xiaoxl/recipe_data huggingface dataset:
Fontina & Parmesan Mac and Cheese


Ingredients:
cavatappi pasta, pasta, butter, heavy cream, fontina, parmesan cheese, pepper, nutmeg, parsley, panko breadcrumbs

Directions:
Preheat oven to broil (high or low, depending on your oven intensity]. Heat a large pot of water until boiling, add salt to boiling water until it's "salty like the sea". Cook the pasta till al dente, and drain.
Melt 4-5 tablespoons of butter over medium low heat until melted and add heavy cream. Warm cream until heated through, do not boil the cream. Add the spices and seasonings to taste, but remember to not over salt as the parmesan cheese is slightly salted. Remove from heat and all of the fontina cheese and 1/2 cup parmesan, stir until combined.
Pour the cheese sauce into the pasta and mix until well combined. Melt 1-2 tablespoons of butter and mix with Panko, remaining Parmesan cheese, parsley, and a pinch of garlic salt if you'd like.
Transfer pasta and cheese mixture to a baking dish, top with Panko mixture and broil until bubbly and toasty on top. Serve immediately.
Hot Gingered Cider


Ingredients:
ginger ale, apple cider, lemon juice, fresh ginger

Directions:
In medium saucepan combine ginger ale, apple cider, lemon juice, mulling spices, and fresh ginger.
Cover and cook oer medium-low heat for 5-10 minutes or unti heated through (do not boil].
Strain and discard the spices.
S'more Brownies
Category: desserts
By LIZALOUISE

Delicious! I consider myself more of a gourmet cook and thought of this as a great kids recipe, because they are so easy to prepare. Well, surprise, surprise. They are fabulous and everyone raves!

Ingredients:
1 (21.5 ounce) package brownie mix
6  graham crackers
1 ½ cups miniature marshmallows
8 (1.5 ounce) bars milk chocolate, coarsely chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased 9x13 inch pan. In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s'more mixture aside. Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s'more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 - 9x13 inch pan

Calories: 252
Fat: 10.3 g
Saturated fat: 4.1 g
Carbohydrates: 40.3 g
Sugars: 13.3 g
Dietary fiber: 1.4 g
Protein: 2.4 g
Cholesterol: 4.1 mg
Sodium: 131 mg
Red Lentil Soup


Ingredients:
onion, ground cumin, vegetable bouillon cubes, red lentil, fresh kale, salt

Directions:
In large pot, heat oil over medium-high heat.  Add onions, carrots, and cumin; cook 5 minutes or until softened.
Add bouillon cubes and 8 cups water.  Bring to a simmer.  Add lentils.  Cover, reduce heat to medium-low and cook about 10 minutes.
Uncover pot.  Raise heat to high; stir in kale and salt.  Cook 5 minutes, uncovered, stirring occasionally, or unitl kale is tender.  Remove from heat; stir in hot sauce.
Mary's Taco Soup


Ingredients:
hamburger, corn, tomato sauce, diced tomatoes, corn, tomatoes

Directions:
"Brown hamburger--drain. Combine with other ingredients in soup pot or crock pot. Simmer until warm. Serve over corn or tortilla chips with cheese shreds, sour cream, salsa, etc."
Tortilla Pie


Ingredients:
olive oil, red onion, garlic cloves, beef mince, red capsicum, corn kernels, Mexican chili powder, diced tomatoes, fresh coriander leaves, tortillas, cheddar cheese, tomatoes

