xiaoxl/recipe_data huggingface dataset:
Ham and Beans and More
Category: main-dish
By Roxanne Dalton

Ham and bean soup can be a little bland and requires a lot of salt to be palatable, but not so with this version. It is bursting with flavor.

Ingredients:
1 pound dried Great Northern beans, sorted and rinsed
4 cups water
¼ cup celery, chopped
1 small onion, chopped
2  bay leaves
¼ teaspoon ground cumin
½ teaspoon garlic powder
1 teaspoon dried parsley
1 tablespoon butter
1 tablespoon olive oil
2  leeks (bulb only), cut in half lengthwise
1 pound cooked ham, cut into bite-size pieces
5 slices bacon
4 cups chicken stock
1 pinch sea salt to taste
1 pinch fresh ground black pepper to taste

Directions:
Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using. Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker. Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper. Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 14 hrs 30 mins
Yields: 8 servings

Calories: 458.9
Fat: 22.3 g
Saturated fat: 7.7 g
Carbohydrates: 39.9 g
Sugars: 2.6 g
Dietary fiber: 12.2 g
Protein: 25.5 g
Cholesterol: 47.5 mg
Sodium: 944.6 mg
Banana Coconut Freeze


Ingredients:
bananas, lemon juice, lemon zest, coconut cream

Directions:
Arrange banana slices in a single layer on a cookie sheet. Freeze about 45 minutes, or until frozen.
Combine with remaining ingredients in a blender and purée.
A-Number-1 Banana Cake
Category: desserts
By Kevin Ryan

This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting.

Ingredients:
2 ½ cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
½ cup unsalted butter
1 cup white sugar
¾ cup light brown sugar
2  eggs
4  ripe bananas, mashed
⅔ cup buttermilk
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time.  Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 2 - 8 inch round layers

Calories: 345.8
Fat: 12.2 g
Saturated fat: 5.6 g
Carbohydrates: 55.8 g
Sugars: 31.2 g
Dietary fiber: 2.1 g
Protein: 5.5 g
Cholesterol: 51.9 mg
Sodium: 324.2 mg
Moroccan Quinoa Salad With Sweet Potato and Spinach


Ingredients:
sweet potato, vanilla, olive oil, lemon juice, Dijon mustard, garlic clove, olive oil, red onion, pomegranate seeds, fresh cilantro

Directions:
Preheat oven to 400°F (200°C].
To make the dressing, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper in a blender. Blend until smooth.
Toss together sweet potato, olive oil, salt and pepper. Spread on baking sheet.
Bake in oven for about 30 minutes or until fork-tender. Let cool.
Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and cilantro.
Toss with 1/3 cup dressing. Refrigerate remaining dressing for another use.
Peppermint Bark


Ingredients:
bittersweet chocolate, white chocolate

Directions:
Line a 15-1/2 x 10-1/2-in jelly roll pan with nonstick foil or parchment paper, leaving a 2-in overhang on 2 sides. In a microwave-safe bowl, melt the bittersweet chocolate on high, stirring every 20 seconds until smooth (about 90 seconds total]. Spread into the prepared pan.
In a microwave-safe bowl, melt the white chocolate on high, stirring every 20 seconds, until smooth (about 60 seconds total]. Drop small spoonfuls onto the bittersweet chocolate and, using a skewer, swirl the white chocolate through the dark.
Let the chocolate set for 5 minutes. Sprinkle with the candy canes, then refrigerate until set, about 30 minutes. Break into pieces before serving.
Instant Pot® Dr Pepper® Pulled Pork
Category: main-dish
By Hollie Mae

A simple and tasty pulled pork recipe made in the Instant Pot® with the flavoring of Dr Pepper®.

