xiaoxl/recipe_data huggingface dataset:
Lavender Shortbread Cookies
Category: desserts
By Maryeileen Corcoran

A buttery lavender-flavored dough that can be made into round shapes using a biscuit cutter, or various shapes using cookie cutters. You can also roll the dough into a log, chill, and then slice and bake.

Ingredients:
1 ½ cups butter, softened
⅔ cup white sugar
¼ cup sifted confectioners' sugar
2 tablespoons finely chopped fresh lavender
1 tablespoon chopped fresh mint leaves
1 teaspoon grated lemon zest
2 ½ cups all-purpose flour
½ cup cornstarch
¼ teaspoon salt

Directions:
In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 2 dozen cookies

Calories: 186.1
Fat: 11.6 g
Saturated fat: 7.3 g
Carbohydrates: 19.3 g
Sugars: 6.9 g
Dietary fiber: 0.4 g
Protein: 1.5 g
Cholesterol: 30.5 mg
Sodium: 106.6 mg
Broiled Zucchini


Ingredients:
zucchini, butter, olive oil, parmesan cheese, salt, black pepper, sweet paprika

Directions:
Wash off zucchini, cut off ends and split lengthwise.
Lay the split pieces of zucchini cut side up in a lightly greased baking dish.
Pour over the butter or oil.
Sprinkle the cheese evenly over the cut edge.
Sprinkle with spices.
Broil just until the zucchini slices get a lovely light brown on the top.
Remove from the broiler, it will be cooked ala-dente' with about half of the crunch still in it.
It is easiest to eat with a sharp knife handy to cut into small chunks for each bite -- but make sure you get some of the spices and cheese with each bite -- hm-m-m-m.
Linguine With Spinach, Almonds, and Bread Crumbs


Ingredients:
olive oil, garlic clove, lemon juice, lemon zest, dry linguine, spinach, vegetable broth, salt, parmesan cheese

Directions:
Heat 1 tsp olive oil in a nonstick skilled over medium heat.
Add almonds and saute 1 minute until light brown.
Add breadcrumbs and garlic, cook 2 minutes or until golden, stirring occaisionally.
Stir in 1 Tbs lemon juice, cook 1 minute or until breadcrumbs are dry. Stir in lemon zest, remove from heat and set aside.
Cook pasta according to package directions. Before draining pasta, add spinach to the colander first, then drain pasta on top of spinach.
Immediately return pasta and spinach to the pot, tossing gently until spinach wilts.
Add breadcrumb mixture to pot; toss gently. In a separate bowl, combine remaining 2 tsp olive oil, remaining 1 Tbs lemon juice, veggie broth, and salt; drizzle this mixture over the pasta in the pot, toss until well blended.
Top with parmesan cheese to taste, and serve immediately.
Broccoli and Bacon Salad


Ingredients:
fresh broccoli, sweet onion, celery, carrot, dried cranberries, pecans, mayonnaise, sour cream, artificial sweetener, salt, pepper

Directions:
In a large bowl mix together the chopped vegetables, bacon, dried fruits and nuts.
In a small bowl whisk together the mayo, sour cream, Italian dressing, sweetener, salt and pepper.
Pour dressing over the salad and mix well. Cover and Chill for at least one hour. Over night is best.
Greek Lemon Chicken Soup


Ingredients:
carrots, onion, lemon zest, fresh lemon juice, fresh parsley, garlic clove, fat-free chicken broth, fresh ground black pepper, long-grain white rice

Directions:
Heat a 4 quart stockpot over medium heat.
Lightly spray with nonstick cooking spray.
Add carrots, onion and garlic, cook and stir for 2 minutes.
Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
Stir in rice and reduce heat.
Cover and simmer over low heat 15-20 minutes or until rice is tender.
Remove from heat and stir in parsley just before serving.
V&b Vodka Water


Ingredients:
orange, juice and zest of, lime, juice and zest of, lemon, juice and zest of, water, water, sugar

Directions:
Simple Syrup:
Bring water to a boil in a small saucepan.
Pour in sugar. Stir until sugar is completely dissolved.
Remove saucepan from heat and allow contents to cool.
Refrigerate in a sealed container until ready for use.
Vodka Water:
Place ice cubes in an empty pitcher.
squeeze juice of the orange, lime and lemon over the ice. (I use my juicer - this gives you more citrus juice] cut peel into quarters and throw in the citrus --  It just gets better.
Add Ruby Red Grapefruit Vodka (1/3 of the bottle is how I do it].
Fill with Water, add 1/2 cup to 1 cup simple syrup (depending on sweet desire] and stir.
Pour into highball glasses with or without ice.
Lemon-Poppy Seed Baby Bundt Cakes


