xiaoxl/recipe_data huggingface dataset:
No-Flour Chocolate Chestnut Torte


Ingredients:
chestnut puree, chestnut cream, unsalted butter, unsalted margarine, salt, sugar, pure vanilla extract, brewed coffee

Directions:
Note: Available in larger supermarkets, ethnic stores and European groceries.
Chestnut puree and chestnut cream are usually imported from France.
Either product will work well in this recipe.
Preheat oven to 350 degrees F.
Line a 9 or 10-inch springform pan with a circle of baking parchment.
Cake: Prepare melted chocolate.
Set aside and allow to cool to room temperature.
Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
Add vanilla, egg yolks and melted chocolate.
Blend well.
In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry] peaks.
Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
Spoon into prepared pan and bake until done, 35-45 minutes.
Cake rises somewhat and looks dry and slightly cracked on top when done.
Middle should be soft but firm.
Cool in pan for 20 minutes, then remove to a wire.
rack.
Glaze: Bring the whipping cream (or coffee] to a boil and add the chopped chocolate all at once.
Remove from heat and stir briskly, using a wire.
whisk, until all of the chocolate melts.
Invert cake on a wire cake rack placed on a cookie sheet.
Pour glaze over cake, using a metal spatula to spread.
Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.
Homestyle Turkey, the Michigander Way


Ingredients:
turkey, butter, warm water, chicken bouillon, seasoning salt, dried parsley

Directions:
Preheat oven to 350. Rinse and wash bird, removing the giblets {do with them what you like}.
Place turkey in pan and separate the skin over the breasts and insert butter evenly on both sides.
Combine water, bouillon, minced onion, and parsley.  Pour over top of turkey and then sprinle with seasoned salt.
Cover with foil and bake for aprox. 4 hours or until done.  Remove the foil for the last 45 minutes to an hour for the turkey to brown.
Ham and Noodles


Ingredients:
Velveeta cheese, butter, flour, mustard, milk, ham

Directions:
cook 6 ozs wide egg noodles, drain, grind 1 lb of ham in  food processor or chop finely., combine in saucepan, cheese  butter flour soup mustard and milk, heat until cheese is melted  stirring constantly, in greased pan, pour noodles, top with ham, pour over sauce, mix slightly, bake in 350 degree oven 30 minutes.til hot and bubbly.
Low Carb - Garlic Parmesan Flax Seed Crackers


Ingredients:
flax seed meal, parmesan cheese, garlic powder, salt, water

Directions:
Heat oven to 400°F.
Mix all ingredients together.
Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
Cover the mixture with a piece of parchment or waxed paper.
Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up.
So after you spread it out, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.
Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven.
Let cool completely - it will continue to crisp up.
Break into pieces.
The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.
Jaw Droppingly Delicious Asparagus Penne (Rachael Ray)


Ingredients:
salt, asparagus, extra virgin olive oil, butter, garlic cloves, all-purpose flour, half-and-half, Dijon mustard, lemon zest, black pepper, fresh tarragon, parmigiano-reggiano cheese

Directions:
Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 2 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.
To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.
Pennsylvania Coal Region Barbecue
Category: everyday-cooking
By MOLLYSPITCHER

This is a wonderful staple of the Pennsylvania Coal Region.  It's the traditional 'sweet and sour'.  Delicious on a hamburger bun.

Ingredients:
1 pound ground beef
1 medium onion, chopped
1 ½ tablespoons white vinegar
1 ½ tablespoons brown sugar
1 ½ teaspoons prepared yellow mustard
¾ cup ketchup
salt and pepper to taste
6  hamburger buns

Directions:
Crumble the ground beef in a large skillet over medium-high heat. Add onion; cook and stir until meat is no longer pink. Drain excess grease, and stir in the vinegar, brown sugar, mustard, ketchup, salt and pepper. Simmer over medium heat for about 15 minutes. Serve on buns.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 230.5
Fat: 8.4 g
Saturated fat: 3 g
Carbohydrates: 25.8 g
Sugars: 8.2 g
Dietary fiber: 1.1 g
Protein: 12.8 g
Cholesterol: 34.5 mg
Sodium: 465.1 mg
Traditional Baba Ghanoush
Category: appetizers-and-snacks
By IMANKAY

A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.

