xiaoxl/recipe_data huggingface dataset:
Old Fashioned Strawberry Shortcake
Category: desserts
By MALIA2

Old fashioned, made from scratch strawberry shortcake.

Ingredients:
1 quart strawberries, sliced
1 cup white sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
⅓ cup vegetable shortening
1 ½ cups milk
2 tablespoons butter, softened
1 cup whipped cream

Directions:
Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan. Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake. Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 1 8-inch cake

Calories: 391.2
Fat: 14.5 g
Saturated fat: 5.6 g
Carbohydrates: 61.4 g
Sugars: 34.7 g
Dietary fiber: 2.4 g
Protein: 5.5 g
Cholesterol: 17 mg
Sodium: 523.9 mg
Oktoberfest Pasta Salad
Category: side-dish
By Jeff Edmunds

This pasta salad with bratwurst adds a German twist. Great side dish to bring to your next Oktoberfest potluck!

Ingredients:
1 (16 ounce) package rotini pasta
1 tablespoon liquid smoke
1 teaspoon olive oil
1 cup diced cooked bratwurst sausages
4 tablespoons sliced green onions, divided
1 tablespoon chopped garlic
1  yellow bell pepper, finely chopped
1  orange bell pepper, finely chopped
½ cup diced celery
½ cup chopped fresh parsley
½ cup spicy mustard
½ cup mayonnaise
2 tablespoons water
1 tablespoon apple cider vinegar
1 teaspoon white sugar
1 teaspoon freshly ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add rotini and liquid smoke; cook at a boil until rotini is tender yet firm to the bite, about 8 minutes. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add diced bratwurst, 2 tablespoons green onions, and garlic; cook until bratwurst is brown and crispy, 4 to 5 minutes. Remove from heat and allow to cool. Combine yellow and orange bell peppers, celery, parsley, mustard, mayonnaise, water, vinegar, sugar, and black pepper in a large bowl; stir to combine. Drain pasta and add to vegetable mixture. Add bratwurst, onions, and garlic and stir gently until all ingredients are combined. Serve warm or cold.

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

Calories: 272.8
Fat: 12.6 g
Saturated fat: 2.7 g
Carbohydrates: 32.3 g
Sugars: 1.6 g
Dietary fiber: 1.5 g
Protein: 6.6 g
Cholesterol: 10.6 mg
Sodium: 421.8 mg
Deviled Steak Strips


Ingredients:
boneless round steak, onion, garlic, water, tomato sauce, vinegar, horseradish, mustard, salt, pepper, flour, water

Directions:
Cut steak in thin strips., Brown steak, onions, and garlic in in hot oil., Stir in water, and next 6 ingredients., Bring to a boil., Reduce heat and simmer for 40 minutes., Combine water and flour and stir in until thickened., Cook and stir for 1 minute.
Lofthouse-Style Sugar Cookies


Ingredients:
butter flavor shortening, sugar, egg, heavy whipping cream, real vanilla, flour, baking powder, baking soda, salt

Directions:
In a large bowl, cream the shortening and the sugar.
Take the mixer out and, with a wooden spoon, add the egg, whipping cream, and vanilla until thoroughly combined (it will look a bit "stiff"], but do not whip the cream too much.
In another bowl, mix the remaining ingredients.
Add half the dry mixture at a time to the wet mixture. Only mix until it is thoroughly mixed together. Dough will seem sticky.
Roll dough into 1" to 1-1/4" balls and place on a baking sheet covered with parchment paper.
Flatten to 1/3" thick with the flat bottom of a drinking glass. They do not spread much when baking.
Bake at 350 degrees for 12-15 minutes.
Take the cookies out of the oven and move immediately to a wire rack to cool. Frost and decorate as desired.
Layers Of Love Chocolate Brownies
Category: trusted-brands-recipes-and-tips
By Nestle Toll House

A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was entered by Alma Carey of Sarasota, FL. Made with a genuine love of chocolate, this decadent brownie features vanilla-flavored white and semi-sweet chocolate morsels, chopped pecans and caramel layered within a rich cocoa batter.

