xiaoxl/recipe_data huggingface dataset:
Perfect Ten Baked Cod
Category: seafood
By Pam

Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!

Ingredients:
2 tablespoons butter
½ sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter
1 pound thick-cut cod loin
½  lemon, juiced
¼ cup dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1  lemon, cut into wedges

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish baked cod with parsley and green onion. Serve with lemon wedges.

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

Calories: 279.9
Fat: 16.1 g
Saturated fat: 8.2 g
Carbohydrates: 9.3 g
Sugars: 1.2 g
Dietary fiber: 0.4 g
Protein: 20.9 g
Cholesterol: 71.5 mg
Sodium: 282.3 mg
Beer Battered Fried Vegetables
Category: appetizers-and-snacks
By N-STAR

My family really likes these fried vegetables for a change of pace, especially when it's near fair time. You can use any type of dipping sauce that you enjoy with these vegetables.

Ingredients:
2 cups all-purpose flour
1 ½ cups beer
2  eggs
1 cup milk
salt and pepper to taste
2 cups vegetable oil for frying
1  carrot, cut into thick strips
1  onion, sliced into rings
6  fresh mushrooms, stems removed
1  green bell pepper, sliced in rings

Directions:
In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature. Mix eggs and milk in a small bowl.  In a separate bowl mix together 1/2 cup flour and salt and pepper. Heat oil to 375 degrees F (190 degrees C). Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,

Yields: 6 servings

Calories: 307.9
Fat: 10.3 g
Saturated fat: 2.1 g
Carbohydrates: 40.4 g
Sugars: 4.3 g
Dietary fiber: 2.3 g
Protein: 9.1 g
Cholesterol: 65.3 mg
Sodium: 53.9 mg
Green Beans and Almonds


Ingredients:
fresh green beans, butter, olive oil, lemon juice, salt, black pepper

Directions:
Steam beans for 3 to 5 minutes or until done to your liking.
In a small skillet, melt butter and add almonds on medium heat until toasty.  Remove from heat.
Mix olive oil and lemon juice together in a medium-large bowl.
Toss drained beans with olive oil mixture. Top with toasted almonds.
Salt and pepper to your liking.
Angel Biscuits


Ingredients:
dry yeast, warm water, all-purpose flour, sugar, baking powder, baking soda, salt, vegetable shortening, low-fat buttermilk, butter

Directions:
Dissolve the yeast in 1/2 cup warm water in a small bowl, let stand for 5 minutes.
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
Cut in shortening with a pastry blender or two knives until mixture resembles coarse meal.
Add yeast mixture and buttermilk to flour mixture; stir until just moist.
Cover and chill 1 hour.
Preheat oven to 450 degrees.
Turn the dough out onto a heavily floured surface; knead lightly 5 times.
Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter.
Place biscuits on a baking sheet coated with cooking spray.
Brush melted butter over the biscuit tops.
Bake at 450 degrees for 12 minutes or until golden.
Grandma's Gingersnaps
Category: desserts
By RAMB

This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.

Ingredients:
¾ cup margarine
1 cup white sugar
1  egg
¼ cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
½ cup white sugar for decoration

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 3 dozen

Calories: 100.2
Fat: 4 g
Saturated fat: 0.7 g
Carbohydrates: 15.5 g
Sugars: 9.7 g
Dietary fiber: 0.2 g
Protein: 1 g
Cholesterol: 5.2 mg
Sodium: 149 mg
Shrimp Casserole -- Southern Living


Ingredients:
long-grain rice, medium shrimp, butter, green bell pepper, onion, celery ribs, garlic cloves, green onions, salt, fresh ground pepper, cheddar cheese

Directions:
Prepare rice according to package directions.
Preheat oven to 350*F.
Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender.
Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink, taking care not to overcook the shrimp.
Combine shrimp mixture and rice.
Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
Bake for 25 minutes or until cheese is melted.
ENJOY! I like to serve this with french bread warm from the bread machine!
Indonesian Coconut Rice With Chicken and Zucchini


Ingredients:
chicken thighs, salt, black pepper, onion, garlic cloves, ground coriander, ground cumin, long-grain rice, unsweetened coconut milk, water, zucchini, lemon juice, cilantro

Directions:
In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat.  Sprinkle the chicken with 1/2 tsp of the salt and 1/4 tsp of the pepper.  Put the chicken in the pan and brown well on both sides, about 8 minutes in all.  Remove.  Pour off all but 1 T of the fat.  Reduce the heat to moderately low.
Add the onion and cook, stirring occasionally until soft, about 5 minutes. Add the garlic, and cook 1 minute longer.  Stir in the coriander, cumin, rice, and the remaining salt and pepper.  Cook, stirring, for 1 minute.
Stir in the coconut milk and the water.  Add the chicken and bring to a simmer.  Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost donw, about 20 minutes.
Stir in the zucchini, cover, and cook until done, about 7 minutes longer.  Stir the lemon juice and cilantro into the rice.
Beef Pepper Steak
Category: everyday-cooking
By Marla

This makes a tasty, extremely tender pepper steak. Try serving with salad, tomatoes and French fries.

