xiaoxl/recipe_data huggingface dataset:
Joe's Stone Crab-Miami Mustard Sauce


Ingredients:
dry English-style mustard, mayonnaise, Worcestershire sauce, salt

Directions:
Mix all ingredients except cream together., Beat slowly with electric mixer., Gradually, beating constantly, add the cream., Beat at slow speed until it thickens to desired consistency., Chill., Use on any seafood.
2-Ingredient Punch (Mock Champagne Punch)


Ingredients:
ginger ale, raspberries, blackberry, strawberry, blueberries

Directions:
Place white grape juice and ginger-ale in refrigerator overnight or until well chilled.  Placing them in the freezer for a couple of hours before serving will make them 'icy' and everyones favorite.
In a serving picture or punch bowl, pour equal parts white grape juice and ginger-ale.  Stir gently.  Fill each glass, and if you want garnish with frozen fruit.
Optional Garnish:  On a lined cookie sheet, place the fruit(s] in a single layer but not touching, into the freezer for several hours until frozen (or overnight].  After they are completely frozen, they can be bagged together as long as they stay in the freezer so they don't stick together.  Then use one of each fruit to garnish each glass.  It is beautiful and also keeps it colder longer and doesn't water down the flavor.
Ed's Macaroni Jumble
Category: main-dish
By hoserdude

Kids will love this. It is easy to make for supper when there's not a lot of time.

Ingredients:
2 cups elbow macaroni
2 teaspoons vegetable oil
1 pound lean ground beef
⅓ cup chopped onion
1 ½ cups frozen corn
1 (6.5 ounce) can tomato sauce
½ cup ketchup
½ cup water
2 teaspoons chili powder
½ teaspoon white sugar
½ teaspoon seasoned salt
½ cup grated Cheddar cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Heat oil in a large pot over medium heat. Cook and stir beef and onion in the hot oil until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add corn, tomato sauce, ketchup, water, chili powder, sugar, and seasoned salt to the beef mixture; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir macaroni into beef mixture; cook until heated through, about 5 minutes. Sprinkle with Cheddar cheese; remove from heat and let stand until cheese melts, 1 to 2 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 600.3
Fat: 24.2 g
Saturated fat: 9.7 g
Carbohydrates: 64.3 g
Sugars: 12.9 g
Dietary fiber: 4.6 g
Protein: 33.4 g
Cholesterol: 83.3 mg
Sodium: 861 mg
Pot Roast


Ingredients:
beef roast, sweet onion, fresh garlic cloves, baking potatoes, carrots, parsnips

Directions:
Salt and pepper roast. Brown pot roast in large pan till dark brown on both sides. Add chopped onion to the pan. Add garlic. I use a covered pan with a tight fitting lid but you can use foil to seal.
Cook at 325°F for at least 2 hours checking to see that the meat is tender and most of the fat has melted away, may take up to 3 hours.
Cut veggies into 4 pieces and add to pot for an additional 30 minutes.
Now this roast is wonderful and tastes different then meat cooked in liquid. You can use drippings to make gravy.
Pasta Primavera with Italian Turkey Sausage
Category: world-cuisine
By KATHYP100

A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!

Ingredients:
1 (16 ounce) package uncooked farfalle pasta
1 pound hot Italian turkey sausage, cut into 1/2 inch slices
½ cup olive oil, divided
4 cloves garlic, diced
½  onion, diced
2 small zucchini, chopped
2 small yellow squash, chopped
6  roma (plum) tomatoes, chopped
1  green bell pepper, chopped
20 leaves fresh basil
2 teaspoons chicken bouillon granules
½ teaspoon red pepper flakes
½ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

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

Calories: 477.3
Fat: 21.8 g
Saturated fat: 4.4 g
Carbohydrates: 50.1 g
Sugars: 3.3 g
Dietary fiber: 4.7 g
Protein: 20.5 g
Cholesterol: 38.3 mg
Sodium: 620.9 mg
Sweet and Tangy Apple Pork Chops
Category: main-dish
By Shyla Lane

This is a recipe I created using the idea that pork and apples go splendidly together! The seasonings give the pork a sweet and slightly spicy taste. The apple cider adds to the sweetness, while bringing a unique tartness as it is absorbed into the meat. Serve with applesauce, if desired. Hope you enjoy!