Ingredients:
¾ cup all-purpose flour
¾ cup NESTLE® TOLL HOUSE® Baking Cocoa
¼ teaspoon salt
½ cup butter, cut into pieces
½ cup granulated sugar
½ cup packed brown sugar
3  large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans
¾ cup NESTLE® TOLL HOUSE® Premier White Morsels
½ cup caramel ice cream topping
¾ cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions:
Preheat oven to 350 degrees F. Grease 8-inch-square baking pan. Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping. Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.

Prep time: 10 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 16 servings

Calories: 303.6
Fat: 16.7 g
Saturated fat: 8.1 g
Carbohydrates: 37.6 g
Sugars: 22.9 g
Dietary fiber: 2.8 g
Protein: 4.5 g
Cholesterol: 50.2 mg
Sodium: 139.8 mg
Brie Cheese Fondue


Ingredients:
garlic clove, dry white wine, cornstarch, green onions, nutmeg, white pepper

Directions:
Rub garlic all over the inside of your fondue pot. Then rub it in a saucepan, leaving the crushed pieces in the bottom. Add the white wine to the saucepan and heat over medium-low heat.
Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot.
When the cheese has melted, add green onion and remove pot from the heat. Grate in a little nutmeg. Season with salt and pepper to taste.
The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly.
Pour the cheese into your fondue pot and keep fondue warm over low heat.
Calabacitas Cheese Soup


Ingredients:
olive oil, onion, garlic cloves, dried oregano, chicken broth, Mexican-style tomatoes, zucchini, corn, diced green chilies, Velveeta cheese, salt, pepper, cilantro

Directions:
Saute onion and garlic in 1 tablespoon olive oil., Add oregano, chicken broth and tomatoes., Cover and bring to a boil., Stir in squash, corn and green chilies., Return to boil and simmer till squash is tender., Stir in Velveeta, salt, pepper and cilantro.
Crock Pot  Wino Chicken Stew


Ingredients:
roasting chicken, carrots, onion, potatoes, fresh thyme, bay leaf, kosher salt, fresh ground pepper, red wine, flour

Directions:
Season your chicken with the salt and pepper and put into crock pot.
Chop all of your veggies into medium size pieces and add to crock pot.
Add your fresh thyme, bay leaf, and red wine.
In a separate small mixing bowl whisk your  flour in with your chicken broth. Add mixture to your crock pot, and lightly mix everything together.
Let cook for 6-8 hours on low.
It's really good served with fresh french bread and butter.
Hot Fudge Pudding Cake  (Microwave)


Ingredients:
brown sugar, hot water, butter, margarine, flour, sugar, milk, baking powder, salt, vanilla

Directions:
Combine first 4 ingredients in a glass bowl or 4 cup glass measuring cup.
Microwave for 4 minutes or until bubbling.
Combine cake ingredients in a 8 or 9 inch glass cake pan.  Stir until smooth.
Pour liquid topping mixture over cake.  Microwave for 9-12 minutes until cake rises to top.
Serve.  Can top with whip cream or ice cream.  Love it with vanilla.  Enjoy.
Easy and Creamy Turkey-Vegetable Soup


Ingredients:
reduced-sodium chicken broth, turkey broth, carrots, zucchini, dried thyme, low-fat alfredo sauce

Directions:
In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes.
Stir in turkey, zucchini, rice, and thyme. Remove from heat.
Cover and let stand about 5 minutes or until rice is tender.
Stir in Alfredo sauce; return to heat and warm through.
If desired, serve with oyster crackers.
Golden Sweet Cornbread


Ingredients:
flour, cornmeal, sugar, salt, baking powder, eggs, milk, honey

Directions:
Preheat oven to 400 deg.
Combine all ing. in mixing bowl and mix with electric mixer for about 2 minute.
Pour into greased 8-8" glass baking dish and bake for 35-40minute or until toothpick inserted in center comes out clean.
enjoy.
Broccoli Casserole


