xiaoxl/recipe_data huggingface dataset:
Classic Swiss Steak


Ingredients:
all-purpose flour, black pepper, salt, canola oil, canola oil, garlic, celery, onion, fresh mushrooms, canned tomato, water

Directions:
Preheat oven to 350 degrees Fahrenheit.
Place steak between pieces of waxed paper and pound meat on each side with a mallet to ensure tenderness.
Cut meat into bite-size pieces.
Combine flour, pepper, and salt; dredge meat in mixture.
Heat the 1 tablespoon canola oil in a skillet and brown meat; drain and place in a 2-1/2 quart casserole or baking dish.
Heat the 1 teaspoon canola oil in a skillet and saute garlic, celery and onion for 2 minutes, then add mushrooms. Continue to cook until onions become translucent.
Add tomatoes and mix thoroughly.
Place vegetables on top of meat.
Combine water and steak sauce; pour over vegetables.
Cover and bake at 350 degrees Fahrenheit for 1-1/2 hours or until the meat is tender.
Potato, Bacon and Sauerkraut Patties


Ingredients:
bacon, onion, mashed potatoes, sour cream, sauerkraut, egg, brown sugar, caraway seed, fresh ground pepper, salt

Directions:
Heat 1 teaspoon of oil in a large (preferably non-stick] pan, add the bacon and cook for about a minute, then add the onions and cook for another minute, or until the onion is just beginning to soften.  Put the pan aside for use later in cooking the patties.
In a medium-to-large bowl, combine the mashed potato, (optional] sour cream, the well-drained Edgell Sauerkraut, the egg, the cooked onion and bacon, the brown sugar, the caraway seeds and freshly ground black pepper, and (if necessary] salt, and mix well to combine all the ingredients.
Shape the mixture into 1/2 cup patties. Heat 2 tablespoons of oil in the pan used for cooking the bacon and onions, add the patties and cook for 2-3 minutes on each side or until golden brown.
Serve as part of a "big breakfast" or with barbecued sausages.
TIP: Chopped fresh herbs such as parsley or thyme can be added in step 2.
Pumpkin Caramel Trifle


Ingredients:
water, egg, milk, ground cinnamon, pecans

Directions:
HEAT oven to 375°F Coat 13x9-inch baking pan with no-stick spray.
PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl.
LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers.
SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.
Dill and Lemon Mayo Chicken


Ingredients:
boneless skinless chicken breasts, mayonnaise, dried dill weed, garlic powder, ground black pepper, seasoning salt, lemon juice

Directions:
Preheat oven to 400 degrees F (200 degrees C].
Pound chicken breasts to 1/4 inch thick. In a medium size bowl, stir together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice. Mix well.
Dip chicken breasts in mayonnaise mixture (let excess drip off], then dip in crumbs to coat well. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 minutes or until chicken is lightly browned and no longer pink inside.
(Can use pork chops instead of chicken as well -- turns out delicious!].
Mel's Oatmeal, Pb, Chocolate Chip Cookies


Ingredients:
butter, creamy peanut butter, brown sugar, granulated sugar, egg, vanilla, flour, baking soda, salt, cream of tartar, quick oats, chocolate chips

Directions:
Cream together the butter, peanut butter, brown sugar and granulated sugar.
Add egg and beat together well.
Sift flour, baking soda, salt and cream of tartar together.
Add flour mixture to creamed mixture and mix well.
Fold in oatmeal and chocolate chips.
Form dough into balls and place on baking sheet.  Flatten with fork in a criss cross pattern.
Bake at 350F for 10-12 minutes.
Let cool in pan for 5 minutes before removing to wire rack to cool completely.
Parchment Baked Salmon
Category: main-dish
By tiger77

Salmon baked in parchment paper is the best way to steam in great taste.

