xiaoxl/recipe_data huggingface dataset:
Guinness® Cupcakes with Guinness® Frosting
Category: world-cuisine
By Rebecca Lamb

A friend of mine suggested that I try Guinness® cupcakes as my next baking adventure, and they came out amazing.

Ingredients:
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
½ cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
¾ cup sour cream
2 ½ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¼ cup unsweetened cocoa powder, or more to taste
¼ cup Irish stout beer (such as Guinness®)
½ cup butter, softened
½ cup cream cheese, softened
2 ½ cups sifted confectioners' sugar, or more as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners. Whisk stout beer, milk, vegetable oil, and vanilla extract together in a bowl until evenly blended. Beat in eggs 1 at a time, beating well after each addition. Mix in sour cream. Whisk together flour, sugar, cocoa powder, and baking soda in a separate bowl. Gradually mix the flour mixture ingredients into the beer mixture. Spoon cupcake  batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until cupcakes are risen and set in the middle but still soft and tender, about 25 minutes. Cool in the tins, then transfer to a wire rack to cool completely, about 1 hour. Whisk cocoa powder and stout beer together in a bowl. Beat in butter and cream cheese using an electric mixer until well combined. Gradually beat in confectioners' sugar, 1 cup at a time, until frosting has desired sweetness. Spread or pipe frosting onto cooked cupcakes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 45 mins
Yields: 24 cupcakes

Calories: 298
Fat: 13 g
Saturated fat: 5.6 g
Carbohydrates: 43 g
Sugars: 29.9 g
Dietary fiber: 1.5 g
Protein: 3.7 g
Cholesterol: 42.3 mg
Sodium: 136.3 mg
Easy Peach Crisp for Two


Ingredients:
flour, sugar, cinnamon, flour, brown sugar, oats, butter, margarine

Directions:
Mix all filling ingredients together and put in small casserole dish.
For topping, mix flour, brown sugar and oats together and spoon evenly on top of filling.
Lay thin slices of butter on top of topping mixture.
Bake 350 degrees for 30 minutes.
Yucatan-style Chicken Skewers with Papaya-Tomatillo Salsa


Ingredients:
boneless skinless chicken thighs, fresh lime juice, fresh lemon juice, chili powder, cayenne pepper, black pepper, salt, olive oil, papaya, red onions, fresh lime juice, cilantro, honey

Directions:
For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
With motor running, add the oil through the feed tube and process until emulsified.
For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
With motor running, add the oil through the feed tube and process until emulsified.
For chicken: Combine chicken and marinade in a zip-lock plastic bag.
Refrigerate 4 to 6 hours or overnight.
Prepare your grill or broiler.
Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
Serve with the salsa and Margaritas.
Baked Egg Rolls


Ingredients:
green onions, minced garlic cloves, bean sprouts, carrot, water chestnut, fresh ginger, soy sauce, cornstarch, pepper, plum sauce

Directions:
In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add onions, garlic, bean sprouts, carrot, water chestnuts and ginger; cook over medium heat until onions are softened, 3 minutes.
In small bowl, whisk together soy sauce, cornstarch, 1 tbsp water, sesame oil and pepper; pour into pan and toss well. Let cool slightly.
Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon 3 tbsp pork mixture on bottom third, leaving 1/2-inch borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal.
Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375°F (190°C] oven until golden and crisp, about 20 minutes.
Chef John's Pecan Pie
Category: desserts
By Chef John

This is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.

Ingredients:
1  prepared pastry dough for 9-inch pie
2 cups pecan halves
1 cup light brown sugar
½ cup butter
½ cup white sugar
½ cup light corn syrup
3 tablespoons all-purpose flour
2 tablespoons milk
1 tablespoon bourbon
1 teaspoon vanilla extract
½ teaspoon salt
3  large eggs, whisked

Directions:
Preheat oven to 350 degrees F (175 degrees C). Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom. Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more. Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes. Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes. Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly. Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts. Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.

