xiaoxl/recipe_data huggingface dataset:
Zelniky


Ingredients:
all-purpose flour, white pepper, shortening, sauerkraut

Directions:
Preheat oven to 425°F Grease two cookie sheets, and set aside.
Combine the flour and white pepper in a food processor.
Add shortening and pulse until coarse crumbs. Add sauerkraut and pulse until it comes together in a ball.
Transfer to a floured surface.
Now, you can either pinch off tablespoon size bits and flatten with the bottom of a glass, or, flatten just so much and transfer to a greased cookie sheet, and flatten more there. When it is in the cookie sheet, you can pre-mark with a cookie cutter (shortbread cutter]the shapes you desire.
Bake for 10 minutes at 425F, then reduce to 350F and bake for another 10 - 15 minutes, or until golden brown and crispy.
Let cool, then store in an air-tight container.
Potato Leek Soup


Ingredients:
olive oil, butter, leeks, potatoes, garlic cloves, water, Worcestershire sauce, chopped tomato, milk, ground coriander

Directions:
Heat oil and butter in a large stock pot.
Saute leeks slowly until tender but not browned.
Add garlic and tomato and saute for 5 minutes longer.
Add stock and water, bring to a simmer and add potatoes, coriander, Worcestershire sauce and salt and pepper.
Simmer until potatoes are tender.
Let cool and puree half or all if desired.
For Vegetarian use the Braggs Liquid Aminos (soy sauce].
Arroz Con Frijoles a L'espanola


Ingredients:
chicken broth, saffron, olive oil, onion, green bell pepper, garlic clove, mushrooms, dry white wine, tomato sauce, canned tomato sauce, red kidney beans, bay leaf, brown rice, tomatoes, green olives, capers, fresh parsley

Directions:
In a saucepan, heat chicken broth and saffron to a boil; reduce heat to low to.
keep warm (this step optimizes the release of the lovely color of the saffron].
In a large saucepan or Dutch oven, heat the olive oil over medium heat; add the onions, green pepper, jalapeno pepper, and garlic and cook until the onion begins to soften (okay if they brown a little on the edges], stirring.
occasionally, about 5 minutes.
Add mushrooms and stir.
Add wine and cook until almost evaporated, 1 to 2 minutes.
Stir in chicken broth, with saffron, tomato sauce then season with salt and.
pepper (bearing in mind that olives and capers will be added later]; cover,.
reduce heat, and let cook until rice is tender, about 20 minutes (there should.
still be a little liquid, if not you can add a little water or broth].
Stir in peas and carrots and chopped tomato; cook 5 minutes, covered.
Garnish with red pepper strips, olives, capers, and fresh parsley.
Chana Dal Curry (Kerala Style)


Ingredients:
channa dal, coconut milk, ginger, cabbage, green bell pepper, curry leaves, chili powder, cumin powder, garam masala, lemon juice, roma tomato, salt, coriander powder, turmeric, hing

Directions:
Cook dal in 4 c of water until soft, adding more water as needed. Drain and set aside.
Heat oil in another pan.
Saute cabbage and bell pepper over high heat, about 3 minutes.
Add ginger, jalapeno, hing, dry spices and tomato.
Saute until the oil separates from the ingredients in the pan.
Add 1 c of water and bring to a boil.
Add cooked dal and  cook 10 minutes until gravy is thick.
Add the coconut milk and remove from heat.
Add lemon juice.
Serve with flat bread or rice.
Talos Coffee


Ingredients:
Grand Marnier, coffee

Directions:
"Pour Grand Marnier into mug, and top with coffee."
Sesame Cookies (Benne Wafers)


Ingredients:
butter, brown sugar, eggs, baking powder, flour, sesame seeds, vanilla extract

Directions:
Cream butter and sugar together.
Then mix with other ingredients.
Drop teaspoon sized balls on a parchment paper lined cookie sheet about 2” apart.
Bake in a 325° oven for 7-10 minutes.
Makes 6-dozen.
Cheesy Home Fry Bake #SP5


Ingredients:
butter, mild cheddar cheese, sour cream, kosher salt

Directions:
Heat oven to 450.
Melt butter in a large cast iron skillet over medium high heat.  Add 1 bag of Simply Potato Diced Potatoes and onion.  Saute until well heated & lightly browned.
Remove from heat and stir in the cheese, sour cream, and kosher salt.
Move skillet to oven and bake for about 45 minutes or until edges are dark brown and top is golden brown.
Air Fryer Sourdough Bread
Category: bread
By Buckwheat Queen

Fragrant sourdough bread made in an air fryer. This method is perfect for the hot months when you don't want to heat up the kitchen but still want fresh homemade sourdough. The bread should be stored wrapped in a clean cloth inside a plastic bag. It will keep for about 3 days.

