xiaoxl/recipe_data huggingface dataset:
Sue's Apple Martini


Ingredients:
vanilla vodka, lemon juice, cranberry juice

Directions:
Add ice, apple infused vodka, DeKuyper Sour Apple Pucker schnapps, vanilla vodka, lemon juice, and cranberry juice coctail shaker.
Shake well for 4 seconds.
Pour into a martini glass.
Blueberry Breakfast Scones


Ingredients:
all-purpose flour, caster sugar, baking powder, salt, unsalted butter, eggs, heavy cream, fresh blueberries, frozen blueberries

Directions:
Preheat an oven to 400*.
Line a baking tray with parchment paper.
Pulse the flour, sugar, baking powder and salt in a food processor, until fully combined. Add the butter and continue pulsing until it is roughly combined. There will still be lumps of butter. Tip the mixture into a bowl, and stir in the eggs and cream with a knife. Gently mix in the blueberries with your hands.
Turn the dough out onto a lightly floured surface and press it into a 6 x 6-inch square. Cut the pastry into quarters, then halve each quarter. Place the scones onto the prepared baking tray and brush with the egg and milk glaze. Bake for 15-20 minutes, or until golden. Serve warm with butter, if you like.
Osso Bucco


Ingredients:
olive oil, onion, garlic, plain flour, tomatoes

Directions:
Heat 2 Tbls olive oil in frypan or directly in a large shallow casserole dish.
Add the onion and cook over low heat until soft and golden.
Add garlic and cook for 1min.
Remove from the pan.
Dust veal with flour and brown both sides in the hot pan in batches and remove.
Return the onion to the casserole and stir in any remaining flour.
Slowly stir in tomatoes, coke and stock and add French onion soup powder.
Combine well.
Return the veal to the casserole and bring to boil, stirring.
Cover and reduce heat to low so that the casserole is only just simmering, or place in your oven.
Cook on low heat for 2½-3 hours, or until the meat is almost falling off the bone.
Thicken juices with a little cornflour and water if necessary.
Serve over plain rice.
Sprinkle with chopped parsley.
Note: The addition of chopped celery and sliced carrots visibly enhances this dish.
Whipped Strawberry Cream Cheese Frosting
Category: desserts
By Anonymous

Light, fluffy frosting that also holds well for piping.

Ingredients:
½ cup heavy whipping cream
1 (4 ounce) package cream cheese, softened
¼ cup butter, softened
¼ cup strawberry puree
½ teaspoon vanilla extract
1 ¼ cups confectioners' sugar

Directions:
Chill a large glass or metal bowl and the beaters from an electric mixer for 30 minutes. Beat heavy cream in the chilled bowl with the electric mixer until stiff peaks form, about 5 minutes. Beat cream cheese in a separate bowl until creamy, 1 to 2 minutes. Add butter; mix until well blended, 1 or 2 minutes. Stir in strawberry puree and vanilla extract. Add confectioners' sugar and mix until well blended. Fold the whipped cream into the cream cheese mixture; lift and fold gently until whipped cream is evenly incorporated.

Prep time: 15 mins
Total time: 45 mins
Yields: 15 cupcakes

Calories: 121.8
Fat: 8.6 g
Saturated fat: 5.4 g
Carbohydrates: 10.8 g
Sugars: 10.2 g
Protein: 0.8 g
Cholesterol: 27.3 mg
Sodium: 48.2 mg
Chewy or Crunchy Flapjacks


Ingredients:
porridge oats, rolled oats, margarine, golden syrup, sugar

Directions:
Put the margarine, sugar & golden syrup in saucepan (or microwaveable bowl if using a microwave oven] and heat until it is all liquid.
Meanwhile line the a square shallow baking tin with greaseproof paper. (about 8-inch tin].
Mix all the oats into the liquid.
Put the mixture into the baking tin & press flat.
Bake at 175 deg C (Gas Mark 4 or about 350 F] for 25 to 30 minutes.
Warning: the timing is tolerant but accuracy in temperature is critical.
Slice into 8 fingers before it sets but leave in place in tin.
Leave to cool and set.
Crunchy Flapjack:.
The recipe is identical to chewy version but cook at 15 deg (one Gas Mark] hotter.
Fruit Flapjack:.
The recipe is identical to above but mix in some raisins and/or sultanas before baking.
Chimichanga Calzone


Ingredients:
cream cheese, cheddar cheese, green chilies, garlic clove, butter, chipotle hot sauce

Directions:
Preheat the oven at 450.
Place chicken, cheeses, chillies, garlic & olives into a food processor until it becomes a paste.
Use spray or oil on a pan & then roll out the pizza crust.
Place filling on the thinned out pizza dough crust & then wrap like a burrito pinching the edges so that the cheese stays inside.
Brush the top with melted butter if desired.
Place in the oven until browned (15 minute depending on your pizza dough].
Slice and place on plates followed by a drizzle of my fav. Chipotle hot sauce, "Taco bell Bold & Creamy Chipotle Sauce".
Teisennau Eog Dyfrdwy (Welsh Salmon Fish Cakes).