Ingredients:
unbleached flour, granulated sugar, baking powder, salt, reduced-fat milk, unsalted butter, lemon peel, fresh lemon juice, eggs, poppy seeds, confectioners' sugar, lemon peel, fresh lemon juice, poppy seed

Directions:
Prepare Cake: Preheat oven to 325°F Spray two 6-cake mini Bundt pans with baking spray.
Blend flour, sugar, baking powder, salt, milk, butter, the 2 tablespoons lemon peel, the 1/3 cup lemon juice, the eggs and the 1-1/2 tablespoons poppy seed in large bowl with electric mixer on low speed until combined. Increase speed to medium; beat 3 minutes. Pour batter evenly into prepared pans. Bake 45 minutes or until wooden pick inserted near centre comes out clean. Let cool 10 minutes. Remove from pans to wire rack; cool completely.
Prepare Glaze: Whisk together confectioners' sugar, the 1 tablespoon lemon peel, the 3 tablespoons lemon juice and the 1 teaspoon poppy seeds until smooth. Add water by the half teaspoon to desired consistency. Spoon over cooled cakes.
Cook's Tips:  If you have only one 6-cake mini Bundt pan, bake the first six mini cakes. After removing cakes from pan, make sure pan is cooled and washed before using again with remaining batter. To make one large cake, use a 12-cup Bundt pan. Bake in a preheated 350°F oven for 45 minutes or until a wooden pick inserted in centre comes out clean.
Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.
Whalin's Low-Fat Asian Salad


Ingredients:
purple cabbage, broccoli, carrots, bean sprouts, bell peppers, cilantro, cilantro, fresh basil leaf, fresh mint leaves, green onions, arugula, pine nuts, fresh ginger, garlic cloves, low sodium soy sauce, olive oil, brown sugar, warm water, lime, cilantro

Directions:
Mix salad ingredients together.
Mix all dressing ingredients together (including minced cilantro stems but not including cilantro leaves] and shake to combine.
Pour dressing over salad before serving.
Note: You can dress the salad several hours before serving to allow the flavors to meld but if you are making several days worth of salad as I usually do, do not dress the salad until the day you will serve it.
Chicken & Egg Rice Bowl / Oyako-Don


Ingredients:
boneless chicken breasts, chicken fillet, eggs, onion, mirin, sugar, soy sauce, steamed rice, chives

Directions:
Cut the chicken into chunks and slice the onion.
Heat the stock, then add soy sauce, mirin, and sugar, then let it boil.
Add the onion and chicken to the stock.  Leave it until the chicken is cooked.  Do not boil it too much.
Break the eggs into bowl but separate one egg york and gently whisk.
Once the chicken is cooked, pour the egg (with egg white] over the chicken and onion leave it until the egg is cooked.  Add the egg york and remove from the heat.
Serve over the steamed rice and sprinkle the chives.
Banana Bread Pancakes


Ingredients:
bananas, granulated sugar, water, banana, ground cinnamon, pecans

Directions:
Combine sliced bananas and sugar in small bowl;set aside.
Combine pancake mix,water,mashed bananas and cinnamon in medium bowl;stir with wire whisk until large lumps disappear.
For each pancake,pour 1/4 cup batter onto hot lightly greased griddle;top with 3 to 4 banana slices. Turn when bottoms are golden brown.
Serve topped with warm aunt jemima syrup and pecans.
Red Apples


Ingredients:
sugar, water, red apples

Directions:
Bring the first three indgredients to a rapid boil in a large saucepan or dutch oven.   Boil for 5 minutes, stirring constantly to prevent boiling over, sticking, and to help melt the candies.
Reduce to a medium heat and place the apples (peeled side down] into the hot syrup.   Cook until done or about 15 minutes.   They will fork tender -- don't overcook or you will have red applesauce!   Cool and serve.   We think they are best chilled overnight.
Lasgna


Ingredients:
ricotta cheese, mozzarella cheese, ground beef, onion, green bell pepper, cream cheese

