xiaoxl/recipe_data huggingface dataset:
Stuffed Squid Served With Honey Mustard Sauce.


Ingredients:
squid, feta cheese, green pepper, onion, mushrooms, salt, pepper, honey, coarse grain mustard

Directions:
Pre heat oven to 150°C.
Chop your peppers and feta into thin strips.
Chop your onion and mushrooms into small pieces.
Precook your mushrooms and onions until caramelised.
Once cooked, start to stuff your squid tubes. Start with onion/mushroom at the bottom, then add the strips of pepper and feta in variations so the flavour is constant. Once plump, place on baking tray ready for the oven.
Sprinkle your squid with a bit of sea salt and pepper.
Bake in the oven for 25 minutes. Flip over after 12 minutes.
While your squid is baking, cook your honey and mustard together in a small saucepan until a nice thin sauce consistency is formed.
Remove your squid from the oven, serve hot or cold with a light dashing of the honey mustard sauce.
Salsa Chilmol


Ingredients:
roma tomatoes, salt, onion, cilantro

Directions:
Cut tomatoes into fourths.  Place in small saucepan with just enough water to cover the tomatoes.
Add salt and bring to boil. Simmer tomatoes for about 20 minutes.
Wash chile de arbol with cold water.  Pat dry and remove stems.
Toast the chile de arbol in a toaster oven on aluminum foil.  Watch closely, as chile can burn quickly.  Toast until dark brown.  If you don't have a toaster oven, toast in a dry pan, turning chile often so it doesn't burn.
Place toasted chile in the blender and blend until it is finely powdered.  Place a paper towel under the lid of the blender to keep powder from escaping.
Add tomatoes and 1/4 cup of the liquid  to the chile in blender and puree until smooth.
Chop onion and cilantro. Combine all ingredients.
Simple and delicious.  Enjoy.
Scalloped Potatoes I
Category: side-dish
By Maryanne

This recipe is so easy and quick. And quite tasty too!

Ingredients:
1 (10.75 ounce) can  condensed Cheddar cheese soup
½ cup chopped onion
freshly ground black pepper
4 large baking potatoes, scrubbed
½ cup shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish. In a medium mixing bowl combine the Cheddar cheese soup, onions and black pepper. Slice the potato into 1/4 inch slices.  Arrange one layer of sliced potatoes in the bottom of the casserole dish. Spoon one layer of soup over the potatoes. Arrange another layer of potatoes and then more soup. Continue layering until all of the ingredients have been used. Sprinkle the Cheddar cheese over the top of the casserole. Bake until the cheese is bubbly and the potatoes fully cooked; approximately 45 minutes.

Yields: 6 servings

Calories: 293.2
Fat: 7.4 g
Saturated fat: 4.7 g
Carbohydrates: 48.4 g
Sugars: 3 g
Dietary fiber: 6 g
Protein: 9.6 g
Cholesterol: 21.4 mg
Sodium: 447.3 mg
Herbed Popovers


Ingredients:
eggs, milk, flour, salt, thyme, parsley, basil, butter

Directions:
Preheat oven to 400 degrees F. In a food processor, process eggs, milk, flour, salt and herbs until smooth.
Place one teaspoon of butter into each of ten muffin pans, popover pans, or glass custard cups about 2 1/2" in diameter, and place in preheated oven for 1-2minutes, or until butter is melted.  Fill each half full with batter and bake about 30 minutes, or until puffed and brown.  Serve immediately.
Browned Butter Ginger Shortbread


Ingredients:
butter, icing sugar, flour, candied ginger

Directions:
Melt butter in saucepan over medium heat and do not take your eyes off it. Watch it carefully as it begins to separate and brown and smell richly nutty. Immediately remove from heat and allow to cool to room temperature.
Cream the cooled butter and make sure to include all the rich goodness from the bottom of the saucepan.
Add the icing sugar and slowly cream together.
Add the flour and mix just until incorporated.
Add the ginger and mix just until evenly distributed in dough.
Turn the dough out onto an 18" x 12" sheet of parchment paper. Form into an 18" long and 1 1/2" diameter round or rectangular log. Wrap in the parchment paper and refrigerate for 2 hours.
Working fairly quickly, remove from parchment paper and with a sharp knife slice into 1/4" disks or rectangles and place 1/2" apart on parchment papered baking sheets.
Bake 8-10 min at 375°F (190°C] until bottoms are just turning golden.
Cool on rack and keep in airtight container or freeze and serve as needed.
Pumpkin Fudge