Ingredients:
1 cup bread flour
½ cup spelt flour
½ cup sourdough starter
1 tablespoon extra-virgin olive oil
½ teaspoon fine sea salt
½ cup water

Directions:
Combine bread flour, spelt flour, sourdough starter, oil, and salt in the bowl of stand mixer. Begin to knead using the dough hook. Add water until all the ingredients combine and begin to pull together; you may not need all the water. Knead on low speed for 5 minutes. Fold the dough into a ball. Place inside an air fryer-safe baking dish. Cover with plastic wrap and allow to double in volume, 5 hours to overnight. Preheat the air fryer to 390 degrees F (200 degrees C). Remove the plastic wrap and score the loaf. Place the baking dish in the air fryer and cook until loaf is browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 190 degrees F (88 degrees C). Allow to cool before slicing.

Prep time: 10 mins
Cook time: 20 mins
Total time: 5 hrs 30 mins
Yields: 1 small loaf

Calories: 155.7
Fat: 2.9 g
Saturated fat: 0.4 g
Carbohydrates: 27.3 g
Sugars: 0.9 g
Dietary fiber: 1.3 g
Protein: 5.1 g
Cholesterol: 0.1 mg
Sodium: 152.8 mg
Orange Pineapple Pear Butter Sauce


Ingredients:
pears, sugar, vanilla, cardamom

Directions:
In large stockpot add all of the ingredients. Add cardamom 1/2 tsp at a time.
Whisk rapidly, until blended, then taste.
Cardamom is a strong spice and if you like the taste after 1/2 tsp, stop, the same with 1 tsp cardamom. Our personal taste is as stated in recipe. The taste intensifies as the sauce gets hot.
Heat clean sterilized jars in hot water in the oven at 200°.
Heat the seals in hot water.
Cook the sauce for 10 minutes until hot.
Stir. Do not burn.
Pour into jars. Wipe the rim with a hot clean cloth. Seal and band.
Place in a hot water bath in the canner.
Process in hot water bath for 15 minutes.
Lift out and place on a toweled counter.
Keep away from all drafts.
Grape Jelly Meatballs
Category: main-dish
By whatsup12399

Awesome meatballs! I buy my frozen cocktail meatballs at Costco®.

Ingredients:
1 (32 ounce) jar grape jelly
2 (12 ounce) bottles tomato-based chili sauce (such as Heinz®)
1 pinch cayenne pepper  (Optional)
1 (6 pound) bag frozen cocktail-sized meatballs

Directions:
Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes. Place meatballs in a slow cooker and top with grape jelly mixture. Cook on Low for 3 to 4 hours.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 24 servings

Calories: 340.1
Fat: 14.6 g
Saturated fat: 5.2 g
Carbohydrates: 32.4 g
Sugars: 23 g
Dietary fiber: 0.5 g
Protein: 19.1 g
Cholesterol: 94.3 mg
Sodium: 175.7 mg
Ty's Microwave Peanut Brittle


Ingredients:
raw peanuts, pecan halves, granulated sugar, light corn syrup, salt, vanilla, butter, margarine, baking soda

Directions:
Mix the first 4 ingredients in a microwave dish, I use a deep Corning casserole about 9”X9”X5".  Microwave on high 2 minutes then stir.  Microwave another 2 minutes and stir again.  Microwave for 4 more minutes.
Add 1 tsp butter and 1 tsp vanilla, stir and microwave another 1.5 minutes.
Remove from microwave, should be boiling good by now and add 1 tsp baking soda, stir and then spread on greased cookie sheet to cool.  Don't worry if it doesn't reach the edges and corners of the cookie sheet -- just try to spread it out to about 1/8" thickness.
Break into serving pieces after the candy cools thoroughly.
Portuguese Egg Tarts
Category: world-cuisine
By vivienw

Way better than normal egg tarts. Will be gone within seconds.

