xiaoxl/recipe_data huggingface dataset:
Poppy Seed Pound Cake


Ingredients:
boiling water, eggs, instant coconut cream pudding mix, poppy seed

Directions:
Using electic mixer, combine the above ingredients using the general method listed on the cake mix box.
Add the poppy seeds last.
Pour into a greased bundt pan.
Bake at 350 degrees F for 50 minutes.
Invert onto serving plate while still warm.
Croatian “blitva” / or Spinach (The Other Way)


Ingredients:
spinach, butter, sour cream, parmesan cheese, chives, nutmeg

Directions:
Wash and cut spinach/”blitva” leaves and put it aside.
Warm the butter in a large pot; add spinach/”blitva” and mix until butter covers the leaves. Add half of anticipated cream, and the whole amount of parmesan, chive, nutmeg, salt, pepper. Heat it all for 2-5 minutes.
Replace the lot into a refractory pot, cover with the rest of the cream. Bake it in the hot oven (200°C] 5 to 10 minute Serve hot.
Classic Tom Collins


Ingredients:
lemon juice, orange, maraschino cherry

Directions:
Fill a shaker half way with ice cubes.
Add gin, lemon juice and sugar, shake well.
Strain mix into a collins glass that is almost filled to the top with ice cubes and add the club soda. Stir well and garnish with the cherry and orange slice.
Pasta With Tuna and Tomato Cream Sauce


Ingredients:
olive oil, garlic clove, sun-dried tomatoes, black olives, canned tuna, flat leaf parsley, pasta, farfalle pasta

Directions:
Note: I make my marinara with a bit of olive oil, garlic, canned tomato puree, a bit of Tobasco, basil, salt and pepper. It went great with this recipe.
Heat the oil in a frying pan. Add the garlic, sun-dried tomatoes and black olives. Cook a bit. Pour in the marinara sauce and cook for a few minutes. Add the tuna to the sauce. Cook for another minute. Add the cream and cook on high heat until the sauce is hot but not boiling. Add the pasta and finish cooking directly in the sauce. Sprinkle the dish with the parsley. Serve immediately. Buon appetito!
Afternoon Ruby Tea Biscuits


Ingredients:
all-purpose flour, baking powder, sugar, salt, vegetable shortening, milk

Directions:
Preheat oven to 425 degrees F.
Measure the sifted flour, baking powder, sugar, and salt and mix with fork in large mixing bowl.
Cut in vegetable shortening until it looks like coarse bread crumbs.
Add the milk and mix it into the flour with fork-but only until the mixture will form a soft ball.
Place the ball of dough on a lightly floured surface and knead it 12 times.
Rub some flour on rolling pin and roll the dough until it's about 1/4 inch thick.
With a large biscuit cutter cut circles, very close together, in the dough.  Use a straight downward motion and do not twist the cutter.
With a spatula lift HALF of the circles, one at a time onto a cookie sheet and arrange them about 1 inch apart.
With a small cutter cut a hole in the center of the rest of the circles to make rings and lift out the centers.  Set the centers aside.
Place the rings on top of the circles on the cookie sheet.
Place a teaspoon of red jam or jelly in each ring.
Bake biscuits for 12-15 minutes until golden.
Immediately take bicsuits off cookie sheet with spatula.
With centers bake into little biscuits.
Cheesy Broccoli Noodle Soup


Ingredients:
olive oil, onion, chicken broth, vegetable broth, salt, garlic powder, fresh ground pepper, milk, American cheese

Directions:
Heat olive oil in large saucepan.
Add onion and saute over medium heat till onions are golden.
Add chicken (or vegetable for vegetarians] broth and bring to a boil.
Add salt and noodles.
Cook uncovered for about 3 minutes, stirring occasionally.
Stir in broccoli and garlic powder and cook for another 4 minutes.
Add milk, cheese and pepper stirring constantly until the cheese is melted.
Marinated Pork Medallions


