xiaoxl/recipe_data huggingface dataset:
Christmas Rice Krispies Squares


Ingredients:
margarine, vanilla, marshmallows

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add vanilla and stir.
mix both cereal in a bowl and add cereal to marshmallow mixture. Stir until well coated.
Using wet hands press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
Roasted Pears With Brown Sugar and Vanilla Ice Cream


Ingredients:
dark brown sugar, unsalted butter, bosc pears, vanilla ice cream

Directions:
Preheat the oven to 400 degrees F.
Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.
Bourbon and Honey Smoke-Roasted Pork Tenderloin


Ingredients:
olive oil, Bourbon, honey, lemon juice, garlic, gingerroot, soy sauce, onion, sage, black pepper, salt

Directions:
Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours.
Lay the pork tenderloins in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry.
Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals. Roast the pork evenly for about 40 minutes, until its internal temperature is 165°F If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat.
Sour Cream & Onion Baked Fish


Ingredients:
salt, sour cream, mayonnaise

Directions:
Preheat oven to 350°F.
Cut fish into serving pieces.  Salt each piece.
Mix sour cream, mayonnaise & ranch dressing mix.  Divide sour cream mixture into two separate bowls.  Reserve one bowl of mixture in the refrigeratorl.
Dip fish to coat in one bowl of the mixture.  Roll in onions to coat.
Place coated fish in a 9” x 13” baking dish.  Bake at 350 F for 20 minutes.
Serve with reserved sour cream mixture.
Green Monster Smoothie
Category: breakfast-and-brunch
By Arizona Desert Flower

Great post-workout snack that will keep you filled for hours! The taste of the banana and the peanut butter cover the taste of the spinach completely. I freeze my bananas and spinach then prepackage everything for the week! Substitutions include rice or nut milks or vanilla yogurt.

Ingredients:
1 cup fat-free milk
½ cup fat-free plain yogurt
1  banana, frozen and chunked
1 tablespoon natural peanut butter
2 cups fresh spinach
1 cup ice cubes  (Optional)

Directions:
Blend milk, yogurt, banana, peanut butter, spinach, and ice cubes until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 smoothie

Calories: 381.7
Fat: 9.4 g
Saturated fat: 1.8 g
Carbohydrates: 55.7 g
Sugars: 36.1 g
Dietary fiber: 5.4 g
Protein: 23.6 g
Cholesterol: 7.4 mg
Sodium: 328 mg
Orange and Ginger Salad


Ingredients:
Chinese cabbage, carrot, celery, red capsicum, spring onions, garlic clove, fresh ginger, black pepper

Directions:
Shred cabbage.
Trim snow pea sprouts.
Coarsely grate carrot.
Finely slice celery on the diagonal.
Slice spring onions (scallions] thinly on the diagonal.
Put all the salad ingredients into a bowl and lightly toss together.  Put on the dressing just before serving.
For the dressing, crush garlic clove and finely grate ginger.
Put all the ingredients into a screw top jar seal and shake.
Peanut Butter and Pumpkin Dog Treats
Category: fruits-and-vegetables
By Kelly

Baked dog treats filled with pumpkin and peanut butter.

Ingredients:
2 ½ cups whole wheat flour
2  eggs
½ cup canned pumpkin
2 tablespoons peanut butter
½ teaspoon salt
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces. Bake in preheated oven until hard, about 40 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 40 mins
Yields: 25 treats

Calories: 50.1
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 9.4 g
Sugars: 0.3 g
Dietary fiber: 1.7 g
Protein: 2 g
Cholesterol: 0 mg
Sodium: 64.9 mg
Slow Cooker Pasta E Fagioli


Ingredients:
extra virgin olive oil, lean ground beef, carrots, celery ribs, onion, crushed tomatoes, beef broth, bay leaves, dried oregano, dried basil, dried thyme, salt, pepper, cannellini beans, red kidney beans

Directions:
Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
Season with salt and pepper to taste. Discard bay leaves before serving.
Serve immediately while hot.
Greek Butter Cookies (Kourabiedes)


Ingredients:
sweet butter, powdered sugar, brandy, vanilla, all-purpose flour, baking powder, powdered sugar

