xiaoxl/recipe_data huggingface dataset:
Stir-Fried Tuna on Spicy Somen


Ingredients:
cumin, cayenne pepper, white pepper, coriander powder, ground cinnamon, powdered clove, dried parsley, olive oil, onion, pasta, garlic paste, fresh rosemary, tuna, black olives

Directions:
Start boiling somen water according to directions on package.
Thoroughly mix cumin, cayenne, 1/4 teaspoon white pepper, coriander, cinnamon, clove, lemon peel, parsley, and 2 tablespoons olive oil; set aside.
Sauté onion in 1 tablespoon olive oil on medium-low heat.
Add almond chips, garlic paste, rosemary, mixed veggies, tuna, olives, and 1 teaspoon white pepper.
Cook for approximately 5 minutes.
Meanwhile, place somen in boiling water.
After cooked (about 2 - 3 minutes], strain and toss with spice and oil mixture.
Plate and top with tuna mixture.
Jenny's Black Forest Cake
Category: desserts
By REB_99

This recipe is from a friend of my mother's. She used it for catering and has won the hearts of most who've tasted it. I've had to share this recipe with everyone who's been to one of my parties. Serve with whipped cream if desired.

Ingredients:
1 cup milk
1 tablespoon vinegar
1 ¾ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
½ teaspoon salt
2  eggs
½ cup vegetable oil
1 cup strong brewed coffee, cold
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
½ cup cherry liqueur

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar.  Set aside. Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla.  Stir in the sour milk.  Gradually beat in the flour mixture, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling. To make the cherry filling: Combine the cherry pie filling and cherry liquor.  Refrigerate cherry mixture until chilled, then fill cake.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 - 2 layer 8 inch cake

Calories: 477
Fat: 13.5 g
Saturated fat: 2.9 g
Carbohydrates: 78.2 g
Sugars: 41.4 g
Dietary fiber: 3.1 g
Protein: 5.8 g
Cholesterol: 39.2 mg
Sodium: 441.1 mg
School of Fish-Presented in Technicolor™ by -Tasty Dish--


Ingredients:
cream cheese, currants

Directions:
Fish body: With an adult's help, make a slit on one end of each dried apricot. Note: I very lightly mashed the dried apricot before making the slit although this is optional.
*Carefully* insert the bottom of a mini pretzel. Again, carefully pinch the apricot around the pretzel to hold it in place. It may require a few takes to get the hang of it.
To make the fish eyes: pipe on a small dot of cream cheese (a plastic sandwich bag with a very [small corner] snipped off works well for this] and then press a mini chocolate chip or currant, tip down, into the cream cheese.
Mouth: Snip the fish's mouth with a knife or pair of scissors. (see photo].
I arranged the fish on a turquoise/blue platter. Ideal for a summer, Hawaiian/tiki/South Pacific, Finding Nemo/Little Mermaid-themed party, etc.!
Action!
Lighter Spinach Pesto Sauce


Ingredients:
fresh spinach, parmesan cheese, olive oil, garlic

Directions:
Reserve 1/2 cup picante sauce., Blend all remaining ingredients in blender or food processor., Fold in remaining picante sauce., Mix with hot cooked pasta., Refrigerate until ready to use.
Mandi's White Chicken Chili


Ingredients:
white beans, salsa, monterey jack pepper cheese, ground cumin, garlic cloves, black pepper

Directions:
Place all ingredients except corn chips in a crockpot and cook on high until cheese is well incorporated.
Chili may also be cooked on stove top on medium-high heat.
When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken.
Garnish with more crushed corn chips, cheese or sour cream.
Shrimp and Crab Stuffed Portobello Mushrooms


Ingredients:
portabella mushrooms, butter, margarine, onion, garlic clove, shrimp, egg, fresh lemon juice, red pepper flakes, parmigiano-reggiano cheese, cream cheese, parsley

Directions:
Preheat oven to 425ºF.
Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender.  Remove from heat. Stir in all remaining ingredients.
Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.
Bake, uncovered, about 15 minutes or until mushrooms are tender.
Nola's Avocado Pie


Ingredients:
graham cracker pie crust, avocado, cream cheese, lemon, lemon, sweetened condensed milk, pecans, walnuts

Directions:
Make your favorite crumb crust pie shell.
Mix first avocado, cream cheese, lemon juice, lemon zest and sweetened condensed milk together until nice and smooth.
Pour in the avocado mixture.
Sprinkle chopped nuts on top of pie.
Chill and it’s ready to eat!
Solianka or Russian Beef Soup
Category: soups-stews-and-chili
By Karena

This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.

