xiaoxl/recipe_data huggingface dataset:
Chicken in Lemongrass Coconut Broth
Category: soups-stews-and-chili
By QTSunDoll

I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.

Ingredients:
1  fresh lemongrass stalk, outer leaves removed
2 quarts chicken stock
½ cup minced fresh ginger, divided
4  fresh kaffir lime leaves
1 tablespoon minced garlic
1 tablespoon Sriracha chile sauce
1 ½ pounds skinless, boneless chicken breast halves, cut into 1-inch strips
½ cup fresh cilantro, bundled
2 (14 ounce) cans coconut milk
3 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon fish sauce
6 (3 ounce) packages ramen noodles (exclude seasoning packets)
2 large carrots, shredded
1 cup chopped tomatoes
3  green onions, chopped
¼ cup chopped fresh cilantro, or to taste

Directions:
Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife. Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard. Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes. Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls. Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 550.5
Fat: 24.2 g
Saturated fat: 19.3 g
Carbohydrates: 56.5 g
Sugars: 9.6 g
Dietary fiber: 4.3 g
Protein: 29.8 g
Cholesterol: 44.6 mg
Sodium: 1646.4 mg
Bean and Cheese Quesadilla


Ingredients:
tortillas, monterey jack cheese, cheddar cheese, butter

Directions:
Divide each ingredient into four portions Spread 1/4 beans over tortilla, add 1/4 cheese, top with second tortilla, In large skillet, heat together 1tbs oil and 1 tbs butter over med heat.
place assembled quesadilla into pan.
Cook till bottom is browned then turn over and brown other side.
Place on large plate and cool 1-2 min.
cut into eight wedges with scissors.
repeat three more times.
Serve immediately.
Parmesan-Roasted Tomatoes
Category: side-dish
By Butch Chandler

A delicious vegetable side dish that goes with pretty much anything.

Ingredients:
6 small tomatoes, halved
1 tablespoon olive oil
1 pinch salt
ground black pepper to taste
½ cup grated Parmesan cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese. Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

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

Calories: 65.4
Fat: 4.3 g
Saturated fat: 1.5 g
Carbohydrates: 3.9 g
Sugars: 2.5 g
Dietary fiber: 1.1 g
Protein: 3.4 g
Cholesterol: 5.9 mg
Sodium: 132.4 mg
Phyllo Dough Spinach Pie


Ingredients:
phyllo dough, frozen chopped spinach, low fat cottage cheese, light cream cheese, feta cheese, dried dill weed, scallions, onion, butter, margarine, egg, black pepper

Directions:
Before starting make sure to read the thawing and handleing tips on the fillo dough package that you purchased.
Chop onions and thinkly slice scallions. Then saute in vegetable oil at medium heat until tender and golden.
Drain spinach and squeeze dry.
Thoroughly mix onions, spinach, cheeses, dill, pepper and egg in a large bowl.
Melt butter.
Brush bottom and sides of a 13" x 9" x 2" baking pan with butter.
Using 8 fillo sheets build a stack in the bottom of the baking pan by brushing the top of the fillo sheets with butter.
Spread spinach and cheese mixture evenly over the fillo in the baking pan.
Cover mixture using the other 8 sheets of fillo in the same manner used to create the base.
Thoroughly butter the top layer, especially the edges.
Bake for 45-50 minutes or until golden brown in 375 degree preheated oven.
Let stand for 10 minutes for easier serving. Cut into squares or triangles using sharp knife.
Suzanne's Chili


Ingredients:
ground beef, onion, fresh tomato, red kidney beans, black beans, tomato sauce, tomatoes and green chilies, salt, crushed red pepper flakes, black pepper, bay leaf, dried basil, cinnamon, sugar, chili powder, garlic cloves

Directions:
Cook ground beef in bottom of a large soup pot and drain off most grease.
Add chopped onion to cook until softened.
Add all other ingredients (do not drain any of the cans].
Simmer 30 - 60 minutes for flavors to meld.
Adjust spices to your taste.
Chocolate - Covered Strawberry Jam


Ingredients:
strawberries, granulated sugar, fresh lemon juice, chocolate

Directions:
Place strawberries into a saucepan with the sugar and lemon juice and gently heat, while stirring, until the sugar has dissolved.
Increase heat and bring to a low boil, stirring often, until the temperature reaches 220°F on a candy thermometer.
Remove from the heat and cool 3 minutes.
Stir the chopped chocolate and cacao nibs into the strawberry mixture. The chocolate should melt into the mixture.
Can 15 minutes in a waterbath.
Kenmore Gingerbread