Ingredients:
1 (8 ounce) salmon fillet
salt and ground black pepper to taste
¼ cup chopped basil leaves
olive oil cooking spray
1  lemon, thinly sliced

Directions:
Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C). Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top. Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet. Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 174.6
Fat: 6.9 g
Saturated fat: 1.4 g
Carbohydrates: 6.1 g
Dietary fiber: 2.7 g
Protein: 24.8 g
Cholesterol: 49.9 mg
Sodium: 48.3 mg
Grilled Steaks With Martini Twist


Ingredients:
green onion, olive oil, lemon peel, peppercorn, lemon peel strip, onion

Directions:
Mix green onions, gin, oil and lemon peel together in plastic bag, add steaks, marinde in frig. for about 30 minute.
Discard marinade, press pepper corns into both sides of the steak.
Grill until cooked to your desired doneness.
Garnish steaks with olives, lemon strips and sliced onion.
Smoked Chicken And Pumpkin Risotto


Ingredients:
peanuts, pumpkin, onion, olive oil, long grain white rice, fresh basil, mixed spice

Directions:
In a heavy saucepan fry the chopped peanuts, and the diced pumpkin in oil over moderate heat, stirring occasionally, until the peanuts are golden, about 2 minutes.
With a slotted spoon, transfer peanuts and pumpkin to a bowl.
Add the rice to oil in a pan and cook over a moderately low heat, stirring every minute.
Add the chopped onions, the diced smoked chicken and the mixed spice, fry for further 2 minutes.
Add the chicken stock and bring to boil.
Cover the rice and cook over very low heat until water is absorbed and rice is tender, about 13 minutes.
Add 1/4 cup double cream and reduce for 2 minutes.
Remove pan from heat and let the rice stand undisturbed for 5 minutes.
Meanwhile, finely chop basil.
Fluff rice with a fork and stir in the basil, peanuts and pumpkin, season with salt and white pepper.
Seared Tuna Patties


Ingredients:
tuna in water, onion, potato, egg

Directions:
Drain tuna., Remove the skin from the potato and break it up with a fork., Mix tuna with onion, egg and potatoe., Add a little salt and pepper., Shape into medium sized patties., Pour bread crumbs into a dish and roll patties in bread crumbs., Deep fry in hot oil until browned Serve with ketchup.
Chicken Pizzaiola
Category: world-cuisine
By KXR173

This mouth-watering chicken and potato dish satisfies all your taste buds!

Ingredients:
1 tablespoon olive oil
4  skinless, boneless chicken breast halves - pounded thin
¼ teaspoon salt
¼ teaspoon black pepper
3  potatoes, peeled and quartered
2  green bell peppers, cut into strips
2 teaspoons dried oregano
1 teaspoon onion powder
¼ teaspoon crushed red pepper flakes
1 (14.5 ounce) can diced tomatoes
3 tablespoons tomato paste
1 (14.5 ounce) can chicken broth

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray. Heat the oil in a large skillet over medium heat. Season the chicken breasts on both sides with the salt and pepper. Cook the chicken in the hot oil until completely browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking dish; cover tightly with aluminum foil. Place the potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until the vegetables soften, 10 to 15 minutes. Add the tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over the chicken breasts; tightly cover again with the aluminum foil. Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 315.5
Fat: 6.1 g
Saturated fat: 1.2 g
Carbohydrates: 37.4 g
Sugars: 6.9 g
Dietary fiber: 6.3 g
Protein: 27.3 g
Cholesterol: 58.5 mg
Sodium: 460.7 mg
Perfect Coconut Macaroons
Category: desserts
By circoit

After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.

Ingredients:
1 (14 ounce) package sweetened, flaked coconut
⅓ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
1 pinch salt
3  egg whites, room temperature
8 ounces semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds. Beat egg whites in a bowl until soft peaks form. Fold coconut mixture into egg whites until just combined. Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet. Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes. Line baking sheet with new piece of parchment paper. Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 20 mins
Yields: 18 macaroons

Calories: 178.2
Fat: 9.8 g
Saturated fat: 8 g
Carbohydrates: 23.2 g
Sugars: 18.5 g
Dietary fiber: 2.9 g
Protein: 1.9 g
Sodium: 72.7 mg
V's Fried Mashed Potatoes
Category: side-dish
By Agent V

Add some oomph to those boring mashed potatoes!

