xiaoxl/recipe_data huggingface dataset:
Serve Festive Game Hens With Tantalizing Grape Stuffing


Ingredients:
butter, onion, grapes, egg, ground ginger, ground cinnamon, ground cloves

Directions:
Remove any giblets. Clean the hens and pat them dry, inside and out.Preheat the oven to 350°F Melt the butter in a skillet over low heat. Slowly cook the onion until it is translucent and sweet, about 6 minutes. Cool.In a medium bowl, combine the cooked onion, bread cubes, grapes, chicken stock, egg, almonds and spices. Mix well. Stuff the birds with the dressing mixture. Season the outside of the hens with plenty of salt and pepper and arrange them in one or two roasting pans, making sure that there is at least an inch of space between each bird for even browning. Roast the hens for 1 hour and 15 minutes. After one hour of cooking, baste the birds with any pan drippings. Continue to cook until the internal temperature of the stuffing reaches 165°F If the birds start to get too brown, tent them with aluminum foil.
When done, remove the cooked hens from the pan and let rest for at least 5 minutes. Cut in half and serve.
Notes:  To serve the stuffing as a separate side dish, pat the dressing into a lightly greased loaf pan and cover with foil. Bake at 350° for 30 minutes. For a crisp top, remove the foil for the last 15 minutes of baking.
Ginger Mousse


Ingredients:
unflavored gelatin, cold water, half-and-half, eggs, granulated sugar, crystallized ginger, white rum, granulated sugar, salt, crystallized ginger

Directions:
In a small bowl, soften gelatin in water, 3 to 5 minutes. Place bowl over hot water; stir until gelatin dissolves. Keep warm.
Pour half and half into a small saucepan. Stir constantly over low heat until almost boiling.
In the top of a double boiler, beat egg yolks until blended; beat in 1/4 cup sugar. Gradually stir in hot half and half; place over hot water. Stir constantly until warmed through.
Stir in dissolved gelatin and chopped ginger. Let stand 10 to 15 minutes. Stir in rum.
In a medium bowl, beat egg whites until stiff but not dry; stir in remaining 2 Tablespoons sugar and the salt. Carefully fold egg-yolk mixture into egg-white mixture.
Spoon mousse into a serving bowl or individual dessert dishes. Cover; refrigerate about 3 hours. To serve, decorate with crystallized ginger pieces.
Country Breakfast Casserole
Category: breakfast-and-brunch
By Kristin Trostle

A one-dish casserole with all of your Sunday morning favorites: sausage, gravy, eggs, cheese, and toast.

Ingredients:
1 (16 ounce) package breakfast sausage
1  chopped green onion
2 cups shredded Cheddar cheese
6  eggs, lightly beaten
1 cup water
½ cup milk
1 (2.64 ounce) package country gravy mix
6 slices bread, cut into 1 inch cubes
2 tablespoons melted butter  (Optional)
½ teaspoon paprika to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease an 11x8 inch baking dish. Brown sausage in a large skillet; drain fat. Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika. Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 1 (8x11 inch) dish

Calories: 492.6
Fat: 39.9 g
Saturated fat: 17.5 g
Carbohydrates: 12.3 g
Sugars: 2.3 g
Dietary fiber: 0.6 g
Protein: 20.5 g
Cholesterol: 216.7 mg
Sodium: 787.9 mg
Breakfast in a Crock


Ingredients:
bacon, apple cider, oatmeal, brown sugar, apple, yogurt

Directions:
Cook the bacon until crisp.
Crumble the bacon into pieces.
Add the apple cider, oatmeal, brown sugar into the crock pot.
Add the chopped apple (with skin on ].
Add the crumble bacon and stir.
Cook on high about 1 hour or until the apples are tender.
Add the yogurt on top the bowl of oatmeal.
Butternut Squash, White Bean and Kale Ragout (Vegan)


Ingredients:
vegan margarine, maple syrup, cider vinegar, kosher salt, ground black pepper, cayenne, extra virgin olive oil, leeks, garlic cloves, fresh rosemary, cannellini beans, vegetable broth, kale, dried cranberries, coarse sea salt

