xiaoxl/recipe_data huggingface dataset:
Smokey Red Beans


Ingredients:
dried red kidney beans, onions, smoked ham hock, garlic cloves, bay leaves, salt, fresh ground black pepper

Directions:
Soak beans overnight in water to cover plus 2"; drain; place beans in a pot of cold, fresh water to cover plus 2"; add the onions and ham and bring to a boil; cover, reduce heat and simmer for 1 hour, skimming foam off occasionally.
Add the salt and continue simmering, uncovered, over low heat for 1 1/2-2 hours more, stirring frequently; season with pepper; cut meat off bones, chop and return to the pot.
The soup is actually best when refrigerated for a couple of days and then served.
May be served over rice as a main course.
Ham and Cheese Omelette
Category: breakfast-and-brunch
By Eli

So easy and so good. I usually saute the ham before adding it to the omelette so it gets crispy and more flavorful.

Ingredients:
2 teaspoons vegetable oil
4 slices deli ham, chopped into small pieces
2  eggs
2 teaspoons chopped fresh chives, divided
¼ teaspoon salt
freshly ground black pepper to taste
¼ cup shredded Cheddar cheese

Directions:
Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes. Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 1 omelette

Calories: 530.8
Fat: 38.9 g
Saturated fat: 14.7 g
Carbohydrates: 6.1 g
Sugars: 0.9 g
Dietary fiber: 1.8 g
Protein: 38.4 g
Cholesterol: 427.4 mg
Sodium: 2379.7 mg
Chili Bean Dip
Category: appetizers-and-snacks
By MARY ANN PUTMAN

Everyone loves this dip, and I'm always being asked for the recipe. It's a simple blend of chile with beans and cheeses.

Ingredients:
1 (15 ounce) can chili with beans
1 (8 ounce) package cream cheese, softened
½ (8 ounce) package cream cheese with chives
½ cup shredded Cheddar cheese

Directions:
In a medium saucepan over medium low heat, mix together chili with beans, cream cheese, cream cheese with chives and Cheddar cheese. Stirring often, heat until melted and well blended, about 20 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 3 cups

Calories: 76.5
Fat: 6.5 g
Saturated fat: 3.9 g
Carbohydrates: 2.5 g
Sugars: 0.4 g
Dietary fiber: 0.8 g
Protein: 2.6 g
Cholesterol: 19.8 mg
Sodium: 155.8 mg
Air Fryer Sesame Chicken Thighs
Category: meat-and-poultry
By Soup Loving Nicole

Sesame-flavored chicken thighs are crispy on the outside, yet tender and juicy on the inside.

Ingredients:
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sriracha sauce
1 teaspoon rice vinegar
2 pounds chicken thighs
1  green onion, chopped
2 tablespoons toasted sesame seeds

Directions:
Combine sesame oil, soy sauce, honey, sriracha, and vinegar in a large bowl. Add chicken and stir to combine. Cover and refrigerate for at least 30 minutes. Preheat an air fryer to 400 degrees F (200 degrees C). Drain marinade from the chicken. Place chicken thighs skin-side up in the basket of the air fryer. Cook for 5 minutes. Flip and cook an additional 10 minutes. Transfer chicken to a plate and let rest 5 minutes before serving. Garnish with green onion and sesame seeds.

Prep time: 5 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 4 servings

Calories: 484.6
Fat: 32.6 g
Saturated fat: 7.9 g
Carbohydrates: 6.6 g
Sugars: 4.5 g
Dietary fiber: 0.8 g
Protein: 39.5 g
Cholesterol: 141.4 mg
Sodium: 738.7 mg
Buttermilk Pie
Category: desserts
By Tracy Mulder

This old-fashioned pie is wonderful to freeze and to have on hand for unexpected guests!

Ingredients:
3  eggs
½ cup butter, softened
1 ½ cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
⅛ teaspoon freshly grated nutmeg
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 350 degrees (175 degrees C). Beat eggs until frothy; add butter, sugar and flour. Beat until smooth. Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell. Bake for 40 to 60 minutes, or until center is firm.