Directions:
Cream butter until light and fluffy, it starts looking whitish.   Mix in the 1/4 C powdered sugar and egg yolks, creaming well.   Add brandy, mix in almonds.
Sift flour, measure and sift again with baking powder.   Gradually add dry ingredients, mixing until smooth.
Use a teaspoon to pinch off pieces of dough the size of a walnut and shape into crescents or flatten into rounds.   I roll them in my hand.   Place on a ungreased baking pan.   Place one whole clove in the center of each round.   Bake at 325 for 30 minutes or until very lightly browned.   Remove from oven and let cool on a rack for 5 minutes.
Sift a 1/8 inch thick layer of powdered sugar over waxed paper and transfer cookies to it.   Sift more sugar over the top to cover.   Let stand until cool, then store in a tin.   They are much much better if you can stand to wait a few days before eating them, but I never can.
Easy Three-Berry Crumble Slab Pie
Category: desserts
By Bibi

This informal pie is baked on a sheet pan and serves a crowd! Use frozen berries for a fresh flavor any time of year. You may serve this with whipped cream or ice cream, if desired.

Ingredients:
2 tablespoons all-purpose flour
2  9-inch pie crusts
7 cups frozen mixed berries (blackberries, blueberries, and raspberries)
¾ cup granulated sugar
⅓ cup arrowroot powder
½ teaspoon salt
1 cup rolled oats
1 cup all-purpose flour
¾ cup packed light brown sugar
1 teaspoon apple pie spice
½ teaspoon salt
7 tablespoons cold unsalted butter

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Lightly dust an 11x15-inch half-sheet pan with flour. Carefully place the 2 pie crusts into the bottom of the sheet pan, gently stretching and trimming the crusts to fit the bottom and up the sides of the pan. Combine berries, sugar, arrowroot powder, and salt in a large bowl; stir well. Combine oats, flour, brown sugar, apple pie spice, and salt in a medium bowl. Use a pastry knife to cut butter into the oat mixture until butter is evenly distributed throughout and the crumble topping mixture resembles small, uneven pieces. Pour berry mixture evenly onto the crust and add crumble mixture on top. Bake in the preheated oven until brown and bubbly, 45 to 55 minutes. Remove and allow to cool for 30 to 45 minutes

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 18 servings

Calories: 282.9
Fat: 11.3 g
Saturated fat: 3.8 g
Carbohydrates: 44.7 g
Sugars: 22.4 g
Dietary fiber: 2.5 g
Protein: 2.7 g
Cholesterol: 11.9 mg
Sodium: 257 mg
Instant Pot® Turkey Breast
Category: meat-and-poultry
By Tammy Lynn

The Instant Pot® made the moistest turkey breast I have ever made. I usually let this cook in the slow cooker all day, but this turned out so much better. I couldn't believe that I had such a wonderful meal ready in less than an hour total!

Ingredients:
1 (1 ounce) package onion soup mix
1 (6 pound) turkey breast, thawed
2 ribs celery, cut into large chunks
1  onion, cut into large chunks
1 cup chicken broth
2 tablespoons water
1 tablespoon cornstarch, or more as needed

Directions:
Sprinkle onion soup mix all over turkey breast and place in the pot of an electric pressure cooker (such as Instant Pot®). Place celery and onion chunks over and around turkey breast. Pour chicken broth over turkey breast. Seal pressure cooker and bring to high/low pressure on the 'Poultry' setting or according to manufacturer's instructions; cook until juices run clear, about 30 minutes. Release pressure through natural-release method for about 20 minutes. Transfer turkey breast to a plate and slice. Change the electric pressure cooker setting to 'Saute.' Mix water and cornstarch together in a bowl; add a small amount of hot liquid from the pot. Mix until dissolved; pour into the pot and whisk well until thickened, about 3 minutes. Serve gravy alongside turkey.