Prep time: 15 mins
Cook time: 1 hr 25 mins
Total time: 2 hrs 10 mins
Yields: 1 pecan pie

Calories: 526.6
Fat: 32.3 g
Saturated fat: 9.2 g
Carbohydrates: 57.5 g
Sugars: 36.9 g
Dietary fiber: 2.8 g
Protein: 5.4 g
Cholesterol: 80.4 mg
Sodium: 313.8 mg
Apple Butter Muffins


Ingredients:
flour, sugar, baking powder, cinnamon, salt, nutmeg, allspice, ginger, egg, milk, apple butter, pecans, sugar

Directions:
Preheat oven to 400 degrees., Mix the first 8 ingredients in a medium sized bowl., Combine the milk, egg and oil., Stir into dry ingredients until just blended, do not overmix., Grease or paper line 12 standard sized muffin cups., Fill cups with a rounded tablespoon full of batter., Top the batter in the cups with a rounded teaspoon of apple butter., Cover carefully with the remaining batter., Mix together topping ingredients and sprinkle over muffins., Bake for 15- 18 minutes., Cool in pan for 10 minutes., Remove to wire rack to continue to cool before serving.
Meat and Potato Stuffing


Ingredients:
ground pork, onion, potatoes

Directions:
peel and boil potatoes., dice onion., cook onion and meats in fry pan, drain fat., mash cook potatoes and cooked meat mixture together., add salt,pepper and bell's to taste., may be eaten as is or used as stuffing.
Grilled German Potato Salad
Category: salad
By Chef John

The usually undercooked potatoes and lack of mayo characteristic of German potato salad have usually hindered my appreciation for this dish. So in my version, the potatoes are grilled over some smoky coals until tender. Best enjoyed warm, or at least room temp, this is the perfect addition to a sunny picnic table.

Ingredients:
2 ½ pounds Yukon Gold potatoes
½ pound bacon, sliced
1 cup diced yellow onion
2 tablespoons white sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
½ cup white wine vinegar
¼ cup freshly chopped Italian parsley

Directions:
Preheat a grill for 375 degrees F (190 degrees C). Add potatoes. Grill, flipping occasionally, until potatoes are barely just tender when poked with a skewer, about 15 minutes. Let sit until cool enough to handle. Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 minutes. Remove half the bacon with a slotted spoon; reserve for the topping. Add onion to the rest of the bacon in the pan; cook until translucent, about 5 minutes. Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl. Stir sugar, salt, black pepper, cayenne, and vinegar in with the bacon. Increase heat to medium-high and bring to a boil. Stir and remove dressing from heat. Pour dressing over the potatoes; toss to combine. Let sit for 5 minutes. Mix again and add parsley. Top with reserved bacon. Enjoy warm.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 183.8
Fat: 4.1 g
Saturated fat: 1.3 g
Carbohydrates: 30.9 g
Sugars: 4 g
Dietary fiber: 2.7 g
Protein: 6.7 g
Cholesterol: 10.2 mg
Sodium: 705.7 mg
Green Beans Braised in Tomatoes


Ingredients:
olive oil, onion, garlic cloves, tomatoes, green beans, parsley

Directions:
Heat oil in large saute pan over medium heat.  Add onion; cook until softened, about 5 minutes.  Add garlic and continue cooking another minute.  Add tomatoes; simmer until juices thicken slightly, about 5 minutes.
Add green beans, 1/4 teaspoon salt and a few grindings of pepper to pan.  Stir well, cover and cook, stirring occasionally, until beans are tender but still offer some resistance to the bite, about 20 minutes.  Stir in parsley and adjust seasonings.  Serve immediately.
Easy Raw Sweet Cherry Sorbet


Ingredients:
sweet cherries, water, lemon juice, confectioners' sugar, vanilla extract

Directions:
Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken].  Keep in the freezer until absolutely ready to pour mixture into the machine.
Into a 5-quart capacity food processor, using the chopping blade, place all ingredients.  Chop until smooth and foamy.  The mixture will appear thin.  If desired, strain for a smoother consistency.  I prefer not to, as we like a naturally pulpy texture.
Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing.  It took only 15 minutes for my machine to churn and freeze.
With a spatula, turn sorbet into a freezer container.  Freeze for 2-4 hours or until desired texture.
Pea Salad With Almonds


Ingredients:
frozen baby peas, sliced water chestnuts, mayonnaise, sour cream, butter, sugar

Directions:
Rinse and thaw peas.
Rinse and cut water chestnuts into quarters.
Put both peas and chestnuts in medium size bow.l.
Melt butter in small saute' pan, add almonds and saute till light brown.
Remove from heat and let cool.
Once cool add almonds to peas and water chestnuts; add mayonnaise, sour cream and sugar.
You may want to add more sugar according to your own taste.
Serve immediately or keep refrigerated till needed.
Cauliflower Clam Chowder (Low Calorie)
Category: soups-stews-and-chili
By Betty Cracka

Dairy-free and low-calorie New England-style clam chowder. Feel free to make it your own.

Ingredients:
1 tablespoon olive oil
1  onion, sliced
5 cups water
2 cups chopped carrots
1 (16 ounce) package frozen cauliflower florets
4 teaspoons chicken bouillon granules
1 clove garlic, minced
2 (10 ounce) cans whole baby clams
2 cups sliced fresh mushrooms
salt and ground black pepper to taste
1 pinch red pepper flakes  (Optional)

Directions:
Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes. Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot. Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 12 cups

Calories: 166.2
Fat: 5.7 g
Saturated fat: 1.4 g
Carbohydrates: 14.3 g
Sugars: 5.1 g
Dietary fiber: 3.5 g
Protein: 18 g
Cholesterol: 74.8 mg
Sodium: 814.6 mg
Cilantro Beef Orzo


Ingredients:
beef broth, orzo pasta, rosamarina pasta, whole kernel corn, diced green chilies, Ro-tel Mexican festival tomatoes, olive oil, beef, bell pepper, fresh cilantro, black olives

Directions:
Combine broth, pasta, corn, chilies and tomatoes in a 2-quart saucepan. Heat to boiling, then reduce heat.
Cover and simmer for approximately 10 minutes, or until pasta is al dente.
Remove from heat and let stand until nearly all the liquid is absorbed.
While pasta is cooking, spray a 10-inch skillet with cooking spray. Add oil and heat over medium high heat. Saute sliced beef and bell pepper (if using] in oil for about 5 minutes, stirring occasionally, until beef is browned to your liking.
Stir beef and peppers into pasta mixture, then mix in cilantro and black olives (if using].
Serve.
Grilled Eggplant & Feta Salad


Ingredients:
eggplants, olive oil, dried oregano, salt, pepper, feta, extra virgin olive oil, pine nuts, fresh basil, of fresh mint

Directions:
Cut eggplants lengthwise into ¼ inch slices. Heat up a grill pan (or grill]. Brush both sides of the eggplant slices with olive oil. Sprinkle with salt, pepper and dried oregano. Grill eggplants for 3-4 minutes on each side or until tender. Using a grill pan – as opposed to a regular pan - gives the eggplants brown grill marks which look really attractive when you present the salad. If you don’t have a grill pan, it’s only aesthetic so don’t worry.
Arrange the grilled slices on a serving platter. Sprinkle feta, pine nuts, basil and mint over the top. Finally, just before serving, drizzle with extra virgin olive oil and vinegar. Season with salt and pepper as needed.
Green Beans With Garlic Sauce


Ingredients:
green beans, soy sauce, garlic, honey, ginger

Directions:
Heat oil in large skillet over high heat. Add green beans and saute till beans are just crisp but tender, about 5 minutes.
In a small bowl stir together soy sauce, minced garlic, honey and ginger. Pour over green beans in skillet and boil until sauce thickens and coats vegetables, about 2 minutes. Serve immediately.
Potato Gnocchi With Pancetta, Peas and Sage


Ingredients:
baking potatoes, salt, egg, all-purpose flour, parmigiano-reggiano cheese, olive oil, pancetta, garlic cloves, sage leaves, chicken broth, butter

Directions:
To make the gnocchi:.
Wash and dry the potatoes.  Slit each one or prick with a fork.  Place in a 375 degree oven and bake for approximately 1 hour or until tender all the way through.
Once the potatoes are cool enough to handle, peel the skin and run the potatoes through a food mill or potato ricer onto a baking sheet.  Place in the refrigerator until the potatoes are cold.
Put the riced potatoes on a floured flat working surface.  Sprinkle the salt, the cheese and about 1 cup of the flour over the potatoes.  Create a well in the potatoes and add the beaten egg.
Begin mixing the ingredients together with your hands and kneading the dough lightly.  Add more flour if the dough is too sticky but be careful not to add too much flour or knead the dough too much.  This will make the gnocchi very heavy and tough.  (You can test out your dough by boiling a little water and dropping some of your dough into it to cook.  If they fall apart you will need to add more flour.  If they are heavy and tough, then you have added too much flour.].
Cut off pieces of dough and roll them out with your hands into ropes about the diameter of your thumb.  Then cut the ropes into about 1 inch pieces.  You can also roll each gnocchi over the back of a fork to create ridges if desired.
Put gnocchi on a baking sheet with plenty of flour to keep them from sticking to each other and the pan.
To make the sauce:.
Heat the oil in a large skillet over medium heat and add the pancetta.  Cook until crisp.
Add the garlic and cook for about 30 seconds then add the sage.  Cook another 30 seconds.
Add the chicken broth and peas and cook over medium high heat until the liquid is reduced by half.
Lower the heat to low and add the butter and cook until melted and the sauce is slightly thickened.
Cook the gnocchi in boiling water.  They will rise to the surface when they are done.  Scoop them out with a slotted spoon and let drain.  Add them to the sauce and gently stir together.
Serve with additional cheese at the table.
Chili-Cheddar Beer Dip


Ingredients:
sharp cheddar cheese, iceberg lettuce, green onions, black olives, tomatoes

Directions:
BEAT Neufchatel and beer with mixer until well blended.
STIR in Cheddar; spread onto large serving plate.
PLACE lettuce around edge of Neufchatel cheese.
mixture; fill center with chili.
SPRINKLE with onions, olives and tomatoes.
Serve with chips.
NOTE: sub in milk for beer if you need it to be non-alcoholic.
Bulgogi (Korean Beef) with rice and lettuce


Ingredients:
beef top round steak, sesame seeds, light soy sauce, soy sauce, brown sugar, garlic, toasted sesame seeds, sugar, vinegar, raw rice, zucchini, green onions, vinegar, sesame seeds, onion, garlic, red pepper flakes, red-leaf lettuce

Directions:
To prepare the meat: Cut the beef into very thin slices.
(The partial freezing will make slicing easier.] Crush the sesame seeds lightly.
Combine with the light and regular soy sauce, brown sugar, sesame oil and garlic.
Pour over the meat in a glass dish, cover and refrigerate overnight.
To prepare the sauce: Combine the hot bean paste, sesame seeds and oil, the sugar and vinegar in a bowl; mix with a spoon until sesame oil is blended in smoothly.
Cover and refrigerate.
Remove 1 hour before serving.
Cook rice, set aside to keep warm.
To prepare the vegetables: Cut the zucchini into ½-inch slices, then cut each slice into thirds; set aside.
Combine the green-onion shreds, sesame oil, vinegar and seeds.
Set aside.
Heat the oil in a heavy skillet over medium-high heat.
Stir-fry the zucchini until browned and tender; transfer to a bowl.
Stir-fry the onions and garlic with the red-pepper flakes until tender-crisp; combine with the zucchini.
In a large, heavy skillet set over medium-high heat, stir-fry the meat in several batches for about 30 seconds to 1 minute on each side.
(Do not crowd the pan as the meat will steam.] Transfer to a platter.
To serve: Place some of the rice, meat, vegetables and sauce in a lettuce leaf and roll.
The dish is meant to be eaten with your fingers.
Peach Muffins


Ingredients:
all-purpose flour, ground cinnamon, baking soda, salt, eggs, white sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C].
Lightly grease 16 muffin cups.
In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar.
Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
Cool 10 minutes before turning out onto wire racks to cool completely.
Paella, Ala Electric Skillet


Ingredients:
chicken broth, white wine, vermouth, turmeric, paprika, boneless skinless chicken thighs, Italian sausage, olive oil, green bell pepper, red bell pepper, garlic, thyme, oregano, ground coriander, rice, medium shrimp, roma tomatoes, fresh green beans, frozen green beans, black olives