Yields: 1 - 9 inch pie

Calories: 412.6
Fat: 21.2 g
Saturated fat: 9.9 g
Carbohydrates: 51.9 g
Sugars: 39.3 g
Dietary fiber: 0.9 g
Protein: 5.2 g
Cholesterol: 101.5 mg
Sodium: 257.1 mg
Bow Tie Pasta Salad With Fontina and Melon


Ingredients:
bow tie pasta, cantaloupe, honeydew melon, fontina, of fresh mint, watercress

Directions:
Cook pasta according to package directions; drain and rinse well.
In a large bowl toss together pasta, melon, and cheese.  Combine salad dressing and mint; pour over pasta mixture and toss gently to coat.
Serve immediately or cover and chill up to 24 hours.
Add watercress to pasta mixture just prior to serving.
For a pretty presentation, pasta salad may be served in melon shells :].
ITALIAN MEATBALLS


Ingredients:
milk, Italian sausage, lean ground beef, ground pork, eggs, parmigiano-reggiano cheese, parsley, garlic cloves, sea salt, red pepper flakes, black pepper, olive oil, garlic cloves, tomato sauce, tomato paste, brown sugar, dry red wine, red pepper flakes, sea salt, black pepper, parsley

Directions:
In a small pot on medium, add milk and heat until just warm. Soak torn bread in hot milk and stir gently until mixture is combined. Transfer to a bowl to cool off.
In a large bowl, combine all the ingredients including the milk/bread mixture. Place cling film on top, making sure it touches meat to prevent from dryness. Transfer to the fridge for 1 hour.
Preheat oven to 425ºF. 60 minutes later, wet hands slightly and form mixture into 2-inch balls. Place them on a large baking sheet lined with foil, slightly greased. Transfer to preheated oven and bake for 20 minutes.
Remove from heat and flip meatballs. Reduce heat to 375ºF and place them back in the oven; bake for 20 minutes. Remove from heat and let them rest for 5 minutes before adding to a tomato sauce. Makes 35 meatballs.
Thyme Garlic Butter


Ingredients:
garlic clove, salt, unsalted butter, fresh flat-leaf parsley, fresh thyme, fresh lemon zest, black pepper

Directions:
Mince garlic and mask to a paste with salt using a heavy knife.
Transfer to a food processor along with the remaining ingredients and blend.
Roll  into a 6-inch log in a sheet of plastic wrap, tisting the ends closed; Chill, covered, at least 2 hours for flavors to blend.
Bring to room temperature before using.
Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce
Category: world-cuisine
By sophie

Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden.

Ingredients:
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
½ cup uncooked fusilli pasta
3 tablespoons olive oil
2 cloves garlic, roughly chopped
salt and ground black pepper to taste
1 sprig fresh rosemary  (Optional)
½ teaspoon dried Italian herb mix, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ cup white wine
1 (14.5 ounce) can diced tomatoes
2  green onions, sliced
1 clove garlic, minced
2 teaspoons grated Parmesan cheese, or to taste

Directions:
Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes. Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 353.5
Fat: 21.3 g
Saturated fat: 3.3 g
Carbohydrates: 26.3 g
Sugars: 7.6 g
Dietary fiber: 6 g
Protein: 9 g
Cholesterol: 1.8 mg
Sodium: 390.4 mg
Cheesy Hash Browns Casserole


Ingredients:
frozen hash brown potatoes, warm water, onion, cheddar cheese

Directions:
Preheat oven to 425 degrees.
In a large bowl, mix soup and water.  Add hash browns, onion, and 1 cup of cheddar cheese.  Mix well.
Transfer to 1 9x13" baking dish and top with rest of the cheese.
Bake uncovered for 40 to 45 minutes.  Top with bacon and chopped chives or green onion tops.
Garlic Schnitzel