Ingredients:
3 tablespoons brown sugar
2 tablespoons honey mustard
1 teaspoon mustard powder
½ teaspoon ground cumin
½ teaspoon cayenne pepper  (Optional)
½ teaspoon garlic powder
1 pound pork chops
2 tablespoons butter
¾ cup apple cider

Directions:
Mix brown sugar, honey mustard, mustard powder, cumin, cayenne pepper, and garlic powder together in a small bowl; rub onto pork chops and let sit on a plate for flavors to dissolve into pork chops, about 10 minutes. Melt butter in a large skillet over medium heat; add apple cider. Arrange coated pork chops in the skillet; cook until pork chops are browned, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 265.1
Fat: 14 g
Saturated fat: 6.3 g
Carbohydrates: 20.4 g
Sugars: 17.8 g
Dietary fiber: 0.3 g
Protein: 15.1 g
Cholesterol: 54.1 mg
Sodium: 138.1 mg
Chimichurri Sauce a la Argentina #1


Ingredients:
sweet pepper, tomatoes, onion, garlic, bay leaves, parsley, vinegar, salt, black peppercorns, oregano

Directions:
Combine both mixtures and mix thoroughly., Cover and leave for 12 hours before using., It will keep for several weeks in the refrigerator.
It Won't Last Cake
Category: desserts
By Sherill

This cake is very moist, and easy to make. All who have tried it thinks it's a hit. It reminds me of a banana cake with a touch of pineapple and cinnamon. Serves 24.

Ingredients:
1 ⅓ cups vegetable oil
3 cups white sugar
3  eggs, beaten
1 cup crushed pineapple with juice
2 cups mashed bananas
1 cup chopped pecans
3 cups all-purpose flour
1 ½ teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup maraschino cherries  (Optional)

Directions:
Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F (175 degrees C). Mix together oil, sugar, eggs, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt. (Optional: adding I cup maraschino cherries to mixture makes a nice fruit cake.) Pour into prepared bundt pan. Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).

Yields: 1 -9 or 10 inch bundt cake

Calories: 579.9
Fat: 28 g
Saturated fat: 3.6 g
Carbohydrates: 80.2 g
Sugars: 50 g
Dietary fiber: 2.7 g
Protein: 5.3 g
Cholesterol: 39.9 mg
Sodium: 362.2 mg
Citrus-Spiced Blueberry Jam


Ingredients:
fresh blueberries, granulated sugar, honey, lemon juice, cinnamon, nutmeg, orange zest

Directions:
Wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Combine the blueberries, sugar, honey, lemon juice, cinnamon, nutmeg and orange zest (add Grand Marnier after the 2 minute boil] in a large, nonaluminum pot. Bring to a full, rolling boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in the Grand Marnier, if using, and pectin.  Note:  as the heat builds towards a rolling boil, I press the blueberries on the sides of the pot to release the juices.
For long-term storage at room temperature, ladle hot jam into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (for 15 minutes at 1,000 to 6,000 feet; for 20 minutes above 6,000 feet].
For storage in refrigerator or freezer, place in plastic freezer containers or glass jars, cover with tight-fitting lids and refrigerate or freeze.
Baked Oatmeal
Category: breakfast-and-brunch
By joshllorio

A baked oatmeal from heaven. The maple syrup and roasted cinnamon do wonders for an already great recipe! Enjoy.

Ingredients:
3 cups rolled oats
¾ cup brown sugar
2 teaspoons ground cinnamon (such as McCormick® Roasted Saigon Cinnamon)
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
½ cup melted butter
¼ cup maple syrup
2  eggs
2 teaspoons vanilla extract
¼ cup dried cranberries, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Mix oats, brown sugar, cinnamon, baking powder, and salt together in a bowl. Beat in milk, butter, maple syrup, eggs, and vanilla extract; fold in cranberries. Spread mixture into the prepared baking dish. Bake in the preheated oven until bubbling, about 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 343.7
Fat: 15.4 g
Saturated fat: 8.4 g
Carbohydrates: 46 g
Sugars: 23.5 g
Dietary fiber: 3.6 g
Protein: 6.7 g
Cholesterol: 79.4 mg
Sodium: 531 mg
Crunchy Rhubarb Muffins


Ingredients:
brown sugar, egg, buttermilk, salt, vanilla, flour, baking soda, rhubarb, brown sugar, cinnamon

Directions:
Combine sugar, oil, egg, buttermilk and vanilla., Mix well., Combine flour, salt, and soda and add to oil mixture., Add rhubarb and nuts., Full muffin pan 2/3 full., Combine topping and sprinkle on top of batter., Bake 30 minutes at 325 degrees.
Green Hot Sauce (Salsa Verde)
Category: appetizers-and-snacks
By Sherbear1

This is great with any tacos.  My mother-in-law is from Mexico and showed me how to make this.  I only added a few more things to make it better.