Directions:
Preheat oven to 180°C.
Heat oil in a frying pan over medium-high heat.
Reserve 2 tablespoons onion. Add garlic and remaining onion to pan. Cook, stirring, for 3 minutes or until soft.
Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned.
Add capsicum, corn and chilli powder. Cook, stirring, for 3 minutes or until capsicum is just tender.
Stir in diced tomatoes. Reduce heat to medium. Simmer, stirring, for 5 minutes or until mixture is thick.
Add half the coriander(cilantro]. Season with salt. Stir to combine.
Set aside for 10 minutes to cool.
Place a 6cm-deep, 20cm round springform pan on a baking tray.
Place 1 tortilla in base of pan.
Spread one-third of the mince mixture over tortilla. Sprinkle with 1/3 cup of cheese.
Repeat layers twice with remaining tortillas, mince mixture and cheese, finishing with 1 tortilla.
Sprinkle with remaining cheese.
Bake for 15 minutes or until cheese is golden. Set aside for 5 minutes before removing from pan.
Meanwhile, combine chopped tomato, reserved onion and coriander in a bowl. Serve pie with tomato mixture.
Alouette Chicken Paprika


Ingredients:
boneless chicken breasts, paprika, garlic powder, butter, milk, cheese

Directions:
Coat chicken with a mixture of 6 teaspoons of paprika and all of the garlic powder.
Sauté chicken in butter over medium heat about 5 minutes on each side.
Cover and simmer 15 minutes on low heat. Remove chicken from skillet, reserving liquid.
Combine milk, Alouette Spreadable Cheese and remaining paprika in a small mixing bowl.
Pour Alouette Garlic & Herbs Spreadable Cheese mixture into skillet, stirring well with reserved liquid.
To serve, pour sauce over chicken. Use remaining sauce over rice, pasta or potatoes.
No Bake Bumpy Peanut Butter Nuggets
Category: desserts
By Ashley

Kids love to make (and eat) these sugar free cookies.

Ingredients:
½ cup natural peanut butter
¼ cup nonfat dry milk powder
¼ cup unsweetened flaked coconut
⅓ cup rolled oats
½ teaspoon ground cinnamon
¼ cup wheat germ
¼ cup unsweetened apple juice concentrate, thawed

Directions:
Combine peanut butter, milk powder, and coconut in a large mixing bowl. Stir in oats, ground cinnamon, wheat germ, and apple juice concentrate until thoroughly combined. Shape the mixture into 1 inch balls. Chill thoroughly before serving; store remaining nuggets in the refrigerator.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 30 small balls

Calories: 46.1
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 3.8 g
Sugars: 1.8 g
Dietary fiber: 0.7 g
Protein: 1.9 g
Cholesterol: 0.2 mg
Sodium: 17.7 mg
Italian Meringue Buttercream
Category: desserts
By Emo G.

Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.

Ingredients:
5  egg whites
1 pinch cream of tartar
1 ¼ cups white sugar
⅔ cup water
2 cups unsalted butter, chilled and cubed
1 teaspoon pure vanilla extract

Directions:
Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form. Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface. Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.

Prep time: 23 mins
Cook time: 7 mins
Total time: 30 mins
Yields: 4 1/2 cups

Calories: 359.8
Fat: 30.7 g
Saturated fat: 19.4 g
Carbohydrates: 21.1 g
Sugars: 21 g
Protein: 1.8 g
Cholesterol: 81.3 mg
Sodium: 27.7 mg
Air-Fried Double Cherry Mini Egg Rolls
Category: appetizers-and-snacks
By Allrecipes

These air-fried mini dessert egg rolls are stuffed with a one-two punch of cherry (from jam and dried cherries!) plus yummy cream cheese, and a sweet cinnamon-sugar coating.

Ingredients:
½ (8 ounce) package cream cheese, softened
⅓ cup cherry jam
¼ cup dried tart red cherries, chopped
16  (3.5 inch square) wonton wrappers
water, as needed
nonstick cooking spray
3 tablespoons white sugar
½ teaspoon ground cinnamon