Ingredients:
1  large eggplant
1 ½ tablespoons tahini sauce
4 cloves garlic, smashed
½  lemon, juiced
½ teaspoon red pepper flakes  (Optional)
salt to taste
1 tablespoon olive oil, or to taste
1 pinch dried parsley flakes, for garnish

Directions:
Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven. Cut a shallow slit along the side of the eggplant and place into a baking dish. Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle. Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 3 servings

Calories: 96.5
Fat: 8.7 g
Saturated fat: 1.2 g
Carbohydrates: 5.3 g
Sugars: 0.2 g
Dietary fiber: 1.9 g
Protein: 1.9 g
Sodium: 11.6 mg
Saint Moritz Martini


Ingredients:
heavy cream, milk

Directions:
Add ingredients to a shaker filled with ice., Shake & strain into 5 ounce martini glass.
Glenn's Rhubarb Crumble
Category: desserts
By J. Glenn Kunzler

I modified this recipe with an extra 1/4 cup white sugar. I also added a modifier so that you can make extra streusel  to smash around the bottom and sides to form a crust. The crumble on the top is extremely delicious!

Ingredients:
3 cups diced rhubarb
1 ¼ cups white sugar
2 tablespoons all-purpose flour
1  large egg
½ teaspoon ground cinnamon
1 ½ cups all-purpose flour
1 cup packed light brown sugar
1 cup quick-cooking oats
½ teaspoon ground cinnamon
1 cup butter

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish. Mix 1 1/2 cup flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer. Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 9x13-inch baking dish

Calories: 386
Fat: 16.4 g
Saturated fat: 10 g
Carbohydrates: 57.9 g
Sugars: 39.1 g
Dietary fiber: 1.8 g
Protein: 3.6 g
Cholesterol: 56.2 mg
Sodium: 121.9 mg
Raw Marinated Mushrooms
Category: appetizers-and-snacks
By Rina Mann

No cooking involved, the mushrooms marinate for three days.

Ingredients:
1 ½ pounds button mushrooms
1 ½ tablespoons salt
1 ½ tablespoons white sugar
¼ teaspoon crushed red pepper
¼ teaspoon black pepper
¼ teaspoon dried oregano
½ teaspoon monosodium glutamate (such as Ac'cent®)
1 teaspoon chopped garlic
1  onion, chopped
¾ cup white vinegar
⅓ cup olive oil

Directions:
Combine the mushrooms, salt, sugar, red pepper, black pepper, oregano, monosodium glutamate, garlic, onion, vinegar, and oil in a large container. Mix well. Cover the container and allow mixture to marinate in refrigerator for 3 days.

Prep time: 10 mins
Total time: 3 days
Yields: 10 servings

Calories: 96.7
Fat: 7.5 g
Saturated fat: 1 g
Carbohydrates: 6.4 g
Sugars: 4 g
Dietary fiber: 1.1 g
Protein: 2.4 g
Sodium: 1075.8 mg
Hot Pepper Peach Preserves Cheese Ball


Ingredients:
cream cheese, onion, monterey jack cheese

Directions:
Combine cream cheese, preserves, onion and jalapeno together until creamy., Chill for 1 hour., Roll into a ball and cover with Monterey Jack Cheese., Place on decorative plate and serve with assorted crackers.
A Different Salsa Verde


Ingredients:
fresh parsley sprigs, of fresh mint, basil, fresh garlic clove, capers, anchovy fillets, extra virgin olive oil, salt, fresh ground black pepper

Directions:
Blend the herbs, garlic, capers, and anchovy fillets to a coarse paste. You can use a food processor, blender or immersion blender.
Scrape down the sides and slowly add oil and blend until it makes a smooth sauce.
Season to taste.
Gluten-Free Northern Italian Autumn Minestrone
Category: soups-stews-and-chili
By Buckwheat Queen

Typical autumn flavors from Northern Italy mixed with gluten-free pasta will warm you on a cool evening. Use any shape pasta you desire, even broken spaghetti works. If desired, the soup without the pasta will freeze wonderfully. Just cook the pasta in the soup once thawed.