Ingredients:
12  black peppercorns, coarsely ground
2 tablespoons tamari
1 clove garlic, minced
1 pinch white sugar
1 pinch salt
10 ounces beef filet
2 tablespoons butter

Directions:
In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour. Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 2 servings

Calories: 533.2
Fat: 44.4 g
Saturated fat: 20.6 g
Carbohydrates: 5.9 g
Sugars: 0.9 g
Dietary fiber: 1.8 g
Protein: 27.9 g
Cholesterol: 131.2 mg
Sodium: 1235.7 mg
Gingersnaps


Ingredients:
flour, salt, baking soda, ground ginger, ground cinnamon, ground cloves, margarine, light brown sugar, egg, light molasses, granulated sugar

Directions:
Preheat oven to 375 degrees.
Sift together dry ingredients: flour, salt, baking soda, ginger, cinnamon, and cloves.
In a separate bowl, combine the margarine and brown sugar with an electric mixer.
Add the molasses and the egg into the mixture until completely smooth.
Gradually add the dry ingredients and mix on a low speed only until it just holds together as a dough.
Pour granulated sugar into a shallow bowl or dinner plate.
Gently form the dough into a small balls.
Roll each ball in the sugar coating it completely.
Place the balls of sugar-coated dough onto a baking sheet about 3 inches apart Sprinkle extra sugar on top.
Bake each sheet of cookies for 8 1/2 minutes (they will not look done, but it will be perfect when cooled].
A few minutes after removing the baking sheet from the oven, tranfer cookies to cooling racks.
Ukrainian Sour Cream Poppy Seed Cake
Category: desserts
By Olga D

This cake is very light, tender, and tasty. It's fun to make and fun to eat. Two layers of sour cream poppy seed cake, with a luscious lemon filling. Frost with a white buttercream or cooked white frosting.

Ingredients:
½ cup poppy seeds
3  eggs
1 ½ cups white sugar
1 ½ cups sour cream
1 ½ teaspoons vanilla extract
2 ¼ cups cake flour
3 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup white sugar
2 tablespoons cornstarch
1 pinch salt
½ teaspoon grated lemon zest
⅓ cup lemon juice
⅓ cup water
⅓ cup orange juice
2 tablespoons butter
3  egg yolks, beaten

Directions:
Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper. Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside. In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make the Lemon Filling:  In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 day
Yields: 1 9-inch cake

Calories: 377.5
Fat: 13 g
Saturated fat: 6.1 g
Carbohydrates: 59.9 g
Sugars: 35.1 g
Dietary fiber: 1.1 g
Protein: 6.4 g
Cholesterol: 115.4 mg
Sodium: 241.4 mg
Peach Dump Cake
Category: desserts
By Marie

A friend gave me this recipe and it has always been a pleaser. This is a very quick and easy dessert. It's a recipe friends and family ask me to make for gatherings.

Ingredients:
1 (29 ounce) can sliced peaches in heavy syrup, undrained
1 (18.25 ounce) box yellow cake mix
¾ cup butter, sliced into pats, or more if needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine. Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix. Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 12 servings

Calories: 317.6
Fat: 16.5 g
Saturated fat: 8 g
Carbohydrates: 41.5 g
Sugars: 25.6 g
Dietary fiber: 1.4 g
Protein: 2.4 g
Cholesterol: 31.4 mg
Sodium: 367.5 mg
Easy La Victoria Chile Verde


Ingredients:
pork, salt, pepper, butter, fresh onions, garlic, salsa verde, chicken broth, beer

Directions:
Cut pork into 1/2-inch cubes; season cubes with salt and pepper.
In a large, heavy pan with lid, brown the cubes well in oil and melted butter.
Add the onion and garlic and sauté for about 5 minutes, then drain the fat from the pan.
Add the remaining ingredients, cover, and simmer for at least 90 minutes, stirring frequently; add more water (or broth or beer] during cooking if necessary to achieve desired sauce texture.
Makes 4 to 6 servings.
Peruvian Hot Puffs