Ingredients:
sugar, butter, margarine, evaporated milk, pumpkin pie spice, pumpkin, vanilla flavoring, marshmallow creme

Directions:
Spray a 13 x 9 inches pan with cooking spray and line with wax paper.
In a medium sized heavy sauce pan add sugar, butter, evaporated milk, spice, and pumpkin.
Bring to a boil, stirring constantly for ten minutes. Reduce heat to low and add butterscotch chips and vanilla, stirring until chips are melted.
Remove from heat and add marshmallow creme, beating in until thoroughly combined. Pour into prepared pan refrigerate to set.
Classic Bisquick™ Peach Cobbler
Category: trusted-brands-recipes-and-tips
By Bisquick

Whether you use canned, fresh or frozen peaches will probably depend on the time of year. Whatever the season, this homey dessert will bring you praises. Try this favorite from the Betty Crocker Kitchens tonight.

Ingredients:
1 cup Original Bisquick® mix
1 cup milk
½ teaspoon ground nutmeg
½ cup butter or margarine, melted
1 cup sugar
1 (29 ounce) can sliced peaches, drained

Directions:
Heat oven to 375 degrees F. Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter. Bake 50 to 60 minutes or until golden.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 427.4
Fat: 19.3 g
Saturated fat: 11.1 g
Carbohydrates: 63.3 g
Sugars: 49.6 g
Dietary fiber: 2.2 g
Protein: 3.8 g
Cholesterol: 43.9 mg
Sodium: 383 mg
Fake 1980's Taco Bell Bell Beefer Burger


Ingredients:
ground beef, diced tomato, lettuce, cheddar cheese, sour cream

Directions:
Brown ground beef; drain fat.
Add taco seasoning, preparing according to package directions.
Scoop some taco meat onto a bun.
Top with taco sauce, diced tomato, shredded lettuce, shredded cheese, onions and sour cream.
Cover with top bun.
Fakes (Traditional Greek Lentil Soup)


Ingredients:
dry lentils, onion, garlic cloves, bay leaves, tomato paste, olive oil, vinegar, salt, water

Directions:
Boil one glass of water and add the lentils. Cook for 2-3 minutes and then drain the lentils. That way the soup is lighter!
Put in the pot enough warm water and add the lentils. Put the onion, the bay leaves, the garlic and the tomato paste. Boil in high heat with the lid on for 10 minutes. Add the oil, salt and pepper to taste. Keep boiling for 30 minutes.
Scorpion Bowl
Category: drinks
By JJS0513

Routinely found at Chinese restaurants, this punch-like cocktail is absolutely mouthwatering. This goes great with Chinese and Polynesian food.

Ingredients:
3 cups crushed ice
2 fluid ounces gin
1 fluid ounce dark rum
2 fluid ounces 151 proof rum
2 fluid ounces light rum
2 fluid ounces vodka
2 fluid ounces grenadine syrup
8 fluid ounces fresh orange juice
10 fluid ounces pineapple juice
3 fluid ounces fresh lemon juice  (Optional)
4  pineapple chunks
8  maraschino cherries

Directions:
Place the crushed ice in a large pitcher and pour in the gin, dark rum, 151 proof rum, light rum, vodka, grenadine, orange juice, pineapple juice, and lemon juice. Stir well to mix, then pour into a large, decorative cocktail glass and garnish with pineapple, cherries, and straws.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 scorpion bowl

Calories: 277.7
Fat: 0.2 g
Saturated fat: 0 g
Carbohydrates: 29.1 g
Sugars: 21.8 g
Dietary fiber: 0.3 g
Protein: 0.7 g
Cholesterol: 0 mg
Sodium: 11.2 mg
Pistachio Crusted Eggplant Cutlets


Ingredients:
sun-dried tomatoes packed in oil, garlic cloves, eggplants

Directions:
Preheat oven to 375°F, and coat baking sheet with cooking spray.
Blend pistachios in blender or food processor until finely chopped. Set aside.
Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse], and purée until smooth.
Spray 1 side of each eggplant slice with cooking spray, and place sprayed-side down on baking sheet. Spread 2 Tbs. sun-dried tomato mixture on each eggplant slice, and sprinkle with 1 Tbs. ground pistachios. Bake 15 to 20 minutes, or until eggplant is tender and pistachio topping is browned and crispy.
Cucumber Martini


