xiaoxl/recipe_data huggingface dataset:
Three Layer Peanut Butter Bars


Ingredients:
flour, brown sugar, baking powder, baking soda, butter, vanilla extract, miniature marshmallows, creamy peanut butter, peanuts

Directions:
Preheat oven to 350º. In medium bowl, combine flour, sugar, baking powder and baking soda; cut in margarine and 1 teaspoon vanilla until crumbly.
Press firmly on bottom of ungreased 13x9-inch baking pan.
Bake 15 minutes at 350 degrees or until lightly browned.
Top evenly with marshmallows; bake 2 minutes longer or until marshmallows begin to puff.
Remove from oven; cool.
While layers are baking, in heavy saucepan, over medium heat, combine condensed milk and peanut butter ; cook and stir until slightly thickened, 6 to 8 minutes.
Remove from heat; stir in noodles, nuts and remaining 2 teaspoons vanilla. Spread evenly over marshmallows.
Cool. Chill. Cut into bars.
Italian Pistachio Apple Salad


Ingredients:
sweet mustard, garlic clove, granny smith apple, gorgonzola, pistachio nut

Directions:
For dressing, whisk together orange juice, balsamic vinegar, mustard, and garlic; gradually whisk in oil until well blended. Set aside to mellow flavors.
For salad, divide greens among four salad plates. Top with apple slices. Sprinkle with cheese and nuts. Whisk dressing; drizzle over salads.
Bridget Jones' Blue Soup


Ingredients:
leek, celery, garlic cloves, potatoes, milk, butter, salt, pepper, sour cream

Directions:
Combine everything but the blue food colouring into a saucepan.
Cook for about 30 minutes until potatoes become mush.
Mash up potatoes and veggie mixture.
(If you are impatient, you can put this into a blender or food processor to puree- just like Bridget did. But be careful, WARNING: make sure the soup is not boiling hot when you pour it into the blender or food processor- or else the same thing will happen to you that happened to Bridget where the contents comes spewing out all over the room.  And let me tell you, you will NOT be yelling "Oh Bugger!  Oh Bugger Bugger!" you will be screaming bloody murder and in the hospital with 3rd degree burns.  Make sure you cool the mixture first please - remember, Bridget Jones's Diary was a movie, in real life what she did was quite dangerous].
After the soup is pureed, add a couple of drops of blue food colouring- how much is up to you and how blue you want your soup to be.
Mix soup well to blend in the food colouring.
Just before serving, add a little sour cream on top of blue soup if you desire and garnish with chopped chives.
If you are seriously a die hard Bridget fan, you can add a few strands of string- but I don't recommend it- this is meant to be a delicious, edible version of this novelty soup.
Cajun Turkey Chow Mein


Ingredients:
olive oil, celery, green pepper, garlic, onion, ground turkey, diced tomatoes, rice, water

Directions:
Saute celery, green pepper, garlic and onion in olive oil.
Add ground turkey and brown.
Stir in tomatoes, rice, seasonings and water.
Bring to a boil, reduce heat, cover and simmer about 20 minutes or until rice is cooked.
Simple, Easy Pickled Beets


Ingredients:
beets, sugar, apple cider vinegar

Directions:
Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
Slice onion and combine with the beets in a glass or non-reactive bowl.
In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling] then add the sugar.
Stir to dissolve the sugar and heat just to a boil.
Pour the hot juice over the beets and onions, stir and let cool.
When cool, cover and refrigerate. They taste best when they have sat for 24 hours.
Frittatensuppe - Beef Broth Topped With Strips of Sliced Pancake


Ingredients:
milk, flour, egg, salt, butter, margarine, chives, nutmeg

Directions:
Stir together milk and flour, add the egg, salt and a tbsp of butter, mixing well to make a smooth batter. Let rest for 15 minutes.
Add a little butter to a nonstick omelette pan, ladle some of the batter in the center of the pan than tilt it to evenly cover entire surface. Cook for       1 - 2 minutes minutes or until golden brown.
Lift the edge with a spatula to loosen and turn, add more butter and cook for another minute. Remove to a platter. Repeat with remaining batter.
If the batter gets too thick towards the end, just add a little milk and mix well.
Let the pancakes cool off, then roll each one tight together like a cigar and with a sharp knife slice thinly across.
Top each bowl of broth with the frittata slices or serve separately on the side. Finish the soup with chopped chives and grated nutmeg (optional].
Green Beans With Orange Essence and Toasted Pecans