Ingredients:
6  red potatoes, halved
1 pinch garlic powder, or to taste
salt to taste
¼ cup butter
2 tablespoons olive oil, or as needed

Directions:
Place potatoes into a large pot and cover with salted water. Season water with garlic powder and bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer potatoes to a large skillet over medium-high heat. Mash potatoes in the hot skillet and add butter and garlic powder. Form mashed potatoes into a large patty and coat the edges with olive oil, allowing oil to pour under the patty. Cook until bottom is golden brown, 5 to 10 minutes. Break patty using a wooden spoon and fold crisp bottom through the potatoes. Repeat cooking the bottom and folding into the mashed potatoes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 385.9
Fat: 18.7 g
Saturated fat: 8.3 g
Carbohydrates: 51 g
Sugars: 3.3 g
Dietary fiber: 5.5 g
Protein: 6.2 g
Cholesterol: 30.5 mg
Sodium: 139.8 mg
Lemon Butter
Category: side-dish
By dramstad

Serve this thick and creamy, lemon-flavored butter warm over gingerbread or blueberry muffins. You can also top ice cream with it! This recipe will also work with margarine instead of butter.

Ingredients:
¼ cup white sugar
1 tablespoon cornstarch
¼ teaspoon grated lemon zest
½ cup water
1 tablespoon lemon juice
2 teaspoons butter

Directions:
In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes. Remove the sauce from the heat and stir in the butter. Serve warm.

Prep time: 8 mins
Cook time: 2 mins
Total time: 10 mins
Yields: 8 tablespoons

Calories: 74.9
Fat: 2 g
Saturated fat: 1.3 g
Carbohydrates: 14.7 g
Sugars: 12.6 g
Cholesterol: 5.4 mg
Sodium: 14.6 mg
Gilligan's Island Steamer


Ingredients:
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Directions:
Combine ingredients in pitcher and steam until hot., Top with whipped cream and caramel sauce.
Clay Pot Chicken Rice - Without the Clay Pot!


Ingredients:
long grain rice, water, garlic, onions, oyster sauce, dark soy sauce, boneless skinless chicken, white pepper, shallots, scallions

Directions:
Wash the rice, then stir in the rest of the ingredients except for the garnishes.
Cook the mixture in a rice-cooker as you normally would for rice.
Garnish the cooked rice with the shallots and spring onion.
If you like, drizzle a little more dark soy sauce over and serve.
Oatmeal Cookies With White Chocolate & Cranberries


Ingredients:
butter, light brown sugar, egg, vanilla, rolled oats, all-purpose flour, baking powder, baking soda, salt, white chocolate, dried cherries, raisins

Directions:
1. Line 2 large rimless baking sheets with parchment paper or silicone mats, or grease; set aside.
2.  In a large bowl, beat butter with brown sugar until fluffy; beat in the egg and vanilla. In a separate bowl, whisk together the oats, flour, baking powder, baking soda and salt; stir into the butter mixture in 2 additions until blended. Stir in the chocolate and cranberries.
3.  Cover and refrigerate for 30 minutes. Scoop by tablespoons (15 mL] into mounds, set 2-inches (5 cm] apart on prepared baking sheets. Roll each mound into a ball; with a fork, press down to about 1/2-inch (1.25 cm] thickness.
4.  Bake in bottom and top thirds of 350°F (180°C] oven until cookies are golden brown underneath and edges are crisp, about 12 to 15 minutes. Switch and rotate the baking sheets halfway through the baking to ensure even cooking.
5.  Let cookies rest on the baking sheets to firm up, about 3 minutes, before transferring to racks to cool. (Make-ahead: Store at room temperature in an airtight container for up to a week. Freeze for longer storage - up to 1 month if nobody in the house knows about them.
Chinese Chicken Salad & Dressing


Ingredients:
sugar, fresh ginger, fresh lemon juice, salt, dry mustard, soy sauce, garlic, canola oil, cracked black pepper, romaine lettuce, celery, sesame seeds

