xiaoxl/recipe_data huggingface dataset:
Cranberry-Orange Shortbread


Ingredients:
unsalted butter, brown sugar, white sugar, white flour, whole wheat flour, orange, zest of, cranberries, salt, vanilla

Directions:
Preheat oven to 325-degrees F.
Line a cookie sheet with parchment paper or spray with non-stick cooking spray (Pam] and set aside.
In a large bowl, cream the butter, sugars together using an electric mixer on medium speed.
Stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined.
Spoon dough onto prepared baking sheet, spreading well with fingers and your palm to pat dough into a 1/4 inch thick rectangle.
Bake for 25-35 minutes or until slightly firm and edges are golden brown.
Transfer baking sheet to a work surface and let cool 5 minutes.
Using large cookie cutters, press a cookie cutter into dough, using various cookie cutters until all shortbread has been cut into shapes (instead of cookie cutters your can use a sharp knife to cut shortbread into 2-inch squares].
Let cool completely and then transfer the cookies to an airtight container.
Will keep at room temperature for up to 10 days.
Christmas Strawberries


Ingredients:
strawberry gelatin, coconut

Directions:
Mix together, reserving 2 tablespoons of the strawberry jello powder., Chill the mixture., Shape into strawberries,roll in the reserved jello powder., With the green icing, make a"hull" at the tip of the strawberries., Chill until firm.
Irish Breakfast Sandwich


Ingredients:
Hellmann's mayonnaise, chives, parsley, marjoram, fine sea salt, white pepper, romaine lettuce leaves, corned beef, sweet onions, unsalted butter, eggs, baby dill pickles, kalamata olives

Directions:
In a bowl wisk together mayonnaise, creamed horseradish, fine herbs,  sea salt and white pepper.
In a saucepan warm beef stock add corned-beef and hold warm.
Toast Irish Soda Bread and spread 1-tablespoon mayonnaise on each slice. Layer lettuce leave, tomatoes, Irish Farmhouse Cheese, corned-beef and onions.
Melt 1-tablespoon butter in a pan and hard-cook 1-egg at a time. Place egg on sandwich, lettuce, cut in half and place on a plate.
Garnish plates with sliced baby dill pickles and kalamata olives.
Wrap It up Turkey-Veggie Melt


Ingredients:
burrito-size flour tortillas, turkey slices, cheddar cheese, green pepper, onion, garlic clove, olive oil, tomatoes, black pepper, butter

Directions:
Preheat oven to 400.
Saute green pepper, onion and garlic in Tbsp of olive oil in small skillet until the vegetables are tender.
Spray a sheet pan with nonstick cooking spray.
Lay two tortillas flat on sheet pan.
Close to an edge, layer two slices of turkey, half of the shredded cheddar, green pepper/onion/garlic and diced tomato.
Grind some fresh black pepper over ingredients.
Roll up tortilla towards center, bring in sides and continue to fold in a envelope-like fashion.  Make sure seem-side is down.
Using knife, cut  two slits in tops for steam to escape.
Brush with melted butter.
Bake for 15-20 min or until the outside is golden in color.
Let rest for 5 min before cutting.
I like to serve mine with a little cup of ranch dressing (or your choice], for dunking.
Sunset Dip


Ingredients:
cream cheese, cheddar cheese, chunky salsa

Directions:
Spread cream cheese in a 9" microwave safe pie pan., Sprinkle with cheddar cheese., Microwave on high 2-3 minutes until cheddar cheese is melted., Top with Sauce., Serve with Chips.
Smoked Sausage with Potatoes, Sauerkraut & Ale
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

This German-inspired one-skillet dinner combines smoked sausage slices, potatoes, sauerkraut, ale and whole grain mustard for a quick and hearty meal.

