xiaoxl/recipe_data huggingface dataset:
Crispy Fried Tofu
Category: appetizers-and-snacks
By Sarah Dipity

Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.

Ingredients:
1 (12 ounce) package extra-firm tofu
½ teaspoon salt
vegetable oil for frying

Directions:
Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid. Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other. Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot. Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes. Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.

Prep time: 5 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 12 ounces

Calories: 161.1
Fat: 15 g
Saturated fat: 2 g
Carbohydrates: 1.6 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 6.8 g
Sodium: 296.6 mg
Grilled Cheddar, Tomato and Bacon Sandwiches


Ingredients:
bacon, extra-sharp cheddar cheese, tomatoes, mayonnaise, fresh basil leaf, pickle

Directions:
Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.
Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices the optional basil leaves. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top (outside] of each sandwich.
Spray with non-stick cooking spray 2 heavy large skillets.  Heat skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve with pickle.
Beef Stroganoff III


Ingredients:
beef round steak, soy sauce, ketchup, onion, flour, sour cream, paprika, mushroom

Directions:
Cook onion in butter until transparent., Remove from pan., Brown meat in same pan., Return onions to pan., Stir in 2 tablespoons flour., Add mushrooms, ketchup, paprika and sour cream., Salt and pepper to taste., Stir., Turn on low and cook until meat is tender., Serve over cooked rice or noodles., If beef mixture seems too thick, add a little milk to preferred consistency.
Mincemeat Twists


Ingredients:
all-purpose flour, brown sugar, ground nutmeg, baking powder, butter, cold water, milk, sugar

Directions:
Stir together flour, brown sugar, mace and baking powder. Cut in butter till mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time over mixture until all is moistened, tossing gently with a fork. Form dough into a ball. Cover and chill 30 minutes or till easy to handle.
Combine mincemeat and orange peel (if using] in a small bowl. Set aside. Divide dough into quarters. On a floured surface roll two of the quarters into 12X4-inch rectangles. Spread each with half of the mincemeat mixture. Roll the remaining quarters into 12X4-inch rectangles and carefully place over the mincemeat. Trim uneven edges.
Cut each rectangle into twelve 4X1-inch strips. Twist each strip twice. Place on an ungreased cookie sheet.  Me, I am a huge fan of laying down parchment paper.
Bake in a 375*F oven for 15 minutes. Remove from oven. Brush with milk and sprinkle with sugar. Return to oven and bake 5 to 8 minutes more or till golden. Remove from pan and cool on wire racks. Makes 24.
Red, White, and Blue (Sort Of) Oatmeal Crumb Pie


Ingredients:
cherries, fresh blueberries, sugar, flour, cinnamon, vanilla extract, salt, oatmeal, flour, light brown sugar, butter

Directions:
Preheat oven to 425 degrees.  Mix sugar and 3 T. flour in a bowl.  Add fruit, cinnamon, extracts and salt; stir to combine.
Ease crust into a 8-inch pie plate; crimp.   Transfer fruit mixture to the pastry-line pie plate.
In a separate bowl, combine 1/2 cup flour, oatmeal, and brown sugar.  Cut in butter with a pastry blender (or your fingers].
Sprinkle oatmeal topping evenly over pie filling.
Place pie in oven and bake for 15 minutes, then reduce heat to 350 degrees.  Bake for an additional 30-40 minutes until filling is bubbling.  Cool on rack.
Mint Chocolate Brownies
Category: desserts
By macaroni

Our famous Christmas dessert for the holidays! You can add crushed candy cane on the top layer, or add chopped walnuts to the bottom brownie layer. These mint brownies look nice on a tray of desserts, also. Store in the refrigerator for up to 1 week.