Directions:
Add broth, wine, vermouth, turmeric, and paprika to a saucepan and bring to simmer, stirring occasionally.
Squeeze sausage out of casings, break into dime-sized pieces, and brown in a large electric skillet <U+0096> remove.
Brown chicken strips <U+0096> remove.
Add olive oil and sauté onions, peppers, and garlic until limp.
Don't overcook as the garlic will bitter.
Stir spices into hot wine mixture.
Return browned meat to skillet and pour in hot wine mixture <U+0096> stir to blend.
Bring to a low boil for 2-3 minutes than add the rice <U+0096> stir gently to spread out the rice.
Spread the shrimp, tomatoes, beans, and olives on top <U+0096> use spatula to"tuck" the shrimp into the mixture <U+0096> DO NOT STIR THE MIXTURE.
Boil for 4-5 minutes, then cover (with lid vent closed].
Turn heat down to 225-250 and simmer 20 minutes <U+0096> DO NOT LIFT COVER OR STIR.
Turn heat OFF and rest for 10 minutes <U+0096> DO NOT LIFT COVER OR STIR.
Ok, now you can peek- ENJOY!
Sir James's Beetroot Salad


Ingredients:
beets, prepared mustard, olive oil, chili vinegar, tarragon vinegar, salt, pepper

Directions:
To make the sauce, beat the egg yolks well in a basin, then add the mustard, pepper and salt.
The drop by drop add the olive oil and the vinegars, beating well with a fork or whisk as for a mayonnaise.
When the mayonnaise has "taken", add the whipped cream. Keep cold.
Just before serving slice the beetroot and cover with the sauce, poured over the salad not mixed inches.
Theodora Fitzgibbon notes: Sir James remarks: "A spendthrift for oil, a miser for vinegar, and a lunatic to mix it!" Nowadays, of course, a good mechanical mixer may be used in place of the lunatic.
Asian Lettuce Wraps


Ingredients:
ground chicken, soy sauce, toasted sesame seeds, pine nuts, rice vinegar, fresh garlic clove, fresh ginger

Directions:
Brown the chicken in the oil in large skillet.
Add soy, sweet chili /mae ploy sauce, sesame seeds, pine nuts, rice vinegar, garlic,and ginger.
Cook one minute.
Wrap in lettuce leaves with chopped peanuts and cilantro.
Roast Beef Horseradish Roll-Ups
Category: main-dish
By Tinker802

I make a batch of these roll-ups on Sunday and give them to the hubby and kids in their lunches throughout the week. They are also great to put out for parties!

Ingredients:
2 (8 ounce) packages fat-free cream cheese, softened
3 ½ tablespoons prepared horseradish
3 tablespoons Dijon-style mustard
12 (12 inch) flour tortillas
30  spinach leaves, washed with stems removed
1 ½ pounds thinly sliced cooked deli roast beef
8 ounces shredded Cheddar cheese

Directions:
Beat the cream cheese, horseradish, and mustard together in a bowl until well blended. Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours. To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

Prep time: 20 mins
Total time: 4 hrs 20 mins
Yields: 12 servings

Calories: 551.3
Fat: 17.2 g
Saturated fat: 6.9 g
Carbohydrates: 64.4 g
Sugars: 4.1 g
Dietary fiber: 4.3 g
Protein: 32.3 g
Cholesterol: 52.8 mg
Sodium: 1789 mg
Healthy Deep Dark Chocolate Muffins


Ingredients:
whole wheat pastry flour, Splenda granular, brewed coffee, baking soda, salt, low-fat buttermilk, unsweetened applesauce, egg, vanilla, canola oil

Directions:
Coat a 12 cup muffin pan with cooking spray.
In a mixing bowl, add the flour, cocoa powder, hot strong brewed coffee,splenda (or stevia], baking soda, and salt; stir to combine.
In another bowl, add the buttermilk, applesauce, eggs, oil and vanilla; whisk until blended.
Add the liquid ingredients to the dry ingredients. Mix just until well combined, do not overmix.
Pour batter evenly into muffin cups.
Bake at 375 degrees for 20-25 minutes or until pick comes out clean.
Spiral Stromboli


Ingredients:
mozzarella cheese, ham, turkey breast, fresh spinach, butter, parmesan cheese

Directions:
Unroll the dough and pat into a 14-in. x 12-in. rectangle.
Sprinkle with mozzarella acheese to within 1/2 inches of edges; top with meat, red peppers, spinach, and onion.
Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under.
Place seam side down on an ungreased baking sheet.
Brush with butter; sprinkle with Parmesan cheese.
Bake at 375° for 25-30 minutes or until golden brown. Slice with a serrated knife.