xiaoxl/recipe_data huggingface dataset:
Long Johns
Category: bread
By DONNAE3

These doughnuts are a classic breakfast item. Flavor your glaze with chocolate or maple spread for different flavors.

Ingredients:
3 (.25 ounce) envelopes active dry yeast
½ cup warm water
½ cup shortening
1 cup boiling water
1 cup canned evaporated milk
2  eggs, beaten
½ teaspoon ground nutmeg
½ cup white sugar
2 teaspoons salt
8 ½ cups all-purpose flour
1 quart oil for frying, or as needed
¾ cup confectioners' sugar
1 tablespoon water, or as needed

Directions:
In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until  bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm. Mix the evaporated milk, eggs, nutmeg, sugar and salt into the shortening and water. Stir in the yeast mixture and one cup of the flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes. Roll the dough out on a floured surface to 1/4 inch thick. Cut into strips 1 inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove the Long Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze. To make the glaze, mix the confectioners' sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.

Prep time: 15 mins
Cook time: 6 mins
Total time: 1 hr 31 mins
Yields: 24 doughnuts

Calories: 577.3
Fat: 42.6 g
Saturated fat: 6.5 g
Carbohydrates: 43.3 g
Sugars: 9.2 g
Dietary fiber: 1.4 g
Protein: 6.2 g
Cholesterol: 18.5 mg
Sodium: 212.1 mg
Oriental Grilled Tuna


Ingredients:
soy sauce, honey, white wine, Dijon mustard, tuna steaks

Directions:
Combine all ingredients except for tuna in a medium mixing bowl.
Place tuna in sauce mixture.
Marinate for 2-3 hours.
Grill tuna over medium coals for 10 minutes or until cooked throughout, turning once.
Brown Bag Ideas - Paris Meets Texas


Ingredients:
barbecue sauce, tomatoes

Directions:
Stack turkey slices on the bottom half of a sliced baguette., Drizzle with BBQ sauce and top with jalapeño slices., Spread top of baguette with relish and Dijon mayo., Cover with plastic wrap., Pack tomato slices in a small container to add to sandwich at lunch time.
Creamy Peanut Butter Fudge


Ingredients:
sugar, butter, margarine, evaporated milk, marshmallow creme, vanilla extract

Directions:
Combine first 3 ingredients in a large, heavy saucepan.
Bring to a boil over medium-high heat, stirring constantly.
Cover and cook 3 minutes without stirring; uncover and boil 5 minutes (Do not stir].
Remove from heat; add morsels, stirring until morsels melt.
Stir in marshmallow creme and vanilla.
Pour into a buttered 13x9 inch pan.
Place in freezer for 10 minutes or let cool at room temperature.
Garlic Shrimp Scampi with Mushrooms
Category: main-dish
By JamaicaCrazy

This dish is easy to make and quick. The more garlic the better! I make this recipe at least once a week. Serve with garlic bread and a salad for a complete meal.

Ingredients:
1 (16 ounce) package angel hair pasta
½ cup butter
3  white mushrooms, sliced
¼ cup finely chopped onion
¼ cup chopped scallions
2 cloves garlic, minced
½ cup dry white wine
½ cup chicken broth
½ (10 ounce) can stewed tomatoes
2 tablespoons chopped fresh parsley
1 pound large shrimp, peeled and deveined
2 ounces all-purpose flour
½  lemon  (Optional)
1 pinch salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain. Melt butter in a skillet over medium-high heat. Saute mushrooms, onion, scallions, and garlic until onions are translucent, about 5 minutes. Add wine, broth, tomatoes, and parsley. Bring sauce to a boil. Stir and reduce heat to low. Simmer, covered, for 10 minutes. Place shrimp and flour in a resealable plastic bag; shake and mix until shrimp is well coated. Stir shrimp into the scampi. Cook until shrimp are opaque, about 5 minutes. Pour sauce and shrimp over the pasta; squeeze lemon juice on top. Season with salt and pepper.