Ingredients:
garlic cloves, salt, paprika, white wine, olive oil, onion

Directions:
The Day Before:.
Mash the garlic and salt to form a paste.
Add the hot pepper paste and 1/2 tsp paprika.
Coat the medallions with this paste and put them in a shallow dish.
Pour the wine over all, make sure they are all covered.
Refrigerate over night.
How to cook them:.
Remove medallions from the marinade; saving it for later.
Heat olive oil over a medium-high heat.
Add the onions sauteing until brown.
Add the rest of paprika and cook for about 3 minutes.
Cover and keep warm.
In a large skillet pour in enough olive oil to 1/2 inch from the bottom.
Heat to very hot but not smoking.
Brown the medallions a few at a time without crowding.
Fry about 1 minute on each side.
Serve in crusty rolls with the onions.
Snowman Poop


Ingredients:
"mini marshmallows"

Directions:
Put marshmallows in the bag, seal with a twistie., Write out this sign and tape it to the bag., I hear you've been naughty,., So listen, here's the scoop., I'm running short on coal this year,., So you get "Snowman Poop"., Love, Santa., Put in naughty girl's/boy's stocking.
Napa Cabbage Salad
Category: salad
By Carol

This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!

Ingredients:
1 head napa cabbage
1 bunch minced green onions
⅓ cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
¼ cup cider vinegar
¾ cup vegetable oil
½ cup white sugar
2 tablespoons soy sauce

Directions:
Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve. Preheat oven to 350 degrees F (175 degrees C). Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 631.5
Fat: 51.3 g
Saturated fat: 11.7 g
Carbohydrates: 39.8 g
Sugars: 21.9 g
Dietary fiber: 6.3 g
Protein: 9.2 g
Cholesterol: 27.1 mg
Sodium: 652.5 mg
Spinach Salad With Cranberries and Candied Walnuts


Ingredients:
fresh spinach, dried cranberries, candied walnuts, olive oil, apple cider vinegar, honey, sugar

Directions:
Candy the walnuts:  Place the walnuts and the 1/4 cup of sugar in a nonstick skillet.  Turn heat to medium high and stir constantly with a wooden spoon until the sugar has melted and coated the walnuts.  Turn onto a greased sheet of foil and separate with 2 forks.  Let cool while assembling the salad.
Wash and dry the spinach.  Tear into bite sized pieces and place in a large bowl.
Add cranberries and candied walnuts.
Make dressing: in a cruet, combine the olive oil, vinegar and honey.  Shake well.
Dress the salad just before serving.
Pineapple Sweet and Sour Sauce


Ingredients:
pineapple tidbits, cornstarch, garlic cloves, cayenne pepper, ketchup, brown sugar, white vinegar, soy sauce, black pepper

Directions:
Drain both cans of pineapple over a bowl.
Add/whisk in cornstarch until smooth and combined (no need to measure out the juice] set aside.
In a small saucepan heat oil over medium-low heat; add in garlic and a small pinch cayenne pepper; stir for 2 minutes.
Add in ketchup, brown sugar, vinegar and soy sauce; cook stirring until simmering.
Add in the juice/cornstarch mixture; bring to a boil, stirring or whisking constantly until thickened.
Reduce heat to low and simmer for 3-4 minutes.
Mix in the pineapple tidbits.
Season with black pepper to taste if desired.
Big Chill Cocktail


Ingredients:
dark rum, cranberry juice, cream of coconut, ice cream

Directions:
"Blend ingredients with 1 scoop of ice cream. Serve in 12 oz pilsner glass with a pineapple garnish."
Coconut Macaroon Cookies (Gift Mix in a Jar)


Ingredients:
salt, flour, flour, sugar, sweetened flaked coconut

Directions:
Creating the Gift in a Jar:
Wash and thoroughly dry a 1-quart wide-mouth canning jar.
Layer the ingredients in the jar as listed above starting with the salt, flour, sugar and then the flaked coconut - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
COCONUT MACAROON COOKIES GIFT TAG:
Additional ingredients to be added by the recipient: 4 egg whites and 1 tsp almond extract.
COOKIE INSTRUCTIONS:
Preheat oven to 325; grease and flour a baking sheet.
Place the contents of the jar into a large bowl, and stir in the egg whites and almond extract until well blended.
Drop the dough by heaping teaspoonfuls onto prepared baking sheet, spacing the cookies about 2 inches apart.
Bake for 20 minutes, or until the edges are light brown in color.
Immediately transfer to wire racks and cool completely.
Serve immediately or store in an airtight container for up to 1week.
Winter Leek and Potato Soup
Category: soups-stews-and-chili
By Sassa

A great-tasting, hearty and satisfying soup that's perfect for a lunch or to start an otherwise light dinner.