Ingredients:
onion, butter, cream cheese

Directions:
Saute onion in  1 stick of butter., Cook frozen broccoli. Drain and place in large mixing bowl., Add cream cheese, stirring untill all lumps have dissolved., Add the cream of mushroom soup., Drain onions from the butter, but reserve the excess butter., Put onions in broccoli mixture.  Add salt and pepper to taste., Crush sleeve of Ritz crackers and add reserved butter to moisten., Put broccoli in a 1 1/2 quart casserole and cover with crackers., Bake at 350 degrees for 30 minutes.
Very Cheesy, Healthy Hash Brown Casserole


Ingredients:
potatoes, fat free sour cream, onion

Directions:
Preheat oven to 350., Thaw hashbrowns and mix all ingredients together., Bake for 40 minutes, stirring the casserole halfway through baking time., Broil for 5 minutes or until top is browned.
Get Your Groove on Punch


Ingredients:
seltzer water, rum

Directions:
"Combine juices, rum, and coco Lopez.  Stir in seltzer."
SWEET MINI MEATBALL APPETIZER #Ragu


Ingredients:
lean ground beef, ground pork, eggs, parmigiano-reggiano cheese, pine nuts, raisins, flat-leaf Italian parsley, dried parsley, cilantro, dried cilantro, onion, garlic, kosher salt, ground black pepper

Directions:
Pre heat oven to 375 degrees F. Spray 2 sheet pans with vegetable oil spray.
Mix together the beef and pork in a large bowl, turning a few times so as not to over mix.
Using a large fork or your hands, add bread and beaten eggs to meat and mix with about 6 or 7 turns. Add all remaining ingredients and gently incorporate into meat. Do not over mix or meatballs will be tough.
Make one inch meatballs (a 1-inch scoop helps ] and place on sprayed sheet pan. Bake at 375 degrees F for 10-15 minutes until cooked through.
While meatballs are cooking, pour both jars of Ragu Old World Style Marinara into a large saucepan and heat over medium heat. When the meatballs are cooked, add to the Ragu sauce. Serve hot and provide small skewers on the side to pick up the meatballs. Reserve some of the sauce and place in a bowl for dipping the meatballs.
Filipino Pandesal
Category: bread
By TKDmom

A favorite Filipino breakfast roll, this pandesal is a bit sweet and crusted with fine bread crumbs before baking.

Ingredients:
1 teaspoon active dry yeast
1 cup lukewarm water
1 teaspoon white sugar
¼ cup white sugar
⅛ cup vegetable oil
1 teaspoon fine salt
3 cups all-purpose flour, divided
⅛ cup fine bread crumbs, divided, or as needed

Directions:
Pour yeast into water. Add 1 teaspoon sugar and set aside to soften, about 7 minutes. Mix 1/4 cup sugar, oil, and salt together in a bowl. Add softened yeast mixture and 1/2 of the flour. Mix well. Add remaining flour little by little, mixing constantly, until dough does not stick to the sides of the mixing bowl. Transfer dough to a lightly floured work surface and knead until smooth. Form into a ball and place in a lightly greased bowl. Brush surface of dough with more vegetable oil and cover with a damp cloth. Let rise in a warm place until doubled in size, about 2 hours. Punch dough down and roll into 2-inch rounds. Cover rolls with 1/2 of the fine bread crumbs and let rise again, 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C). Cut rounds into 1 1/2-inch pieces and arrange on a slightly greased baking sheet, cut-side up. Sprinkle with remaining bread crumbs and let rise until doubled in size, about 30 minutes more. Bake in the preheated oven until slightly brown, 20 to 25 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 3 hrs 45 mins
Yields: 24 rolls

Calories: 78.4
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 14.6 g
Sugars: 2.3 g
Dietary fiber: 0.5 g
Protein: 1.8 g
Sodium: 101.7 mg
Ham and Asparagus Au Gratin


Ingredients:
butter, margarine, flour, mustard, pepper, milk, asparagus, deli ham

Directions:
Melt butter or margarine.
Blend in flour and seasonings.
Gradually add milk.
Bring to boil, stirring constantly.
Simmer until smooth and thickened.
Add cheese and stir until melted.
Cook asparagus in boiling water until tender-crisp (about 1 min].
Roll two asparagus spears in each ham slice.
Place noodles, then ham rolls, in baking dish; cover with sauce.
Garnish with red pepper slices, if desired. Bake, uncovered, 20 min at 180°C
Makes 4 servings (2 rolls each].
Vegan Enchilada Bake
Category: everyday-cooking
By Erica Anderson

Casserole-style vegan enchiladas.

