xiaoxl/recipe_data huggingface dataset:
Mascarpone Substitute
Category: world-cuisine
By RAMONA9

Mascarpone is a creamy cheese. It is hard to find and pretty expensive. I have used this recipe in several Tiramisu cakes.

Ingredients:
1 (8 ounce) package cream cheese, softened
¼ cup heavy cream
2 tablespoons butter, softened

Directions:
In a medium bowl, mix together the cream cheese, cream and butter until well blended. Use in place of mascarpone in any recipe.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/4 cups

Calories: 119.1
Fat: 12.3 g
Saturated fat: 7.7 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Protein: 1.8 g
Cholesterol: 38.9 mg
Sodium: 84.9 mg
Creamy Chutney Dressing


Ingredients:
plain low-fat yogurt, sour cream, mango chutney, apple cider vinegar, lemon juice, ground allspice, fresh ground black pepper

Directions:
"Combine the yogurt, sour creamn, chutney, vinegar, lemon juice, allspice, and pepper in a medium bowl."
Salmon With Pomegranate-Avocado Salsa


Ingredients:
ground coriander, granulated sugar, salt, pomegranate seeds, lime juice, green onion, garlic cloves, avocados, salmon fillets, romaine lettuce

Directions:
In small bowl combine coriander, salt, sugar.
Up to 24 hours before serving, combine pomegranate seeds, onion, lime, jalapeno, garlic.
Up to 4 hours before serving, gently fold in avocado.  If holding more than 30 minutes, cover surface of the salsa with plastic wrap and refrigerate (prevents discolouration of avocado].
Rub coriander mixture onto tops of salmon, I only used 2/3 of the rub.
Arrange on baking sheet skin side down.  Bake in preheated 500F oven for approximately 11 minutes for medium-rare. Cook time is personal preference.
While salmon is cooling, arrange 1/4 of lettuce on each plate.
Off to the side but still touching lettuce, place 1/4 of the salsa.
Slide a knife under each piece of salmon and remove skin.
Now plate the salmon in an eye-pleasing manner.
Ring the dinner bell, listen to the ohs and ahs as your guests admire the beauty and savour the dish you created.
Thai Chicken with Basil Stir Fry
Category: world-cuisine
By GABRIELLEDC

This is delicious and easy to make. Make it as spicy as you like or keep it mild.

Ingredients:
2 cups uncooked jasmine rice
1 quart water
¾ cup coconut milk
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 ½ tablespoons fish sauce
¾ teaspoon red pepper flakes
1 tablespoon olive oil
1 medium onion, sliced
2 tablespoons fresh ginger root, minced
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
3  shiitake mushrooms, sliced
5  green onions, chopped
1 ½ cups chopped fresh basil leaves

Directions:
Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 505.5
Fat: 12.1 g
Saturated fat: 6.7 g
Carbohydrates: 60 g
Sugars: 1.6 g
Dietary fiber: 2.2 g
Protein: 36.9 g
Cholesterol: 78 mg
Sodium: 804.4 mg
Gin Basil Smash


Ingredients:
water, demerara sugar, fresh lemon juice, basil leaves, basil sprig

Directions:
Make the simple syrup:   Heat the sugar and water in a saucepan over medium heat. Do not boil. Stir until sugar dissolves, about 3 to 5 minutes, then remove the pan from the stove. Cool. Transfer the syrup to a clean bottle or jar. Cover and refrigerate.
Make the cocktail:  Muddle basil leaves with lemon juice and simple syrup. Add ice and gin and shake. Double-strain into a chilled cocktail glass with ice. Garnish with a basil sprig.
Filipino Chicken Adobo (Adobong Manok)


Ingredients:
chicken pieces, soy sauce, vinegar, garlic clove, bay leaves, peppercorn, salt

Directions:
Bring to a boil the first 6 ingredients.  Simmer for about 50 minutes until the chicken is tender and sauce is reduced by half. I simmered with the lid on for about 35 minutes and took the lid off the last 15 to let the sauce reduce.
Add salt to taste.  Serve hot with rice.
Dill Pickle Pork Chops


Ingredients:
shortening, mustard, baby dill pickles, pickle juice

Directions:
"Brown chops in shortening. Remove from pan. Sprinkle with salt and pepper. Spread each chop with 1/2 teaspoon mustard. Place in 9" square pan. Sprinkle chops with pickles. Add pickle juice. Cover and bake at 350 degrees for 40 minutes. Add apple juice. Cook 20 minutes. Skim off fat. Boil down juice in saucepan. Serve over chops."
Green Rice (Stove-Top Method)


Ingredients:
butter, green onion, green pepper, garlic cloves, long grain rice, chicken broth, fresh mushrooms, fresh parsley

Directions:
Melt butter in saucepan; add green onions, green pepper and garlic; saute 2 minutes.
Add rice to pan; cook and stir 2 more minutes so all rice is coated.
Add chicken broth and sliced mushrooms. Bring to a boil.
Stir once; reduce heat to very low and cover pan.  Simmer 17 minutes, without looking.
Remove from heat; stir in parsley.  Cover and let stand 5 minutes before serving.
Triple Tequila Passion


Ingredients:
triple sec, passion fruit juice

Directions:
Shake all ingredients with ice., Strain into a chilled martini glass and garnish with lemon.
Lemon Meringue Cupcakes
Category: holidays-and-events
By CookieGirl

An enjoyable twist on the traditional Easter dessert, these lemon meringue cupcakes consist of the moistest cupcakes you will ever have, filled with creamy--yet fairly light--lemon curd and topped with a marshmallow-like meringue.

Ingredients:
⅔ cup lemon juice
3 large eggs
5 tablespoons white sugar
1 tablespoon lemon zest
3 ½ tablespoons salted butter, cut into small pieces
1 ¼ cups all-purpose flour
¾ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
½ teaspoon vanilla extract
1 large egg
½ cup hot water
½ cup white sugar
3 large egg whites
¾ teaspoon lemon juice

Directions:
Combine lemon juice, eggs, sugar, and lemon zest for lemon curd in a small saucepan over low heat. Cook, whisking constantly, until thick enough to coat the back of a spatula or spoon, about 10 minutes. Remove from the heat and strain through a sieve into a bowl. Stir in butter until melted; set aside. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Sift flour, sugar, baking powder, and salt for cupcakes into a large bowl. Pour milk, oil, vanilla extract, and egg onto the dry mixture. Mix thoroughly with an electric mixer of by hand. Pour in hot water and mix to combine; batter will be thin. Spoon batter into the prepared muffin liners, filling about 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Core each cupcake using either a corer or a knife. Spoon in lemon curd. Pour sugar and egg whites into a large bowl. Place the bowl over a saucepan or pot of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees F (49 to 60 degrees C) on a thermometer, 4 to 6 minutes. Remove from the heat. Mix in lemon juice and whip at high speed until stiff peaks form. Pipe meringue onto the cupcakes. Set an oven rack about 10 inches from the heat source and preheat the oven's broiler. Place cupcakes under the preheated broiler until meringue has browned, about 2 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 cupcakes

Calories: 255.4
Fat: 9.9 g
Saturated fat: 3.5 g
Carbohydrates: 38.1 g
Sugars: 27.1 g
Dietary fiber: 0.5 g
Protein: 4.8 g
Cholesterol: 71.7 mg
Sodium: 223.6 mg
Pug's Simple Coleslaw


Ingredients:
head of cabbage, carrot, Miracle Whip, sugar, vinegar, garlic powder, ground black pepper

Directions:
Place cabbage/carrot mixture in a large bowl., Dump the dressing ingredients over the top of the slaw veggies., Mix Well, Cover and refrigerate for at least 4 hours.
Val's Spicy Baked Shrimp
Category: seafood
By Valorie

Leave the shells on if you want. Or, shell and serve over pasta for something a bit more elegant. Either way, this is spicy, buttery, truly yummy shrimp!

Ingredients:
3 slices bacon
¾ cup butter
2 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
1 ½ teaspoons chili powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried basil
¼ teaspoon dried thyme
2 tablespoons chopped onion
2 cloves garlic, minced
½ cup dry white wine
1 tablespoon seafood seasoning (such as Old Bay®)
2 pounds uncooked medium shrimp, peeled and deveined

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Transfer bacon to a paper-lined plate to drain, reserving bacon grease in the skillet. Dice the bacon once cooled enough to handle. Melt butter in the remaining bacon grease over medium heat. Cook and stir diced bacon, Dijon mustard, chili powder, red pepper flakes, basil, thyme, onion, and garlic until onion is tender, about 5 minutes. Stir wine and seafood seasoning into onion mixture; add shrimp and toss to coat. Pour shrimp and onion mixture into a 9x13-inch baking dish. Bake in the preheated oven until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 372.6
Fat: 26.3 g
Saturated fat: 15.6 g
Carbohydrates: 2.8 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 26.8 g
Cholesterol: 296.4 mg
Sodium: 916.8 mg
Chocolate Oat Bars


Ingredients:
butter, quick oats, vanilla, brown sugar, chocolate chips, creamy peanut butter

Directions:
Grease 9" square baking pan.
Melt butter in large saucepan over medium heat.
Add sugar & vanilla; melt & mix well.
Stir in oats.
Cook over low heat 2-3 minutes until well-blended.
Press 1/2 of mixture evenly into pan.
Melt chocolate chips over low heat.
Mix peanut butter with melted chocolate.
Spread PB/chocolate mixture evenly over oat mix in pan.
Crumble remaining oat mix over chocolate layer. Press in gently.
Cover & refrigerate 2-3 hours or overnight.
Bring to room temperature before cutting into bars.
Easy Cranberry-Walnut Salad


Ingredients:
raspberry Jell-O gelatin, crushed pineapple, whole berry cranberry sauce, walnuts

Directions:
Make the jello according to quick set method on package.
Pour into a 13 by 9 inch pan.
Add all other ingredients and mix well; cover and refrigerate until jello has set, or overnight.
When ready to serve, stir again so that the solid mass breaks up. Yummy!
Healthier Burger


Ingredients:
olive oil, extra virgin olive oil, shiitake mushrooms, onion, lean ground beef, tomato paste, chipotle chiles in adobo, romaine lettuce, extra-sharp cheddar cheese, dill pickles

Directions:
Preheat a grill to medium. ln a large nonstick skillet, heat 2 teaspoons olive oil over medium heat.
Add the mushrooms; season with pepper and cook, turning occasionally, until browned and tender, about 5 minutes.
Add 2 tablespoons water and cook, turning the mushrooms once, until the water is evaporated.
Transfer to a cutting board and let cool.
Rince the skillet.
Finely chop the mushrooms and transfer to a bowl.
Add the remaining 2 teaspoons olive oil and the onion to the skillet.
Season with pepper and cook over medium heat, stirring, until the onion is tender and golden, about 3 minutes;
Let cool. Add half of the onion and the ground beef to the mushrooms.
Season with salt and mix well. Form the mixture into a ball, transfer to a board and cut into 8 portions.
Form each into 3- to 4—inch patties.
Transfer the remaining onion to a small bowl, then stir in the mayonnaise and tomato paste.
Spread the sauce on both faces of the rolls and arrange open—faced on each of the plates. Divide half of the lettuce among the roll bottoms.
Add the patties to the grill and cook for about 2 minutes.
Flip, divide the cheese among the patties, cover with foil and cook until melted, about l minute.
Stack 2 patties on each roll bottom, top with the pickle slices and remaining lettuce and set the roll tops in place.
Strawberry Granola Crunch (Clean Eating)


Ingredients:
roasted cashews, old fashioned oats, cinnamon, fresh strawberries, honey, vanilla, dried cranberries

Directions:
Preheat oven to 325°F Line a baking sheet with parchment or silpat.
Place the nuts into a small food processor and pulse to crumble (if you don't have a food processor, you can use a Ziploc bag and a rolling pin]. Don’t overdo it, you don’t want them finely ground, just lightly chopped/crushed.
In a medium sized bowl combine the chopped nuts, oats, and cinnamon. Stir to combine and set aside.
Place the fresh strawberries, honey, and vanilla in a small food processor (or blender] and blend until pureed. Pour into oat/nut mixture. Toss/stir to combine.
Line a baking sheet with parchment paper or a silpat. Spread the granola in a single layer on top. Bake for 20-25 minutes, stirring every 5-7 minutes. Don’t be concerned if the granola seems mushy. Remove from the oven and let it sit and cool for one hour.
After the granola has cooled and become crunchy, fold in dried cranberries and store in a Ziploc bag. Enjoy as a cereal, snack, or over ice cream.
Grandma's Italian Spaghetti Sauce


Ingredients:
olive oil, onion, bell pepper, garlic, ground beef round, tomatoes, tomato paste, whole mushrooms, chili powder, Worcestershire sauce

