xiaoxl/recipe_data huggingface dataset:
Cheesy Chicken Alfredo Pasta Bake
Category: main-dish
By JonSnyde

Chicken and penne pasta simmer together in a garlicky, creamy broth, and are quickly baked between cheesy layers of Parmesan and mozzarella. Top with fresh parsley as desired.

Ingredients:
1 tablespoon olive oil
3  skinless, boneless chicken breast halves, cubed
salt and ground black pepper to taste
4  garlic cloves, minced
2 ½ cups chicken broth
2 ½ cups heavy whipping cream
1 (16 ounce) package penne pasta
2 cups grated Parmesan cheese
2 cups shredded mozzarella cheese

Directions:
Heat oil in a skillet over medium heat. Add chicken, salt, and pepper; cook and stir until golden brown, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Add broth and heavy cream; stir in pasta and bring to a boil. Reduce heat and simmer until pasta is tender, about 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 11x17-inch baking pan. Pour 1/2 the pasta mixture into the prepared pan. Sprinkle 1/2 the Parmesan cheese and 1/2 the mozzarella cheese over the pasta. Layer remaining pasta on top; finish with remaining Parmesan and mozzarella cheeses. Broil in the preheated oven until cheese is golden brown, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 32 mins
Total time: 47 mins
Yields: 1 11x17-inch bake

Calories: 457.8
Fat: 27.6 g
Saturated fat: 16.1 g
Carbohydrates: 30.2 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 22.8 g
Cholesterol: 110.1 mg
Sodium: 615.9 mg
Aussie Fudgy Macadamia Nut Cookies


Ingredients:
sugar, butter, margarine, vanilla, egg, all-purpose flour, baking powder, salt

Directions:
Heat oven to 350º. Beat sugar, butter, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Stir in nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Chipotle Meatballs
Category: appetizers-and-snacks
By Angie

This started off as hamburgers with fresh onion and cilantro but needed a way to make this family favorite into a finger food.

Ingredients:
2 ½ pounds ground beef
½ cup bread crumbs
½ cup dried minced onion
2 tablespoons dried cilantro
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
11 ounces chipotle peppers in adobo sauce
1  egg

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Mix beef, bread crumbs, dried onion, cilantro, onion powder, garlic powder, salt, and black pepper together in a bowl. Finely chop chipotle peppers and add peppers, adobo sauce, and egg to meat mixture. Mix well. Roll into 1 1/2-inch meatballs. Heat a skillet over high heat. Brown meatballs in the hot skillet, turning as needed, 3 to 5 minutes. Transfer to a rimmed baking sheet. Bake in the preheated oven until no longer pink in the centers, 8 to 10 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 30 meatballs

Calories: 175.4
Fat: 10 g
Saturated fat: 3.7 g
Carbohydrates: 6.2 g
Sugars: 1.2 g
Dietary fiber: 1.1 g
Protein: 14 g
Cholesterol: 59.7 mg
Sodium: 324.9 mg
Masala - Glazed Nuts


Ingredients:
turbinado sugar, sea salt, onion powder, garlic powder, cumin, cayenne, cinnamon, cardamom, white pepper

Directions:
Preheat the oven to 250°F Line two baking sheets with parchment paper.
Mix the sugar, salt, onion powder, garlic powder, cumin, cayenne, cinnamon, cardamom, and pepper in a small bowl.
Whisk the egg white until frothy. Toss with the nuts, then add the spice mixture and toss until well coated.
Spread the nuts in one layer on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
Prosciutto, Brie and Apple Panini With Scallion Butter


Ingredients:
unsalted butter, unsalted butter, scallion, fresh lemon juice, Dijon mustard, baguette, prosciutto, granny smith apple

Directions:
In a bowl, beat 4 tablespoons of the butter until creamy. Stir in the scallion, lemon juice and mustard until smooth.
Preheat a griddle over low heat. Spread the scallion butter on the cut sides of the rolls. Lay the prosciutto on the bottom halves; top with the Brie and the apple slices and close the sandwiches. Lightly spread the remaining 2 teaspoons of butter on the outside of the rolls (it will be a very thin layer].
Put the sandwiches on the griddle. Cover with a heavy skillet and cook over low heat, turning occasionally, until toasted and the Brie is melted, 10 minutes. Cut the panini in half and serve.
What the ELLE...Baked Egg Rolls
Category: appetizers-and-snacks
By HoneyBooBoo

These crispy eggs rolls are packed with tasty ingredients like water chestnuts, peppers, and chicken. They make a great appetizer, snack, or side dish.

