xiaoxl/recipe_data huggingface dataset:
Peanut Butter and Jelly Foie Gras


Ingredients:
honey, canola oil, hazelnut oil, kosher salt, black grapes, sugar, foie gras

Directions:
For the almond butter:
Preheat the oven to 350 degrees F.
In a bowl, mix together the almonds, honey, canola oil and hazelnut oil.
Spread the almonds on a cookie sheet covered with parchment paper, sprinkle with salt and toast in the oven for approximately 10 minutes or until fragrant and lightly caramelized, watching them closely and stirring halfway through if necessary. Let cool for 1 minute. Cook's Note: Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult!
In a food processor, add 3/4 of the roasted almonds. Process on high speed for 5 minutes or until you have the desired consistency. Scrape down the sides with a rubber spatula and process again to the desired smoothness. Add a few drops of oil if it's too thick. Adjust the seasoning, to taste. With a knife, chop the remaining almonds and keep aside to use as a garnish.
For the grape jelly:
Rinse the grapes and put them in a big pot with the sugar and lemon juice. Bring the mixture to a boil over high heat, stirring often, then reduce the heat to medium and simmer for about 20 to 25 minutes or until it starts to thicken. Skim the surface regularly to ensure a clear jam.
Let it cool for 1 hour. Pour the mixture in a clean jar and reserve in the refrigerator. Grape jelly will keep for a week.
For the duck foie gras:
Season the foie gras with salt and pepper.
In a pan on medium heat, saute the foie gras 20 seconds on each side or just until golden brown. Remove from the pan and set aside in a warm place. Add the brioche bread to the pan to soak up the remaining juices and duck fat and lightly toast on each side, about 2 minutes in total.
When ready to plate, spread the almond butter on a slice of bread, cover with a slice of foie gras. Garnish with the grape jelly and the reserved crushed almonds.
Cook's Notes:
Roasted pecans, hazelnuts, macadamia, brazil nuts or peanuts work well, too. Combining different nuts is also fun to experiment with. The nut butter can also be flavored with spices like orange zest, cardamom, or cinnamon.
The first and most important thing to consider when making a batch of peanut butter is buying fresh peanuts, or other nuts. Because nuts have such a high oil content, they can go rancid if stored improperly, or for too long. Buy your nuts from a busy store with a good turnover and you should have no problem.
Nuts can be kept in the freezer for almost a year.
Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult!
The almond butter can keep in an air-tight container in the refrigerator for up to 2 months.
Hazelnut oil can be substituted with macadamia nut oil or grilled sesame oil.
Cranberry Lemon Muffins


Ingredients:
sea salt, baking soda, dried cranberries, eggs, lemon zest

Directions:
In a large bowl, combine almond flour, salt, baking soda and cranberries., In a smaller bowl stir together oil, eggs, agave and lemon zest., Stir wet ingredients into dry., Spoon batter in lined muffin tins., Bake at 350 degrees for 25-30 minutes., Cool and serve.
Salted Peanut Cookies
Category: desserts
By Kathleen Dickerson

Salted peanut cookies.  If you use self rising flour, omit baking soda and salt.

Ingredients:
1 cup shortening
1 ½ cups packed brown sugar
2  eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
2 cups salted peanuts

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix shortening (part butter or margarine),  brown sugar, eggs, and vanilla thoroughly. Measure flour and sift into a separate bowl.  Blend together flour, baking soda, and salt in a separate bowl.  Stir into egg mixture.  Mix in peanuts. Drop rounded teaspoons of dough about 2 inches apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar.  Bake 8 to 10 minutes or until golden brown.

Yields: 6 dozen

Calories: 175.2
Fat: 10.1 g
Saturated fat: 2.1 g
Carbohydrates: 18.7 g
Sugars: 9.3 g
Dietary fiber: 0.9 g
Protein: 3.4 g
Cholesterol: 10.3 mg
Sodium: 154.7 mg
Bill's Peruvian Chicken and Rice
Category: world-cuisine
By Bill Jol

Pollo a la brasa-inspired dish that makes an enjoyable family meal, or a great addition to any potluck dinner.

Ingredients:
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon lemon juice
1 teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon chile powder
2  onions, diced
3  skinless, boneless chicken breasts, diced
2 cups chicken broth
1 cup basmati rice, rinsed
1 ½ teaspoons minced garlic
1 ½ teaspoons extra-virgin olive oil
½ teaspoon ground cumin
½ teaspoon dried cilantro
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ cup frozen peas

Directions:
Preheat oven to 425 degrees F (220 degrees C). Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat. Transfer chicken mixture to a casserole dish. Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes. Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.

