xiaoxl/recipe_data huggingface dataset:
Apple Butter Pumpkin Pie


Ingredients:
pumpkin, apple butter, brown sugar, cinnamon, nutmeg, salt, eggs, evaporated milk, butter, flour, brown sugar, pecans

Directions:
Mix all ingredients with a whisk til combined. Pour into pie shell and place carefully in preheated 350° oven. Bake for 55 minutes and add streusel topping. Bake an additional 15 minutes. Cool and serve with whipped topping, fresh whipped cream, or ice cream.
Note: I use my food processor to make the topping. Just throw all ingredients for topping in processor bowl, and process till mealy. Don't even have to chop the nuts!
Cream Cheese Crust
Category: desserts
By Cathy Tagle

My mom's cream cheese crust recipe is a sell out to friends and family who try her apple pie.  Cream cheese adds flavor and texture to the pie.

Ingredients:
½ cup cream cheese
1 ½ cups all-purpose flour
½ cup butter

Directions:
Soften cream cheese and butter and mix together incorporating flour a little at a time. Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).

Yields: 1 - crust for 9 inch pie

Calories: 237.6
Fat: 16.8 g
Saturated fat: 10.5 g
Carbohydrates: 18.3 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 3.6 g
Cholesterol: 46.5 mg
Sodium: 125.1 mg
The Realtor's Spaghetti Squash Au Gratin


Ingredients:
olive oil, onion, garlic clove, spaghetti squash, How to Cook a Spaghetti Squash, fresh basil, parmesan cheese

Directions:
Heat oil in skillet and cook onion and garlic until soft and fragrant, 6 minutes.
Preheat broiler.
Place scraped squash in bowl, add onions and garlic, basil, salt and pepper and toss well.
Place mixture in buttered 1 quart baking dish.  Sprinkle with cheese and broil for 2-3 minutes until JUST starting to brown.
Serve immediately.
Ice Cream Pie


Ingredients:
sour cream, ice cream

Directions:
Coat bottom and sides of an 8 inch pie plate with butter.
Combine chocolate syrup and chocolate chips in a microwave safe bowl. Microwave until hot (about 45 seconds]. Stir together until smooth. reserve 1/4 cup of the chocolate mixture.
Combine chocolate mixture in larger bowl with crisp rice cereal. Press into pie plate and up the sides. Freeze for about 15 minutes.
Combine reserved chocolate mixture and sour cream in a small bowl and mix well.
Spread half of the ice cream in the prepared pie plate. Drizzle with half of the sour cream mixture.
Top with remaining ice cream and drizzle again with remaining sour cream mixture.
Top with extra chocolate chips if desired. Freeze for about 1 hour.
Let stand at room temperature about 10 minutes before serving.
Pumpkin Quinoa Bread
Category: breakfast-and-brunch
By jabguit

A more nutritious and yummier pumpkin bread that adds quinoa for a slightly nutty and chewy texture.

Ingredients:
1 (15 ounce) can pumpkin puree
1 cup light brown sugar
1 cup white sugar
¾ cup canola oil
3  eggs
2 ½ cups whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
1 cup cooked quinoa
1 cup chopped walnuts
½ cup dried cranberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. Whisk pumpkin, brown sugar, white sugar, canola oil, and eggs together in a bowl until smooth. Sift flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves together in a separate bowl. Stir flour mixture, a little at a time, into pumpkin mixture until batter is smooth; fold in quinoa, walnuts, and cranberries. Pour batter into prepared loaf pan. Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 loaf

Calories: 472.3
Fat: 22.6 g
Saturated fat: 2.2 g
Carbohydrates: 64.9 g
Sugars: 39.4 g
Dietary fiber: 5.6 g
Protein: 7.6 g
Cholesterol: 46.5 mg
Sodium: 365.5 mg
Make Ahead Pumpkin Breakfast Quinoa - Gluten Free Fall Breakfast


Ingredients:
water, quinoa, salt, canned pumpkin, brown sugar, artificial sweetener, pumpkin pie spice

Directions:
Rinse the quinoa in a colander to help remove the bitter taste.
In a medium saucepan, bring 4 cups of water to boiling, then add the rinsed quinoa.  Return to boiling, then reduce heat, cover and cook for 20 minutes.
Once cooked, fluff with fork and add the canned pumpkin, brown sugar (or other sweetener, added to taste], and the spices.  If you don't have the pumpkin pie spice on hand, adding 2 teaspoons cinnamon plus 1 teaspoon of ginger will work too.
Serve Pumpkin Breakfast Quinoa with a piece of fruit.
To prepare as "make ahead." divide into small plastic containers and refrigerate up to 5 days.
Veggie Peanut Butter Sandwich


