xiaoxl/recipe_data huggingface dataset:
Divas Can Cook Grandma's Homemade Yeast Rolls


Ingredients:
all-purpose flour, active dry yeast, milk, sugar, butter flavor shortening, egg, salt, butter

Directions:
In a large bowl, add 1 1/4 cups flour.
Add in the yeast and whisk until combined. Set aside.
In a saucepan over medium heat, add milk, sugar, and shortening.
Stir constantly until shortening has melted. Do not boil.(check the back of your yeast package to see how hot the liquid needs to be in order to activate the yeast. It is usually between 115-130 degrees F. Use a cooking thermometer].
When the liquid reaches the recommended temperature, pour it into the flour mixture.
Add in the egg.
Beat on low speed for 1 minute and then on high speed for 3 minutes.
Add in the salt and the remaining flour (2 cups].
Use your hands or a rubber spatula to incorporate the rest of the flour until a soft dough forms.
Grease a plastic bowl with vegetable oil and place the ball of dough into the bowl.
Cover and refrigerate for at least 2 hours.
Remove from the refrigerator and punch down the dough with your fist to release the air.
Spread a thin layer of melted butter on the bottom of a 9x13 pan.
Take chunks of the dough and form it into desired shape.
Dip the dough in a bowl of melted butter and place it in the pan.
Repeat with the remaining dough. Keep the rolls close together.
Cover the pan with a thin kitchen towel and let sit in a warm place for at least 1 -1 1/2 hours. The rolls will double in size.
Bake for 10-14 minutes or until golden.
Brush them with honey butter or herb butter if desired.
Chicken Salad Spread
Category: salad
By MYSST

The chicken salad is quick and easy. If you want a little 'zip', add a few drops of hot sauce to the mixture! Serve on lettuce as a salad or on bread as a sandwich.

Ingredients:
1 (10 ounce) can chicken chunks, drained
¼ cup chopped celery
⅓ cup low-fat mayonnaise
½ teaspoon onion powder
½ cup sweet pickles, chopped

Directions:
Combine the chicken meat, celery, mayonnaise, onion powder and sweet pickles.

Yields: 4 servings

Calories: 145.3
Fat: 5.6 g
Saturated fat: 1.5 g
Carbohydrates: 7.4 g
Sugars: 7.1 g
Dietary fiber: 0.1 g
Protein: 15.3 g
Cholesterol: 43.4 mg
Sodium: 475.9 mg
Chicken Enchiladas Suizas
Category: world-cuisine
By Molly

I got this recipe years ago from a friend that got it from a friend. I have only given it out one time. I love cooking it for my friends and family. It does take time to make. but tastes great. They even taste better the next day. I usually double the whipping cream and chicken broth.

Ingredients:
6  skinless, boneless chicken breast halves
1 tablespoon butter
1 cup chopped onion
1  green bell pepper, chopped
1  red bell pepper, chopped
2 cups shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 cup green salsa
1 cup chopped fresh cilantro
4 teaspoons ground cumin
2  chipotle peppers in adobo sauce, chopped
salt and ground black pepper to taste
12 (7 inch) flour tortillas
10 ounces shredded Monterey Jack cheese
1 cup whipping cream
½ cup chicken broth

Directions:
Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish. Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix. Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil. Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

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

Calories: 992.3
Fat: 54.7 g
Saturated fat: 31.1 g
Carbohydrates: 62.8 g
Sugars: 5 g
Dietary fiber: 5 g
Protein: 60.3 g
Cholesterol: 218.2 mg
Sodium: 1466.9 mg
Avocado Crab Dip


Ingredients:
avocados, fresh crabmeat, lemon, salt

Directions:
In a large bowl, mash the avocado., mix in the crab meat and pinch of salt for taste., squeeze the lemon into the dip to prevent oxidation., Be sure to mix well!
Blueberry Skyr Muffins
Category: bread
By LauraF

I fell in love with skyr when I visited Iceland a few years ago. It's a mild, thick yogurt and high in protein as an added bonus. I used blueberry-flavored skyr to make these muffins and it gave them such a tender texture!

