xiaoxl/recipe_data huggingface dataset:
All A.1. Burgers
Category: uncategorized
By Anonymous

Simple and delicious, these hamburgers are seasoned with A.1. Original Steak Sauce before grilling and served on toasted hamburger buns with more steak sauce, lettuce and tomato.

Ingredients:
1 pound ground beef
¼ cup A.1. Original Steak Sauce, divided
4 roll (blank)s hamburger buns, split
4 large leaf (blank)s lettuce leaves
4 slices tomato

Directions:
Preheat grill to medium-high heat. Mix meat and 2 tablespoons of the steak sauce; shape into four 1/2-inch-thick patties. Grill 5 minutes on each side or until cooked through (160 degrees F), placing buns, cut-sides down, on grill grate for the last 2 minutes. Place lettuce on bottom halves of buns; top with tomatoes, burgers and remaining 2 tablespoons steak sauce. Cover with tops of buns.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 347.6
Fat: 15.9 g
Saturated fat: 5.9 g
Carbohydrates: 25.6 g
Sugars: 2.7 g
Dietary fiber: 1.7 g
Protein: 23.1 g
Cholesterol: 71 mg
Sodium: 542.5 mg
Ham & Cheese Pretzel Bites


Ingredients:
brown sugar, milk, flour, milk, dry yeast, ham, mozzarella cheese

Directions:
Combine milk and brown sugar in a bowl and stir til sugar is dissolved.
Add flour and .25 oz instant dry yeast.
Stir until a soft dough forms. Add more flour as needed (up to 1/2 cup].
Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Alow it to rise in a warm, draft-free area for about 2 hours, or until the dough has doubled in size and bubbles appear on the surface.
Turn the dough onto a lightly floured surface. Divide it into 4 equal pieces. Lightly dust a rolling pin with flour and roll each piece of dough into roughly a 12x4-inch rectangle.
With the long sides facing you, place the ham topped by the cheese onto the bottom third of each piece of dough.
Starting with the long edge with ham and cheese, roll tightly into logs.
Cut each roll into 12 pieces.
Transfer to a silpat (parchment] lined sheet and let them rest for 30 minutes.
Preheat oven to 400°F.
Bring 6 cups of water to a boil. Add 4 teaspoons of baking soda to the boiling water and reduce the heat to a gentle simmer.
Boil the pretzels in batches, cooking for about 20 seconds each and turning once. If you are having casualties, pinch the ends closed just a little.
They should look slightly puffed when they are done. Use a slotted spoon to transfer them back to the baking sheet.
Bake in the preheated oven until they are puffed and golden, about 15 minutes.
Brush with 4 tablespoons of melted butter and sprinkle with 1-2 tablespoons of coarse kosher salt.
Best served warm.  Or enjoy room temperature.
Consider a mustardy dipping sauce.
ONLY active time is estimated.
Chelsea Buns
Category: bread
By BlueSadie

These large, buttery rolls are my family's favorite Christmas tradition. We eat them on Christmas morning under the tree!

Ingredients:
2 (.25 ounce) envelopes active dry yeast
1 teaspoon white sugar
¼ cup warm water
6 cups all-purpose flour
1 teaspoon salt
¾ cup butter
1 ½ cups milk
¾ cup white sugar, divided
3  eggs, beaten
¼ cup butter, melted
1 cup raisins
1  egg yolk
2 tablespoons water

Directions:
Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough. Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours. Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal. Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash. Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.

Prep time: 1 hr
Cook time: 25 mins
Total time: 2 hrs 55 mins
Yields: 1 dozen buns

Calories: 492.8
Fat: 18.1 g
Saturated fat: 10.7 g
Carbohydrates: 73.4 g
Sugars: 22.7 g
Dietary fiber: 2.4 g
Protein: 10.1 g
Cholesterol: 101.1 mg
Sodium: 334.8 mg
Chicken Garden Vegetable Penne


Ingredients:
limes, lime zest, garlic, fresh cilantro, red wine vinegar, olive oil, pine nuts, boneless skinless chicken breasts, penne pasta, green pepper, carrot, frozen green pea, frozen sweet corn, fresh basil, fresh parmesan cheese