Ingredients:
salmon, chives, potato, salt, pepper, butter, lemon zest, parsley

Directions:
Boil the potatoes until tender.
Mash well with 1 Tablespoon of the butter and mix in the salmon, parsley, chives and lemon zest.
Season to taste with salt and pepper.
Turn out onto a floured surface, divide into 8 portions and shape into cakes.
Fry in 2 Tablespoons butter mixed with oil until golden brown on each side. Drain on kitchen paper.
Serve as a starter on a bed of lettuce with soured cream and chive dressing or as a main course garnished with parsley and lemon wedges.
Traditional Biscuits N' Gravy (W/Sausage - Gluten Free)


Ingredients:
onion, butter, margarine, cornstarch, milk, salt, ground black pepper, Gluten Free Buttermilk Biscuits

Directions:
Cook 2 sausage links and 1 tsp onion in a medium sized saucepan over medium-high heat until no longer pink in center (cover partway through to speed up cooking]. Remove sausage, leaving behind drippings and onion.
Reduce heat to low and add 1 tbsp butter. Meanwhile cut up the sausage into small pieces and set aside.
When butter is melted, add 1.5 tbsp cornstarch and whisk into butter until it is fully mixed into a thick paste.
Increase heat to high and add milk. Immediately whisk until flour paste dissolves. Reduce heat to med-high or medium once gravy begins to thicken.
Return sausage to pan, stirring in 1/8 tsp salt and pepper to taste (recommend a little less than an 1/8 tsp pepper].
Reduce heat to low once it reaches desired thickness stirring occasionally (estimating 1-3 minutes].
Place biscuits on serving plates and split in half arranging so they are open-faced. Pour a generous amount of the gravy mixture over each biscuit letting it spill over the sides onto the plate.
NOTE: You can leave the gravy in the pan covered over very low heat while you cook other things until you are ready to serve. If it thickens too much, simply add a little more milk to thin it out.
Lemon-Pepper Chicken
Category: meat-and-poultry
By Bren

Moist and tasty, these chicken breasts are a staple at our house. Four 7-ounce breasts will yield 6 servings that are a smidgen over 4 1/2 ounces. For best results, try to use chicken breasts that are roughly the same size. Check the internal temperature at 10 minutes if sizes are irregular or if they are thicker than normal.

Ingredients:
2 teaspoons lemon-pepper seasoning
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
2 tablespoons avocado oil, or as needed
4 (7 ounce) boneless, skinless chicken breasts

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Combine lemon-pepper, oregano, and pepper in a small bowl; pour onto a plate. Pour 1 to 2 tablespoons avocado oil into the bottom of a skillet, just enough to cover the bottom, and heat over medium-high heat until it shimmers. Dredge both sides of the chicken in the seasoning and place into the shimmering oil. Sear until golden, about 3 minutes on each side. Transfer to the prepared baking sheet. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 188.7
Fat: 7.9 g
Saturated fat: 1.4 g
Carbohydrates: 0.3 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 27.5 g
Cholesterol: 75.2 mg
Sodium: 219.5 mg
Cherry Chocolate Brownies


Ingredients:
butter, sugar, eggs, vanilla, unsifted flour, baking powder, salt, Quicker Quaker Oats, maraschino cherry, walnuts, pecans, vegetable shortening

Directions:
Heat oven to 350°F.
In 2-quart heavy saucepan on low heat, melt 1 cup chocolate  chips with butter, stirring constantly; remove from heat. Stir in sugar, eggs  and vanilla.
Gradually add flour, baking powder and salt to chocolate  mixture. Fold in oats, nuts, 1/2 cup chocolate chips and 1/3 cup chopped  cherries.
Spread into greased 9 x 13" pan.
Bake at 350 F for about 25  minutes, or until toothpick inserted in center comes out clean.
Cool on rack.
Cut brownies 4 by 6 across pan to make 24 squares.
Sprinkle remaining chopped  cherries over top.
In small heavy saucepan on low heat, melt remaining 1/2 cup  chocolate chips and shortening, stirring constantly.
Drizzle chocolate over  top of brownies to make a lacey pattern.
Chill about 15 minutes to set  chocolate. Recut brownies.
>From the Kitchen of: Carole  Source: Ghiradell  i.
South African Koeksisters
Category: bread
By Anonymous

This is an Afrikaner recipe for Koeksisters (cake sister) or South African donuts. These are loosely based on a similar Dutch pastry.