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Whisk together cream cheese and jam in a small bowl; stir in dried cherries. Place a wonton wrapper on a work surface with a corner pointing toward you. Moisten edges with water. Spoon a rounded teaspoon of cherry mixture just below center of wrapper. Fold bottom corner over filling, tucking it under on the other side. Fold side corners over filling; roll egg roll away from you toward remaining corner. Repeat with remaining wrappers and filling. Coat both sides of egg rolls with cooking spray. Arrange egg rolls, in batches if necessary, in a single layer in the air fryer basket. Cook in the preheated air fryer until well browned, 4 to 5 minutes. Meanwhile, whisk together sugar and cinnamon in a shallow bowl. Remove egg rolls from the air fryer and immediately roll in cinnamon sugar, using two forks. Cool on a wire rack for 5 to 10 minutes. Serve warm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 16 mini egg rolls

Calories: 83
Fat: 2.6 g
Saturated fat: 1.6 g
Carbohydrates: 13.4 g
Sugars: 6.6 g
Dietary fiber: 0.4 g
Protein: 1.5 g
Cholesterol: 8.4 mg
Sodium: 68.9 mg
Zucchini Patties


Ingredients:
onions, zucchini, eggs, fresh parsley

Directions:
Saute onions in a skillet until tender, add zucchini and heat for 5 minutes, stirring frequently.
pour eggs into large mixing bowl, mix in onions and zucchini, then stir in crumbs and parsley.
pour 1/4 inch oil in a frying pan and heat until hot.
Drop spoonfuls of zucchini mixture into hot oil until golden on both sides.
Chocolate Mint Coffee Float


Ingredients:
Creme de Cacao, mint chocolate chip ice cream

Directions:
For each serving combine 1/2 cup coffee and 1 tablespoon liqueur., Top with., scoop of ice cream.
Moroccan Street Potato Cakes


Ingredients:
mashed potatoes, garlic cloves, garlic, scallion, flat leaf parsley, salt, fresh ground black pepper, flour

Directions:
Mix all but flour and oil together in a large bowl.
Form 16 patties using 1/4 cup of the mix to about 1/3 inch thick. Use floured hands if necessary.
Coat each patty with the flour, hitting to knock off any excess of flour.
Shallow fry in vegetable oil on medium to medium high heat until deep golden brown.
If you need to, you can refrigerate the floured patties to cook off an hour or so later or for ease in handling if you have difficulty. I have not found the need to do either.
These are a simple cake and not meant to be fancy; just really tasty. You can also replace the scallions with onions if you have no scallions. In Morocco and The Maghreb, we use what we have and don't worry about what we don't have. Fresh garlic is the best alternative you can use though as we don't have dried powdered here.
Delicious Sweet Potato Muffins
Category: bread
By Diana Moutsopoulos

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

Ingredients:
1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2  eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners. Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 252.5
Fat: 13.3 g
Saturated fat: 1.8 g
Carbohydrates: 31.1 g
Sugars: 17.1 g
Dietary fiber: 1.1 g
Protein: 3.3 g
Cholesterol: 31 mg
Sodium: 235 mg
Chicken Tortilla Soup I
Category: soups-stews-and-chili
By Star Pooley

This chicken tortilla soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!

Ingredients:
1  onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 ¼ cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro
2  boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions:
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft.  Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 376.7
Fat: 19.1 g
Saturated fat: 7.2 g
Carbohydrates: 30.9 g
Sugars: 2.7 g
Dietary fiber: 8.7 g
Protein: 23.1 g
Cholesterol: 46.1 mg
Sodium: 943.2 mg
Summer Time Veggie Pita Melt


Ingredients:
broccoli floret, cauliflower floret, mushroom, onion, tomatoes, cheddar cheese, cheese

Directions:
Cook broccoli and cauliflower till desired tenderness. drain and put into bowl. Add mushrooms, if desired.
Cut and open a pita bread and stuff veggies inside. pour about 2 to 3 tablespoon ranch dressing inside. Top with the onion, chopped tomato and the cheddar cheese.
Close pita secure top with  tooth pick.
Micro wave for about 30 to 40 seconds till.
everything is hot and cheese begins to melt.
My Sweet and Sour Chicken


