xiaoxl/recipe_data huggingface dataset:
No-mayo Blt Salad


Ingredients:
romaine lettuce, iceberg lettuce, tomatoes, red onion, baguette, basil, red wine vinegar, olive oil

Directions:
Combine lettuces, tomatoes and onions in large salad bowl; set aside.
Mix together all vinaigrette ingredients; if desired (and you're feeling very Southern], add a drizzle of bacon grease in place of some of the olive oil.
Cook bacon on stovetop until nicely crisped; set aside on a paper-towel covered plate to drain.
Meanwhile, take a little of the bacon grease and place in another pan over medium heat.
Add cubed bread and toast until brown on all sides.
Crumble bacon over salad, add the croutons and the vinaigrette, and toss well.
Garnish with basil, and serve.
Quick and Easy Yorkshire Pudding
Category: bread
By BLU_17

A great, quick and easy recipe for Yorkshire pudding.  Everybody loves 'em!

Ingredients:
3  eggs
1 cup milk
1 cup all-purpose flour
2 tablespoons butter

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a medium bowl, beat eggs with milk.  Stir in flour.  Set aside. Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup.  Place tin in oven to melt butter, 2 to 5 minutes.  Remove tin from oven, and distribute batter evenly among buttery cups. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 servings

Calories: 82.9
Fat: 3.7 g
Saturated fat: 1.9 g
Carbohydrates: 9 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 3.3 g
Cholesterol: 53.2 mg
Sodium: 39.7 mg
Peanut Butter Truffles


Ingredients:
butter, powdered sugar, vanilla

Directions:
Mix the first four ingredients together well.
Shape into 1 inch balls.
Dip balls into melted chocolate and place on waxed paper lined cookie sheet to set.
*I find the balls easier to dip when they are frozen or at least cold.
I make the balls one day, pop them in the freezer and take them out a few at a time to dip-- this keeps them from being too soft to dip.
*If you can't find dipping wafers, substitute semi-sweet chocolate chips melted with 1/3 grated parowax (yes, parowax is edible!].
Raw Apple Strudel – Grain & Gluten Free


Ingredients:
apples, dried figs, raisins, coconut flakes, lemon, cinnamon, nutmeg, vanilla extract, walnuts, dried figs, cinnamon, salt, walnut halves, dried fig, coconut flakes

Directions:
Peel, core and cut the apples in half. Place them in a food processor together with all the other ingredients and and pulse a few times until coarsely grated.
Set the filling aside and start preparing the crust.
Mix all the ingredients in a food processor and and process until you get to a dough kind of consistency.
Cover 2 small flat bottom bowls with Saran wrap; spread a layer of walnut dough on the bottom and press it down well with a spoon creating a crust.
Top the crust with some apple strudel filling, create one more middle layer of walnut crust and top it with the remaining apple filling. Press well with a spoon.
Decorate each raw apple strudel with the remaining walnuts, coconut flakes and thin slices of dried fig like you see in the photos.
Cover and refrigerate your Raw Apple Strudels overnight before serving.
Brunch Egg Burritos


Ingredients:
hash browns, butter, eggs, milk, green chilies, salt, garlic powder, black pepper, bacon, monterey jack cheese, salsa, flour tortillas

Directions:
In a large skillet, cook the potatoes in 2 Tbs butter over medium heat for 6-7 minutes or until golden brown, stirring occasionally.
In a small bowl, whisk the eggs, milk, chilies, and seasonings.
In another large skillet, heat remaining butter until hot.
Add egg mixture; cook and stir over medium heat until eggs are completely set.
Layer 1/3 cup potatoes, about 1/2 cup egg mixture, 1/4 cup bacon, 1/2 cup cheese and 1/4 cup salsa off center of each tortilla.
Fold sides and ends over filling and rool up.
Serve immediately.
Sauteed Shrimp
Category: seafood
By D Keach

These sauteed shrimp are great over grits or white rice. Adapted from Marge Jonte Mahoney, Greeleyville, SC.