Ingredients:
cucumbers, cucumbers, dry vermouth

Directions:
Mix gin and thick cucumber slices in pitcher.  Cover and chill overnight or up to 3 days.
Strain gin, discarding thick cucumber slices.  Pour half of gin into cocktail shaker.  Add 1 tablespoon vermouth, then fill shaker with ice.  Shake vigorously; strain into three glasses.  Repeat with remaining gin and vermouth.
Garnish with thin cucumber slices.
Savory Stuffing


Ingredients:
butter, onion, celery, white button mushrooms, quinoa, chicken broth, bay leaf, poultry seasoning, dried marjoram, fresh parsley, salt, pepper

Directions:
"In a medium saucepan, melt the butter and sauté the onion, celery and mushrooms until tender, about 7 minutes. Add the quinoa, broth, bay leaf, poultry seasoning and marjoram. Cover, reduce heat to a simmer and cook for 10 minutes. Turn off heat and leave on the burner for 7 more minutes without removing the cover. Toss in the parsley and bacon (if using]. Season with salt and pepper."
Chicken With Tomato Basil Cream Sauce


Ingredients:
boneless skinless chicken breasts, olive oil, garlic cloves, onion, plum tomatoes, white wine, chicken broth, alfredo sauce, fresh basil

Directions:
season chicken with salt and black pepper.
in a large nonstick skillet over medium high heat, add olive oil.
brown chicken breasts on both sides for 5 minutes.
remove chicken from skillet, keep warm.
to the same skillet add onions, garlic and Italian seasoning, stir until translucent.
add tomatoes and cook, until tomatoes are tender.
add wine or broth.
stir in the Alfredo sauce.
return chicken to skillet.
cover and simmer until chicken is no longer pink.
when ready to serve sprinkle with fresh basil.
serve with angel hair pasta.
Taco Salad a Little Switched up Super Yummy!!!


Ingredients:
tortilla chips, red kidney beans, salsa, ground beef, mild cheddar cheese, lettuce, tomatoes, onion

Directions:
Brown the ground beef with a handful of chopped onion and drain.
Add light red kidney beans and jar of salsa simmer for about 30 min on med low heat.
To assemble place chips on plate, on top of that add some beef salsa mixture. Then put cheese and other toppings you like. Top all of it with ranch dressing (I mix mine up so all the flavors get get yummy].
ENJOY!
Pear and Sultana Crumble


Ingredients:
sultanas, butter, plain flour, caster sugar

Directions:
Drain and thickly slice pear halves in pear juice, reserving 4 tbsp of the juice.
Put the pears in an ovenproof dish with the sultanas and the reserved juice.
Cut the butter in to small cubes and rub into plain flour.
Mix in caster sugar and sprinkle over the pears.
Bake at 190C for 25 mins.
Serve with cream or natural yogurt.
Cashew Craisin Crisps


Ingredients:
craisins, dark chocolate, salted cashews

Directions:
Soak craisins in boiling water to soften, about 5 minutes; drain.
Line a plate with 3 sheets of paper towels and spread craisins in a single layer on the towels; let dry, uncovered, at room temperature for two hours.
Make sure they are completely dry; moisture will cause melted chocolate to stiffen, making it very difficult to spread the chocolate into thin rounds.
Line two baking sheets with aluminum foil.
Place milk and dark chocolate in microwave-safe bowl and cook, in microwave oven, on Medium (50% power] for 1 minute; stir.
Microwave 30 seconds more or until chocolate is softened; stir until smooth and let cool.
Stir in nuts, cereal, and craisins.
Drop by heaping tablespoonfuls onto foil-lined baking sheets, spreading into two-inch rounds.
If chocolate mixture becomes too thick, return to microwave to soften.
Refrigerate crisps about 5 minutes or until chocolate sets, then remove from baking sheets.
Store crisps between layers of waxed paper in an airtight container in a cool, dark place for up to 3 weeks (as if they're going to last that long].
Mom-Mom's Sticky Buns
Category: bread
By phalanx0

Famous in my family and always looked forward to when being prepared by my grandmother. My father demands that it is made for his birthday breakfast each year. Best enjoyed warm out of the oven.