Directions:
1.Brown ground beef, drain excess grease.
2.Add seasoning, bell pepper, and onions to skillet and saute until onions are soft (about 10 minutes].
3.Reduce heat and simmer for about 20 minutes. Add to sauce when done.
4. Mix Cream Cheese and Ricotta cheese mixture.
5.Fill the pot with water and add salt, once the water is boiling, add the lasagna noodles and preheat the oven.
6.Boil the lasagna noodles for about 10 minutes, until soft.
7.Once the noodles and sauce are finished, line the bottom of the casserole dish with a layer of noodles (suggest lining it with aluminum foil first to save cleaning later].
8.Spread about <U+2153> the sauce over the noodles, then <U+2153> the cottage cheese, then <U+2153> the mozzarella and repeat until all ingredients are used.
9.Bake for 1 hour.
Tre's Spinach and Feta Cheese Quiche


Ingredients:
onion, frozen spinach, salt, dill, feta cheese, cottage cheese, eggs

Directions:
Preheat oven to 375°F
Chop onion and saute in oil 5 minutes.
Add frozen spinach in the 3 tablespoons oil and continue cooking, stirring often until all liquid is gone.
Transfer to a bowl and add remaining ingredients.
Pour mixture into unbaked pie crust and bake degrees for 30 to 35 minutes or until knife inserted into center comes out clean.
Shrimp Mozambique
Category: world-cuisine
By Melissa Rapoza Fragoza

This is a delicious Portuguese dish that my mom used to make for us all the time. A good crusty bread is a must to sop up the sauce. If you love bold, savory flavors, you'll love shrimp Mozambique.

Ingredients:
½ cup butter
1 large onion, chopped
10 cloves garlic, chopped
1 (12 ounce) can beer
¼ cup dry white wine
3 (1.41 ounce) packages sazon seasoning with saffron (such as Goya® Azafran)
hot sauce
salt to taste
1 pound large shrimp, shells left on
3 cups cooked white rice, or to taste
1 tablespoon chopped fresh parsley

Directions:
Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes. Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes. Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 348.5
Fat: 16.3 g
Saturated fat: 10 g
Carbohydrates: 28.7 g
Sugars: 1.3 g
Dietary fiber: 0.9 g
Protein: 15.5 g
Cholesterol: 155.7 mg
Sodium: 3277.2 mg
Beefy Macaroni and Cheese With Tomatoes


Ingredients:
milk, butter, margarine, onion, ground beef, diced tomatoes, salt, pepper, garlic

Directions:
Prepare your mac and cheese per instructions on the box. Set aside., Fry your ground beef the with onion added and add whatever spice you like., Garlic, Salt and Pepper are my favorites., After you drain your hamburger you can add the mac and cheese to it., Add your can of diced tomatoes, mix well and heat thru., If you want you can throw some veggies in the mix as well., Enjoy!
Citrus-Basil Vinaigrette


Ingredients:
olive oil, lemon juice, lemon, zest of, salt, honey, fresh basil, white wine vinegar

Directions:
"In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well."
Iranian Barley Soup


Ingredients:
barley, dry green lentils, red lentil, water, onions, olive oil, dried mint, parsley, turmeric, ground black pepper

Directions:
Put everything into a pot and then bring to a gentle boil., Simmer for 1 1/4 hours, stirring occasionally., Variations: Fry the onions in the oil before putting them in the pot., Add 1 cup of cooked chick peas or red kidney beans a few min before serving.
Polish Easter Breakfast


Ingredients:
smoked kielbasa, kielbasa, ham, hard-boiled eggs

Directions:
The day before brunch: Simmer kielbasa until cooked through; cool.  Peel casings if desired and slice diagonally into 1/4" pieces.  Bake ham if needed; cool and slice to 1/4" thickness, removing hard rind.  Refrigerate prepared meats in covered container until Easter morning.
Easter morning: Peel and slice boiled eggs.  Peel horseradish root with a vegetable peeler and thinly slice, using peeler.
Heat a large skillet over medium heat. Add kielbasa and horseradish to skillet when hot; allow to lightly brown, turning with a spatula as needed.
Add ham and eggs to skillet when kielbasa is lightly browned.  Cook until ham and eggs are heated through or until as brown as desired.  Less browned will yield a more moist result, more browned will be dryer.
Garlic Jelly


Ingredients:
fresh garlic, white wine vinegar, sugar, water, butter

Directions:
Combine garlic& vinegar in a 2 qt.
kettle.
Simmer mixture gently, uncovered, over medium heat for 15 minutes.
Remove pan from heat& pour mixture into a 1 quart glass jar.
Cover& let stand at room temperature for 24-36 hours.
Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid.
Discard any residue.
Measure the liquid& add vinegar, if needed, to make 1 cup.
Measure sugar into a dry bowl.
Combine the garlic-vinegar solution& the water in a 5 or 6 quart kettle.
Add pectin, stirring well.
Over high heat, bring mixture to boil, stirring constantly to avoid scorching.
Add sugar,& stir well.
Bring mixture to a full, rolling boil.
Add butter to reduce foaming.
Continue stirring.
Boil the mixture hard for exactly 2 minutes.
Remove pan from heat& skim off any foam.
Add red, yellow or orange food coloring if desired.
Pour jelly into prepared glasses.
Seal according to directions on recipe folder in pectin package.
Kalya E Khaas (Traditional South African Chicken Curry)