Ingredients:
1 cup white sugar
1 cup butter, melted
½ cup cocoa powder
3  eggs, beaten
1 cup all-purpose flour
1 tablespoon vanilla extract
1 pinch salt
2 cups powdered sugar
¼ cup melted butter
2 ½ tablespoons milk
2 tablespoons mint extract
4 drops green food coloring
1 (12 ounce) bag semisweet chocolate chips
⅓ cup cream

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes. While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator. Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 50 mins
Yields: 20 brownies

Calories: 326.4
Fat: 19.1 g
Saturated fat: 11.6 g
Carbohydrates: 39.4 g
Sugars: 31.7 g
Dietary fiber: 1.9 g
Protein: 2.9 g
Cholesterol: 60.6 mg
Sodium: 103.7 mg
Easy Baked Sweet Potatoes


Ingredients:
sweet potatoes, brown sugar, margarine, cinnamon

Directions:
Layer potatoes,brown sugar and margarine in a casserole., Sprinkle with cinnamon., Bake uncovered at 375 degrees for 30 minutes.
Mini Blackberry Cream Scones


Ingredients:
flour, baking powder, salt, sugar, blackberry, butter, powdered sugar

Directions:
Preheat oven to 425.
In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the butter with your fingers and work mixture together until it resembles coarse sand. Add the blackberries.
Add the cream and mix with your hands until a dough forms. Make an small circle with the dough and slice into 8 small wedges (each wedge should be only about two-three inches]. Place wedges on a lined baking sheet and bake for 15 minutes, until golden brown.
To make the glaze, mix together the powdered sugar and cream. Scoop into a plastic bag, snip off the tip and drizzle over the cooled scones.
Serve with  tea  and a good book!
Chicken in Coke


Ingredients:
chicken pieces, onion, tomatoes

Directions:
"Brown chicken in a little oil on all sides. Place in glass baking dish. Sprinkle soup mix over the chicken. Arrange onion and tomato slices over the top. Pour in coke and bake in 350 degree oven for 1 hour. Serve with rice."
Vatkattu Marjapuuro (Whipped Berry Pudding)


Ingredients:
cranberry juice, sugar

Directions:
Place cranberry juice in a 1 1/2 to 2-quart saucepan.
Bring to a boil over moderate heat.
Sprinkle in sugar a little at a time.
Slowly stir in Cream of Wheat.
Reduce heat and simmer 6-8 minutes, or until mixture becomes a thick puree.
Scrape into a large mixing bowl.
Beat at high speed for 10-15 minutes, or until pudding has tripled in volume and is very light and fluffy.
Turn into serving bowls and serve at room temperature.
Best made withing several hours of serving.
Pork Fried Rice
Category: main-dish
By Olies

This is my revised version of another pork fried rice recipe. I often substitute chicken for pork, and it doesn't change anything. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference. I have also added celery in the past with good outcomes. Enjoy.

Ingredients:
1 tablespoon butter
1 (6 ounce) boneless pork loin chop, cut into small pieces
¼ cup chopped carrot
¼ cup chopped broccoli
1  green onion, chopped
1  egg, beaten
1 cup cold cooked rice
¼ cup frozen peas
1 ½ tablespoons soy sauce
⅛ teaspoon garlic powder
⅛ teaspoon ground ginger

Directions:
Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat. Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 556.6
Fat: 13.3 g
Saturated fat: 6.2 g
Carbohydrates: 80.7 g
Sugars: 2.7 g
Dietary fiber: 3.1 g
Protein: 26.1 g
Cholesterol: 136.6 mg
Sodium: 814.9 mg
Creamy Green Chili and Cheese Soup


Ingredients:
butter, onions, garlic cloves, dried oregano, chicken broth, potatoes, diced green chilies, fresh cilantro, heavy whipping cream, monterey jack cheese

Directions:
Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
Cook for 20 minutes or until potatoes are tender.
Add green chiles, cream and cheese.
Heat until cheese is melted.
Season with salt and black ground pepper to taste. Garnish with cilantro.
Turkish Hazelnuts


Ingredients:
hazelnuts, sugar, salt, butter

Directions:
In a large shallow baking pan, toast hazelnuts in 325º oven, 15 minutes, stirring occasionally.
Meanwhile, beat egg whites until foamy; gradually add sugar and salt, beating until stiff.
Fold in toasted hazelnuts.
Melt butter in same pan; spread nut mixture on top.
Bake 30 to 40 minutes at 325º or until nut are browned and butter is absorbed.
Stir nuts thoroughly every 10 minutes during baking.
Vasilopita
Category: bread
By ANNAV

The Vasilopita is a Greek New Year's Bread. It is made in honor of a beautiful act of charity by St. Basil to the poor and needy of his flock. In order to ensure that the needy would have money for life's necessities, and knowing that they were also proud people, St. Basil had the ladies of his church bake sweet bread with coins baked into them. In this way he could give them money without demeaning them at all. It is therefore traditional to bake a coin into the Vasilopita (St. Basil's Bread). The one who receives the coin is considered to be especially blessed for the year.