Prep time: 25 mins
Cook time: 34 mins
Total time: 59 mins
Yields: 6 servings

Calories: 472.9
Fat: 18.2 g
Saturated fat: 9.9 g
Carbohydrates: 52.2 g
Sugars: 3 g
Dietary fiber: 3.5 g
Protein: 22.2 g
Cholesterol: 155.7 mg
Sodium: 476.3 mg
Biff's Spicy Ranch Dressing


Ingredients:
sour cream, buttermilk, ground pepper

Directions:
"Mix well."
Sooz's Margaritas (Made With Beer)


Ingredients:
frozen limeade concentrate, Grand Marnier, water, lime

Directions:
Pour limeade, Grand Marnier, tequila, water, and beer into a large pitcher.
Stir until well-blended and limeade has melted.
Add plenty of ice.
Pour into margarita glasses rimmed with salt (if salt is desired].
Garnish with lime wedges.
Classic Sugar Cookies


Ingredients:
confectioners' sugar, butter, egg, vanilla, flour, cream of tartar, baking soda

Directions:
Cream sugar and butter with a mixer until fluffy; add egg and flavorings.
Mix well.
Combine dry ingredients together and stir into creamed mixture.
Cover and chill for 2 to 3 hours.
Divide dough in half.
Roll out on surface lightly dusted with confectioner's sugar.
Cut with cookie cutters and place on ungreased cookie sheets.
Decorate with sprinkles if desired.
Bake at 375 degrees for 7 to 8 minutes, until cookies begin turning a light brown at the edges.
Cool, then decorate with egg yolk paint or as you wish.
Chicken & Wild Rice


Ingredients:
chicken breasts, chicken, water, butter

Directions:
Rinse chicken and pat dry. Pour contents of Rice mix in pan (there will be an spice mix in the box - add that too]. Lay chicken on top of rice. Add the amount of water listed on the rice mix, I think it‘s 2 ¼ cup, for each box. Sprinkle on dry soup mix. Dot with butter. ( I use about 3 tablespoons butter - my Mom used an entire stick - your choice :].
Cover with foil or lid, and bake for about 45 minutes - remove cover and bake another 20 minutes.  Cooking time will vary based on type of chicken parts used.  If you use boneless skinless chicken be sure to to adjust time or chicken will be very dry.
Stew With Herbs and Barley


Ingredients:
butter, chicken parts, leek, garlic cloves, barley, water, red wine vinegar, white wine vinegar, bay leaves, salt, ground black pepper, fresh sage leaves, dried sage

Directions:
Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
Add the barley, water, vinegar, bay leaves and seasoning. Bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone.
Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls.
Sarah's Spinach Side Dish
Category: side-dish
By Holiday Baker

This is a quick and flavorful way to prepare spinach during a busy weeknight. It goes great with a homestyle meal or when making something lite and healthy. Regular butter or whole milk can be substituted. I use whipped butter and low-fat milk to reduce saturated fat. Fresh spinach may be used, although I recommend frozen, but will need to be boiled until tender, finely chopped, and dried very well. Double the sauce ingredients to make a slightly creamy texture. Recipe makes 2 regular or 3 small servings. Hope you like it.

Ingredients:
1 tablespoon whipped butter
1 tablespoon all-purpose flour
1 pinch garlic salt
1 pinch kosher salt
¼ cup low-fat milk
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Directions:
Melt whipped butter in a small saucepan over medium heat; stir flour, garlic salt, and kosher salt into the melted butter until smooth. Whisk in low-fat milk, bring to a simmer, and reduce heat to low. Simmer sauce until thickened, whisking constantly, about 1 minute. Stir spinach into the sauce and heat until warmed through, 1 to 2 more minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 102.4
Fat: 5 g
Saturated fat: 2.6 g
Carbohydrates: 10.5 g
Sugars: 0.9 g
Dietary fiber: 4.2 g
Protein: 6.7 g
Cholesterol: 11.5 mg
Sodium: 524.8 mg
Ila's Coleslaw


Ingredients:
cabbage, raisins, pineapple tidbits, mayonnaise, salt, white vinegar, sugar, celery seed

Directions:
"Mix and chill, this is best if made a bit ahead of time and left to sit."
Macaroni Salad


Ingredients:
lemon juice, salt, black pepper, green pepper, onion, mayonnaise, hard-boiled eggs

Directions:
Combine first 5 ingredients., Toss to coat well., Combine with vegetables., Cover and chill., When ready to serve, combine with eggs and mayo., Toss gently., Note: Any pasta can be used. I like to use shells., This recipe can be doubled and tripled very easily.
Tikka Marinade


Ingredients:
yogurt, gingerroot, garlic cloves, cumin, cardamom, nutmeg, salt

Directions:
"Mix all the ingredients.  In a glass bowl or shallow dish add marinade to 4 servings of food (1 lb boneless or 2 lb bone-in or 30 minutes for fish or shrimp]; cover and refrigerate for 4 hours.  Makes about 1/3 cup."
Cheesy Beef and Bean Bake
Category: everyday-cooking
By Maggie Bomis

A great recipe for those days when you want a tasty main dish without spending a lot of time in the kitchen.