Ingredients:
10  tomatillos, husked and rinsed
8  serrano chile peppers, sliced
1  onion, sliced
1 tablespoon chopped garlic
2 tablespoons salt, or to taste

Directions:
Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks. Pour the cooked vegetables into a blender, and blend until smooth.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 cups

Calories: 5.7
Fat: 0.1 g
Carbohydrates: 1.1 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 436.5 mg
Mushroom, Herb and Parsnip Pie


Ingredients:
parsnips, potatoes, carrots, leek, olive oil, butter, onion, mushrooms, shiitake mushrooms, mushrooms, plain flour, red wine, tomato puree, ground cinnamon, bay leaves, fresh rosemary, milk

Directions:
cook the potatoes and parsnips in boiling salted water until tender. (about 15 mins].
About 8 mins into cooking steam the carrot and leeks over the potato pan.
Meanwhile heat the oil and 25g of the butter until foamy. add onion and cook for 5 minutes Add mushrooms and garlic  and fry over a high heat for  minutes.
Sprinkle flour on mushrooms and toss to coat.
Add wine to mushrooms, along with stock, puree, cinnamon and bay leaves and bring to boil.
Stir until sauce thickens and simmer for 15 minutes.
Heat grill to high.
Drain the potatoes and parsnips. Melt the remaining butter and gently fry the rosemary in it. Add the seasoned butter to the potatoes along with the milk. Mash until smooth.
Add carrots and leeks to the mushroom mix and season.
Place the mushroom mix in a large casserole dish and top with the mash. Grill until golden on top.
Pork Chops with Potato Gravy


Ingredients:
flour, onion powder, pepper, margarine

Directions:
Coat chops with flour and seasonings., Brown in margarine on both sides in skillet., Spoon soup over all., Cover and cook on low until chops are tender, about 40 minutes., Remove chops., Cook and stir gravy, scraping down the pan until bubbly and thickened., Serve over chops.
Chococonut Chip Cookies
Category: desserts
By Reena B.

I came up with this scrumptious recipe one day, just trying to find a way to use the bag of coconut flakes sitting in the cupboard.  It was just a cross between family recipes for cookies and my own special touch of imagination.  Well I'm glad that I came up with it as are my family and friends.  I hope you enjoy as much as we did.

Ingredients:
1 cup butter
1 cup white sugar
½ cup light brown sugar
2  eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
2 cups flaked coconut

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 dozen

Calories: 85.3
Fat: 4.7 g
Saturated fat: 3 g
Carbohydrates: 10.8 g
Sugars: 7.1 g
Dietary fiber: 0.6 g
Protein: 0.9 g
Cholesterol: 11.9 mg
Sodium: 76.6 mg
Garden Stuffed Mushrooms


Ingredients:
herb seasoned stuffing mix, butter, margarine, carrot, green pepper, black pepper, onions, mushrooms, cheese

Directions:
heat oven to 350*F., in small bowl stir together all ingredients except mushrooms., stuff each mushroom cap with 1 tablespoon filling., place in buttered 13x9 baking pan., bake for 20 to 25 minutes or until tender., sprinkle with cheese if desired and bring back to oven until cheese melts.
Crab Stuffed Shrimp


Ingredients:
onions, celery, bell peppers, lump crabmeat, jumbo shrimp

Directions:
Mix all ingredients together and lightly salt and pepper to taste.
Roll dressing into a ball and place on top of shrimp, which have been cleaned and defined and placed in a shallow pan.
Brush tops with lemon butter and bake at 350 for 10 to 12 minutes.
Serve with a wedge of lemon and tartar sauce or cocktail sauce.
Recipe makes enough for a dozen serving size of 6 shrimp each.
Lemon Poppy Seed Loaf With Lemon Syrup


Ingredients:
butter, granulated sugar, eggs, all-purpose flour, poppy seeds, lemon rind, baking powder, salt, milk, granulated sugar, lemon rind, lemon juice