Directions:
Saute garlic, onion and bell pepper in oil until onion and pepper are translucent.
Add beef to onion-pepper mix.
Cook til you no longer see pink; drain well and then return to pot.
Add tomatoes with juice, paste, chili powder and Worcestershire; mix well.
Simmer for 20 minutes.
Add mushrooms; mix well.
Simmer 10 minutes longer.
Serve over hot pasta.
I like angel hair with this sauce--it gives it a unique texture.
I use Georgio bottled mushrooms, Del Monte Tomatoes, Hunts Paste, Lea& Perrins Worcestershire Sauce, McCormick Chili powder.
All the rest are fresh ingredients.
This is an old family recipe.
Once you taste it, you will never go back to any other sauce.
Quick 'n Easy Garlic Pasta


Ingredients:
garlic powder, garlic cloves, unsalted butter, olive oil

Directions:
Cook egg noodles per instructions.
While your noodles are boiling splash a frying pan with olive oil (just enough to _lightly_ coat] and saute garlic cloves until they're lightly browned and aromatic.
Add all ingredients together and mix until noodles are completely coated.
Enjoy.
Mushroom Napoleons


Ingredients:
puff pastry sheet, egg, unsalted butter, cremini mushrooms, onion, dry white wine, creme fraiche, parmesan cheese, fresh thyme

Directions:
Preheat oven to 400 degrees. Lay puff pastry on a lightly floured surface. Cut into 25 squares. PLace on parchment paper lined baking sheet and brush with egg. Bake until golden about 12 minutes. Let cool.
Heat 3 Tbsp butter in large non stick skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until all mushrooms turn brown and crispy. Transfer to small bowl. Drain.
Return skillet to stove, heat remaining 1 tbsp butter over medium heat. Add onions and season with salt and pepper. Cook until tender. Add wine and stir to deglaze skillet cook until all liquid is evaporated.
Put mushrooms, onions, Creme Fraiche, parmesan and thyme in food processor. Pulse until combined, but not pureed. DO NOT overprocess.
Preheat oven to 350. Cut each puff square in half crosswise. Place a teaspoon of mushroom mix on one half of each square and top with remaining pastry half. Bake 5 - 7 minutes until warm. Serve immediately, garnish with sprinkling of parmesan cheese and a few thyme leaves.
Note: these can be made in advance and refrigerated, stored seperately, then assembled a couple hours in advance and baked just before serving.
Lime-Cilantro Vinaigrette
Category: side-dish
By drjwall

This is a delicious, tangy vinaigrette. It's so versatile, it can be used for mixed greens or taco salads. Enjoy! Serve immediately or keep in the fridge for 4 to 5 days. I prefer white wine vinegar in this recipe, as opposed to regular white vinegar. You can also use Dijon mustard if you prefer to spicy brown.

Ingredients:
¼ cup lime juice
2 tablespoons white vinegar
½ bunch cilantro, chopped
1 tablespoon brown sugar
1 clove garlic, minced
¼ teaspoon salt
¾ teaspoon spicy brown mustard
¾ cup light olive oil

Directions:
Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 1/2 cup

Calories: 126.2
Fat: 13.5 g
Saturated fat: 1.9 g
Carbohydrates: 1.7 g
Sugars: 1.2 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 54.3 mg
Tarragon-Cream Chicken Polenta Pot Pies


Ingredients:
extra virgin olive oil, carrots, onion, chicken thighs, chicken broth, heavy cream, yellow corn grits, polenta, butter, flour, fresh tarragon, Dijon mustard

Directions:
1. In a deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the carrots, onion and celery, season with salt and pepper and cook until softened, 8 to 10 minutes. Add the peas and chicken and cook until the chicken is cooked through, about 4 minutes; set aside.
2. Preheat the broiler. In a small, heavy saucepan, bring 1 cup chicken broth and ½ cup cream to a boil. Add the polenta and cook, whisking, for 3 minutes. Lower the heat, stir in the gruyère until melted and set aside.
3. Push the chicken and vegetables off to the side of the skillet. Over medium heat, add the butter to melt, then stir in the flour; cook for 1 minute. Gradually whisk in the remaining 2 cups chicken broth and 1/2 cup cream, stir in the chicken and vegetables and bring to a simmer. Stir in the tarragon and mustard; season with salt and pepper.
4. Place four ovenproof soup bowls on a baking sheet and pour in the chicken mixture. Scoop some polenta on top to cover completely. Broil until the tops are browned, 2 to 3 minutes.
Slow Cooker Osso Buco
Category: world-cuisine
By janzjewelz

A beautiful, tender and mouth-watering meat casserole, so full of flavor. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous. My family couldn't get enough of this and were fighting to book the left-over bit for their lunch the next day. A real success.