Ingredients:
puff pastry, parmesan cheese

Directions:
Preheat oven to 400°F.
Thaw puff pastry per package directions.
Prepare a half or quarter sheet pan with parchment paper to fit.
spread the pastry out on work surface, with a pastry cutter divide into 12 equal squares.
Prick each square with a fork so it doesn’t puff too much during baking.
Top with the marinated peppers.
Sprinkle with the parmesan cheese.
Depending on your oven, bake for 15-25 minutes, until the pastry is lightly golden brown.
Serve hot or warm.
Bahama Mama


Ingredients:
"rum"

Directions:
Combine the regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender.
Blend until the drink's consistency is slushy.
Paprika Potatoes


Ingredients:
small potato, olive oil, sea salt, olive oil, tomato puree, red wine vinegar, water, chili sauce, paprika

Directions:
Cut the potatoes into 1 cm thick slices and place in a single layer on a baking sheet.
Brush with olive oil, sprinkle with sea salt and roast in a pre-heated oven (450 F] for about 20 minutes. Turn over and bake another 10 minutes until crisp and golden.
Meanwhile, combine the sauce ingredients in a frying pan, heating gently and stirring well.
Add the cooked potatoes and heat through. Season with salt and pepper and serve hot!
Whole Poached Salmon
Category: seafood
By Marvel's Kitchen

Poaching is a great way to bring out the delicate flavor of whole fish. A poacher will use less liquid than a pan, but either works. This whole poached salmon is fantastic hot or cold. Serve with a little lemon or your favorite sauce.

Ingredients:
1 (750 milliliter) bottle dry white wine
1  onion, thinly sliced
1 rib celery, sliced
6  whole peppercorns
1  bay leaf
1  whole salmon, cleaned
1 bunch fresh dill
1  lemon, sliced

Directions:
Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove. Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 420.9
Fat: 2.5 g
Saturated fat: 0.6 g
Carbohydrates: 24.6 g
Sugars: 6.4 g
Dietary fiber: 5 g
Protein: 13 g
Cholesterol: 24.5 mg
Sodium: 84.4 mg
Irish Champ (Mashed Potatoes)


Ingredients:
potatoes, green onion, milk, butter

Directions:
Finely chop the green onions (white& green tops] and mix with the cold milk.
bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse.
Peel and mash the cooked potatoesand while still hot mix with the boiled milk& green onions.
Beat in some of the butter.
Season with salt& pepper.
Put a knob of butter on top& serve.
You can do this recipe ahead and reheat in a 350F oven, covered with foil until hot (apprx 30 minutes].
Chilled Vegetable Pizza Appetizer


Ingredients:
cream cheese, mayonnaise, garlic powder, season salt, dill, onion, broccoli, cauliflower, carrot

Directions:
Place the unrolled crescent dough onto a pizza pan.
Spread the dough out with your hands until it covers the pan.
Bake about 10 minutes at 400 degrees F until lightly browned.
While its baking, combine the cream cheese, mayonnaise and Ranch dressing, garlic powder, dill and salt.
Mix well.
Remove the crust from the oven and let it cool.
Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables.
Cut into wedges and serve. Keeps well in the refrigerator for several days. Great make-a-head dish.
Donna's Tip:
" added my chopped onions to the filling but you can just sprinkle on top.
Also a little hint, after I sprinkled my vegetables I covered the pizza with.
saran wrap and before I placed.
pizza in fridge to chill, I gently pressed down all the vegetables so they.
would set and not tend to fall off when you cut pizza".
Instant Pot® Pinto Beans (No Soaking)
Category: side-dish
By Jim

Super flavorful and easy.

Ingredients:
3 slices bacon
4 cups chicken broth
1 pound dried pinto beans, rinsed
1 ½ cups water
½ cup chopped onions, or to taste  (Optional)
2  green chile peppers
1 ¼ teaspoons garlic powder
1 ¼ teaspoons kosher salt
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon paprika

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook, 4 to 6 minutes, turning once. Add chicken broth, pinto beans, water, onions, chile peppers, garlic powder, salt, chili powder, cumin, and paprika. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bacon and chile peppers. Mash beans with a potato masher until they reach desired consistency.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 236.2
Fat: 2.6 g
Saturated fat: 0.6 g
Carbohydrates: 38.8 g
Sugars: 2.9 g
Dietary fiber: 9.4 g
Protein: 14.5 g
Cholesterol: 6.7 mg
Sodium: 972.8 mg
Amaretto Syrup


Ingredients:
maple syrup, Amaretto

Directions:
Combine all ingredients., Serve over pancakes or waffles.
Creamy Chicken Alfredo