Prep time: 10 mins
Cook time: 33 mins
Total time: 1 hr 3 mins
Yields: 1 turkey breast

Calories: 583.6
Fat: 22.1 g
Saturated fat: 6.2 g
Carbohydrates: 5 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 85.7 g
Cholesterol: 220.1 mg
Sodium: 655 mg
Tennessee Hummingbird Cake


Ingredients:
plain flour, sugar, baking soda, salt, cinnamon, eggs, vanilla, bananas, crushed pineapple

Directions:
Sift all dry ingredients., Set aside., Beat eggs,add oil and vanilla., Add dry ingredients and beat about 2 minutes., Add bananas,pineapple,nuts and fold in with a fork--don't beat., Bake 50 minutes at 350 degrees.
1-Gram Fat Pumpkin Spice Muffins (Low Fat)


Ingredients:
wheat flour, brown sugar, baking powder, baking soda, salt, nutmeg, cinnamon, cloves, eggs, pumpkin puree, unsweetened applesauce, plain fat-free yogurt, raisins

Directions:
Set oven to 350 degrees (set oven rack to second-lowest position].
Line three (12-cup] regular size muffin tins with paper liners, then spray the bottom of the paper liners with cooking spray.
In a large bowl mix together flour with brown sugar (or Splenda sugar if using] baking powder, baking soda, salt, nutmeg, cinnamon and cloves until well combined.
In another bowl whisk or beat on low speed of an electric mixer the eggs with pumpkin puree, applesauce and fat-free yogurt until smooth and well blended.
Stir in raisins until combined.
Evenly divide the batter between all the muffin tins.
Bake for about 30 minutes or until the muffins test done.
Balsamic Avocado Toast
Category: main-dish
By Thiswaytomytummy

A delicious, easy-to-make snack, chock-full of healthy fatty acids.

Ingredients:
1 slice French bread
2 teaspoons balsamic vinegar
¼  avocado, sliced
1 dash paprika, or to taste
salt and freshly cracked black pepper to taste

Directions:
Toast the French bread lightly, about 1 minute. Sprinkle vinegar on the toasted bread. Layer avocado slices on the bread. Sprinkle paprika, salt, and pepper on top.

Prep time: 5 mins
Cook time: 1 min
Total time: 6 mins
Yields: 1 slice of toast

Calories: 169.1
Fat: 7.9 g
Saturated fat: 1.2 g
Carbohydrates: 21.9 g
Sugars: 2.5 g
Dietary fiber: 4.1 g
Protein: 4.4 g
Sodium: 578 mg
Risotto Milanese


Ingredients:
dry white wine, saffron thread, unsalted butter, olive oil, onion, chicken broth, short-grain rice, parmesan cheese

Directions:
Heat wine to simmering in small skillet and simmer 1 minute.  Stir in saffron and remove from heat.  Let stand.
Heat 2 T. butter and the oil in large saucepan over low heat.  When butter foams, stir in onion and cook until tender and golden, about 15 minutes.
Meanwhile, pour broth into small saucepan.  Heat until hot and keep hot over very low heat.
Add rice to onion, increase heat to medium, and cook, stirirng constantly, until edges of grains are transparent, about 5 minutes.
Pour enough broth into rice to cover by 1/4 inch.  Adjusting heat to maintain a lively simmer (not steady boil], simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed.  Repeat adding broth and simmering until rice is tender but still slightly girm at the center; it should take about 20 minutes from time first liquid is added.  Season to taste and with salt and pepper halfway through cooking.
Stir wine mixture into risotto.  There should be enough liquid to make rice creamy; if not, add more broth.  Remove from heat and stir in remaining 2 T. butter and the Parmesan.  Taste and adjust seasonings.  Serve hot.
Chicken Tetrazzini


Ingredients:
chicken
spaghetti noodles
sour cream
Cream Soup Mix (Replacement for Cream of ___ Soups] Substitute
parmesan cheese

Directions:
Cook spaghetti and drain.
Mix together chicken, sour cream, and cream of mushroom soup.
Combine spaghetti and soup mixture and put in 3qt pan.
Sprinkle with parmesan cheese.
Cover and place in 350°F oven and bake for about 45 minutes or place in crockpot on high for 2-3 hours (I have also just warmed in the microwave for an even quicker meal, but prefer the oven or crockpot method.].
Round Steak Sauerbraten
Category: meat-and-poultry
By Kathy MacDonald

This isn't traditional Sauerbraten, but a great, easy substitute using round steak. My mom made this dish when I was a kid. I started making it when my kids were young, and we all love it!! Try serving over buttered noodles. If your crew is really hungry, then double the recipe. The single recipe is never enough for my family of four.

