I need recipes!!?!
Ingredients: 3-4 lbs catfish filets
1 cup yellow mustard
1 cup Louisana Hot Sauce (or subsitute 1/2 cup of Tabassco)
3 cups yellow corn flour
1 cup white regular flour
Tony Chachere's seasoning
1 gal vegtable oil (any kind)
and, 1 large black iron pot (for frying)
Procedure: In a bowl mix the mustard and hot sauce. In a larger bowl or pan, mix the flour. Add about 3-4 tablespoons of Tony's to the flour. Take the catfish and dip it into the mustard mix. Make sure it is completly covered with the mix. Shake off the excess mustard mix, you can run your fingers across it to take it off. Next, take the catfish and put it into the flour mixture; make sure you coat it very well, then lay it out on wax paper. After you've done this with all of the fish, sprinkle the fish with Tony's (optional).
Heat the oil in your black iron pot to 350 degrees (do not go any hotter). Slowly add fish and fry until golden brown. The fish will float when done. Do not put more than 4-5 pieces in at one time. Take out and place on pan lined with brown paper bag or paper towels. You may want to sprinkle again with Tony's.
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New Orleans Doughnuts
1 pkg. Active dry yeast
1/2 cup sugar
2 eggs
7 cups all-purpose flour
oil for frying
1 1/2 cups warm water
1 teaspoon salt
1 cup undiluted evaporated milk
1/4 cup soft shortening
confectioner's sugar
In large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs and milk. Blend with rotary beater. Add 4 cups of the flour; beat smooth. Add shortening; beat in remaining flour. Cover and chill overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2-inch squares. Deep fry at 360 degrees 2 to 3 minutes or until lightly browned on each side. Drain on paper towels. Sprinkle heavily with confectioner's sugar. Makes about 5 dozen. Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occasionally.
Shrimp Etouffee
1 lb. salted butter
3 cups diced yellow onion
2 tsp. granulated garlic
2 tsp. white pepper
1 tsp. red pepper
1 tsp. salt
2 tsp. chicken base
3/4 cup flour, sifted
1 qt. water
1 lb. cooked shrimp (90-110 ct.)
Chopped green onions for garnish
Saute diced onion, garlic, white pepper, red pepper, salt, and chicken base in salted butter. Cook until onions are tender, then whisk in flour and cook until golden brown. Start adding water gradually and whisk constantly. Cook for another 20 minutes until thick, whisking every few minutes. Add cooked shrimp and toss to mix well. Cook for another 2 minutes to thoroughly heat shrimp. Serve immediately over hot rice and garnish with green onions.
Serves 6-8
LONE STAR'S BLACK BEAN SOUP
1/4 c diced red onion
1 cans, 15 oz each, black beans
2 tsp chopped pickled jalapeno slices
1 tsp sugar
1 tsp cider or wine vinegar
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp cayenne pepper
1/2 tsp chili powder
pour all ingredients into saucepan. mix well. bring to a boil, then reduce heat to low and simmer abut 1 hour, covered, adding water if necessary or to obtain the thickness you prefer. serve garnished with red onion, jalapeno slices and sour cream in each bowl.
THIS IS SOOO GOOD AND EASY!!!
EASY TACO PIE
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1.25 ounces) taco seasoning mix
1 can (4.5 ounces) chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick? mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
salsa (any variety)
Sour cream, if desired
1. Heat oven to 400oF. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
GREEN BEANS AND PORTOBELLO MUSHROOMS SAUTE
1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry
Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.
BAKED BEANS WITH BACON AND RED ONION
6 cups prepared barbecued baked beans, any brand -- the large can
3 slices bacon, chopped, 1/2-inch pieces
1 medium red onion, finely chopped
1/4 cup brown sugar, a couple of handfuls
1 teaspoon coarse black pepper
2 tablespoons chopped parsley leaves, optional
Preheat oven to 425 degrees F.
Pour beans into casserole dish and place in oven.
In a small nonstick skillet, cook bacon over medium high heat 2 to 3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle the brown sugar and black pepper over the onions.
Bake beans with toppings 10 minutes longer. Garnish the beans with parsley and serve.
HOME FRIES WITH PEPPERS AND ONIONS
2 1/2 pounds red skinned potatoes
3 tablespoons extra-virgin olive oil
1 green bell pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon grill seasoning (recommended: McCormick's Montreal Steak Seasoning)
2 teaspoons sweet paprika
Preheat oven to 500 degrees F.
Coarsely chop potatoes and transfer to a nonstick cookie sheet. Toss with oil, peppers, onions and seasonings and place in the oven 25 minutes, turning twice with spatula. Serve hot.
Soup:
1 lb of italian sausage (sweet mid or hot)
1 package of sweet italian turkey sausage links, as in hot dog size(or just regular sausage links)
1/2 lb of orzo (half of a lb package, roughly)
2 cartons of Swanson chicken broth, or beef
2-3 cups of water
half stick of BUTTER (not margerine, you will lose the flavor)
Any kind of vegetable that you would like that goes well with soup (i.e. corn, greenbeans, beans of all sorts, mushrooms, etc.)
Cook the ground sausage with some garlic or seasoning of your choice if wanted, or no seasoning at all. Add 1 cup of water and the sausage links. Cook the sausage until the sausage is almost cooked through: remove and slice CAREFULLY! The sausage is really tender and tends to get squeezed out of the wrapping. Add the rest of the water, chicken broth and vegetables of your choosing. Cook until just about ready, then add the orzo and let cook for 8-10 minutes. Serve with slice french bread for dipping purposes!
I cooked with oregano, italian seasoning, basil (fresh), thyme (fresh), and bay leaves (2, fresh.)
Here's another that would be fun for your toddler.
Upside down Pizza
Ground beef, seasonings, pizza sauce, and a mixture of eggs, milk, salt, and flour (2 eggs, 1 cup of milk, 1 cup of flour, and 1 tsp. of salt) and 1/2 onion, chopped. Also get a couple (2-3) bags of your favorite shredded cheeses.
Cook the meat with onions (onions are optional) until browned. Drain the grase and mix with the pizza sauce. Add to bottom of a dish (casserole would be fine) and sprinkle your favorite shredded cheeses (eyeball how much you want to use). Meanwhile, mixing the dough mixture and pouring on top of the beef and cheese (make sure it spreads over all the beef and cheese). Sprinkle some more cheese, not too much, on top to give a nice cheesy "crust".
Pop into a 350 degree oven and bake for 30 minutes. Let the dough settle (there will be air bubbles) then cut into blocks and serve on a plate, while sprinkling a little more cheese on the top (parmesan, of course.) Enjoy!
Answers: Big Daddy's Special Fried Catfish
Ingredients: 3-4 lbs catfish filets
1 cup yellow mustard
1 cup Louisana Hot Sauce (or subsitute 1/2 cup of Tabassco)
3 cups yellow corn flour
1 cup white regular flour
Tony Chachere's seasoning
1 gal vegtable oil (any kind)
and, 1 large black iron pot (for frying)
Procedure: In a bowl mix the mustard and hot sauce. In a larger bowl or pan, mix the flour. Add about 3-4 tablespoons of Tony's to the flour. Take the catfish and dip it into the mustard mix. Make sure it is completly covered with the mix. Shake off the excess mustard mix, you can run your fingers across it to take it off. Next, take the catfish and put it into the flour mixture; make sure you coat it very well, then lay it out on wax paper. After you've done this with all of the fish, sprinkle the fish with Tony's (optional).
Heat the oil in your black iron pot to 350 degrees (do not go any hotter). Slowly add fish and fry until golden brown. The fish will float when done. Do not put more than 4-5 pieces in at one time. Take out and place on pan lined with brown paper bag or paper towels. You may want to sprinkle again with Tony's.
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New Orleans Doughnuts
1 pkg. Active dry yeast
1/2 cup sugar
2 eggs
7 cups all-purpose flour
oil for frying
1 1/2 cups warm water
1 teaspoon salt
1 cup undiluted evaporated milk
1/4 cup soft shortening
confectioner's sugar
In large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs and milk. Blend with rotary beater. Add 4 cups of the flour; beat smooth. Add shortening; beat in remaining flour. Cover and chill overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2-inch squares. Deep fry at 360 degrees 2 to 3 minutes or until lightly browned on each side. Drain on paper towels. Sprinkle heavily with confectioner's sugar. Makes about 5 dozen. Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occasionally.
Shrimp Etouffee
1 lb. salted butter
3 cups diced yellow onion
2 tsp. granulated garlic
2 tsp. white pepper
1 tsp. red pepper
1 tsp. salt
2 tsp. chicken base
3/4 cup flour, sifted
1 qt. water
1 lb. cooked shrimp (90-110 ct.)
Chopped green onions for garnish
Saute diced onion, garlic, white pepper, red pepper, salt, and chicken base in salted butter. Cook until onions are tender, then whisk in flour and cook until golden brown. Start adding water gradually and whisk constantly. Cook for another 20 minutes until thick, whisking every few minutes. Add cooked shrimp and toss to mix well. Cook for another 2 minutes to thoroughly heat shrimp. Serve immediately over hot rice and garnish with green onions.
Serves 6-8
LONE STAR'S BLACK BEAN SOUP
1/4 c diced red onion
1 cans, 15 oz each, black beans
2 tsp chopped pickled jalapeno slices
1 tsp sugar
1 tsp cider or wine vinegar
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp cayenne pepper
1/2 tsp chili powder
pour all ingredients into saucepan. mix well. bring to a boil, then reduce heat to low and simmer abut 1 hour, covered, adding water if necessary or to obtain the thickness you prefer. serve garnished with red onion, jalapeno slices and sour cream in each bowl.
THIS IS SOOO GOOD AND EASY!!!
EASY TACO PIE
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1.25 ounces) taco seasoning mix
1 can (4.5 ounces) chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick? mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
salsa (any variety)
Sour cream, if desired
1. Heat oven to 400oF. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
GREEN BEANS AND PORTOBELLO MUSHROOMS SAUTE
1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry
Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.
BAKED BEANS WITH BACON AND RED ONION
6 cups prepared barbecued baked beans, any brand -- the large can
3 slices bacon, chopped, 1/2-inch pieces
1 medium red onion, finely chopped
1/4 cup brown sugar, a couple of handfuls
1 teaspoon coarse black pepper
2 tablespoons chopped parsley leaves, optional
Preheat oven to 425 degrees F.
Pour beans into casserole dish and place in oven.
In a small nonstick skillet, cook bacon over medium high heat 2 to 3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle the brown sugar and black pepper over the onions.
Bake beans with toppings 10 minutes longer. Garnish the beans with parsley and serve.
HOME FRIES WITH PEPPERS AND ONIONS
2 1/2 pounds red skinned potatoes
3 tablespoons extra-virgin olive oil
1 green bell pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon grill seasoning (recommended: McCormick's Montreal Steak Seasoning)
2 teaspoons sweet paprika
Preheat oven to 500 degrees F.
Coarsely chop potatoes and transfer to a nonstick cookie sheet. Toss with oil, peppers, onions and seasonings and place in the oven 25 minutes, turning twice with spatula. Serve hot.
Soup:
1 lb of italian sausage (sweet mid or hot)
1 package of sweet italian turkey sausage links, as in hot dog size(or just regular sausage links)
1/2 lb of orzo (half of a lb package, roughly)
2 cartons of Swanson chicken broth, or beef
2-3 cups of water
half stick of BUTTER (not margerine, you will lose the flavor)
Any kind of vegetable that you would like that goes well with soup (i.e. corn, greenbeans, beans of all sorts, mushrooms, etc.)
Cook the ground sausage with some garlic or seasoning of your choice if wanted, or no seasoning at all. Add 1 cup of water and the sausage links. Cook the sausage until the sausage is almost cooked through: remove and slice CAREFULLY! The sausage is really tender and tends to get squeezed out of the wrapping. Add the rest of the water, chicken broth and vegetables of your choosing. Cook until just about ready, then add the orzo and let cook for 8-10 minutes. Serve with slice french bread for dipping purposes!
I cooked with oregano, italian seasoning, basil (fresh), thyme (fresh), and bay leaves (2, fresh.)
Here's another that would be fun for your toddler.
Upside down Pizza
Ground beef, seasonings, pizza sauce, and a mixture of eggs, milk, salt, and flour (2 eggs, 1 cup of milk, 1 cup of flour, and 1 tsp. of salt) and 1/2 onion, chopped. Also get a couple (2-3) bags of your favorite shredded cheeses.
Cook the meat with onions (onions are optional) until browned. Drain the grase and mix with the pizza sauce. Add to bottom of a dish (casserole would be fine) and sprinkle your favorite shredded cheeses (eyeball how much you want to use). Meanwhile, mixing the dough mixture and pouring on top of the beef and cheese (make sure it spreads over all the beef and cheese). Sprinkle some more cheese, not too much, on top to give a nice cheesy "crust".
Pop into a 350 degree oven and bake for 30 minutes. Let the dough settle (there will be air bubbles) then cut into blocks and serve on a plate, while sprinkling a little more cheese on the top (parmesan, of course.) Enjoy!
I have alot of great authentic recipes for Mexican food mild to extra spicy and they are not coming from some food network or web site. coming straight from mt mother n law in Mexico if you are interested i have recipes for all meat from El pastor (pork tacos to die for) chicken tamales that will knock your socks off or a beef soup that will leave you coming back for more just hit me up my e-mail is heather.agustin@yahoo.com and my yahoo id is the same
What kind of recipes?
Here is a link for you.....
http://www.recipezaar.com/
As Heather said you need to give us some parameters, as we all have tons of them. However, allrecipes.com is a good place to start, a lot of recipes from home cooks. Myrecipes.com is a good one too, they put together meal ideas and shopping lists.
recipes.com
has a really large array of regular and ethnic meals.....
2 lbs chicken breasts
2 large carrots, sliced
2 celery ribs, chopped
1/4 chopped onion
1 teaspoon poultry seasoning
2 bay leaves
salt
pepper
46 ounces chicken broth
1/4 cup butter
3 cups milk
2 cups baking mix
2/3 cup milk
2 teaspoons flour
water
Put chicken, carrots, celery, onion and seasonings into chicken broth and boil.
Remove chicken from broth and set aside. Discard bay leaves.
Add 3 cups of milk and butter to to broth and bring to almost boil.
Mix flour with enough water for thin solution and add to broth. Stir well.
Reduce heat and simmer 15 minute to thicken.
Stir baking mix and 2/3 cups of milk into a soft dough. Drop 8 spoonfuls directly into liquid. When the dumplings begin to sink return chicken mixture to pot.
Carefully stir and drop 8 more spoonfuls of dumpling mix on top. Cook uncovered 10 minutes over low heat. Cover and cook 10 minutes longer.
Salad
2 philly cheese steaks, cheese steak beef burgers (in the freezer section)
1/2 medium onion, sliced into rings
1 cup button mushrooms, sliced
1 teaspoon McCormick's Montreal Brand steak seasoning
1/2 cup monterey jack cheese or monterey jack pepper cheese, grated
4 cups romaine lettuce, shredded
1 large tomato, chopped (optional)
Dressing
1/4 cup mayonnaise
3 tablespoons milk
1 tablespoon white vinegar
1 tablespoon Lipton Onion Soup Mix
1/2 teaspoon McCormick's Montreal Brand steak seasoning (**)
Not the one? See other Philly Cheese Steak Salad Recipes
In a small bowl mix all the dressing ingridients and refrigerate until needed.
Heat a large, non-stick skillet over medium-high heat until hot.
Add the first 4 ingridients, and cook until beef has browned.
On a large serving platter, spread out the lettuce.
Top with the browned meat mixture, tomatoes, cheese, then dressing, and serve.
*If you can't find this just use thinly sliced steak or ground beef.
**It is best to let the dressing sit for at least 3 hours or over night before using.
1 tablespoon mustard powder
1 tablespoon sugar
2 teaspoons salt
4-5 tablespoons vegetable oil
4 cups onions, thinly sliced and separated into rings
1 lb fresh mushrooms, thinly sliced lengthwise
2 lbs filet of beef, trimmed of all fat
1 teaspoon fresh ground black pepper
1 pint sour cream
Not the one? See other Beef Stroganov (Sauteed Beef in Sour-Cream Sauce) Recipes
< 60 mins One-Dish Meal
Russian One-Dish Meal
Beef Steaks One-Dish Meal
Dinner Party One-Dish Meal
Reduced Carbohydrates One-Dish Meal
In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) to form a thick paste.
