xiaoxl/recipe_data huggingface dataset:
Couscous Salad


Ingredients:
chicken broth, water, couscous, sugar, Dijon mustard, lemon juice, red wine vinegar, olive oil, cherry tomatoes, cucumber, green onions, feta cheese

Directions:
Bring broth and water to boil in a medium saucepan.
Remove from heat.
Stir in couscous.
Cover.
Let sit for 5 minutes.
DRESSING: Whisk sugar, dijon mustard, lemon juice, and red wine vinegar together.
Whisk in olive oil slowly.
Transfer couscous to a large bowl and fluff with fork to separate the grains.
Add tomatoes, cucumbers, green onion and feta cheese.
Add dressing and toss.
Serve at room temperature.
CALZONE


Ingredients:
olive oil, red onion, mushrooms, black pepper, garlic cloves, andouille sausage, garlic sausage, basil, oregano, red pepper flakes, fresh parsley, cheese, cornmeal, parmesan cheese

Directions:
Preheat oven to 400ºF. In a large skillet over medium heat, add oil and when hot, add onion, red pepper and mushrooms; season with freshly ground black pepper. Sauté the vegetables until tender, about 5 minutes. Add garlic and sauté for 1 minute. Add sausages and cook for 5 minutes.
Transfer meat mixture to a medium bowl. Stir in Italian seasoning, oregano, basil, red pepper flakes, parsley, and pizza sauce; set aside.
On a floured work surface, place dough and pull under to form a ball; divide into 4 equal pieces. Pull under to form 4 balls and then roll it down to a round shape of about 9-inch diameter. Spread meat mixture over half side of the dough, leaving at least 1” of the edge; top cheese over meat mixture. Moisten the edge of the dough with water using damp fingers and fold over the top just past the filling, tap it down to keep in place. Take the extra dough and fold it over, going around, crimping it to seal the edge.
Sprinkle corn meal on a baking sheet, lined with silpat. Using a bench scraper, carefully transfer calzone on prepared baking sheet. Make air vents with the tip of a knife. Brush an egg wash over (1 egg yolk mixed with 1 tablespoons milk] and sprinkle lightly with grated parmesan cheese. Bake for 15-20 minutes or until golden. Let it rest for 10 minutes before slicing. Cut in half and serve with a side of marinara sauce and salad. Makes 4 calzones.
Mom's Sweet Potato Casserole


Ingredients:
sweet potatoes, salt, eggs, lemon juice, sugar, butter, vanilla, sweetened condensed milk, butter, flour, brown sugar, walnuts

Directions:
Cook 3-4 fresh sweet potatoes in plain water (chop potatoes into even pieces for faster cooking] when tender, drain and beat with mixer.
Mix together first 8 ingredients and pour into greased casserole dish.
Topping- Mix together remaining 4 ingredients, butter, flour, brown sugar and walnuts.And sprinkle on top of sweet potatoes.
Cook at 350 for 25 minute.
New Orleans Barbequed Shrimp
Category: seafood
By CYBERTIGER-2

This is a sure winner in any home. Be sure and cover the table with old newspapers to gather the shells and make clean up easy.  Make sure to have warmed French bread to dunk in the 'sauce'!  Bibs would be nice to protect your clothing from the sauce but not necessary.

Ingredients:
1 pound shrimp, heads off and unpeeled
½ cup butter
½ cup zesty Italian dressing
1 tablespoon lemon juice
2 teaspoons ground black pepper
⅛ teaspoon garlic powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Wash shrimp and drain well. Melt margarine/butter in a one quart casserole dish.  Add salad dressing, lemon juice, black pepper and garlic powder. Add shrimp to the casserole dish. Stir gently to cover the shrimp with the mixture. Cover and bake, stirring occasionally for 25  to 30 minutes or until shrimp are pink. Serve the shrimp hot on a large platter and place the sauce in individual bowls so that you can easily 'dunk' bread in the sauce!

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 871.1
Fat: 72.1 g
Saturated fat: 32.4 g
Carbohydrates: 7.7 g
Sugars: 2.9 g
Dietary fiber: 0.9 g
Protein: 47.1 g
Cholesterol: 467.1 mg
Sodium: 1666.1 mg
Fisherman's Catch Chowder
Category: soups-stews-and-chili
By CORWYNN DARKHOLME

This is a very savory fish chowder, and anyone who is a seafood lover will love this recipe! Use any combinations of the following fish: halibut, flounder, ocean perch, pike, rainbow trout, or haddock. (Double recipe for 5-quart slow cooker.)