Ingredients:
1 stick unsalted butter, at room temperature
½ cup brown sugar, or more to taste
1 (5.3 ounce) container blueberry skyr (such as Siggi's®)
2  eggs
1 ½ tablespoons honey
2  large lemons, zested
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups frozen blueberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well between each addition. Mix in blueberry yogurt, honey, and lemon zest. Combine flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to the yogurt mixture and mix until well combined. Fold in blueberries using a spatula. Divide batter among prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 218.2
Fat: 8.8 g
Saturated fat: 5.2 g
Carbohydrates: 30.9 g
Sugars: 13.7 g
Dietary fiber: 1.2 g
Protein: 4.6 g
Cholesterol: 52.2 mg
Sodium: 250.8 mg
Mom's Best Granola
Category: breakfast-and-brunch
By IAMJENNIE

A crunchy, nutty granola that never fails to get compliments from breakfast guests.

Ingredients:
7 cups rolled oats
1 cup wheat germ
1 cup unsweetened flaked coconut
½ cup unsalted sunflower seeds
½ cup sesame seeds
1 cup chopped almonds
½ cup vegetable oil
½ cup honey
½ cup boiling water
¼ cup brown sugar
½ teaspoon salt
1 teaspoon vanilla extract

Directions:
Preheat the oven to 325 degrees  F (165 degrees C). In a large bowl, stir together the oats, wheat germ, coconut, sunflower seeds and almonds. In a separate bowl, mix together the oil, honey, boiling water, brown sugar, salt and vanilla. Pour the liquid ingredients into the dry ingredients, and stir until evenly coated. Spread in a thin layer on a large baking sheet. Bake for 60 to 90 minutes in the preheated oven. Stir every 30 minutes, until lightly toasted and fragrant. Granola will crisp up more when cooled.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 14 cups

Calories: 431.4
Fat: 23.2 g
Saturated fat: 6.4 g
Carbohydrates: 49 g
Sugars: 13.9 g
Dietary fiber: 8.1 g
Protein: 10.8 g
Sodium: 90.8 mg
Irish Broccoli, Potato and Cheddar Chowder


Ingredients:
celery, onion, mashed potatoes, thyme, cheddar cheese, pepper, salt

Directions:
Add broccoli, chicken stock, celery and onion in a large stockpot. Bring to a boil; reduce heat and simmer, covered, for 15 minutes. Remove from heat and let cool slightly.
Puree in batches in a blender or food processor and return to pan. Stir in potatoes, half & half and thyme. Bring to a boil again; reduce heat and simmer over very low heat for 10 minutes more. Slowly stir in cheese a handful at a time. Season with salt and pepper.
Fancy-But-Easy Mac N' Cheese
Category: main-dish
By Nadine

Want a quick and easy Mac n' Cheese that looks like you spent all day working on it?  This is the recipe.

Ingredients:
1 small red onion, diced
1 (16 ounce) package small pasta shells
salt and ground black pepper to taste
1 pinch garlic salt
1 tablespoon butter
¼ cup brown sugar
3 (11 ounce) cans condensed cream of Cheddar cheese soup
⅔ cup shredded Havarti cheese
¼ cup grated Parmesan cheese
1 ⅓ cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish. Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.

Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 505.5
Fat: 23.1 g
Saturated fat: 14.1 g
Carbohydrates: 56 g
Sugars: 7.9 g
Dietary fiber: 3 g
Protein: 20.4 g
Cholesterol: 65 mg
Sodium: 1175.3 mg
Zucchini and Yellow Squash Fritters


Ingredients:
zucchini, sweet onion, parmesan cheese, romano cheese, egg, fresh parsley, salt, ground black pepper, all-purpose flour, baking powder, canola oil

Directions:
Remove seeds from the squash and zucchini, then coarsely grate them so that they have a rope-like texture. Using a food processor would work, too.
Add 1 tsp salt to the zucchini and squash and let it sit for 10 minutes. Then remove as much water as possible from the zucchini and squash. You can do this by placing it in a colander and pressing with a spoon, or by wrapping it in a clean dishcloth and squeezing.
Add onion, cheese, parsley, and the egg, then season with salt and pepper.
In a separate bowl, whisk together the flour and baking powder, then add the flour into your zucchini and squash mixture and mix well.
Heat the 2 tbs oil in a skillet over medium-high heat. Then drop handfuls of the mixture into the oil and flatten with your spatula. Let them fry on one side for 2:30-3 minutes, then flip and fry for another 2 minutes. Remove from pan and place them on a paper towel to drain. Repeat until you've used all your batter.
Serve warm, with sour cream for dipping.
Teriyaki Sauce & Glaze


Ingredients:
soy sauce, water, rice wine, brown sugar, honey, sugar, garlic, gingerroot, cornstarch, water

Directions:
Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened about 1 minute.
Orzo and Arugula Salad
Category: salad
By ccb1122

Whole wheat orzo and veggies in a unique cold summer salad. Garnish with Parmesan cheese and slivered almonds.