Ingredients:
butter, brown sugar, molasses, milk, ground ginger, cinnamon, mace, nutmeg, brandy, eggs, flour, cream of tartar, orange, baking soda, raisins

Directions:
Preheat oven to 350°F.
Cut up in a pan the butter and brown sugar; beat to a cream with a paddle.
Add molasses and warm milk, ginger, cinnamon, mace and nutmeg; add brandy.
Beat eggs till very light and thick.
Flour and cream of tartar should be sifted, then stirred alternately with the beaten eggs into the batter.
Mix in the juice and the grated rind of the orange.
Dissolve soda in a little warm water, and stir in .
Beat until very light.
Raisins are a good addition.
Bake in a loaf, sheet or patty pans for about 30 minutes.
Bisquick® Sausage Balls
Category: appetizers-and-snacks
By Jana-Shay

These sausage balls are made with Neese's® Sausage. Perfect for breakfast and great for the holidays. I have provided the doubled recipe. You can cut it in half if you wish. I usually bag half the recipe and put into fridge and freeze the other half. Great in toaster oven.

Ingredients:
6 cups baking mix (such as Bisquick ®)
2 pounds shredded extra-sharp Cheddar cheese
1 pound sage-flavored pork sausage (such as Neese's® Extra Sage Sausage), at room temperature
1 pound hot pork sausage (such as Neese's® Hot Sausage), at room temperature

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet. Mix baking mix, Cheddar cheese, sage-flavored pork sausage, and hot pork sausage together in a bowl. Roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet. Bake in the preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 64 servings

Calories: 162.2
Fat: 12.1 g
Saturated fat: 5.5 g
Carbohydrates: 7.3 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 6 g
Cholesterol: 24.5 mg
Sodium: 324.4 mg
Apple Betty


Ingredients:
apples, sugar, flour, cinnamon, nutmeg, butter

Directions:
Mound apples in buttered 9 inch pie pan; sprinkle with the orange juice.
Combine remaining ingredients in bowl.
Sprinkle over apples.
Bake at 375 for 45 minutes or until apples are tender and topping crisp.
Garlic Roasted Dungeness Crab


Ingredients:
butter, olive oil, garlic, fresh lemon juice, fresh parsley

Directions:
Preheat the oven to 500°F.
Heat butter, oil, and garlic is a large saucepan over medium-high heat. Add crabs, 2 at a time, toss well, season with salt & pepper.
Transfer to a large baking pan. Roast about 12 minutes, tossing well halfway through. Warm butter mixture, add lemon juice and parsley.
Arrange crabs in a large shallow bowl & drizzle butter mixture over. Serve immediately with chunks of hot bread and a nice white wine.
Smoked Apple Pork Butt
Category: meat-and-poultry
By CarolynUp

Family favorite. Leftovers can be used for sandwiches as-is or in BBQ. Excellent hot or cold.

Ingredients:
1 ½ cups brown sugar
½ cup kosher salt
⅓ cup ground black pepper
¼ cup ground paprika
¼ cup garlic powder
¼ cup Italian seasoning
2 tablespoons onion powder
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried sage
½ cup apple cider
¼ cup apple juice concentrate
2 tablespoons honey
2 tablespoons Worcestershire sauce
3 drops liquid smoke flavoring
7 pounds bone-in pork butt
½ cup yellow mustard
1 tablespoon honey
1 cup whiskey barrel wood chips (such as Jack Daniel's®)
½ cup apple wood chips
½ cup apple juice concentrate
½ cup water

Directions:
Combine brown sugar, salt, pepper, paprika, garlic, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon of the dry rub mixture into a large container that will fit the pork butt. Refrigerate remaining dry rub. Mix apple cider, 1/4 cup apple juice concentrate, 2 tablespoons honey, Worcestershire sauce, and liquid smoke into the large container to make marinade. Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of the pork butt. Place pork in the container with the remaining marinade. Marinate in the refrigerator, 8 hours to overnight. Combine whiskey barrel wood chips, apple wood chips, 1/2 cup apple juice concentrate, and water in a large resealable bag. Seal and let soak, about 20 minutes. Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions. Remove pork from marinade; rub mustard and 1 tablespoon honey evenly on top. Coat pork butt heavily with dry rub. Place fat-side up on a rack. Place the rack in the smoker; cook until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C), 4 to 6 hours. Add additional soaked wood chips halfway through cooking time. Place pork butt fat-side up on a large platter. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 13 hrs 10 mins
Yields: 7 pounds