Directions:
In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.
In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 8- x 4-inch (1.5 L] loaf pan.
Bake in centre of 325 F oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.
Lemon Syrup: In saucepan or microwaveable measure, warm sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf right to bottom in 12 places; pour lemon syrup over loaf.
Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. Makes 1 loaf, 12 slices.
Make-Ahead Tip: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 1 month.
Layered Mediterranean Mozzarella Eggplant (Aubergine)  Bake


Ingredients:
olive oil, onion, garlic, salt, seasoning salt, pepper, tomatoes, fresh basil, parmesan cheese, mozzarella cheese, eggplants

Directions:
Prepare a cookie sheet and coat with non-stick cooking spray (you might need two sheets for the eggplant slices].
In a bowl mix bread crumbs with about 1-1/2 teaspoons seasoning salt, pepper 1 teaspoon garlic powder and 4 tablespoons Parmesan cheese].
In a shallow baking dish or bowl dip the eggplant slices in the egg whites and then coat in the seasoned bread crumb mixture.
Place the eggplant slices on prepared baking sheet/s and spray the eggplant slices liberally with cooking spray; set aside.
In a medium frypan heat the olive oil over medium heat.
Add in onion and garlic; cook until softened.
Add in oregano, 1 teaspoon salt or seasoning salt and pepper; cook for 1 minute.
Increase heat to high and add in the chopped tomatoes; cook until thickened (about 10-12 minutes] then remove from heat, add/mix in basil (if you are using dry basil add in with the oregano],.
Set oven to broil and broil the eggplant slices one pan at a time for 3-5 minutes (per side] until brown.
Set oven to 400 degrees.
Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish.
Top with the tomato/onion mixture.
Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese.
Bake uncovered until cheese is bubbly, about 15 minutes.
Delicious!
Smoked Salmon Dip


Ingredients:
cream cheese, smoked salmon, sour cream, red onion, fresh dill

Directions:
Layer these items in order in a dish., Serve with crackers or chips.
Light Bleu Cheese Dressing


Ingredients:
light mayonnaise, low-fat buttermilk, plain fat-free yogurt, white wine vinegar, sugar, blue cheese

Directions:
Put yogurt in cheese cloth in a small strainer over a bowl.  Let drain in fridge 20 minutes.
Combine buttermilk, yogurt, vinegar, sugar and mayo til well blended.  Season to taste.  Fold in bleu cheese.
Leftover Fried Breading Patties


Ingredients:
egg, flour

Directions:
Preheat oil., Mix ingredients together to form a dough. Form into patties., Fry in oil until golden brown.
Tuna and Red Pepper Sauce
Category: seafood
By Mari

All you have to cook is the pasta!

Ingredients:
8 ounces roasted red bell peppers, diced
1 (5 ounce) can tuna, drained
¼ cup chopped parsley
¼ cup olive oil
2 teaspoons capers
2 teaspoons minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
1 pound seashell pasta

Directions:
Cook pasta in a large pot of boiling salted water until al dente. In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper. Drain pasta. Toss immediately with tuna mixture.

Yields: 8 servings

Calories: 292.6
Fat: 8.4 g
Saturated fat: 1.3 g
Carbohydrates: 43.3 g
Sugars: 2.7 g
Dietary fiber: 2.2 g
Protein: 12.1 g
Cholesterol: 4.7 mg
Sodium: 281.9 mg
Walnut and Blue Cheese “Wedge”


Ingredients:
honey, mayonnaise, sour cream, red wine vinegar, Worcestershire sauce, blue cheese, dried cranberries, head iceberg lettuce

Directions:
Glazed Walnuts: Preheat oven to 350°F Line a small baking pan with parchment paper. Combine oil and honey in small bowl. Add walnuts; toss to coat. Transfer to prepared baking pan; bake 12-14 minutes, stirring halfway through baking time. Remove from oven, Cool completely.
Dressing: Whisk mayonnaise, sour cream, red wine vinegar and Worcestershire sauce together in a small bowl.  Reserve 6 tablespoons of the blue cheese, stir in remaining cheese.
Place each wedge of lettuce onto a plate.  Drizzle with dressing, reserved blue cheese, cranberries and glazed walnuts.  Serve immediately.
Note:  If dressing thickens after refrigeration, thin down with a little milk.
Low-Fat Oven Fried Parmesan Potatoes


Ingredients:
potatoes, canola oil, parmesan cheese, garlic powder, paprika, pepper, salt