Ingredients:
1  lemon
3 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon olive oil
1 small onion, chopped
2 ribs celery, chopped
2 cloves garlic, crushed and chopped
salt and ground black pepper to taste
1 sprig fresh rosemary, chopped, or to taste
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon ground coriander
1  bay leaf
¾ cup white wine, or to taste
1 teaspoon Worcestershire sauce, or to taste

Directions:
Squeeze lemon over shrimp and set aside. Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes. Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 servings

Calories: 117.9
Fat: 2.2 g
Saturated fat: 0.4 g
Carbohydrates: 2.6 g
Sugars: 0.6 g
Dietary fiber: 0.8 g
Protein: 18.8 g
Cholesterol: 172.7 mg
Sodium: 225.9 mg
Mom's Irish Soda Bread
Category: bread
By Katie O'

Authentic Irish soda bread does not contain raisins, but I like mine with raisins so I include them. This is a very easy and delicious recipe.

Ingredients:
1 cup buttermilk, divided
1 ½ cups golden raisins
½ cup butter, melted - divided
4 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1  egg

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch deep-dish pie plate. Spoon 1 tablespoon of the buttermilk into a small bowl; place remainder of 1 cup  buttermilk into a separate bowl. Stir golden raisins into the larger amount of buttermilk and allow raisins to soak while you complete the remaining steps. Spoon 1 tablespoon of the melted butter into the small bowl with the tablespoon of buttermilk; stir to combine and set aside. Set remaining melted butter aside. Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Make a well in the center of the dry ingredients, pour in reserved butter, and stir until the mixture resembles coarse crumbs. Mix the egg into the flour mixture until thoroughly combined. Mix the soaked raisins with buttermilk into dough and shape dough into a ball. Place the ball of dough into prepared pie dish and lightly pat dough down so top is slightly domed. Use a sharp knife to cut two crisscrossing lines through the center of the loaf about 1/4 inch deep. Thoroughly brush buttermilk and butter mixture over the loaf, getting the mixture into the crevices. Bake in the preheated oven until loaf is golden brown and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 1 loaf

Calories: 304.9
Fat: 8.8 g
Saturated fat: 5.2 g
Carbohydrates: 51.6 g
Sugars: 16 g
Dietary fiber: 1.9 g
Protein: 6.2 g
Cholesterol: 36.7 mg
Sodium: 370.5 mg
Balsamic Chicken and Fresh Mozzarella
Category: world-cuisine
By TVMOVIEGIRL

A tasty, healthy chicken that's fancy enough for a guest but easy enough for any day of the week.

Ingredients:
10  skinless, boneless chicken breast halves
1 (16 fl oz) bottle balsamic vinaigrette salad dressing
2  tomatoes, sliced
2 pounds fresh mozzarella cheese, sliced
1 bunch fresh basil leaves
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste

Directions:
Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours. Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear. Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 10 servings

Calories: 542.4
Fat: 36.8 g
Saturated fat: 15.4 g
Carbohydrates: 8.5 g
Sugars: 4.7 g
Dietary fiber: 0.4 g
Protein: 41.2 g
Cholesterol: 138.6 mg
Sodium: 750.7 mg
Corinthian Raisin Cake


Ingredients:
unsalted butter, sugar, eggs, milk, sour cream, cinnamon, ground cloves, lemon peel, flour, raisins, baking powder, confectioners' sugar

Directions:
Preheat oven to 350*.
Cream butter and sugar together for 5 minutes.
Add eggs, milk, sour cream, cloves, fruit peels, 1 tsp of cinnamon and 1/2 flour.
In separate bowl, combine raisins baking powder and remaining flour.
Combine 2 mixtures together.
Pour into greased loaf pan.
Bake 40 minutes.
Combine confectioners sugar with remaining cinnamon,dust top of cake and serve.
Broccoli Garlic Angel Hair Pasta
Category: side-dish
By Chef John

If you've got to eat your broccoli, this is a great way to do it. A beautiful side dish of broccoli and angel hair pasta with red pepper flakes is so delicious and so aromatic.

Ingredients:
1 ½ pounds broccoli
2 tablespoons olive oil
¼ cup butter
6 cloves garlic, minced
1 teaspoon red pepper flakes
3 cups chicken stock
salt to taste
1 pound angel hair pasta
½ cup freshly shredded Parmigiano-Reggiano cheese, plus a little more for garnish
1 pinch red pepper flakes for garnish, or to taste

Directions:
Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl. Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out. Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4  minutes. Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot. Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes. Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 598.9
Fat: 25.3 g
Saturated fat: 10.2 g
Carbohydrates: 76.5 g
Sugars: 5.5 g
Dietary fiber: 8.8 g
Protein: 21.6 g
Cholesterol: 38.3 mg
Sodium: 1053.1 mg
Dirty Rice a La Kj