Ingredients:
2 tablespoons butter, or more if needed
2  leeks, cleaned and chopped
½ cup chopped onion
6  potatoes, peeled and cubed
4 cups chicken broth
1 cup half-and-half
4 ounces shredded Cheddar cheese  (Optional)
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
salt and ground black pepper to taste

Directions:
Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes. Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes. Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more. Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 364.1
Fat: 15.4 g
Saturated fat: 9.4 g
Carbohydrates: 45.9 g
Sugars: 4.5 g
Dietary fiber: 5.5 g
Protein: 11.7 g
Cholesterol: 49 mg
Sodium: 982.5 mg
Blueberry Upside-Down Banana Nut Bread
Category: bread
By Kailey W.

Delicious banana bread that tastes fantastic with plain Greek yogurt.

Ingredients:
½ cup canola oil
⅓ cup cold water
3  eggs
1  egg white
2 large bananas, mashed
1 cup white sugar
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
2 tablespoons flax seeds
¼ cup chopped pecans
1 pint fresh blueberries
¼ cup white sugar

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

Prep time: 20 mins
Cook time: 45 mins
Total time: 3 hrs 5 mins
Yields: 1 - 9x5 inch loaf

Calories: 320.4
Fat: 13.4 g
Saturated fat: 1.4 g
Carbohydrates: 46.9 g
Sugars: 26.6 g
Dietary fiber: 2.6 g
Protein: 5.1 g
Cholesterol: 46.5 mg
Sodium: 374.9 mg
Rice Cake (Torta Di Riso)


Ingredients:
milk, sugar, lemon, zest of, arborio rice, short-grain rice, eggs, candied citron peel, rum, rum

Directions:
Preheat oven to 350ºF.
Butter a 10-inch spring form pan.
Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs.
Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently.
Stir in rice and reduce heat.
Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking.
Remove from heat and let cool.
Beat eggs until foamy in a large bowl.
Add cooled rice mixture, almonds, candied citron and 1/4 cup rum.
Mix thoroughly.
Pour rice mixture into buttered pan and level top with a spatula.
Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry.
Pierce holes in top of cake with fork and sprinkle with 2 to 3 Tablespoons rum. Cool to room temperature, them remove cake from pan. Decorate with whipped cream.
Cool Chinese Noodle in Peanut Sauce


Ingredients:
spaghetti, fettuccine pasta, peanut butter, water, soy sauce, tahini, sherry wine, honey, garlic, fresh ginger, hot water, carrot, cucumber, green onions

Directions:
Cook noodles in a large pot of boiling water over medium heat.
Cook until barely tender and still firm.
Drain immediately and rinse with cold water until cold.
Drain well and toss noodles with (2 Tbsp] dark sesame oil so they don't stick together.
FOR DRESSING: combine all ingredients except hot water in a blender and blend until smooth.
Thin with hot water to consistency of whipping cream.
For garnish, peel flesh of carrot in short shavings about 4" long.
Just before serving, toss noodles with sauce.
Garnish with cucumber, green onion, and carrot.
Serve cold.
Quick Satay Sauce


Ingredients:
peanut butter, tamarind paste, soy sauce, caster sugar, lime juice

Directions:
"Mix all ingredients adding water to get the desired consistency."
Best-Ever Fried Chicken Sandwiches
Category: meat-and-poultry
By Olivia D'Angelo

These chicken sandwiches are inspired by Federal Donuts' sandwich, with a sriracha-mayo sauce and twice-fried chicken.

