xiaoxl/recipe_data huggingface dataset:
Autumn Glazed Apple Cream Pie


Ingredients:
sweetened condensed milk, low fat  sweetened condensed milk, sour cream, egg, vanilla, graham cracker crumb crust, apples, butter

Directions:
Whisk together Eaglebrand, sour cream, juice concentrate, egg& vanilla;pour into pie crust.
Bake in a pre-heated 350 degree oven for 25-30 mins.
or until center is set.
Cool.
Saute apples in butter until tender; arrange on top of baked pie.
Spoon preserves over apples to glaze.
Chill thoroughly.
Creamy Oatmeal (Food Storage)


Ingredients:
water, quick oats, powdered milk, sugar, salt

Directions:
"Bring water to a boil.  Lower heat and add dry ingredients.  Cook about 5 minutes, stirring occasionally."
Creamy Banana Strawberry Split Smoothie
Category: breakfast-and-brunch
By Cindy Anschutz Barbieri

My creamy banana strawberry split smoothie is filled with protein and chia seeds for a great healthy drink! Go outside in a nice comfy chair, sit back, and enjoy!

Ingredients:
1 cup almond milk
1  chopped banana, frozen
¾ cup strawberries
3  ice cubes
1 scoop vanilla protein powder
1 teaspoon vanilla extract
1 teaspoon honey
1 teaspoon ground flax seed
1 teaspoon ground chia seeds
½ teaspoon ground cinnamon

Directions:
Blend almond milk, banana, strawberries, ice cubes, protein powder, vanilla extract, honey, ground flax seeds, ground chia seeds, and cinnamon in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 111.2
Fat: 1.6 g
Saturated fat: 0.4 g
Carbohydrates: 14.4 g
Sugars: 8.9 g
Dietary fiber: 2.2 g
Protein: 10.4 g
Cholesterol: 3.1 mg
Sodium: 94.7 mg
Stuffed Red Peppers With Cheesy Polenta and Green Chiles


Ingredients:
red bell peppers, polenta, garlic cloves, water, salt, fresh ground pepper, anaheim chilies, cilantro, monterey jack cheese, parmesan cheese, fresh cilantro

Directions:
Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13" x 9" baking dish.
Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.
Win's Shrimp and Spaghetti
Category: main-dish
By 16712

Quick, easy and a favorite !!!

Ingredients:
12 ounces uncooked spaghetti
1 cup butter
1 tablespoon Creole-style seasoning
1 teaspoon freshly ground black pepper
1 tablespoon teriyaki sauce
1 ½ pounds fresh shrimp, shelled and deveined without tails
¼ cup Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, combine butter, Creole seasoning, black pepper, and teriyaki sauce. When butter is hot add the shrimp and simmer for 5 minutes or until shrimp are pink throughout. Spoon the shrimp on top of the pasta and sprinkle each serving with Parmesan cheese.

Prep time: 30 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 6 servings

Calories: 605.7
Fat: 34.1 g
Saturated fat: 20.2 g
Carbohydrates: 43.2 g
Sugars: 2 g
Dietary fiber: 2 g
Protein: 31.4 g
Cholesterol: 263.7 mg
Sodium: 877.7 mg
Crock Pot Mushroom Pork Tenderloin


Ingredients:
character(0]

Directions:
Place pork in crock pot., In a bowl, combine the soups and stir until smooth., Add the mushrooms to the soup mixture and pour over pork., Cover and cook on low for 4-5 hours or until the meat is tender.
Baked Chicken Breasts With Cornbread Stuffing


Ingredients:
boneless skinless chicken breast halves, garlic powder, cornbread stuffing mix, whole kernel corn, boiling water, butter, milk, fresh parsley

Directions:
Preheat oven to 375°.
Spray a 9 x 13 baking dish with nonstick spray.
Season chicken breasts with garlic powder, salt and pepper and place in single layer in baking dish.
In a large bowl, combine stuffing mix, corn, water and melted butter.
Mix well and spoon over the chicken.
Combine soup, milk and parsley and mix well.
Pour over the stuffing, cover and bake for 35 minutes.
Uncover and bake for 8 to 10 more minutes until stuffing is golden.
Bayou Beans & Rice


Ingredients:
andouille sausages, kielbasa, onion, celery, chicken broth, water, long-grain rice, dark red kidney beans