Ingredients:
1 ½ pounds cod fillets, cubed
1 (16 ounce) can whole peeled tomatoes, mashed
1 (8 ounce) jar clam juice
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrots
½ cup dry white wine
¼ cup chopped fresh parsley
¼ teaspoon dried rosemary
1 teaspoon salt
3 tablespoons all-purpose flour
3 tablespoons butter, melted
⅓ cup light cream

Directions:
In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours. One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 4 servings

Calories: 343.5
Fat: 14.4 g
Saturated fat: 7.9 g
Carbohydrates: 14.7 g
Sugars: 4.9 g
Dietary fiber: 2.4 g
Protein: 34.6 g
Cholesterol: 116.9 mg
Sodium: 1063.5 mg
Rice Pudding With Chai Spices


Ingredients:
arborio rice, medium-grain white rice, sugar, salt, crystallized ginger, ground cinnamon, ground cardamom, ground allspice

Directions:
Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil.
Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes.
Mix in ginger and spices.
Spoon warm into bowls, or chill in refrigerator for several hours.
Mom's Awesome Macaroni Salad- Enough to Feed a Crowd


Ingredients:
elbow macaroni, mayonnaise, white vinegar, sugar, garlic powder, seasoning salt, black pepper, light chunk tuna in water, baby shrimp, hard-boiled eggs, cucumber, sweet onion, paprika

Directions:
Cook elbow macaroni per package directions; drain and rinse in cold water.
While the macaroni is cooking, chop the onion and seed and chop the cucumber.
In a large bowl, whisk together the mayonnaise, vinegar, sugar, seasoned salt, and black pepper. Stir in the drained chunk light tuna,baby shrimp,chopped onion and chopped cucumber and mix all ingredients thoroughly. Chop 4 of the hard boiled eggs and add to the mixture. Stir in the drained elbow macaroni. This may seem to be "runny" initially but it firms up nicely as it cools. Slice the remaining 2 hard boiled eggs and place on top; garnish the top of the salad by sprinkling with paprika. Cover and place in the refrigerator and allow it to cool for at least 1-2 hours prior to serving; ideally chilling it overnight is better so the flavors can mingle.
Portuguese Arroz Con Mariscos-Seafood and Rice


Ingredients:
garlic cloves, cider vinegar, olive oil, yellow onion, green bell peppers, tomato sauce, beer, short-grain rice, water, salt, black pepper

Directions:
in a large pot mix seafood with enough beer to cover.
cook the seafood over medium heat for about 5 minutes or just enough so the seafood can warm up in the beer.
remove the mixture from the pot and let it sit in the beer.
dice the onions, garlic and green pepper.
heat the olive oil and saute the onion, pepper and garlic until lightly browned.
add the tomato sauce, 1 bottle of beer and the seafood mix and continue cooking that for about 5 minutes over medium heat.
stir in the remaining ingredients and bring to a boil.
reduce the heat to low, stir the mixture well, cover it and cook for 30 minutes. (do NOT stir] or until the liquid has evaporated.
Simple Tuna Noodle Casserole


Ingredients:
milk, peas, canned tuna, cooked pasta

Directions:
MIX soup, milk, peas, tuna and cooked noodles
Transfer to a casserole dish.
Bake at 400°F for 15 min (may vary a few minutes either way depending on your oven].
Let cool 5-10 minutes before serving.
Italian Vegetable Saute


Ingredients:
broccoli florets, cauliflower florets, onion, snow peas, garlic cloves, butter, olive oil, parmesan cheese, water

Directions:
Cut broccoli and cauliflower into bite sized pieces.  Peel and slice broccoli stalks and cut into 1/4 inch thick coins.  Steam or boil for 3 minutes.  Drain and set aside.
in large saute pan, saute onion and garlic in butter and oil for 2 minutes.  Add 2 tablespoons of water, snow peas, broccoli and cauliflower to pan.  Sprinkle with seasoning blend, toss to distribute seasonings, cover and saute an additional 5 to 7 minutes.
When vegetables are heated through and still tender crisp add 1/4 cup grated parmesan cheese.
Season to taste with salt & pepper. Toss and serve hot.
Lentil and Rhubarb Curry With Potatoes and Peas


Ingredients:
ground coriander, ground cumin, ground turmeric, ground fennel, ground black pepper, red pepper flakes, unsalted butter, onion, shallots, fresh ginger, sea salt, kosher salt, garlic cloves, green cabbage, potatoes, rhubarb, French lentils, dark brown sugar, bay leaf

Directions:
For the Spice Blend: In a bowl, stir together all the ingredients.
For the Lentils: In a heavy 3 to 4 quart saucepan, melt the butter over medium heat.  Add the onion, shallots, ginger, and a large pinch of salt, cover and cook, stirring occasionally, until the onion is soft, 8-10 minutes.  Uncover, stir in the garlic and the spice blend, and cook, stirring, for 2 minutes.
Add the cabbage, potatoes, rhubarb, lentils, brown sugar, and bay leaf, along with enough cold water to cover by 1 inch. Raise the heat to high and bring to a boil, then reduce the heat and simmer gently, uncovered, until the lentils are tender, about 30 minutes. Stir occasionally and add more water as necessary to keep the dish fairly soupy.
When lentils are tender, season with salt to taste, stir in the peas, and simmer until the peas are just tender, about 4 minutes.
Summery Brown Rice Salad With Fresh Herbs


Ingredients:
brown rice, fresh parsley, fresh basil, of fresh mint, onion, garlic clove, cucumber, olive oil, fresh lemon juice, pine nuts, salt, fresh ground pepper

Directions:
At least a few hours before you plan to serve this dish, cook the brown rice according to the package directions.  Allow it to cool for about an hour.
Chop the herbs and veggies.  Whisk the oil and lemon juice together.
Mix rice, herbs, veggies, dressing, and pine nuts (if using].  Season to taste with salt and pepper.  Refrigerate for at least one hour to let the flavors marry.
Caramel Apple Salad


Ingredients:
fat-free cool whip, sugar-free fat-free butterscotch pudding, skim milk, apples, small marshmallows

Directions:
Cut and peel apples., Make pudding, Add Marshmallows and coolwhip to pudding, Add cut up apples., Enjoy!
Air Fryer Balsamic-Glazed Chicken Wings
Category: appetizers-and-snacks
By lutzflcat

Put a big stack of napkins on the table because once you start eating these crispy, sticky, sweet glazed chicken wings, you won't want to stop. This can be an appetizer for four or main course for two.

Ingredients:
cooking spray
3 tablespoons baking powder
1 ½ teaspoons salt
1 ½ teaspoons freshly ground black pepper
1 teaspoon paprika
2 pounds chicken wings, split and tips discarded
⅓ cup water
⅓ cup balsamic vinegar
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons chili sauce (such as Heinz®)
2 cloves garlic, minced
1 teaspoon water
¼ teaspoon cornstarch
1  green onion, thinly sliced
¼ teaspoon toasted sesame seeds

Directions:
Preheat an air fryer to 380 degrees F (190 degrees C). Coat the fryer basket with cooking spray. Whisk baking powder, salt, pepper, and paprika together in a small bowl. Place baking powder mixture in a bag, add some of the chicken wings, and shake the bag to coat. Remove wings from the bag, shaking off excess powder, and repeat until all wings are coated with baking powder mixture. Lightly spray the wings with cooking spray, place in the prepared air fryer basket, and cook for 20 minutes, shaking and flipping the wings halfway through. Increase the temperature to 400 degrees F (200 degrees C) and cook until crispy, about 5 minutes more. Depending on the size of your air fryer, you may have to cook the wings in batches. Meanwhile, combine 1/3 cup water, balsamic vinegar, soy sauce, honey, chili sauce, and garlic in a saucepan over medium heat. Bring to a low boil and cook until sauce has reduced, about 15 minutes. Whisk together 1 teaspoon water and cornstarch in a small bowl and pour into the sauce; stir until sauce has thickened. Place crispy wings into a large bowl, drizzle with sauce, and toss until well coated. Garnish with sliced green onion and sesame seeds, and serve immediately.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 457.6
Fat: 22.8 g
Saturated fat: 6.3 g
Carbohydrates: 32.8 g
Sugars: 23.7 g
Dietary fiber: 1.6 g
Protein: 32.6 g
Cholesterol: 95.3 mg
Sodium: 4268.6 mg
Lemon Buttermilk Cupcakes


Ingredients:
all-purpose flour, cornmeal, baking powder, baking soda, kosher salt, granulated sugar, unsalted butter, eggs, lemon, vanilla extract, buttermilk, powdered sugar, lemon juice

