carbohydrates: 47.8 g
Sugars: 22.4 g
Dietary fiber: 1.5 g
Protein: 5 g
Cholesterol: 33.8 mg
Sodium: 134 mg
Homemade Butter in a Blender


Ingredients:
"heavy cream"

Directions:
Pour the cream into the blender container and cover.
Blend on the lowest speed until the cream begins to thicken around the blades.
While continuing to blend, pour the ice water through the opening in the lid.
Raise the speed to the 4th lowest speed and blend until butter forms, about 2 minutes longer.
Transfer the butter into a strainer to drain.
Then pack it into a butter mold or form into squares and chill.
An Updated Red Potato Salad
Category: salad
By misscait21

My mom always makes this on requests for dinner or parties. It's so simple, yet all the flavors together really tantalize your palate. Red wine vinegar and sour cream really update this classic recipe.

Ingredients:
8  red potatoes
1 ½ cups mayonnaise (such as Hellmann's®/Best Foods®)
⅔ cup sour cream
3 tablespoons red wine vinegar
3 tablespoons white sugar
2 teaspoons dried minced onion
1 teaspoon celery seed
4  hard-cooked eggs, chopped
salt and ground black pepper to taste

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 20 minutes. Drain and cube potatoes. Transfer potatoes to a large bowl; stir in mayonnaise, sour cream, vinegar, sugar, onion, and celery seed until well coated. Gently mix in eggs and season with salt and black pepper. Refrigerate until chilled.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 45 mins
Yields: 16 servings

Calories: 273.4
Fat: 19.9 g
Saturated fat: 4.1 g
Carbohydrates: 20.9 g
Sugars: 3.8 g
Dietary fiber: 1.8 g
Protein: 4.1 g
Cholesterol: 65.1 mg
Sodium: 144.4 mg
Bacon, Mushroom, and Oyster Stuffing
Category: side-dish
By rhondarella

I could never find the right oyster stuffing recipe, so I made my own with bacon, onion, mushrooms, and oysters. It is great with grilled turkey.

Ingredients:
1 pound bacon
½ cup butter
1  onion, sliced thin
2 cloves garlic, minced
1 (4 ounce) package fresh mushrooms, sliced
1 cup white wine
2 cups chicken stock
1 (14 ounce) package seasoned stuffing cubes
1 (10 ounce) jar oysters, drained and cut into thirds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet. Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat. Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish. Bake in preheated oven until golden brown on top, about 30 minutes.

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

Calories: 231.2
Fat: 11.1 g
Saturated fat: 5.3 g
Carbohydrates: 21.9 g
Sugars: 3 g
Dietary fiber: 1.1 g
Protein: 8 g
Cholesterol: 35.6 mg
Sodium: 758 mg
Tex-Mex Breakfast Scramble


Ingredients:
canola oil, onion, green bell pepper, chorizo sausage, eggs, 1% low-fat milk, garlic powder, black pepper, paprika

Directions:
Serves 2., Ingredients., 2 tablespoons Canola Oil, divided., 1/4 cup onion, chopped., 1/4 green bell pepper, chopped., 1 cup baby spinach., 1/4 cup chorizo, cubed., 4 eggs., 1/8 cup 1% milk., 1/4 teaspoon garlic powder., 1/4 teaspoon paprika., black pepper., Heat 1 tablespoon of oil in a large pan., Add onion. Saute until translucent., Add green pepper. Saute for 2 minutes., Add chorizo and baby spinach. Saute for 2 minutes., Whisk together eggs and milk in a bowl., Add last tablespoon of oil to hot pan. Allow to heat. Pour in egg mixture., Add spices., Cook until eggs are desired firmness.
Pinto Beans - Frijoles Paisas


Ingredients:
pinto beans, water, carrot, salt, green plantain, onion, diced tomatoes, salt, garlic clove, fresh cilantro, ground cumin