Ingredients:
milk, garlic cloves, salt, seasoning salt, flour, eggs

Directions:
Place unpounded pork cutlets in casserole pan, trying to not overlap meat. Use a garlic press to evenly distribute garlic over each piece of meat, and pour enough milk over the top to cover the meat and garlic. Let it sit in your refrigerator for at least an hour, or overnight for best flavor.
Remove meat carefully, trying to keep garlic pieces on top, and put them into plastic wrap or storage bag to pound garlic into the pork with the flat side of a meat tenderizer. (Using a plastic bag helps keep the garlic in place and allows the meat to stretch]. When removing the pounded pork, sprinkle both sides with salt or seasoned salt, and put onto a large plate.
Prepare the breading step by tearing 2 square sheets of aluminum foil for the flour and breadcrumbs, and froth 2-3 eggs in large, flat bowl (or pie pan]. Add some salt to the egg mixture. In an assembly line style, place aluminum foil square of flour (about 1-2 cups], then the bowl of mixed eggs, and finally the bread crumbs (2 cups]. Have a large plate or cookie sheet ready to place the breaded meat. Dip the pounded, salted pork into the flour (shaking off excess], then into egg, and using a fork, lift out of the egg mixture and let excess egg drip off, and place into breadcrumbs. The foil is good to use, so that you can lift the sides to shake on the breadcrumbs without using your fingers. Throw away the leftover flour and breadcrumbs with the foil.
Heat oil in deep frying pan, making sure the oil is at least 1 inch thick in pan. Oil is ready when you drop a bread crumb into it, and it fizzes up to the top. Fry the meat on each side (about 2 minutes each side] until golden brown and place onto plate lined with paper towels.
For the special "tarter sauce," mix equal amounts of mayonaise and sour cream, and squirt some mustard into it. You can add salt and pepper to taste, too. This is a great dip for the garlic Schnitzel. Enjoy!
Zucchini, Squash and Corn Casserole


Ingredients:
zucchini, butter, sweet onions, garlic cloves, fresh corn kernels, white cheddar cheese, sour cream, mayonnaise, eggs, black pepper, salt, asiago cheese

Directions:
Preheat oven to 350 degrees. Boil yellow squash and zucchini 5 minutes or until crisp-tender. Drain. Dry with paper towels.
Saute onion in 2 tbs butter over medium high heat 10 minutes or until tender.  Add garlic and saute 2 minutes more.
Mix squash, onion, corn and the rest of the ingredients except the breadcrumbs and Asiago. Add 1/2 cup each of the breadcrumbs and Asiago to the mixture. Pour into a greased 13x9 inch baking dish.
Melt 2 tbs butter and mix in remaining breadcrumbs and Asiago. Sprinkle over casserole.
Bake 45 to 50 minutes. Let stand 15 minutes before serving.
Raspberry Banana Bread
Category: breakfast-and-brunch
By thicknik

This is a tasty, flavorful quick bread that is very easy to make. It is great with a good cup of coffee!

Ingredients:
¾ cup frozen unsweetened raspberries, thawed
1  ripe banana
1 ½ cups all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
⅛ teaspoon ground nutmeg
1 cup white sugar
2  eggs
½ cup vegetable oil
½ teaspoon lemon extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan. Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork. Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 55 mins
Yields: 1 loaf

Calories: 273
Fat: 12.2 g
Saturated fat: 1.8 g
Carbohydrates: 38.1 g
Sugars: 22 g
Dietary fiber: 1.2 g
Protein: 3.5 g
Cholesterol: 37.2 mg
Sodium: 135.7 mg
Sesame Pork Fajitas


Ingredients:
gingerroot, salt, cayenne pepper, garlic cloves, flour tortillas, hoisin sauce

Directions:
Trim fat off pork and cut into thin strips.
Combine pork with marinade ingredients in a zip-top plastic bag, and shake well to coat.
Marinate in refrigerator for 20 minutes.
Heat moo shu shells according to directions on package.
Coat a skillet with cooking spray, and warm over medium-high heat until hot.
Stir-fry pork for 4 minutes.
Divide pork evenly between moo shu shells, drizzle with hoisin sauce, and roll up.
Apricot-Coconut Pearls


Ingredients:
coconut milk, fennel seed, cinnamon, brown sugar

Directions:
Pour 200ml coconut milk into a saucepan.
Put 200g dried apricots into the coconut milk.
Add 1 teaspoon of fennel seeds.
Add 70g dessicated coconut.
Bring this mix to a boil, then simmer it for about 10 minutes, or until the apricots are soft enough to lightly mash with a spoon.
Turn off the heat.
Add 1 teaspoon cinnamon.
Add 1 1/2 tablespoons brown sugar.
Blend it all lightly with a spoon.
Allow to steep for 15 or 20 minutes.
The mixture will thicken in this time, and all the flavors will be absorbed.
When it is just warm, put the mixture into a food processor.
Add 1 tablespoon dessicated coconut.
Chop in the food processor until nicely chopped.
Blend in processor until smooth, until it is a rough paste.
Put the paste onto a flat plate, smoothing it out flat.
Cover, and refrigerate overnight.
The following day, cut away a teaspoonful at a time, and form little balls in the palms of your hand with this paste.
Melt the white chocolate.
Coat each ball with the melted chocolate, or dip each pearl in the melted chocolate.
Refrigerate until serving.
Oatmeal Pan Bread


Ingredients:
boiling water, old fashioned oats, active dry yeast, warm water, sugar, salt, egg, white whole wheat flour, all-purpose flour, flax seed meal, butter, parmesan cheese, kosher salt, garlic powder

Directions:
1- Combine boiling water and oats. Let it cool.
2- In a mixing bowl, combine yeast, sugar, oil, egg, salt, oat mixture and 2 cups white whole wheat flour. Beat until smooth.
3- Add remaining flour to form a soft dough. Knead until smooth and elastic ( about 8 minutes ].
4- Press the dough evenly into a greased 13-in. X 9-in. baking pan. Cover and let it rise in a warm place for 45 minutes.
5- Punch the dough down in the pan and with a sharp knife, cut diagonal lines 1-1/2 inches apart completely through dough. Repeat in opposite direction, creating a diagonal pattern.
6- Cover and let it rise until doubled, about 1 hour.
7- Brush with the melted butter, sprinkle with kosher salt, pamesan cheese, herbs and garlic powder, if desired.
8- Bake at 350º F for 20 to 25 minutes or until golden brown.
Mexican Cornbread


Ingredients:
sugar, eggs, milk

Directions:
Set oven 425F degrees.
Put 3 tablespoons each of Crisco, oil or for best results, reserved bacon fat  into two 8-9 inch iron skillets.
Place them into the oven as it is pre-heating.
Mix all ingredients together and divide batter equally between HOT skillets.
Bake for 30 minutes or until brown.
Remove from pans to cool.
Note: I have made this recipe using only 1/2 cup oil and it turns out just fine.
Slow Peaches


Ingredients:
Bisquick, oatmeal, cinnamon, brown sugar, sugar

Directions:
Spray crockpot with non-stick spray., Mix dry ingredients together., Stir in peaches and pour into crockpot., Cook on low 4 to 6 hours.
Three-cheese Crescent Rounds


Ingredients:
blue cheese, monterey jack pepper cheese, cream cheese, mayonnaise, fresh parsley

Directions:
Heat oven to 375°F Lightly spray cookie sheet with cooking spray. Mix cheeses and mayonnaise in small bowl until well blended and soft.
Separate dough into 2 long rectangles. Firmly press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short side, roll up each; pinch edges to seal. Cut each roll into 8 slices. Place cut side down on cookie sheet. Sprinkle with parsley.
Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool 3 minutes. Serve warm.
Key West Penne
Category: side-dish
By Traci

A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta!  Plus it's quick and easy!

Ingredients:
1 (16 ounce) package penne pasta
1 pound shrimp
1 pound scallops
1 (12 ounce) jar marinated artichoke hearts, drained
1 (8 ounce) jar sun-dried tomatoes, packed in oil
1 pint heavy cream
1 cup grated Parmesan cheese
½ cup pitted kalamata olives

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. Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 910.8
Fat: 48.3 g
Saturated fat: 22.3 g
Carbohydrates: 75.8 g
Sugars: 2.7 g
Dietary fiber: 7 g
Protein: 49 g
Cholesterol: 260.4 mg
Sodium: 981.8 mg
Mediterranean Goat Cheese Pizza


Ingredients:
onion, garlic, extra virgin olive oil, mozzarella cheese, kalamata olive, oregano, salt

Directions:
Preheat oven to 400 degrees.
Line a large edgeless pan or pizza stone with non stick foil.
Stretch out pizza dough.
Mix olive oil, garlic, salt and oregano together and spread on the dough.
Cover dough with mozzarella cheese and then top with the goat cheese, peppers, caramelized onions and olives.
Bake for 12 minutes (pizza should slide right off, if not bake another minute] and then slide pizza directly onto the oven rack and bake for another 5 minutes.
Remove from oven when golden brown.
Agua Fresca de Pepino (Cucumber Limeade)
Category: world-cuisine
By Yoly

This is another common agua fresca from Mexico. Refreshing, healthy, and delicious! Serve over ice.

Ingredients:
5 cups water, or to taste
3  cucumbers, peeled and chopped
½ cup freshly squeezed lime juice
¼ cup granular sucralose sweetener (such as Splenda®), or to taste

Directions:
Blend 2 cups water, cucumbers, lime juice, and 2 tablespoons sweetener together in a blender until smooth. Pour into pitcher; add remaining water. Stir in additional sweetener to taste.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 cups

Calories: 5.1
Carbohydrates: 1.7 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 6.3 mg
Japanese Ginger Salad Dressing
Category: side-dish
By Paula

This is a great dressing just like the kind they serve in the Japanese steakhouses.

Ingredients:
1 cup olive oil
¼ cup soy sauce
1  lemon, juiced
3 cloves garlic, minced
3 tablespoons minced fresh ginger root
1 teaspoon prepared Dijon-style mustard
2 teaspoons honey
ground black pepper to taste

Directions:
In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper.  Once these are thoroughly combined, add the oil in a steady stream, whisking constantly.  When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/2 cups

Calories: 170.2
Fat: 18 g
Saturated fat: 2.5 g
Carbohydrates: 3 g
Sugars: 1.1 g
Dietary fiber: 0.5 g
Protein: 0.5 g
Sodium: 312 mg
Kosher Dill Okra Pickles


Ingredients:
okra, salt, vinegar, water, garlic, mustard seeds, fresh dill

Directions:
Wash and drain okra., Prick each okra several times with a pin, or cut small slit with knife., Put 1 clove garlic and 1/2 tsp mustard seed in the bottom of each jar., Pack okra into jars., Put a small bunch of dill or about 1 tsp dill seed on top of okra., Boil water, vinegar and salt together until salt is dissolved., Fill jars with boiling solution to within 1/2 inch from top., Process in boiling water bath for 10 minutes.
Onigiri (Japanese Rice Balls)
Category: side-dish
By Tiffany

Rice shaped in triangles or balls filled with your favorite ingredients. Common fillings are pickled plums or salmon but just about anything salty will work and plain is also very tasty. A tasty alternative to the American sandwich and a staple for any bento (Japanese boxed lunch). Store in the refrigerator.

Ingredients:
2 cups water
1 cup jasmine rice
salt
1 sheet nori (dry seaweed), cut into 1-inch strips, or as desired  (Optional)

Directions:
Combine 2 cups water, rice, and a pinch of salt in a saucepan. Bring to a boil; reduce heat to medium-low and cover. Simmer, stirring occasionally to prevent rice from sticking, until rice is tender and liquid has been absorbed, 20 to 25 minutes. Fluff with a fork; cool rice until easily handled, about 10 minutes. Fill a small bowl with water. Place 2 tablespoons of salt in another small bowl. Dip hands in water and rub salt over hands. Take a handful of warm rice and form it into a ball. Gently squish ball; with your hands in an "L" or "C" shape, apply gentle pressure to the sides to make a triangle shape. Wrap a strip of nori around the triangle, using a bit of water to help it stick if necessary.

Prep time: 20 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 onigiri

Calories: 113.9
Carbohydrates: 25.6 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Sodium: 28.4 mg
Edible Picnic Basket (Bread Machine)


Ingredients:
water, white bread flour, sugar, salt, fast rise yeast, active dry yeast

Directions:
Remove dough from the machine after the dough or manual cycle is completed.
Turn dough out onto lightly floured surface, and carefully form into a ball without punching down.
Place onto greased cookie sheet and let rise about one hour or until doubled in size.
Brush with beaten egg and bake at 350 degrees for 30-35 minutes or until golden brown.
Let cool.
Hollow out cooled bread like a pumpkin, reserving"lid" to put back on.
Butter inside and fill with: i.e. fried chicken.
Replace lid and wrap in heavy duty foil, then news paper, then foil again.
Bread and chicken will stay warm all day!
Success Hints: Use to make edible soup bowls.
Christmas Cheese Log


Ingredients:
cream cheese, green onion

Directions:
"Mix all ingredients well, roll into log or ball and refrigerate 1 hour. The longer you let it sit the better the flavors combine, but it is still good after a hour."