Ingredients:
bean sprouts, peanut butter, sriracha sauce, cilantro

Directions:
Lightly toast the bread., Spread peanut butter on one slice, sriracha hot sauce on the other slice., Layer spinach, sprouts and cilantro in-between., Press sides together., Yum.
Southeast Asian Sweet Coffee


Ingredients:
sweetened condensed milk, espresso coffee, coffee

Directions:
Add 1 tablespoon of condensed milk to each of four 8-ounce cups or glasses.
In each pour 2 shots of espresso, and stir until the coffee and milk are well combined.
If serving as iced coffee, cool then chill in the refridgerator for at least 2 hours. Add a few ice cubes to each serving, if you wish.
Sundried Tomato and Olive Polenta - Ancient Renaissance Recipe


Ingredients:
vegetable broth, feta, parmesan cheese, sun-dried tomato, kalamata olive, fresh basil, olive oil, flour

Directions:
boil the vegetable broth; once boiling, stir in the polenta - let it simmer on low heat while stirring frequently for 15 minutes.
Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives.
once stirred in evenly, put the mixture in a GREASED cake pan (or any circular or square shaped container of similar diameter] and spread/press down evenly.
let the mixture firm up in the refrigerator for a minimum of 2 hours.
once firm, cut the firm polenta mixtures into slices (approximately 16]; coat in flour, shaking off excess.
fry the floured polenta in olive oil until nicely browned; then drain on paper towel.
Campfire Reubens
Category: main-dish
By NancyOlson

Started by my mom when I was very young, this sandwich has been a tradition for years on family camping trips. My children and grandchild now insist I make them on all our camping trips. Each person assembles their own sandwich just how they like it, with or without sauerkraut, extra cheese, or any way in-between. Use a permanent marker to label the packets. You'll never want another Reuben that isn't made over a campfire!

Ingredients:
8 slices pumpernickel bread
1 cup Thousand Island dressing
¾ pound deli sliced corned beef
½ pound sliced Swiss cheese
1 cup sauerkraut

Directions:
Preheat a grill for low heat. Cut 4 large squares of aluminum foil. Place 2 slices of bread side-by-side on each piece of foil. Spread the bread slices with Thousand Island dressing. Evenly divide the corned beef, Swiss cheese, and sauerkraut among the bread. Top with a second slice of bread to make a sandwich. Wrap the foil snugly around the sandwich to make a sealed packet. Place the packets on the preheated grill. Cook, turning every 10 minutes, until the bread is lightly toasted and cheese melted, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 776.8
Fat: 48.9 g
Saturated fat: 16.9 g
Carbohydrates: 50.7 g
Sugars: 14.4 g
Dietary fiber: 5.1 g
Protein: 37.4 g
Cholesterol: 128.2 mg
Sodium: 2637.5 mg
Bacon Wrapped Shrimp
Category: meat-and-poultry
By stacy candlish

Large shrimp tend to get rubbery when cooked. Grilling them is an excellent alternative. The bacon keeps them from drying out.

Ingredients:
20 large shrimp, peeled and deveined
10 slices bacon

Directions:
Preheat grill for medium heat. Wrap shrimp in bacon, and secure with toothpicks. Lightly oil grate, and arrange shrimp on grill. Cook for 3 to 4 minutes, turning once. The shrimp will be done when the bacon is fully cooked.

Prep time: 20 mins
Cook time: 4 mins
Total time: 24 mins
Yields: 2 servings

Calories: 715.4
Fat: 64.3 g
Saturated fat: 21.2 g
Carbohydrates: 1.6 g
Protein: 30.5 g
Cholesterol: 201.6 mg
Sodium: 1269.8 mg
Coffee Butter Frosting
Category: desserts
By GINGER P

For coffee lovers. A delicious mocha frosting. Perfect with chocolate, caramel, or white cakes.

Ingredients:
1 ½ cups confectioners' sugar
1 tablespoon unsweetened cocoa powder
⅓ cup butter or margarine, softened
1 tablespoon strong brewed coffee

Directions:
In a small bowl, stir together the confectioners sugar and cocoa powder. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, being sure to scrape the bottom of the bowl, occasionally. Finally stir in the coffee, and beat until smooth.