Directions:
Mix together the juice of 1 lime, 1 teaspoon of lime zest, 1 garlic clove, crushed, 2 Tablespoons salad oil, 2 teaspoons fresh cilantro, chopped and salt and pepper to taste.
Marinate chicken breast for two hours in the refrigerator.
Place the chicken breast in a pan and cook over medium-high heat for 3 minutes on each side.
Remove from pan, cool and slice.
combine the chicken with the cooked penne, red, green, and yellow pepper, carrot, peas, and corn.
In a seperate bowl, combine 3 Tablespoons of olive oil, juice of one lime, 2 teaspoons of cilantro, 2 teaspoons of red wine vinegar, and salt and pepper to taste.
Pour over penne mixture and toss.
Sprinkle with the basil, parmesan cheese and pine nuts to finish.
Easy Horseradish Mustard Sauce


Ingredients:
Dijon mustard, sour cream

Directions:
Drain horseradish in a strainer., I push down with my knuckles to remove excess liquid., Combine with remaining ingredients& mix well.
Khubz Maghrebi (Moroccan Bread)


Ingredients:
dry yeast, warm water, all-purpose flour, all-purpose flour, kosher salt, olive oil

Directions:
Dissolve yeast in 2 1/2 cups warm water in a large bowl. Weigh or lightly spoon flour into dry measuring cups and level with a knife. Stir salt into yeast mixture. Gradually stir in 7 cups flour, one cup at a time, and beat with a mixer at medium speed until dough forms a ball.
Turn dough out onto a lightly floured surface and shape dough into a 12-inch log. Divide dough into 3 pieces then shape each piece into a 4-inch dome-shaped loaf.
Place loaves on a baking sheet lightly covered with flour. Dust tops lightly with 2 teaspoons flour, and lightly coat with cooking spray. Cover and let rise in a warm place (85F], free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.].
Position oven rack in lower third of oven. Preheat oven to 350°F.
Uncover loaves, and brush each with 1 teaspoon oil. Bake at 350F for 30 minutes. It should sound hollow when tapped (bread will not brown]. Remove from oven and cool on wire racks.
Corn Bread Ground Beef Casserole


Ingredients:
ground beef, black beans, rotel, eggs, milk

Directions:
Pre-heat oven to 400 degrees., Brown the ground beef., mix corn bread mix, eggs, and milk while the ground beef is cooking., drain ground beef., return to heat ground beef, taco seasoning,  corn, black beans, and Rotel., Once, beef mixture is heated through, pour into baking dish., Sprinkle on a layer of shredded cheese., pour corn bread mixture on top and spread around evenly., Bake for 20 minutes.
Raisin Bread II
Category: breakfast-and-brunch
By Rob Wilson

Bread Machine raisin bread - very quick, very easy, foolproof - a huge hit at my house!

Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
1 ½ tablespoons lard
2 teaspoons active dry yeast
½ cup raisins
3 cups bread flour
1 teaspoon salt
1 teaspoon ground cinnamon

Directions:
Place ingredients in the bread machine pan in the order suggested by the manufacture Select the Basic or White Bread setting. There is no need to select Fruit Bread setting, nor to add the raisins in later. Start the machine. After first knead, bread should be smooth, elastic, and dry to touch. Adjust if necessary with additional flour. After baking, remove pan immediately. Rest for 10 minutes in the pan. Remove bread from the pan, and cool on a wire rack for 10 minutes before serving.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 1 -1 1/2 pound loaf

Calories: 158.6
Fat: 2.2 g
Saturated fat: 0.7 g
Carbohydrates: 30 g
Sugars: 3.7 g
Dietary fiber: 1.3 g
Protein: 4.6 g
Cholesterol: 1.5 mg
Sodium: 195.5 mg
Jamaican Chicken Stew


Ingredients:
long-grain rice, olive oil, onion, garlic, boneless skinless chicken breast, curry powder, dried thyme, ground allspice, crushed red pepper flakes, cracked black pepper, dry red wine, capers, black beans, diced tomatoes

Directions:
Prepare rice according to package directions, omitting salt and fat.
While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender.
Combine chicken and the next 5 ingredients (chicken through black pepper] in a bowl. Add chicken mixture to pan; sauté 4 minutes.
Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.
Apricot Shortcake (Spc)