Ingredients:
2 cups grated carrots
1 (14.5 ounce) can bean sprouts, drained
½ cup chopped water chestnuts
¼ cup chopped green bell pepper
¼ cup chopped green onions
1 clove garlic, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
1 pinch cayenne pepper
16  egg roll wrappers
nonstick cooking spray

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until vegetables are crisp, about 3 minutes. Stir in chicken  until heated through, 3 to 5 minutes. Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat. Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. Fold sides toward center and roll tightly; place seam side down on prepared baking sheet. Repeat with remaining filling and wrappers. Spray top of egg rolls with nonstick cooking spray. Bake in preheated oven until lightly browned, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 150.4
Fat: 3.6 g
Saturated fat: 0.9 g
Carbohydrates: 16.9 g
Sugars: 2.3 g
Dietary fiber: 2.1 g
Protein: 12.4 g
Cholesterol: 27.7 mg
Sodium: 212.6 mg
Delicious Collard Greens


Ingredients:
chicken broth, smoked ham hocks, sugar, yellow onion, vinegar, garlic cloves, salt, pepper, garlic powder

Directions:
Directions:
In a clean sink, filled with water, add greens. Thoroughly wash any dirt/grit. Drain. Remove tough stems, roll 4-6 leaves at a time, and chop into 1 inch pieces.  Place back into sink.
In a large dutch oven, bring 2 cans (4 cups] broth to a boil, add ham hocks, onion, garlic, hot sauce, vinegar, 1/4 c sugar, and seasoning. Lower heat, Cover and simmer 1 hr 30 mins (make sure that the liquid covers half the ham hock, if not add additional chicken broth].
Add greens.  When greens have reduced down, add the remaining 1/4 c sugar. Toss to combine. Cover and cook for another 1 hr 30 mins - 2 hours. If the ham hocks have not shredded, remove, chop and return to pan.
Serve and enjoy!
Potato Scones
Category: bread
By Lindsay O.

Coming from an Irish and Scottish background, these scones are the perfect side with any breakfast meal as well as a family favorite! Enjoy. Add onion, pepper, or any other spices for flavor. Serve with butter.

Ingredients:
1 pound cooked potatoes
4 ounces self-rising flour
2 ounces butter
½ pinch salt

Directions:
Heat a lightly greased griddle or cast iron skillet over medium-high heat. Mash potatoes with flour, butter, and salt until a stiff dough forms. Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges. Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 scones

Calories: 198.1
Fat: 7.8 g
Saturated fat: 4.8 g
Carbohydrates: 29 g
Sugars: 0.7 g
Dietary fiber: 1.9 g
Protein: 3.2 g
Cholesterol: 20.1 mg
Sodium: 307.5 mg
Easy Nutty Orange Snowballs


Ingredients:
butter, powdered sugar, all-purpose flour, vanilla extract, salt, walnuts, hazelnuts, ground cinnamon

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, cream the butter and 3/4 cup of powdered sugar until fluffy.
Beat in the fresh grated orange peel and the orange and vanilla extracts.
In another mixing bowl, combine the flour and salt; gradually add this to creamed mixture and mix well.
Stir in chopped nuts; mix well.
Shape into 3/4 inch balls and place each ball about 1 inch apart on an ungreased baking sheet.
Bake for 10-12 minutes or until the bottoms are lightly browned.
Remove from oven; transfer to a wire rack and cool completely.
Place the remaining powdered sugar in a 1-gallon Ziplock bag; add a few cookies at a time and shake to coat.
Sprinkle with ground cinnamon, if desired.
Store in an airtight container.
Hamburger Hot Pot (crock Pot)


Ingredients:
lean ground beef, garlic powder, salt, pepper, potatoes, onions, water

Directions:
In skillet, lightly brown ground beef, drain well.
Add seasonings.  Set aside.
Place half the potatoes and onions in greased Crock Pot.
Add browned beef.
Top with remaining potatoes and onions.
Combine mushroom soup and water and spread over top -- being sure to moisten and cover evenly.
Cover and cook on Low for 8-10 hours  (or on High for 3-4 hours].
Corn Fritters With Chives