Prep time: 5 mins
Total time: 10 mins
Yields: 2 cups

Calories: 104.5
Fat: 5.2 g
Saturated fat: 3.3 g
Carbohydrates: 15.2 g
Sugars: 14.7 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 13.5 mg
Sodium: 36.5 mg
Lemon-Roasted Broccoli and Asparagus
Category: uncategorized
By Soup Loving Nicole

Simple lemon-flavored roasted broccoli and asparagus. An easy side dish that great served over rice with beef, chicken, pork, or fish.

Ingredients:
½ pound broccoli florets
3 teaspoons olive oil, divided
1 teaspoon lemon pepper, divided
1 large lemon, sliced
½ pound fresh asparagus, trimmed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli. Bake in the preheated oven for 15 minutes. Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat. Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 68.4
Fat: 3.9 g
Saturated fat: 0.5 g
Carbohydrates: 9.1 g
Sugars: 2.1 g
Dietary fiber: 4 g
Protein: 3.2 g
Sodium: 136.2 mg
Creamy Beef Sandwiches


Ingredients:
mayonnaise, cheddar cheese, lettuce

Directions:
In a small bowl, combine mayo, and ranch dressing.
Stir in the beef and cheese.
Spread about 1/3 cup on six slices of bread; top with lettuce and remaning bread.
Quick & Easy “chicken a La King”


Ingredients:
red bell pepper, olive oil, ginger paste, dried tarragon, fresh chives, fresh parsley, cooked rice

Directions:
Sauté red pepper in olive oil on medium heat., Stir-in ginger, tarragon, chives, chicken, gravy, and parsley mixing thoroughly., Add rice and combine thoroughly., Cook for approximately 10 - 15 minutes.
Unjury Chocolate Peanut Butter Balls


Ingredients:
"peanut butter"

Directions:
Add peanut butter to a mixing bowl.
Add protein powder, 1 scoop at a time, stirring well after each scoop until dough is formed.
Roll dough into balls.
Freeze overnight.
Optional Additions: Dried fruit (raisins, cranberries, or cherries], spices (cinnamon or nutmeg], oatmeal, chopped nuts (pecans, walnuts, almonds].
Buttered Irishman Martini


Ingredients:
Baileys Irish Cream, vodka

Directions:
Measure ingredients into Martini Shaker., Add ice., Shake vigoursly., Pour into Martini glass., You can rim the glass in butterscotch ice cream syrup, for added effect.
Easy Creamy Tomato Soup


Ingredients:
whole canned tomatoes, garlic cloves, water, cayenne pepper, dried basil, butter, onion, paprika, milk, salt, pepper, sugar, Splenda sugar substitute

Directions:
Place tomatoes, garlic, stock, cayenne pepper, 2 teaspoons of basil into blender.
Blend on soup setting or 7 minutes on high speed until hot.
In the meantime, in a pot, saute the onions and paprika in the butter until onions are golden.
Pour the tomato mixture into the pot.
Add cream/milk, 2 teaspoons of basil, salt and pepper and sugar and cook on low stirring occasionally for 10 minutes. Bon appetit!
Swedish Tea Ring


Ingredients:
water, dry yeast, sugar, salt, flour, egg, vegetable shortening, flour, butter, sugar, cinnamon, nutmeg, apples, apricot

Directions:
Dissolve yeast in warm water until dissolved.
Add next three ingredients and beat well.
Add egg and lard then stir.
Mix in 3 1/2 cups of flour.
Gradually add the rest of the flour  until dough is easy to handle.
Place in large bowl.
Grease top of dough and cover.
Refrigerate until double.
(May be left overnight and used early the next morning].
Preheat oven to 375 degrees F.
Punch down dough.
Roll out 1/2 the dough into an oblong and butter well.
Sprinkle w/ sugar and spice mix.
Add fruit layer if you like.
Roll up as a jellyroll.
Place on large baking sheet and join ends together to form circle of dough.
Using kitchen scissors, snip 2/3 way thru in 1 inch intervals.
Turn sections until one sections lays on top of the next completing the ring.
Let raise until double.
Bake until 30 minutes or so until done.
Using spatulas remove ring to seving plate while it is still very warm.
Pour confectioners sugar glaze over warm ring and decorate w/ nuts, cherries etc.
Thai Shrimp and Cabbage Stir-Fry (Low Carb)


Ingredients:
cabbage, onion, garlic cloves, shrimp, water, soy sauce, fresh cilantro, dried cilantro, crushed red pepper flakes

Directions:
Heat 3 tsp of oil in a skillet or a stir fry pan.
Add cabbage and stir fry cabbage for about 2 minutes or until tender.
Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste.
In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender.
Add the shrimp, water and soy sauce; cook until shrimp turns pink.
Sprinkle with cilantro and red pepper flakes, stir.
Serve shrimp mixture over cabbage.
Easy Stroganoff
Category: pasta-and-noodles
By TOPCHEF

Valentine's Day is special for us because it is our wedding anniversary as well!  Though this isn't a standard 'romantic' recipe, every time I prepare this dish the love flows freely!  It is a way to show my husband I love him -- it is his favorite, but not mine.  Every time I serve it my husband showers me with compliments, affection, and love because he knows it's my way of saying I love you any day of the week, not just Valentine's Day.

