xiaoxl/recipe_data huggingface dataset:
Surin's Coconut Soup


Ingredients:
canola oil, lemongrass, fresh ginger, garlic clove, Thai red curry paste, fish sauce, soy sauce, sugar, unsweetened coconut milk, boneless skinless chicken breasts, lime juice, salt, fresh cilantro leaves, scallions

Directions:
Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.
Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.
Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro and scallions.
VARIATION: THAI SHRIMP AND COCONUT SOUP. Substitute 1/4 pound peeled and deveined medium shrimp for the chicken in step 3.
Chicken & Pumpkin Tortilla (21 Day Wonder Diet: Day 21)


Ingredients:
chicken breast fillets, fresh coriander, low fat cottage cheese, green onions, lime juice, garlic clove, flour tortillas

Directions:
Combine chicken and seasoning in a small bowl.
Spray chicken with cooking oil.  Cook chicken on 1 side, in a medium heated frying pan for 5 minutes.  Turn chicken; add pumpkin.  Cook chicken and pumpkin, uncovered, about 5 minutes or until both are cooked.
Chop chicken coarsely, combine in medium bowl with umpkin and coriander.
Combine cheese, onion, juice and garlic in small bowl.
Spread cheese mixture, then chicken mixture on one tortilla; top with remaining tortilla.  Serve cut into wedges.
Chicken Pot Pie Casserole #SP5


Ingredients:
"chicken"

Directions:
Pour frozen vegetables in saucepan and add 1/2 cup water. Bring to a boil on high heat. Cover and reduce heat to medium. Cook for 3 minutes. Drain.
Mix chicken, vegetables, potatoes, and soup in mixing bowl. Spread mixture in a 9" X 13" baking dish.
Separate cresent rolls into 8 triangles. Lay 4 triangles on top of mixture on each long side of the baking dish leaving open space between each triangle.
Bake uncovered in preheated oven at 375 degrees for 20 minutes or until the cresent dough is golden brown on top.
Country Time Lemonade Cookies


Ingredients:
butter, sugar, egg, vanilla, lemon zest, flour, flour, baking soda

Directions:
Preheat oven to 350 degrees., Cream butter, sugar and lemonade mix., Add egg, vanilla, lemon extract, lemon zest and lemon juice and mix well., Add flour and baking soda and mix., Roll dough into teaspoons size balls place on cookie sheet., Bake for 10 to 12 minutes., You may roll dough balls in sugar before baking or when cooled if desired., They are also good with a glaze of powdered sugar and milk., Great either way.
Chapulines


Ingredients:
garlic clove, olive oil, chipotle peppers, fresh cilantro, purple onion, avocados, roma tomatoes, lime, juice of, olive oil, onion, garlic cloves, bell peppers, chipotle peppers, salt, olive oil, fresh cilantro, tortillas

Directions:
For the mojo de ajo:
Pulse the garlic in food processor until it is finely chopped but not pureed. In a heavy-bottomed, non-aluminum saucepan, combine the oil and garlic. Simmer until the garlic is golden brown, 20 to 30 minutes (do not let it burn]. Remove from the heat and add the chipotle strips.
For the guacamole:
Juice the tomatillos, cilantro, onion and serrano pepper; save the pulp and discard the juice. In a medium bowl, mix together the pulp, avocados, tomatoes, lime juice and olive oil; stir well. Season with salt and pepper.
For the tomatillo-chipotle salsa:
Blend all ingredients until smooth. Makes about 2 cups.
To assemble:
Heat a skillet and add the oil. Once hot, add the grasshoppers, onion, cilantro and 1/2 ounce of the mojo de ajo. Sauté until thoroughly heated, 10 to 15 minutes, being careful not to burn the mixture. Transfer it to a small bowl and serve with the tortillas, 4 ounces of the guacamole and 3 ounces of the tomatillo-chipotle salsa.
Raspberry Sauce
Category: side-dish
By The_Tattooed_Chef

I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.