Ingredients:
skinless chicken breasts, egg, cornstarch, sugar, vinegar, chicken broth, ketchup, soy sauce

Directions:
Dip chicken in beaten egg, then cornstarch, fry in hot oil until golden brown., Place in casserole dish., Mix sauce well and pour over chicken and bake for 2 hours at 325*.
Orange-Cranberry Bran Muffins


Ingredients:
buttermilk, egg, canola oil, boiling water, sugar substitute, orange zest, vanilla extract, whole wheat flour, ground flax seeds, baking soda, cinnamon, ground ginger, salt, fresh cranberries

Directions:
Preheat oven to 400°F Line or grease 12 muffin cups and set aside.
Combine the bran cereal and wheat bran in a large bowl. Stir in the boiling water to moisten and set aside for 5 minutes.  Mix in the buttermilk, egg, oil, sugar substitute, orange juice concentrate, orange zest and vanilla.
In a separate bowl, combine the flour, flaxseed, baking soda, cinnamon, ginger, and salt.  Stir in the cranberries.  Stir into the bran mixture until just moistened.
Divide the batter among the muffin cups and bake for about 25 minutes, or until a cake tester inserted in the center comes out clean.  Remove from the oven and let cook in the pan for about 5 minutes, then remove to cook slightly before serving.
Storage: The muffins can be stored, covered, at room temperature for up to 2 days or frozen for up to 1 month.  To freeze, wrap each muffin individually, then place them in a resealable plastic bag or airtight container.
Brownie Roll-Out Cookies


Ingredients:
all-purpose flour, salt, baking powder, salted butter, sugar, eggs, vanilla extract

Directions:
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.] Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies] until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
Carbonara Bake


Ingredients:
penne pasta, butter, flour, milk, salt, pepper, nutmeg, eggs, parmesan cheese, hot Italian sausage, onion, garlic cloves, bacon, cottage cheese

Directions:
Cook pasta according to package directions, drain and set aside.
To prepare bechamel sauce, melt butter over medium heat in a saucepan; stir in flour until smooth, cook, whisking for 2 minutes; gradually add milk, stirring, until thickened; lower heat; add salt, pepper and nutmeg; remove from heat. In medium-sized bowl, beat 3 eggs; slowly add hot cream sauce to eggs; stir thoroughly so eggs don't curdle. Set aside.
Cook bacon and crumble.
Cook sausage with onion and garlic until no longer pink. Add bacon. Set aide.
Mix pasta with cottage cheese, meat mixture, and 1 1/2 cups of the bechamel. .
Pour into 9x13 greased baking pan. Pour remaining bechamel over the top.
Bake at 350* for 45 minutes or until the top is set, slightly puffed and has brown spots.
Beef Noodle Soup
Category: soups-stews-and-chili
By Brenda Loop

This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base.

Ingredients:
1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
¼ cup beef bouillon granules
¼ teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 ¾ cups water
2 ½ cups frozen egg noodles

Directions:
In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides. Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 377.2
Fat: 19.4 g
Saturated fat: 7.3 g
Carbohydrates: 24.8 g
Sugars: 4.4 g
Dietary fiber: 1.9 g
Protein: 25.5 g
Cholesterol: 89.3 mg
Sodium: 1039.7 mg
White Chocolate-Mocha-Oatmeal Cookies
Category: desserts
By Marie

This is a quick and easy recipe I came up with one night. It's a great way to have a hint of sweetness without over-doing it and feeling guilty!