Ingredients:
2 ounces dried mushrooms
¾ cup water
½ cup unsalted butter
3  onions, chopped
1 cup cooked diced veal
1 cup diced ham
¼ pound kielbasa sausage, cut into 1 inch pieces
2 quarts beef stock
3  bay leaves
10  black peppercorns
2  dill pickles, diced
2 tablespoons capers
12  marinated mushrooms
1 (28 ounce) can Italian-style whole peeled tomatoes
2 tablespoons tomato paste
1 ½ tablespoons all-purpose flour
12  kalamata olives
⅓ cup chopped fresh dill weed
¼ teaspoon dried marjoram
3 cloves garlic, minced
¼ cup dill pickle juice
1 teaspoon Hungarian sweet paprika
salt to taste
ground black pepper to taste

Directions:
Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside. Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth.  Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes. Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot. Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes. Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 477.6
Fat: 30.4 g
Saturated fat: 14.2 g
Carbohydrates: 26.9 g
Sugars: 10.8 g
Dietary fiber: 4.7 g
Protein: 25.4 g
Cholesterol: 100.4 mg
Sodium: 1373.9 mg
Mary's Roasted Red Pepper Dip
Category: appetizers-and-snacks
By DOREENB

This is a HUGE hit at all of my parties!!!  With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.

Ingredients:
1 (7 ounce) jar roasted red peppers, drained and diced
¾ pound shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons prepared Dijon-style mustard

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 cups

Calories: 115.8
Fat: 11.1 g
Saturated fat: 4.4 g
Carbohydrates: 1 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 3.3 g
Cholesterol: 19.8 mg
Sodium: 224.1 mg
Shrimp Fra Diablo
Category: world-cuisine
By Allison

A thick, spicy sauce of garlic, olive oil, and fire-roasted tomatoes is sauteed with shrimp or your favorite seafood. Legend has it that it was named for Michele Pezza, also known as 'Fra Diablo' (Friar Devil), who helped push Napoleon's forces out of Naples. Serve the sauce over hot pasta, or, my favorite, hot couscous cooked with olive oil and garlic.

Ingredients:
¼ cup olive oil
1  shallot, minced
3 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
1 (14.5 ounce) can fire-roasted diced tomatoes
3 tablespoons tomato paste
½ cup dry white wine  (Optional)
1 pound large shrimp, peeled and deveined
1 tablespoon dried parsley
½ tablespoon dried basil
1 pinch ground black pepper to taste

Directions:
Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes. Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

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

Calories: 294
Fat: 15 g
Saturated fat: 2.2 g
Carbohydrates: 13.6 g
Sugars: 5 g
Dietary fiber: 2.4 g
Protein: 20.8 g
Cholesterol: 172.6 mg
Sodium: 576.3 mg
Spicy Barbecue Sauce


Ingredients:
dark brown sugar, cider vinegar, Worcestershire sauce, prepared yellow mustard, honey, tomato ketchup, ground cayenne pepper

Directions:
"Combine all ingredients in large saucepan. Stir well. Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 minutes. Stir occasionally as it cooks. Store in refrigerator. Keeps for several weeks."
Pineapple Cream Cheese Frosting
Category: desserts
By Janelle Williams Hawthorne

This frosting goes great on lemon cake, 7-up® cake, or lemon cookies.

Ingredients:
½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
4 tablespoons pineapple juice
4 cups sifted confectioners' sugar

Directions:
Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 cups

Calories: 111.9
Fat: 5.3 g
Saturated fat: 3.4 g
Carbohydrates: 16.1 g
Sugars: 15.6 g
Protein: 0.6 g
Cholesterol: 15.3 mg
Sodium: 41.3 mg
South American Hot Chocolate (With Chillies)


Ingredients:
red chilies, chocolate

Directions:
Pour the milk into a saucepan.  Carefully slice the chillies in half lengthways and deseed, leaving the stalks attached in order to remove them from the milk easily.  Add to the milk.
Slowly bring to a shivering simmer.  Remove from the heat and infuse for 10 minutes, so that the milk takes on the chilli flavour.  Reheat the milk, add the broken chocolate and cream and stir on a low heat until the chocolate is dissolved.  Remove and discard the chillies.  Serve garnished with a slice of fresh chilli.
Melon Cream Cooler


Ingredients:
cantaloupe, lemon juice, vanilla ice cream

Directions:
In a blender container, place all ingredients, cover., Blend until combined.
Cherry Bomb
Category: drinks
By TENS100

This is a wonderful rum drink with lime and grenadine. It's great for any occasion. If this recipe seems too easy, well it is, but the drink is incredibly enjoyable and worth the lack of trouble!