Ingredients:
1 pint fresh raspberries
¼ cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water

Directions:
Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 cups

Calories: 52.7
Fat: 0.2 g
Carbohydrates: 13 g
Sugars: 8.4 g
Dietary fiber: 2.7 g
Protein: 0.4 g
Sodium: 1.1 mg
Quinoa Black Bean Tacos (Vegan)
Category: world-cuisine
By Ruthie Higbee

A hearty vegan main dish for carnivores and herbivores alike (and everyone between). Great topped with guacamole or avocados, hot sauce, sour cream, cheese, or vegan dairy alternatives.

Ingredients:
1 teaspoon olive oil
1  onion, chopped
2 (8 ounce) cans tomato sauce
1 ½ cups water
½ cup quinoa
1 (1 ounce) envelope taco seasoning mix
2 (14.5 ounce) cans black beans, rinsed and drained
24  corn tortillas

Directions:
Heat olive oil in a saucepan over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add tomato sauce, water, quinoa, and  ; bring to a boil. Reduce heat, cover saucepan, and simmer until quinoa is tender, about 15 minutes. Add black beans and simmer until heated through, about 5 minutes more. Serve quinoa-black bean filling in tortillas.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 339
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 65.4 g
Sugars: 4.1 g
Dietary fiber: 13.8 g
Protein: 13 g
Sodium: 984.6 mg
Spinach and Chicken Casserole
Category: meat-and-poultry
By T.C.

My son, who is an extremely picky eater, loves this quick and simple dish. It's great for pot-luck dinners.

Ingredients:
2 cups cubed boneless chicken breast
1 cup Italian salad dressing, or as needed
½ teaspoon garlic powder
¼ teaspoon lemon pepper
1 (8 ounce) package fresh spinach
2 (8 ounce) packages cream cheese, softened
½ cup chopped fresh chives
¼ cup olive oil
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
2 cups chicken broth
1 cup shredded mozzarella cheese

Directions:
Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours. Preheat oven to 375 degrees F (190 degrees C). Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken. Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 601
Fat: 51.3 g
Saturated fat: 21.8 g
Carbohydrates: 8.8 g
Sugars: 4.3 g
Dietary fiber: 1 g
Protein: 27.5 g
Cholesterol: 138.4 mg
Sodium: 1417.8 mg
Panko Crusted Salmon


Ingredients:
skinless salmon fillet, mayonnaise, Dijon mustard, garlic, parsley, panko breadcrumbs, olive oil

Directions:
Season salmon to taste with salt and pepper, as well as any other herbs you enjoy on your salmon.
Combine Dijon mustard, mayo, and garlic.
Heat 2 tablespoons olive oil in non stick sautÃ© pan.
Toss bread crumbs with olive oil and mix in parsley.
Sear salmon 3 minutes on each side. (cooking time dependent on size of salmon fillet].
Spread mayo mix on top of salmon filet.
Press breadcrumbs into the mayo mix on the top of salmon.
Place salmon under broiler for roughly 3 minutes or until the breadcrumbs are golden brown.
Serve and enjoy!
Chocolate Chunk Chip Cookies


Ingredients:
unsalted butter, coconut oil, vegetable shortening, light brown sugar, white sugar, eggs, baking soda, salt, vanilla, all-purpose flour, cornstarch

Directions:
"In an electric mixer beat the butter, coconut oil and shortening til smooth. Add all sugars until fluffy. Add eggs and vanilla well. In a small bowl combine flour, cornstarch, salt and baking soda and gradually add to mixture. Stir in all chocolate morsels. In 1/4 capfulls spoon on a cookie sheet or stoneware (my personal favorite] Bake 2-3 inches apart and bake at 375 for 12 minute."
Easy Vegan Black Bean Soup
Category: soups-stews-and-chili
By rtyoumans

This is a wonderful and warming black bean soup that is sure to bring you back for seconds. The longer you simmer it, the more flavorful it will be.