Ingredients:
1 cup crushed tomatoes
2 cups cooked white rice
1 (15 ounce) can vegetarian refried beans
½ (16 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
8 ounces sliced seitan
½ (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
9 (6 inch) corn tortillas
1 (15 ounce) can green enchilada sauce

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pour crushed tomatoes into the bottom of a casserole dish. Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes, 1/3 of the seitan, 1/3 of the vegan cheese, 1/3 of the tortillas, and 1/3 of the enchilada sauce into the dish, in that order. Repeat with 2 more layers. Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 casserole

Calories: 395.1
Fat: 8.4 g
Saturated fat: 3.4 g
Carbohydrates: 57.5 g
Sugars: 2 g
Dietary fiber: 9.4 g
Protein: 21.9 g
Sodium: 1158 mg
Grilled Korean-Style Skirt Steak


Ingredients:
sesame seeds, garlic cloves, soy sauce, dark brown sugar, kosher salt, black pepper, bacon, banana peppers, cubanelle peppers

Directions:
Pierce the steak a few times with a fork.
Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, for 2 to 3 minutes.  Transfer to a plate to cool.
Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 tsp salt and 1/2 tsp pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges, and bacon, turning to coat.  Cover and refrigerate for at least 4 hours and up to overnight.
Remove the steak, bacon, and onion wedges from the marinade with a slotted spoon.  Heat a grill pan over high heat.  If using the outdoor grill, make sure your charcoal is medium high heat. Put your onions, peppers, and bacon pieces in a grilling skillet or basket. Grill the onion wedges, peppers, and bacon pieces, turning until charred and brown, 8 to 10 minutes.
Grill the steak until charred, 4 to 5 minutes per side for medium rare.
Batter for Vegetables


Ingredients:
flour, sugar, baking soda, salt, pepper, buttermilk, egg

Directions:
"Combine dry ingredients. Add buttermilk and egg. Beat till smooth. Dip thin sliced veggies into batter then deep fry. Drain on paper towel if desired."
Chicken Shepherd's Pie


Ingredients:
"potatoes"

Directions:
Cook potatoes until tender. Drain and mash. If desired, whip with butter and milk.
Spread about half the potatoes in a round 2 litre casserole.
Mix chicken, soup and vegetables. Spread over potato layer.
Top with remaining potatoes.
Bake at 350 until heated through, about 30 minutes.
We like all things cheesy, so I usually put one cup grated cheese on top of the chicken layer, before the top layer of potatoes.
You can substitute an equal amount of chicken gravy for the soup.
This reheats very well in the microwave. In fact, sometimes I assemble it and put it in the fridge for the next night. Then I don't bother putting it in the oven at all, I just scoop out bowls full and zap them.
Baked Hot Chocolate


Ingredients:
unsalted butter, eggs, granulated sugar

Directions:
Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Arrange ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan.
Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside.
Stir the eggs and sugar together in the bowl of a stand mixer then set over the simmering water and stir until warm to the touch. Place the bowl on the stand mixer and, using the whisk attachment, beat for 3 to 5 minutes until light and fluffy. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
Carefully remove the cups from the pan. The cakes can be served warm, at room temperature, or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350-degree F oven for 5 minutes, or until warm.
Serve topped with a dollop of whipped cream.
Tacos Wrapidos


Ingredients:
Spanish rice, lean ground beef, flour tortillas, avocado, cheddar cheese, lettuce, diced tomato

Directions:
Prepare rice according to package directions.
Toss ground beef with fajita seasoning.  cook in a large nonstick skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.
Stir in cooked rice.
Spread beef mixture evenly over 1 side of tortilla.  Tope evenly with avocado slices, cheese, lettuce, and tomatoes.  Roll up.
Italian Sausage and Pepper Rotini