Calories: 410.9
Fat: 15.1 g
Saturated fat: 4.9 g
Carbohydrates: 42.5 g
Sugars: 35.2 g
Dietary fiber: 3.2 g
Protein: 27.9 g
Cholesterol: 82.3 mg
Sodium: 3460.2 mg
Moroccan Meatballs & Couscous


Ingredients:
ground lamb, onion, harissa, parsley, onions, garlic cloves, fresh ginger, paprika, ground cinnamon, chopped tomatoes, honey, couscous, flat leaf parsley, fresh cilantro, lemon, extra virgin olive oil

Directions:
Combine lamb, onion, harissa and flat leaf parsley and season, roll into golf ball sized meatballs and fry off in medium hot pan until coloured.
In a heavy based pan, fry the onion, garlic and ginger until softened, add the spices and cook for 1-2 minutes
Add the tomatoes and apricots, then add the meatballs, top up with the stock and cover with a lid and cook for 30 minutes After 20 mins add the honey and season.
Place the couscous in a bowl and pour over the boiling stock, cover with plastic wrap and leave to stand for 5 mins, fork through to separate the grains then add chopped herbs, toasted almonds, lemon juice ,olive oil and salt and pepper and mix.
Serve with toasted pita bread.
Bisquick® Coffee Cake
Category: desserts
By Shelley Harris

This coffee cake that uses Bisquick® is even better than if bought at the bakery. It took me a while to get this recipe just right.

Ingredients:
2 cups baking mix (such as Bisquick®)
⅔ cup milk
2 tablespoons white sugar
1  egg
¼ teaspoon ground cinnamon
⅔ cup baking mix (such as Bisquick®)
⅔ cup brown sugar
4 tablespoons butter
½ teaspoon ground cinnamon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a deep 9-inch pie pan. Combine baking mix, milk, sugar, egg, and cinnamon in bowl; mix well. Spread into the bottom of the prepared pan. Mix baking mix, brown sugar, butter, and cinnamon together in a separate bowl using a fork or pastry blender until crumbly. Spread topping mix over cake batter; drag a butter knife across the top as if making a tic-tac-toe board several times. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 cake

Calories: 233.4
Fat: 10.3 g
Saturated fat: 4.6 g
Carbohydrates: 32.6 g
Sugars: 13.3 g
Dietary fiber: 0.7 g
Protein: 3.5 g
Cholesterol: 32.1 mg
Sodium: 452.2 mg
Four Layer Delight
Category: desserts
By JTEXAS

This is great dessert for any time of year.  You can easily change the flavor by substituting a different pudding in place of the butterscotch (we also like chocolate a lot).

Ingredients:
½ cup margarine
1 ¼ cups confectioners' sugar, divided
1 cup all-purpose flour
1 ⅛ cups chopped pecans
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
2 (3.4 ounce) packages instant butterscotch pudding mix
3 cups milk

Directions:
Preheat oven to 300 degrees F (150 degrees C).  Coat a 9x13 inch baking dish with cooking spray. In a bowl, cream together margarine with 1/4 cup confectioners' sugar.  Mix in flour and 1 cup pecans.  Press into prepared dish. Bake in preheated oven 15 minutes, until very lightly browned.  Cool completely. In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar.  Fold in half the whipped topping.  Spread over cooled crust. Stir together pudding mix and milk and allow to set up slightly.  Spread over cream cheese layer.  Top with remaining whipped topping and sprinkle with remaining nuts.  Keep refrigerated.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 1 - 9x13 inch dish

Calories: 342.9
Fat: 20.6 g
Saturated fat: 7.9 g
Carbohydrates: 35.2 g
Sugars: 23.3 g
Dietary fiber: 1 g
Protein: 4.4 g
Cholesterol: 20.3 mg
Sodium: 332.6 mg
Bun Chao Gio - Vietnamese Noodles With Spring Rolls


Ingredients:
ground pork, spring onions, hoisin sauce, garlic cloves, carrot, egg, salt, ground black pepper, cos lettuce, mint, peanuts, cucumber, red chili pepper, fish sauce, lime, juice of, sugar, boiling water, bean sprouts