Prep time: 20 mins
Cook time: 1 hr 18 mins
Total time: 1 hr 38 mins
Yields: 4 servings

Calories: 401.9
Fat: 11.9 g
Saturated fat: 2.1 g
Carbohydrates: 51.2 g
Sugars: 5.2 g
Dietary fiber: 3.2 g
Protein: 23.4 g
Cholesterol: 48.5 mg
Sodium: 712.2 mg
Tex-Mex Burger with Cajun Mayo
Category: main-dish
By Sarah Stephan

A jazzy way to spice up the boring basic burger that will tantalize your taste buds! Cajun spiced mayonnaise is the perfect complement to these spicy beef burgers.

Ingredients:
½ cup mayonnaise
1 teaspoon Cajun seasoning
1 ⅓ pounds ground beef sirloin
1  jalapeno pepper, seeded and chopped
½ cup diced white onion
1 clove garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon Worcestershire sauce
4 slices pepperjack cheese
4  hamburger buns, split
4 leaves lettuce
4 slices tomato

Directions:
Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and  Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 burgers

Calories: 714.1
Fat: 49.1 g
Saturated fat: 15 g
Carbohydrates: 28.5 g
Sugars: 2.3 g
Dietary fiber: 2.3 g
Protein: 38.3 g
Cholesterol: 132.3 mg
Sodium: 1140 mg
Best Flourless (Almost) Chocolate Cake


Ingredients:
chocolate, butter, sugar, flour, eggs

Directions:
Break chocolate and cut butter into small cubes and place it all in a bowl, place in a microwave oven and dissolved until the chocolate and butter is smooth.
Mix in sugar. Add one egg at a time and stir. Add a tablespoon of flour and mix well again.
Poured into a butter and floured cake pan and cook at 375 degrees for 20 minute Then examine the cake, checking if it is done by using a toothpick. Continue to bake until the toothpick comes out clean or almost clean. Take out and leave to cool.
flat bread or khoubiz


Ingredients:
flour, active dry yeast, warm water, salt, sugar

Directions:
Sift the flour into a large mixing bowl, and warm in oven on low heat.
Dissolve yeast in 1/4 cup warm water, add remaining water and stir in salt and sugar.
Remove about 2 cups of the flour from the bowl, set aside.
Pour yeast liquid into centre and stir in some flour to make a thick liquid.
Cover with a cloth and leave in warm place till frothy.
Stir in the rest of the flour, adding oil gradually, then beat till smooth, either by hand for 10 min, or with electric mixer using dough hook for 5 min.
Sprinkle some of the reserved flour onto a board, turn out dough and knead for 10 min, using more flour as required.
Dough is ready when it's smooth, satiny with a slightly wrinkled texture.
Shape dough into a ball.
Oil bowl, put dough in smooth side down, then turn to coat with oil.
Cover and let rise till doubled in bulk, about 1-1 1/2 hours.
Preheat oven at 500 F (260 C].
Punch down the dough and turn out onto lightly floured board.
Knead for a min or so, then divide into 8 equal pieces, rolling each into a ball.
Roll each piece into a 25 cm (10 in] round and place on a lightly floured cloth.
Cover with another cloth and leave about 20 min.
Heat large baking sheet or flat griddle on the lowest shelf on electric oven, in a gas oven select the section with the most even heat.
Place a round on a lightly floured baking sheet with one flat edge or on a piece of plywood, spreading it evenly.
Shake to ensure that it will slide off easily.
Rub heated baking sheet or riddle with wad of paper towel dipped in oil then slide dough onto it.
Bake in hot oven for 4-5 min till it puffs like a balloon.
If you'd like it browned on top, turn quickly and leave for a min.
Remove bread and wrap in cloth to keep warm and soft.
Rep with rem loaves.
(note] If desired, you can use an electric fry pan.
Preheat it on the highest setting with lid on, vent closed.
When heated, oil base quickly& slide dough onto base.
Cover& cook for 3 min, turn bread, recover and cook another 2 min, about.
Dal With Spinach and Yoghurt


Ingredients:
channa dal, salt, turmeric, chili powder, spinach, ghee, onion, curry powder, cumin seeds, mustard seeds, garam masala, plain yogurt

