xiaoxl/recipe_data huggingface dataset:
Thai Curry Soup
Category: soups-stews-and-chili
By Kaeli L

This delicious Thai-style soup has coconut milk, shrimp, mushrooms, and spinach. Chicken may be substituted for the shrimp; either way, I love this soup anytime!

Ingredients:
2 ounces rice noodles (pad thai noodles)
1 tablespoon olive oil
1 clove garlic, minced
1 ½ tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste
1 (32 ounce) carton chicken broth
2 tablespoons soy sauce
1 tablespoon white sugar
1 (13.5 ounce) can reduced-fat coconut milk
½ cup peeled and deveined medium shrimp
½ cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 tablespoons fresh lime juice
¼ cup chopped cilantro
2  green onions, thinly sliced

Directions:
Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside. Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes. Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes. To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 246.6
Fat: 13.1 g
Saturated fat: 5.7 g
Carbohydrates: 23.8 g
Sugars: 5.3 g
Dietary fiber: 2.3 g
Protein: 8.2 g
Cholesterol: 30 mg
Sodium: 1694.7 mg
Louisiana Pecan Pie


Ingredients:
eggs, salt, butter, corn syrup, brown sugar, vanilla extract, pecans

Directions:
Set oven to 350 degrees.
Put pecans inside of the pie shell, put on sheet pan and set aside.
Beat eggs well.
Mix the salt, butter, corn syrup, brown sugar, and vanilla extract well.  Add this to the egg mixture.
Pour this entire mixture over top of the pecans in the pie shell.
Bake for about 45 minutes at 350 degrees.
Peanut Butter Crunch Balls


Ingredients:
sugar, peanut butter

Directions:
Bring sugar and syrup to a boil that only melts the sugar.
Remove from heat.
Add peanut butter and mix well.
Pour over 5 cups corn flakes.
Gently stir.
Make sure all of the peanut butter mixture is consistent throughout the corn flakes.
Drop onto wax paper and allow to cool and harden.
Store in cool area.
Harvey's Ranger Cookies


Ingredients:
white sugar, brown sugar, butter, vanilla, eggs, plain flour, baking powder, baking soda, salt, rolled oats, raisins, coconut, pecans

Directions:
Cream white sugar, brown sugar and butter., Add eggs one at a time., Mix in vanilla., Sift together flour, baking powder, soda and salt., Add to sugar mixture., Stir in corn flakes, oats, raisins, coconut and pecans., Cover and Chill 1 hour., Preheat oven 350 degrees., Drop by spoon onto greased cookie sheet., Bake 8 minutes, being careful not to overbake., Cool.
Quick Seafood Enchiladas
Category: world-cuisine
By J Scholfield

This recipe came about the night I realized I forgot to buy chicken for the enchilada recipe on the back of the enchilada sauce can. Luckily, I had some shrimp in the freezer.

Ingredients:
1 pound cooked shrimp - peeled, deveined and chopped
1 (4 ounce) package cream cheese, softened
2 cloves garlic, minced
2 teaspoons chopped fresh cilantro
2 teaspoons lime juice
1 (10 ounce) can green chile enchilada sauce
6 (8 inch) flour tortillas

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes. Divide shrimp mixture evenly onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish. Pour enchilada sauce over tortillas. Bake in preheated oven until bubbly, about 20 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 enchiladas

Calories: 325.1
Fat: 12 g
Saturated fat: 5.2 g
Carbohydrates: 30.6 g
Sugars: 0.9 g
Dietary fiber: 1.7 g
Protein: 22.4 g
Cholesterol: 168.3 mg
Sodium: 715.4 mg
Persian Lamb With Split Peas


Ingredients:
butter, onion, lean lamb, turmeric, cinnamon, curry powder, cayenne, water, saffron threads, dried limes, tomatoes, olive oil, potatoes, salt, pepper, cooked rice

Directions:
Melt the butter in a large pan or flameproof casserole and fry the onion for 3-4 minutes, till golden, stirring occasionally.
add the meat and cook over high heat for another 3-4 minutes, till browned.
add turmeric, cinnamon and curry powder and cook for about 2 minutes, stirring frequently.
stir in the water, season well and bring to a boil then cover and simmer over low heat for about 35 minutes.
stir saffron into 1 T boiling water.
add the saffron liquid to the meat with the split peas, dried limes* and tomatoes.  Stir well, then simmer covered for a further 35-50 minutes, till meat is completely tender and split peas are soft.
Heat the oil in a frying pan and saute the potatoes for 10-15 minutes, till cooked and golden.
lift out the dried lime and discard.  spoon the meat on to a warmed serving dish and scatter the sauteed potatoes on top.
Serve with cooked rice.
Grilled Spaghetti Sandwich
Category: main-dish
By KKNORE

This is adapted from a cooking show recipe to suit my family's taste. Unique dish that sounds strange, but is always a hit! Use leftover spaghetti for a quicker meal.

Ingredients:
¼ cup butter
garlic powder, or to taste
2  hoagie rolls
8 thin slices  mozzarella cheese
2 cups cold cooked spaghetti
1 cup spaghetti sauce

Directions:
Melt butter with garlic powder in a large skillet. Cut a slice of the crust off the top and bottom of each hoagie roll. Brush the cut sides with some of the garlic-flavored butter. Split the rolls and line the insides with mozzarella cheese slices. Mix spaghetti and spaghetti sauce together in a bowl; divide between the hoagie rolls and sandwich the rolls around the cheese and pasta mixture. Grill the sandwiches in the skillet until the cheese melts completely, about 5 minutes per side.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 sandwiches

Calories: 1376.9
Fat: 52.7 g
Saturated fat: 28.7 g
Carbohydrates: 167.6 g
Sugars: 20.4 g
Dietary fiber: 10.4 g
Protein: 55 g
Cholesterol: 135.2 mg
Sodium: 2131.9 mg
Muhammara (Roasted Pepper & Walnut Spread)
Category: appetizers-and-snacks
By Chef John

This roasted red pepper and walnut spread is quite popular in the Middle East and you'll understand why when you make it and discover you can't stop eating it.

Ingredients:
4 tablespoons olive oil, divided
1 ¼ cups raw walnut halves
⅓ cup fresh breadcrumbs
1 cup fire-roasted red bell peppers - peeled, seeded, coarsely chopped
2  garlic cloves, crushed
2 tablespoons lemon juice
2 teaspoons pomegranate molasses
1 teaspoon salt, plus more if needed
1 teaspoon paprika
1 teaspoon Aleppo pepper flakes or other red pepper flakes, plus a pinch or so for garnish
½ teaspoon cumin
½ teaspoon cayenne pepper
1 tablespoon chopped Italian parsley for garnish

Directions:
Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish. Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts. Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil. Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours. Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

Prep time: 15 mins
Cook time: 8 mins
Total time: 2 hrs 18 mins
Yields: 6 servings

Calories: 286.8
Fat: 24.3 g
Saturated fat: 2.8 g
Carbohydrates: 10.3 g
Sugars: 1.8 g
Dietary fiber: 3.4 g
Protein: 4.5 g
Sodium: 440.8 mg
Paula Deen's Roasted Carrots


Ingredients:
olive oil, butter, parsley

Directions:
Preheat oven to 350 degrees.
In a large bowl, coat the carrots with the olive oil.  Toss with the House Seasoning and place in a Roasting Pan.  Roast until tender, approximately 30 minutes.  Remove from the oven and toss the carrots with butter and chopped parsley.
Enjoy!
Greek Stuffed Tomatoes and Peppers


Ingredients:
tomatoes, green bell peppers, tomato sauce, sugar, onion, unsalted butter, mushroom, ground lamb, garlic clove, of fresh mint, long grain rice, canola oil, water

Directions:
Preheat oven to 350°F  Coat a large baking dish with nonstick cooking spray.
Wash tomatoes and peppers.  Cut a thin slice from the tops of each to make a cap.  Scoop out pulp from tomatoes and chop, adding pulp to tomato sauce.  Scoop out seeds from peppers and discard.
Blanch peppers in boiling water for 5 minutes and drain well.
Sprinkle insides of tomatoes with sugar.  Place them upside down on paper towel to drain.
Saute onion in butter over medium heat until transparent.  Add mushrooms and continue cooking a few minutes.  Add lamb, salt and pepper, and garlic, stirring until juices are absorbed.  Add mint, rice and 1 cup of tomato mixture (sauce and pulp].  Cover and simmer 20 minutes.
Place peppers and tomatoes in baking dish and fill with meat mixture. Place tops on peppers and tomatoes.
Pour oil over all and sprinkle with breadcrumbs.  Mix water and remaining tomato mixture and pour around vegetables.
Bake 1 hour, adding more hot water if needed.
Grilled Corn on the Cob
Category: side-dish
By SUETEITSMA

This is an easy method for grilling corn on the cob. The corn will be very tasty and tender.

Ingredients:
6 ears corn
6 tablespoons butter, softened
salt and pepper to taste

Directions:
Preheat an outdoor grill for high heat and lightly oil grate. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 ears of corn

Calories: 179.2
Fat: 12.6 g
Saturated fat: 7.5 g
Carbohydrates: 17.1 g
Sugars: 2.9 g
Dietary fiber: 2.4 g
Protein: 3 g
Cholesterol: 30.5 mg
Sodium: 95.3 mg
Cappuccino Biscotti


Ingredients:
hazelnuts, eggs, pure vanilla extract, all-purpose flour, granulated sugar, baking powder, salt, cinnamon, clove, instant espresso powder, instant coffee powder

Directions:
Preheat oven to 350 F and place rack in center of oven.
Toast hazelnuts for 10 - 15 minutes or until the skins start to separate from the nut. Remove from oven and place in a clean tea towel to steam for about 5 minutes. Rub the hazelnuts in the towel to remove the skins. Let cool and then coarsely chop. Set aside.
Reduce oven temperature to 300F and line a baking sheet with parchment paper.
In a small bowl whisk together the eggs and vanilla extract.  Set aside.
In the bowl of your electric mixer (or with a hand mixer] beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.
Gradually add the egg mixture and beat until a dough forms, add chopped nuts and chocolate chips about halfway through.
With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm] long and 2 inches (5 cm] wide.
Transfer logs to the prepared baking sheet, spacing about 3 inches (7.5 cm] apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking, giving the characteristic biscotti shape].
Remove from oven and let cool on a wire rack for about 10 minutes.
On a cutting board, with a serrated knife, cut each log crosswise, into 3/4 inch (2 cm] slices.  Be careful when moving these to the cutting board to ensure the logs don't break.
Arrange the slices on the baking sheet, cut side up, and bake 10 minutes.  Turn slices over, and bake another 10 minutes or until firm to the touch.
Remove from oven and let cool. Store in an airtight container.
Martini Green Beans


Ingredients:
water, kosher salt, vinegar, sugar, green beans, onions, garlic cloves, chili peppers, bay leaves, mustard seeds, peppercorn, dill weed, lemon peel strips

Directions:
Sterilize 4 quart canning jars and lids in boiling water.
In a large pot combine the water, salt with the vinegar, sugar, bring to boil the lower to a simmer. Add Onions and beans, cover the pan and simmer for 15 minutes.
Mean while to each jar add 2 garlic cloves,1 chili pepper, 1 bay leaves, 1/4 of the mustard seeds, 1/4 of the  peppercorns, 12 juniper berries, 1/4 of dill weed, dill seed and 2 strips of zest. Pour 1/4 cup gin into each jar.
Pack the beans and onions into the jars. Topping with the liquid to 1/4 inch head space.
Using a chop stick remove any air bubbles from the beans. Wipe tops and place immediately sterilized lids and rings. Process for 10 minutes in a hot water bath.
Seal, and boil in a hot water bath for 10 minutes Store in a dark, cool place.
Label and place in a dark place for 2-3 weeks.
Serve chilled.
.
Mandarin Orange Chicken Tossed Salad


Ingredients:
boneless skinless chicken breast, mandarin oranges, carrots, green onions, white wine vinegar, cider vinegar, extra virgin olive oil, low sodium soy sauce, sugar, ground ginger, salt, pepper

Directions:
In a zippered plastic bag (gallon size], combine the chicken and teriyaki sauce.  Seal the bag, turn to coat and refrigerate for 1-2 hours to marinate.
Drain and throw away the marinade and place chicken cubes into a large skillet that has been sprayed with non-stick spray.
Cook chicken for 5-7 minutes over a medium-med. high heat, stirring often until it is cooked through (180 degrees F].
Refrigerate chicken until chilled (about 2 more hours].
In a large bowl, combine the salad ingredients along with the prepared chicken.
In a large jar with a tight lid, combine the dressing ingredients and shake well.
Drizzle dressing over the salad and toss salad to coat.
Key Lime Martini
Category: drinks
By KNIGHTSOFNEECH

A great, creamy, key lime martini.

Ingredients:
ice, as needed
½ fluid ounce vanilla-flavored vodka (such as Stoli®)
½ fluid ounce key lime juice
½ fluid ounce simple syrup
½ fluid ounce half-and-half

Directions:
Put enough ice cubes into a cocktail shaker to be about 3/4 full. Pour vodka, lime juice, simple syrup, and half-and-half over the ice cubes, shake, and strain into a martini glass.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 martini

Calories: 94.2
Fat: 1.7 g
Saturated fat: 1.1 g
Carbohydrates: 11.3 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 5.6 mg
Sodium: 9.6 mg
Microwave Chicken Cacciatore


Ingredients:
boneless skinless chicken breasts, green pepper, onion, garlic cloves, fresh mushrooms, celery, butter, margarine, water, black olives, salt, pepper, tomato paste

Directions:
Combine celery, peppers, onion, garlic and mushrooms with 1 T water and 1 T butter in a 2 quart microwave-safe dish.
Cook uncovered on high for 3-4 minutes, stirring after every minute.
Drain.
Stir in spaghetti sauce, olives, tomato paste, salt and pepper.
Slice chicken breasts in half lengthwise.
Slide chicken into casserole dish with other ingredients, turning to coat with sauce.
Arrange with meatiest portions out towards the outside of the dish.
Cover and cook 10-12 minutes on high, or until chicken is cooked through.
Serve over hot pasta or rice.
Lime Bars
Category: desserts
By Jeanne16

A different take on the lemon bars we all love. I actually prefer them to lemon. This is my favorite bar cookie and I'm asked to bring it when going to a potluck or picnic. The recipe says it serves 36, but you can't eat just one of these delicious, tangy lime bars. You can omit the glaze and sprinkle with powdered sugar if that's your preference.

Ingredients:
2 cups all-purpose flour
½ cup confectioners' sugar
½ teaspoon salt
1 cup butter
4  eggs
⅓ cup lime juice
¼ cup all-purpose flour
2 cups white sugar
2 teaspoons grated lime peel, or more to taste  (Optional)
½ teaspoon baking powder
1 drop green food coloring, or as desired  (Optional)
1 ½ cups confectioners' sugar
1 tablespoon lime juice
1 teaspoon grated lime peel  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish. Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish. Bake crust in the preheated oven for 10 minutes. Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust. Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly. Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.

Prep time: 25 mins
Cook time: 35 mins
Total time: 3 hrs
Yields: 3 dozen lime bars

Calories: 152.5
Fat: 5.8 g
Saturated fat: 3.4 g
Carbohydrates: 24.3 g
Sugars: 18 g
Dietary fiber: 0.2 g
Protein: 1.6 g
Cholesterol: 34.2 mg
Sodium: 83.5 mg
Amazing Slow Cooker French Toast
Category: breakfast-and-brunch
By groucho

I came up with this recipe when I was looking for a recipe for French toast that I could make in the slow cooker. Some people will say this is more of a bread pudding, but say what you will. This is delicious!

Ingredients:
1  apple, cut into bite-size pieces
⅓ cup brown sugar
6 tablespoons butter, thinly sliced
6  eggs
1 cup milk
1 teaspoon vanilla extract, or to taste
1 teaspoon ground allspice, or to taste
½ cup raisins  (Optional)
1 (16 ounce) loaf cinnamon-raisin bread, torn into chunks

Directions:
Grease the inside of a slow cooker. Place apple pieces in the prepared slow cooker. Sprinkle brown sugar over apples and top with butter slices. Beat eggs, milk, vanilla extract, and allspice together in a bowl with a whisk until smooth; add raisins. Mix bread pieces into egg mixture until bread is saturated. Pour bread-egg mixture into the slow cooker. Cook on High for 2 hours.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 512.1
Fat: 21.5 g
Saturated fat: 9.4 g
Carbohydrates: 66.5 g
Sugars: 41 g
Dietary fiber: 3.8 g
Protein: 16.4 g
Cholesterol: 219.8 mg
Sodium: 457.4 mg
Gluten Free Pancakes


Ingredients:
bananas, eggs, buckwheat flour

Directions:
Mix all of the ingredients.
Heat a lightly oiled frying pan.
Pour some of your batter into the pan and fry on low heat for a couple of minutes until it starts to look golden and firm.
Loosen with a spatula and turn or flip the pancake over. Continue frying until golden.
Serve the pancakes with anything you like. You can have sliced bananas, berries, agavesyrup, cinnamon and apple sauce.
Baby Brie Crab Appetizers


Ingredients:
mayonnaise, diced pimento, shallot, phyllo dough, fresh chives

Directions:
Heat oven to 350°F.
Trim rind from outside edge of cheese.
Cut crosswise into 6 strips. Trim rind from each strip.
To form 30 pieces, cut the 4 longest strips each into 6 cubes.
Cut the 2 shortest strips each into 3 cubes.
In small bowl, combine crab meat, mayonnaise, pimiento and shallot.
Arrange tartlet shells on large cookie sheet. Spoon crab mixture evenly into tartlet shells, about 1 teaspoons each. Top with cheese cube.
Bake 5 minutes or until cheese is soft and melted.
Sprinkle with chives.
Lindy Lou's Holiday Pumpkin Bread With Streusel Topping


Ingredients:
all-purpose flour, sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, eggs, water, canned pumpkin, brown sugar, cinnamon, unsalted butter, ground pecans

Directions:
1. Preheat oven to 350 degrees., 2. Spray 2 loaf pans with Pam., 3. Combine all bread ingredients in bowl., 4. In a seperate bowl, combine streusel topping ingredients., 5. Pour batter into pans., 6. Spread streusel topping over batter, 7. Bake for 1 hour.
Chicken Lasagna


Ingredients:
boneless skinless chicken breast, diced tomatoes, tomato paste, fresh mushrooms, onion, dried basil, salt, garlic powder, 2% fat cottage cheese, egg substitute, parmesan cheese, fresh parsley, pepper, part-skim mozzarella cheese

Directions:
Cook noodles according to package directions. Meanwhile, broil chicken 6 inches from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside.
In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt.
In a 13-in. x 9-in. baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting.
Three Bean Sloppy Joe Bake


Ingredients:
kidney beans, black beans, black-eyed peas, tomatoes, salsa, garlic clove, cumin, chili powder, green onions, butter, flour, baking powder, cornmeal, milk

Directions:
Mix beans, tomatoes, salsa, garlic, cumin, chili powder and green onions in a medium oven-safe casserole dish.  Set aside.
Cut butter into flour, baking powder and cornmeal.  Mix in milk to make a soft dough.
Drop dough by spoonfuls onto the bean mix.
Bake uncovered 20 - 25 minutes, until golden brown.
Autumn Lasagna


Ingredients:
cabbage leaf, porcini mushroom, unsalted butter, extra virgin olive oil, garlic cloves, rosemary, water, red wine, all-purpose flour, nutmeg, parmigiano-reggiano cheese, salt, fresh ground black pepper

Directions:
PREHEAT oven to 375 degrees.
CUT cabbage into thin strips. Pour boiling water over porcini mushrooms and let soak for 30 minutes or until softened. Drain and chop porcini mushrooms.
HEAT 1 tablespoon of the butter and the oil in a large skillet over moderately low heat.
ADD garlic, mushrooms and rosemary and cook until garlic is golden, about 3 minutes.
ADD cabbage and cook over low heat, covered for 5 minutes.
ADD wine and simmer until the wine is evaporated.
ADD 1/4 cup of water and cook over low heat until cabbage is tender, about 6 minutes. Discard garlic and rosemary and season cabbage with salt and pepper to taste.
MELT remaining 4 tablespoons butter over moderately low heat. Add flour and cook, stirring for 3 minutes.
ADD milk in a stream, whisking and bring mixture to a boil. Simmer for 5 minutes and season with salt and pepper to taste and a pinch of nutmeg.
ADD cabbage to sauce.
COMBINE the 2 cheese. Spread one-third of the cabbage mixture in the bottom of a 9 x 13-inch pan.
ARRANGE half of the lasagne in one layer on top of the cabbage and top with half the remaining cabbage mixture and half of the cheese mixture .
ARRANGE the remaining lasagne over the cheese and top with the remaining cabbage mixture and cheese.
BAKE in the middle of the over for 25-30 minutes or until bubbling.