Ingredients:
4 cups caffeinated pepper-type soda (such as Dr Pepper®)
2 cups barbeque sauce (such as Sweet Baby Ray's®), divided
1 pound pork tenderloin
4  hamburger buns
2 cups prepared coleslaw  (Optional)

Directions:
Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot®). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce. Serve on hamburger buns and top with coleslaw.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 627.1
Fat: 10.5 g
Saturated fat: 3 g
Carbohydrates: 106.1 g
Sugars: 35.3 g
Dietary fiber: 3.2 g
Protein: 25.4 g
Cholesterol: 71 mg
Sodium: 1696.7 mg
Easy Summer Pizza With Mushrooms and Spinach


Ingredients:
plum tomatoes, onion, cheddar cheese, white mushrooms

Directions:
Remove pre-made pizza crust from package.
Spread 1/4 cup of pizza sauce on crust.
Top with tomato slices, onion, mushrooms, cheese and spinach.
Bake in a 375 degree oven for approximently 6-7 minutes, or until crust is crisp and cheese is melted. Serve hot.
Healthy Apple Walnut Muffins With Flax Seed


Ingredients:
flax seed, all-purpose flour, whole wheat flour, morton lite salt, sugar, cinnamon, baking powder, canola oil, soymilk, milk, walnuts, apple

Directions:
Preheat oven to 400 degrees.
Grind the flax seed to a course powder using a blender or coffee grinder.
In a bowl, sift together both flours, salt, sugar, cinnamon, and baking powder. Stir in flax seed powder. Set aside.
In a separate bowl, beat together the egg whites with the oil and milk. Add the liquid ingredients to the dry ingredients and stir. Then stir apples and walnuts into the batter.
Fill oiled muffin tin 2/3 full and bake 20-25 minutes.
Warm Caesar Potato Salad


Ingredients:
romaine lettuce, salt, pepper, parmesan cheese, bacon, garlic-flavored croutons

Directions:
Cook potatoes in boiling water until tender, about 10 minutes.
Drain and set aside; keep warm.
Line a large salad bowl or platter with torn lettuce leaves; pour dressing, salt, pepper, and half of cheese over potatoes, tossing to coat.
Pour potatoes over lettuce; top with remaining cheese, bacon, and croutons.
Irish Oatmeal With Pears and Maple


Ingredients:
steel cut oats, butter, water, salt, butter, sugar, pears, currants, pecans, maple syrup

Directions:
OATMEAL: In a saucepan over medium-high heat, toast the oats in the butter for 2 minutes. Add the water and salt. Bring to a boil, reduce the heat and simmer gently, uncovered, until the oatmeal thickens and is tender, 25 to 30 minutes, stirring frequently, especially toward the end.
PEAR AND MAPLE TOPPING:Meanwhile, in a skillet over medium-high heat, cook the butter and sugar until they begin to colour. Add the pears and currants. Sauté until the pears are tender and coloured a light gold, about 4 minutes.
Serve the hot oatmeal in bowls. Spoon some of the topping onto each portion. Sprinkle with pecans and drizzle with maple syrup.
A Touch of Curry Vegetable Dip


Ingredients:
mayonnaise, honey, curry powder, ketchup, onions, lemon juice

Directions:
Blend all ingredients., Chill., Serve with your favorite raw vegetables.
Mixed Berry Winter Jam


Ingredients:
frozen mixed berries, sugar, lemon juice, tangerine juice

Directions:
I used raspberries, blackberries, strawberries and blueberries.
You can change the amount and type of berries you use as long as you keep the 1 to 1 ratio of fruit to sugar.
Place thawed berries in the food processor.  Using the stirring attachment instead of the blade, pulse to crush most of the fruit.
Measure fruit and juice into an enamel or stainless steel pot and bring to a boil, stirring well.  Add sugar and continue stirring to dissolve.
Cook at a gentle boil.  As mixture thickens you can crush the fruit if desired.
Test for doneness by putting a bit on an icy cold saucer.  Put the saucer back in the freezer for a minute.  When you push at the side of the bit of jam and it wrinkles then it's ready.
Remove from heat.  Skim.  Stir for a couple of minutes.  Ladle into clean, hot, 1/2 pint jars.  Leave 1/4 inch headroom  Cap with canning lids and process in hjot water bath for 5 minutes boiling time.
Huevos Rancheros


Ingredients:
canola oil, corn tortillas, 2% cheddar cheese, salsa, green chili salsa, green onion