Ingredients:
corn kernels, eggs, baking soda, salt, black pepper, all-purpose flour, chives

Directions:
Sift flour, baking soda, salt and pepper together.
In a seperate bowl add all eggs and lightly beat.
Combine dry and wet ingredients together and mix until you have a pancake mix consistency.
Add corn and stir until blended.
Add chopped chives and blend.
Preheat girdle to 350 degrees F.
Drop mixture by tablespoons fills onto pre-heated girdle. Cook on one side for 4 - 5 minutes or until golden then flip to do the other side for 4 - 5 minutes.
Turn heat down to 200 and flip again for 1 minute on each side.
Easy Cheese Dip
Category: appetizers-and-snacks
By Piques

This is an easy dip that is great on its own or a versatile base for any kind of flavors you like. Eat it hot or allow it to cool.

Ingredients:
½ cup cream cheese
¼ cup sour cream
½ cup shredded aged Cheddar cheese

Directions:
Mix cream cheese and sour cream together in a microwave-safe bowl; heat in microwave until softened and easy to stir, about 30 seconds. Stir Cheddar cheese into cream cheese mixture and heat in microwave until dip is smooth, 30 to 40 seconds. Stir. Heat in microwave for another 10 seconds if needed.

Prep time: 5 mins
Cook time: 1 min
Total time: 6 mins
Yields: 1 cup

Calories: 188.9
Fat: 17.8 g
Saturated fat: 11.2 g
Carbohydrates: 1.6 g
Sugars: 0.2 g
Protein: 6.2 g
Cholesterol: 53.1 mg
Sodium: 181.2 mg
Shrimp Paste


Ingredients:
mayonnaise, lemon juice, Worcestershire sauce, salt, onion

Directions:
Place all ingredients into a food processor or blender.  Cover and process or blend to a smooth paste.  Keep chilled until ready to use.
Serve on crackers or use as a sandwich filling.
Caramel Sauce


Ingredients:
sugar, boiling water, heavy cream, butter

Directions:
Place sugar in a heavy pan and heat very slowly until melted and browned,stirring constantly.
Add boiling water slowly, stirring vigorously.
cook until syrupy.
Remove from heat and stir in cream and butter.
CINNAMON OATS SMOOTHIE


Ingredients:
oats, milk, apple, cinnamon

Directions:
Step 1., Peel the skin of th apple, cut it into small pieces., Step 2., Blend oats, apple with the milk into an appropiate consistency., Step 3., Add a pinch of cinnamon powder on top, serve chilled.
Baked Banana With Lime


Ingredients:
banana, brown sugar, butter, lime, juice of, lime wedge

Directions:
Peel and chop the banana.
Place banana, butter and sugar in a saucepan over a medium heat and cook for 2-3 minutes until sugar and butter have caramelised.
Add the lime juice and remove from the heat.
Pour the bananas into a dish and garnish with lime wedge.
Hamburger Bun Pizzas


Ingredients:
mozzarella cheese, onion, banana pepper, mushroom

Directions:
Turn oven on to broil.  Place buns, split, on pizza pan (cut side up].  Place under the broiler just until the buns start to toast.  Watch these closely because they can burn easily.
Remove from oven and turn the oven to 425.
Top with pizza sauce, cheese and all of the other ingredients.
Place in oven for 5-10 minutes or until cheese is melted.
Enjoy!
Awesome and Easy Creamy Corn Casserole
Category: side-dish
By LETSGGGO

This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the same amount of cooking time.

Ingredients:
½ cup butter, melted
2  eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 8 servings

Calories: 376
Fat: 22.4 g
Saturated fat: 12.2 g
Carbohydrates: 40.4 g
Sugars: 6.6 g
Dietary fiber: 1.8 g
Protein: 7.3 g
Cholesterol: 90.4 mg
Sodium: 897.3 mg
Rumbledethumps


Ingredients:
green cabbage, russet potatoes, unsalted butter, chives, extra-sharp cheddar cheese

Directions:
Butter an 8 cup baking dish.
Preheat oven to 350°F.
Cook cabbage in a large pot of boiling salted water until tender, about 2 minutes.
Using a slotted spoon, transfer cabbage to a bowl.
Return water to a boil and add potatoes.
Cook until tender.
Drain and return potatoes to the pot.
Add butter and mash potatoes.
Mix in chives and then cabbage.
Season to taste with salt and pepper.
Spoon mixture into prepared dish.
Sprinkle with cheese.
Bake about 35 minutes until cheese bubbles.
Beef Lumpia