Ingredients:
rotini pasta, red bell pepper, green bell pepper, onion, olive oil, roma tomatoes, beef broth, parmesan cheese, parsley, dry crushed red pepper

Directions:
Prepare pasta according to package directions; drain and set aside.
Brown sausage in a large skillet over medium-high heat. Drain off grease and set aside.
Saute peppers and onions in 2 tablespoons hot oil over medium-high heat 2 to 3 minutes or until crisp-tender.
Stir in tomatoes, broth, and sausage; cook 3 minutes or until tomatoes are tender and mixture thickens slightly. Remove from heat; add cooked pasta to tomato mixture and stir.
Sprinkle with cheese and parsley.
Serve.
Best Ever New Zealand Pavlova
Category: desserts
By KERRYNZ

This recipe is a family favorite which is often made at dinner parties and is a Christmas table regular. Its crunchy meringue outside and marshmallow center make the perfect combination. Top with fresh fruit and whipped cream.

Ingredients:
3  egg whites
1 ¼ cups white sugar
2 tablespoons water
3 teaspoons cornstarch
½ teaspoon vanilla extract
1 teaspoon distilled white vinegar
⅛ teaspoon salt

Directions:
Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt. Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes. Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 - 9 inch meringue

Calories: 87.7
Carbohydrates: 21.5 g
Sugars: 20.9 g
Protein: 0.9 g
Sodium: 38.2 mg
Turkey Cutlets With Orange Sauce


Ingredients:
flour, green onion, green onion, soy sauce, garlic

Directions:
Coat cutlets with flour and shake off excess.
Heat vegetable oil until hot; add cutlets.
Brown for 2 minute on each side; remove and set aside.
Reduce heat, add white part of onions and garlic and saute for 2 minute.
Add orange juice and soy sauce, boil until slightly thickened, stirring occasionally, about 3 minute.
Stir in sesame oil, add salt and pepper to taste.
Return turkey and accumulated juices to skillet.  Simmer until turkey is heated through, 10-12 minute.
Serve with rice or corn bread dressing.
Greek Cucumber Salad
Category: salad
By apak

A yummy Greek salad that is easy and tasty!

Ingredients:
4 small roma (plum) tomatoes, chopped
1  cucumber, chopped
1  green bell pepper, chopped
1 small yellow onion, chopped
5 tablespoons malt vinegar
1 ½ tablespoons white sugar
1 tablespoon olive oil
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon minced garlic
1 (12 ounce) jar kalamata olives
1 (4 ounce) container crumbled feta cheese

Directions:
Mix tomatoes, cucumber, green bell pepper, and onion together in a large bowl. Whisk vinegar, sugar, olive oil, black pepper, salt, and garlic together in a small bowl; pour over vegetables. Add olives; toss to coat. Divide salad among four plates; top each serving with feta cheese.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 400
Fat: 32 g
Saturated fat: 7.4 g
Carbohydrates: 22.9 g
Sugars: 10.1 g
Dietary fiber: 2.5 g
Protein: 6.7 g
Cholesterol: 25.1 mg
Sodium: 2294.1 mg
Baked Blueberry and Peach Oatmeal


Ingredients:
old fashioned oats, brown sugar, baking powder, salt, egg, nonfat milk, canola oil, vanilla extract, fresh blueberries, frozen blueberries, walnuts, nonfat milk

Directions:
In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.
Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned and a thermometer reads 160°. Serve with additional milk if desired.
Cold BLT Pizza


Ingredients:
reduced-fat cream cheese, reduced-fat sour cream, mayonnaise, onions, dill weed, lettuce, grape tomatoes, bacon, parmesan cheese

Directions:
Preheat oven to 375.
Press crescent dough into a 10" x 15" cookie sheet.  Pinch all seems together to form a crust.
Bake crust at 375 for 10-12 minutes.  Remove from oven and allow to cool completely.
In a small bowl, beat together the cream cheese, sour cream, mayo horseradish, onion and dill until smooth.
Evenly spread over the cooled crust.
Top with the shredded lettuce, diced grape tomatoes and crumbled bacon, and parm cheese.  Lightly press down into the cream cheese/sour cream mixture.
Cut into squares to serve.