Ingredients:
2 tablespoons olive oil
1  onion, diced
1  green bell pepper, diced
2 stalks celery, diced
1 large carrot, diced
2 cloves garlic, minced
2 (15 ounce) cans black beans, drained
1 (14.5 ounce) can diced tomatoes
1 cup water
1 teaspoon cumin

Directions:
Heat olive oil in a stockpot over medium-high heat; saute onion, green bell pepper, celery, carrot, and garlic until onion is translucent, about 5 minutes. Add black beans, diced tomatoes, water, and cumin to onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have combined, at least 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 305.7
Fat: 7.6 g
Saturated fat: 1.1 g
Carbohydrates: 45.5 g
Sugars: 5.6 g
Dietary fiber: 17.3 g
Protein: 14.7 g
Sodium: 1008.8 mg
Tuna and Vegetable Farro Bowl
Category: main-dish
By tcasa

A twist on traditional quinoa bowl. Leftover fish works beautifully in this dish as well.

Ingredients:
½ cup cooked farro
1 (6 ounce) can tuna in water, drained
2 ounces Jarlsberg cheese, diced
1  hard-boiled egg, halved
½  tomato, seeded and diced
½  avocado, thinly sliced
2 tablespoons Italian dressing
¼ cup croutons

Directions:
Divide cooked farro between 2 serving bowls. Top evenly with tuna, Jarlsberg cheese, egg, tomato, and avocado. Add dressing and sprinkle with croutons.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 538
Fat: 24.3 g
Saturated fat: 7.8 g
Carbohydrates: 45.7 g
Sugars: 3.2 g
Dietary fiber: 4 g
Protein: 39.1 g
Cholesterol: 157.3 mg
Sodium: 403.2 mg
Garlic-Butter Zoodles with Chicken Meatballs
Category: main-dish
By AshleyandMark

These garlic-butter chicken meatballs with zucchini noodles are low carb, gluten free, and all around better for you without skipping out on any of the tastiness.

Ingredients:
1 pound ground chicken
½ cup grated Parmesan cheese
1 large egg, beaten
5 cloves garlic, minced, divided
2 tablespoons chopped fresh parsley
¼ teaspoon red pepper flakes
1 pinch kosher salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
4 tablespoons salted butter
1 pound zucchini noodles
½  lemon, juiced
1 tablespoon grated Parmesan cheese, or to taste

Directions:
Mix ground chicken, 1/2 cup Parmesan cheese, egg, 2 garlic cloves, parsley, and red pepper flakes together in a large bowl. Season with kosher salt and black pepper and form into tablespoon-sized meatballs. Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in the centers, about 10 minutes. Transfer to a plate and wipe the skillet with a paper towel. Melt butter in the same skillet; add remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add zucchini noodles to the skillet and toss into the garlic butter; squeeze in lemon juice. Add meatballs and heat just until warmed through. Garnish with remaining Parmesan cheese to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 381.6
Fat: 24.4 g
Saturated fat: 11 g
Carbohydrates: 7.3 g
Sugars: 2.2 g
Dietary fiber: 2.1 g
Protein: 34.1 g
Cholesterol: 152.8 mg
Sodium: 458.6 mg
Macaroni Salad


Ingredients:
elbow macaroni, Hellmann's mayonnaise, celery, carrot, parsley, Dijon mustard, apple cider vinegar, green olives, sweet onion, hard-boiled egg

Directions:
You want this to be colorful, and to taste yummy, so use your imagination, and creativity with the ingredients I have suggested.  Mix the macaroni and mayonnaise together first, and then add the other ingredients as you see fit.
Many friends and family have told me how yummy this is:].
Instant Pot® Haluski with Kielbasa
Category: world-cuisine
By RainbowJewels

This quick and easy Polish recipe is a one-pot comfort meal with cabbage, Polish sausage, and egg noodles for your busy evenings made in the Instant Pot®.