Ingredients:
2 (.25 ounce) packages quick-rising yeast (such as Fleischmann's RapidRise®)
½ cup lukewarm water
4 ½ cups sifted all-purpose flour
2  eggs, beaten
½ cup warm milk
½ cup white sugar
½ cup butter, melted
1 teaspoon salt
¾ cup brown sugar
½ cup butter
3 tablespoons honey
1 tablespoon light corn syrup
1 cup raisins  (Optional)
1 cup walnuts  (Optional)
¼ cup butter, melted
¾ cup white sugar
2 teaspoons ground cinnamon
1 cup raisins  (Optional)

Directions:
Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough. Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours. Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture. Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick. Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator. Preheat oven to 375 degrees F (190 degrees C). Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 2 9x13-inch pans

Calories: 397.7
Fat: 16.4 g
Saturated fat: 7.9 g
Carbohydrates: 60.1 g
Sugars: 33.7 g
Dietary fiber: 2 g
Protein: 5.6 g
Cholesterol: 49.6 mg
Sodium: 213.6 mg
Grilled Peanut Butter and Jelly Sandwich
Category: main-dish
By Chasity

This is peanut butter and jelly with a twist. The kids will thank you for them.

Ingredients:
2 teaspoons butter
2 slices white bread
1 teaspoon peanut butter
2 teaspoons any flavor fruit jelly

Directions:
Heat griddle or skillet to 350 degrees F (175 degrees C). Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 1 sandwich

Calories: 273.3
Fat: 12.5 g
Saturated fat: 6.1 g
Carbohydrates: 35.5 g
Sugars: 9.1 g
Dietary fiber: 1.7 g
Protein: 5.3 g
Cholesterol: 21.5 mg
Sodium: 427.2 mg
Tea-Infused Hot Cereal


Ingredients:
tea bag, water, artificial sweetener

Directions:
First, nuke the water and tea bag in a microwave until tea is brewed.
When done, combine with hot cereal and optional protein powder in a microwave-safe dish.
Prepare according to cereal's directions.
Mix in your add-ins to taste.
Enjoy!
Maple Mayo for Sweet Potato Fries


Ingredients:
mayonnaise, pure maple syrup, brown sugar

Directions:
Mix all ingredients together., Refrigerate for 10 minutes or so., Serve with sweet potato fries.
Chicken Parmesan & Pasta


Ingredients:
chicken breasts, salt, lemon pepper, garlic powder, parmesan cheese, dried parsley, paprika, Classico Alfredo with sun dried tomatoes, fresh parsley

Directions:
Season chicken breasts with very little lemon pepper, salt and garlic., Combine parmesan, dried parsley, paprika and breadcrumbs., Roll seasoned chicken breasts in mixture., Oil skillet with a tablespoon of olive oil over medium heat., Place chicken breasts in skillet., Brown lightly on both sides., Place chicken breasts in oven for 10-15 minutes., In a small saucepan warm alfredo sauce and fresh parsley for 3-5 minutes., Pour sauce over chicken., You may sprinkle with fresh parmesan cheese., Serve with pasta.
Cream of Tomato and Horseradish Soup


Ingredients:
butter, onions, celery ribs, garlic cloves, chopped tomatoes, sugar, vegetable broth

Directions:
Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened.
Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, broth and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.
Orange Pumpkin Loaf
Category: bread
By Carol

You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.

Ingredients:
1 large orange
⅓ cup butter, softened
1 ⅓ cups white sugar
2  eggs
1 cup canned pumpkin
⅓ cup water
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup chopped walnuts
½ cup chopped raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside. In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan. Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 1 9x5-inch loaf

Calories: 286.2
Fat: 9.5 g
Saturated fat: 3.9 g
Carbohydrates: 47.9 g
Sugars: 28.6 g
Dietary fiber: 2.2 g
Protein: 4.6 g
Cholesterol: 44.6 mg
Sodium: 369.4 mg
Avocado Bacon and Smoked Gouda Cheese Omelet


Ingredients:
Hass avocado, smoked gouda cheese, jumbo eggs, fine sea salt, white pepper, heavy cream, unsalted butter, black olives, cilantro, chives, kiwi

Directions:
Cut avocado in quarters, chop 1/4 and fan 1/4 for garnish.
Chop 1-slice of bacon. Grate Smoked Gouda cheese.
In a small bowl whisk eggs, sea salt, white pepper and heavy cream.
In a 8-inch omelet pan melt butter and add eggs. As eggs start to set-up gently push to the center using a rubber spatula.
Add avocado, bacon bits, Smoked Gouda cheese, Black olives, cilantro and chives. Cook about 1-2 minutes and flip omelet over, cook 1-minute.
Carefully remove omelet from pan by folding in half. Place omelet on a warm serving plate and garnish with bacon, avocado, Fresh Seasonal Fruit and Fresh Sprig Cilantro.
Artichoke, Olive and Goat's Cheese Pizza