Ingredients:
1 cup dried cranberry beans
1 medium carrot
1 small yellow onion
1 stalk celery
½ small red bell pepper
¼ cup olive oil
15 ounces potatoes, peeled and diced
12 ounces diced carrots
12 ounces zucchini, diced
10 ounces fresh pumpkin, diced
4 ounces diced yellow onion
2 tablespoons chopped fresh oregano
1 tablespoon minced fresh rosemary
1  bay leaf
8 cups vegetable broth, divided
1 tablespoon salt
6 ounces gluten-free elbow pasta
1  fresh hot pepper, minced
6 tablespoons finely grated Parmigiano-Reggiano cheese  (Optional)

Directions:
Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain. Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture. Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and saute until softened, 3 to 5 minutes. Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more. Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings. Add enough broth to cover vegetables by 1 inch. Close the pressure cooker lid and bring up to pressure, about 10 minutes. Cook an additional 10 minutes from the first whistle. Allow pressure to release naturally and remove lid, about 10 minutes. Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta. Cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking. Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.

Prep time: 30 mins
Cook time: 40 mins
Total time: 9 hrs 20 mins
Yields: 8 servings

Calories: 355.6
Fat: 9.4 g
Saturated fat: 1.7 g
Carbohydrates: 57.6 g
Sugars: 8.5 g
Dietary fiber: 11.3 g
Protein: 12.5 g
Cholesterol: 3.3 mg
Sodium: 1438.6 mg
7Up® Buttermilk Biscuits
Category: bread
By Christine Weber

Incredibly simple yet outrageously tasty; sour cream makes them super moist and tender. Reminiscent of the original Kentucky Fried Chicken® biscuits, but much better! Great with all kinds of meals but they make an especially fantastic biscuits and gravy breakfast (or lunch or dinner).

Ingredients:
¼ cup butter, melted
5 cups all-purpose buttermilk baking mix
1 cup lemon-lime soda (such as 7Up®)
1 cup sour cream
¼ cup butter, softened

Directions:
Preheat oven to 425 degrees F (220 degrees C). Spread melted butter all over a 9x13-inch baking dish. Stir baking mix, lemon-lime soda, sour cream, and softened butter together in a bowl until dough is well-mixed; knead with your hands, adding more baking mix as necessary, until dough is smooth but still sticky. Roll dough into 15 equal-size balls and place dough balls in prepared baking dish, turning to coat each completely in melted butter. Bake in the preheated oven until biscuits are golden brown, 15 to 20 minutes. Let rest for 5 minutes before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 15 biscuits

Calories: 222.1
Fat: 13.6 g
Saturated fat: 7.3 g
Carbohydrates: 21 g
Sugars: 1.5 g
Protein: 3.4 g
Cholesterol: 23 mg
Sodium: 380.8 mg
Roasted Asparagus With Capers


Ingredients:
asparagus, capers, extra virgin olive oil, crushed red pepper flakes, sea salt

Directions:
Preheat oven to 425 degrees F.
Arrange asparagus and capers in a baking dish; drizzle with oil, turn to coat.
Season with salt and red pepper flakes.
Roast asparagus, shaking pan at least once during cooking, until asparagus is tender-crisp and tips are golden, about 12 to 16 minutes.
Let cool; serve warm or room temperature.
Quick Penne & Butternut Squash


Ingredients:
olive oil, garlic clove, acorn squash, water, penne pasta, butter, onion, cooked ham, cheddar cheese, mozzarella cheese, fresh parsley