Ingredients:
rolled oats, brown sugar, eggs, butter, rolled oats

Directions:
Preheat oven to 180 Degrees Celsius.
Mix first 7 ingredients together in a large bowl until combined.
Spoon into a teflon coated or lightly greased 20cm x 5 cm deep cake pan.
Sprinkle over extra oats or sunflower seeds.
Bake in preheated oven for 25 minutes or until a skewer inserted in the centre comes out clean.
Remove, stand for 10 minutes, turn onto a wire rack and cool.
VARIATION:Omit oats and mix 2 tablespoons natural yoghurt with 1 cup sifted icing sugar and spread over cake when cool.
Best Ever Classic Banana Bread
Category: trusted-brands-recipes-and-tips
By Country Crock®

Our recipe for Banana Bread is incredibly moist and delicious. Country Crock® Spread and ripe bananas make this banana bread naturally sweet and rich. Perfect for breakfast, dessert, or an afternoon snack.

Ingredients:
3 large ripe bananas, mashed (about 1 1/2 cups)
1 cup Country Crock® Spread
¾ cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional Country Crock® Spread; set aside. Combine mashed bananas, Country Crock® Spread, brown sugar, eggs, and vanilla in large bowl with wooden spoon. Stir in remaining ingredients until blended. Spoon into prepared pan. Bake for 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 1 loaf

Calories: 171.8
Fat: 1.1 g
Saturated fat: 0.3 g
Carbohydrates: 37.4 g
Sugars: 17.7 g
Dietary fiber: 1.5 g
Protein: 3.6 g
Cholesterol: 31 mg
Sodium: 169.7 mg
Haricots Verts With Shallots and Lemon


Ingredients:
shallot, olive oil, lemon, juice and zest of, kosher salt, cracked black pepper

Directions:
In a large skillet, heat the olive oil and sautee the shallots and green beans.
Season with salt and pepper.
Shake the pan occasionally so the beans do not burn.
When done to your taste, about 10 minutes for us, squeeze a couple TBS of lemon juice over the beans and toss with the zest.
Serve!
Pineapple Orange Slush


Ingredients:
"lemon juice"

Directions:
Combine all ingredients into a blender., Blend until mixture is thick and slushy., Serve immediately., It is nice to chill glasses before serving.
Greek-Style Pizza


Ingredients:
light sour cream, dried basil leaves, pepper, focaccia bread, roma tomatoes, fresh spinach leaves, kalamata olives, feta cheese

Directions:
Heat oven to 425°F.
Combine sour cream, basil and pepper in small bowl.
Spread evenly over bread shell to within 1/2-inch of edge; top with tomatoes.
Arrange artichoke hearts, spinach, pepperoncini and olives on pizza; sprinkle with cheese.
Place pizza on baking sheet. Bake for 14 to 18 minutes or until heated through.
You could substitute 1/2 cup chopped fresh parsley for the spinach.
You could substitute 6 pitted ripe olives, chopped, for the kalamata olives.
Lite Cauliflower with mushroom sauce


Ingredients:
cauliflower florets, margarine, mushroom, green onion, flour, salt, pepper, skim milk, parmesan cheese

Directions:
Put steamed cauliflower florets in a baking dish, single layer.
Melt marg in a skillet, add mushrooms, green onion and saute for 1 minute.
Stir in flour,salt& pepper, cook stirring constantly until the flour is incorpoarated with the mushrooms& onion.
Slowly add milk and cook until slightly thickened.
Pour sauce over cauliflower and sprinkle with parmesan.
Bake 450f for about 15minutes or until the top is nicely browned.
Air Fryer Breaded Shrimp
Category: uncategorized
By Soup Loving Nicole

Perfectly seasoned crispy-fried shrimp in the air fryer. I like to keep the tails on to utilize as a handle but feel free to discard if desired. Serve with cocktail sauce or favorite dipping sauce.