Let the mustard rest at room temperature for about 15 minutes.
Heat 2 tbsp of the oil in a heavy 10" to 12" skillet over high heat until a light haze forms above it.
Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
Stirring from time to time, simmer 20-30 minutes, or until vegetables are soft.
Drain them in a sieve, discard the liquid and return the mixture to the skillet.
With a large, sharp knife cut the fillet across the grain into 1/4" wide rounds.
Lay each round on a board and slice them into 1/4" wide strips.
Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
Drop in half of the meat and, tossing the meat constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.
With a slotted spoon transfer the meat to the vegetables in the other skillet, and fry the remaining meat the same way, adding more oil if needed.
When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and mustard paste.
Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
Taste for seasoning.
To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.
I love getting my recipes from southernfood.about.com! They have great recipes that I grew up eating.
OK! one website I'll give you that have everything....
Just go on search of what you want and they have it!!
http://allrecipes.com/
Here's an easy recipe for Cranberry Pork Chops
INGREDIENTS
1/3 cup fresh or frozen cranberries, chopped
2 tablespoons orange marmalade
1/8 teaspoon ground cloves
2 pork chops
salt and pepper to taste
2 tablespoons honey
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish.
In a bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture.
Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.
You should go to the food net works web site, since you did not say what type of recipes you need.
How bout... Easy Chicken Fajitas
Boneless Chicken breast (sliced Thin)
Green Pepper (sliced)
1 can sliced mushrooms (can omit)
Onion (Sliced)
Garlic Powder
Seasoned salt
1/4 to 1/2 cup teriyaki sauce
1 pack Flour or corn tortillas
shredded cheese
sour cream
Place small amount of oil in large skillet and saute vegetables, season to taste.In another skillet saute chicken with teriyaki sauce till chicken is no longer pink, season to taste.Put tortillas between two damp paper towels and microwave 45-60 seconds till soft. Assemble chicken,peppers+onions,cheese and sour cream on each tortilla. yum! (In a hurry put chicken and veggies together with teriyaki sauce and seasonings and cook in same skillet.)
My Daughter makes Fajita Nachos with the leftovers...
Put Chicken and green pepper mixture in large bowl. put on shredded cheese to cover the top. Microwave 2 or 3 minutes. Put 1 or 2 Tablespoons of sour cream on top.eat with tortilla chips. Makes a great lunch
Or
Meat Balls
1 lb ground beef
1/4 cup milk
2 eggs
1/2 to 3/4 cup seasoned bread crumbs
1/4 cup parmesan cheese
1/4 parsley flakes
Garlic powder,salt and pepper
mix all together and form into balls. fry in a little oil till no longer pink inside. add them to Pasta sauce and simmer .
Spaghetti sauce
1lb ground beef
1 can pasta sauce
1 fresh garlic clove (diced finely)
1/2 green pepper (diced into cubes)
1 sml. onion (diced into cubes)
2 - italian sauceges (cooked and diced into cubes)
salt/pepper/oregano/parsley-dried herbs
brown ground beef, till cooked, drain
add to pot
add in diced garlic, green pepper, onion, stir until softened,
add seasonings
add cooked diced saucege
add can of pasta sauce (garlic and herbs flavour I use-Your Choice)
Stir, leave to simmer
cook spaghetti
make garlic bread, salad
ENJOY*
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Delicious Crockpot(slowcooker) Roast Beef
2-cloves - fresh garlic -chopped & put on the bottom of crockpot dish
add roast beef
pour 1cup balsamic vinegar over meat, cover..cook on low 7-8hrs
make rice or potatoes and gravy, with veggy of your choice(carrots/peas...) serve*
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Pita bread Pizzas
2 tbsp for each pita of Pasta sauce ontop of pita bread
grated cheese ontop
sliced meat (ham, or turkey, or chicken, or roast beef, kolbassa...whatever you choose)
a lil more grated cheese
cook 425F oven for 8-10min*
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