Ingredients:
3 cups white sugar
2 cups water
3  1/4-inch-thick slices peeled fresh ginger
½  lemon, zested in large strips
1 teaspoon lemon juice
2 cups cake flour
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons cold unsalted butter, cut into chunks
½ cup milk
2 cups oil, or as needed

Directions:
Combine sugar, water, ginger, lemon zest, and lemon juice together in a saucepan; bring to a boil, reduce heat to medium, and cook for 10 minutes. Cool syrup to room temperature, transfer to a container, and refrigerate until flavors blend, 8 hours to overnight. Sift flour, baking powder, and salt together in a bowl. Rub the butter into the flour mixture with your fingertips until mixture has a cornmeal texture. Add the milk; mix until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 2 hours. Turn the dough out onto a lightly floured work surface and roll into a 5x14-inch rectangle about 1/4-inch thick. Cut the dough into twenty eight 1/2-inch wide strips. Twist pairs of strips together and pinch the ends together. Repeat for all of the strips. Cover strips with a clean cloth and let rest for 15 minutes. Heat about 2-inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place a wire rack over a baking sheet. Pour some of the cold syrup into a bowl and return remaining syrup to the refrigerator. Working in batches, fry koeksister twists in hot oil until twists swell and are golden brown, 2 to 5 minutes. Remove koeksisters from hot oil with a slotted spoon and immediately immerse in cold syrup for 10 seconds. Transfer soaked koeksisters to prepared wire rack to cool. Replenish cold syrup as necessary.

Prep time: 20 mins
Cook time: 15 mins
Total time: 10 hrs 50 mins
Yields: 18 servings

Calories: 223.7
Fat: 4 g
Saturated fat: 1.2 g
Carbohydrates: 46.4 g
Sugars: 33.7 g
Dietary fiber: 0.3 g
Protein: 1.6 g
Cholesterol: 3.9 mg
Sodium: 117.7 mg
Meringue Cookies
Category: desserts
By Pat K.

This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.

Ingredients:
2  egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
1 teaspoon vanilla extract
¾ cup white sugar
1 cup semisweet chocolate chips

Directions:
Preheat oven to 300 degrees F (150 degrees C).   To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet. Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix.  Fold in chocolate chips. Drop by teaspoonfuls on  pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.

Yields: 2 dozen

Calories: 119.2
Fat: 4.2 g
Saturated fat: 2.5 g
Carbohydrates: 21.4 g
Sugars: 20.2 g
Dietary fiber: 0.8 g
Protein: 1.2 g
Sodium: 35.1 mg
Make-It-Yourself Buttermilk


Ingredients:
milk, lemon juice

Directions:
Pour in the lemon juice or white vinegar in a glass-measuring cup and add enough milk to make 1 cup total liquid. Stir well to combine and let stand for 10 minutes so the mixture begins to curdle.
Use as needed in a recipe or cover and refrigerate until needed. If you need less, adjust the measurements accordingly. Now you're not only saving money but there is also no more waste when it comes to buttermilk!
Fresh Salsa
Category: appetizers-and-snacks
By bbmchicago

I love salsa. I always make it. I made this one and brought it to work. Everyone raved. It is the best salsa I have ever had. The jicama really makes a difference.

Ingredients:
6  roma tomatoes, diced
3  fresh jalapeno peppers, seeded and chopped
¼  red onion, chopped
3  green onions, chopped
2 cloves cloves garlic, crushed
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 ½ teaspoons ground cumin
1 small jicama, peeled and chopped
1 (10 ounce) can diced tomatoes with green chilies, drained
salt and ground black pepper to taste

Directions:
Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

Prep time: 45 mins
Total time: 45 mins
Yields: 9 cups

Calories: 9.1
Fat: 0.1 g
Carbohydrates: 2.1 g
Sugars: 0.8 g
Dietary fiber: 0.8 g
Protein: 0.3 g
Sodium: 16.9 mg
Bourbon-Pecan Pound Cake


Ingredients:
shortening, sugar, eggs, all-purpose flour, baking powder, salt, ground nutmeg, sour cream, Bourbon, pecans, powdered sugar, Bourbon, water