Directions:
Soak the mushrooms in boiling water til soft.
Soak 20 g of the rice vermicelli in boiling water til soft.
Put in a food processor: softened rice vermicelli, softened mushrooms, pork mince, garlic, spring onions, carrot, egg, salt, pepper and hoi sin sauce and blend quickly (not til it's a paste].
Cut spring roll pastry (if in large sheets] into squares, about 10 - 15 cm on each side.
For each square, turn so point is downwards.
Place spoon of mixture just below centre of square and shape into a little log (not all the way to the edges though].
Take bottom point and fold over mixture, tucking in on opposite side.
Roll upwards one full roll.
Fold each side point into middle.
Finish rolling around top point and glue shut with egg white.
Heat vegetable oil to high, test it's hot enough by dropping in a small piece of pastry - if it bubbles it's ready.
Cook spring rolls in oil til golden brown.
Place cooked spring rolls on kitchen towel to drain oil.
Put lettuce, sprouts, cucumber, chopped herbs in a large single-size serving bowl.
Heat up a litre of water to boiling.
Cook remaining rice vermicelli (will only take a couple minutes].
Drain vermicelli in a colander, rinse with lukewarm water.
Place rice vermicelli over greens in bowl.
Sprinkle peanuts and fried shallots over the top.
Slice spring rolls into bite size pieces and place on top.
Combine sugar-water, fish sauce, chopped red chili and lime juice in a bowl and then pour over noodle dish.
Chicken Marsala


Ingredients:
flour, salt, pepper, butter, garlic cloves, olive oil, white mushrooms, dried parsley, marsala wine

Directions:
Combine flour with Italian seasoning, salt and pepper.  Reserve 2 tsp of flour-seasoning mixture.
Add chicken to flour-seasoning mixture and coat.
Heat a large skillet; add butter and olive oil.
Add chicken and fry until brown, about 5 minutes.
Remove chicken from skillet and add garlic with mushrooms.  Add more oil if needed and cook until mushrooms are brown.
Add 1/2 cup of broth.  Reduce heat and add marsala wine.  Whisk in remaining broth and reserved flour-seasoning mixture.  Bring to boil.
Return chicken to pan.  Add parsley and cook all for 20 minutes.  (Sometimes I do not add the extra 2 tsp flour--if you like sauce thin. leave it out].
Perfect Grilled Stuffed Tomatoes


Ingredients:
tomatoes, orzo pasta, shallots, pancetta, fresh parsley, parmesan cheese, crushed red pepper flakes, thyme, lemon, olive oil

Directions:
1. Cut tops of tomatoes and scoop out the insides. Set tomatoes aside.
2. Cook orzo as directed
3. Finely chop the shallots and sauté in a pan with 2 tablespoons of olive oil.
4. Brown Pancetta in a skillet with 1 tablespoon of olive oil.
5. Finely chop parsley (remove all stems].
In large mixing bowl add:.
cooked and drained orzo, sautéed shallots, pancetta, parsley, goat cheese, parmesan, red pepper, thyme, remaining olive oil, salt, pepper, remaining olive oil, zest and juice from one lemon. Mix all ingredients together.
Stuff each tomato with mixture.
I make this ahead and put it on the grill when my guests arrive - easy entertaining!
Grill on medium heat for 12 minutes (top rack]. Make sure the tomatoes are cooked through. Don't be afraid to char them a bit - it just adds flavor.
Enjoy!
Five-Star Chicken Enchiladas


Ingredients:
chicken meat, green chilies, onion, corn tortillas, flour tortillas, monterey jack cheese, sharp cheddar cheese, black olives

Directions:
Prepare filling:  mix filling ingredients; set aside.
Preheat oven to 350.
Pour enchilada sauce on a large dinner plate.
Assemble enchiladas:  Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking.
Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan.
Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!]; squeeze them all into one pan.
Pour remaining two cups of enchilada sauce (topping] over the tortillas; sprinkle with cheese and olives.
Pop the pan into the oven for about 30 minutes.
Serve with sour cream and guacamole.
ANOTHER SERVING OPTION:  serve on a bed of lettuce, top with sour cream & guacamole.
Chipotle Sloppy Joes


Ingredients:
lean ground beef, onion, green bell pepper, tomato sauce, brown sugar, salt, chipotle hot sauce

Directions:
Cook ground beef, onion, and bell pepper in a large, heavy skillet over medium heat, until meat is brown and vegetables are tender.
Drain off excess fat.
Stir in tomato sauce, brown sugar, salt, and Chipotle Sauce.
Cover and simmer 30 to 40 minutes, stirring occasionally.
Basil Pesto Salmon Parmesan
Category: main-dish
By Mr. Saxton

Salmon with Smokehouse pepper, pesto smear, and a Parmesan crust. Serve with fresh-cooked green beans, asparagus, red wine, garlic bread, and Greek salad.