Directions:
Rinse lentils and soak for 20 mins or so.
In a large saucepan, bring stock to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 30 minutes. Stir in the spinach and cook for 5 minutes uncovered, or until lentils are soft (time will depend on type of lentils used].
Use a potato masher or a fork to mash the dal to get your desired consistancy; simmer for another few minutes to thicken up.
While lentils are cooking, heat ghee and cook onion with curry powder, cumin and mustard seeds over very low head til caramelized – around 20 minutes. Combine with lentils, stir in garam masala and yoghurt.
Taco Rice


Ingredients:
ground chicken, ground turkey, onion, tomatoes, white rice, brown rice, cheddar cheese

Directions:
ASSEMBLY Brown meat and drain.
Combine meat, onion,  taco seasoning packe t,  cooked rice and tomatoes in saucepan.
Simmer  until thick - about 30 minutes.
FREEZING & COOKING Cool, label, and freeze in bags or rigid  containers.
Also  freeze a ziptop bag with 2 cups of shredded cheese for  each meal.
TO SERVE: Thaw completely.
for taco salad, warm over  medium heat. Serve with  lettuce, taco chips, tomatoes, sour cream and  the enclosed cheese.          - - - - - - - - - - - - - - - - - -    NOTES : I made with Uncle Ben's Rice. My  kids rolled it up in warm tortillas to eat. I ate with fat free sour cream and salsa.
It can also be used as a burrito filling.
It was better than I expected.
Garam Masala


Ingredients:
cardamom seeds, ground cumin, ground turmeric, peppercorn, cinnamon

Directions:
In a food processor, preferably the nut and coffee grinder kind, grind cardamom seeds for about 15 - 20 seconds, it should be in a powder form by then.
Add the rest of the ingredients, EXCEPT cinnamon, to the processor, and processor for a further 15 - 20 seconds.
Put all the processed ingredients in to a small frying pan, with NO OIL, and fry over a very low heat for 5 or 6 minutes, it should smell warm, but not burnt.
Take off the stove, and add the cinnamon.
Leave in a dry place for the spices to cool off for a few minutes.
Put in an air tight container and use as needed!
Enjoy!
Garlic Anchovy Linguine
Category: world-cuisine
By Rachel

This is a fabulous recipe for a light and flavorful pasta dish that's full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit.

Ingredients:
6 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
¾ cup finely chopped broccoli florets
½ cup sliced mushrooms
6 ounces anchovy fillets, chopped
1 cup water
¼ cup chopped green onions
½ cup diced tomatoes
2 tablespoons finely chopped fresh parsley
1 teaspoon extra-virgin olive oil
1 (16 ounce) package linguine pasta
1 ½ tablespoons crushed red pepper flakes
1 pinch black pepper  (Optional)

Directions:
Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes. While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 477.2
Fat: 19.3 g
Saturated fat: 3.1 g
Carbohydrates: 58.6 g
Sugars: 3.5 g
Dietary fiber: 3.9 g
Protein: 19.3 g
Cholesterol: 24.1 mg
Sodium: 1052.2 mg
Great Balls of Stuffing


Ingredients:
ground turkey, cranberry sauce, egg, butter

Directions:
Preheat oven to 325°F  Brown meat; drain.  Combine cooked meat with stuffing mix in medium bowl.
Stir in Cranberry Sauce, egg and 1 Cup water.  Shape mixture into 16 balls.  Place balls on foil covered baking sheet.  Brush balls with melted butter.
Bake 20 minutes.
Spiced Pecan Busy-Day Cake


Ingredients:
all-purpose flour, sugar, baking powder, nutmeg, milk, margarine, egg, vanilla, pecans, brown sugar, margarine, milk, flaked coconut

Directions:
For cake:  In a bowl, combine flour, sugar, baking powder, and nutmeg.  Add milk, margarine, egg, and vanilla.
Beat with an electric mixer on low speed till combined.  Beat on medium speed for 1 minute.  Add nuts and stir to combine.
Pour batter into a greased 8x8" METAL pan (or 8-1/2" or 9" round pan] and bake at 350F for 25-30 minutes.
For topping:  In a bowl, beat sugar and margarine till combined.  Stir in milk, coconut, and nuts (if using.].
Spread over WARM cake in pan and broil about 4" from heat for 2-4 minutes, or until crispy and golden.
Creme Brulee by the Spoonful