Ingredients:
pecans, unsalted butter, maple syrup, shallots, orange zest, cayenne pepper, all-purpose flour, green beans, chicken broth, fresh sage

Directions:
Toast pecans in 12" non-stick skillet over medium-high heat, stirring occasionally, about 3 minutes or until fragrant. Stir in maple syrup, 1 tbsp butter, and 1/8 tsp salt. Stir constantly until nuts are dry and glossy, then transfer to plate and set aside.
Wipe out skillet. Melt remaining 2 tbsp butter in skillet over medium heat. Add shallots, orange zest, and pinch of cayenne pepper. Cook, stirring occasionally, 2 minutes or until shallots are softened. Stir in flour until combined, then add green beans. Add chicken broth, orange juice, and sage. Increase heat to medium-high, cover, and cook until beans are crisp-tender (about 4 minutes].
Uncover and cook about 4 minutes, until beans are tender and sauce has slightly thickened. Remove from heat. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with pecans, and serve.
Baked Toastada Tortillas


Ingredients:
"corn tortillas"

Directions:
Preheat oven to 400 degrees ferenheit.
(optional] spray each tortilla front and back with cooking oil spray.
Place directly on oven rack.
Cook for 4 minutes.
Turn over and turn 90 degrees.
Cook for 4 minutes or until golden brown but not dark brown.
Watch closely the last minute. They can go from toasty to burnt in a minute.
Awesome Chocolate Chip Cookies


Ingredients:
butter, shortening, sugar, brown sugar, eggs, vanilla extract, all-purpose flour, salt, baking soda

Directions:
Preheat oven to 350°.
In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla.
Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well.
Stir in chocolate chips.
Drop by 2" cookie scoop onto ungreased baking sheets.
Bake at 350° for 10-11 minutes or until golden brown.
Remove from pans to cool on wire racks.
Meat Pies-Handheld


Ingredients:
lean ground beef, hash brown potatoes, carrot, celery, black pepper, ground oregano, basil

Directions:
Cover bottom of cast iron skillet with oil. Add potatoes and cook for 10 minutes, add the carrots, celery, and onion and cook until the onion is translucent and the carrots are soft. Set aside.
Scramble meat in skillet until the meat is completely cooked and loose.
Pour meat into a colander that is sitting in your sink. Let it drain.  Rinse it in hot water and let it drain again.
Return meat to skillet. Add all of the spices and add 1/2 cup water. Heat for 4 to 5 minutes. Then add gravy mix and 1/4 cup water and stir. Het till hot all the way through and gravy thickened.
Remove from heat. Stir the vegetables into the meat mixture and set aside.
Lay three pie crusts out onto counter covered in wax paper. Using the pampered chef cut n seal lightly mark 7 circles onto each pie crust .
Measure out 2 tbs more or less of the mixture into the middle of each circle.
Once all circles are filled cover the pie crust with another pie crust. Firmly using the press n seal cut each set of circles out. Snip the middles of each pie to let steam out as it cooks.
Move to baking sheet and lightly spray the pies with baking spray. Sprinkle with granulated garlic and black pepper.
Bake at 350* till crust is slightly golden.
Take the leftover bits of dough and form into other pie crusts.
Each set of two pie crusts will make 8 little meat pies.
Bake at 350* for 15 minutes or how ever long it takes to get golden.
Yummy Bran Muffins
Category: bread
By Chef Doctor Ruth

Just because they're healthy, doesn't mean they can't taste delicious! A hint of chocolate and spice really makes these muffins great!

Ingredients:
1 cup milk
1 teaspoon lemon juice
1 ½ cups bran cereal (such as Kellogg's® All-Bran®)
1 cup all-purpose flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅔ cup dark brown sugar
⅓ cup vegetable oil
1  egg, beaten
½ teaspoon vanilla extract
¾ cup raisins  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Stir milk and lemon juice together in a bowl; let sit until milk curdles slightly, about 5 minutes. Pour bran cereal into milk mixture and let cereal soften, about 5 minutes more. Sift flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cloves together in a bowl. Beat brown sugar, vegetable oil, egg, and vanilla extract together in another bowl. Stir egg mixture into flour mixture until batter is just-combined. Stir bran cereal mixture into batter; fold in raisins. Spoon batter into prepared muffin cups. Bake in the preheated oven until browned and set, 16 to 18 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 198.6
Fat: 7.2 g
Saturated fat: 1.2 g
Carbohydrates: 32.4 g
Sugars: 19.7 g
Dietary fiber: 1.4 g
Protein: 3 g
Cholesterol: 17.1 mg
Sodium: 288 mg
Raspberry Almond Quinoa - Breakfast Recipe