Ingredients:
chicken pieces, yogurt, tomatoes, cinnamon sticks, ground cinnamon, cardamom pods, ground cardamom, whole cloves, whole black peppercorns, cumin seeds, ground cumin, whole green chilies, saffron, turmeric, cayenne pepper, paprika, fresh ginger, garlic, salt, onions, butter, canola oil, olive oil, prune, fresh cilantro, of fresh mint

Directions:
Wash the chicken and pat dry.
Combine the yogurt, tomatoes, cinnamon, cardamom, cloves, peppercorns, cumin, chilies, saffron, turmeric, cayenne, ginger, garlic and salt.
Pour mixture over the chicken, turning the pieces until they are well coated.
While they marinate, in a large heavy skillet or stew pot, fry the onions gently in the butter and oil until light, golden brown. Let onions cool slightly and crush them with the back of a spoon.
Add entire contents of the marinating bowl. Simmer until chicken is tender, adding small amounts of water as needed to keep the contents from sticking.
Garnish with cilantro and mint and serve with rice or Indian bread.
Microwave Chocolate Pudding


Ingredients:
sugar, cornstarch, salt, milk, butter, vanilla

Directions:
combine first 4 ingredients in a microwave safe mixing bowl -- gradually stir in milk.
microwave on high for 6 minutes.stirring every 2 minutes.
stir in butter and vanilla till smooth.
divide pudding into 4 individual serving dishes; press plastic wrap directly onto pudding surface in each dish.
chill 3-4 hours -- .
Peanut Butter Breakfast Syrup
Category: side-dish
By Tara Lofley

My daughters wanted peanut butter syrup on their waffles, so I made this up. It's delicious! Stores in the refrigerator for a really long time. Serve over pancakes with sliced bananas. Try coconut extract in place of vanilla for added flavor.

Ingredients:
1 cup skim milk
1 cup white sugar
½ cup natural peanut butter
1 teaspoon vanilla extract

Directions:
Stir milk, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil while whisking constantly. Cook at a boil for 3 minutes, remove from heat, and stir vanilla extract into the syrup.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 12 servings

Calories: 135.7
Fat: 5.4 g
Saturated fat: 1.1 g
Carbohydrates: 19.8 g
Sugars: 18.7 g
Dietary fiber: 0.6 g
Protein: 3.4 g
Cholesterol: 0.4 mg
Sodium: 57.9 mg
Leek & Cheese Pie


Ingredients:
flour, baking powder, butter, margarine, cold water, leeks, butter, margarine, cayenne pepper, nutmeg, eggs, milk, salt, cheddar cheese

Directions:
Make your pastry roll it out to fit the tin or tins if making small ones.
Preheat oven to200c or 400f.
Slice the leeks and saute in the melted butter or margarine until soft but not brown. Season with cayenne pepper and nutmeg and allow to go cold.
Whisk eggs, milk, soured cream and salt together.
Sprinkle half the cheese on the bottom of the flan or flans,spread the leeks on top then sprinkle the rest of the cheese on top pour the egg custard mix on top and bake in oven for 30 minutes.
Serve hot or cold.
Slow Cooker Turkey and Vegetable Soup
Category: soups-stews-and-chili
By Shanelle

Delicious slow cooker vegetable soup with ground turkey and lentils. Very earthy and hearty. Serve alone or with homemade bread for a delicious fall meal.

Ingredients:
1 pound ground turkey
½ cup diced onion
4 cups water, or more to taste
2 (14.5 ounce) cans diced tomatoes with juice
2 medium potatoes, peeled and cubed
2 medium carrots, chopped
1 medium red bell pepper, chopped
2 stalks celery, chopped
1 cup dried lentils
1 cup chopped broccoli
1 cup frozen corn
¼ cup molasses
4 leaf (blank)s bay leaves
3 cubes beef bouillon
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker. Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper. Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.