Ingredients:
1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
2 tablespoons vegetable oil
2 cups potatoes, diced into 1-inch pieces
12 fluid ounces your favorite ale
1 cup sauerkraut, rinsed and drained
2 tablespoons whole-grain mustard

Directions:
Cook sausage in a large skillet over medium high heat for 3 minutes, turning occasionally. Remove sausage and set aside. Add oil and potatoes to skillet and cook until golden brown. Add ale, sauerkraut and mustard to skillet, mixing with potatoes until blended. Cook over medium-high heat for 2 minutes. Return the sausage to the skillet, continue cooking for 10 minutes or until potatoes are tender.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 343.3
Fat: 23.5 g
Saturated fat: 7.8 g
Carbohydrates: 17 g
Sugars: 2.6 g
Dietary fiber: 2.1 g
Protein: 9.7 g
Cholesterol: 41.3 mg
Sodium: 785.2 mg
Pork Loin Roast


Ingredients:
boneless pork loin roast, cornstarch, nutmeg, apple cider, turnips, cooking apples

Directions:
Preheat oven 163 or 325F.
Place roast on rack in shallow roasting pan.
Season with salt and pepper to taste.
Insert termometer in center of meat.
Roast for 45 minutes.
Meanwhile in a small saucepan combine cornstarch and nutmeg.
Stir in apple cider.
Cook over medium heat,stirring constantly,until mixture is thickened and bubbly.
Cook and stir 2 minutes more.
Reserve 1/2 cup of mixture.
Add fruit bits to remaining glaze,set aside.
Arrange turnips,carrots,apples around roast.Brush some of the reserved glaze on meat,vegetables and fruit.Roast 30 to 45 minutes more or until thermometer registers 155F,brushing with remaining glaze again after 15 minutes.
Cover pan with foil and rest 15 min.Meanwhile bring the fruits and cider glaze to a boil.Slice roast and serve with glazed turnip and fruit and cider glaze.
Chicken and Mushroom Saute


Ingredients:
butter, chicken breasts, mushroom, onion, bacon, milk, parmesan cheese

Directions:
Melt half of butter in large skillet over medium-high heat.
Sauté chicken until no longer pink, about 5 minutes.
Remove from skillet; set aside.
Melt remaining butter in same skillet over medium heat.
Sauté mushrooms and onion until tender and liquid is evaporated, stirring often.
Stir in soup, milk, and cheese.
Bring to boil.
Return chicken to skillet and add bacon.
Heat through, stirring occasionally.
Serve over noodles.
Chavrie Tzadziki


Ingredients:
English cucumbers, garlic, mint, dill, lemon juice

Directions:
Drain cucumbers for 10 minutes in a colander., Meanwhile combine all remaining ingredients., Fold in the drained cucumbers., Refrigerate overnight before serving.
Low-Cal Potato Casserole


Ingredients:
sour cream, sharp cheddar cheese, chicken broth, onions, butter, fresh ground pepper, frozen hash browns, fresh parsley

Directions:
Combine sour cream, cheddar cheese, chicken broth, onion, melted butter, pepper, hash browns, and cream of chicken soup in a large bowl.
Spread mixture evenly into a 9x13 inch baking dish coated with cooking spray.
Top potato mixture with crushed cornflakes.
Bake at 350 degrees Fahrenheit for 1 hour or until bubbly.
Sprinkle with parsley.
Fruity Granola Bars


Ingredients:
flaked coconut, low fat  sweetened condensed milk, unsweetened applesauce, margarine, canola oil, liquid honey, dried cranberries

Directions:
Combine rolled oats and coconut in medium bowl. Spread on ungreased baking sheet. Bake in 350°F (175°C] oven for 15 to 20 minutes, stirring every 5 minutes, until fragrant and coconut is golden.
Mix next 5 ingredients in large bowl until well combined. Add rolled oats mixture. Stir until moistened.
Add cranberries and apricots. Stir until well distributed.
Line 9 x 13 inch (22 x 33 cm] pan with foil, leaving 1 inch (2.5 cm] overhang on long sides. Spray well with cooking spray. Transfer oat mixture to pan. Pack down firmly.
Bake in 325°F (160°C] oven for about 45 minutes until set and golden. Cool completely.
Using foil overhang, lift mixture from pan. Carefully peel off and discard foil. Cut mixture lengthwise into thirds. Cut each third into ten 1 1/4 inch (3 cm] wide bars. Wipe blade of sharp knife or run under hot water between each cut.
Wrap bars individually in plastic wrap. Store at room temperature or place bars in resealable freezer bag to freeze for longer storage. Makes 30 bars.
Ding Dong Mousse