Ingredients:
1 pound ground beef
salt and pepper to taste
1 (6 ounce) can tomato sauce
1  onion, chopped
1 tablespoon Worcestershire sauce
1 (15 ounce) can vegetarian baked beans
6 cups prepared instant mashed potatoes
6 ounces shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large skillet over medium high heat, combine the ground beef and salt and pepper to taste. Saute for 10 minutes, or until well browned. Add the tomato sauce, onion and Worcestershire sauce. Reduce heat to low and simmer for 10 minutes. Prepare potatoes according to package directions. Place beef mixture into a casserole dish. Layer the beans over the beef and smooth prepared potatoes over the beans. Sprinkle the cheese over the potatoes and bake uncovered at 375 degrees F (190 degrees C) for 30 to 40 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 to 5 servings

Calories: 1012
Fat: 59.7 g
Saturated fat: 25.1 g
Carbohydrates: 78.9 g
Sugars: 16.4 g
Dietary fiber: 9.2 g
Protein: 42.3 g
Cholesterol: 147.4 mg
Sodium: 1475.6 mg
Grilled BBQ Short Ribs with Dry Rub
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.

Ingredients:
1 tablespoon packed brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
4 pounds beef short ribs (bone-in), trimmed of fat
Ice cubes
½ cup barbecue sauce, plus additional for serving
Reynolds Wrap® Heavy Duty Aluminum Foil

Directions:
Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour. Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2  to 2 hours or until tender. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once. Serve with additional barbecue sauce as desired.

Prep time: 15 mins
Cook time: 1 hr 35 mins
Total time: 2 hrs 25 mins
Yields: 4 servings

Calories: 1007
Fat: 83.9 g
Saturated fat: 35.4 g
Carbohydrates: 17.2 g
Sugars: 11.9 g
Dietary fiber: 1.6 g
Protein: 43.4 g
Cholesterol: 186.4 mg
Sodium: 1053.8 mg
Cat Head Biscuits With Sawmill Gravy


Ingredients:
self-rising flour, buttermilk, unsalted butter, breakfast sausage, all-purpose flour, milk, fresh ground black pepper, salt

Directions:
Preheat oven to 400°F  Lightly coat a baking sheet with cooking spray; set aside.
For the biscuits, in a medium bowl, gently stir together the 3 cups flour, the buttermilk, and butter until the dough just comes together.  On a floured surface, pat the dough into a 1 1/2-inch-thick round.  cut the dough into six 4-inch circles; transfer to the baking sheet.  Bake about 25 mintues or until golden brown.
For the gravy, in a large skillet, cook the sausage over medium heat until brown, breaking meat up with a fork as it cooks.  Using a slotted spoon, transfer sausage to a paper towel-lined plate to drain.  Pour off all but 2 tablespoons fat from the skillet.
Heat the remaining fat over medium heat and whisk in the 4 1/2 tablespoons flour;  cook and stir for 2 minutes.  Slowly whisk in the milk; increase heat to medium-high and simmer about 3 minutes or until thickened.  Stir in the sausage, pepper, and salt.  To serve, split the biscuits and top with generous spoonfuls of gravy.
Chipotle and Adobo Pickled Eggs
Category: appetizers-and-snacks
By Savanah Orlando

These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo.