Ingredients:
2 tablespoons butter
1 small yellow onion, diced
1 medium head cabbage, shredded
1 pound kielbasa sausage, sliced
2 cups chicken broth
1 (12 ounce) bag egg noodles
salt and ground black pepper to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion. Cook and stir until lightly browned, 1 to 2 minutes. Add cabbage and kielbasa; cook and stir until cabbage has wilted down, about 10 minutes. Add chicken broth and egg noodles; mix well. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and pepper. Serve immediately.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 400.5
Fat: 20.5 g
Saturated fat: 7.6 g
Carbohydrates: 39.6 g
Sugars: 6 g
Dietary fiber: 4.4 g
Protein: 14.8 g
Cholesterol: 82.3 mg
Sodium: 873.5 mg
Tomato Soup Spice Cake


Ingredients:
flour, sugar, butter, salt, cinnamon, nutmeg, ground cloves, baking soda, pecans, walnuts, raisins

Directions:
Preheat oven to 350 degrees (Fahrenheit].
Cream together butter and sugar.
Sift dry ingredients together.Add about 1/3 of the flour mixture to the butter mixture, then 1/2 of the soup and stir until smooth after each addition.Repeat with 1/3 of the flour mixture, rest of the tomato soup, and remaining flour mixture.
Fold in the nuts and raisins and pour into a greased Bundt or tube pan and bake for about 45 minutes.
Frost with white icing if desired.
The Best Parmesan Chicken Bake
Category: world-cuisine
By Chef John

This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.

Ingredients:
2 tablespoons olive oil
2 cloves garlic, crushed and finely chopped
¼ teaspoon crushed red pepper flakes, or to taste
6  skinless, boneless chicken breast halves
2 cups prepared marinara sauce
¼ cup chopped fresh basil
1 (8 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
1 (5 ounce) package garlic croutons

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 477
Fat: 21.7 g
Saturated fat: 8.2 g
Carbohydrates: 28 g
Sugars: 8.9 g
Dietary fiber: 3.4 g
Protein: 40.3 g
Cholesterol: 100.2 mg
Sodium: 1022.4 mg
Sausage-Potato Casserole
Category: meat-and-poultry
By Sue Lauderbaugh

A family favorite combination of sausage, potatoes and cheese that is my most requested recipe.

Ingredients:
3 large baking potatoes, peeled and thinly sliced
ground black pepper to taste
1 cup shredded Cheddar cheese
1 pound Polish kielbasa
½ teaspoon dried dill weed
¼ teaspoon caraway seed
⅔ cup milk

Directions:
Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly. Bake at 375 degrees F (190 degrees) for 1 hour.

Yields: 6 servings

Calories: 478.7
Fat: 28.7 g
Saturated fat: 12.2 g
Carbohydrates: 35.1 g
Sugars: 2.8 g
Dietary fiber: 4.1 g
Protein: 20 g
Cholesterol: 74.9 mg
Sodium: 802.2 mg
Ham and Potato Casserole


Ingredients:
cooked ham, potatoes, butter, onion, flour, milk, cheddar cheese

Directions:
Place the ham and potatoes into a 1.5 qt baking dish. Set aside., Melt 3 tbs butter in pan, add onion and cook till clear., Blend in flour and milk and stir until thickened., Pour over potatoes and ham., Sprinkle with cheese and bread crumbs, and dot with butter., Bake at 400* for 20 minutes.
Cranberry Brie Bites
Category: appetizers-and-snacks
By Julie Hubert

Tangy cranberry, creamy brie, and crunchy walnuts come together in a buttery shell for an appetizer that will wow your guests. Bonus: These can be made up to 3 days ahead; wrap them in plastic wrap before the baking step and store in the refrigerator. Serve warm or at room temperature.

Ingredients:
1 (8 ounce) round Brie cheese, rind removed
cooking spray
1 sheet frozen puff pastry, thawed
½ cup cranberry sauce
⅓ cup finely chopped walnuts
sea salt to taste

Directions:
Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray. Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups. Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days. Preheat oven to 400 degrees F (200 degrees C). Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

Prep time: 15 mins
Cook time: 18 mins
Total time: 1 hr 23 mins
Yields: 24 servings

Calories: 106.2
Fat: 7.5 g
Saturated fat: 2.7 g
Carbohydrates: 7 g
Sugars: 1.6 g
Dietary fiber: 0.3 g
Protein: 2.9 g
Cholesterol: 9.5 mg
Sodium: 99.1 mg
Spaghetti Rolls