Directions:
Preheat oven to 350ºF. Line a standard-sized muffin tin with cupcake papers.
Sift together flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Set aside.
In a large mixing bowl, beat together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs and egg yolk and beat until smooth, scraping down the sides of the bowl as needed. Mix in lemon zest, juice, and vanilla.
Add flour mixture, 1/2 cup at a time, alternating with buttermilk, beating well after each addition. Mix until no dry flour remains.
Divide batter evenly among prepared cups. Don't overfill, each cup should be no more than 2/3 full, or about 3 tablespoons each. Bake for 16 to 18 minutes or until edges are lightly golden brown and a toothpick inserted into the center comes out clean. Place pan on a wire rack and cool for 10 minutes, then remove cupcakes from tin and allow to cool completely.
Meanwhile, to prepare glaze, sift powdered sugar into a bowl. Slowly add lemon juice and whisk until smooth; add 1 to 2 drops of food coloring if desired. Dip tops of cooled cupcakes in glaze, then quickly flip and place on wire rack. Sprinkle with nonpareils or sugar pearls, if desired. Glazed cupcakes are best enjoyed the day they are made, although unglazed cupcakes will keep, stored in an airtight container, for up to 5 days.
Scallop and Shrimp Chowder


Ingredients:
onions, celery, garlic cloves, yukon gold potatoes, salt, pepper, flour, skim milk, anise, thyme, sea scallops, shrimp, half-and-half

Directions:
Saute onion and celery in skillet or dutch oven coated with cooking spray for about 5 minutes (or until tender].
Add minced garlic and saute another minute.
Add diced potato, 1/2 teaspoons salt, and 3/4 teaspoons pepper; cook another 2 minutes.  Sprinkle flour over potato mixture and cook another minute or two.
Add clam juice and skim milk; bring just to a boil, stirring constantly, and then reduce heat immediately.  Simmer for about 20 minutes, or until potatoes are tender.
With a slotted spoon, remove at least 2 cups of potato/celery/onion mixture.  Puree and add back to soup.
Stir in remaining salt and pepper, as well as aniseseed and thyme.  (Note re: anise -- it makes a big difference in flavor if you can buy whole aniseseed and grind it yourself.  If not, just use bottled ground anise.]  Simmer 10 minutes.
Add scallops and shrimp; cook about 5 minutes, or until shellfish are cooked.
Add half-and-half and cook a few more minutes, until heated thoroughly.
Chicken and Vegetable Bake


Ingredients:
boneless skinless chicken breast halves, black pepper, garlic powder, potatoes, green beans, water chestnuts

Directions:
Sprinkle chicken with pepper and garlic powder., Put chicken in bottom of slow cooker., Pour half of the dressing over meat, making sure all pieces are glazed., Add potatoes, vege's and water chestnuts., Pour remaining dressing over them, making sure vege's are all lightly coated., Cover., Cook on high 4 hrs or on low 7-8 hours.
herb bread


Ingredients:
water, water, butter, flour, sugar, powdered milk, salt, fresh basil, oregano, fresh thyme

Directions:
add ingredients in this order to bread machine., bake on basic cycle., note---- if using dried herbs halve the amounts.
Salt and Pepper Prawns with Lime and Chilli Dipping Sauce


Ingredients:
szechwan pepper, black peppercorns, sea salt, brown sugar, rice vinegar, garlic, red chile, coriander leaves, lime juice

Directions:
For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves.
Cool, then add reamaining sauce ingredients.
Season to taste with salt and pepper.
Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool.
Grind roasted peppers, salt and rice flour until coarsely ground.
Place prawns in bowl and sprinkle with pepper mixture to coat.
Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through.
Drain on absorbent paper.
Serve prawns immediately with dipping sauce and lime wedges to the side.
Spicy Mexican Cornbread


Ingredients:
cornmeal, all-purpose flour, sugar, baking powder, salt, milk, bacon grease, onion, cheddar cheese

Directions:
Mix all Ingredients together in a bowl till smooth.
Pour in a greased 8x8 or 9x9 pan (square] at 425°F for 20-25 minutes.
Addictive Sesame Chicken
Category: world-cuisine
By MISSFAVOR

My family begs for this dish!  Much easier to prepare than the ingredient list indicates. If you are a fan of Chinese food, prepare to become ADDICTED to this yummy sesame chicken. Serve over jasmine rice.

Ingredients:
2 tablespoons soy sauce
1 tablespoon dry sherry
1 dash sesame oil
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons water
¼ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon canola oil
4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
1 quart vegetable oil for frying
½ cup water
1 cup chicken broth
¼ cup distilled white vinegar
¼ cup cornstarch
1 cup white sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon red chile paste (such as Thai Kitchen®)
1 clove garlic, minced
2 tablespoons toasted sesame seeds

Directions:
Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 744.5
Fat: 37.1 g
Saturated fat: 5.4 g
Carbohydrates: 68.6 g
Sugars: 50.8 g
Dietary fiber: 0.9 g
Protein: 34.3 g
Cholesterol: 87.7 mg
Sodium: 1405 mg
Fresh Cherry Cobbler
Category: desserts
By Miranda Williams

This is a delicious cherry cobbler made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product.