Directions:
Sift sugar& mustard together.
Slowly add vinegar until smooth (whisk].
Place mixture on top of double boiler (or use diffuser under a regular pot instead].
Cook& stir on low until sugar is melted.
Stir in soy sauce, ginger, garlic and blend well.
Stir in oils.
Add lemon juice, salt& pepper.
Remove from stove, cool and refrigerate at least 4 hours.
Combine salad ingredients and drizzle dressing over top.
Simple Sour Cream Biscuits


Ingredients:
biscuit mix, sour cream, water, milk

Directions:
Pre-heat oven to 450 degrees.
Lightly spray or grease cookie sheet.
In a large bowl, add biscuit mix.
In a measuring cup, measure sour cream.
In the same measuring cup, add water.
Stir well till it looks like milk.
Add to biscuit mix, knead with fingers.
On a floured surface, roll out dough balls into flour to about 1/2 inch thick. Cut with a cookie cutter or rim of a glass.
Bake for 10 minutes.
Dill Pickle Dip


Ingredients:
light cream cheese, dill pickles, onions, pickle juice, salt, dried dill weed

Directions:
"Mix all ingredients well,and chill for one hour to allow all flavors to blend.  This dip is phenomenal with Ruffles chips!"
Easy Beef Stroganoff
Category: pasta-and-noodles
By Colleen B. Smith

Easy to make. Reheats well. Very good, this is a favorite in our house. Total preparation time is 30 minutes!

Ingredients:
1 (12 ounce) package egg noodles, cooked and drained
6 ounces fresh mushrooms, sliced
1  onion, chopped
¼ cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour
2 cups beef broth
1 cup sour cream
salt and black pepper to taste

Directions:
Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain. Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan. Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper.  Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 601.9
Fat: 37.4 g
Saturated fat: 17.4 g
Carbohydrates: 36.1 g
Sugars: 1.8 g
Dietary fiber: 1.9 g
Protein: 28.9 g
Cholesterol: 148.3 mg
Sodium: 632.8 mg
Bailey's Irish Cream


Ingredients:
sweetened condensed milk, evaporated milk, vanilla extract

Directions:
Melt chocolate., Slowly add to condensed milk., Then add rest of ingredients., Bottle and store in refrigerator., Enjoy!
Chicken Corn Chowder (Disney Style)


Ingredients:
chicken breasts, russet potato, corn kernels, onion, red bell pepper, heavy whipping cream, milk, sugar, fresh parsley

Directions:
Bring chicken stock to a boil., Add milk, cream, chicken, potatoes, red peppers, onions, corn and sugar., Simmer for 40 minutes., Add parsley and hot sauce: simmer for 5 minutes., ENJOY!
Mom's Quick Tuna


Ingredients:
onion, tuna, salt, pepper, paprika, hot chili powder

Directions:
Spray a medium saucepan with nonstick cooking spray, and sauté the onion (use oil if you prefer].
Add the tuna and cook for 1 minute.
Add the salt, pepper, hot pepper, paprika and chili powder.
Cook for a few more minutes.
I serve this with pita bread, but you can make regular sandwiches if you like.
Caramel Popcorn with Marshmallow
Category: desserts
By Ashley Bluth

Marshmallows make this caramel popcorn stay soft and grand! Leftover caramel can be refrigerated and used later if warmed in the microwave.

Ingredients:
23  large marshmallows
2 cups brown sugar
¼ cup light corn syrup (such as Karo®)
1 cup butter
1 teaspoon vanilla extract
2 (3.5 ounce) packages microwave popcorn, popped

Directions:
Cook and stir the marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium-low heat until the marshmallows are completely melted, 5 to 7 minutes. Put the popcorn in a large bowl; pour the marshmallow mixture over the popcorn and gently stir with a big spoon to coat.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 561.6
Fat: 30 g
Saturated fat: 15.8 g
Carbohydrates: 74.5 g
Sugars: 50.2 g
Dietary fiber: 2.5 g
Protein: 2.9 g
Cholesterol: 61 mg
Sodium: 415.8 mg
Stuffed Cabbage Rolls


Ingredients:
cabbage, butter, onion, garlic, tomato sauce, water, allspice, brown sugar, cooked rice, ground beef