Directions:
STOVE TOP.
1. Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
2. When the beans are cooking, prepare the condiment mix. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
3. When the beans are almost tender, add the condiment mix, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked.
CROCK POT.
Use the same ingredients except use just 4 cups of water instead of 6.
1. Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker, add 4 cups water and pork hocks and cook on high for about 2 hours.
2. Follow step 2 in the regular pot recipe.
3. Add the condiment mix, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.
Chili Chicken Stir-fry With Asparagus and Bok Choy


Ingredients:
hoisin sauce, soy sauce, honey, rice vinegar, dry sherry, garlic, ginger, red chilies, chicken thigh fillets, chicken breasts, onions, asparagus, baby bok choy, green onion tops

Directions:
Combine the first eight ingredients in a glass bowl, add the chicken, mix.
Cover and refrigerate for several hours or overnight.
Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 ½ inch pieces.
Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain.
Now drain the chicken from the marinade, reserve the marinade.
Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove.
Heat the rest of the oil, stir-fry the chicken until just browned, add marinade, simmer for approx 10 minutes, until tender, probably less when you use chicken breast, stir now and then.
Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this won<U+0092>t be long].
Transfer to a serving dish and sprinkle on the green onions<U+0085>.
Sweet and Spicy Dipping Sauce
Category: side-dish
By Sean Gough

Simple sauce that combines sweet, sour, salty, and spicy flavors into a wonderful dipping sauce for chips, grilled chicken, and spring rolls. It can be kept in the fridge for about a week.

Ingredients:
½ cup rice wine vinegar
½ cup white sugar
2 teaspoons salt
1 tablespoon chili garlic sauce (such as Lee Kum Kee®)

Directions:
Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

Prep time: 5 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 1 cup

Calories: 24.7
Carbohydrates: 6.3 g
Sugars: 6.2 g
Sodium: 330.4 mg
French Rice


Ingredients:
long-grain white rice, butter

Directions:
Place rice in a 9x13-inch casserole dish.
Mix French onion soup and consomme; pour over rice.
Cut butter in pats and place in dish.
Bake 1 hour at 350 degrees.
Check it at 40 minutes.
I added cheese on the top when I made this dish.  Yummy!
Marie's Easy Slow Cooker Pot Roast
Category: main-dish
By Marie Thomas

Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.

Ingredients:
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3  carrots, chopped
1  onion, chopped
3  potatoes, peeled and cubed
1 stalk celery, chopped

Directions:
Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side. Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery. Cover and cook on Low setting for 8 to 10 hours.

Prep time: 40 mins
Cook time: 9 hrs
Total time: 9 hrs 40 mins
Yields: 6 to 8 servings

Calories: 540.2
Fat: 30.6 g
Saturated fat: 12.1 g
Carbohydrates: 18.2 g
Sugars: 2.4 g
Dietary fiber: 2.8 g
Protein: 45.7 g
Cholesterol: 147.4 mg
Sodium: 271.9 mg
Pizzagaina
Category: world-cuisine
By SMZCOZ

Pizzagaina is Italian Easter pie. A very traditional savory dish that is a much-anticipated treat for Easter. It can be quite an undertaking to prepare, but I've got a simplified recipe here that the Italian Nonnis may curse me for but tastes great!

Ingredients:
4  unbaked 9-inch pie crusts, divided
2 (16 ounce) containers whole-milk ricotta cheese
1 cup shredded mozzarella cheese
2  eggs
¼ pound pepperoni
½ pound sweet capicola (coppa)
½ pound hot capicola (coppa)
1  egg white, slightly beaten

Directions:
Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans. Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and hot capicola; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans. Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white. Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 2 9-inch pizzagainas

Calories: 529.4
Fat: 40.1 g
Saturated fat: 15 g
Carbohydrates: 22.5 g
Sugars: 0.4 g
Dietary fiber: 1.6 g
Protein: 19.1 g
Cholesterol: 82.2 mg
Sodium: 804.1 mg
Strawberry Bruschetta
Category: appetizers-and-snacks
By Sarah Stephan

This is a delicious variation of the popular tomato based appetizer. The strawberries are warm and sweet and the sugar is caramelized and crunchy! Your guests will love it!

Ingredients:
24 slices French baguette
1 tablespoon butter, softened
2 cups chopped fresh strawberries
¼ cup white sugar, or as needed

Directions:
Preheat your oven's broiler. Spread a thin layer of butter on each slice of bread. Arrange bread slices in a single layer on a large baking sheet. Place bread under the broiler for 1 to 2 minutes, just until lightly toasted. Spoon some chopped strawberries onto each piece of toast, then sprinkle sugar over the strawberries. Place under the broiler again until sugar is caramelized, 3 to 5 minutes. Serve immediately.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 12 servings

Calories: 119.5
Fat: 1.6 g
Saturated fat: 0.8 g
Carbohydrates: 23.1 g
Sugars: 6.2 g
Dietary fiber: 1.2 g
Protein: 3.7 g
Cholesterol: 2.5 mg
Sodium: 202.1 mg
Easy and Delicious Corn Fritters


Ingredients:
flour, milk, baking powder, eggs, salt

Directions:
Mix all ingredients together except the oil., Drop by tbspful into the hot oil., Turn., Turn again when golden brown., Drain.
Lennie's Ultimate Rice Pudding


Ingredients:
water, short-grain rice, milk, white sugar, cornstarch, raisins, nutmeg, pure vanilla extract, ground cinnamon

Directions:
Place water and rice in a large, heavy pot with a tight-fitting lid.
Bring to a boil, reduce heat slightly, then allow to boil until almost all the water is gone (approximately 10 minutes].
Stir in 4-1/2 cups of the milk and reduce heat to med-low.
Yes, it looks like a lot of liquid.
Don't worry.
(Note: don't use skim milk; it's not rich enough to make a nice pudding.] Into the remaining 1/2 cup of milk, whisk in the sugar and cornstarch.
Whisk this mixture into the rice, then add the raisins (substitute currents if you prefer].
Stir.
Grate nutmeg over the top of the mixture, lightly dusting the entire top.
Raise the heat to med-high and, stirring almost constantly, bring to a slow boil.
Reduce heat to low and put lid on pot.
Simmer (very gently] for anywhere from one hour to 1-1/2 hours-- until the pudding has thickened.
Stir pot occasionally, making sure the pudding does not stick to the bottom of your pot.
When pudding is thick, spoon some out into a custard cup which contains the egg yolk.
Do this about a teaspoon at a time, to slowly warm the yolk.
Any faster, or in any greater quantity, will cause the yolk to curdle.
When yolk is beaten and warmed, stir into pudding.
Cook for two more minutes; remove from heat.
Stir in vanilla (pure extract only please, not artificial], then pour pudding into an attractive serving dish.
Sprinkle cinnamon on top and let cool to room temperature.
Do not add cinnamon while cooking or the pudding will have an unpleasant gray/brown colour.
Refrigerate if not serving right away.
Canadian comfort food!
Simple Hot Pastrami and Swiss Sandwiches


Ingredients:
Dijon mustard, swiss cheese, butter

Directions:
Spread mustard on each slice of bread., add 1 ounce of cheese and 3 ounces of pastrami per sandwich., top with another slice of bread., Spread butter on the outside of the assembled sandwich., Heat in hot, heavy skillet until bread is toasted and cheese melted.
Herb, Sausage, and Cheese Dutch Baby
Category: breakfast-and-brunch
By SpoonForkBacon

This savory Dutch baby is perfect for breakfast and brunch. You can use bacon instead of sausage if you prefer. Serve with a light green salad.

Ingredients:
⅓ cup bulk Italian sausage
3  eggs, at room temperature
⅔ cup whole milk, at room temperature
⅔ cup all-purpose flour
2 tablespoons unsalted butter - melted, cooled, and divided
½ teaspoon salt
1 pinch cracked black pepper
⅓ cup shredded white Cheddar cheese
1 teaspoon sliced fresh chives
½ teaspoon minced fresh thyme

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Combine eggs, milk, flour, 1 tablespoon butter, salt, and pepper in a blender; blend until batter is smooth and thin, about 2 minutes. Carefully remove cast iron skillet from oven using an oven mitt and pour remaining 1 tablespoon butter into the skillet, quickly and carefully swirling to coat the skillet with butter. Pour batter into the skillet and transfer to the oven. Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes. Top Dutch baby with Cheddar cheese, chives, fresh thyme, and crumbled sausage. Return to the oven and bake until cheese is melted, about 1 minute. Slice and serve Dutch baby immediately.

Prep time: 15 mins
Cook time: 24 mins
Total time: 39 mins
Yields: 4 servings

Calories: 287.3
Fat: 17.6 g
Saturated fat: 8.8 g
Carbohydrates: 18.9 g
Sugars: 2.3 g
Dietary fiber: 0.7 g
Protein: 13.1 g
Cholesterol: 176 mg
Sodium: 573.1 mg
Chicken Bianco With Fresh Snow Peas


Ingredients:
olive oil, chicken breasts, snow peas, red onion, garlic, prosciutto di Parma, butter, heavy cream, romano cheese, bow tie pasta, black pepper

Directions:
Heat oil in frying pan.
Add chicken pieces, snow peas, onion, mushrooms, and garlic.  Cook until lightly browned.
Add prosciutto and cook 1 minute more.
Deglaze pan with butter.  Add chicken stock and cream and simmer until bubbly.
Add the cheese and pour over the cooked pasta.  Add black pepper and serve.
Italian Chicken Sandwich


Ingredients:
mozzarella cheese, sun-dried tomatoes, parmesan cheese

Directions:
Stir together chicken, mozzarella, olives, sun dried tomatoes, pepperoncini, and roasted red peppers.
Spray a large nonstick skillet with cooking spray (such as Pam] and place over medium-high heat. Divide Parmesan into 4 small piles (about 1 tablespoon each] spreading slightly. Top with 4 slices of bread.
Pile chicken mixture onto half the bread and cook for a minute or two until cheese is crusty. Close sandwiches and reduce heat ot medium. Cook for a minute or to two on each side or until bread is golden and filling is warm.
Very Easy Hamburger Stroganoff


Ingredients:
lean hamburger, pepper, paprika, onion, salt, skim milk

Directions:
Brown hamburger with pepper, paprika, salt and minced onion.
Add soup and milk and simmer until heated through.
Taste a bit. If it needs more seasonings, add it by 1/4 or 1/2 teaspoons.
Serve on rice, noodles or a sandwich (we always do rice, but the original recipe says you can make it into a sandwich or put it on noodles.
Whole Wheat Beer Bread
Category: bread
By Betty Latvala

Good with soups, chili. Makes excellent toast. Flavor of bread will change, depending on type of beer used. Loaf comes out looking textured on top.

Ingredients:
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
4 ½ teaspoons baking powder
1 ½ teaspoons salt
⅓ cup packed brown sugar
1 (12 fluid ounce) can or bottle beer

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into  prepared loaf pan. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 1 - 9x5 inch loaf

Calories: 144.4
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 30.2 g
Sugars: 6 g
Dietary fiber: 2.3 g
Protein: 3.8 g
Sodium: 429.5 mg
Baba Ghannouj (  Baba Ghanoush / Baba Gannoujh )


Ingredients:
eggplant, tahini, lemon juice, garlic clove, black pepper, cumin, sesame seeds, fresh parsley

Directions:
Steam eggplant until tender, about 8 minutes.
Place cooked eggplant in food processor.
Add tahini (sesame paste],lemon juice, and garlic.
Puree.
Stir in remaining ingredients; spoon into serving bowl.
Garnish with parsley sprig.
Serve warm or chill.
HINTS: - smaller eggplants have thinner peels and a sweeter flavor.
Select.