Prep time: 25 mins
Cook time: 5 hrs 10 mins
Total time: 5 hrs 35 mins
Yields: 8 servings

Calories: 301.5
Fat: 5 g
Saturated fat: 1.2 g
Carbohydrates: 43.9 g
Sugars: 12.1 g
Dietary fiber: 11.3 g
Protein: 21 g
Cholesterol: 41.9 mg
Sodium: 842 mg
Grilled Balsamic Chicken Breast
Category: meat-and-poultry
By My Hot Southern Mess

A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.

Ingredients:
1 cup balsamic vinegar
½ cup olive oil
½ cup honey
2 tablespoons Dijon mustard
4 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons salt
2 teaspoons ground black pepper
4  boneless, skinless chicken breasts

Directions:
Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl. Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling. Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate. Remove chicken from marinade and discard used marinade. Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

Prep time: 5 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 548.3
Fat: 29.9 g
Saturated fat: 4.5 g
Carbohydrates: 47.6 g
Sugars: 43.7 g
Dietary fiber: 0.6 g
Protein: 24.4 g
Cholesterol: 64.6 mg
Sodium: 1425.2 mg
Cheese Wafers


Ingredients:
flour, baking powder, butter, margarine, sharp cheddar cheese, cold water, paprika

Directions:
Preheat oven to 375 degrees., In a medium sized bowl sift together the flour and baking powder., With a pastry blender, cut in the butter and cheese., Add the water and mix well., Pinch off dough and roll into balls., Place on ungreased cookie sheets., Using a fork, press to flatten., Bake for 10 minutes., Sprinkle the wafers with paprika if desired.
Ginger Glazed Carrots


Ingredients:
fresh carrots, salt, butter, margarine, brown sugar, nutmeg, ginger, fresh ginger, white wine

Directions:
Cook carrots in salted water, or you can steam them.
Melt butter and add brown sugar, nutmeg, ginger and wine.
Put carrots in a casserole dish and pour sauce over carrots.
Refrigerate until ready to bake.
Best if made a day ahead; flavor works through carrots.
Bake at 300 degrees, covered, for 2 hours.
Fat Free Bean  and Cheese  Burrito


Ingredients:
fat free tortilla, fat-free cheddar cheese, salsa

Directions:
assemble  refried beans, cheese and salsa on the tortilla.
wrap into a burrito and microwave it on high for 40 seconds or until  it is fully heated.
Serve with a salad if you wish.
Boiled Chocolate Cherry Cake


Ingredients:
caster sugar, butter, cinnamon, plain flour, self raising flour, eggs

Directions:
Put cherries and juice,butter,sugar,dried fruit and cinnamon in large pot., Simmer together for 10 minutes., Allow to cool., Add remaining ingredients and mix well., Line a 20cm cake tin well with baking paper., Bake at 165 degrees celsius., Bake for 1 1/2 hours or till cooked., Cool in tin.
African Sweet Potato Peanut Stew


Ingredients:
carrots, celery ribs, onion, pepper, turmeric, cinnamon, curry powder, clove, cardamom, cayenne, garlic cloves, tomatoes, sweet potatoes, water, milk, peanut butter, okra

Directions:
In a Dutch oven, sautée the chopped carrots, celery, and onion with the spices. Add the garlic after about 2 minutes (so they do not burn], and stir until fragrant, about 2 minutes.
Add the cubed sweet potatoes and tomatoes, mix for two minutes, then add the water and milk. Simmer until the sweet potatoes are soft, about 20 minutes. Use an immersion blender to puree the stew until smooth. Add the peanut butter and okra, and simmer to desired consistency (it might splatter]. Add more water or milk if it is too thick.
5-Ingredient Chili Powder


Ingredients:
whole cumin seed, cayenne pepper, oregano, garlic powder

Directions:
Place cumin seeds into a small nonstick pan over medium-high heat. Toast the seeds, moving the pan around constantly. This will take approx 3 to 4 minutes, you will smell the seeds toasting. make sure not to burn the seeds. Remove from heat and allow to cool completely.
Place all ingredients into a coffee grinder or a blender and pulse until all ingredients are a fine powder.
Store in an airtight container for up to 3 months.
1-2-3 Basic Quiche


Ingredients:
yellow onion, olive oil, eggs, milk, Dijon mustard, salt, ground black pepper, swiss cheese, sharp cheddar cheese

Directions:
Preheat oven to 375 degrees. In a small skillet saute onion in a little oil until tender, set aside to cool.
In a medium mixing bowl stir together eggs, milk, mustard, salt, pepper, cheese, and onions. Pour mixture into pie shell and bake until knife inserted into the center comes out clean, 40 to 50 minutes.