Directions:
Heat a small skillet over medium-high heat., Add the oil and swirl to coat., Lightly brown one side of each tortilla., Starting with the first tortilla, place it back in the skillet, browned side up., Sprinkle with 1/2 oz cheese and pour egg over top., Let cook until edges begin to set., Flip and cook for a few more seconds until egg cooked throughout., Keep warm in the oven while you make the others., Continue steps 4 through 7 until all are cooked., Spread the tops with an 1/8 can of the beans, each and cover with 1/8 jar salsa., Top with desired toppings and serve.
Baked Beans


Ingredients:
bacon, onion, kidney beans, lima beans, ketchup, brown sugar, mustard, Tabasco sauce, Worcestershire sauce

Directions:
Brown bacon with onion, drain. Break bacon into small pieces.
In 2 quart baking dish, combine pork and beans, kidney beans, and lima beans. Add bacon and onion. Mix in ketchup, brown sugar, mustard, tabasco, and worcestershire sauce. Mix well.
Cover and bake for 1 hour at 350 degrees.
Fresh Strawberry Coffee Cake
Category: desserts
By Sue Walker

Wonderful white coffee cake is topped with fresh strawberry and crumb topping.

Ingredients:
¼ cup butter
¾ cup white sugar
1  egg
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup milk
1 ½ cups thinly sliced strawberries
½ cup all-purpose flour
½ cup white sugar
¼ cup butter, softened
¼ cup flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan. Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated. Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter. Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 12 servings

Calories: 248.9
Fat: 9 g
Saturated fat: 5.6 g
Carbohydrates: 39.7 g
Sugars: 22.9 g
Dietary fiber: 1.1 g
Protein: 3.3 g
Cholesterol: 36.6 mg
Sodium: 344.5 mg
Blue Ribbon Coleslaw


Ingredients:
carrot, apple, mayonnaise, white vinegar, lemon juice, sugar, garlic powder, seasoning salt, pepper

Directions:
Combine coleslaw mix, onion, carrot, and diced red pepper and apple in a large bowl.
in a seperate bowl combine mix the next eight ingredients.
Combine the slaw and the dressing and refrigerate for an hour. ENJOY!
Super Fast, Super Easy Mashed Potato Soup


Ingredients:
garlic clove, butter, 2% low-fat milk, instant mashed potatoes, seasoning salt, pepper, Worcestershire sauce, cheese

Directions:
In a small saucepan, saute the garlic in butter over medium low heat. Be careful not to burn the burn the garlic!
Add milk, salt, pepper and instant potato flakes.
Heat to almost boiling, stirring constantly, otherwise the soup might be too thin. If you would like to add some leftover cooked potatoes, simply chop them up and throw them inches.
Remove from heat.
Garnish with shredded cheese.
Chicken-Rice Cacciatore


Ingredients:
chicken breast halves, onion, water, green pepper, oregano, dried basil

Directions:
"Cut chicken into 1 inch pieces. Saute chicken and onion in oil in skillet until lightly browned. Add remaining ingredients, except rice; mix well. Bring to a boil, stir in rice. Cover and remove from heat. Let stand 10 minutes or until liquid is absorbed and rice is tender."
Ez Creamy Chicken & Rice With Vegetables


Ingredients:
chicken breasts, Minute Rice, sour cream, milk, Paula Deen's House Seasoning Mix, olive oil

Directions:
Saute chicken seasoned with 1/2 tbsp of house seasoning in olive oil for a few minutes until brown and let cool slightly.
Mix chicken, remaining house seasoning and other ingredients in a medium bowl.
Pour into an 8x8 Pyrex dish and bake at 425 degrees for 20-25 minutes or until bubbly and beginning to brown.
Serve this with SmHerndon's Easy Does It Rolls (#121562] and a green salad with italian dressing for a 30 minute meal.  This is easily suited to your tastes by changing the veggies or even the meat.
Simply Exquisite Cocktail