Ingredients:
1 ½ pounds top round steak, trimmed and sliced thin
1 tablespoon vegetable oil
1 (.75 ounce) packet dry brown gravy mix
2 cups water
1 tablespoon onion powder
1 tablespoon brown sugar
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon ground ginger
1  bay leaf
½ teaspoon salt
ground black pepper to taste

Directions:
Heat the oil in a large saucepan over medium heat. Add the sliced meat and brown well. Remove meat. Add the gravy mix and water and bring to a boil, stirring constantly. Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and salt, and ground black pepper to taste. Return the meat to the pan, reduce heat to low, cover and simmer for one hour, or until meat is tender. Remove bay leaf. Note: You could also transfer to a casserole dish and bake covered at 350 degrees F (175 degrees C) for 1 1/2 hours.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 440.5
Fat: 29.6 g
Saturated fat: 10.8 g
Carbohydrates: 8.2 g
Sugars: 4 g
Dietary fiber: 0.2 g
Protein: 33.3 g
Cholesterol: 114.1 mg
Sodium: 654.8 mg
Plantain Curry


Ingredients:
fenugreek seeds, cumin seed, coriander powder, turmeric, mango powder, salt, chilies, cilantro, water

Directions:
1. Heat oil and cumin and fenogreek in deep 12-inch skillet over medium-high heat or wok. Once seed begins to pop, cover and wait until popping stops.
2. Add other spices and stir about 30 seconds. Add 1/4 cup of water. Add plantain slices, karhi leaves, salt and stir 1-2 minutes.
3. Stir in more water if needed (and check once in a while] Heat to boiling; reduce heat. Cover and simmer 10 minutes or until tender. Sprinkled with cilantro and serve.
Pressure Cooker - Chili Con Carne


Ingredients:
lean ground beef, olive oil, onion, garlic cloves, kidney beans, canned tomatoes, bay leaves, salt, tomato paste, chili powder, pepper, dried basil leaves, ground cumin, water

Directions:
Divide meat into 2 batches.  Heat 2 tablespoons oil in cooker for about 2 minutes.  Brown and remove first batch.  Add another 2 tablespoons oil to cooker.  Brown and remover second batch.
Add remaining oil (4 tablespoons] to cooker. Add onions and garlic.  Stir fry til onions are light brown.  Add meat and remaining ingredients. Stir.
Close cooker. Bring to full pressure on high heat.  Reduce heat and chook for 18 minutes.
Remove cooker from heat. Allow to cool naturally.
Open cooker. Discard bay leaves. Serve hot.
Beautiful


Ingredients:
"cognac"

Directions:
"Layer the two ingredients in a short brandy snifter or cordial glass, and enjoy."
Roasted Asparagus and Mushrooms
Category: side-dish
By leo67

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Ingredients:
1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C).  Lightly spray a cookie sheet with vegetable cooking spray. Place the asparagus and mushrooms in a bowl.  Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well.  Lay the asparagus and mushrooms out on the prepared pan in an even layer.  Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 37.9
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 4.3 g
Sugars: 2 g
Dietary fiber: 2 g
Protein: 2.8 g
Sodium: 83.5 mg
Lemon Mint Butter (Bbq)


Ingredients:
unsalted butter, of fresh mint, garlic clove, lemon juice, lemon zest

Directions:
"In small bowl, cream butter, stir in mint, garlic, lemon juice and salt and pepper to taste. With spatula, spread down a large piece of waxed paper and using paper as a guide, roll butter mixture into 1-1/2 inch (4 cm] wide cylinder. Wrap with paper and refrigerate at least 1 hour or freeze to have on hand through the barbecue season."
Grape Relish


Ingredients:
grapes, shallots, fresh thyme, sherry wine vinegar, sugar, baguette

Directions:
In a medium bowl combine the chopped grapes, shallot, thyme, sherry vinegar, sugar, oil, salt and pepper. Transfer to a small serving bowl and set aside. Makes 2 cups.
To make the crostini, preheat the oven to 350°F Spread baguette slices on a baking sheet and toast until crisp, about 10 minutes. Let cool.
Simple Honey Hot Chocolate


Ingredients:
cocoa powder, sugar, honey, milk, cinnamon

Directions:
Mix the first 3 ingredients and 1 tablspoon of the milk together in a mug until smooth.
Heat the remaining milk in a small saucepan over medium heat just until you start to see small bubbles around the edges - do not boil.
Add heated milk to mug and top with a sprinkling of cinnamon over the top!
Moist Spicy Turkey Burgers
Category: meat-and-poultry
By Meera

Since I love food with lots of flavor and spice, this recipe is definitely a winner! Very moist and full of flavor.