Ingredients:
ground beef, garlic cloves, onions, carrot, fish sauce, egg, salt, pepper

Directions:
Crumble and brown ground beef in large skillet or wok. Remove excess fat. Stir in garlic and onions and stir-fry until tender.
Add carrots and fish sauce and cook 5 minutes. Season to taste with salt and.
pepper. Transfer into colander to drain off any drippings (to prevent wrappers from getting soggy].
Place about 1 tablespoon meat filling in a thin strip across one triangular end of lumpia wrapper (about 2 inches from corner tip].
Roll tightly halfway then fold in both sides, continue rolling toward other.
tip. Moisten corner edges with egg or water to seal. Place on large tray. Repeat with remaining filling and wrappers. (May be covered and refrigerated for 1 day or frozen up to 1 week at this point.].
Heat oil to 375 degrees in deep-fryer or wok.
Drop lumpia, few pieces at time, and fry until golden brown on all sides. Drain on paper towels.
Serve with sweet and sour sauce.
Barbecued Chicken Thighs Au Vin


Ingredients:
chicken thighs, butter, shallots, garlic, red currant jelly, red wine, dry mustard, ginger

Directions:
Put chicken thighs in a freezer bag.
In a saucepan, heat oil and butter; add shallots and garlic, cook over medium heat for 5 minutes or until softened.
Add jelly, wine, stock, orange rind, mustard and ginger.
Heat until the jelly has just melted.
Remove from heat and cool to lukewarm.
Pour marinade over chicken, close bag and refrigerate for at least 3 hours.
Drain marinade into a saucepan and bring to a boil.
Reduce heat and simmer 5 minutes.
Use as a basting sauce during barbecuing.
Turn the barbecue to medium heat. Put chicken thighs on the grate, skin side up, and grill for 20 minutes.
Brush occasionally with marinade. Turn thighs and cook another 10 - 20 minutes or until a meat thermometer inserted in the thickest part reads 180ºF.
Brush occasionally with marinade.
Salty Peanut Chews


Ingredients:
unsalted butter, corn syrup, pure vanilla extract, salt, quick-cooking oats, salted peanuts

Directions:
Butter a large baking dish.
In a medium saucepan, combine the corn syrup, peanut butter and chocolate chips.
Bring to a boil over medium heat, stirring constantly.
Continue stirring constantly while boiling for 2 minutes.
Remove from heat and stir in vanilla extract, salt, oats and peanuts.
Scrape mixture into buttered baking dish.
When cool enough to handle, butter your hands and press mixture evenly into baking dish.
Refrigerate 3 hours.
Let sit at room temperature for 25 minutes.
Heat a sharp knife by dipping it in a tall container filled with hot water and use it to cut peanut chews into squares.
Lemon Strawberry Smoothie


Ingredients:
strawberry, banana, yogurt

Directions:
Place the fruit in a blender or food processor and puree.
Add the rest of the ingredients and blend or process until the mixture is smooth.
Pour into glasses and serve.
Peanut Butter and Jam Oatmeal Bars


Ingredients:
quick-cooking oatmeal, butter, creamy peanut butter, roasted peanuts

Directions:
Line bottom and sides of a 13 x 9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
Stir together cake mix and oats in large bowl.
Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened.
Press half of oat mixture evenly onto bottom of pan.
Stir together peanut butter and preserves in a medium bowl.
Gently spread peanut butter mixture evenly over oat mixture in pan.
Sprinkle peanuts and remaining half of oat mixture evenly over peanut butter mixture.
Bake at 375F for 30 minutes or until top is golden brown.
Let cool in pan on a wire rack 1 hour or until completely cool.
Lift baked bars from pan, using foil sides as handles.
Place on cutting board and cut into 24 bars.
Phenomenal Chicken and Pasta in Creamy Pesto Sauce
Category: main-dish
By GILL846

An extremely delicious meal: the crunch of pine nuts and the tang of sun-dried tomatoes combine with chicken and pasta in a heavenly pesto cream sauce. Be sure to taste and salt before serving, because depending on what kind of chicken broth you use, the dish may require no salt at all or may be extremely under-salted.