Ingredients:
heavy cream, butter, cream cheese, parmesan cheese, garlic powder

Directions:
Directions:
Place the cream, butter and cream cheese together in a saucepan until melted, stirring constantly.
Add Parmesan and garlic powder and simmer for about 15-20 minutes on a low heat until the cheese begins to brown just slightly. Take off the fire immediately. Check for seasoning.
Tips:
For a creamier and richer version, you could double the amount of butter.
Sweet Potato Toast With Almond Butter


Ingredients:
sweet potato, almond butter

Directions:
Put the sweet potato in the toaster (or under the grill] until it has cooked through.
Spread with the almond butter, then serve.
Curry Shrimp Pasta Salad


Ingredients:
bacon, broccoli floret, red onion, mayonnaise, milk, lemon juice, mild curry powder

Directions:
Boil pasta till al dente about 7 minutes.
drain, rinse, and put in large bowl.
also put all veggies, shrimp and bacon in bowl as well.
In another bowl add mayo, milk, lemon juice,curry and bacon drippings mix well and pour over salad toss to coat chill (overnight is better for all the flavors to soak in.].
If the next day your pasta is a liitle dry then just add some more mayo and milk combo and it will freshen it up.  Sometimes the pasta will suck up all the dressing over night.
Vegetarian Tex Mex Bean Burritos


Ingredients:
vegetarian baked beans, chili powder, oregano, cumin, flour tortillas, part-skim mozzarella cheese, low-fat cheddar cheese, salsa, pepper, nonfat sour cream

Directions:
In a food processor, process beans and seasonings until smooth.
Spread out the 8 tortillas; add an equal amount of the bean mixture in the center of each tortilla.
On top of the bean mixture on each tortilla, add a sprinkle of mozzarella and cheddar cheese, some salsa, chopped pepper, and sour cream.
Fold tortillas up into burritos (fold the bottom third of tortilla over the filling; fold over both sides of tortilla; roll up to enclose the filling].
Place burritos in a nonstick frying pan or electric frying pan over medium heat.
Flip burritos often until golden brown.
OAMC; To Freeze - For a quick snack or dinner later on, after finishing frying, place single burritos (or family size portions if for a family meal] into plastic storage bags, then place individual bags into large freezer bag and freeze.
To re-heat - When ready for a burrito, pop it out of the bag and heat in the microwave for 1-2 minutes on medium power. Or, for a crispier burrito, pan fry the burrito until warm the outside is crisp.
Moroccan Chickpea and Eggplant (Aubergine)  Stew


Ingredients:
eggplants, onion, garlic cloves, chickpeas, diced tomatoes, chili powder, cinnamon, ground cumin, olive oil

Directions:
Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
Chop the onion roughly.
Mince the garlic.
Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes].
Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender].
Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
Salt and pepper to taste.
Serve over rice / pasta / cous cous / even toast would be yummy.
The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
Quick and Easy Chicken Spaghetti
Category: main-dish
By Beamish

A quick and easy recipe that has a wonderful southern snap and yet is smooth and hearty!  A great way to use last night's leftover chicken!

Ingredients:
1 (12 ounce) package angel hair pasta
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can  condensed cream of chicken soup
¾ (8 ounce) package processed cheese, cubed
2 cups chopped cooked chicken breast
½ (4 ounce) jar sliced mushrooms, drained
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot. To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper.  Cook and stir over low heat until cheese is melted and mixture is heated through.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 376.3
Fat: 13.2 g
Saturated fat: 5.5 g
Carbohydrates: 38.5 g
Sugars: 3.7 g
Dietary fiber: 3 g
Protein: 25.8 g
Cholesterol: 60.9 mg
Sodium: 1110.9 mg
Small Tuna and Broccoli Crust-Less Quiche


Ingredients:
fresh broccoli florets, tuna in water, cheese, garlic clove, green onion, egg, dry mustard, dried marjoram, nutmeg

Directions:
Preheat oven to 350 F and grease well a 6 inch pie plate.
Boil the broccoli in salted water for 2 minutes; drain and set aside. Drain tuna from can and pat dry with paper towels. In a bowl toss together the cooked broccoli, tuna, garlic, green onions, and cheese. Pour the broccoli and tuna mixture into the pie plate and spread evenly.
In a separate bowl whisk together the egg and cream. Whisk in dry mustard, marjoram, salt and pepper. Slowly pour the egg mixture over the broccoli mixture disturbing the egg mixture evenly. Sprinkle grated nutmeg over quiche.
Bake for 30 minutes and then let cool at room temp for about 15 minutes before serving.