Directions:
In a large mixing bowl, cream shortening; gradually add in sugar, beating well using an electric mixer on medium speed.
Add in eggs, one at a time, beating well after each addition.
In another bowl, combine flour, baking powder, salt, and nutmeg; set aside.
In another bowl, combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
Mix just until blended after each addition.
Fold in pecans.
Pour batter into a greased/floured 10-inch tube pan.
Bake in a 325° oven for 1 hour and 10 to 15 minutes or until pick comes out clean.
Cool cake in pan on a wire rack for 10-15 minutes.
Remove cake from pan and cool completely on a wire rack.
In a bowl, combine all the glaze ingredients; stir well.
Drizzle glaze over cooled cake.
Microwave Green Bean With Almonds


Ingredients:
butter, margarine, salt, frozen green beans

Directions:
Place almonds and butter in a 1-quart casserole.
Microwave uncovered on full power, stirring every minute, until golden, 2 to 3 minutes.
Remove almonds from dish.
Place salt and beans into same dish.
Cover tightly and microwave on full power for 3 minutes; stir.
Cover and microwave until tender, 3 to 5 minutes longer.
Stir in almonds. YUM.
Frosty Peach Pie Supreme


Ingredients:
peach yogurt, graham cracker crust

Directions:
Finely chop half of the peaches and place in a bowl., Stir in the yogurt., Fold in whipped topping., Spoon into crust., Cover and freeze for 4 hours or until firm., Refrigerate for 45 minutes before slicing., Top with remaining peaches.
Pad Thai (Vegan)


Ingredients:
garlic cloves, yellow onion, green onion, carrots, button mushrooms, lemons, hoisin sauce, tofu, peanut butter

Directions:
Saute the garlic and onion in a large, deep frying pan.
After a couple minutes, add the tofu and green onion. Let it fry away without stirring.
After a few more minutes, throw the peanut butter glob in the center and pile on the grated carrot, frozen peas, and mushrooms.
Put the lemon juice, hot sauce and hoisin sauce on top as well, still without stirring it yet.
Let everything cook away over a medium heat for another 5 minutes or until the vegetables have reached a nice consistency.
Give the heap a big stir.
Soak the rice noodles in boiled water for 5-8 minutes and mix them in well with the fried vegetable mixture.
Squeeze on a bit more lemon, serve and enjoy.
Baileys Shiver


Ingredients:
"irish cream"

Directions:
Drop 2 large ice cubes into a blender., Add Baileys Original Irish Cream., Blend until completely smooth., Serve in a tall glass.
Hot Malted Chocolate for Two


Ingredients:
milk, chocolate chips, vanilla

Directions:
"Combine all ingredients in small saucepan and cook over low heat until chocolate melts."
Three Cheese Garlic Biscuits


Ingredients:
Bisquick, milk, cheddar cheese, mozzarella cheese, parmesan cheese, garlic powder

Directions:
Combine dry ingredients.
Stir in milk.
Place round spoonfuls of dough onto a baking sheet and flatten to 1/2-inch thickness with your hand.
Bake at 450 degrees for 8-10 minutes.
Grecian Pasta


Ingredients:
chicken broth, kalamata olive, salt, black pepper, fresh oregano, parsley, penne pasta, olive oil, butter, garlic cloves, feta cheese, fresh basil

Directions:
The sauce for this recipe is to be cooked quickly over a high flame so it is recommended that you have all ingredients preped and ready when you begin.
Start by placing the olive sauce ingredients into a bowl and set aside. Place pasta into a large pot of boiling salted water. (Penne generally takes 10-12 minutes to cook al dente].
When pasta is about 3-4 minutes from done, melt the olive oil and butter in a skillet over medium-high heat and brown the garlic. Add the olive sauce and let it simmer until pasta is ready.
Drain pasta well, return it to the pot and stir in 2/3 of the sauce. Place the pasta onto a serving plate and pour the rest of the sauce over top. Sprinkle with feta cheese and fresh basil.
Zucchini Scramble


Ingredients:
zucchini, onion, diced tomatoes, basil, cheese

Directions:
"On medium high heat, cook zucchini and onions 5-6 minutes in oil until soft. Add basil and tomatoes, cook 6 more minutes. Sprinkle cheese on top and eat. Enjoy with some nice crusty bread, with crackers or as a side dish. Note: This is how the recipe was written. Use your own judgement on cooking times. I think 6 more minutes is a bit too long for tomatoes."
Simple Artichoke Dip
Category: appetizers-and-snacks
By Dawn

Serve with sliced baguettes or pita chips.