Ingredients:
½ cup warm milk
1 (.25 ounce) package active dry yeast
½ cup bread flour
6 cups bread flour
½ teaspoon salt
½ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup butter, melted
3  eggs, room temperature
2 cups warm milk
2 tablespoons butter, melted
1  egg, beaten
1 tablespoon water
½ cup chopped almonds

Directions:
In a small bowl, stir together 1/2 cup milk, yeast and 1/2 cup flour. Cover and let the sponge rise in a warm place until nearly doubled in size, about 45 minutes. Place 6 cups flour in a large bowl. Make a well in the center and add the sponge, salt, sugar, cinnamon, nutmeg, 3/4 cup melted butter, 3 eggs and 2 cups milk. Mix thoroughly to make a stiff dough. Transfer the dough into a greased springform pan. Brush dough with melted butter, cover with greased plastic wrap, and let rise in a warm place until doubled in size, about 60 to 90 minutes. Preheat oven to 375 degrees F (190 degrees C). Beat egg with 1 tablespoon water to make an egg wash. When dough has risen, insert a clean silver coin into the loaf. Brush dough egg wash and sprinkle with chopped almonds. Bake in preheated oven until deep golden brown, about 40 minutes.

Prep time: 2 hrs 30 mins
Cook time: 40 mins
Total time: 3 hrs 10 mins
Yields: 1 large loaf

Calories: 338.5
Fat: 27.2 g
Saturated fat: 14.8 g
Carbohydrates: 18 g
Sugars: 16.6 g
Dietary fiber: 1 g
Protein: 7.5 g
Cholesterol: 152.5 mg
Sodium: 355.2 mg
Mocha Layer Cake


Ingredients:
eggs, water, water, Cool Whip Topping, butter, margarine, light corn syrup

Directions:
HEAT oven to 350 degrees F.
BEAT cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 minute or until well blended. Chop 4 chocolate squares; stir into batter. Pour into 2 greased and floured 9-inch round pans.
BAKE 40 to 45 minute or until toothpick inserted in centers comes out clean. Cool in pans 10 minute Remove from pans to wire racks; cool completely.
STIR remaining 1/4 cup flavored instant coffee into COOL WHIP. Stack cake layers on plate, spreading COOL WHIP mixture between layers. Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted. Spread over top of cake, allowing glaze to drip down side.
Orange Oatmeals Cookies


Ingredients:
oats, all-purpose flour, baking soda, salt, brown sugar, butter, egg, vanilla extract, orange zest, raisins

Directions:
Combine butter and brown sugar and mix well until creamy (if you find hard to mix them well, place the bowl on hot water while you stir them, not too long].
Add vanilla extract, egg and orange zest into the butter mixture.
In another bowl, combine oats, all-purpose flour, baking soda and salt together and stir a little bit before pour into the liquild mixture.
Preheat oven in 180c.
Pour the dry ingredient and raisins into the liquid mixture and mix well until the the flour can not be seen (not too long].
Spoon the batter on baking sheet approximately 20 medium size cookies and bake for 15 minutes or until the surface is browned.
remove on wire rack for cooling and store in plastic zip bag.
Slow Cooked Hoisin Pork Roast With Green Onions


Ingredients:
olive oil, boneless pork shoulder, hoisin sauce, green onions, whole black peppercorn, water, green onion