Ingredients:
orange Curacao, milk

Directions:
"Pour ingredients into a stainless shaker over ice, shake until completely cold then strain into a chilled stemmed glass."
Strawberry Cream Cheese Mousse Tart


Ingredients:
brown sugar, butter, heavy cream, sugar, cream cheese, boiling water, unflavored gelatin, fresh strawberries

Directions:
COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and almond extract. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh strawberries in small bowl. Spoon evenly in center of cheesecake.
Southern Yank Pulled Pork BBQ
Category: main-dish
By BarleyJack

I'm a Yank. This is a Southern dish. We meet in the middle. Pulled pork shoulder slow-cooked in spices and sauces, great for a low-stress day, potluck, or any get-together. Put it on before work, ready when you get home! Fantastic over a bun, johnnycake, or just by itself.

Ingredients:
1 cup bottled barbecue sauce
¾ cup ketchup
1 ½ cups chopped onion
1 cup chopped celery
1 cup water
3 cloves garlic, chopped
¼ cup honey
¼ cup light brown sugar
¼ cup Worcestershire sauce
1 ½ teaspoons chili powder
1 tablespoon hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
1 (3 pound) pork shoulder roast

Directions:
Mix together the barbecue sauce, ketchup, onion, celery, water, garlic, honey, brown sugar, Worcestershire sauce, chili powder, hot pepper sauce, salt, and black pepper in a slow cooker until thoroughly combined. Place the pork roast into the mixture, spoon sauce over the meat, and set the cooker to Low. Cook 7 to 8 hours; to serve, shred the meat with 2 forks, and serve with sauce.

Prep time: 15 mins
Cook time: 7 hrs
Total time: 7 hrs 15 mins
Yields: 6 servings

Calories: 418.6
Fat: 13.9 g
Saturated fat: 4.8 g
Carbohydrates: 47.6 g
Sugars: 38.4 g
Dietary fiber: 1.6 g
Protein: 26.5 g
Cholesterol: 89.4 mg
Sodium: 1075.6 mg
Barbecue Beef Cups
Category: everyday-cooking
By Karen

This is a quick and easy recipe given to me by a friend.  My family loves it.

Ingredients:
¾ pound lean ground beef
½ cup barbeque sauce
1 tablespoon dried minced onion
1 (12 ounce) package refrigerated biscuit dough
⅓ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease the cups of a muffin pan. In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat. Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup. Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 353
Fat: 17.2 g
Saturated fat: 6.3 g
Carbohydrates: 32.4 g
Sugars: 9.8 g
Dietary fiber: 0.6 g
Protein: 16.5 g
Cholesterol: 45.8 mg
Sodium: 874.3 mg
Yogurt Cake
Category: desserts
By RUTHEY

A lemon pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy.

Ingredients:
1 cup butter, room temperature
2 cups white sugar
3  eggs, room temperature
1 teaspoon lemon extract
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 (8 ounce) container lemon flavored yogurt

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg. Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 10-inch Bundt pan

Calories: 385.8
Fat: 16.8 g
Saturated fat: 10.2 g
Carbohydrates: 54.6 g
Sugars: 36.7 g
Dietary fiber: 0.6 g
Protein: 5.1 g
Cholesterol: 87.5 mg
Sodium: 289.1 mg
Russian Tea
Category: drinks
By Paula

I love this tangy beverage on a cold winter's morning when I want something tasty and hot, but don't want coffee! It makes a great gift from your kitchen, too! If calories are your concern, use an artificially sweetened orange drink mix, eliminate the sugar and sweeten to taste with sugar substitute.

Ingredients:
1 cup instant tea powder
2 cups orange-flavored drink mix (e.g. Tang)
1 (3 ounce) package powdered lemonade mix
2 cups white sugar
2 teaspoons ground cinnamon
½ teaspoon ground cloves

Directions:
In a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves. Mix thoroughly. Store in a sealed jar. To use, mix 3 to 4 tablespoons of mix with 1 cup hot or cold water. Adjust to taste.