Directions:
1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired]. Cut flesh into 1-inch cubes.
2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.
3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
4. Stir in kale. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.
Spinach and Parmesan Souffles


Ingredients:
fresh spinach, nonfat milk, all-purpose flour, salt, ground nutmeg, black pepper, parmigiano-reggiano cheese, cream of tartar

Directions:
Place a baking sheet in the oven and preheat to 425 degrees.
Coat 4 (6 ounce] ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely.
Heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray.
Add spinach, cook 2 minutes or until wilts, tossing constantly.
Place spinach in collander, and let stand 5 minutes.
Squeeze excess liquid from spinach, and coursely chop.
Combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth.
Cook 2 minutes or until mixture is thick and bubbly, stirring constantly.
Spoon mixture in a large bowl, and let stand 10 minutes.
Stir in spinach, cheese, and egg yolks.
Combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes.
Beat with a mixer at high speed until medium peaks form(do not overbeat].
Gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites.
Gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level.
Place dishes on prepared baking sheet, and return to a 425 degree oven.
Immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown.
Serve immediately.
Bacon and Egg Soup


Ingredients:
bacon, celery, carrots, kale, onion, dry mustard, Worcestershire sauce, dried marjoram, salt, pepper, all-purpose flour, milk, crouton

Directions:
In large saucepan, cook bacon over medium-high heat until crisp, crumble and set aside.
Pour off all but 2 tbsp fat from pan, reduce heat to medium, add celery, potatoes, carrots, onion, mustard, Worcestershire sauce, marjoram, salt and pepper, cook for 5 minutes.
Stir in flour, cook for 1 minute, add milk and stock; bring to boil. Reduce heat, cover and simmer for 10-15 minutes or until vegetables are tender.
Fold in the sliced eggs and simmer another 5 minutes, or until the eggs have warmed .
Serve soup sprinkled with reserved bacon, & toasted Croutons.
Kossmans  Salmon and Noodles


Ingredients:
pink salmon, peas, salt, Accent seasoning

Directions:
drain peas, add rest of ingredients, cook together  til warm.
Fenugreek Prawns


Ingredients:
spring onions, green chilies, ginger powder, garlic powder, red chili powder, turmeric, fenugreek leaves, tomatoes, salt

Directions:
Heat oil in a saucepan.
Add the spring onion and green chillies and then cook for a few mins.
Add the Standard Four and cook stirring for about 2 mins Stir in the prawns and the fenugreek leaves chopped and cook gently for 20 mins.
After this reduce the heat to very low and simmer for 3 mins more.
Arrange the tomato slices on a platter and serve the prawns hot immediately.
Pomegranate Mountain Dew Jelly


Ingredients:
pomegranate juice, lemon juice, sugar

Directions:
Combine pomegranate juice, mountain dew, lemon juice, and pectin in a large saucepan. Bring to a boil over medium-high heat.
Add sugar and bring back to a rolling boil.
Boil for two minutes, then remove from heat.
Skim off foam and ladle into hot jars.
Process in a hot water bath for seven minutes.
Vanilla Bean Ice Cream


Ingredients:
half-and-half, vanilla beans

Directions:
In a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp. Bring to a simmer.
In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
Pour the mixture into a bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
Cool the mixture completely. Process the mixture according the ice cream machines instructions.
Lasagna Rolls With Black Beans and Spinach


Ingredients:
mozzarella cheese, ricotta cheese, chili powder, salt, dried black beans, frozen spinach, tomato paste, tomatoes, water, garlic, oregano, rosemary, basil, sugar