Ingredients:
1 (16 ounce) package whole-wheat orzo pasta
1 bunch green onions, sliced
1 cup frozen corn
1 cup dried cranberries
1  red bell pepper, diced
1 cup sliced almonds
2 teaspoons dried basil
1 cup arugula
½ cup shredded Parmesan cheese
salt and ground black pepper to taste
⅓ cup white balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1 teaspoon white sugar
½ teaspoon dried basil
½ cup canola oil
½ cup olive oil
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain. Combine orzo, green onions, corn, cranberries, red bell pepper, almonds, basil, arugula, Parmesan cheese, salt, and ground black pepper in a large bowl; set aside. Whisk together balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, basil, canola oil, olive oil, salt, and ground black pepper to taste. Drizzle over orzo salad and toss to coat.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 649.4
Fat: 36.5 g
Saturated fat: 4.5 g
Carbohydrates: 68.9 g
Sugars: 14.9 g
Dietary fiber: 6.2 g
Protein: 14 g
Cholesterol: 4.4 mg
Sodium: 181.1 mg
Wheat and Cheese Spirals


Ingredients:
whole wheat flour, baking powder, salt, butter, regular margarine, egg, milk, monterey jack pepper cheese, butter, margarine, toasted wheat germ

Directions:
In a mixing bowl stir together the whole wheat flour, the baking powder, and the salt.
Cut in 1/2 cup butter till mixture resembles coarse crumbs.
Make a well in the center.  Combine egg and milk; add all at once to dry ingredients.  Stir just till dough clings together.  Knead gently on a lightly floured surface for 12 to 15 STROKES.  Roll dough into a 15 x 6 inch rectangle.
Sprinkle cheese over dough.  Fold dough in half lengthwise to make a 15 x 3 inch rectangle.  Cut into fifteen 3 x 2 inch strips.  Holding a strip at both ends, twist in opposite directions twice to form a spiral.
Place on lightly greased baking sheet, pressing both ends down.  Brush with melted butter, sprinkle with sesame seed, poppy seed, toasted wheat germ, or dill seed.  Bake in a 450°F oven for 8 to 10 minutes. Serve warm.  Makes 15 spirals.
Cooking with Whole Grains BHG.
Granny Knox's Refrigerator Rolls


Ingredients:
dry yeast, warm water, sugar, honey, salt, flour, egg

Directions:
Soften yeast in the warm water in a large bowl.  Add sugar, salt, and half the flour.  Beat thoroughly for 2 minutes.
Add egg and oil, beat to combine.  Gradually beat in remaining flour until smooth.
Cover dough with a damp cloth and wax paper; place in refrigerator. OR Place dough in a large ziploc bag, press out excess air, and place in refrigerator.  Dough may be stored 2-3 days.  Punch down occasionally as dough rises in refrigerator.
About 2 hours before baking, shape into rolls, roll in melted butter, and place in buttered pan.  Cover, place in warm spot, and let rise until light, 1 1/2 to 2 hours.
Bake at 400 degrees F for 12 to 15 minutes until golden brown.
Boiled Fruitcake


Ingredients:
water, sugar, margarine, self raising flour, mixed spice, cinnamon, baking powder, egg

Directions:
Set oven to Gas Mark 3, 170°C, 325°F.
Put fruit, water, sugar and margarine into a large saucepan, boil and cool.
In a separate bowl mix together the flour, mixed spice, cinnamon and baking powder and then sieve into the saucepan.
Beat the egg and add to the saucepan.
Fold the mixture together.
Put into 8 inch lined circular tin.
Cook for 1 to 1/2 hours.  If needed cook for a further 15 minutes at gas mark 2.
The Promised Land for a Chilly Day