Ingredients:
2 cups distilled white vinegar
2 cups water
2 cloves garlic, crushed
1  onion, quartered
1 tablespoon salt
2 tablespoons white sugar
2  canned chipotle chilies
1 tablespoon adobo sauce from canned chipotle peppers
12  hard-cooked eggs, peeled

Directions:
In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes. Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 eggs

Calories: 92.5
Fat: 5.4 g
Saturated fat: 1.6 g
Carbohydrates: 3.9 g
Sugars: 3 g
Dietary fiber: 0.3 g
Protein: 6.4 g
Cholesterol: 212 mg
Sodium: 660.2 mg
Acorn Squash Stuffed with Curried Meat


Ingredients:
acorn squash, butter, yellow onion, tart apple, garlic, curry powder, ground lamb, turkey, cumin seed, cayenne pepper, salt, heavy whipping cream

Directions:
Cut acorn squash in half from stem to tip and scrape out seeds; set aside.
In a heavy, non-reactive (such as enameled] skillet, melt the butter over medium heat.
Sauté onion for 2-3 minutes.
Quick trick: Use one of those handy green peeling/coring/slicing units that attach to the counter with suction.
You can find these at most stores for around$20<U+0097>if you don<U+0092>t have one, I recommend getting one.
They work really well, and save lots of time!
Core and slice the apple with the peeling arm wedged out of action.
Slice the spiral to form small, uniform dice.
Add the apple, garlic and curry powder to the skillet.
Sauté, stirring, for about 3 more minutes, or until apple is beginning to soften and curry has become quite fragrant.
Add lamb and mix thoroughly, breaking up chunks.
Brown lamb and stir in cumin, cayenne and salt.
Add cream; allow to boil and reduce until thick.
Pack as much of the lamb mixture as possible into the hollowed out squash halves.
Place the squash in a baking dish just large enough to hold them upright.
Pour 1 inch of boiling water in the dish and cover tightly.
If baking in the oven, use foil.
If microwaving, use microwave-safe plastic wrap, ventilated with 2 slits.
Bake in preheated 400 F degree oven for 1 hour, or at 70% power in microwave for about 25 minutes, until the flesh of the squash is tender when pierced with a fork.
Amaretto Bon Bon Balls


Ingredients:
pecan meal, confectioners' sugar, cocoa powder, light corn syrup, amaretto liqueur

Directions:
Blend all the ingredients together and shape into 30 one-inch balls.
If the mixture turns out too wet/dry, balance it out by adding more powdered (icing] sugar to dry it out or more liquor to moisten it up.
Roll the balls in extra powdered sugar, cocoa powder or chocolate milk powder.
Store in an airtight container for at least one week before sampling.
I have also successfully stored them in the refrigerator and in the freezer.
Vegan Baked Taco Dip


Ingredients:
vegan cream cheese, vegetarian chili, soy mozzarella cheese, black olives, green peppers

Directions:
Evenly spread the cream cheese out in the bottom of a 9x13 baking dish.
Pour the chili over the top and evenly spread it over the cream cheese.
Cover the chili with the grated cheese, and sprinkle the olives and peppers over the top.
Bake in a 400F oven for 30-40 minutes, or until the cheese is melted.
Let it cool for 15 minutes and serve with bite-sized taco chips.
Pico De Gallo


Ingredients:
tomatoes, onion, cilantro, garlic powder, salt, pepper

Directions:
Combine ingredients into a bowl until evenly distributed. Let sit in a refrigerator for at least 30 minutes.
Enjoy!
Roasted Cod


Ingredients:
floury potatoes, garlic head, plum tomatoes, rosemary sprigs, olive oil, cod fish fillets, white wine, basil leaves

Directions:
Preheat the oven to 220 degrees centigrade.  Cook the potatoes in a large pan of boiling water for 10 minutes until almost tender and starting to crumble slightly around the edges.
Drain the potatoes well and transfer to a large roasting tin.  Break the garlic bulb and nestle the cloves between the potatoes.  Roughly chop the tomatoes and scatter over the top with the rosemary.  Season generously, then drizzle over 2 Tbs of olive oil.  Roast for 15 minutes.
Add the cod fillets to the pan, allowing them to rest on top of the potatoes and tomatoes.  Drizzle the remaining oil over the top, season the fish and cook for 5 minutes.  Splash in the wine and cook for a further 5 minutes until the fish is cooked.
Tear over the basil leaves and serve straight from the pan.  Remember to remind your guests that they'll need to peel the cloves of garlic before they eat them.
Sausage Stuffed Mushrooms
Category: trusted-brands-recipes-and-tips
By From the Kitchen at Johnsonville Sausage

This Johnsonvillle recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that's bound to please! These stuffed mushrooms are perfect for an appetizer when you're entertaining family and friends.