Ingredients:
½ cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
2 cups pitted sour cherries
¾ cup white sugar
1 tablespoon all-purpose flour

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes. In a medium bowl, stir together 1 cup of  flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir. Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

Prep time: 1 hr
Cook time: 1 hr
Total time: 2 hrs
Yields: 12 servings

Calories: 244.2
Fat: 8.3 g
Saturated fat: 5.1 g
Carbohydrates: 41.8 g
Sugars: 32.3 g
Dietary fiber: 0.7 g
Protein: 2.2 g
Cholesterol: 22 mg
Sodium: 93.8 mg
Master Class Barbecue Sauce


Ingredients:
dark brown sugar, chili powder, black pepper, sage, ground allspice, garlic granules, salt, ground cloves, cayenne, white vinegar, honey, Worcestershire sauce, soy sauce, ketchup

Directions:
Combine all dry ingredients in a nonreactive saucepan.  Blend in the vinegar, honey, Worcestershire sauce, and the soy sauce.  Bring the mixture to a boil.
Stir in the ketchup, being careful that the mixture doesn't pop and splatter.  Reduce the heat and simmer for 30 minutes, stirring occasionally.
If canning, pour sauce into warm sterilized jars and process in a water-bath canner for 5 minutes.  Otherwise, put into containers with tight-fitting lids and store in refrigerator.
Cajun Syrup Cake (GÂteau De Sirop)


Ingredients:
flour, baking soda, salt, ground ginger, cinnamon, ground nutmeg, sugar, eggs, vegetable shortening

Directions:
Combine dry ingredients.
Then in a mixing bowl add milk, eggs 1 at a time, shortening & cane syrup.
Beat gently only till all ingredients are mixed together (do not overbeat!].
Pour batter into bundt pan, tube pan or deep cake pan & bake at 350°F for 30-35 minutes.
Pink Mocha Martini


Ingredients:
vanilla vodka, Chambord raspberry liquor, Kahlua

Directions:
Pour ingredients into a cocktail shaker half-filled with ice, shake and strain into a chilled martini glass.
For more dramatic appearance, keep Chambord separate and pour in slowly at end - it will settle to the bottom.
Enjoy!
Best Ham & Bean Soup


Ingredients:
water, fresh water, ham bone, fresh parsley, fresh garlic, dried thyme leaves, dry mustard, chili powder, paprika, celery, olive oil, tomato puree, ketchup, molasses, brown sugar, water, cracked black pepper, pasta shells

Directions:
Quick Soaking Beans: Heat beans and water until boiling, remove from heat. Cover and soak beans for 1 hour.
Pressure Cooker: After quick soaking beans, drain and rinse. Add fresh water, the ham bone and seasonings. Cover and heat equivalent to 15 lbs PSI; time for 7 minutes, plus 1 minute per 1000 ft above sea level. Remove from heat, to allow pressure reduce normally.
Soup Ingredients: Uncover, add the remaining soup ingredients (except pasta]; simmer 45 minutes. Stir in pasta and simmer 15 more minutes, or until tender.
Blueberry BBQ Sauce


Ingredients:
fresh blueberries, sugar, ketchup, garlic cloves, salt

Directions:
Place all ingredients into a saucepan.
Bring to a boil, lower to simmer, cook for 15 minutes until slightly thick, stirring occasionally.
Let it cool slightly.
Pour into blender and puree.
Use as you would any bbq sauce, on chicken, pork, or tuna.
Clean Plate Hamburger Pie


Ingredients:
potato, lean ground beef, onion, water, green beans, salt, pepper, egg, milk, cheddar cheese

Directions:
Cook potatoes in boiling salted water until tender, about 20 minutes; drain.
Meanwhile, in large frying pan, cook ground beef and onion until meat is lightly browned and onion is tender; drain off fat.
Stir in green beans, tomato soup, water, salt and pepper.
Turn mixture into a 1 1/2 quart casserole.
Mash potatoes while hot; blend in egg.
Add enough milk to make potatoes fluffy.
Season potatoes to taste with salt and pepper.
Spread or drop potato mixture on top of meat mixture.
Sprinkle with cheese.
Bake, uncovered, at 350 degrees for 20 to 25 minutes until cheese is melted and sauce is bubbly.