xiaoxl/recipe_data huggingface dataset:
Spiced Potato Cakes


Ingredients:
potatoes, eggs, paprika, ground cumin, salt, black pepper, cayenne pepper, fresh cilantro, canola oil

Directions:
Peel & cut the potatoes into chunks. Boil the potatoes in water until tender then mash them in a large bowl. Mix in the eggs, spices, & cilantro.
With floured hands, form the mixture into round flat cakes about 3 inches in diameter. Cover & chill for 30 minutes.
Heat a thin layer of oil in a frying pan. Fry the cakes on each side until crisp & brown. Place on a plate lined with paper towels to remove excess oil. Serve hot.
Mummy's Cabbage Curry


Ingredients:
cayenne pepper, allspice, turmeric, gingerroot, salt, cabbage, butter, margarine, tomato paste, onion

Directions:
Chop onions and brown in butter., Mix spices, tomato paste and ginger to a paste and add to onions., Simmer on medium heat for a couple of minutes., Add cabbage., Stir, adding a bit of water as needed until cooked.
Flounder Spinach Bake


Ingredients:
flounder fillets, spinach, seasoned croutons, whole kernel corn, swiss cheese, egg, water, salt, lemon pepper, pepper, tomatoes, swiss cheese

Directions:
Thaw fish if frozen.
Combine spinach, croutons, corn and cheese. Combine egg and water. Add to spinach mixture, mix well.
Spread mixture in 12x2 inch pan, cover with foil and bake at 375 degrees for 10 minutes. Arrange fish over spinach, sprinkel with salt and pepper.
Cover with foil and bake 15 minutes. Remove foil and arrange tomatos on fish, sprinkle with cheese and bake 5 more minutes.
Creamy tofu dressing


Ingredients:
silken tofu, garlic, shallot, Dijon mustard, water, olive oil, rosemary, basil

Directions:
Place the tofu, vinegar, garlic, shallot, mustard, herbs into food processor with metal blade and blend till pureed.
Combine the water to prcessor while machine is still running, follow with the oil salt and pepper.
Serve immediately on your favorite salad or grilled meat.
Egg Casserole
Category: main-dish
By SLA

I have been making this egg casserole for 13 years, primarily for Christmas brunch gatherings. It includes eggs, bread, cheese and sausage. It also works great with bacon.

Ingredients:
12  eggs, beaten
1 ½ pounds ground breakfast sausage
16 ounces shredded Cheddar cheese, divided
7 slices white bread, torn into pieces

Directions:
Preheat oven to 350 degrees F (175 degrees C). Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish. In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil. Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

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

Calories: 991.4
Fat: 80.5 g
Saturated fat: 35.5 g
Carbohydrates: 16.5 g
Sugars: 2.4 g
Dietary fiber: 0.7 g
Protein: 47.8 g
Cholesterol: 532.5 mg
Sodium: 1436.4 mg
Avocado Salad
Category: salad
By JOHNLYNN

Make sure to use large, ripe avocados and Walla Walla sweet, or Vidalia onions in this recipe. I think you'll like it.

Ingredients:
2  avocados - peeled, pitted and diced
1  sweet onion, chopped
1  green bell pepper, chopped
1 large ripe tomato, chopped
¼ cup chopped fresh cilantro
½  lime, juiced
salt and pepper to taste

Directions:
In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 126.1
Fat: 10 g
Saturated fat: 1.5 g
Carbohydrates: 10.2 g
Sugars: 2.6 g
Dietary fiber: 5.7 g
Protein: 2.1 g
Sodium: 8.5 mg
Broiled Salmon With Chili Glaze


Ingredients:
garlic cloves, onion, ancho chilies, light brown sugar, cider vinegar, salmon fillets, cilantro

Directions:
Blacken the whole garlic and onion slices on all sides in a large, dry non-stick frying pan.
Remove, cool briefly, then peel the garlic cloves.
Soak the ancho chili in boiling water for 15 mins, drain then place in a blender with the sugar, vinegar, garlic, onion and some salt and pepper. Whizz to a smooth sauce.
Heat the broiler. Brush each salmon fillet liberally with the sauce and save any remaining. Broil for 8 minutes
Sprinkle with chopped cilantro and serve with the remaining sauce.
Mock Mimosa (From Kraft)


Ingredients:
"navel orange"

Directions:
Empty contents of drink mix tub into large plastic or glass pitcher.
Add club soda; stir until drink mix is completely dissolved. Stir in orange juice.
Serve over ice cubes in 10 tall glasses. Add orange slice to each glass.
Raspberry Almond Crescent Cookies