Directions:
Mix together the oil, garlic and bread crumbs and spread on a large plate. Cook in microwave for 4-5 minutes on HIGH power. Stir every minute until crisp and beginning to brown; set aside.
Dice the squash. Place in a large bowl with half of the water. Cover and cook on HIGH for 8-9 minutes, stirring occasionally; leave to stand for 2 minutes.
Place the pasta in a large bowl. Add a little salt and pour boiling water to cover by 1 inch over. Cover and cook on HIGH for 5 minutes, stirring once, until the pasta is just tender, but still firm to the bite. Leave to stand, covered, for 1 minute before draining. (Feel free to sub dry pasta and cook it traditionally].
Place the butter and onion in a large bowl. Cover and cook on HIGH power for 3 minutes.
Coarsley mash the squash. Add to the onion with the pasta, ham, cream, cheese, parsley and remaining water; season generously to taste and mix well. Cover and cook on HIGH for 4 minutes until heated through.
Serve the pasta sprinkled with the crisp garlic crumbs.
Nana's 7-Layer Salad
Category: salad
By KellyBecker

This colorful 7-layer salad has made numerous appearances at our family gatherings over the years. My Nana has no shortage of delicious recipes from appetizers to desserts that she has passed down to me since I began cooking. This salad is not only yummy, but it's so quick and easy to prepare and definitely one of my all-time favorites!

Ingredients:
2 cups shredded sharp Cheddar cheese
1 ¼ cups mayonnaise
4 cups torn iceberg lettuce
2 large Roma (plum) tomatoes, or more to taste, chopped
1 (6 ounce) can sliced black olives, drained
1 (10 ounce) package frozen peas, thawed
1 (4 ounce) can sliced water chestnuts, drained
½ cup cooked crumbled bacon

Directions:
Mix Cheddar cheese and mayonnaise together in a small bowl. Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon. Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.

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

Calories: 507.3
Fat: 45.9 g
Saturated fat: 13.2 g
Carbohydrates: 9.8 g
Sugars: 3.5 g
Dietary fiber: 2.8 g
Protein: 15.5 g
Cholesterol: 61.6 mg
Sodium: 898.7 mg
Baked Ziti in Crock Pot


Ingredients:
ground turkey, onion, ricotta cheese, parmesan cheese, mozzarella cheese, ziti pasta

Directions:
In a large skillet over medium high heat, brown ground beef and onion, stirring occasionally until browned. Add Italian seasoning and salt, mixing well. Add pasta sauce. Remove from heat, but leave in skillet.
In a medium bowl, combine ricotta cheese, parmesan cheese and 1 cup of the mozzarella cheese.
In slow cooker, add 2 cups of beef mixture into bottom of skillet and half of the noodles. Add spoonfuls of three cheese mixture on top of ziti, covering the noodles. Layer 2 more cups of beef, then remaining noodles, then cheese. Top with remaining beef mixture, ensuring cheese and pasta are covered.
Cover with lid, and cook on high for 4-5 hours or low for 6-7 hours, or until noodles are tender.
Ten minutes before serving, top with 1 cup mozzarella cheese, letting stand for ten minutes to melt.
If you end up with leftovers, be sure to freeze the extras for a great freezer meal!
Peanut Butter and Butterscotch Rice Krispies Squares


Ingredients:
sugar, peanut butter, chocolate chips

Directions:
Cook syrup and sugar on low heat until it comes to a boil.
Remove and add peanut butter and cereal.
Press into a buttered 13 x 9-inch pan and let harden.
Melt chocolate chips and butterscotch chips in top of double boiler (use hot water rather than boiling].
Stir to blend.
Spread over the rice mixture and chill for 5 minutes before cutting to desired size.
Julia's Best Ever Chocolate Chip Cookies In A Jar
Category: desserts
By Julia

These cookies in a jar are great for presents or fundraisers!

Ingredients:
1 ⅔ cups all-purpose flour
¾ teaspoon baking soda
½ cup white sugar
2 cups semisweet chocolate chips
½ cup packed brown sugar

Directions:
Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid. Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.