Ingredients:
"instant chocolate fudge pudding"

Directions:
Cut each Ding Dong into eight pieces.
Mix whipped cream and pudding in a large bowl until well blended.
Gently fold in Ding Dong pieces.
Cover and refrigerate for at least one hour.
Before serving, add chocolate sprinkles to the top of the dessert or the bottom of the serving dish.
Onion and Rosemary Focaccia (No-Knead)


Ingredients:
sweet onion, extra virgin olive oil, garlic, dried rosemary leaves, olive oil, parchment paper

Directions:
Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
Twenty minutes before baking place an empty broilter tray or cast iron skillet on the bottom shelf of the oven.
Preheat the oven to 425 degrees.
Line a cookie sheet with parchment paper (or silicon mat], or grease with olive oil; set aside.
Remove  the Olive Oil Flatbread dough (Recipe #387518] from the refrigerator.  Lighly dust the surface with flour and cut off a 1 pound (grapefruit size] piece.
With lightly floured hands quickly shape dough into a ball by streching the surface of  the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
With a minimal amount of flour, flatten the dough into a 1/2 to 3/4 inch round, using your hands or a rolling pin.
Place dough on the prepared cookie sheet.
Saute the onions in 2 tablespoons olive oil until soft, but not browned.
Mix in minced garlic.
Sparingly scatter the onions over the surface of the dough. You should be able to easily see the dough's surface.
Sprinkle with rosemary, coarse salt, and freshly ground black pepper.
Lightly drizzle olive oil over the surface, approximately 1 teaspoon.
Set dough aside for 20 minutes to rest.
Place the focaccia on the center rack of the oven.
Pour 1 cup of hot tap water into broiler tray or cast iron skillet and quickly close the door.
Bake for 25 minutes or until the crust is golden brown, watching carefully that the onions do not burn.
Cut into wedges and serve warm.
Sweet Waldorf Salad


Ingredients:
lemon juice, apples, golden raisin, pecan pieces, coconut flakes, miniature marshmallow, pineapple chunk, honey

Directions:
Place lemon juice in large bowl., Remove cores from apples and discard., Chop apples and coat in lemon juice to prevent oxidation., Stir in raisins, pecans, and coconut., Drizzle honey over mixture and blend well., Add marshmallows and stir., Fold in whipped topping, and chill.
Super Rich Pea Casserole


Ingredients:
onion, cheddar cheese

Directions:
"In a bowl mix peas, soup, and onion.  Place in 8 inch casserole dish.  Top with cheese and crackers.  Bake at 350 degrees for 40 minutes or until cheese is melted and mixture is bubbly."
Quick and Easy Praline Toast


Ingredients:
butter, brown sugar, pecans

Directions:
Combine the softened butter, brown sugar and pecans.
Mix well.
You can either put the spread on the bread and toast it under the broiler or you can toast your bread in the toaster and then put the praline mix on as a spread.
EITHER way works fine!
Game Day Korean-Style Chicken Wings


Ingredients:
canola oil, honey, soy sauce, lime, juice of, cornstarch, all-purpose flour, chicken wings, toasted sesame seeds, scallions