Ingredients:
1 (16 ounce) package Johnsonville® Ground Italian Sausage
48 large fresh mushrooms
½ cup dry bread crumbs
1 (8 ounce) package cream cheese, softened
3  garlic cloves, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
¼ cup grated Parmesan cheese

Directions:
Preheat the oven to 400 degrees F. In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain. Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets. In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended. Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake until mushrooms are tender and lightly browned, 14 to 16 minutes.

Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 48 stuffed mushrooms

Calories: 60.2
Fat: 4.7 g
Saturated fat: 2.1 g
Carbohydrates: 1.9 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 2.9 g
Cholesterol: 12.7 mg
Sodium: 118.6 mg
Dom's Caesar Salad


Ingredients:
romaine lettuce, garlic clove, fresh lemon juice, olive oil, Dijon mustard, fresh ground pepper, seasoned croutons, parmesan cheese

Directions:
Wash lettuce and tear into large pieces.
Rub garlic halves around the inside of a large wooden salad bowl, and discard garlic.
In bowl, combine lemon juice, oil, mustard and pepper.
Add egg yolk and mix well.
Add lettuce, croutons and Parmesan, and toss lightly.
Top with additional Parmesan if desired.
Substitute Sour Cream


Ingredients:
plain yogurt, butter

Directions:
Melt butter and let cool to room temperature., Thoroughly mix butter and yogurt., Refrigerate an hour., Use like sour cream.
Coconut Banana Muffins- Dairy Free


Ingredients:
soymilk, bananas, baking powder, baking soda, brown sugar, vanilla extract, cinnamon, nutmeg, salt, flour, egg

Directions:
Preheat Oven to 400F., Put coconut, banana and soy milk into a blender and blend until mushy., Add the rest of the ingredients to the blender and mix., Pour the mixture into a pre-greased cupcake pan., Bake in the oven for about 15 minutes- check after 12 minute., Remove from oven after 'toothpick check' comes out clean., Let rest for 10 min or as long as you can resist.
Emily's Coleslaw
Category: salad
By Anonymous

Asian-type coleslaw. Tastes best if made at least 6 hours before serving. Leftovers are excellent.

Ingredients:
1 (28 ounce) package coleslaw mix
1 (3 ounce) package beef-flavored ramen noodles
1 cup sunflower seed kernels
½ cup slivered almonds
½ cup chopped green onions
1 (4 ounce) can sliced water chestnuts, drained
½ cup canola oil
½ cup vinegar
½ cup white sugar

Directions:
Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts. Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 cups

Calories: 286
Fat: 19.3 g
Saturated fat: 1.6 g
Carbohydrates: 25 g
Sugars: 9.2 g
Dietary fiber: 2.8 g
Protein: 5.3 g
Cholesterol: 5.3 mg
Sodium: 94.2 mg
Marbled Berry Panna Cotta


Ingredients:
berries, raw sugar, powdered sugar, vanilla bean, gelatin, milk

Directions:
Berry puree - Put berries & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.
Simmer 10 minutes or until thick and syrupy. Set aside to cool totally.
When cool, sieve to remove pips & set aside.
Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat.
Put gelatine in a bowl, cover with the milk & stand for 5 minutes.
Stir into cream mixture and simmer for 1 minute longer.
Remove vanilla bean & allow mixture to cool.
Put a spoonful of the berry puree in the bottom 4 clear glass moulds/ramekins/glasses, swirling it up the side of each one.
Fill immediately with cooled panna cotta mixture. Cover & refrigerate for 4-6 hours or until firm.
Bacon and Spinach Quiche


Ingredients:
milk, flour, cheddar cheese, fresh spinach, pepper, eggs

Directions:
Preheat oven to 350.
Mix flour and cheese together separately.
Lightly beat eggs, milk and pepper.
Chop spinach into pieces about 1-2 inches and mix into eggs.
Pour cheese and flour into the egg and spinach mixture, lightly mixing as you add it.
This is easy, like making an omelet. You can add more ingredients, like adding onions, fresh garlic, tomato's (on top last 5 min of cooking], top with cornflakes for added sweetness. Use low fat or non-fat milk and cheese (my preferred method]. Additional meats; sausage, chicken, pork, fish, etc -- just remember to precook all meats. Have fun and don't be afraid to make it your own!
Pour your ingredients into the pie crust, top with bacon and back in the oven for 60 minutes or until quiche has risen and is set!