Ingredients:
unsalted butter, flour, sour cream, sweetened flaked coconut, vanilla, sugar

Directions:
In a medium bowl, use a pastry cutter to cut butter into flour til pieces are pea-sized.
In small bowl, stir together the egg yolk and sour cream, then stir into flour mixture til all the dough is moistened.
Gently knead the dough just til a ball forms.
Wrap dough with plastic wrap and refrigerate for several hours til firm.
Divide dough into 4 portions.
On a well-sugared surface, use your hands to slightly flatten the dough. Roll dough from center out to edges, forming a 10" circle. Repeat with rest of dough, making sure you re-sugar your surface well!
Turn each dough circle over. (So they are sugar side-up.].
In medium bowl, combine preserves, coconut, almonds and vanilla and almond extracts well. Just use a spoon, but stir well.
Spread thin layer of the mixture thinly over each circle.
With a pizza wheel, cut each circle into 12 wedges just like you were cutting a pizza.
Roll each wedge up (loosely], beginning with the wide end, and roll towards to the pointed end.
Place all point-side down onto cookie sheets lined with parchment paper.  (Parchment paper is a must, you'll thank me later!].
Sprinkle all with sugar.
Bake at 350 degrees for 17 minutes or til just set and very lightly browned.
Immediately remove with a sharp spatula to wire racks to cool. They will set completely as they cool.
Makes 48 crescent cookies.
Graham Cracker Eclair


Ingredients:
instant vanilla pudding, milk, graham crackers

Directions:
Place milk and pudding in large bowl, whisk for 2 minutes. Let stand for 5 minutes.
Meanwhile cover bottom of 9x13 pan with Graham Crackers, breaking rectangles to cover as much of the pan as possible, forming an even layer.
Stir Whipped Topping in with Pudding, incorporate well. Pour half the mixture and repeat. Top with second layer with Graham Crackers. Refrigerate for 3 hours.
Melt the Chocolate Frosting in microwave enough to pour, about 30 seconds. Mix frosting so that its pourable but not too hot. Pour over, spread and refrigerate until ready to serve. Optional to top with chopped nuts or shaved chocolate.
Angela's Amazing Whole Wheat Bread


Ingredients:
hot water, honey, vital wheat gluten, lecithin granules, salt, whole wheat flour, extra virgin olive oil

Directions:
Put the hot water in a mixer-bowl, sprinkle with yeast, then drizzle the honey over the top.  Set in a warm, sunny spot, let it get foamy.
Meanwhile, in a separate mixing bowl combine 4 cups of flour with the rest of the ingredients (except the oil] and mix well.
Once the yeast mixture is foamy, add the mixed ingredients, then the olive oil.  Using the dough hook, knead on low for 10 minutes, gradually adding the rest of the flour, until it forms a ball and is no longer sticky.  You may need less or more than the original 13 cups of flour.
Grease the mixing bowl with cooking spray, form the dough into a nice, big ball and place in the bowl, then spray the top of the dough, and lightly cover with plastic wrap.  Place in a warm, sunny spot to rise for about 40 minutes.
On a lightly greased surface, dump out the dough, divide into 5 balls of dough, and one at a time, roll out into a large rectangle, about an inch thick,  then roll tightly up and fold the edges under, to make a nice loaf shape.  Place into well greased loaf pan, spray a large sheet of plastic wrap and loosely cover the loaf to let it rise again, you guessed it—in a sunny, warm spot, (if possible] for 35 minutes, or until the dough rises an inch or so above the edge of the pan.
Remove the plastic wrap, (obviously] and place in a COLD oven.  THEN, turn the oven on to 350* and set the timer for 35 minutes.
After the bread is out, dump it onto a cooling rack, and if you like, run a stick of butter or margarine over the top to make it beautiful and shiny.
Kittencal's Juicy Grilled Teriyaki Hamburgers


Ingredients:
ground beef, onion, garlic, seasoning salt, fresh ground black pepper, parmesan cheese, mozzarella cheese

Directions:
In a bowl combine together ground beef with 1/3 cup teriyaki sauce, chopped onions, fresh garlic, seasoned salt, black pepper, seasoned bread crumbs and Parmesan cheese; using clean hands mix until well combined.
Cover and refrigerate for 8-24 hours.
Just before shaping into patties mix in the ice water if you ice cubes are very small then add them in also (if the mixture seems too moist to shape then add in a little more seasoned breadcrumbs].
Shape into 6 patties then place on a pan.
Using middle finger make an indent in the middle of of each burger, this will allow the burger to remain flat and not puff up while cooking.
Grill or oven-broil until cooked through.
Place in toasted buns top with sliced mozzarella cheese and other desired toppings.
Buttermilk Oatmeal Waffles
Category: breakfast-and-brunch
By Mike Mader

This is a great-tasting waffle. Even my wife approved, and she is very picky.