Ingredients:
1 ½ pounds salmon fillets with skin on
1 teaspoon kosher salt
1 teaspoon ground smoked black pepper (such as McCormick® Smokehouse)
2 tablespoons pesto in olive oil
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
1 tablespoon lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pull out any salmon bones with pliers. Slice salmon into 5 equal portions. Place salmon skin side-down on a sheet of aluminum foil. Transfer to a large baking pan. Season salmon with salt and pepper; loosely cover with foil. Bake in the preheated oven for 10 minutes. Remove baking pan from oven and uncover. Smear pesto over each portion of salmon. Sprinkle with Parmesan cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes. Whisk butter and lemon juice together in a small bowl. Drizzle over salmon.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 5 servings

Calories: 277.1
Fat: 16 g
Saturated fat: 5.7 g
Carbohydrates: 0.8 g
Dietary fiber: 0.3 g
Protein: 31 g
Cholesterol: 76.5 mg
Sodium: 551.4 mg
Chicken Corn Chowder with Roasted Red Peppers


Ingredients:
corn, bacon, yellow onion, celery, garlic, rubbed sage, bay leaf, parsley, raw potatoes, half-and-half, butter, cayenne pepper

Directions:
In a dutch over, fry bacon crisp.
Remove from dutch oven, crumble bacon and set aside.
Pour off bacon fat, add 1 TBS vegetable oil, saute onions, celery and garlic over low/medium heat for 3 or 4 minutes.
Onions and Celery should still have some crunch.
Add 4 cups of chicken stock, bay leaf, parsley, sage and diced potatoes.
Simmer low until potatoes are just tender and Remove bay leaf.
Add Chicken,corn, bacon, cayenne and roasted red pepper.
Bring back to a simmer and remove from heat.
Stir the half and half.
Add Salt and Pepper to Taste.
Return to heat to warm, do not boil, stir in butter and it's ready to serve.
Hint: We cook chicken leg quarters (as we think dark meat works best in this recipe] in a crock pot until tender.
We pull off the meat to use in chowder.
We defat this stock to use as part of the chicken stock needed for the chowder.
Creamy Raspberry Vinaigrette -  4 WW SmartPoints Per 3 Oz. Servi


Ingredients:
fresh raspberries, fat free sour cream, honey, salt, ground black pepper

Directions:
Place all ingredients in blender and blend until smooth.
Store in airtight container in the fridge for up to 2 weeks.
Yields approximately 6 - 3 oz servings (by weight].
Blueberry Lavender Pie Filling for Canning


Ingredients:
blueberries, water, sugar, lemon juice

Directions:
Please read up on proper canning practices before you begin this recipe. This is intended to be used with a water bath canner. Sterilize your jars, rings and lids while you prepare the filling.
Stem, wash and sort your berries well. Measure and set aside.
Measure the water, sugar, Clear Jel, lemon juice and lavender into a heavy pot and heat on medium high.
Stir or whisk vigorously to prevent lumps. Continuously stir so the mixture doesn't scorch onto the bottom. The mixture will start to thicken quickly. Boil for a minute.
Add the berries and stir to coat, cooking until the mixture returns to a boil. Boil for 5 minutes.
Carefully ladle the hot filling into your hot sterilized quart jars. Wipe the rims and place rubber sealed lids and rings onto your jars. Process in the water bath canner for 30 minutes.
Remove the jars from the canner and allow to cool slowly. Once they have cooled, the lids should seal and will not pop up. Remove the rings, wipe the jars, label and date and store in a cool, dark place for up to one year. Share with the people you love.
Pepper Jack Meatloaf


Ingredients:
egg, onion, salt, pepper, lean ground beef, monterey jack pepper cheese, monterey jack cheese

Directions:
Preheat the oven to 350 degrees.
In large bowl combine the egg, bread crumbs, onion, salt and pepper.
Crumble beef over mixture and mix well.
In a 8x4-inch greased pan press half of the beef mixture onto the bottom and halfway up the sides.
Sprinkle 3/4 of a cup of cheese over meat within 1/2 in of sides.
Pat remaining beef mixture over cheese.
Bake uncovered for 50 - 55 minutes.
Sprinkle the remaining cheese on top and bake for another 5 minutes or until cheese is melted.
Let stand for 10 minutes before slicing.