Ingredients:
4 fluid ounces rum
1 liter lime soda
4 fluid ounces grenadine syrup
1  lime, juiced
1  lime, sliced
4  maraschino cherries

Directions:
In a mixing glass combine rum, lime soda, grenadine and lime juice. Mix well and pour into chilled glasses. Garnish with lime slices and cherries.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 260.3
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 49.3 g
Sugars: 38.9 g
Dietary fiber: 0 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 31.9 mg
Meg's Italian Hangover Soup


Ingredients:
water, onion, celery, green bell pepper, peppercorns, bay leaf, nutmeg, coarse sea salt, garlic cloves, green cabbage, romano cheese, cranberry beans, spaghetti, dried basil

Directions:
Put all ingredients from the first set in a large pot, bring to a simmer.Skim the scum off as you go.
Cover with a lid, ajar, over low-ish heat for 45 minutes to an hour. Until the broth tastes good. Check for salt at this point.
Strain everything, and return the broth back to the pot, along with some of the chicken, if you care too. Otherwise, feed it to your cat.
Then, add all remaining ingredients (cabbage, beans, spaghettini], and cook until spaghettini is done. Check for seasoning, top with some grated parmesan or romano, and eat with more bread than you think is humanly possible. May this alleviate all hunger or hangover pains!
Beau Monde Seasoning - Closer to the Real Thing!


Ingredients:
onion powder, caster sugar, icing sugar

Directions:
Toss it in a jar with about 6 - 10 grains of rice if you live in a humid environment and plan on opening and shutting the jar a few times over a couple of months.  Shake it up good, that's pretty much it.
Note: Please review this recipe as it pains me to see the weird mixes for Beau Monde that are passing on the net!
Cheesy Corn Squares


Ingredients:
all-purpose flour, fresh parsley, baking soda, seasoning salt, dried basil, dried oregano, black pepper, eggs, whole kernel corn, ricotta cheese, onion, parmigiano-reggiano cheese, mozzarella cheese, paprika

Directions:
In a large bowl, combine first 7 ingredients. Stir in eggs, corn, ricotta, onion, Parmesan. oil, and 4 oz. mozzarella; mix well.
Pour into a greased 13x9 baking dish. Sprinkle with remaining mozzarella, and paprika.
Bake, uncovered, at 350, for 30-35 minutes or until golden brown. Cut into squares.
Baked Buttermilk Donuts
Category: bread
By brownie

Finally a recipe for a baked buttermilk doughnut that is crispy on the outside and light and airy on the inside! You won't think you're eating a donut-shaped muffin with this one! You could also toss the donuts in a cinnamon-sugar mix, glaze them with a powdered sugar-water icing, or frost them with chocolate frosting.

Ingredients:
cooking spray
2 cups all-purpose flour
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon freshly grated nutmeg
½ teaspoon salt
1 cup buttermilk
2  eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons vegetable shortening, melted and cooled slightly
1 cup sifted powdered sugar  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to upper-middle position. Spray a donut pan with cooking spray. Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl. Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl. Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes. Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won't use up all of the batter in this batch. Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack. Place powdered sugar into a small paper bag. Toss warm doughnuts in powdered sugar to coat. Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch. Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and toss in powdered sugar.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 12 donuts

Calories: 246.6
Fat: 5.6 g
Saturated fat: 1.5 g
Carbohydrates: 45.5 g
Sugars: 28.1 g
Dietary fiber: 0.6 g
Protein: 3.9 g
Cholesterol: 31.8 mg
Sodium: 276.2 mg
Wick Fowler's Classic Chili Enchiladas (12 Enchiladas)


Ingredients:
corn tortillas, cheddar cheese, onion

Directions:
Dip each tortilla in hot oil, turning once to soften.
Blot on paper towels. (I did not use the cooking oil to soften the corn tortillas, I wrapped all 12  in a paper towel, sprinkled water on the paper towel, and put them in the microwave for a minute.].
Spoon about 2 tablespoons of Wick Fowler Chili down the middle of the tortilla.
Sprinkle on the grated cheese and onion.
Roll up and place seam down in baking dish.
Cover the rolled tortillas with the remaining chili, onion and grated cheese, in that order.
Bake at 350F for about 30 minutes or until cheese is melted and enchiladas are hot.
Chunky Monkey Cupcakes
Category: desserts
By Chef John

Banana, walnut, and chocolate are always an amazing combination of ingredients, no matter what the delivery system, but it really doesn't get any better than in this ganache-frosted cupcake. A close second would be a chocolate-dipped frozen banana, rolled in walnuts, which is also a great treat, although much more awkward to eat in public. Feel free to omit the frosting and just enjoy these as muffins.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3  ripe bananas
2 tablespoons milk  (Optional)
¼ teaspoon vanilla extract
½ cup butter, softened
1 cup white sugar
2 large eggs
1 cup chopped walnuts
1 cup dark chocolate chunks
1 cup very hot, but not boiling cream
1 cup dark chocolate chips
12  dried banana chips
For Garnish:

Directions:
Preheat oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners. Whisk flour, baking powder, baking soda, and salt together in a bowl. Mash bananas with milk and vanilla extract until smooth. Mix butter and sugar together with a spatula until creamy. Whisk in eggs, 1 at a time, then whisk in the banana mixture. Add walnuts, chocolate, and the flour mixture. Mix batter with a spatula until no dry spots remain. Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap pan against the counter to expel any air bubbles. Bake in the preheated oven until tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes. Pour hot cream over chocolate chips in a bowl. Let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over the cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 12 cupcakes

Calories: 529.8
Fat: 31.4 g
Saturated fat: 15.8 g
Carbohydrates: 61.7 g
Sugars: 30 g
Dietary fiber: 3.2 g
Protein: 7 g
Cholesterol: 78.7 mg
Sodium: 386.7 mg
Lemony Salmon Patties


Ingredients:
pink salmon, milk, eggs, fresh parsley, onions, Worcestershire sauce, salt, pepper, butter, all-purpose flour, milk, lemon juice, salt, cayenne pepper

Directions:
Combine the first nine ingredients; mix well.
Spoon into eight greased  muffin cups, using 1/4 cup in each.
Bake at 350 for 45 minutes or until  browned.
Meanwhile, melt butter in a saucepan; stir in the flour to form  a smooth paste. Gradually stir in milk; bring to a boil over medium heat,  stirring constantly.
Cook for 2 minutes or until thickened.
Remove from  the heat; stir in lemon juice, salt and cayenne. Serve over patties.
Shrimp on Smoky Potato Corn Cakes


Ingredients:
frozen corn, egg, flour, minced garlic clove, adobo sauce, shrimp, panko breadcrumbs, light sour cream, lime juice, cilantro

Directions:
In a large bowl, combine the 3 cups of Simply Potatoes Traditional Mashed Potatoes with next six ingredients through adobo sauce. Season with salt and pepper to suit your taste.
Form potato mixture into small patties, 3 inches in diameter, and dredge in panko crumbs. Pour enough oil in a large skillet to cover the bottom of the pan. Fry cakes in batches over medium high heat, flipping once, until golden brown. Remove to a paper towel-lined plate to cool.
Wipe out skillet and lightly oil. Saute shrimp on medium heat until opaque, approximately 2 minutes per side. Remove from pan and allow to cool.
Combine sour cream with lime juice.
To assemble appetizer, place a dollop of lime-flavored sour cream on top of each potato cake, place one tail-on shrimp on top of sour cream so the tail points up, sprinkle with chopped cilantro.
Serve warm or at room temperature.
Garlic Cheddar Biscuits


Ingredients:
Bisquick baking mix, cheddar cheese, water, unsalted butter, garlic powder, salt, pepper, dried parsley

Directions:
Combine bisquick mix, cheese and old bay in a small bowl.  Add water and stir until combined. (Dough will be slightly moist not runny].
Form dough into tablespoon-sized balls and line on greased baking sheet.  Bake for about 10 minutes at 400 degrees until biscuits begin to brown and firm up.
While biscuits are in the oven, make the butter in a small bowl by combining the remaining ingredients and mixing well.
When biscuits come out of oven, brush with garlic butter.
Coconut White Russian


Ingredients:
brewed coffee, milk, cream of coconut, nutmeg

Directions:
Shake coffee, milk, and cream of coconut; add ice to fill.
Cover; chake until very cold.
Strain into glass; sprinkle with nutmeg.
Real Italian Calzones
Category: world-cuisine
By Jenny

This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 ½ cups all-purpose flour, divided
1 teaspoon olive oil
½ cup ricotta cheese
1 ½ cups shredded Cheddar cheese
½ cup diced pepperoni
½ cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1  egg, beaten

Directions:
To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled. To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill. Preheat oven to 375  degrees F (190 degrees C). When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Prep time: 1 hr
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 2 large calzones

Calories: 334.6
Fat: 16.7 g
Saturated fat: 7.2 g
Carbohydrates: 31.6 g
Sugars: 0.9 g
Dietary fiber: 1.6 g
Protein: 13.8 g
Cholesterol: 63.6 mg
Sodium: 667 mg
The Best  Play Dough Recipe


Ingredients:
flour, salt, alum, boiling water

Directions:
Mix flour and salt in a large bowl.
In a glass measuring cup, mix alum, water, oil, and color and add to the flour/salt mixture.  Stir until slightly cool.
Knead well, adding flour until it stops sticking to your hands.
Keep in an airtight container when not in use.