Ingredients:
2 cups fresh basil
3 cloves garlic
⅓ cup freshly grated Parmesan cheese
⅓ cup pine nuts
1 medium ripe tomato, chopped
¼ cup olive oil
¼ cup chicken broth
1 cup white wine
2 tablespoons dried basil
2 teaspoons dried oregano
2 cloves garlic, minced
6  boneless, skinless chicken breasts, cut into strips
1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
1 large onion, diced
1 tablespoon sugar
½ (8 ounce) jar oil-packed sun-dried tomatoes, drained and sliced
⅓ cup pine nuts
½ cup white wine
1 cup heavy cream
salt to taste

Directions:
Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy. In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside. Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes. Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.

Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 6 servings

Calories: 943
Fat: 49.9 g
Saturated fat: 15 g
Carbohydrates: 71.1 g
Sugars: 7.5 g
Dietary fiber: 5.7 g
Protein: 45.7 g
Cholesterol: 126.7 mg
Sodium: 220.6 mg
Great Fruit Salad


Ingredients:
flour, sugar, honey, lemon juice

Directions:
In saucepan, mix all EXCEPT fruit.
Bring to a boil.
Cook and stir 1-1/2 minutes, or until thick and bubbly.
Cool; serve over fruit.
Strawberry Torte
Category: desserts
By Star Pooley

Light and fluffy, easy and elegant. This recipe is from my Mom!

Ingredients:
11 ounces cream cheese, softened
¾ cup white sugar
2 teaspoons vanilla extract
1 pint heavy whipping cream
2 (12 ounce) packages ladyfinger cookies
1 (16 ounce) package frozen strawberries
1 tablespoon cornstarch

Directions:
Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool. Whip cream cheese, sugar, and vanilla together. In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2  of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers. Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

Yields: 1 - 8 or 9 inch springform pan

Calories: 514.1
Fat: 28.9 g
Saturated fat: 16.7 g
Carbohydrates: 56.3 g
Sugars: 19.6 g
Dietary fiber: 1.3 g
Protein: 8.9 g
Cholesterol: 206.7 mg
Sodium: 174.8 mg
Chicken Spaghetti Bake


Ingredients:
boneless skinless chicken breasts, spaghetti, fat-free American cheese, fat-free ricotta cheese, fat free chicken broth, tomatoes

Directions:
Preheat oven to 350 degrees.
Cook spaghetti and chicken separately - set aside.
Mix broth, mushroom soup and tomatoes.
Grease casserole dish with cooking spray.
Layer ingredients - spaghetti, kraft singles, chichen, ricotta, tomatoe mixture. Make two layers.
Bake 35 minutes.
The Champion of Roast Beef Sandwiches


Ingredients:
sour cream, pepper, deli roast beef, lettuce

Directions:
In a small bowl, combine the first four ingredients; mix well.
Spread 1 tbsp on each slice of bread.
Top four slices with roast beef and lettuce; cover with remaining bread.
Yummy Berry Muffins


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, milk, eggs, berries

Directions:
Mix dry ingredients together.
In a separate bowl, mix milk, oil, and eggs.
Stir into dry ingredients.
Mix until just blended.
Don't mix until smooth, batter should be a little lumpy.
Fold in berries.
Divide mixture evenly into greased large muffin tins.
Bake in a preheated 400 degree oven 15-18 minutes or until toothpick comes out clean.
Richard Anderson's Special Scrambled Eggs


Ingredients:
butter, onions, extra-large eggs, milk, swiss cheese, tomatoes, watercress

Directions:
Melt 4 tablespoons butter in medium skillet., Add onions and cook over medium heat until very brown, 20-25 minutes., Beat eggs and milk together., Stir in salami, cheese, and onions., Melt remaining butter in skillet., Add egg mixture and scramble until set., Garnish with tomatoes and watercress.
Cream Cheese Buttercream Frosting


Ingredients:
cream cheese, salted butter, shortening, vanilla extract, confectioners' sugar, milk

Directions:
cream butter, shortening, cream cheese together until light (about 5 minutes].
add 6 cups of sugar two cups at a time blending completely with each addition.
add vanilla and 6 tablespoons milk and blend completely.
add the other 6 cups of sugar two cups at a time blending completely with each addition.
add the other 6 tablespoons of milk and blend completely.