Ingredients:
marinated artichokes, kalamata olives, garlic clove, olive oil, fresh oregano

Directions:
Preheat the oven to a hot 220°C.
Place the pizza base on a baking tray, then spread with the tomato pasta sauce.
Evenly scatter the artichoke pieces, olives and the garlic over the pasta sauce, then top with the crumbled goat's cheese.
Lightly drizzle the surface of the pizza with olive oil and bake for 20 minutes, or until golden.
Sprinkle with fresh oregano and season with salt and freshly ground black pepper.  Cut into wedges and serve.
Cranberry Upside Down Cake


Ingredients:
butter, sugar, cinnamon, allspice, cranberries, egg, vanilla, flour, baking powder, salt, milk

Directions:
Preheat oven to 350 degrees. Grease an 8 inch round cake pan with 2 tbsp of butter.
In a small bowl, whisk 1/2 cup sugar with the cinnamon and allspice.
Sprinkle mixture evenly over bottom of pan, arrange cranberries in a single layer on top.
Cream remaining 6 tbsp of butter and 1/2 cup of sugar until light and fluffy.
Add egg and vanilla, beat until well mixed.
In another bowl, whisk together flour, baking powder and salt.  With mixer on low speed, add flour mixture to butter mixture, alternating with the milk.
Spoon batter over cranberries in pan and smooth the top.
Place pan on baking sheet and cook until toothpick comes out clean, about 30 to 35 minutes.
Cool on wire rack for 20 minutes. Run a knife around edge and invert onto a rimmed platter.
Enjoy!
Kiwi Soda


Ingredients:
kiwi fruits, lime, seltzer water

Directions:
"Place kiwis and lime juice in a blender and process until smooth. Divide kiwi mixture between two tall glasses (you will use about 1/3 cup purée per drink] and mix 2 tablespoons of the agave nectar into each with a long spoon. Add ice and top with seltzer. Stir gently and serve."
Yam and Clam Bisque


Ingredients:
olive oil, smoked bacon, onion, celery, garlic clove, white wine, potato, Tabasco sauce, salt, half-and-half, baby clams

Directions:
In a three-quart saucepan, heat the oil over medium heat.
Add the bacon and cook until crisp and the fat is rendered, about 5-6 minutes.
Remove bacon from pot, drain and set aside.
With about 1 tablespoon of drippings, add onion, celery, and pinch of salt and pepper to the pot and sauté over medium heat until the onion is tender, about 4-5 minutes.
Add the garlic and sauté one minute longer.
Add the wine and deglaze the pan, reduce liquid to half, about one minute.
Add the yams and white potatoes and clam juice to the pot.
Add salt and optional Tabasco.
Bring pot to boil, reduce heat, cover and simmer until potatoes are soft-tender, about 15 minutes.
Remove pot from heat.
Puree soup in a food processor in two batches or use an immersion blender.  Process until smooth.  Soup should be quite thick at this point.
Add the half and half and clams.  If soup is still too thick, add additional half and half or milk until it is your desired consistency.
Reheat soup but do not boil.
Correct seasoning.  Additional salt may be required.  A pinch of sugar may be necessary depending on the sweetness of your yams.
Garnish with crumbled reserved bacon.
Szechuan Chicken and Vegetables


Ingredients:
"dried red pepper flakes"

Directions:
Heat oil in a large non-stick skillet over medium-high heat. Add chicken, and sprinkle with pepper flakes; stir fry 3 minutes.
Add vegetables and teriyaki sauce; stir fry 5 minutes or until vegetables are crisp-tender and chicken is thoroughly cooked.
Cheeseburger Soup


Ingredients:
onion, celery, carrot, garlic, chicken broth, russet potatoes, unsalted butter, flour, milk, cheddar cheese, ketchup, mustard

Directions:
Brown beef in a large pot over med.
Cook until the meat begins to brown, then add the onion, celery, carrot and garlic.
Saute about 10 minutes.
Stir in the broth and potatoes; bring to a boil.
Reduce heat and simmer 10-12 minutes, or until the potatoes are cooked through.
Melt butter in a saucepan over med. Whisk in flour and cook 1-2 minutes.
Whisk in milk, then add white sauce to the soup and bring to a boil.
Reduce heat to a simmer, and stir in the cheese, ketchup and mustard.
Season with salt and pepper.
Stir until cheese is melted.
Serve.