Ingredients:
2 ½ cups all-purpose flour
1 ½ cups rolled oats
3 tablespoons white sugar
2 tablespoons baking powder
1 ½ teaspoons salt
4  eggs, separated
1 ½ cups buttermilk
1 cup milk
½ cup butter, melted
1 ½ teaspoons vanilla extract

Directions:
Preheat a waffle iron according to manufacturer's instructions. Mix flour, oats, sugar, baking powder, and salt in a large bowl. Beat egg yolks in another bowl, reserving egg whites in a third bowl. Add buttermilk, milk, and melted butter to egg yolks; beat until well mixed. Pour buttermilk mixture into flour mixture; beat until batter is blended. Beat egg whites and vanilla extract in a glass or metal bowl until soft peaks form. Fold half the egg whites into the buttermilk batter until egg whites are incorporated; repeat with remaining half. Ladle batter into preheated waffle iron. Cook until waffles are golden and crisp, about 5 minutes. Transfer waffle to a paper towel-lined plate to prevent sogginess and repeat with remaining batter.

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

Calories: 388.9
Fat: 16.1 g
Saturated fat: 8.8 g
Carbohydrates: 49.6 g
Sugars: 8.8 g
Dietary fiber: 2.6 g
Protein: 11.4 g
Cholesterol: 116.6 mg
Sodium: 976.8 mg
Blueberry Smoothie


Ingredients:
soft tofu, frozen blueberries, buckwheat honey, vanilla extract

Directions:
"Blend all ingredients together until smooth, then serve."
Homemade Oatmeal


Ingredients:
water, evaporated milk, milk, half-and-half, butter, cinnamon, ginger, nutmeg, brown sugar, oats

Directions:
Combine all ingredients in a pot except oats and bring to a boil., Remove from heat., Add oats., Allow to sit for about 10 minutes, stirring about half way through., Serve immediately., For variations try adding chopped nuts or dried fruit.
Greek Rotini Salad


Ingredients:
rotini pasta, feta cheese, tomatoes, cucumber, green pepper, radishes, green onion, kalamata olive, fresh parsley, olive oil, garlic clove, lemon juice, salt, black pepper, oregano

Directions:
Cook the rotini according to the package directions; drain. Rinse with cold water; drain well.
Combine the rotini and the next 9 ingredients (through parsley] in a large bowl; toss gently.
Combine olive oil, garlic, lemon juice, salt, pepper, and oregano in a jar.  Cover tightly and shake vigorously.  Pour the dressing over the rotini mixture; toss gently to combine.  Cover and chill thoroughly.
Self-Crusting Mushroom and Spinach Quiche


Ingredients:
onion, garlic cloves, butter, eggs, salt, milk, self-raising flour, potatoes, mushroom, spinach, parmesan cheese

Directions:
Cook the chopped onion and garlic in butter until tender. Cool.
Stir in the eggs, salt and milk, and beat with fork until mixed.
Pour this into a large bowl containing the flower, and stir with the fork until combined.
Add the potatoes (cut in 1 cm cubes], the mushroom and spinach and the cheese.
Pour into a prepared 20-23cm oven proof dish.
Bake at 220 degrees C for 20-30 mins until lightly browned and set in the centre.
Navajo Flatbreads With Sumac Za’atar