Directions:
Heal oil in a medium-sized pot over medium-high heat.  Add sausage, onion, red pepper, celery and seasoning; cook, stirring occasionally, until browned, about 5 minutes.
Add broth and 1/2 cup water.  Bring to a boil and stir in rice.  Reduce heat to medium-low; cover and cook until rice is tender, about 15 minutes.  Stir in beans; cook, uncovered, until heated through, about 2-3 minutes.
Maple Peanut Yummies


Ingredients:
brown sugar, shortening, peanut butter, maple syrup, all-purpose flour, baking soda, salt, baking powder, sugar

Directions:
Heat oven to 350°F.
In a large bowl, beat together brown sugar, shortening and peanut butter until light and fluffy.
Add syrup and egg yolk; beat well.
Stir in flour, baking soda, salt and baking powder, mix well.
If necessary refrigerate 15 to 30 minutes for easier handling.
Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
With a fork dipped in sugar, flatten balls in a criss cross pattern.
Bake at 350°F for 8 to 12 minutes or until golden brown.
Hot Turkey and Dressing Sandwiches


Ingredients:
onion, butter, chicken broth, turkey

Directions:
Saute onions in butter.
Add soup and broth and stuffing; stir over medium heat a few minutes.
Stir in turkey.
Put in crock pot and cook on low 8 hours.
Serve on buns.
Hot Beef Sundae
Category: side-dish
By Cindi

We had this at the New York State Fair. When we saw the sign Hot Beef Sundae, we were both curious. Really, it looks just like a hot fudge sundae and when we got home we made our own version.

Ingredients:
2 cups roast beef with gravy
2 cups leftover mashed potatoes
1 cup shredded Cheddar cheese
½ cup sour cream
4  cherry tomatoes

Directions:
Pile mashed potatoes in each serving bowl to resemble a scoop of vanilla ice cream. Top with roast beef with gravy to resemble hot fudge. Sprinkle Cheddar cheese on top. Dollop sour cream, the "whipped cream," on top. Garnish each sundae with a cherry tomato.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 bowls

Calories: 361.7
Fat: 21.6 g
Saturated fat: 11.5 g
Carbohydrates: 20.9 g
Sugars: 1.9 g
Dietary fiber: 1.8 g
Protein: 21.6 g
Cholesterol: 70.5 mg
Sodium: 1113.4 mg
Southwest Tortellini Chowder


Ingredients:
condensed chicken broth, water, Italian-style diced tomatoes, chunky salsa, cumin, whole kernel corn, pinto beans, green pepper, onion, half-and-half, fresh cilantro

Directions:
In a large saucepan combine broth, water, salsa and tomatoes., Bring to a boil, then reduce to low and simmer., Meanwhile, saute onions and green pepper until tender.  About 3-4 minutes., Add onions, green pepper, pinto beans, corn, tortellini and cumin to saucepan., Simmer on low for 30 minutes., Add half and half., Heat a few more minutes.  Do not boil., Garnish with cilantro.
Oriental Asparagus


Ingredients:
fresh asparagus, soy sauce, garlic powder, ground ginger

Directions:
Mix soy sauce, rice wine vinegar, seaseme oil, garlic and ginger.
Cook asparagus until tender crisp.( microwave 3 minutes covered with 1/4 cup water ].
Rinse with cold water.
Pour sauce over while asparagus is still warm.
Serve warm or cold.
Fresh Strawberry Bread


Ingredients:
shortening, sugar, vanilla extract, eggs, flour, baking powder, baking soda, salt, fresh strawberries

Directions:
Cream shortening, sugar and vanilla until fluffy., Beat in egg yolks., Sift the remaining dry ingredients., Add the sifted ingredients alternately with strawberries to creamed mixture., Beat whites until stiff but not dry., Fold into berry mixture., Grease a loaf pan., Place batter into pan., Bake in a preheated 350Fº oven for about 1 hour., Remove to rack to cool., Remove from pan after 15 minutes and let cool completely., Freezes well.
Simple Smoked Chicken Salad Recipe


Ingredients:
celery, onion, salt, cracked black pepper, mayonnaise

Directions:
*In a food processor fitted with a metal blade, add celery and pulse until it turns into a minced consistency.  Remove from food processor and place in a large mixing bowl.
Add 2 cups of chicken to food processor and pulse until desired consistency is reached; transfer to the mixing bowl with the celery and pulse the remaining chicken in the food processor.
Add onion, salt, pepper, and 1 cup mayonnaise to the celery and chicken; stir until blended.  Add more mayonnaise if necessary.
Serve on whole grain bread or on top of Triscuits for a healthy snack or light lunch.
*If you like bigger chunks of celery, you can skip the first step and place chopped celery right into the mixing bowl.
Try some additions if you'd like: Hard boiled eggs, Grapes, Apples, Chopped almonds or walnuts, Raisins, Cucumber, Pickle Relish.
Quinoa Salad With Baked Marinated Tofu


Ingredients:
firm tofu, quinoa, cayenne, salt, lettuce leaves, sesame seeds, celery ribs, bell pepper, cilantro, tamari, reduced sodium soy sauce, water, Dijon mustard, nutritional yeast, garlic clove, honey, cayenne

Directions:
Press the tofu as I mentioned in the recipe description.
In the meantime, roast the almonds and set aside as these are part of the garnish along with the sesame seeds.
Make the marinade.  When the tofu is finished being pressed, cut it in 8 equal pieces and lay the pieces into an 8 x 8" dish.  Pour the marinade over moving the dish around so all the tops of the tofu slices are covered with the marinade.
Let it sit for about 1 hour.
Preheat your oven to 400'F.
When that's finished bake the tofu in the marinade for 45 minutes.  The marinade should all absorb into the tofu.  It should look brown in colour.
While the tofu is cooking, rinse the quinoa off well.  I generally put it into a tall plastic cup and using my hand emersion blender wiz it around until the soapy outer layer is removed from the quinoa.  You have to do this otherwise the quinoa will be bitter.
Rince the quinoa  good in a fine sieve.   Put 2 cups filtered water and a little cayenne and a pinch of salt into a large sauce pot and bring to a boil.  Add the one cup cleaned quinoa and put the lid on, then bring back to a boil then turn down to low and simmer for 15 minutes.  Remove from the heat and let sit for another 15 minutes without removing the lid.  This will steam the quinoa nicely.
Transfer the quinoa to a large dish or platter and let it cool.  Crumble in 4 slices of the baked tofu.  Add the celery, diced bell pepper, cilantro, almonds and balsamic vinegar.  Season with salt to taste and mix well.
Line the serving dish with letuce and spoon the quinoa salad onto the lettuce and garnish with the sesame seeds and red pepper strips.  Serve the rest of the tofu on the side.
Lemon Fluff


Ingredients:
sugar-free lemon gelatin, boiling water, lemon juice, plain fat-free yogurt

Directions:
Stir 1 pkg of lemon gelatin with 1 cup of boiling water for 2 minutes.
Add 1/2 cup lemon juice and the yogurt in the gelain mixture.
Cover and chill for 10 minutes.
Beat until frothy.
Fold in 1 cup whipped topping, thawed; spoon into four 4 oz. ramekins or custard cups.
Chill for 1 hour and serve.
Buffalo Roast Chicken


Ingredients:
roasting chickens, paprika, salt, butter, apple cider vinegar, garlic powder, cayenne pepper

Directions:
Preheat oven to 350 degrees.
Sprinkle chicken with salt and paprika.  Place on rack in a roasting pan.
Chicken should roast for 2 to 2 1/2 hours until a meat thermometer registers 180 degrees when inserted in the thickest part of the thigh.  Avoid touching the thigh bone when checking the temperature.
While chicken is cooking, combine the butter, hot pepper sauce, vinegar, garlic powder, and cayenne in a small bowl.
Brush this mixture over the chicken several times during the last 20 minutes of cooking.
Let the chicken sit 10 minutes before carving.
Iced Tea


Ingredients:
water, lemon juice, sugar, mint leaves, honey

Directions:
Boil 2 cups of water., Remove from heat., Add tea leaves and 2 teaspoons sugar., Cover and set aside to infuse for 5 minutes., Strain the tea, discarding the leaves remaining in the strainer., Add some water to the brew, if needed., Add lemon juice, mint leave, honey, and remaining sugar to taste., Stir till sugar dissolves., Serve chilled with ice cubes and a few mint leaves.
Miso Carrot Sauce With Ginger (Japanese Salad Dressing)


Ingredients:
rice vinegar, white miso, carrots, gingerroot, sugar, sugar substitute

Directions:
Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
Taste and add salt and pepper to taste.
Serve immediately or cover tightly and refrigerate for up to several days.
Baked Stuffed Apples With Walnuts


Ingredients:
walnuts, red apples, brown sugar, unsalted butter, ground cinnamon, honey

Directions:
Preheat an oven to 350ºF.
Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool.
Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds and making a deep hole for the filling; work to within about 1/2 inch of the bottom of the apple. Peel the skin from the top half of each apple.
In a small bowl, blend together the brown sugar, butter and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly.
In a small saucepan over medium heat, warm the honey with the apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops.
Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool and serve in bowls with the pan juices spooned over the tops.
TEXAS-STYLE CHIPOTLE BEEF RUB


Ingredients:
dark brown sugar, coffee, salt, dried garlic, paprika, dried oregano leaves, TABASCO® brand Chipotle Pepper Sauce

Directions:
Combine dark brown sugar, ground coffee, salt, garlic, paprika and oregano in medium bowl. Add TABASCO®Chipotle Sauce; stir until well mixed.
Rub on 1 1/2 pounds beef flank or skirt steaks. Or rub on roasts and ribs. Refrigerate 20 minutes to marinate before grilling.
Vegetarian French Dip Sandwiches


Ingredients:
yellow onion, mushroom caps, butter, dried thyme, dried oregano, vegetable broth, soy sauce, brown sugar, garlic powder, provolone cheese

Directions:
Slice the onion into thin strips.  Rinse the Portobello caps to remove any dirt or debris.  Slice each cap in half, then crosswise into 1/4-inch thick strips.
Add the butter to a deep skillet along with the sliced onions. Sauté the onions over medium heat for a few minutes, or just until they begin to soften. Add the sliced mushrooms, a pinch of salt and pepper, the thyme, and oregano. Sauté the mushrooms until they release all their moisture and the liquid in the bottom of the skillet has dried up (about 10 minutes]. You want to see some of the liquid browning and coating the bottom of the skillet (but not burning].
Once the evaporated juices begin to coat the bottom of the skillet, pour in the vegetable broth. Stir to dissolve the browned bits from the bottom of the skillet. Also add the soy sauce, brown sugar, and garlic powder. Allow the liquid to come up to a simmer, then turn down to low and simmer for about 5 minutes while you toast the bread.
Open the rolls and place them on a baking sheet, open sides up. Turn the oven on to broil and place the rolls in the oven. Watch the rolls closely and broil just until you see a slightly browning on the edges (about 5 minutes].
Use a slotted spoon or tongs to take the mushrooms and onions out of the au jus. Divide the mushrooms and onions among the four rolls. Top each sandwich with a slice of provolone. Return the sandwiches to the oven and broil for a few minutes more, or just until the cheese is melted. Close the sandwiches up and serve with the au jus from the skillet for dipping.
NOTE ABOUT BROTH:  The type of broth you use will greatly affect the end flavor of the au jus. I used vegetable flavored Better Than Bouillon concentrate to make my broth.
Basic Biscuits
Category: bread
By lenihan5

This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup shortening
¾ cup milk

Directions:
Preheat oven to 450 degrees F (230 degrees C). In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs. Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl. Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure. Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 to 12 biscuits

Calories: 191.3
Fat: 10.9 g
Saturated fat: 2.8 g
Carbohydrates: 20.2 g
Sugars: 0.9 g
Dietary fiber: 0.7 g
Protein: 3.2 g
Cholesterol: 1.5 mg
Sodium: 225 mg
Charlie's Halibut Olympia


Ingredients:
halibut fillets, butter, yellow onion, sour cream, mayonnaise, garlic powder, seasoning salt, black pepper, basil, thyme, parmesan cheese

Directions:
Preheat oven to 400°F.
Cut halibut into entree size portions - approximately 3x4 inches.
Chop onions finely and sprinkle in 13x9x2 baking pan and pour melted butter over top.
Place halibut filets in single layer over top of onions.
Combine sour cream, mayonnaise, garlic powder, salt, pepper, basil and thyme.
Cover halibut with sauce and top with bread crumbs.
Bake at 400°F for 20 minutes.
Remove from oven and top with Parmesan and return to oven for 10 minutes or until golden brown.
Fish is done when it flakes easily with a fork. It should be white and moist.
Serve hot with rice pilaf and a green vegetable.
To half recipe - half all ingredients except butter and onion.
Note: The ingredients will cover the entire pan. I have no way of knowing how many lbs of halibut that is since we catch our own and freeze it.
Pumpkin Black Bean Soup


Ingredients:
margarine, onion, garlic cloves, ground cumin, kosher salt, ground black pepper, ground cinnamon, ground allspice, black beans, diced tomatoes, pumpkin puree, vegetable broth

Directions:
Melt margarine in a large pot.
Add onion, garlic, cumin, salt, pepper, cinnamon and allspice and cook on low-medium heat until the onion and garlic begin to brown.
Add the beans, tomatoes, pumpkin and broth to the pot.
Using a stick blender, puree ingredients.
Simmer uncovered, until thick, about 40-45 minutes.
Before serving, stir in the balsamic vinegar.
Curry of Shrimp


Ingredients:
butter, onion, green pepper, garlic cloves, sour cream, lemon juice, curry powder, salt, ginger, chili powder, pepper, shrimp, yellow rice

Directions:
Melt butter in skillet.
Add onion, green pepper and garlic; cook until tender but not brown, about 3 minutes.
Stir in sour cream, lemon juice and seasoning.
Add shrimp.
Cook over low heat, stirring constantly, just until thoroughly heated.
Just before serving, spoon over yellow rice.
Offer curry condiments, coconut, peanut halves, chutney, hard boiled eggs.
Torchy's Tacos Green Chile Queso
Category: appetizers-and-snacks
By SWEETTREAT

Love Torchy's queso? You have to give this a try! Don't worry that mine doesn't have green chile chunks like Torchy's, they're in there. I like mine blended into a creamy piece of heaven. It's delicious served warm with guacamole and tortilla chips! Perfect party size.

Ingredients:
2 tablespoons vegetable oil
⅓ cup minced yellow onion
2  jalapenos, seeded and minced
4 cloves garlic, minced
2 cups water
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
2 (4 ounce) cans hot green chiles
2 (4 ounce) cans mild green chiles
1 bunch fresh cilantro, stems removed
1 (2 pound) loaf processed cheese (such as Velveeta®), cubed
2 (10.75 ounce) cans  condensed cream of chicken soup
1 (8 ounce) package cream cheese, cubed
2 tablespoons hot sauce (such as Valentina®)
½ teaspoon ground cumin
½ teaspoon chili powder
1  lime, juiced

Directions:
Heat oil in a skillet over medium-high heat; add onion and jalapenos. Cook, stirring frequently, until tender, about 5 minutes. Add garlic; cook for 1 minute more and remove from heat. Transfer jalapeno mixture to a blender. Add water, diced tomatoes, hot green chiles, mild green chiles, and cilantro. Cover and blend on high until mostly smooth. Pour blended mixture into a large pot over medium heat. Add processed cheese, chicken soup, cream cheese, hot sauce, cumin, and chili powder. Cook and stir until completely melted, 5 to 7 minutes. Stir in lime juice; reduce heat to low.

Prep time: 30 mins
Cook time: 11 mins
Total time: 41 mins
Yields: 24 servings

Calories: 199.8
Fat: 15.5 g
Saturated fat: 8.3 g
Carbohydrates: 7.3 g
Sugars: 3.8 g
Dietary fiber: 0.6 g
Protein: 8.7 g
Cholesterol: 42.6 mg
Sodium: 971.8 mg
Cucumber Salsa


Ingredients:
cucumbers, tomatoes, red onion, vinegar, sugar

Directions:
Put all the chopped veggie in a big bowl., In a smaller bowl, whisk the dressing and sugar with the vinegar., Pour over veggies, and stir well., Refrigerate overnight., Serve with tortilla chips.
January Toddy


Ingredients:
brandy, white wine, honey, whole cloves, key limes

Directions:
"Combine all ingredients except the lime slices in a small sauce pan.  Heat to incorporate all ingredients.  Pour into a glass or mug.  Serve with lime slices."
Baked Brussels Sprouts
Category: fruits-and-vegetables
By britishcolumbiagirl

A very simple and tasty way to serve Brussels sprouts.  Everyone asks for seconds when I serve these!  Even the kids!

Ingredients:
2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
½ cup butter, cut into pieces
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup fresh lemon juice
¼ cup pine nuts
½ cup crumbled blue cheese  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid. Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 275.5
Fat: 21.9 g
Saturated fat: 12.4 g
Carbohydrates: 15.6 g
Sugars: 3.8 g
Dietary fiber: 6.1 g
Protein: 9.1 g
Cholesterol: 49.1 mg
Sodium: 624.1 mg
Gorgonzola and Kalamata Snack Toasts


Ingredients:
olive oil, Hot Pepper Oil, kalamata olives, gorgonzola, basil leaves

Directions:
Preheat oven or toaster oven to 350 degrees.
Place bread slices on baking sheet.  Drizzle slices with seasoned oil.
Sprinkle cheese on bread, then chopped olives.
Toast until crispy and brown.
Place on serving plate and sprinkle basil over tops.
**Please don't worry about exact measurements, this is an easy no measure dish, just guestimate!