Ingredients:
1 (16 ounce) package wide egg noodles
1 pound lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon minced garlic
1 (8 ounce) can sliced mushrooms
2 (10.75 ounce) cans  condensed cream of mushroom soup
10 ¾ fluid ounces milk
1 cup sour cream

Directions:
In a large, heavy skillet, brown ground beef with Worcestershire sauce, seasoning salt, and garlic.  Drain well, set aside. Cook noodles in a large pot of boiling water until done.  Drain. Return noodles to pot. Gently stir in ground beef, mushrooms, condensed soup and milk.  Place the pan over low heat, and heat through.  Stir in sour cream, and serve immediately.

Cook time: 30 mins
Total time: 30 mins
Yields: 6 servings

Calories: 695.3
Fat: 34.2 g
Saturated fat: 14.3 g
Carbohydrates: 67 g
Sugars: 6.5 g
Dietary fiber: 3.4 g
Protein: 29.4 g
Cholesterol: 140.7 mg
Sodium: 1105.8 mg
Chargrilled Chicken With Orange, Asparagus & Beans


Ingredients:
chicken breast fillets, ground cinnamon, honey, olive oil, asparagus, green beans, white wine vinegar, butter beans, orange, fresh parsley leaves

Directions:
Place the chicken in a glass dish. Combine cinnamon and half the orange juice, honey and oil in a jug. Pour over chicken and turn to coat. Cover and place in the fridge for 15 minutes to marinate.
Cook the asparagus and green beans in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
Preheat a chargrill on high. Add the chicken and cook for 3-4 minutes each side or until just cooked through. Transfer to a plate and set aside for 5 minutes to cool. Thinly slice across the grain.
Meanwhile, whisk the vinegar and the remaining orange juice, honey and oil in a jug. Taste and season with pepper.
Place the asparagus, green beans, butter beans, orange and parsley in a bowl and toss to combine. Divide salad among serving plates. Top with chicken and drizzle over the dressing to serve.
Tangy Tasty Tomatillo Soup


Ingredients:
boneless skinless chicken breast halves, olive oil, red onion, garlic cloves, chicken broth, ground black pepper, cayenne pepper, red onions, green bell peppers, red bell pepper, yellow bell pepper, mild green chilies, frozen corn, frozen baby peas, frozen chopped spinach, sugar, sour cream, cilantro

Directions:
Cook and shred chicken. Set aside.
Heat oil over medium high heat in a large pot or dutch oven. Ingredients 3-8: add 1 red onion and 1 white onion, saute until golden. Add garlic and saute 1-2 minutes. Stir in tomatillos, 3 jalapenos and broth. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes until the tomatillos start to burst.
Puree in pot with an immersion blender. Stir in garlic salt, black pepper and cayenne pepper to taste.
Add reserved shredded chicken and the rest of the ingredients up to the chopped spinach and cook until heated through.
Stir in lemon juice and sugar if desired and remove from heat.
Serve in bowls topped with sour cream and cilantro to taste. Tortilla chips are also good with this.
Jalapeno Popper Chicken


Ingredients:
panko breadcrumbs, eggs, cream cheese, boneless skinless chicken breast halves, salt, pepper

Directions:
Preheat oven to 375.
In a small skillet over medium-high heat, combine the bread crumbs and oil.  Stirring often, toast until crispy and golden brown.  Transfer bread crumbs to a small bowl and mix in the taco seasoning.
Beat eggs in a shallow bowl or rimmed plate.
In a small bowl, combine cream cheese, cheddar cheese and diced jalapenos.
Using a small, sharp knife, either cut a pocket in each breast or butterfly them.  If they're especially thick, I like to pound them a couple times with the flat side of a meat mallet to thin them out some first - too thick and it takes so long to cook through that the bread crumbs burn.
Season the chicken lightly with salt and pepper. Divide the cheese filling evenly between the chicken breasts; close with toothpicks if you like.
Dip the chicken in the beaten egg and then the bread crumb mixture, coating each piece completely.  You can put them straight into the baking pan, or put a rack in the bottom of the pan first so the bottoms won't get soggy.  Bake in a preheated oven 25 to 30 minutes, or until the chicken is cooked through.
Artichokes French
Category: side-dish
By Diane

Regional favorite from greater Rochester, NY area. Great appetizer or as a main dish served over pasta.