Directions:
Hydrate and cook beans according to package directions (You can also use a 15 oz can of black beans if you like in place of the dry].
Cook lasagna noodles according to package directions; drain well. Rinse noodles with cold water and lay individually on kitchen towels.
While pasta is cooking prepare Sauce as follows: combine tomato paste, tomatoes,water, garlic, onion flakes, oregano, rosemary, basil and sugar in a mixing bowl and set aside.
Also while noodles are cooking combine 1 cup of mozzarella cheese, ricotta cheese, chili powder, taco seasoning, spinach and salt. Add black beans.
Spoon mixture onto lasagna noodles. Roll up noodles, jellyroll fashion, beginning at narrow ends.
Spray a 13x9-inch baking dish with cooking spray. Spread 8-12 oz of sauce on the bottom of dish. Place lasagna rolls , seam sides down in baking dish. Top with remaining sauce. Dish can be covered and frozen or refrigerated until ready to use.
If going straight into the oven, bake at 350 degrees F for 30 minutes or until thoroughly heated. Top with remaining cup of mozzarella cheese and bake 5 more minutes. (To serve from frozen state, cover and cook one hour.].
California Turkey Scaloppine


Ingredients:
turkey breast, white wine, lemon juice, egg, water, all-purpose flour, salt, paprika, parsley, olive oil, tomatoes, avocado, cheddar cheese, parsley

Directions:
Pound turkey slices between two sheets of waxed paper until thin.
Marinate in wine or lemon juice in refrigerator 30 minutes to one hour.
Beat egg slightly with water.  Combine bread crumbs with flour, salt, paprika and parsley.
Dip turkey slices in egg, then coat with bread crumb mixture.  Chill for 1 hour.
In large skillet heat 2 Tbl olice oil.  Saute turkey about 3 minutes on each side, until golden brown.  Remove to shallow baking pan.
Place tomato and avocado on each turkey scallopini, then top with cheese.
Place under broiler until cheese melts.
Arrange on platter or individual plates, allowing 2 slices per person.  Garnish with fresh parsley.
Slow-Cooker Chicken Provencal


Ingredients:
chicken breast halves, onions, garlic cloves, dry white wine, crushed tomatoes, low sodium chicken broth, fresh thyme, dried thyme, fresh oregano, dried oregano, bay leaves, all-purpose flour, kalamata olive, fresh parsley, lemon zest, lemon wedge

Directions:
Season chicken with salt and pepper. Heat 2 teaspoons of oil in skillet over medium high heat and cook chicken in batches until browned on both sides then add to slow cooker.
Heat remaining 2 teaspoons of oil in empty skillet. Add onions and 1/4 teaspoon of salt and cook until softened, about 5 minute Stir in garlic and cook for 15 seconds. Stir in the wine, scraping up an brown bits. Simmer until the wine has reduced by half, about 5 minutes, then pour into slow cooker.
Add the tomatoes, 1 1/2 cups of broth, thyme, oregano, and bay leaves. Cover and cook on low until tender, about 4 hours.
Transfer chicken to large serving dish and tent loosely with foil. Discard bay leaves. Set the cooker to high. Whisk the flour with the remaining 1/2 cup of broth until smooth, then stir into slow cooker until thickened, about 15-30 minutes. Stir in olives, parsley and lemon zest and season with salt and pepper to taste. Spoon over chicken.
Goo for Cinnamon Rolls


Ingredients:
brown sugar, butter, water, corn syrup

Directions:
Heat until melted;  pour in 9x13 pan.
Put rolls on top and let them raise.
After they are baked,  let stand 10 minutes before inverting.
Picnic Sandwich W/ Roasted Red Pepper Pepperoncini Spread


Ingredients:
mayonnaise, fresh lemon juice, garlic clove, cracked black pepper, prosciutto, arugula, cracked black pepper

Directions:
For the spread:
Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined. Season the spread with salt and pepper and set aside.
For the sandwich:
Scoop out the center of each bread half, creating a hollow space for all the ingredients. Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread. On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes. Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper. Place the top half of the bread on top and wrap tightly in plastic wrap. Place the sandwich on a baking sheet and top with another baking sheet. Place a heavy pan (like cast iron] on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together. (If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.].
To serve, unwrap the sandwich and slice into 8 to 10 individual servings.
Spirulina Popcorn


Ingredients:
nutritional yeast, garlic granules

Directions:
Sprinkle all ingredients over popcorn in large bowl or large bag, then toss or shake until popcorn is nicely coated.
For some extra "kick", sprinkle a bit of chili powder onto the popcorn! Enjoy!
Spam Musubi
Category: appetizers-and-snacks
By Rashad Maiden

Spam Musubi is a popular snack in Hawaii. It is a type of sushi that has marinated cooked spam in sushi. I got this recipe from a local Hawaiian friend when I was living there.