Ingredients:
1 ½ cups all-purpose flour, divided
1  egg
¼ cup ranch dressing mix (such as Hidden Valley®)
2  chicken breasts
1 cup vegetable oil
½ cup mayonnaise
¼ cup sriracha sauce
4  potato rolls
16  dill pickle chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place 1/2 cup flour in a small bowl. Beat egg in a shallow bowl with a fork. Place 1 cup flour in a bowl; mix in ranch dressing. Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet. Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken. Bake chicken in the preheated oven until juices run clear, about 10 minutes. Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 sandwiches

Calories: 654.9
Fat: 34.1 g
Saturated fat: 5.3 g
Carbohydrates: 63.7 g
Sugars: 1.3 g
Dietary fiber: 2.5 g
Protein: 22.7 g
Cholesterol: 91.5 mg
Sodium: 1651.6 mg
Light and Creamy Brown Sugar and Chocolate Frosting
Category: desserts
By PURPLEMAGGOT

A great alternative for greasy frosting. This recipe is really more like whipped cream, but still has that great frosting taste!

Ingredients:
½ cup heavy cream
¼ cup brown sugar
½ teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder

Directions:
Pour the heavy cream into a medium bowl, and whip with an electric mixer. Add sugar, vanilla and cocoa powder; whip until stiff and spreadable. Refrigerate until needed.

Yields: 1 cup

Calories: 331.4
Fat: 23.1 g
Saturated fat: 14.4 g
Carbohydrates: 33.2 g
Sugars: 27 g
Dietary fiber: 2.7 g
Protein: 2.8 g
Cholesterol: 81.5 mg
Sodium: 32.1 mg
Saboob (Egyptian Flatbread)
Category: bread
By TeenChef14

This is a crispy flatbread, goes great with Mediterranean!

Ingredients:
2 cups all-purpose flour, plus more for work surface
1 teaspoon salt
¾ cup milk
1 tablespoon olive oil

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Whisk flour and salt together in a bowl; form a well in the center. Add milk and oil; mix until smooth dough forms. Turn dough out onto a lightly-floured work surface; knead until smooth and pliable, 10 to 15 minutes. Set dough aside to rest for 15 minutes. Divide dough into 4 equal pieces; roll out each piece with a rolling pin to 1/4-inch thickness. Arrange on prepared baking sheet. Bake in the preheated oven until lightly browned, 8 to 10 minutes.

Prep time: 15 mins
Cook time: 8 mins
Total time: 38 mins
Yields: 4 big flatbreads

Calories: 140.1
Fat: 2.4 g
Saturated fat: 0.6 g
Carbohydrates: 24.9 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 4 g
Cholesterol: 1.8 mg
Sodium: 300.7 mg
Barbecued Beans and Rice


Ingredients:
onion, chipotle chiles in adobo, garlic, pinto beans, kidney beans, black beans, barbecue sauce, Dijon mustard, cooked rice

Directions:
Preheat oven to 350°F
Mix together all ingredients except rice then spoon into a 2 quart casserole dish, cover and bake for 1 hour.
Serve over rice.
Fire and Ice Oysters with Horseradish Sauce


Ingredients:
sour cream, fresh lemon juice, fresh chives, Worcestershire sauce, Tabasco sauce, kosher salt, fresh ground black pepper

Directions:
Prepare the sauce by whisking together all ingredients except for the oysters; cover with plastic wrap and refrigerate for 30 minutes, or until ready to serve.
Rinse and scrub the oysters with a stiff brush.
To open them, on a folded kitchen towel, grip the oyster flat side up with another kitchen towel protecting your hand.
Find the small opening between the shells near the hinge and pry open with an oyster knife.
Try to keep the juices in the shell.
Loosen the oyster from the shell by running the oyster knife carefully underneath the body.
Discard the top, flatter shell, keeping the oyster in the bottom, deeper shell.
Grill the oysters, shell side down, over direct high heat until the juices around the oysters boil and almost completely evaporate, 2-4 minutes.
Using tongs, carefully remove the oysters from the grill.
Spoon a small dollop of sauce on top of each oyster and serve with cocktail forks while oysters are hot.
Strawmelonberry Soda Smoothie


Ingredients:
blueberries, watermelon, strawberry, ginger ale

Directions:
Add all the fruits into a blender and ice as well., Add Ginger Ale into the blender Make sure pour in carefully, Pour into a Tall Cup and Enjoy.
Spiced Bacon Twists
Category: breakfast-and-brunch
By Wynne

The Tuck U Inn at Glick Mansion in Atchison, Kansas serves this for breakfast. People just rave about the caramel, candy coating combination on the bacon!