Directions:
Place a wire rack in a rimmed baking sheet and set aside. Fill a large Dutch oven halfway with oil and heat over medium-high heat to a temperature of 350 degrees F.
Whisk together the honey, sriracha, soy sauce, lime juice and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Transfer to a large bowl and set aside.
Whisk together the cornstarch, flour, 1 3/4 cups cold water, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl until smooth. Add the chicken and toss until completely coated.
Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil; try to keep the pieces separated. Fry in batches until golden, adjusting the heat as necessary to keep the oil temperature at 350 degrees F, about 8 or 9 minutes per batch. Remove the chicken with a spider or slotted spoon and set on the rack on the baking sheet to drain. While the wings are still hot, toss them in the honey sauce to evenly coat. Transfer them to a dutch oven and serve with sesame seeds and scallions scattered over the top.
Beef and Broccoli With Ramen Noodles


Ingredients:
boneless beef top sirloin steak, soy sauce, cornstarch, boiling water, olive oil, onion, oyster sauce, cornstarch

Directions:
Partially freeze beef and slice into thin strips.
In a medium bowl, combine soy sauce, apple juice and 2 teaspoons cornstarch and stir to blend. ( this becomes your  noodle soaking liquid].
Add sliced beef, stir, and set aside.
Discard one of the seasoning packets. ( you only need one].
Break ramen noodles into pieces and place in large bowl, sprinkle with contents of one of the seasoning packets and cover with 4 cups boiling water. Stir and set aside.
Heat oil in a large skillet or wok over medium high heat.
Add onion and stir fry until crisp tender, 2-4 minutes.
Add broccoli and stir-fry until crisp tender, 3-5 minutes.
Then add beef mixture and stir-fry until beef is cooked.
In a small bowl, combine 1 cup of the noodle soaking liquid, the oyster sauce, and 1 tablespoons cornstarch.
Drain the ramen noodles, discarding remaining soaking liquid.
Add the oyster sauce liquid to the skillet and bring to a boil.
Add the drained ramen noodles.
Cook and stir until the mixture is thickened and heated through.
Creamed Eggs over Buttermilk Biscuits


Ingredients:
jumbo eggs, cider vinegar, fine sea salt, unsalted butter, heavy cream, fresh nutmeg, white pepper, Lea & Perrins Worcestershire Sauce, bay leaves

Directions:
Place eggs in a saucepan, cover with cold water, add vinegar and 2-teaspoons fine sea salt. Bring to a full boil and cook for 6-8 minutes. Remove eggs and hold warm.
In a small saucepan melt butter and stir in pastry flour, cook 2-3 minutes stirring flour to prevent from burning.
Slowly wisk in heavy cream, fresh grated nutmeg, white pepper, Worcestershire sauce and bay leaves.
Cook sauce 3-4 minutes or until sauce has thickened.
Remove from heat and discard bay leaves. Season with fine sea salt and white pepper to taste.
Cut biscuits in half and place on warm plates. Slice warm hard-boiled eggs, layer over biscuits  and cover with Bechamel Sauce.
Garnish with Fresh Sliced Tomatoes or Fresh Seasonal Fruit.
Phoenix Rising


Ingredients:
guava juice, lemon juice

Directions:
Shake all ingredients with ice., Strain into a chilled martini glass., Garnish with peach slices.
Chocolate Hazelnut Crunchies


Ingredients:
hazelnuts, sea salt

Directions:
Combine the hazelnuts and Brown Rice Krispies in a bowl., In a double boiler, melt the chocolate and salt together., Pour over the hazelnut mixture and stir to thoroughly coat., Spread out onto a parchment or wax-paper lined baking sheet and allow to set.
Hot Dog Stocking Recipe


Ingredients:
"cream cheese"

Directions:
Cut each hot dog into four equal pieces.
Place hot dog on the grill and let simmer until cooked to perfection.
Insert appetizer pick into hot dog, making sure to use two sections per stick.
Top each “stocking” with your favorite cheese of choice for delicious holiday addition. Our preference is goat cheese – but mozzarella and cream cheese would be just as tasty.
Once your stockings are topped off- enjoy!
Green Tea Yogurt
Category: appetizers-and-snacks
By eacevedo

A quick and easy way to jazz up breakfast! Add granola and fresh fruit, if desired!