Ingredients:
2 cups uncooked short-grain white rice
2 cups water
6 tablespoons rice vinegar
¼ cup soy sauce
¼ cup oyster sauce
½ cup white sugar
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
5 sheets sushi nori (dry seaweed)
2 tablespoons vegetable oil

Directions:
Soak uncooked rice for 4 hours; drain and rinse. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover,  and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool. In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes. In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.

Prep time: 25 mins
Cook time: 30 mins
Total time: 5 hrs 25 mins
Yields: 10 pieces

Calories: 275.6
Fat: 12 g
Saturated fat: 3.8 g
Carbohydrates: 34.7 g
Sugars: 10.1 g
Dietary fiber: 0.9 g
Protein: 6.8 g
Cholesterol: 23.5 mg
Sodium: 866.2 mg
Broccoli Casserole


Ingredients:
broccoli florets, Velveeta cheese, milk, butter

Directions:
Lay broccoli in greased dish., Combine milk and cheese., Microwave on medium for 2 1/2 to 4 1/2 minutes., Pour over broccoli., Mix stuffing with melted butter and put over top of sauce., Bake at 375 degrees for 25 minutes or microwave for 8 minutes.
Broiled Asian Chicken


Ingredients:
boneless chicken breasts, honey, soy sauce, canola oil, rice vinegar, red curry paste, brown sugar

Directions:
Thaw chicken breasts completely and place on a foil lined cookie sheet sprayed with non-stick cooking spray.
Turn oven on broil.
Whisk together in a small bowl all other ingredients.
Brush the chicken with the sauce on both sides and place in oven.  Brush chicken several times during cooking time to ensure a nice thick glaze.
Flip chicken at 7 minutes.
Cooking time is approx 12-15 minutes depending on your oven.
Best served with rice and sugar snap peas.
**Or cut the chicken into bite sized pieces before cooking and serve up some savvy chicken appetizers! -- (present with toothpicks].
Tasty Spicy Rice Pilaf
Category: side-dish
By Luv2Cook

This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.

Ingredients:
2 tablespoons butter
1  onion, diced
1  roasted red pepper, diced
6  mushrooms, chopped
6 cloves garlic, minced
2 cups uncooked instant rice
3 cups chicken stock
2 teaspoons red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

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

Calories: 287.4
Fat: 7.2 g
Saturated fat: 4 g
Carbohydrates: 49.8 g
Sugars: 4.1 g
Dietary fiber: 2.9 g
Protein: 6.5 g
Cholesterol: 15.8 mg
Sodium: 937.4 mg
Fresh Pea Soup
Category: soups-stews-and-chili
By Lizz C.

This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use.  Croutons make an excellent garnish!

Ingredients:
2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream  (Optional)

Directions:
Melt the butter in a heavy-bottomed saucepan over medium heat.  Cook the shallots until soft and translucent, about 3 minutes.  Pour in the water and peas, season to taste with salt and pepper.  Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes. Puree the peas in a blender or food processor in batches.  Strain back into the saucepan, stir in the cream if using, and reheat.  Season to taste with salt and pepper before serving.

Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Yields: 4 servings

Calories: 195.5
Fat: 10.3 g
Saturated fat: 6.3 g
Carbohydrates: 20.2 g
Sugars: 0.8 g
Dietary fiber: 5.7 g
Protein: 6.8 g
Cholesterol: 30.5 mg
Sodium: 202.5 mg
Easy Crab Cakes


Ingredients:
egg, dry mustard, lemon juice, Worcestershire sauce, butter, salt, pepper

Directions:
Mix together all ingredients and shape into cakes of desired size.
Fry in skillet at medium low heat in small amount of oil until golden brown, turning once.
Yummy Deviled Eggs


Ingredients:
eggs, salt, dry mustard, pepper, mayonnaise

Directions:
Cut peeled eggs in half lengthwise.
Slip out yolks.
Mash with fork; mix in seasonings and dressing.
Fill whites with yolk mixture heaping it up lightly.
Curry Chicken Pot Pie


Ingredients:
onion, butter, margarine, chicken broth, milk, flour, curry powder, dried parsley, salt, pepper

Directions:
In small pan, saute onions with the butter, just until soft.  Set aside.
In seperate saucepan or pot, heat vegetables and chicken broth until boiling.
Lower heat and add milk.
In a small cup, mix a little bit of cold water and the flour until its dissolved (thus eliminating the lumps that may occur if you just dump the flour in the hot vegetables and broth] and mix with the heated broth.
Add onions, curry, parsley, salt, pepper and chicken to the broth and let simmer until it thickens.  Add more flour if needed.
Once the sauce thickens to your liking, pour into pie pan and top with pre-made pie crust.
Cut slits in top (and brush with butter if you want].
Bake at 400 degrees until crust is nice and golden.
Poor Man's Souffle


Ingredients:
cheese, eggs, milk

Directions:
Spray Pam into a 9x13 dish.
Line with crackers.
*Put grated cheese, cheese slices, or Cheez Whiz, or a combination of all three if you're short with one or another.  (I don't think Cheez Whiz by itself would be good so mix and match with that].
Continue layering cheese and crackers ending with cheese.
Crack 4-5 eggs into a four cup measuring cup.  Beat eggs.
Fill measuring cup with milk (I use skim but any milk will do] to the four cup mark.
Carefully pour over cheese and crackers.
Let sit for at least a 1/2 hour.
Put into a 350 degrees F oven for about 40 minutes.
Serve with salad.
Shrimp and Leek Linguine in White Wine Sauce


Ingredients:
shrimp, water, olive oil, garlic cloves, leeks, fresh oregano, lemon peel, dry white wine, fresh lemon juice, linguine, fresh parsley

Directions:
Place shrimp shells in medium saucepan. Add 1 3/4 cups water and a generous pinch of salt.
Bring to boil over medium-high heat. Cover, reduce heat to medium-low and simmer until reduced to 1 cup liquid, about 15 minutes.
Strain into measuring cup, pressing on shells to extract as much liquid as possible.
Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until opaque, about 2 minutes.
Using slotted spoon, transfer to medium bowl. Reduce heat to low. Add remaining 3 tablespoons oil to same skillet.
Add garlic and sauté until soft, about 1 minute. Stir in leeks, oregano, and lemon peel. Cover and cook until leeks are soft, about 3 minutes.
Uncover; add wine, lemon juice, and shrimp-shell liquid. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Drain, reserving 1 cup cooking liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved cooking liquid to moisten if necessary.
Season to taste with salt and pepper. Transfer to large bowl. Garnish with parsley.
" Anything Goes" Low-Fat Mushroom Sauce


Ingredients:
fresh mushrooms, garlic cloves, margarine, chicken broth, vegetable broth, dried rosemary, dried thyme, dry sherry, broth, cornstarch, nonfat milk, parmesan cheese, spicy brown mustard, dried oregano

Directions:
In large non-stick skillet, sauté mushrooms and garlic in margarine until tender.
Add 1 1/4 cup broth, rosemary, and thyme.
Bring to boil; cook until reduced by two-thirds.
Add 2/3 cup broth, sherry or additional broth, teriyaki, and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds.
Add remaining broth, reduce heat, and simmer 5 minutes.
In bowl, combine milk powder and cornstarch; gradually stir in milk until well blended.
Stir milk mixture into sauce.
Bring to boil; cook and stir for 2 minutes, or until thickened.
Reduce heat, add cheese, mustard, and oregano.
Stir until cheese is melted.
For vegetarian use the vegetable broth.