Ingredients:
¼ cup shortening
¼ cup brown sugar
½ cup white sugar
1  egg
3 tablespoons vanilla extract
4 teaspoons instant coffee
½ cup warm water
1 teaspoon cocoa powder
½ teaspoon baking soda
1 ⅓ cups all-purpose flour
2 cups quick oats
6 ounces white chocolate chips, or more to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Mix shortening, brown sugar, white sugar, egg, vanilla extract, instant coffee, warm water, and cocoa powder together in a bowl until smooth. Add baking soda and 1/3 cup flour. Continue adding flour 1/3 cup at a time until fully incorporated. Mix in oats and chocolate chips. Use a small cookie scoop to place 12 cookies on the prepared baking sheet. Bake in the preheated oven for 10 minutes. Remove from the oven and let cookies sit 5 minutes. Transfer cookies to a wire rack to cool completely. Repeat 2 more times with remaining dough to make 36 cookies.

Prep time: 10 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 36 cookies

Calories: 94.8
Fat: 3.6 g
Saturated fat: 1.4 g
Carbohydrates: 13.7 g
Sugars: 7.1 g
Dietary fiber: 0.6 g
Protein: 1.6 g
Cholesterol: 6.2 mg
Sodium: 25.4 mg
Alfreado Sauce


Ingredients:
cream cheese, butter, parmesan cheese, milk

Directions:
In a mixing bowl combine all ingredients and mix until smooth.
Then cook over medium heat and continually  stirring until smooth, and sauce consistancy
You may need to add more milk if you like thinner sauce.
Add your garlic to taste and serve!
Applecot Sauce (Apples & Apricots)


Ingredients:
apples, sugar

Directions:
Wash apricots and soak for 4 hours in enough water to cover.
Peel, core and slice the washed apples.
In a medium saucepan, simmer the apricots and the soaking water for 10 minutes.
Put apple slices on top of the simmering apricots, cover and simmer until the apples are tender, approximately 10 to 15 minutes.
Thoroughly mix the sugar with the fruits and simmer 2 minutes longer.
Serve hot or cold, strained or unstrained, as desired.
Lebanese Zaatar (Za'atar) Bread
Category: bread
By Stacey

Traditional Lebanese bread. Crispy, flaky cracker like bread infused with fresh za'atar (similar to oregano). You can substitute oregano for za'atar, but use less. May place under broiler to brown tops.

Ingredients:
3 cups warm water
1 (.25 ounce) package yeast
1 teaspoon salt
1 teaspoon white sugar
8 cups all-purpose flour
2 cups whole wheat flour, or more if needed
2 cups olive oil
1 cup corn oil
2 cups fresh za'atar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes). Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets. Bake in the preheated oven until lightly browned, about 25 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 40 servings

Calories: 265.8
Fat: 16.9 g
Saturated fat: 2.4 g
Carbohydrates: 25.8 g
Sugars: 0.3 g
Dietary fiber: 2.7 g
Protein: 3.8 g
Sodium: 61.7 mg
Inexpensive (But Tasty) Imitation Seafood Bake


Ingredients:
butter, flour, salt, black pepper, Tabasco sauce, milk

Directions:
In a 3 quart saucepan, melt 3 Tbsp butter medium heat.  Add flour and stir until you have a pasty consistency.  Add salt.  Stirring constantly, bring to a light golden color.
Add the milk all at once, whisking to blend and then stir almost constantly to keep the milk from sticking to the bottom of the pan.  It will thicken, though it may take a few minutes.  While stirring, add as much pepper as you like (I use a few twists of a pepper grinder.  Add a couple of dashes of Tobasco, if using.  Once mixture has thickened, remove from heat.  I like the thickness to be such that if I dip a butter knife into it, the sauce clings but no thicker.  If you need to thin it out, just add a small amount of milk.
Melt remaining tablespoon of butter in a smaller skillet and stir fry the imitation crab or lobster for a few minutes until just a little browned.  Don't overcook.
Add seafood to white sauce and stir.  Pour mixture into an oven pan - I used an 8x8 glass pan.  Sprinkle cheese over top and put under the broiler for a few minutes just until the cheese starts to have little brown spots on it.
I served it over a slice of homemade wheat bread - but I suspect it would be delicious over an english muffin or other bread.