Ingredients:
½ cup all-purpose flour
1 tablespoon seafood seasoning (such as Old Bay®)
½ tablespoon paprika
½ teaspoon salt
½ teaspoon dried parsley
¼ teaspoon ground black pepper
2 large eggs, beaten
12 ounces large shrimp - peeled, deveined, and tails left on
nonstick cooking spray

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Place flour,  ®, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Zip and shake to combine. Using a paper towel, pat shrimp dry. Working in batches add shrimp to the seasoned flour and toss to combine. Dip shrimp in the beaten egg and then back in the seasoned flour. Place breaded shrimp in the basket of the air fryer; making sure to not overcrowd. Spray the tops with nonstick cooking and cook for 4 minutes. Open the basket and spray any chalky spots with nonstick cooking spray. Cook for 3 minutes more or until desired crispness. Serve immediately.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 4 servings

Calories: 163.7
Fat: 3.6 g
Saturated fat: 1 g
Carbohydrates: 13.2 g
Sugars: 0.4 g
Dietary fiber: 1.2 g
Protein: 18.7 g
Cholesterol: 220.7 mg
Sodium: 881.9 mg
Thai Peanut Butter Sauce
Category: side-dish
By sal

This is an easy to make version of Thai peanut sauce which uses ingredients that most everyone has on hand. It's great with grilled shrimp or fish.

Ingredients:
⅓ cup hot water
⅔ cup peanut butter
⅓ cup soy sauce
2 tablespoons lemon juice
1 teaspoon cayenne pepper
¼ cup light corn syrup
¼ cup dry sherry

Directions:
Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 169.7
Fat: 10.9 g
Saturated fat: 2.3 g
Carbohydrates: 14.5 g
Sugars: 5.1 g
Dietary fiber: 1.5 g
Protein: 6.1 g
Sodium: 750.6 mg
Rum Balls


Ingredients:
powdered sugar, walnuts, light corn syrup, cocoa powder, rum

Directions:
Combine cookie crumbs, sugar, 1 cup chopped walnuts, corn syrup, rum and cocoa., Mix well., Form into 1 inch balls., Roll balls in reserved walnuts., Set aside to air dry for about an hour., Store in an airtight container.
Cocoa Sables
Category: desserts
By alohaandmalu

Crisp, buttery cocoa sables that are not too sweet, but very flavorful and easy to make!

Ingredients:
1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon sea salt
11 tablespoons unsalted butter, softened
½ cup white sugar
1  egg yolk
1 teaspoon vanilla extract

Directions:
Mix flour, cocoa powder, and salt in a bowl and set aside. Beat softened butter and sugar together with an electric mixer until the mixture looks like overwhipped whipped cream. Add egg yolk and vanilla extract; mix well. Add dry ingredients. Use a spatula to mix them in until evenly moistened. Divide the dough into thirds or quarters and knead a little bit on a large sheet of waxed paper. Gather into a ball, then shape into a 1 1/2-inch cylinder or square tube. Wrap up with the waxed paper, pushing in the sides so that the tube is evenly thick from left to right. Repeat with remaining dough. Refrigerate dough for at least 1 hour, and up to overnight. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Slice dough into 1/4-inch thick cookies with a sharp knife. Arrange on the baking sheets, spacing them 1/2 inch apart. Bake in the preheated oven until firm, 20 to 25 minutes. Cool completely before eating.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 7 dozen

Calories: 28.8
Fat: 1.6 g
Saturated fat: 1 g
Carbohydrates: 3.3 g
Sugars: 1.2 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Cholesterol: 6.4 mg
Sodium: 5.6 mg
Ev's Lentil Soup (Greek - Fakess)


Ingredients:
dried brown lentils, bulgur wheat, pearl barley, onions, garlic cloves, carrots, tomato paste, bay leaves, salt, pepper, boiling water, olive oil, red wine vinegar