Ingredients:
milk, honey, ground nutmeg

Directions:
Put milk into a microwave-safe mug. Add honey.
Heat in microwave for about 1 minute (depending on how powerful the microwave is] or until hot but not boiling. Allow to sit for about 1 minute.
Stir honey into milk. Sprinkle a dash or two of nutmeg on top before serving.
Lemon Pineapple Can-Can Dessert


Ingredients:
crushed pineapple, lemon flavor instant pudding and pie filling, sweetened condensed milk, Cool Whip, lemon slice

Directions:
In a medium bowl, combine first 3 ingredients., Fold in Cool Whip., Spoon into individual dessert bowls, then refrigerate for at least 2 hours., Before serving, garnish with lemon slices, if desired.
Apple Cornmeal Muffins


Ingredients:
whole wheat flour, cornmeal, baking powder, white sugar, salt, cinnamon, milk, canola oil, apple, flax seed, sugar

Directions:
Preheat oven to 400*.
In a medium sized bowl, mix flour, cornmeal, sugar, baking powder, cinnamon and salt.
In another bowl mix together oil, milk, flaxseed and water.
In a small bowl toss the apple with two tablespoons of the dry mixture.
Fold wet ingredients with the dry.
Fold in the apples.
Spoon batter into a greased muffin pan.
Sprinkle tops with sugar.
Let bake 15-20 minutes.
Lime Tea Punch


Ingredients:
tea bags, boiling water, lime juice, sugar, water

Directions:
Pour boiling water over tea bags and leave to stand for 5 minutes.
Remove tea bags and add strained lime juice; cool.
Combine sugar and extra water in pan, stir over low heat without boiling until sugar is dissolved, then boil without stirring for 3 minutes. Cool.
Add sugar syrup to lime and tea mixture and chill again.
Add chilled lemonade just before serving and decorate with slices of lime and fresh mint.
Cabbage Cakes
Category: side-dish
By MRSPINK

Light and fluffy pancakes with lots of soft cabbage and onions that goes perfectly with a little dollop of sour cream on top and an onion-rhubarb relish on the side.

Ingredients:
1 tablespoon olive oil
½ small head cabbage, cored and sliced thin
1  onion, thinly sliced
black pepper to taste
1 ⅓ cups plain yogurt
⅔ cup milk
¼ cup vegetable oil
2  eggs
2 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon butter

Directions:
Heat the olive oil in a large skillet over medium heat. Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes.  Season with pepper, and set pan aside to cool. Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients. Pour the wet mixture into the well, then stir until well combined. Fold the cooled cabbage and onions into the pancake batter. Heat a large skillet over medium heat, and butter or oil if necessary. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 15 cakes

Calories: 141.5
Fat: 6.2 g
Saturated fat: 1.5 g
Carbohydrates: 17.3 g
Sugars: 3.2 g
Dietary fiber: 1.2 g
Protein: 4.5 g
Cholesterol: 27.7 mg
Sodium: 249.8 mg
Cream of Broccoli Soup I
Category: soups-stews-and-chili
By William Anatooskin

A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk.

Ingredients:
4 cups water
4 cups broccoli florets
2 tablespoons margarine
1  onion, chopped
1 large stalk celery, chopped
⅓ cup all-purpose flour
2 tablespoons chicken bouillon powder
2 ½ cups whole milk
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese

Directions:
In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water. In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside. In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 205.1
Fat: 11.4 g
Saturated fat: 5.1 g
Carbohydrates: 17.2 g
Sugars: 7.3 g
Dietary fiber: 2.3 g
Protein: 9.7 g
Cholesterol: 23.4 mg
Sodium: 901 mg
Cool Cucumber and Avocado Salad
Category: salad
By Barbara Kahian

This is a cool salad for a hot day.  I love to serve it with grilled chicken or fish.  It is also great as a snack with pita chips.