Ingredients:
cooking spray
1 (11 ounce) package pie crust mix (such as Betty Crocker®)
3 tablespoons cold butter, cubed
⅓ cup ice cold water
4  egg yolks
⅓ cup white sugar, or to taste
⅓ cup heavy cream
⅓ cup milk
3 drops vanilla extract

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray. Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside. Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl. Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture. Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 egg tarts

Calories: 224.5
Fat: 15 g
Saturated fat: 6 g
Carbohydrates: 19.7 g
Sugars: 5.9 g
Dietary fiber: 0.5 g
Protein: 3 g
Cholesterol: 85.5 mg
Sodium: 221.9 mg
Garlic and Onion Burgers


Ingredients:
ground beef, Worcestershire sauce, garlic cloves, onion, salt, ground black pepper

Directions:
In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for at least 2 hours, preferably 3 to 4.
Form burgers into 1/2 inch thick patties.
Cook on grill or on stovetop until desired doneness.
Spicy Brown Rice Salad


Ingredients:
brown rice, olive oil, wine vinegar, salt, black pepper, tarragon, green pepper, parsley, chives, cucumber, sweet onions, green onion

Directions:
Cook rice. While still hot mix with olive oil, vinegars, salt, pepper, and tarragon.
Let stand to cool for at least an hour. Add remaining ingredients.
To increase protein in this dish, garnish with crumbled hard boiled egg.
Marshmallow Maple Bacon Popcorn Balls


Ingredients:
pecans, salt, unsalted butter, mini marshmallows

Directions:
Toss popcorn, cranberries, and pecans in large heatproof bowl; sprinkle with salt.
Melt butter in large microwave-safe bowl on high for about 40 seconds. Stir in marshmallows; microwave on high for 1 minute and 15 seconds, stopping once halfway through to stir. Stir until mixture is melted and smooth.
Pour marshmallow mixture over popcorn mixture, folding with rubber spatula until well-combined. Let cool enough to handle.
Oil hands; form mixture into 15 evenly-sized balls, pressing firmly.
Prosciutto and Provolone Panini Sandwiches
Category: trusted-brands-recipes-and-tips
By Carapelli® Olive Oil

The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.

Ingredients:
½ cup CARAPELLI® Extra Virgin Olive Oil
8 slices rustic Italian or sourdough bread
¼ cup prepared basil pesto
16 thin slices  Provolone cheese
12 thin slices  prosciutto
4  whole, well-drained bottled roasted red peppers, cut into strips

Directions:
Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up. Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Prep time: 15 mins
Total time: 19 mins
Yields: 4 servings

Calories: 798.5
Fat: 63.9 g
Saturated fat: 21.9 g
Carbohydrates: 27.4 g
Sugars: 3.3 g
Dietary fiber: 2.1 g
Protein: 31 g
Cholesterol: 75.8 mg
Sodium: 1753.6 mg
Veggie-Stuffed Casserole


Ingredients:
tomato sauce, cilantro, eggs, parmesan cheese, carrots, olive oil, green onions

Directions:
Preheat oven to 350.  Bring a large pot of water to a boil.  Combine tomato sauce, bread crumbs, cilantro, eggs, and half of the parmesan cheese in a bowl, and set aside.
Add cubed butternut squash and carrots to the pot, and boil for 10 minutes.  Meanwhile, pour olive oil into a Dutch oven or large, oven-safe pot, and place it on the stove over medium-low heat.  Add green onions.
After the 10 minutes, add Simply Potatoes to the boiling squash and carrots, and boil the vegetables for another 2 minutes. Then strain them, and return them to their pot.  Remove the Dutch oven from the heat.  Let everything cool for a minute.
Add tomato sauce mixture to the Dutch oven.  Then add the vegetables, salt, and pepper, and combine.  Sprinkle the rest of the cheese on top.
Cook the casserole in the oven for 40-45 minutes or until the top layer is lightly browned.
Braised Pork Spareribs


Ingredients:
vinegar, brown sugar, soya sauce, fresh ginger, garlic cloves

Directions:
Brown spareribs in frying pan in small amount olive oil.
Remove spareribs and place in oven proof pan.
Add brown sugar, vinegar, soya sauce, ginger and garlic in frying pan and cook at low heat until melted and blended.
Pour over ribs and cover with tight covered lid or tin foil.
Cook at 350* for 1 hour and turn ribs. Continue for another hour.
Haitian Beef Patties
Category: appetizers-and-snacks
By Red-run

Haitian patties are different from the Jamaican ones in that they have more of a puff pastry shell, which is less flaky but more puffy. I mostly describe the patties as being like croissants. Great for parties and get-togethers!