Ingredients:
2 tablespoons all-purpose flour
salt and pepper to taste
6 (1 inch) thick slices veal shank, sliced for osso buco
2 tablespoons butter
2 tablespoons olive oil
2  onions, roughly chopped
2 large carrots, chopped
2 stalks celery, chopped
2 cloves garlic, thinly sliced
1 ¼ cups chicken stock
1 (14 ounce) can diced tomatoes
2 teaspoons chopped fresh oregano
1  bay leaf

Directions:
Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side. Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf. Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.

Prep time: 20 mins
Cook time: 8 hrs 30 mins
Total time: 8 hrs 50 mins
Yields: 6 servings

Calories: 521.8
Fat: 21 g
Saturated fat: 7.3 g
Carbohydrates: 14.6 g
Sugars: 6.3 g
Dietary fiber: 2.8 g
Protein: 64.7 g
Cholesterol: 256.1 mg
Sodium: 488.9 mg
Gingerbread Cookies with Orange Buttercream Frosting
Category: desserts
By Jasmin

My favorite gingerbread cookie recipe. The cookies are soft and cakey. The orange buttercream icing really ties the flavors together.

Ingredients:
1 cup butter
1 cup white sugar
1 cup molasses
1  egg
1 cup buttermilk
3 teaspoons baking soda, divided
1 teaspoon vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
4 cups all-purpose flour, or more as needed
3 cups powdered sugar, or more as needed
1 cup butter, softened
2  oranges, zested and juiced

Directions:
Combine 1 cup butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in molasses and egg until combined. Mix together buttermilk and 2 teaspoons baking soda in a small bowl. Mix vinegar with remaining 1 teaspoon baking soda in another small bowl. Add the buttermilk mixture to the molasses-egg mixture. Then add vinegar mixture, cinnamon, cloves, ginger, nutmeg, and salt; mix until well combined. Gradually stir in 4 cups flour, 1 cup at a time, stirring until the dough comes together and forms a ball. Shape dough into a ball, wrap in plastic wrap, and place in the refrigerator until chilled, about 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Place chilled dough on a floured surface and roll to 1/2-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets. Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. While cookies are cooling, place 3 cups powdered sugar, softened butter, orange zest, and 1/3 cup orange juice in a bowl. Discard remaining orange juice, or save for another use. Beat frosting ingredients with an electric mixer until consistency is similar to fondant or modeling dough, adding more powdered sugar, if necessary. Frost cookies.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 2 dozen cookies

Calories: 353.3
Fat: 15.9 g
Saturated fat: 9.9 g
Carbohydrates: 51.1 g
Sugars: 32.1 g
Dietary fiber: 0.7 g
Protein: 2.9 g
Cholesterol: 47.9 mg
Sodium: 333.9 mg
Sausage and Sage Casserole


Ingredients:
bulk pork sausage, onion, water, salt, ground sage, long grain rice

Directions:
"Heat oven to 375 degrees.  Rinse and drain rice.  Combine sausage and onion in skillet.  Cook until brown.  Drain.  Combine soup, water, salt, and sage in a casserold dish.  Microwave for one minute.  Stir and add rice.  Microwave for 15 minutes stirring halfway through.  Add sausage mixture.  Cover and bake at 375 degrees for 45 minutes."
Lite Spinach Souffle


Ingredients:
butter, frozen spinach, butter, flour, skim milk, pepper, parmesan cheese, asiago cheese

Directions:
Heat oven to 400°F grease the inside of a 6 cup souffle dish.
Coat the interior of the dish with the crumbs shake out excess crumbs.
Melt butter in a saucepan over low heat,add flour stirring constantly, for about 3 minutes Whisk in the milk, pepper& cheese, bring to a boil, whisking all the while, until thick Stir in the well drained spinach and set aside.
Beat egg whites until they form stiff peaks.
Gently fold the spinach mixture into the egg whites.
Scrape the souffle into the breaded souffle dish.
Place in center of the oven and immediately reduce the heat to 375°F.
Bake for 35-45 minutes until the souffle has puffed and the top is brown.
Serve immediately.