Directions:
Heat oven to 450 degrees.
Scrub potatoes, but don't peel.
Cut in wedges or strips.
Place potato slices in a plastic bag with the oil and shake well to coat potatoes evenly.
Combine remaining ingredients in a separate plastic bag.
Add potatoes and shake to coat.
Arrange potatoes, in a single layer, on a baking sheet that has been sprayed with cooking spray.
Bake for 30 to 35 minutes or until golden brown.
Bailey's, No Eggs Please


Ingredients:
character(0]

Directions:
Stir all ingredients together with whisk and keep chilled., Use up within 1 week.
Virginia State Peanut Soup


Ingredients:
water, milk, dried chives

Directions:
Chop nuts into a fine mixture using a food processor (if it turns into a puree or paste--this is fine].
Add peanut mixture and the rest of ingredients into a medium saucepan.
Heat, stirring constantly, for 5 to 20 minutes.
Serve in small bowls.
Animal Crackers


Ingredients:
oatmeal, honey, salt, flour, baking soda, butter, buttermilk

Directions:
Blend oatmeal in blender., add next 4 ingredients in bowl with oatmeal., cut in butter and mix in buttermilk., Roll thin layer and cut in shapes., Bake at 400° 10 minutes., Yum Yum.
Cheesy Spicy Cornbread!


Ingredients:
egg, butter, milk, rotel, cheddar cheese, onions, green onion

Directions:
Combine all ingredients.  Mix well.
Pour into a greased 8x8 casserole dish or a greased muffin tin (I prefer mini muffins].
Bake 375 degress 15-20 minutes or until cornbread is golden brown.
Green Chile Calabasitas Burritos


Ingredients:
light olive oil, garlic cloves, zucchini, salt, pepper, green chili sauce, green chilies, black beans, flour tortillas, cheddar cheese

Directions:
Heat the oil on medium heat in a medium skillet and then add the garlic, onions, and zucchini.  Stir well and saute for 10 minutes, stirring often, until vegetables are soft.  Stir in the salt and pepper then remove zucchini to a bowl.
In the same skillet;  pour in the green chile sauce, green chiles, and black beans.  Stir well to blend then heat through (about 5-7 minutes] until it starts to bubble a little.
Remove from heat and serve in warmed flour tortillas with the zucchini then sprinkle with cheese and wrap up burrito-style.
Garnish with your favorite toppings like tomato, avocado, and cilantro.
Potato Leek Rösti


Ingredients:
potato, leeks, salt, fresh ground black pepper, butter

Directions:
Grate the Potatoes (I like the skin left on but you can remove it if you wish], using the large holes of a hand grater or a food processor.
Slice the leeks by cutting them in half lengthwise and than into half moons.
Put the potatoes and leeks in a large bowl, add the salt and pepper, and toss to coat thoroughly.
Let the potatoes rest for at least 5 minutes, and then, working with a ?stful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl. (The potatoes will start to discolor, but that won’t really e?ect the ?nal results.].
I make individual rosti by using small 4 inch pans but you can them using any size pan you have and cut them to individual servings.
Heat a heavy-based pan over medium-high heat. Add a bit of the melted butter.
When the temperature is right, take a ?stful of potatoes & leeks, wring it out once more, and let it fall loosely from your ?ngers into the center of the pan.
Working quickly, repeat until you’ve got enough potatoes in the pan to cover the bottom.
With a fork, gently spread out the shreds of potato to make a layer about 1/2 inch thick.
Cook until the underside is a deep golden brown and the potatoes on the top are starting to look translucent.
Flip the rösti over and slide the inverted rösti back into the pan and continue cooking until the new bottom is browned and the potatoes feel really tender in the middle. Another 6-8 minutes.
Jarlsberg Oven-Baked Omelette


Ingredients:
red onion, olive oil, caraway seed, eggs, water, ham

Directions:
Preheat oven to 400º. In a large, oven-proof frying pan, slowly saute the red onion and caraway seeds in olive oil over medium heat until onion begins to brown (about 10 minutes].
While the onion browns, whisk together eggs, water, shredded Jarlsberg cheese, and diced ham. When onion has become translucent and brown around the edges, fold egg mixture into onions in frying pan and allow to cook at medium an additional 2 or 3 minutes to brown the bottom of the omelette.
Transfer frying pan to upper rack of preheated oven and cook until nicely browned, about 15 to 20 minutes.