Ingredients:
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 to 8 servings

Calories: 293.3
Fat: 28.2 g
Saturated fat: 5.7 g
Carbohydrates: 5.1 g
Sugars: 0.4 g
Dietary fiber: 1.2 g
Protein: 5.9 g
Cholesterol: 22 mg
Sodium: 561.4 mg
My Southern Pineapple Dressing


Ingredients:
unsalted butter, sugar, vanilla, eggs, milk, crushed pineapple, dried cranberries, pecans

Directions:
In large bowl, cream butter, sugar and vanilla.
Add eggs, milk and pineapple, mix well.
Stir in "craisins" and pecans.
Fold in bread.
Pour into greased 13x9-inch glass baking dish, do not smooth flat--leave tiny peaks.
Bake, uncovered, in 350ºF oven for 35-45 minutes until caramelized and peaks are tinged brown.
I serve this warm, not hot.
Goes great with turkey, ham, chicken, and pork as a side dish.
Leftovers even go great re-heated with vanilla or butter pecan ice cream!
Gourmet Mashed Potato Casserole


Ingredients:
potatoes, sour cream, cottage cheese, onion, butter, margarine, pepper, salt, parmesan cheese

Directions:
Boil potatoes in salted water to cover until tender.
Mash or rice potatoes.
Whiles still hot, add sour cream, cottage cheese, onion, butter or margarine, pepper and salt, and mix well.
Place in casserole.
Sprinkle parmesan on top.
Bake in preheated 325 degree oven for 30 minutes.
Recipe easily doubled.
Sweet-Potato Salad With Mustard Vinaigrette


Ingredients:
sweet potatoes, Dijon mustard, white wine vinegar, apple cider vinegar, salt, olive oil, scallions

Directions:
Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces.
Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes or boil which ever you prefer.
While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes.
Add scallions and salt to taste and gently toss.
Salad (without scallions] can be made 2 hours ahead. Toss in scallions just before serving.
Snow Peas with Sesame Seeds


Ingredients:
water, snow peas, butter, sesame seeds, shallot, ground black pepper

Directions:
Pour the water into a saucepan., Bring to a boil and add the snow peas to the pan., Blanch them for 1 minute and drain., Melt the butter in a nonstick frying pan., Add the sesame seeds and brown them lightly., Add the snow peas, shallots, and pepper., Saute for 1 minute and serve.
Aarsi's Ultimate Tofu Curry


Ingredients:
medium firm tofu, green chili peppers, garam masala, coriander powder, red chili powder, turmeric, asafoetida powder, salt, olive oil, diced tomatoes, green peas, bay leaves, red onion, tap water

Directions:
1]   Start by adding olive oil in the pressure cooker.  Add the green chili, bay leaves, onions, asafetida (one pinch], turmeric and salt. Cook until onions are translucent.
2]   Add the tomatoes, coriander powder, garam masala, and red chili powder. Mix well.
3]   Place a lid and let this mixture cook for at least eight to ten minutes or until it renders oils on its sides.
4]   Remove the lid and add water. Place the lid back and bring this mixture to a boil.
5]   Remove the lid and add peas and cubed tofu. Mix gently and place the pressure cooker lid with the whistle on. Cook to one whistle on medium heat.
6]   Remove from heat and stand by for half hour.
7]   Open and serve the prepared Tofu Curry with Rice or Naan.
Kylie's Chicken Fried Rice


Ingredients:
eggs, red onion, gingerroot, white sugar, dry sherry, steamed rice, bean sprouts, green onion, oyster sauce, light soy sauce, fresh cilantro, green onion

Directions:
Heat half the oil in a hot wok (or other appropriate pan], until surface seems to shimmer slightly.
Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through.
Carefully remove omelette from wok with a spatula and drain on paper towel.  Set aside.
Heat remaining oil in the hot wok and stir-fry onion and ginger for 30 seconds.
Add chicken and stir-fry for 1 minute.
Stir in sugar and cook, stirring, for 20 seconds.
Add sherry (or wine] and stir-fry for a further 20 seconds.  Toss in reserved omelette along with remaining ingredients, except cilantro and garnish.
Stir-fry, using a spatula to break up the egg into smaller pieces, for about 2 minutes or until will combined and rice is heated through.
Remove from heat and toss rice with cilantro.
Transfer rice to a bowl, garnish with green onions and serve.
Desert Sour Cream Potatoes


Ingredients:
russet potatoes, russet potatoes, butter, cheddar cheese, monterey jack cheese, onions, sour cream, salt

Directions:
Parboil potatoes until a fork can pierce through the potato easily.
Let cool to touch.
Preheat oven to 350°F.
Grate potatoes and then add remaining ingredients and mix.
Transfer mixture into an ungreased casserole and bake until completely hot about 45 minutes, depending on the size of the casserole dish.