Ingredients:
vanilla extract, sugar

Directions:
Preheat oven to 325°F.
In a saucepan, slowly heat the cream and add the vanilla to the warmed cream.
In a bowl, beat the egg yolks and the sugar.
Whisk in the hot cream.
Pour into three 150ml (2/3 cup] ramekins.
Place the ramekins in a baking dish and add enough hot water to reach 3/4 of the way up the sides of the ramekins.
Bake for about 30 minutes.
The water should barely simmer, never boil.
Cool to room temperature, then refrigerate until thoroughly chilled.
Just before serving, scoop a small amount of the custard into attractive (miso] soup spoons.
Sprinkle with sugar and caramelize quickly using a blowtorch.
Serve immediately with coffee.
Paleo "Spaghetti" & Meatballs With Creamy Goat Che


Ingredients:
mild Italian sausage, egg, parmesan cheese, fresh parsley, fresh basil, spaghetti squash

Directions:
In a large bowl, add the Italian sausage, egg, 1/4 cup of Ragu marinara sauce, parmesan cheese, parsley, and basil. Mix well until combined.
Using a small scoop, shape mixture into 16 meatballs.
In a large skillet, combine the remaining Ragu marinara sauce and goat cheese. Bring to a simmer over medium heat, stirring until the goat cheese is melted. Add the meatballs to the sauce. Cover and cook for 15-20 minutes, until the meatballs are fully cooked.
While the meatballs are cooking, prepare the spaghetti squash. With a small knife, pierce the spaghetti squash all over, about 6 times. Microwave the spaghetti squash for 10-13 minutes, rotating the squash halfway through cooking, until fork tender.
Allow the cooked spaghetti squash to cool slightly. Carefully cut the spaghetti squash in half lengthwise. Remove and discard the seeds. Use two forks to scrape apart the strands of squash.
Divide the cooked spaghetti squash into 4 bowls. Top each bowl with 4 meatballs and creamy goat cheese marinara sauce.
Hot Cross Buns (No Knead)


Ingredients:
flour, white sugar, brown sugar, salt, cinnamon, allspice, nutmeg, clove, raisins, orange, zest of, lemon, zest of, water, egg

Directions:
Put the flour, both sugars, the salt, yeast, and spices into a large bowl and mix them all together very thoroughly.
Stir in the raisins and zest.
Add the water and the oil and mix a little. This cools the mixture a fraction.
Add the egg and mix it all together very thoroughly using one hand. You should end up with a very sticky dough that is soft but not sloppy.
Cover the bowl tightly with cling wrap and leave it at room temperature to rise overnight (at least 5 hours].
When it is ready (and when you it suits you], add some extra flour so the dough is not quite so sticky. Gently break into 10-12 pieces, forming each into a ball and place in a greased 9x13 inch pan. Leave them for about an hour, or until the buns have doubled in size.
Preheat oven to 400°F.
Mix a bit of flour, water and sugar together to form a paste (proportions are not really important here]. Use this paste to pipe crosses on the tops of the risen buns.
Bake the buns for about 25 minutes. To check whether they are cooked, take one out and tap it on the bottom with a knuckle. It should sound hollow. If it doesn’t, it needs to go back into the oven for a couple more minutes.
Breakfast Casserole Italian Style


Ingredients:
tomatoes seasoned with basil garlic & oregano, potatoes, sausage, olive oil, eggs, salt, pepper, milk, butter, mozzarella cheese

Directions:
In a hot skillet cook tomatoes, potatoes, sausage and pepper until heated.
Add butter & melt.
Add egg mixed with milk and salt and pepper.
Let cook 1-2 minutes.
Place in a 13x9x2-inch greased pan; sprinkle cheese over top.
Bake at 350°F for 5 minutes or until egg is done.
Chocolat Walnut Cookies


Ingredients:
butter, sugar, eggs, vanilla, salt, all-purpose flour, walnuts

Directions:
Beat the butter, sugar, and eggs until fluffy. Add the chocolate, vanilla and salt and mix well. Gradually beat in the flour. Mix in 1 cup of the walnuts.
Halve the dough and shape each piece into a log 8 inches long and 2 inches in diameter.
Roll each log in the remaining walnuts; wrap separately in plastic and chill until firm, about 1 hour.
Heat oven to 375ºF. Grease 2 cookie sheets. Cut the dough into 1/4-inch-thick slices and place on the sheets. Bake 15 minutes or until lightly browned on the bottoms. Remove the cookies with a metal spatula and cool.
Avga Gemista or Greek Stuffed Eggs