Directions:
Preheat oven to 300*F.
Heat oil in heavy large oven-safe pot over high heat.
Add pork shoulder, fat side down; brown on all sides, turning often, about 12 minutes.
Remove pot from heat.
Spread hoisin sauce over pork; sprinkle with green onion pieces and peppercorns.
Cover pot and place in oven.
Cook until pork is very tender when pierced with fork, about 2 3/4 hours, adding water to pot by 1/4 cupfuls if mixture is dry.
Remove pot from oven.
Transfer pork to cutting board and tent with foil.
Let pork stand 20 minutes.
Meanwhile, spoon off fat from pan juices.
Stir whiskey and 3/4 cup water into juices; boil 2 minutes.
Add more water by tablespoons if sauce is too thick, or boil to reduce sauce if too thin, Cut pork crosswise on slight diagonal into 1 inch thick slices.
Garnish with sliced green onions.
Pour pan sauce over pork and serve.
Gluten-Free Vegan Cornbread
Category: bread
By csosa

I'm always looking for traditional foods I can make when my mom comes over for dinner. She is on a very strict gluten-free, vegan diet so there are not a lot of options that are simple or cheap. This cornbread turned out a little dense but soft, kind of like the outside of a tamale with a semi-crisp crust. The whole family enjoyed it!

Ingredients:
2 cups instant corn flour
3 tablespoons white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup almond milk
½ cup vegetable oil
3 tablespoons maple syrup

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan. Mix corn flour, sugar, baking powder, baking soda, and salt together in a large bowl. Mix almond milk, oil, and maple syrup together in a small bowl. Fold into the corn flour mixture until batter is just moist. Spread mixture into the prepared cake pan. Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 270.3
Fat: 15.1 g
Saturated fat: 2.3 g
Carbohydrates: 32.6 g
Sugars: 10.3 g
Dietary fiber: 2.9 g
Protein: 2.8 g
Sodium: 276.6 mg
Roasted Savoy Cabbage With Black Bean-Garlic Sauce


Ingredients:
savoy cabbage, canola oil, rice wine, dry sherry, scallion, distilled white vinegar

Directions:
Preheat oven to 500°F
Toss cabbage and canola oil in a large roasting pan and spread out in an even layer.
Roast until beginning to wilt and brown, about 15 minutes.
Combine rice wine (or sherry] and black bean sauce in a small bowl; drizzle over the cabbage and toss.
Continue roasting until tender, about 5 minutes more.
Toss with scallions, vinegar, sesame oil and hot sauce until combined.
Barbecue Tofu


Ingredients:
firm tofu, no-added-salt tomato paste, blackstrap molasses, water, tamari, red wine vinegar, olive oil, dry mustard, onion powder, ground cinnamon, cayenne, black pepper

Directions:
Rinse and pat the tofu dry, then slice it horizontally into 5 long rectangular slabs. Wrap in a dishtowel and press GENTLY all over to remove excess moisture.
Stack up the tofu slabs again and slice them in half diagonally so you now have 10 triangular slabs. NOTE: If you are planning to grill them, you may want to leave the tofu in rectangles and slice them in half last thing, so they'll be easier to flip on the barbecue.
Mix all other ingredients together and pour into a 9-by-13 baking dish. Spread the tofu slabs in the dish and turn them carefully, using a basting brush to make sure all sides are coated with sauce.
Let rest for 15 minutes. NOTE: If time permits, you can prepare this a few hours early (even the night before] and let it marinate for stronger flavor.
Bake for 20 minutes at 350°F, turning halfway through.
If grilling, it's basically the same as anything else, but you have to be more careful about burning tofu than meat! Just grill till it reaches your desired done-ness (my crazy family likes it burned], basting occasionally with leftover sauce.
Serve with baked potatoes, fries, steamed/grilled veg, salad --  endless possibilities! Leftovers taste GREAT crumbled in a sandwich with a little mayonnaise (or vegan version :-]!
Penne Pasta With Chicken, Mushrooms and Pesto Sauce


Ingredients:
boneless skinless chicken breast halves, white mushrooms, olive oil, blue cheese, pesto sauce, heavy cream, salt, black pepper, parmesan cheese, basil leaves

Directions:
Boil pasta in salted water according to directions on the package.
In a large skillet heat olive oil on medium heat.
Cut chicken into small pieces, season with salt and pepper and cook in olive oil over medium heat for 5-7 minutes, until the outside appears cooked.
Add mushrooms and cook for another 4-5 minutes, so they release water.
Add pesto sauce and stir until evenly distributed. Continue cooking for another 2 minutes on medium.
Add heavy cream, stir and then add blue cheese. Reduce heat to medium-low and cook for another 2 minutes, stirring frequently. The sauce should thicken and get creamy.
Add cooked and drained pasta to the sauce and stir to evenly distribute the sauce.
Serve with shredded parmesan cheese on top.
Coconut Almond Flour Chocolate Chip Cookies
Category: desserts
By theweakest

These almond flour cookies are so delicious, but also gluten free!