Ingredients:
water, quinoa, milk, maple syrup, honey, raspberries, cinnamon

Directions:
Bring 2 1/4 cups of water to a boil.
Once the water begins to boil, add the 1 cup quinoa, return to bubbling, reduce the heat, then cover and cook for 15 minutes.
Scoop the cooked quinoa into serving bowls.  Add the milk, syrup or honey, raspberries, chopped almonds and cinnamon and serve.
What quick and easy tips do you have for getting a breakfast from scratch on the table on busy mornings?
Key Lime Yogurt Bars (Splenda)


Ingredients:
graham crackers, Splenda granular, ground cinnamon, margarine, Splenda granular, key lime juice, plain low-fat yogurt

Directions:
Spray an 8" X 8" baking dish with cooking spray.
Crush graham crackers (reserving 2 tablespoons].
Combine crumbs with 1/4 cup Splenda, cinnamon and margarine, mixing well.
Press mixture onto bottom of baking dish.
Combine 1 1/2 cups Splenda and lime juice in a heavy saucepan and bring mixture to a boil.
Reduce heat and cook about 5 minutes or until the mixture is reduced by half.
Remove from heat and cool.
Stir yogurt into saucepan and fold in whipped topping.
Spoon mixture over graham cracker crust and sprinkle with reserved crumbs.
Cover and freeze at least 4 hours or until firm.
Let stand at room temperature before cutting.
My Big Fat Greek Pilaf


Ingredients:
long grain rice, butter, orzo pasta, spaghetti, pine nuts, vegetable broth, chicken broth, fresh lemon juice, green onion top, fresh parsley, fresh dill, dried dill, of fresh mint, dried mint, garlic paste, honey, sugar, fresh lemon zest, dried oregano, fresh ground black pepper, fine sea salt, feta cheese

Directions:
MELT 2 tablespoons butter over medium-low heat in a medium saucepan.
ADD 1 cup rice, 2 tablespoons orzo or spaghetti, 1 tablespoon sliced almonds and 1 tablespoon pine nuts.
SAUTE to an even light golden brown color, being careful not to overbrown or scorch.
ADD 2 cups vegetable broth or 2 cups chicken broth, 1 tablespoon fresh lemon juice, 1 tablespoon thinly snipped green onion tops, 1 tablespoon snipped fresh parsley, 1/2 tablespoon snipped fresh dill or 1/4 teaspoon dried dill , 1/2 tablespoon snipped fresh mint or 1/4 teaspoon dried mint, 1 teaspoon garlic paste, 1/2 teaspoon honey or 1/4 teaspoon sugar, 1/4 teaspoon fresh lemon zest, 1/4 teaspoon crushed dried oregano, 1 dash fresh ground black pepper, 1 dash fine sea salt; STIR; TASTE the broth (It should be slightly salty, slightly tangy and not too bitter. Now is the time to make any adjustments].
BRING to a rolling boil; ALLOW to boil for 1 minute.
REDUCE heat to lowest setting.
SIMMER covered for 35-40 minutes.
FLUFF rice with a fork.
FOLD in feta cheese to rice until just combined.
SERVE with your favorite meat, fish or vegetable entree and ENJOY!
Cheesy Zucchini Casserole


Ingredients:
zucchini, onion, olive oil, cottage cheese, basil, oregano, black pepper, tomatoes, parmesan cheese

Directions:
Slice the zucchini.  Peel and slice the tomatoes.  Grease a 2 quart baking dish.
Saute the sliced zucchini and onions in the olive oil until soft.
In a blender or with a mixer, whip the cottage cheese with the basil, oregano, and pepper.
Alternate layers of zucchini, cottage cheese, and tomato slices.  Top with Parmesan cheese.
Bake at 350 degrees for 25-30 minutes.
Frankly Sauerkraut (Cooked on the Grill)


Ingredients:
prepared mustard, sauerkraut, ketchup, onion

Directions:
Slice each hotdog almost in half lengthwise, but not quite through to the other side.  Press open.  Spread 1/2 tsp mustard evenly on both cut side of each hotdog.  Place 1 hotdog, cut-side up, on each of 12 individual sheets of heavy-duty (or double layer of regular] foil.  Spoon about 2 tbsp sauerkraut onto each hotdog.  Spread evenly.  Fold edges of foil to enclose each hotdog.  Preheat grill to medium.  Place packets on ungreased grill.  Close lid.  Cook for about 5 minutes, turning once, until heated trough.  Remove and discard foil.
Spread 1/2 teaspoon ketchup evenly on top half of each bun.  Place 1 hotdog on botton half of each bun.  Top each with onion, if desired.  Cover each with top half of bun.
Strawberry Cream Cake


Ingredients:
unsalted butter, all-purpose flour, baking powder, salt, sugar, eggs, pure vanilla extract, fresh strawberries, cream cheese, sugar, vanilla extract, table salt, heavy cream

Directions:
Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside.
Make cream: place cream cheese, sugar, vanilla, and salt in bowl and mix at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, scraping bowl as needed (you should have about 4 1/2 cups].
Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day]. Just before serving, spoon strawberries over cake.
Peach and Raspberry Sorbet


Ingredients:
fresh raspberries, frozen raspberries, white sugar, Chambord raspberry liquor

Directions:
Slice the peaches and lay single layer on a cookie sheet covered with parchment or plastic wrap.
Place the raspberries separate from the peaches on the same cookie sheet. Freeze 3 hours or overnight.
Remove from freezer and let sit for 10 minutes.
Using a small amount of the peaches at a time (maybe 6 or 7 slices] drop them in a food processor fitted with a sharp blade and process. You will need to stop it occasionally and scrape it down, be patient, until it reaches sorbet consistency.
For each batch add a bit of sugar to taste (I usually use about 1 tbsp, depends on how ripe the peaches are].
As you finish each batch, place it into a bowl and put in the freezer (mix each batch into the subsequent batch.].
When you are done processing the peaches, pour all the raspberries into the processor and 2 tbsp sugar, process as above.
Dump the raspberries on top of the peach sorbet and fold in with a spatula.
Drizzle with a little chambord or limoncello if desired.
Maple Wheat Bread for the Bread Machine


Ingredients:
buttermilk, maple syrup, butter, whole wheat flour, bread flour, salt, bread machine yeast

Directions:
Add ingredients to bread machine as directed by your instruction manual.
Set bread machine on basic bread cycle,and go on from there :].
Or just use dough cycle,remove from machine,form into loaf and place in a greased loaf pan.
Cover, and let rise in warm place for 1 hour.
Bake for 35 to 40 minutes,at 350 degrees.
Gluten Free Chocolate Chip Cookies


Ingredients:
peanuts, sea salt, baking soda, butter, vanilla extract, honey

Directions:
"Combine dry ingredients in a large bowl Stir together wet ingredients in a smaller bowl Mix wet ingredients into dry Form 1¨ balls and press onto a parchment lined baking sheet Bake at 350° for 7-10 minutes Cool and serve."
$50 Chili - for the Crockpot


Ingredients:
stewing beef, bell peppers, habanero pepper, garlic, chunky salsa, tomato paste, beef broth, tortilla chips, chicken bouillon cube, beef bouillon cube, cinnamon, Mexican chili powder, cumin, ground coriander, black pepper, salt, light brown sugar

Directions:
Combine all ingredients in a 7-quart crockpot.  It might be easier to combine in a larger vessel, mix, and THEN transfer to your crockpot.  Cook on "High" for 5 hours, or "Low" for 8 hours.
I typically serve the chili over a bed of whole Tostito chips, with a layer of shredded cheese in between.
Elitetwig's Healthy Ham and Mushroom Mini Pies


Ingredients:
light olive oil, ham, peas, low-fat cream cheese, low-fat creme fraiche, egg, sesame seeds

Directions:
Preheat oven to 350F / 180C / Gas Mark 4.
In a frying pan, saute the Mushrooms with Olive Oil for 4-5 minutes.
Drain, place in large bowl.  Add Ham, Peas, Creme Fraiche  Mix and Season.
Roll out the pastry to 0.5cm thick.  Using a 8cm x 9cm round cutter, cut 8 out and line an 8-hole muffin tin.
Spoon a teaspoon of mixture into each mould.
With rest of pastry, using a 8cm x 7cm round cutter cut 8 rounds for the tops.
Brush the edges of the pie bases with egg.  Place each top on the pie and pinch edges together to seal.
Brush the pie tops with egg and sprinkle with sesame seeds.
Bake for 30-35 minutes.
Serve Hot or Cold.
Praline Pecan French Toast Casserole
Category: main-dish
By jmsorce

Great for Christmas morning!

Ingredients:
1 ½ cups half-and-half
8  eggs
2 tablespoons vanilla extract
1 tablespoon dark brown sugar
8 slices French bread
¼ cup butter, or more as needed
¾ cup brown sugar
½ cup maple syrup
¾ cup chopped pecans
2 tablespoons confectioners sugar, or more to taste

Directions:
Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven to melt butter, about 5 minutes. Swirl butter over bottom of the dish. Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture. Bake in the preheated oven until   is cooked through, 30 to 35 minutes. Sprinkle with confectioners' sugar.

Prep time: 15 mins
Cook time: 30 mins
Total time: 8 hrs 45 mins
Yields: 8 servings

Calories: 459.9
Fat: 23.9 g
Saturated fat: 9.2 g
Carbohydrates: 50.2 g
Sugars: 30.4 g
Dietary fiber: 1.7 g
Protein: 12 g
Cholesterol: 218 mg
Sodium: 320.1 mg
Famous Queso Dip


Ingredients:
character(0]

Directions:
Combine undrained tomatoes and chesse in microwaveable bowl.
Microwave on HIGH for 5 minutes or until Velveeta is melted completely and mixture is blended, stirring after 3 minutes.
Serve warm as a dip with tortilla chips, crackers, or cut-up fresh vegetables.
Chef John's Remoulade 2.0
Category: side-dish
By Chef John

Better known as tartar sauce, this easy and adaptable condiment isn't just for fish sticks anymore.

Ingredients:
1 teaspoon dried tarragon
2 tablespoons white wine vinegar
1 cup mayonnaise
¼ cup diced dill pickles
¼ cup diced bread-and-butter pickles
1 tablespoon chopped capers
1 tablespoon minced green onions
1 tablespoon chopped fresh parsley
2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 teaspoon paprika
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or more to taste
salt to taste

Directions:
Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool. Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.

Prep time: 15 mins
Cook time: 5 mins
Total time: 8 hrs 30 mins
Yields: cups

Calories: 1677.4
Fat: 175.5 g
Saturated fat: 26.3 g
Carbohydrates: 26.7 g
Sugars: 13.9 g
Dietary fiber: 2.1 g
Protein: 5.2 g
Cholesterol: 88.7 mg
Sodium: 3757.3 mg
No Sugar Homemade Taco Seasoning


Ingredients:
paprika, salt, onion powder, chili powder, cumin, garlic powder

Directions:
Place in a baggie or a small airtight container; shake to mix.
Store in a dry, cool place.
Gingerbread Oreo Blondies


Ingredients:
unsalted butter, brown sugar, eggs, vanilla extract, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, all-purpose flour, white chocolate chips

Directions:
1. Preheat the oven to 350°F Grease a 9x13 pan and set aside.
2. In a small pan, melt the butter over medium low heat on the stove. Or in a small bowl, melt the butter in the microwave. In large bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla extract and whisk until smooth.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Add the dry ingredients to the wet ingredients and mix until combined. Stir in the white chocolate chips.
4. Pour half of the blondie dough into the prepared pan and spread evenly. Press the Oreos on top of the blondie dough, evenly spacing them out. Pour the rest of the dough over the Oreos and spread as evenly as possible. The dough will be thick and sticky.
5. Bake for 30 minutes or until a toothpick comes out clean. Allow to cool completely. Cut into squares and serve.
Super Squash Side Dish


Ingredients:
zucchini, garlic, fresh basil, dried basil, butter

Directions:
Shred all the zucchini and yellow squash and place in a colander.  press the shredded squash into the colander to remove excess water.
Heat a non stick pan and melt in the butter.
Put squash and garlic and basil in the pan and sauté just until hot.
Buckeye Candy


Ingredients:
peanut butter, powdered sugar, butter

Directions:
Mix peanut butter and powdered sugar together in mixer, then mix in the butter. Roll mixture into balls.
Melt the chocolate candy coating according to package directions. Dip balls into melted chocolate leaving a circle of peanut butter showing.
Place on wax paper. Store in refrigerator.
Home Style Potatoes


Ingredients:
potatoes, water, butter, margarine, dried rosemary

Directions:
Place potatoes in a greased 2 quart baking dish.
In a saucepan, combine water, butter, soup mix and rosemary; heat until butter is melted.
Pour over potatoes.
Cover and bake at 350 for 40 minutes. Uncover; bake 20 minutes longer or until the potatoes are tender.