Ingredients:
1 (8 ounce) container low-fat French vanilla yogurt
1 teaspoon matcha green tea powder

Directions:
Place yogurt in a bowl. Sift matcha powder over yogurt and whisk until evenly blended.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 195.9
Fat: 2.9 g
Saturated fat: 1.8 g
Carbohydrates: 31.8 g
Sugars: 31.3 g
Protein: 11.5 g
Cholesterol: 11.4 mg
Sodium: 150.4 mg
Mellow Yellow (Herbal Tea Blend)


Ingredients:
"lemon balm"

Directions:
Mix and keep in air-tight, glass, stainless steel or ceramic container. If stored properly, it will last 3-6 months.
Use 1 1/2 tsp per single serving (6-8 oz water.].
If you want to make a larger amount in a pot, boil the amount of water and then add 1 1/2 tsp PER SERVING to the water.
Turn off the heat and let steep for 10-20 minutes (I usually do 20].
Or, make up as a gift by putting the herb blend in a pretty container.
Israeli Carrot Salad


Ingredients:
carrots, golden raisin, fresh ginger, salt, crushed red pepper flakes, avocados

Directions:
In a large bowl, combine carrots, orange juice, raisins, ginger, salt and red pepper. Toss to mix and cover. Marinate in refrigerator at least 1 hour or up to 8.
To serve, halve avocados and remove pit. Peel and slice into very thin slices. Place a few avocado slices on each plate decoratively and top with carrot mixture.
Strawberry Frozen Yogurt


Ingredients:
fresh strawberries, sugar, vodka, kirsch, plain yogurt, fresh lemon juice

Directions:
Slice strawberries into small pieces; toss in a bowl with sugar and vodka, stirring until the sugar begins to dissolve.
Cover and let stand at room temperature for 1 hour, stirring every so often.
Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth.
You may press the mixture through a mesh strainer to remove any seeds; this is optional.
Refrigerate mixture for 1 hour, then freeze in an ice cream maker according to manufacturer’s directions.
May eat right away or transfer to freezer container and freeze several hours for firmer texture.
Slow Cooker Pot Roast with Malbec (Red Wine)
Category: main-dish
By Alex Storm

I love the convenience of the slow cooker but I do not care for the sodium content by using cream of mushroom soup etc. Sadly many of today's recipes call for the can of soup. I have tried many recipes over the years and adjusted them and this is the result. Please do use the wine, most of the alcohol dissipates with the cooking.

Ingredients:
2 tablespoons Montreal steak seasoning
1 tablespoon salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 (2 1/2 pound) beef roast, or more to taste
1 (1 ounce) packet dry au jus mix
1 (1 ounce) package French onion soup mix
1 cup water
1 cup Malbec red wine

Directions:
Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast. Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes. Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast. Cook on High for 5 hours (or cook in Low for 8 to 9 hours).

Prep time: 10 mins
Cook time: 5 hrs 10 mins
Total time: 5 hrs 20 mins
Yields: 6 servings

Calories: 350
Fat: 21.1 g
Saturated fat: 8.4 g
Carbohydrates: 8.5 g
Sugars: 0.5 g
Dietary fiber: 0.9 g
Protein: 22.7 g
Cholesterol: 86.1 mg
Sodium: 3076.2 mg
Venison Stew I
Category: soups-stews-and-chili
By BUCHKO

A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.

Ingredients:
2 tablespoons vegetable oil
2 pounds venison stew meat
3  onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1  bay leaf
½ teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
¼ cup all-purpose flour
¼ cup water

Directions:
In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. Add potatoes and carrots; cook until tender. Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Yields: 6 to 8 servings

Calories: 386.4
Fat: 7.5 g
Saturated fat: 1.8 g
Carbohydrates: 44.6 g
Sugars: 6.7 g
Dietary fiber: 6.5 g
Protein: 34.8 g
Cholesterol: 110.2 mg
Sodium: 1146.9 mg
Pretzel Bread
Category: trusted-brands-recipes-and-tips

Like a pretzel, this bread has a salty brown crust and a tender texture--perfect for sandwiches.

Ingredients:
1 cup milk
2 tablespoons butter or margarine
2 tablespoons brown sugar
1 envelope Fleischmann's® RapidRise Yeast
2 teaspoons salt
3 cups all-purpose flour, or more as needed
3 quarts water
¾ cup baking soda
1  egg
1 teaspoon water

Directions:
Heat milk and butter until warm (100 degrees  to 110 degrees F); the butter will not completely melt.  Combine with undissolved yeast and brown sugar in a large mixer bowl.  Stir in salt and 2 cups flour, beat for 3 minutes.  Gradually add enough remaining flour to make a soft dough.  Knead on a floured surface until smooth and elastic, about 8 to 10 minutes.  Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size. Preheat oven to 400 degrees F. Combine boiling solution and bring to a boil.  Punch dough down and divide into 2 equal pieces.  Form each piece into a tight, smooth ball.  Boil each loaf in the solution for 2 minutes, turning after 1 minute.  Remove loaves from pot using a slotted spoon and place on a greased baking sheet. Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.

Prep time: 20 mins
Cook time: 27 mins
Total time: 1 hr 49 mins
Yields: 2 (7-inch) loaves

Calories: 157.4
Fat: 3 g
Saturated fat: 1.6 g
Carbohydrates: 27.1 g
Sugars: 3.3 g
Dietary fiber: 0.8 g
Protein: 4.7 g
Cholesterol: 22.2 mg
Sodium: 4155.6 mg
Healthy Fish Tacos with Mango Salsa
Category: world-cuisine
By David3141

A very healthy and Hawaiian-style fish taco. For a heartier taco add some coleslaw on top of the mango salsa. If you don't have Mahi-Mahi, substitute any firm, thick white fish.

Ingredients:
1  mango - peeled, seeded, and chopped
2  avocados - peeled, pitted, and chopped
1 cup chopped tomato
½ cup diced red onion
½ cup diced red pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons canola oil
2 tablespoons brown sugar
1  lime, juiced
1 teaspoon cider vinegar
1 dash hot pepper sauce, or to taste
salt and ground black pepper to taste
8  taco shells
4 (6 ounce) mahi mahi fillets, cut into 1-inch slices
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon salt
2 tablespoons olive oil

Directions:
Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour. Preheat oven to 325 degrees F (165 degrees C). Heat taco shells in preheated oven until crisp, about 5 minutes. Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt. Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side. Place mahi mahi slices in taco shells and top with mango salsa.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 8 tacos

Calories: 324.4
Fat: 18.2 g
Saturated fat: 2.6 g
Carbohydrates: 23.9 g
Sugars: 8.2 g
Dietary fiber: 5.5 g
Protein: 18.5 g
Cholesterol: 62.4 mg
Sodium: 289.8 mg
Cheesy Scalloped Cabbage


Ingredients:
cabbage, white sauce, medium cheddar, butter, butter, flour, milk, salt, nutmeg

Directions:
Cook the cabbage in boiling water 5 - 7 minutes until just tender.  Drain.
Prepare the white sauce:  Melt butter over med. heat and add flour.  Cook for 2 minutes stirring constantly.  Add milk, salt and nutmeg, stir continually until thick.
Prepare bread crumbs:  In saute pan melt butter and add crumbs, stir to coat crumbs with butter and remove from heat.
Add the cheese to the white sauce.
In a buttered casserole dish layer the cabbage and white sauce.
Top with crumbs.
Bake at 400 degrees until crumbs turn a medium golden brown 15 - 20 minutes.
Seasoned Salt With Parsley


Ingredients:
salt, dried parsley, dried garlic, bay leaf

Directions:
"mix ingredients well and put a pinch or two on the food or foods you are serving it with."