Ingredients:
3 cups all-purpose flour
1 cup cold water
1 teaspoon salt
1 cup vegetable shortening
¼ cup butter
2  shallots, chopped
2 teaspoons chopped fresh parsley
1 clove garlic, chopped
1 pinch chile powder, or to taste
1 pound ground beef
1  onion, diced
1 tablespoon beef broth
1  egg yolk, beaten

Directions:
Place flour in a large bowl. Make a well in the center; add water and salt. Mix lightly with a wooden spoon until dough comes together. Cover with plastic wrap and chill for 30 minutes. Mix shortening and butter together in a small bowl. Transfer dough to a flat work surface; roll into a rectangle about 1/4-inch thick. Spread 1/2 of the shortening mixture on top. Fold 1 side of the rectangle into the center; spread remaining shortening on top. Fold other side of the rectangle over the first, like a letter. Roll into a 1/4-inch-thick rectangle; fold into thirds. Repeat the rolling and folding process one more time. Wrap dough with plastic wrap and chill, 8 hours to overnight. Fill a baking pan with water and place on the bottom rack of the oven. Preheat oven to 375 degrees F (190 degrees C). Pound shallots, parsley, garlic, and chile powder into paste with a mortar and pestle. Preheat a large skillet over medium heat; cook and stir beef until browned, about 5 minutes. Stir in shallot paste, onion, and beef broth. Cover and cook, stirring constantly, until juices are absorbed, about 10 minutes. Let cool, about 5 minutes. Roll chilled dough to a rectangle about 1/2-inch thick. Cut into 2 1/2-inch circles. Place 1 1/3 tablespoon of the beef mixture on 1 side of each circle. Fold and lightly press edges to seal. Transfer filled patties to a baking sheet. Brush tops and edges with egg yolk. Bake in the preheated oven until puffy, about 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and continue baking until golden brown, about 20 minutes.

Prep time: 45 mins
Cook time: 1 hr 5 mins
Total time: 10 hrs 25 mins
Yields: 1 dozen

Calories: 385.6
Fat: 26.2 g
Saturated fat: 8.7 g
Carbohydrates: 27.2 g
Sugars: 1.2 g
Dietary fiber: 1.2 g
Protein: 10.3 g
Cholesterol: 50.9 mg
Sodium: 250.7 mg
Lucky's Quickie Chickie
Category: meat-and-poultry
By Lucky Noodles

Fresh basil is essential to get that fresh burst of flavor with a hint of sweet and sour in this dish. The ingredients are all on hand when my herb garden is in season! Add a salad and a favorite vegetable for a quick weeknight meal.

Ingredients:
2 teaspoons olive oil
6 ounces chicken tenderloin strips
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
1 ½ teaspoons honey
1 ½ teaspoons balsamic vinegar, or more to taste

Directions:
Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3 to 5 minutes. Stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 156.5
Fat: 6.8 g
Saturated fat: 1.2 g
Carbohydrates: 5.3 g
Sugars: 5.2 g
Dietary fiber: 0.1 g
Protein: 17.8 g
Cholesterol: 48.5 mg
Sodium: 334.3 mg
Vegetable Dip


Ingredients:
mayonnaise, fresh parsley, fresh chives, onion, lemon juice, salt, paprika, curry powder, garlic clove

Directions:
Combine all ingredients. Stir well., Chill 3 hours., Serve with fresh vegetables.
Hot Whiskey Crepes With Raspberries


Ingredients:
all-purpose flour, salt, egg, milk, honey, butter, fresh raspberries, confectioners' sugar, plain yogurt