Ingredients:
½ cup all-purpose flour
1  egg
1 (14 ounce) can artichoke hearts, drained and halved
¼ cup vegetable oil
¼ cup butter
1  lemon, juiced
3 tablespoons Parmesan cheese
¼ cup dry sherry
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

Directions:
Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg. Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl. Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well. Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 359.8
Fat: 27.6 g
Saturated fat: 10.5 g
Carbohydrates: 21 g
Sugars: 0.3 g
Dietary fiber: 2.6 g
Protein: 6.9 g
Cholesterol: 80.3 mg
Sodium: 611.4 mg
Fresh Peach and Blueberry Compote


Ingredients:
sugar, fresh lemon juice, orange, rind of, fresh blueberries

Directions:
Combine first 4 ingredients in 2 quart serving bowl and blend well.
Using a food processor (medium or thick slice disc]: place peaches in food tube and slice, using light pressure.
Add to orange juice mixture.
Gently blend in blueberries, tossing lightly.
Cover and refrigerate at least 2 hours.
Crock Pot Hamburger Soup


Ingredients:
ground beef, onion, garlic, pepper, season salt, beef broth, chicken broth, water, diced tomatoes, tomato sauce, soy sauce, celery, carrot, butter, flour, flour, parmesan cheese, parmesan cheese, salt

Directions:
Brown beef, onions and garlic. Drain, and add 1/4 cup of flour and mix.
To crock pot add: beef mix, onion soup mix, salad dressing mix, pepper, season salt, beef & chicken broth, water, tomatoes, tomato sauce, celery, carrots, italian seasoning, and soy sauce.
Cook for 8 hours.
salt/pepper to taste. opt-Add some ground red pepper for some spice.
Cook macaroni.
In saucepan make roux: melt butter on low and add 2 tablespoons of flour. Add to crock pot.
Add 1/4 cup parmesan to crock pot. If adding grated parmesan--put 1/4 cup of parmesan in a cup and add some of the broth and mix until blended. Then add to crockpot.
Serve over macaroni.
Serve and top with shredded parmesan.
Summer Vegetable Pasta


Ingredients:
corkscrew macaroni, extra virgin olive oil, garlic cloves, zucchini, corn, swiss cheese, salt, pepper, fresh basil

Directions:
In large pot of boiling, salted water, cook the pasta until al dente.
Drain, reserving 1 cup of the pasta cooking water and the pot.
Meanwhile, in a small skillet, heat 2 T olive oil over medium heat.
Add half of the garlic and cook until golden, about 30 seconds.
Stir in the breadcrumbs and remove from the heat.
In the reserved pasta pot, heat the remaining 2 T olive oil over medium heat.
Add the remaining garlic and cook until golden, about 30 seconds.; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes.
Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water.
Add 1 cup cheese and toss; season with salt and pepper.
Stir the remaining cheese and basil into the breadcrumb mixture and sprinkle on top of the pasta.
Bhuna Khichuri (Bangladesh)


Ingredients:
cauliflower floret, potato, basmati rice, onion, ginger, cumin, turmeric, garlic powder

Directions:
Soak the mung beans overnight, or if you are short on time cook them with a half cup of water on medium heat in a pressure cooker for 8 minutes.
Fry the cauliflower and potato cubes lightly in a tablespoon of vegetable oil. Add the onion, the jalapeno peppers and the spices.
Add the rice, the mung beans and about a half cup of oil and stir until well incorporated.
Add two cups of water and bring to a boil. Reduce heat and cover the pot.
Simmer for 20 minutes, or until the water is absorbed.
Dena's Baked Pasta


Ingredients:
lean ground beef, onion, egg, cottage cheese, parsley, garlic powder, mozzarella cheese, parmesan cheese, tomato sauce, salt, pepper

Directions:
Preheat oven to 350.
Prepare Fusilli per directions on package, drain.
In a very large frying pan or dutch oven, cook hamburger and onion until meat is no longer pink.
Drain off excess grease.
In a large bowl, mix egg, cottage cheese, parsley, garlic powder, 1 1/2 Celsius of mozzarella, parmesan, and tomato sauce.
Add to hamburger mixture.
Add 3/4 jar of the pasta sauce.
Salt & pepper to taste.
Mix well then transfer to a 9 X 13 baking dish.
Top with remaining sauce and mozarella.
Bake uncovered for 30-35 minute.