Prep time: 10 mins
Total time: 10 mins
Yields: 5 cups dry mix

Calories: 101.5
Carbohydrates: 26.4 g
Sugars: 24.4 g
Dietary fiber: 0.1 g
Sodium: 1.6 mg
Peppered Brown Rice


Ingredients:
water, chicken bouillon granule, instant brown rice, onion, yellow sweet pepper, fresh mushrooms, celery, dried tarragon

Directions:
In a large saucepan, bring water and bouillon to a boil.
Stir in rice.
Reduce heat; cover and simmer for 10 minutes or until water is absorbed.
Meanwhile, in a large skillet, saute the vegetables in oil until tender.
Stir in the tarragon and rice; heat through.
Cannelloni With Spinach, Raisins and Pine Nuts


Ingredients:
fresh spinach, olive oil, garlic cloves, pine nuts, dark raisins, golden raisins, ham, coarse salt, pepper, unsalted butter, flour, milk, nutmeg, parmesan cheese

Directions:
If using fresh spinach, rinse but do not drain.  Cook, covered in a large saucepan over medium heat in the water clinging to the leaves, till wilted, about 4-5 minutes, stirring a few times.
Transfer the spinach to a colander and drain, when cool enough to handle, squeeze out the excess moisture.  finely chop the spinach. (if using frozen, thaw and press out excess moisture].
Heat 2 T of the olive oil in a large skillet over low heat.
Add the garlic, pine nuts, raisins and ham, if using, and cook till the pine nuts and garlic are golden, 3-5 minutes.
Add the chopped spinach and cook for about 1 minute, stirring to distribute all the ingredients evenly.
Season the spinach with salt and pepper to taste, transfer it to a bowl and set aside.
Melt the butter with the remaining 1 T olive oil in a heavy, medium sized saucepan over medium low heat.
Whisk in the flour and cook, whisking for about 2 minutes.
Add the milk in a steady stream, and bring to a boil over high heat, whisking constantly.
Reduce the heat to low and simmer, whisking occasionally, till the sauce thickens, about 2 minutes.
Stir in the nutmeg and season with salt and pepper to taste.
Set about 1/2 cup of the spinach mixture aside.
To finish off the filling, stir 2/3 cup of the sauce into the remaining spinach, set the rest of the sauce aside.
Preheat oven to 400°F; lightly butter a 12x9 gratin dish or shallow ceramic baking dish.
Bring 5-6 quarts water to a boil over high heat.
Place a large bowl of ice water next to the pot.
Working in two batches, boil the sheets of pasta, stirring to separate them, till al dente - about 2 minutes for fresh pasta and about 6 minutes for no boil lasagna noodles.
Using tongs, transfer the noodles to the ice water to stop the cooking.
Lift the noodles from the water, shaking off excess and lay them flat on a dry linen towel.
Repeat with the remaining pasta, bringing the water back to a rolling boil before adding the second batch.
Pat the pasta dry with paper towels before filling it.
Place about 1/4 cup of the spinach filling close to one end of a noodle (if using lasagna, use the long end], shaping it into a compact log.
Starting with a long end, roll up the noodle, then cut it in half crosswise.
Place the filled noodles seam side down in the prepared dish.
Repeat with remaining noodles and filling.
The filled noodles should fit snugly in a single layer.
Stir the reserved 1/2 cup of spinach and any of the filling you may have left over into the served sauce and spread evenly over the cannelloni.
Sprinkle the cheese evenly on top.
Bake till the cannelloni are hot and the top is browned and bubbly, about 25 minutes.
If you'd like the top more browned, pass the dish under the broiler for a few minutes.
Let cool for a few minutes then serve straight from the baking dish.
Blue Cheese & Olive Burger Topping


Ingredients:
parsley, onion, blue cheese, green olives, olive oil, sea salt, pepper

Directions:
Mix all ingredients.
To serve, spread on bottoms of hamburger buns, top with hot burger. (The irony has not escaped me that I call it a "topping" but put it on the bottom. You can put it on top or bottom!].
Last Dance


Ingredients:
Creme de Cacao, cinnamon

Directions:
"Combine first 4 ingredients in a shaker with ice, strain into a glass & sprinkle with cinnamon to serve."