Directions:
Sift the flour and salt into a large bowl. Make a well in the center and crack the egg into the well. Gradually beat in the milk to form a smooth batter.
Heat a medium-size nonstick skillet. Add a little oil and wipe out with a paper towel. Pour enough batter into the pan to coat the bottom, then cook for about 1 minute. Flip the crepe, and cook for 1 minute more. Transfer to a plate and make three more crepes. Set aside.
Pour the orange juice into the skillet and add the honey and butter. Bring to a boil, reduce the heat, and simmer for 5 minutes to concentrate the flavors and thicken the sauce slightly. Stir in the whiskey. Fold each crepe in half, then in half again to make a triangle; slide each into the simmering sauce. Heat for 30 seconds.
Transfer the crepes and sauce to serving plates and sprinkle with raspberries. Dust lightly with confectioners' sugar and top with plain yogurt or cream.
Aqua Negra Marinade


Ingredients:
soy sauce, cumin, garlic, fresh lime juice

Directions:
combine all ingredients with a whisk., Stores in the refrigerator for 2 days.
Oatmeal Fudge Bars
Category: desserts
By JenLee

Crispy top, with an ooey, gooey, chocolaty fudge center. I hope that this turns out as well for you as it does for me! I place a large piece of aluminum foil or a cookie sheet under my 9x13-inch pan, as it can sometimes get a little bit of overflow. Worth the little bit of mess!

Ingredients:
1 cup butter, at room temperature
1 cup packed brown sugar
1 cup white sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
3 cups rolled oats
2 cups chocolate chips
1 cup sweetened condensed milk
⅓ cup butter
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine 1 cup butter, brown sugar, white sugar, and eggs in a large bowl; mix until smooth. Mix flour, baking soda, and oats together in another bowl. Add to the butter mixture slowly; mix using an electric mixer until combined. Spread 3/4 the oat mixture into an ungreased 9x13-inch baking pan using a spatula. Press lightly into the bottom of the pan to make the surface even. Combine chocolate chips, sweetened condensed milk, 1/3 cup butter, and vanilla extract in a saucepan over medium-low heat. Stir until melted and smooth, about 2 minutes. Pour fudge over the oatmeal base and spread evenly. Drop tablespoons of remaining oatmeal mixture over the fudge. Press oatmeal down lightly to flatten and swirl into the fudge. Bake in the preheated oven until the top is lightly browned, 25 to 30 minutes; the chocolate should still be moist. Cool completely on a wire rack, about 45 minutes. Cut into squares.

Prep time: 25 mins
Cook time: 27 mins
Total time: 1 hr 37 mins
Yields: 1 9x13-inch pan

Calories: 348.3
Fat: 16.7 g
Saturated fat: 9.9 g
Carbohydrates: 48 g
Sugars: 32 g
Dietary fiber: 2.1 g
Protein: 4.6 g
Cholesterol: 46.9 mg
Sodium: 152 mg
Quinoa With Leeks and Shiitake Mushrooms


Ingredients:
water, salt, quinoa, flat leaf parsley, olive oil, fresh ground black pepper, leeks, red bell peppers, dry white wine, walnuts

Directions:
In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
Stir in quinoa.
Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
Remove from heat; keep warm.
Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
Add in leek; stir/saute 6 minutes or until wilted.
Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.
Passover Pancakes


Ingredients:
eggs, caster sugar, currants, cinnamon, icing sugar

Directions:
Whisk orange juice and egg yolks together in a large jug., Combine matzo meal, sugar, currents and cinnamon in a large bowl., Make well in centre and add orange juice mixture using wooden spoon., Mix well., Using electric beater beat egg whites until soft peaks form., Add a spoonful egg whites to mixture mix inches., Add remaining egg whites using a large metal spoon to combine by folding., Brush on-stick pan with a little oil. Heat and cook pancakes as desired., Dust with icing sugar to serve.
French Onion Soup Gratinee
Category: soups-stews-and-chili
By Jersey Tomato

About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!

Ingredients:
4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1  bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
½ cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

Directions:
Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot.  Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 617.8
Fat: 35.9 g
Saturated fat: 20.8 g
Carbohydrates: 39.5 g
Sugars: 10.6 g
Dietary fiber: 4.2 g
Protein: 29.7 g
Cholesterol: 113.9 mg
Sodium: 3335.7 mg