Ingredients:
1 pound ground turkey
¼ cup dry bread crumbs
1  onion, finely chopped
1  green onion, chopped
1  egg
2 cloves garlic, minced
2 tablespoons parsley paste
1 ½ tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce (such as Tabasco®)
½ teaspoon salt

Directions:
Mix ground turkey, bread crumbs, onion, green onion, egg, garlic, parsley paste, Worcestershire sauce, hot pepper sauce, and salt together in a bowl. Cover bowl with plastic wrap. Refrigerate at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Form turkey mixture into 4 patties; arrange in a baking dish. Bake turkey burgers in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 4 burgers

Calories: 260.4
Fat: 10.1 g
Saturated fat: 2.6 g
Carbohydrates: 14.3 g
Sugars: 3.7 g
Dietary fiber: 1.4 g
Protein: 25.6 g
Cholesterol: 124.6 mg
Sodium: 707.4 mg
Turkey Chow Mein


Ingredients:
onion, celery, garlic, chicken broth, cornstarch, cold water, oyster sauce, soy sauce

Directions:
In a large skillet, cook onion in oil over medium heat about 5 minutes.
Add celery and garlic and cook 5 minutes more.
Add turkey, mixed vegetables, broth and peas; cover and cook 5 minutes.
Mix remaining ingredients together and add to skillet.
Turn heat up to medium high.
Cook, stirring constantly 2 to 3 minutes until sauce is boiling and thickened.
Serve over chow mein noodles with rice and additional soy sauce if desired.
Indian Tomato Chicken
Category: world-cuisine
By SHECOOKS2

Chicken pieces coated with many fragrant spices like turmeric, cardamom and cloves, then simmered in a tomato sauce. This dish is a family favorite. I have also taken it to potlucks and served it to guests in my home. Everyone asks for the recipe. It is a great slow cooker meal, too.

Ingredients:
1 large onion, chopped
4 cloves garlic, chopped
1 slice fresh ginger root
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon ground cardamom
1 (1 inch) piece cinnamon stick
¼ teaspoon ground cloves
2  bay leaves
¼ teaspoon ground nutmeg
6  skinless chicken thighs
1 (14.5 ounce) can whole peeled tomatoes, crushed

Directions:
Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes. Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated. Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 133.6
Fat: 5.4 g
Saturated fat: 1.1 g
Carbohydrates: 6.9 g
Sugars: 2.8 g
Dietary fiber: 1.6 g
Protein: 14.7 g
Cholesterol: 57.3 mg
Sodium: 546.9 mg
Crabmeat Cannelloni Like Sal & Judy's


Ingredients:
crawfish tails, lump crabmeat, romano cheese, fresh Italian parsley, egg, garlic cloves, lemon peel, green onion, green onion, garlic cloves, butter, olive oil, all-purpose flour, parmesan cheese, fresh ground black pepper, salt

Directions:
Directions for Cannelloni:
Cook cannelloni according to package directions and drain.
Place cannelloni in a single layer on a sheet of greased foil.
Meanwhile, preheat oven to 350°F.
In a medium bowl combine crawfish, crabmeat, 3/4 cup of the Italian cheese, 1 cup whipping cream, parsley, egg, garlic, and lemon peel.
Using a small spoon, fill cannelloni with crawfish/crabmeat mixture.
Arrange filled cannelloni in an ungreased 13x9 inch baking dish.
Pour Garlic Cream Sauce over filled cannelloni.
Bake, covered, for 25 minutes.
Sprinkle with the remaining 1/2 cup Italian cheese.
Bake, uncovered, about 10 minutes more or until heated through and cheese is melted.
If desired, garnish with green onions and more parmesan cheese.
Directions for Garlic Cream Sauce:
In a medium saucepan cook green onions and garlic in hot butter until tender and fragrant.
Stir in the flour.
Add milk all at once; cook and stir until thickened and bubbly.
Stir in the cream, black pepper, and salt.