Ingredients:
1 cup packed light brown sugar
2 tablespoons dry mustard powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
1 pound sliced bacon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and set a wire rack over the foil. Use a baking sheet that has sides to catch the grease. In a small bowl, stir together the brown sugar, mustard powder, cinnamon, nutmeg, and cayenne pepper. Press each slice of bacon into the mixture until coated. Twist each strip a few times and place on the prepared baking rack. Bake until bacon is browned and crisp enough to hold its shape, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 219
Fat: 8.7 g
Saturated fat: 2.6 g
Carbohydrates: 28 g
Sugars: 26.7 g
Dietary fiber: 0.2 g
Protein: 7.6 g
Cholesterol: 20.5 mg
Sodium: 438.1 mg
Spiced Holiday Pecans


Ingredients:
butter, golden brown sugar, water, salt, Chinese five spice powder, ground cumin, ground black pepper, pecan halves

Directions:
Preheat oven to 350°F.
Butter 2 large baking sheets.
Melt 1/4 cup butter in large skillet over medium heat.
Add brown sugar, 1/4 cup water, salt and spices; stir until sugar dissolves.
Add nuts to sugar mixture and cook until syrup thickly coats nuts, stirring frequently, about 5 minutes.
Transfer nuts to prepared baking sheets.
Bake until golden, about 5-10 minutes.
Cool (Can be prepared 3 days ahead. Store in airtight container at room temperature].
Parmesan Peppercorn Salad Dressing (Dlife)


Ingredients:
mayonnaise, parmesan cheese, milk, white wine vinegar, garlic, fresh coarse ground black pepper

Directions:
"Combine all ingredients in a small bowl, stirring with a wire whisk until smooth.  Cover & chill."
Bistro Onion Soup With Leeks


Ingredients:
unsalted butter, bacon, onions, shallot, leeks, garlic, dry white wine, thyme, olive oil, gruyere cheese, brandy

Directions:
Heat butter in a soup pot with a wide bottom over medium heat. Add bacon and sauté for 3 minutes or until bacon is cooked but not crisp. Add sliced onion, shallots and chili flakes and sauté for 25 minutes, stirring occasionally, or until onions are golden.
Add leeks and garlic and sauté for 10 minutes or until leeks are very soft. Add wine, bring to a boil and simmer, scraping the bottom of the pan to incorporate any browned bits, until onions are just saucy, about 3 minutes.
Add chicken stock, bring to a boil, then turn heat to medium-low and simmer until flavours have come together, about 8 minutes more. Season with salt and pepper to taste.
While soup is simmering, make large croutons. Heat broiler or grill to high. Brush both sides of baguette slices with olive oil and broil or grill for 1 minute per side or until golden.
When you are ready to serve the soup, preheat broiler to high, and top each crouton with 1 tablespoon (25 mL] of grated cheese. Place baguette slices on a baking sheet, and broil for 1 minute, watching carefully, or until cheese is melted and bubbling.
Place soup in bowls, stir 1 tsp (5 mL] of brandy into each serving if desired, and top with a Gruyère baguette slice.
Cream of Cauliflower Soup


Ingredients:
olive oil, leeks, cauliflower, heavy cream, bay leaf, salt, fresh ground white pepper, fresh chives

Directions:
In a large soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf.
Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively puree in blender in batches. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.
Ladle the soup into warmed individual bowls and garnish with a pinch of chives. Serve immediately.
For Vegetarian option use Vegetable Broth.
Perfect Potatoes Au Gratin


Ingredients:
butter, russet potatoes, heavy cream, all-purpose flour, salt, fresh ground black pepper, sharp cheddar cheese, green onions

Directions:
Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
Dice the potatoes.
Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot.