xiaoxl/recipe_data huggingface dataset:
Mom's Fresh Apple Cake


Ingredients:
sugar, eggs, vanilla extract, flour, cinnamon, baking soda, salt, apples

Directions:
Preheat oven to 350 degrees F.
Grease and flour a 13X9 baking pan.
In a large bowl, blend together (by hand] the sugar, eggs, oil and vanilla.
Blend the dry ingredients into the sugar mixture; stir in chopped apples.
Pour into prepared pan.
Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Serve warm with butter or cooled with whipped cream.
Monkey Food


Ingredients:
bananas, sugar, cinnamon, Curacao, apricot brandy, peanuts

Directions:
Cut 8 bananas in half lengthwise and then crosswise.
Blend the sugar and cinnamon together and dip bananas in the mixture until coated.
Place the four quarters cut side down, side by side, in a 9-inch round or square ovenproof dish.
Mix orange juice and liqueur, if using, and pour over bananas. Bake at 350' for 20 minutes, basting with the juice if it looks dry.
Garnish if desired and serve hot.
Spicy Pretzels


Ingredients:
dill weed, cayenne pepper

Directions:
Mix together oil, dill weed, cayenne pepper, seasoned salt and ranch dressing mix.  Pour mixture over pretzels, stir well to coat.
Spread onto 2 cookies sheets.  Bake at 200 degrees for 2 hours, stirring every 30 minutes.
Burger of the Gods


Ingredients:
kosher salt, cheese

Directions:
In separate batches, pulse the chuck and sirloin in a food processor 10 times., Combine the chuck, sirloin, and kosher salt in a large bowl., Form the meat into 5 oz patties., Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes., Place the hamburger patties in the pan., For medium-rare burgers, cook the patties for 4 minutes on each side., For medium burgers, cook the patties for 5 minutes on each side., Flip burgers only once during cooking., If adding cheese, top burgers with cheese last few minutes of cooking., Serve on toasted Kaiser rolls.
Easy Tuna Patties
Category: appetizers-and-snacks
By Phyllis Spencer Brixey

These patties are great dipped in ketchup, mustard, or hot sauce. They are also great as a sandwich.

Ingredients:
2  eggs
2 teaspoons lemon juice
3 tablespoons grated Parmesan cheese
10 tablespoons Italian-seasoned bread crumbs
3 (5 ounce) cans tuna, drained
3 tablespoons diced onion
1 pinch ground black pepper
3 tablespoons vegetable oil

Directions:
Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties. Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 324.8
Fat: 15.5 g
Saturated fat: 3.2 g
Carbohydrates: 13.9 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 31.3 g
Cholesterol: 124.6 mg
Sodium: 408.7 mg
Pear Jam
Category: side-dish
By foodinmybelly

This has been my favorite jam since I was a little girl. We moved around a lot when I was young; my Grandmother would send this jam to us so that we still felt we were close to 'Grandma's house.' I love it on warm homemade bread or peanut butter and jam sandwiches. Enjoy!

Ingredients:
4 ½ cups mashed ripe pears
3 tablespoons powdered fruit pectin
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ cup lemon juice
7 ½ cups white sugar
1 teaspoon butter
8  half-pint canning jars with lids and rings, or as needed

Directions:
Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 8 half-pint jars

Calories: 98.5
Fat: 0.1 g
Carbohydrates: 25.4 g
Sugars: 24.6 g
Dietary fiber: 0.4 g
Protein: 0.1 g
Cholesterol: 0.2 mg
Sodium: 0.6 mg
Mayo-Free Tuna Sandwich Filling
Category: seafood
By A Turtle in the Kitchen

An alternative to the everyday mayo-drenched tuna salad. Great on whole grain bread with melted cheddar.

Ingredients:
1 (5 ounce) can albacore tuna in water, drained and flaked
1 tablespoon red onion, diced
1 teaspoon fresh oregano, minced
1 teaspoon fresh rosemary, minced
1 tablespoon diced green chile pepper
black pepper to taste
2 tablespoons red pepper hummus

Directions:
Mix tuna, hummus, onion, oregano, rosemary, green chile pepper, and pepper in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 119.1
Fat: 3.5 g
Saturated fat: 0.8 g
Carbohydrates: 3.4 g
Sugars: 0.5 g
Dietary fiber: 1.2 g
Protein: 17.9 g
Cholesterol: 29.4 mg
Sodium: 317.8 mg
Peanut Butter Cookies (By Laura Secord )


Ingredients:
flour, baking soda, salt, butter, sugar, light brown sugar, peanut butter, egg

Directions:
Set oven to 350°F.
Lightly grease a large baking sheet.
In a large mixing bowl sift together flour, baking soda and salt.
In the bowl of a mixer fitted with the paddle attachment, cream together butter, white sugar, and maple extract.
Beat in brown sugar and peanut butter and continue to beat until smooth (about 2 minutes].
Add in egg and beat for another 1-2 minutes.
Reduce the speed and add in the dry ingredients in 3 additions, mixing well until a stiff dough forms.
Shape the dough into small balls and place 2-inches apart on the prepared baking sheet.
Press down with a fork to flatted.
Bake for about 12-15 minutes or until golden brown.
Parisian Chicken With Portabella Mushrooms and Artichokes


Ingredients:
boneless skinless chicken breasts, olive oil, all-purpose flour, onion, portabella mushrooms, beef broth, dried tarragon, canned artichoke hearts, brandy, rum, lemon juice

Directions:
Pound chicken breasts to 1/2 inch thickness.
Coat chicken with flour, and add salt and pepper to your taste.
In a heavy skillet, heat 1 tablespoon olive oil over medium heat.
Place chicken in pan, brown on both sides, and cook through; this will take about 6 to 8 minutes.
Remove from pan, and set aside.
Add remaining 1 tablespoon olive oil, and saute onions and sliced mushrooms over medium heat for 5 to 10 minutes.
Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently.
Stir in brandy or rum, and simmer for an additional 2 to 3 minutes.
Return chicken to the pan, and heat through for 5 to 10 minutes.
Easiest Slow Cooker French Dip
Category: main-dish
By Todi

My Family loves French Dips so I created this super simple recipe I can throw together any time. The best part is the juice is created along with the roast.

Ingredients:
3 pounds beef sirloin roast
1 (1 ounce) packet dry au jus mix
1 cup water
8 (1 ounce) slices provolone cheese
8  hoagie rolls, split lengthwise

Directions:
Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours. Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.

Prep time: 5 mins
Cook time: 8 hrs
Total time: 8 hrs 5 mins
Yields: 8 servings

Calories: 755.9
Fat: 30 g
Saturated fat: 12.6 g
Carbohydrates: 70.5 g
Sugars: 5.1 g
Dietary fiber: 3.6 g
Protein: 46.8 g
Cholesterol: 110.3 mg
Sodium: 1462.5 mg
Spiced Milk-Shake With Honey


Ingredients:
milk, honey, cinnamon, ground ginger

Directions:
Combine all ingredients in a blender and blend until frothing., Makes one generous milk-shake.
Sweet and Spicy Meatloaf


Ingredients:
onion, red bell pepper, green bell pepper, applesauce, red wine vinegar

Directions:
Preheat oven to 350      BAKE 1 HOUR.
add burger, bread crumbs, apple sauce, onion, bell peppers, jalapeño, and salt & pepper to large bowl and mix together well with hands then transfer to a bread pan or 9 x 9 pan.
For the sauce mix all ingred together and pour over meatloaf and bake for 1 hours.
Iceberg Hearts with Blue Cheese Vinaigrette


Ingredients:
Dijon mustard, champagne vinegar, white wine vinegar, blue cheese, olive oil, coarse salt, fresh ground black pepper, iceberg lettuce

Directions:
Mix mustard, vinegar, and half of the blue cheese; gradually add the olive oil while whisking and whisk until emulsified; season with salt and pepper.
Plate each iceberg head; drizzle with dressing and garnish with the remaining cheese.
Vinegar Pie I
Category: desserts
By Kevin Ryan

This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling.

Ingredients:
1 (9 inch) pie crust, baked
¼ cup sifted all-purpose flour
1 cup white sugar
1 cup water
3  egg yolks
⅛ teaspoon salt
1 tablespoon unsalted butter
¼ teaspoon lemon extract
3 tablespoons distilled white vinegar
3  egg whites
6 tablespoons white sugar

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Mix the flour with 1/2 cup of sugar. Add the water gradually and cook on top of a double boiler for 15 minutes, stirring constantly, or until thickened. Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well with a whisk until the sugar is dissolved. Add the hot flour mixture to the yolk mixture gradually, mixing all the time. Return to the double boiler  and cook for about 3 minutes more or until the mixture is thick and smooth. Add the butter, extract, and vinegar. Mix well and remove from heat. Place a piece of plastic on top of this custard. Meanwhile, beat the egg whites until foamy and gradually add the 6 tablespoons sugar. Beat until a stiff, glossy peak is achieved. Pour the custard filling into the prebaked shell ( the custard should still be hot, if not, heat up a again before adding to shell). Top with the meringue. Spread the meringue all over the top of the pie, sealing to the edges of the crust. Place into the oven and bake until the meringue is a nice nut brown, about 15 minutes. Traditionally, this pie is served hot.

Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 1 9-inch pie

Calories: 267.1
Fat: 8.3 g
Saturated fat: 3.2 g
Carbohydrates: 45.5 g
Sugars: 35.1 g
Dietary fiber: 0.3 g
Protein: 3.5 g
Cholesterol: 80.6 mg
Sodium: 163.2 mg
Good Eats Lentil Soup


Ingredients:
olive oil, onion, carrot, celery, kosher salt, chorizo sausage, lentils, tomatoes, vegetable broth, cumin, black pepper, cardamom

Directions:
Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
When hot, add the onion, carrot, celery(if using soy chorizo sausage, add now] and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
Add the lentils, tomatoes, broth, coriander, cumin,  pepper and cardamom if using,  and stir to combine.
Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until lentils are tender, about 35 to 40 minutes.
Using an immersion  blender, puree to your preferred consistency(or put in batches into the blender and puree]. Serve immediately. Enjoy!
Note: One reviewer said when serving, to add 1 tbls. of vinegar to the soup. I haven't tried this yet, but you might want to.
Wilton Buttercream Icing


Ingredients:
vegetable shortening, butter, vanilla extract, confectioners' sugar, milk

Directions:
In large bowl, cream shortening and butter with electric mixer.
Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy.
Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.
Sweet Curried Sausages


Ingredients:
onion, garlic cloves, ground coriander, ground cumin, sweet paprika, garam masala, sultana, apples, coconut milk

Directions:
Cook sausages till browned all over  and cooked through in  frypan., Drain on paper towel and cut into thin slices., Discard all but 1 tblsp liquid from frypan and add onion and garlic., Cook till onion is soft., Add spices, stir till fragrant., Add remaining ingredients including sausages., Cook gently till apples are tender., Serve.
Andouille Sausage
Category: meat-and-poultry
By Edward

Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt.

Ingredients:
1 ½  yards of large sausage casing, about 2 to 3 inches wide
4 pounds lean pork meat
2 pounds pork fat
¼ cup minced garlic
2 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
¼ teaspoon dried thyme
1 tablespoon ground paprika
¼ teaspoon crushed bay leaf
¼ teaspoon dried sage
5 teaspoons hickory-flavored liquid smoke

Directions:
Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt. Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well. Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand. Fill the hopper with the sausage mixture. Turn the machine on if it is electric  and feed the stuffing   gradually into the hopper; for a manual machine, push the stuffing  through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself. To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 3 sausages

Calories: 482.1
Fat: 45.8 g
Saturated fat: 16.3 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 15.6 g
Cholesterol: 72.2 mg
Sodium: 627.5 mg
Pumpkin Apple Streusel Muffins
Category: bread
By JES55

What better way to celebrate fall than with delicious muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra.

Ingredients:
2 ½ cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
2  eggs, lightly beaten
1 cup canned pumpkin puree
½ cup vegetable oil
2 cups peeled, cored and chopped apple
2 tablespoons all-purpose flour
¼ cup white sugar
½ teaspoon ground cinnamon
4 teaspoons butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 18 muffins

Calories: 248.7
Fat: 8 g
Saturated fat: 1.3 g
Carbohydrates: 42.6 g
Sugars: 27.4 g
Dietary fiber: 1.4 g
Protein: 2.8 g
Cholesterol: 23.1 mg
Sodium: 182 mg
Bacon Horseradish Sauce


Ingredients:
mayonnaise, bacon, green onions, lemon zest, fresh lemon juice

Directions:
In a small bowl, combine mayonnaise, bacon horseradish,green onion, lemon zest, and lemon juice.  Cover and chill.
Note:  Sauce can be made up to 2 days in advance.
Malaysian Style Oxtail Soup


Ingredients:
onion, garlic, fresh cilantro, cinnamon stick, ground cumin, whole coriander seed, beef broth, water, fresh ginger, garlic, fresh cilantro leaves

Directions:
Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot.
Add the broth and water to cover the ingredients by 1 1/2 inches.
Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface.
Season with salt and pepper and cook uncovered for another 15 minutes.
The oxtail should be very tender.
Remove from the heat.
Remove the oxtails and shred the meat from the bones, discarding the bones and any fat.
Set the meat aside Strain the broth through a very fine strainer.
Cool for at least 1 hour so that the fat rises to the top.
Skim off all the fat and discard.
Return the broth to the soup pot.
Add the ginger and slivered garlic.
Bring to a boil, reduce the heat, and simmer for 10 minutes.
Return the shredded meat to the broth and cook another 5 minutes.
Stir in the cilantro and cook 1 minute longer.
Date Filled Oatmeal Bars


Ingredients:
Crisco shortening, butter, light brown sugar, flour, baking soda, salt, Quaker Oats, dates, sugar, water

Directions:
Mix shortening, butter and brown sugar together until light and fluffy.
Sift together flour, baking soda and salt.
Mix oats into flour mixture.
Mix oat mixture into shortening mixture until crumbly.
Put half of the oat mixture in a 9" x 13" greased and floured pan and press and flatten in pan.
Date filling:.
Place dates, sugar and water in medium saucepan over low heat, stirring constantly until thickened - about 10 minutes.  Let cool.
Spread date filling onto oat crust.
Cover with remaining crumb mixture, press lightly.
Bake at 400 degrees for 30 minutes.
Let cool and cut into bars.
Taco Salad for a Crowd


Ingredients:
lean ground beef, ketchup, dried oregano, chili powder, salt, pepper, head iceberg lettuce, tomatoes, sliced ripe olives, mayonnaise

Directions:
In large saucepan, cook beef over medium heat until no longer pink; drain.
Stir in the ketchup, oregano, chili powder, salt and pepper.
Bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
In large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture.
Combine mayonnaise and taco sauce; pour over salad and toss to coat.
Sprinkle with corn chips.
Serve immediately.
Grilled Bacon Wrapped Chicken (In Foil)


Ingredients:
chicken thighs, barbecue sauce, onions, bacon, salt, pepper, garlic powder, mushroom

Directions:
On four large sheets on aluminum foil, place 4 slices of bacon in the center of each.
Evenly divide onion slices, and neatly place on top of the bacon slices (add jalapenos and/or mushrooms on top of the onions].
Place the large chicken pieces on top of the onions (and other vegetables] and add salt, pepper and garlic.
Smother chicken in sweet baby ray's barbecue sauce (1/4 cup to each chicken thigh--- add more if desired].
Wrap chicken in tight foil packets; double wrap for extra support.
Place wrapped packets on hot coals; Cook for one hour, turning over ever 25 minutes.
Let sit for 10 minutes once you remove from grill (be very careful when opening-- very hot!].
Whole Grain Waffles
Category: breakfast-and-brunch
By Michelle Ramey

I love experimenting with recipes, and I came up with this one after a lot of experimenting with my favorite waffle recipe. These are more filling than your average waffles. I use aluminum-free baking powder. These are wonderful with homemade blueberry syrup.

Ingredients:
2  eggs, beaten
1 ¾ cups skim milk
¼ cup canola oil
¼ cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
½ cup flax seed meal
¼ cup wheat germ
¼ cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
¼ teaspoon salt

Directions:
In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 6 servings

Calories: 288
Fat: 15.8 g
Saturated fat: 1.7 g
Carbohydrates: 28.4 g
Sugars: 7 g
Dietary fiber: 5 g
Protein: 9.9 g
Cholesterol: 63.4 mg
Sodium: 393.8 mg
Sweet Mango Mousse


Ingredients:
mango pulp, heavy whipping cream, gelatin, sugar, cold water, hot water

Directions:
1. sprinkle gelatin over 2 tbsp cold water. let stand for 1 minute till it softens. mix hot water in it.
2. mix gelatin in mango pulp.
3. In a cold steel container, beat cream and sugar a little.
4. Mix cream in the pulp and beat till soft peaks form.
5. Fill glasses with required amount of the mousse and refrigerate atleast 4 hours be fore serving.
6. garnish with whipped cream, mint and thick mango pulp.
Pizza Casserole - Easy and Kid-Pleasing


Ingredients:
ground beef, onion, garlic cloves, dried oregano, salt, water, mozzarella cheese

Directions:
Heat oven to 350.
Cook noodles according to package directions. Drain and reserve.
Meanwhile, cook ground beef, onion, and garlic over medium high heat for 6 minutes or until beef is no longer pink. Drain off excess liquid. Stir in oregano, salt, soup, 1/3 c water, and noodles. Remove from heat and add half the cheese.  Spoon into 11x7 baking dish and sprinkle the remaining cheese over the top.  Bake for 25-30 minutes until bubbly.
Allow to cool for 5-10 minutes before serving.
Note: since making this more often I tend to use Penzey's Pizza Seasoning instead of the spices, use extra cheese, and double all but the meat to freeze casseroles that are less "meaty.".