Ingredients:
2  English (hothouse) cucumbers, diced
1 teaspoon salt
½ cup diced red onion
1 small red bell pepper, diced
2  limes, zested and juiced
¼ cup chopped fresh cilantro
1 tablespoon white sugar
½ teaspoon curry powder
4 dashes hot pepper sauce
2  avocados - peeled, pitted and diced

Directions:
Place the cucumber slices into a colander set in the sink, and sprinkle with salt. Set aside and allow to drip. In a salad bowl, mix together the red onion, red bell pepper, lime zest and juice, cilantro, sugar, curry powder, and hot pepper sauce until thoroughly combined and the sugar has dissolved. Drain the cucumber slices, and pat them dry with paper towels. Stir the cucumbers into the salad. Gently toss the avocados with the salad and serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 146.5
Fat: 10.1 g
Saturated fat: 1.5 g
Carbohydrates: 15.8 g
Sugars: 5.6 g
Dietary fiber: 6.2 g
Protein: 2.4 g
Sodium: 414.2 mg
Pesto Shrimp With a Bloody Mary Butter Sauce


Ingredients:
shrimp, pesto sauce, white wine, lemon juice, olive oil, garlic clove, butter, olive oil

Directions:
Heat the olive oil in a sauté pan over med-high heat, add shrimp, cook for 2-3 minutes per side.
Add white wine, pesto and lemon juice, season with a little salt.
In a small sauce pot heat the olive oil, add the garlic and cook for 30 seconds.
Add the bloody mary mix and butter, bring to boil, reduce by 25%, season with salt and pepper.
To serve, place the bloody mary sauce on the plate, arrange the shrimp over the top and.
Drizzle with the remaining pesto from the pan.
Gruyere Rarebit With Ham


Ingredients:
ham, unsalted butter, all-purpose flour, dry mustard, beer, gruyere

Directions:
Preheat broiler. Wrap ham tightly in foil and put on rack of oven farthest from broiler to heat through, about 15 minutes.
Meanwhile, melt butter in a heavy medium saucepan over medium-low heat until foam subsides, then whisk in flour and cook, whisking, 1 minute. Whisk in milk, mustard, and 1/4 teaspoon pepper and bring to a boil over medium heat, whisking. Simmer, whisking, 2 minutes, then add beer and simmer, whisking, 1 minute. Remove from heat and whisk in cheese until melted.
Arrange bread in 1 layer on a baking sheet and broil 4 to 5 inches from heat, turning once, until lightly toasted, about 5 minutes total.
Transfer bread to plates and spoon some of sauce over it, then top with ham and remaining sauce.
Herbed Shrimp and Feta Casserole


Ingredients:
eggs, evaporated milk, plain yogurt, feta cheese, swiss cheese, fresh parsley, dried basil, dried oregano, minced garlic cloves, angel hair pasta, chunky salsa, medium shrimp, mozzarella cheese

Directions:
Set oven to 350 degrees.
Butter an 8" x 12" baking dish.
In a bowl, blend eggs, milk, yogurt Feta, Swiss cheese, parsley, basil, oregano and garlic.
Spread half the pasta over bottom of baking dish.
Cover with salsa.
Add half the shrimp.
Spread remaining pasta over shrimp.
Pour and spread egg mixture over pasta.
Add remaining shrimp; top with mozzarella cheese.
Bake 30 minutes.
Remove from oven, and let stand 20 minutes before serving.
Perfect Bread Pudding


Ingredients:
milk, eggs, brown sugar, cinnamon, vanilla extract, salt, raisins

Directions:
Combine milk and eggs.
Pour over bread cubes.
Add remaining ingredients.
Toss lightly to blend.
Spread mixture in a greased 8x8x2 inch baking dish.
Set dish on oven rack placed over a shallow pan.
Pour hot water around it into shallow pan one inch deep.
Bake in 350 degree oven 35 to 40 minutes or until knife inserted 1/2 way between center and outside edge comes out clean.
Atkins Friendly Gumbo


Ingredients:
unsalted butter, xanthan gum, celery, green peppers, onions, okra, grape tomatoes

Directions:
melt butter in a dutch oven over medium heat.
add xanthan gum and cook stirring constantly.
once mixture is the color of peanut butter (2-3 minutes] add celery onions and green pepper.
sautee until softening and add okara then cover and cook about 5 minutes stirring frequently.
add tomatoes and cook until softened and breaking apart.
add creole seasoning and stir to incorporate in vegetable mixture.
add vegetable broth (1/2 a cup at a time] until desired thickness (xanthan gum and okra will thicken the mixture so you may want to add more water after the stock if not to your taste].
Heat to a boil then reduce heat and serve.