Ingredients:
1 cup softened butter
¾ cup packed brown sugar
¾ cup white sugar
1 teaspoon vanilla extract
2  eggs
1 ¼ cups almond flour
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon salt
½ cup chocolate chips, or to taste
¼ cup rolled oats  (Optional)
¼ cup shredded coconut

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add vanilla extract. Beat in eggs one at a time. Combine almond flour, coconut flour, baking soda, and salt in a separate bowl. Mix into the creamed butter mixture until just combined. Add chocolate chips, oats, and coconut; stir again just until combined. Scoop cookie dough onto the prepared baking sheets. Bake in the preheated oven until browned, 12 to 15 minutes.

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

Calories: 151
Fat: 10.4 g
Saturated fat: 5.1 g
Carbohydrates: 13.9 g
Sugars: 12.2 g
Dietary fiber: 0.9 g
Protein: 1.9 g
Cholesterol: 28.7 mg
Sodium: 169.9 mg
Swedish Meatballs and Egg Noodles


Ingredients:
onion, Dijon mustard, ground allspice, salt, pepper, nutmeg, lean ground beef, mushrooms, dried thyme, all-purpose flour, beef broth, light sour cream

Directions:
In bowl, whisk together egg, bread crumbs, onion, mustard, allspice, 1/8 teaspoons salt, 1/8 teaspoons pepper and the nutmeg; mix in beef.  Roll by 1 tablespoons into balls.
In large nonstick skillet, cook meatballs over medium-high heat, in batches and turning often, until digital thermometer inserted in a few registers 160F, 6-9 minutes.  Transfer to plate.
In same skillet, heat oil over medium-high heat; cook mushrooms, thyme and remaining salt and pepper, stirring occasionally, just until starting to brown and no liquid remains, about 20 minutes.
Sprinkle with flour; cook, stirring, until absorbed.  Stir in broth and sour cream; cook, stirring, for 1 minutes.
Return meatballs to pan; cook, stirring and turning gently, until hot and sauce is thickened, about 2 minutes.  Serve with noodles.
Chicken Penne Rigate


Ingredients:
rosemary, thyme, parsley, oregano, basil, onion, green pepper, olive oil, parmesan cheese

Directions:
Heat olive oil in 12-inch skillet.
Add onion and pepper and cook until tender.
Add chicken and cook throughly.
Add sauce and spices.
Cook pasta according to package directions.
Once all is done, add pasta to large bowl or dish and cover with sauce.  Top with fresh ground Parmesan cheese.
Boiled Raisin Sheetcake


Ingredients:
raisins, eggs, margarine, white sugar, cinnamon, nutmeg, flour, baking soda

Directions:
Cream margarine and sugar together; add eggs and juice.
In separate bowl, combine dry ingredients.
Combine the two in one large mixing bowl.
(Don't forget to fold in the raisins].
Bake in 9 x 13-inch pan for 40 to 45 minutes at 350°F.
This goes good with a maple icing.
Olive Oil and Parmesan Garlic Bread "low Fat"


Ingredients:
extra virgin olive oil, salt, oregano, basil, garlic powder, garlic, parmesan cheese

Directions:
Split loaf lengthwise with a serrated knife AND PREHEAT OVEN to 425 degrees.
Brush both halves with olive oil till well coated.
Sprinkle with salt.
Sprinkle with garlic powder.
Sprinkle with the rest of the seasonings.
Spread 1 tsp of minced garlic per half of loaf.
Finally sprinkle both halves with Parmesan and bake for 10-15 minutes until bread is fragrant and the edges are starting to lightly brown.
Cool slightly, Cut and serve! Bon Appetito.