Yields: 2 dozen

Calories: 264.4
Fat: 8.6 g
Saturated fat: 5 g
Carbohydrates: 48.2 g
Sugars: 32.5 g
Dietary fiber: 2.1 g
Protein: 3 g
Sodium: 84.7 mg
Slow Cooked Beef and Sauerkraut Stew


Ingredients:
beef stew meat, onion, potatoes, carrots, sauerkraut, diced tomatoes, beef broth, bay leaf, parsley, thyme, brown sugar, pepper, paprika

Directions:
Place beef cubes, onion, diced potatoes, sliced carrots, sauerkraut and diced tomatoes in the slowcooker; mix around.
Pour all remaining ingredients over top.
Cover slowcooker and cook on low for about 7 hours.
Remove bay leaf, stir well and then serve.
Cranberry-White Chocolate Shortbread


Ingredients:
butter, sugar, flour, white chocolate baking square, dried cranberries

Directions:
HEAT oven to 350°F Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
BAKE 10 to 14 minute or until lightly browned. Cool 5 minute on baking sheets. Remove to wire racks; cool completely.
Texas Style Dry Rub


Ingredients:
salt, paprika, black pepper, chili peppers, cayenne pepper, dry mustard, white pepper, garlic powder

Directions:
"Mix all ingredients together.  Store in air tight container until ready to use."
Heaven so Sweet


Ingredients:
vodka, Amaretto

Directions:
Shake all ingredients with ice., Strain into a champagne flute.
What a Peasing Salad!


Ingredients:
iceberg lettuce, cabbage, red onion, golden delicious apple, raisins, fresh lemon juice, garlic powder

Directions:
This is easy., Combine all ingredients in large bowl., Toss to evenly coat., Serve immediately.
Paula Deen's Lemon Salad Dressing


Ingredients:
fresh lemon juice, olive oil, sugar, garlic cloves, Dijon mustard, kosher salt, fresh ground black pepper

Directions:
In a glass jar with a tight lid, combine lemon juice, oil, sugar, garlic, and Dijon mustard.
Season with salt and pepper.
Shake well and drizzle dressing over the salad just before serving.
Simple Rhubarb Cake


Ingredients:
sugar, brown sugar, shortening, egg, baking soda, vanilla, flour, rhubarb

Directions:
Preheat oven to 350 degrees; grease 9x13 inch pan.
Cream together both sugars and shortening.
Add egg and mix together.
Mix in ALL remaining ingredients and pour into prepared pan.
Sprinkle with a little cinnamon and sugar.
Bake for 35 minutes or until toothpic comes out clean.
Bob's Habanero Hot Sauce - Liquid Fire
Category: side-dish
By Bob Miller

Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce.  The sauce works wonders as a pick-up for Bloody Mary drinks.  Flavors meld wonderfully and the sauce keeps nicely for a long time.  Warning: A dash is all you need and it is best to use gloves when handling the habanera peppers.

Ingredients:
12  habanero peppers, seeded and chopped
1 (15.5 ounce) can sliced peaches in heavy syrup
½ cup dark molasses
½ cup yellow mustard
½ cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon ground allspice

Directions:
Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 1 quart

Calories: 22.5
Fat: 0.1 g
Carbohydrates: 5.3 g
Sugars: 4.4 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 242.6 mg
Ham and Swiss Asparagus Pie


Ingredients:
spaghetti, parmesan cheese, butter, eggs, ham, asparagus spears, swiss cheese, eggs, sour cream, dill weed, fresh chives

Directions:
Heat oven to 350 degrees F.  Grease 9-inch deep-dish pie pan or 9-inch square pan.  cook spaghetti to desired doneness as directed on package.  Drain; rinse with hot water.
In large bowl, combine cooked spaghetti, Parmesan cheese, butter and 2 eggs; toss lightly. Press evenly over bottom and up sides of greased pan to form crust.  Spread ham chunks over crust. Top with asparagus spears and mushrooms; sprinkle with with Swiss cheese.  In small bowl, combine 2 eggs, sour cream, dill weed and chives; beat well. Pour over cheese.
Bake at 350 degrees for 35 - 45 minutes or until crust is golden brown and a knife inserted near center comes out clean.  Let stand 15 minutes before serving. 6 to 8 servings.
You may substitute leaner ham to eliminate some of the salt.