Ingredients:
bread flour, baking powder, olive oil, sea salt, warm water

Directions:
Mix flour, baking powder, salt, and 1/2 of RawSpiceBar’s Sumac Za’atar.
Slowly pour in the olive oil, mixing while pouring. Add the warm water and mix again until the dough comes together into a ball.
Knead dough continuously for 5-10 minutes. Add flour to coat as you go along and continuously fold the dough in half from either side; the dough will be firm and this is normal.
Once kneaded, allow to rest for 10-15 minutes.
Transfer the risen dough onto a floured surface. Punch to allow accumulated air to escape.
Divide the dough into 10 pieces, forming each into a ball.
Using the heels of your hands, flatten the balls from either side. Use your thumb and index finger to fully flatten and stretch the dough into a 6" diameter.
Turn the grill or cast iron pan, if you have one, to medium high heat. Brush with oil.
Add the flatbreads a few at a time, allowing space between each. Leave for 2-3 minutes until golden brown and slightly puffy on either side.
Sprinkle finished flatbreads with remaining 1/2 of RawSpiceBar’s Sumac Za’atar packet or add spices to olive oil and dip flatbreads in as you eat. Serve as soon as they are ready- these flatbreads are best right out of the pan. Dip them in the broth of your posole, roll them up with chunks of veggies or meat or dip and, most importantly, be creative- enjoy!
Ree Drummond's Queso Fundido
Category: appetizers-and-snacks
By Pioneer Woman

Throw in whatever ingredients you have on hand to make this delicious queso fundido. Serve with tortilla chips, carrot sticks, and cauliflower florets.

Ingredients:
1 tablespoon olive oil
4 ounces Mexican-style chorizo
1  green bell pepper, seeded and finely chopped
1  yellow bell pepper, seeded and finely chopped
1 small yellow onion, finely chopped
2 fluid ounces tequila  (Optional)
1 pound Monterey Jack cheese, shredded
1 (8 ounce) package white Cheddar cheese, shredded
⅛ teaspoon chili powder
2  plum tomatoes, diced
¼ cup chopped fresh cilantro
½ teaspoon kosher salt

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Heat oil in a 9-inch cast iron skillet over medium heat. Add chorizo; cook, stirring to crumble, until browned and cooked through, about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from the skillet. Without cleaning the skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables to a bowl. Stir together Monterey Jack and Cheddar cheeses in a bowl; spread 1/3 in the skillet. Add 1/3 of the vegetables, then 1/3 of the chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder. Bake in the preheated oven until cheeses are melted and bubbling, about 8 minutes. Remove from the oven and top with tomatoes, cilantro, and salt. Serve immediately.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 375
Fat: 29 g
Saturated fat: 17 g
Carbohydrates: 3 g
Sugars: 1.4 g
Dietary fiber: 0.6 g
Protein: 21.8 g
Cholesterol: 82.8 mg
Sodium: 627.7 mg
Peach Delight Cake


Ingredients:
eggs, peach yogurt

Directions:
Preheat oven to 350 degrees.  Grease and flour 2 8-inch or 9-inch round cake pans.
Drain the peaches, reserving the syrup.  Add enough water to the syrup to make 1 1/4 cups.  In a large bowl, beat cake mix, syrup, oil and eggs until well combined.
Pour batter into prepared pans.  Bake at 350 degrees, 27 to 32 minutes for 8-inch pans or  23 to 28 minutes for 9-inch pans.  Cool 10 minutes in pan, then remove to wire rack and cool completely.
Cut peaches into bite-sized pieces.  Mix yogurt and whipped topping, then fold in peaches.  Place 1 layer of cake on serving plate; top with 1/2 of the whipped topping mix.  Cover with the second cake layer and frost top with remaining whipped topping mix.  Refrigerate about 2 hours before serving.
Sweet Moist Apple Bread
Category: breakfast-and-brunch
By Marlie22

Soooo yummy! Everyone will beg for seconds. This bread makes your entire house smell like heaven, so bake it right before you have guests over. Sometimes I like to double the topping and push some into the bread batter. Also, I use Rome apples when I make this. Splat!

Ingredients:
½ cup butter, softened
½ cup white sugar
½ cup granular sucrolose sweetener (such as Splenda®)
2  eggs
½ cup applesauce
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon nutmeg
2 pinches ground allspice
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
⅓ cup buttermilk
2  apples, peeled and chopped
1  apple, peeled and shredded
⅓ cup chopped walnuts
⅓ cup all-purpose flour
2 tablespoons rolled oats
2 tablespoons white sugar
2 tablespoons brown sugar
½ teaspoon ground cinnamon
3 tablespoons cold butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Beat 1/2 cup softened butter with 1/2 cup white sugar and sucralose sweetener in a bowl until creamy. Beat in eggs, applesauce, vanilla extract, 1/2 teaspoon cinnamon, nutmeg, and allspice until smooth. Mix 2 cups flour, baking soda, and salt together in a separate bowl; stir into butter mixture, alternating with buttermilk until just combined. Fold in chopped and shredded apples and walnuts. Pour batter into the prepared loaf pan. Mix 1/3 cup flour, rolled oats, 2 tablespoons white sugar, brown sugar, and 1/2 teaspoon cinnamon together in a bowl; cut in 3 tablespoons cold butter until mixture is crumbly. Sprinkle topping over batter. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 55 to 60 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 1 9x5-inch loaf

Calories: 295.2
Fat: 14 g
Saturated fat: 7.3 g
Carbohydrates: 39 g
Sugars: 17.9 g
Dietary fiber: 2.2 g
Protein: 4.6 g
Cholesterol: 59.2 mg
Sodium: 249.1 mg
Dairy-Free Pumpkin Bread
Category: trusted-brands-recipes-and-tips
By Almond Breeze

Enjoy all the flavors of pumpkin pie in this easy, delicious, and moist pumpkin bread. Keep it in the refrigerator for a quick breakfast, snack, or even a not-too-sweet dessert.

Ingredients:
1 ¾ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup vegetable oil
2  eggs
⅓ cup Almond Breeze Vanilla almondmilk
1 cup canned pumpkin puree

Directions:
Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper. In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.

Prep time: 10 mins
Cook time: 1 hr
Total time: 2 hrs 20 mins
Yields: 1 9x5-inch loaf
Sugar Cookie Frosting
Category: desserts
By Kathy Brandt

Add food coloring to decorate your favorite sugar cookies.

Ingredients:
4 cups confectioners' sugar
½ cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
food coloring  (Optional)

Directions:
In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Yields: 3 cups

Calories: 58.8
Fat: 2.2 g
Saturated fat: 0.6 g
Carbohydrates: 10 g
Sugars: 9.9 g
Protein: 0.1 g
Cholesterol: 0.1 mg
Sodium: 0.8 mg
The Edgewood Resort's Thousand Island Dressing


Ingredients:
mayonnaise, hard-boiled eggs, Worcestershire sauce, ground cloves, sugar, vinegar

Directions:
Mix the above ingredients until well blended., Chill and spoon over fresh greens.
White Chocolate Mousse Cake


Ingredients:
ladyfingers, milk, marshmallows, heavy whipping cream, strawberry, frozen sliced strawberries, cornstarch, light corn syrup, fresh lemon juice

Directions:
Line bottom and sides of a 9 inch springform pan with ladyfingers; set aside.
In a heavy saucepan, combine milk, marshmallows, and chocolate.  Cook over low heat, stirring constantly, until smooth.  Remove from heat.  Cool for 20 minutes.
Beat cream at high speed with an electric mixer until soft peaks form.  Gently fold into cooled chocolate mixture.
Pour chocolate mixture into prepared pan.  Cover and chill for at least 4 hours.
Serve with Strawberry Sauce.
Garnish with chocolate-dipped strawberries, if desired.
Outback Steakhouse Bushman Bread


Ingredients:
water, butter, honey, bread flour, wheat flour, granulated sugar, instant coffee, salt, water, cornmeal

Directions:
Combine the flours, cocoa, sugar, coffee and salt in large bowl.
Make a depression or"well" in the middle of the dry mixture.
Pour the warm water into this"well," then add the butter, honey and yeast.
Combine the food coloring drops with ¼ cup of water and add that to the"well.
"Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet.
When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color.
Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
When the dough has risen to about double in size, punch it down and divide it into 8 even portions.
Form the portions into tubular shaped loaves about 8" long and 2" wide.
Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two.
Cover the cookie sheet (s] with plastic wrap and let the dough rise once more for another hour in a warm location.
Preheat the oven to 350° degrees F.
Uncover the dough and bake it for 20-24 minutes in the hot oven.
Loaves should begin to darken slightly on top when done.
Serve warm with a sharp bread knife and butter on the side.
If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.
Bow Tie and Pepperoni Casserole


Ingredients:
bow tie pasta, garlic, tomatoes, onion, green pepper, celery, dry oregano, dried coriander, mozzarella cheese, tomato juice, mushroom, banana pepper, spinach, broccoli, sausage, cheese

Directions:
Preheat oven to 350F.
Cook noodles and set aside.
Put pepperoni in a fry pan and cook lightly until grease comes out, do not pour off grease.
Add garlic, tomatoes and the rest of the vegetables, cook for a couple minutes.
Add spices and stir around.
Put noodles in a 9" x 13" greased casserole dish.
Pour the tomatoes, pepperoni, cheese and tomato juice over noodles and stir lightly.
Cover with foil and bake for 45 minutes.
Remove foil and add more cheese if you like and bake for another 5 or 10 minutes, until cheese has browned.
Enjoy!