Ingredients:
lean ground beef, onion powder, salt, pepper, monterey jack cheese, mozzarella cheese

Directions:
Preheat oven to 350.
Grease 13x9" baking dish.
Cook beef in large skillet over medium-high heat until browned, then drain.
Stir in onion powder, salt, pepper, and 1 cup spaghetti sauce. Cool and set aside.
Reserve 1/2 cup ground beef mixture.
Combine remaining beef mixture with cheese in large bowl.
Fill shells gently with cheesy beef mixture using spoon.
Arrange shells in prepared pan. Combine remaining 1 cup spaghetti sauce with reserved 1/2 cup beef mixture in small bowl and blend well.
Pour this over shells in pan.
Cover with foil.
Bake 20-30 minutes or until hot.
Garnish as desired.
Creamy Ranch Shrimp Bisque #RSC


Ingredients:
medium shrimp, olive oil, butter, shallot, celery, parsley, dried thyme, bay leaves, lemon zest, tomato paste, cayenne pepper, sherry wine, all-purpose flour, heavy cream, milk, kosher salt, fresh ground pepper, chives

Directions:
Heat olive oil in a large pot over medium heat. Add butter and melt. Add the shrimp shells, shallots, celery, carrots, parsley, thyme, bay leaves, lemon zest, tomato paste and cayenne.  Cook, stirring every occasionally, until the shells are red and the vegetables are tender, about 10 to 12 minutes.
Remove from heat and add sherry. Ignite the sherry with a wand lighter and cook until the flame subsides. Return the pot to the heat, sprinkle in flour and stir. Cook for another 2 minutes. Add seafood stock to deglaze.  Stir browned pieces from the bottom of the pot. Add cream, milk, and HIDDEN VALLEY RANCH and bring to a boil. Turn the heat to low and simmer until reduced and thickened, 40 to 45 minutes. Strain into a clean pot and season with salt and pepper. Bring bisque to a simmer.
Chop shrimp into small pieces and add to bisque. Cook about 3 minutes until shrimp are done. Taste for seasoning and garnish with HIDDEN VALLEY RANCH DRESSING  and chives.
Baked Spinach & Artichoke Dip


Ingredients:
frozen spinach, water-packed artichoke hearts, mayonnaise, sour cream, cream cheese, parmesan cheese, garlic cloves, onion

Directions:
Mix spinach, artichokes, mayo, sour cream, cheeses, garlic, onion and 2 tablespoons bell pepper in a bowl until combined.
Spoon mixture into a 2 quart casserole dish.
Bake for 20 minutes at 350 degrees.
Sprinkle with remaining peppers and serve!
Sonrisa's Butter Tart Squares
Category: desserts
By Sonrisa

You'll never have to fuss with pastry again! These are just as delicious and half the fuss!

Ingredients:
1 cup all-purpose flour
¼ cup white sugar
½ cup cold butter
2  eggs, beaten
2 tablespoons melted butter
1 cup brown sugar
2 tablespoons all-purpose flour
½ teaspoon baking powder
½ teaspoon vanilla extract
1 cup raisins
½ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk 1 cup flour and white sugar together in a bowl; cut 1/2 cup cold butter into flour mixture with a pastry blender until crumbly. Press flour mixture evenly into the bottom of a 9-inch square cake pan. Bake in the preheated oven for 15 minutes. Remove to cool slightly, leaving oven on. Whisk eggs and 2 tablespoons melted butter together in a bowl; whisk in brown sugar, 2 tablespoons flour, baking powder, and vanilla extract. Stir raisins and pecans into egg mixture; pour over the base. Bake in the preheated oven until top springs back when touched, about 20 minutes. Cool completely before cutting into squares.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 35 mins
Yields: 1 9-inch square pan

Calories: 220
Fat: 10.4 g
Saturated fat: 5 g
Carbohydrates: 31.1 g
Sugars: 22.1 g
Dietary fiber: 0.9 g
Protein: 2.4 g
Cholesterol: 42.3 mg
Sodium: 80.1 mg