Directions:
Grease 9X13 dish.
Preheat oven to 350.
Bring lg.
pot salted water to boil.
Core cabbage and put it in the pot, cover and boil gently for 4 or 5 minutes.
Drain well and set aside.
Saute' onion and garlic in butter til soft.
Add tomato sauce, water, allspice, salt and pepper.
Simmer 15 minutes remove about 15 outer leaves of cabbage and set aside for wrapping rolls.
Chop remaining cabbage coarsely and spread over the bottom of the dish.
Sprinkle the brown sugar over cabbage and lightly salt and pepper it.
Put 3/4 sauce into a mixing bowl with the rice and beef and mix well.
Divide filling into approximately 12 parts and roll each in a leaf.
Place them seam side down on the chopped cabbage.
Spoon a little of remaining sauce on each roll.
Cover top with remaining leaves and bake for 1 hour.
Retro Ground Beef Casserole with Biscuits
Category: main-dish
By Lela

A retro 50's favorite dish my mom made all the time. The ground beef casserole is topped with biscuits.

Ingredients:
1  cooking spray
2 tablespoons canola oil
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
1 pound ground beef
4 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
2 cups beef broth
1 ½ teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground black pepper
1 cup buttermilk
3 cups baking mix (such as Bisquick® Heart Smart Pancake and Baking Mix)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish (such as Pyrex®) with cooking spray. Heat oil in a pan over medium-high heat. Add carrots, onions, and celery and saute until onions are translucent, 5 to 7 minutes. At the same time, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Move beef to one side of the skillet and melt butter over medium heat. Whisk in flour a little at a time until combined; whisk in milk, whisking constantly to prevent lumps. Stir in beef broth. Add sauteed vegetables, garlic salt, onion powder, garlic powder, and black pepper. Bring to a boil; cover and remove from heat. Add buttermilk to baking mix. Stir until a soft dough forms. Place on waxed paper. Roll to 1/2-inch thickness. Cut with a 2 1/2-inch round biscuit cutter dipped in baking mix. Pour the beef mixture into the prepared baking dish and top with biscuits. Bake in the preheated oven until biscuits are browned, 24 to 25 minutes.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 330.1
Fat: 26.8 g
Saturated fat: 9.7 g
Carbohydrates: 53.6 g
Sugars: 11.2 g
Dietary fiber: 1.6 g
Protein: 22.1 g
Cholesterol: 72.5 mg
Sodium: 1417.1 mg
Yellow Squash Patties
Category: side-dish
By RS787878

Top these delicious, cheesy squash patties with sour cream and a dash of hot sauce. Everyone will love them!

Ingredients:
8 medium yellow squash, shredded
1  onion, shredded
1 ½ tablespoons salt
1 cup all-purpose flour
½ cup cornmeal
1  egg, lightly beaten
1 cup shredded Cheddar cheese
ground black pepper to taste
1 tablespoon vegetable oil

Directions:
Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 servings

Calories: 150
Fat: 5.9 g
Saturated fat: 2.8 g
Carbohydrates: 18.8 g
Sugars: 0.8 g
Dietary fiber: 3.2 g
Protein: 6.2 g
Cholesterol: 27.6 mg
Sodium: 952.8 mg
Simple Garden Salad


Ingredients:
tomatoes, avocado, cucumber, iceberg lettuce

Directions:
Combine tomato, avocado and cucumber on top of lettuce., Top with salad dressing.
Tangerine Baked Dumpling Squash with Pine Nuts


Ingredients:
squash, pine nuts, tangerines, zest of, tangerine juice, brown sugar, butter, allspice

Directions:
Preheat oven to 375 degrees F.
Slice squash in half and remove seeds and fibers; place skin side up in a baking pan filled with 1/2-inch water.
Bake squash in preheated oven for 35-45 minutes or until tender.
Scoop flesh from squash and place in a bowl; mash.
Add remaining ingredients, stirring well, and place in a small casserole dish.
Place dish in oven and bake for 15-20 minutes or until heated through.
Serve hot.