Directions:
In a large pot, cover lentils with boiling water and allow to boil for 10 minutes.
Drain lentils of this ‘first boiling’ (greeks think that this process makes the lentils easier to digest – I prefer it].
Put lentils back into pot.
Add bulgar or barley (if using], onions, garlic, carrots, tomato paste, bay leaves, salt and pepper.
Pour 2 ½ quarts of boiling water over lentils, bring to a boil.
When mixture boils, decrease temperature to leave the lentils cooking at a simmer and cook, covered, for 1 ½ hours.
Add olive oil and balsamic vinegar and simmer ½ an hour longer.
Taste.
If the lentils are still too firm to the bite, allow to cook until they are tender and soup has thickened (soup will continue to thicken as it cools].
If the soup is too thick, you can thin with a little hot water.
Traditionally, we eat this soup with lots of Kalamata olives, feta cheese and crusty bread.
I serve half the soup on one day and freeze the other half (it freezes beautifully] to serve on another day when I’m too busy to cook.
Crockpot Version: Put all the ingredients except for olive oil and balsamic vinegar into your crockpot.
Cook on low for 7 hours.
Add olive oil and balsamic vinegar and cook a further 2 hours.
Ev's notes: You can enrich this already delicious soup by making a couple of variations.  Add 1/2 lb of minced bacon, but cut back the olive oil to a couple of tablespoonfuls; or add 1 lb of sliced sausage, like Kielbasa.  Again, cut back on the oil.
New note:  (added Dec. 27, 2004]  I have taken to adding 1/2 cup bulgur wheat to this soup when I add all the other ingredients; it makes the soup more nutritionally complete if totally vegetarian, and really good and hearty; I strongly urge you try this version.
Freezer Note:  This makes quite a lot of soup - definitely enough for 2 meals (plus a little extra for the super-hungry] for my family of 5.  I have taken to freezing half the batch to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering inches  Just defrost in microwave, reheat well and serve.
Dandelion Salad
Category: salad
By ERLENSEE_GERMANY

This is a very good use of all those annoying dandelions growing in your yard. Just so long as you don't have a dog! Top with your favorite dressing. I prefer hot bacon dressing!

Ingredients:
½ pound torn dandelion greens
½  red onion, chopped
2  tomatoes, chopped
½ teaspoon dried basil
salt and pepper to taste

Directions:
In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 42.5
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 9 g
Sugars: 2.6 g
Dietary fiber: 3 g
Protein: 2.3 g
Sodium: 192.1 mg
Chicken With Tomatoes and Mushrooms


Ingredients:
boneless skinless chicken breast halves, olive oil, mushroom, garlic cloves, stewed tomatoes, dried oregano

Directions:
Season chicken with salt and pepper. In a large (5-quart] saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.
Watermelon Martini


Ingredients:
vodka, watermelon, sugar

Directions:
Pour vodka and schnapps into a shaker 1/2 full of cracked ice and shake til your hands get cold. Let rest for a full minute.
Moisten two martini glasses with a piece of watermelon and dip in sugar to coat rim. Toss the watermelon into the glass.
Strain cocktail into each glass and serve.
Zesty Cheese Soup


Ingredients:
corn, pinto beans, chicken broth, rotel, Velveeta cheese

Directions:
Combine all ingredients in a 3-qt. saucepan.
Cook and stir until the cheese is melted.
Garnish with sour cream and/or tortilla chips if desired.
If you want you can also put cottage cheese on top instead of the sour cream which will give you that sour cream sensation without the fat.
Pintos and Pork


Ingredients:
boneless pork loin, dry pinto beans, tomatoes and green chilies, green chilies, water, chili powder, ground cumin, salt, pepper, garlic cloves

Directions:
Rinse beans and cover with water.  Soak overnight OR bring to a boil and boil for two minutes, remove from heat.  Cover and let stand for 1 hour.
Drain beans.
Cut roast in half and place in bottom of crock pot.
Combine beans and remaining ingredients.  Pour over roast.
Cook on high for 3 hours then to low for 5.
Remove meat, shred and return to the crock pot.
Hot Bean Dip
Category: appetizers-and-snacks
By J. Van Liere

This bean dip is sooooo good.  It is easy to make and is always a hit.  I make it for my Super Bowl party each year and it is always gone before half time!! Two cheeses and refried beans are baked with mild spices to create a creamy dip. Serve with tortilla chips.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 (16 ounce) cans refried beans
½ (1 ounce) package taco seasoning mix
5 drops hot pepper sauce
2 tablespoons dried parsley
¼ cup chopped green onions
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans,  , hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 7 cups

Calories: 196
Fat: 14 g
Saturated fat: 8.7 g
Carbohydrates: 8.6 g
Sugars: 0.4 g
Dietary fiber: 2.5 g
Protein: 9.3 g
Cholesterol: 42.7 mg
Sodium: 356.8 mg