Ingredients:
hard-boiled eggs, beet, capers, fresh parsley, vinegar, mayonnaise, capers

Directions:
Cut the eggs into halves crosswise., Remove the yolks., Cut a thin slice from the bottom of each egg-white so it can stand upright., Add next 7 ingredients to the yolks., Beat smooth., Spoon into the egg-white shells, forming a small mound on each., Decorate each with a caper., Enjoy!, Makes 12 servings.
Fresh Green Beans with Heaven Sauce
Category: side-dish
By J.B. David

Wonderful side dish that will make even the green bean haters beg for more. Created from my own trial and error. It is perfect now.

Ingredients:
1 pound fresh green beans, trimmed
2 tablespoons butter
½ cup minced onion
1 tablespoon minced garlic
1 tablespoon sesame seeds
¼ cup soy sauce
2 tablespoons mayonnaise
1 teaspoon sriracha hot sauce
¼ teaspoon ground allspice
salt and ground black pepper to taste

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes. Melt butter in a saucepan over medium heat; cook and stir onion and garlic for 2 minutes. Add sesame seeds; cook and stir until sesame seeds are golden brown, 3 to 5 minutes. Mix soy sauce, mayonnaise, sriracha hot sauce, and allspice into onion mixture. Add green beans and toss to coat; season with salt and pepper.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 4 servings

Calories: 169.1
Fat: 12.5 g
Saturated fat: 4.7 g
Carbohydrates: 12.8 g
Sugars: 2.8 g
Dietary fiber: 4.7 g
Protein: 4 g
Cholesterol: 17.9 mg
Sodium: 1085.8 mg
Betty Crocker's Beef Stroganoff


Ingredients:
unsalted butter, margarine, mushrooms, condensed beef broth, ketchup, garlic powder, flour, sour cream, unsalted butter, margarine

Directions:
Cut meat across the grain into ¾-inch slices, then into strips 3 x ¼ inch.
Melt ¼ cup butter in a large skillet.
Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.
In same skillet, brown meat.
Reserving 2/3 cup of broth, stir in remaining broth, the onion, ketchup and garlic powder.
Cover and simmer 15 minutes.
Blend reserved broth and the flour; stir into meat.
Add mushrooms; heat to boiling, stirring constantly; boil and stir 1 minute.
Stir in sour cream and heat through.
Cook noodles as directed on package; drain.
Toss with 3 tablespoons butter and serve with stroganoff.
Black Santa Martini


Ingredients:
"vanilla vodka"

Directions:
Put in a shaker with ice., Shake for a few minutes and pour into 2 martini glasses., Enjoy!
Herbed Escarole Casserole


Ingredients:
escarole, prosciutto, fresh herb, garlic clove, panko breadcrumbs, panko breadcrumbs, asiago cheese, olive oil

Directions:
Preheat oven to 350 deg. Grease a 2-cup casserole.
Cut off root end of escarole. Thoroughly rinse the leaves. Bring water to boil in a large pot. Add the escarole and cook until tender, about 10 minutes. Remove and drain. Roughly chop.
Heat oil in a skillet. Add the escarole, prosciutto, herbs, and garlic. Saute, stirring frequently, for about 5 minutes.
Remove from heat. Stir in 1/3 cup panko and cheese.
Place in casserole. Sprinkle with 1 tbl. panko.
Place in oven and cook for about 25 minutes. Serve.
Note1: I used a mix of basil, oregano, rosemary, sage and thyme. Use whatever you like. You can substitute 1 tbl. of mixed dry herbs, if you must - try to use something fresh, even parsley.
Note2: Delis that sell prosciutto often sell the ends too small to slice at less than half price of the sliced prosciutto. It keeps a long time. Of course, you can sub sliced prosciutto.
Turkey Stuffed Peppers


Ingredients:
ground turkey, pepper, season salt, paprika, onion, rice, bell peppers, water, tomato paste, pepper, lowfat mozzarella cheese

Directions:
Mix turkey, pepper, season salt, paprika, onion and rice. Stuff into halved peppers and lay in sprayed pan.
In a bowl, mix tomato soup, water, tomato paste, pepper and Italian seasoning.
Bake covered 1 hour at 350* and top with low fat mozzarella cheese to serve. You can also cover with the cheese and bake uncovered an additional 5 minutes to melt.