Ingredients:
cayenne pepper, black pepper, sweet paprika, dry mustard, cumin, oregano, chicken breast, bay leaves, onion, celery, green capsicum, garlic, margarine

Directions:
Combine first 7 seasonings in a small bowl and set aside., Coat a frying pan with oil spray and place in chicken and bay leaves., Cook over high heat until meat is browned., Stir in seasoning mix., Add onion, capsicum, celery and garlic, and stir., Add margarine and stir until melted., Cook for about 10 minutes, stirring and scraping bottom of pan occasionally., Add chicken stock and stir., Heat until boiling., Add rice and stir thoroughly., Cover pan and reduce heat to low., Cook until rice is tender., Remove bay leaves and serve immediately.
Double-Chocolate Swirls


Ingredients:
white bread flour, active dry yeast, salt, ground cinnamon, butter, eggs, egg, milk

Directions:
FOR THE PASTRY:.
Mix together the flour, yeast, sugar, salt, and cinnamon in a large bowl.
Melt the butter in a heatproof bowl set over a pan of simmering water.  Whisk the 2 eggs and milk in then pour into the flour mixture and mix well to form the dough.
Turn out onto a floured board and knead for 10 minutes or until smooth.  Put dough in a large floured bowl, cover with plastic wrap and put in a warm place for 8 hours or overnight.
To make the buns take the dough from the bowl and punch down.  Preheat the oven to 425° and lightly oil 2 baking sheets.
Divide the dough into 4 pieces and roll each into a rectangle about 1 inch thick.  Spread each rectangle with the chocolate hazelnut spread and scatter with the chopped chocolate.  Roll from the long edges and cut into 6 pieces.  Place each swirl, cut side down, the the baking sheets and brush each with the beaten egg.
Bake in the preheated oven for 20 minutes and serve warm.
Condensed Cream of Mushroom Soup Replacement - Substitute


Ingredients:
onion, white mushrooms, kosher salt, garlic powder, fresh ground black pepper, chicken broth, thyme, sour cream

Directions:
Heat the oil in a large pan over medium-high heat.
Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 2 minutes.
Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 3 to 4 minutes.
Add the sour cream, and toss to combine.
Deviled Egg Potato Salad With Bacon


Ingredients:
yellow potatoes, hard-boiled eggs, bacon, mayonnaise, mustard, pickles, lemon juice, pickle juice

Directions:
Cut potatoes into halves and boil until almost done (don't want them to fall apart]. Drain potatoes.
Put potatoes into medium size bowl. While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for taste] and lemon juice and toss potatoes. Set aside.
Cut hard boiled eggs in half and take the yoke out and set aside in a small bowl. Cut the whites in little chunks and add to bowl with the potatoes.
Cut pickles into pieces (as small or big as you prefer] and add to potatoes.
Use fork and smoosh the yokes until you have gotten most of the lumps out. Add the mayo, mustard, some more granulated garlic and onion (easy on both of these as to not overpower the end flavor], pickle juice and pepper. Mix all together in small bowl.
Add yoke/mayo mixture to potatoes. Mix well.
Add the cooked and crumbled bacon and toss lightly.
Cover and chill (or eat right away if you cant wait like I did!] :-].
It's also very good with the pre-cubed pre-cooked grilled chicken pieces you can buy at the store.
The best way to serve this potato salad is chilled but I took a taste and couldn't wait to eat it and it was still very good right after it was made! I hope you enjoy! Please let me know if you like it!
Amazing Low Carb Waffles


Ingredients:
butter, eggs, salt, baking powder, cream cheese, artificial sweetener

Directions:
Take the cream cheese and add the sweetener to your liking. I used about 2 tablespoons. The sweeter you make the cheese, the sweeter your waffle will be.
Mix in the melted butter and whisk until smooth.
Add the eggs and mix well.
Then you add both flours and the baking powder with the salt.
Grease your waffle iron with some left-over melted butter but not too much. Then bake your waffles. Spread out the batter to make sure the entire area is covered. The waffles need to bake longer than regular waffles do so have patience and check once in a while to see if they are done. I have quite a bad waffle iron so mine didn't cook regularly on both sides, but they are still so yummy! Also be careful when you take them out. The waffles are very fragile when hot. Especially when they are under-cooked.
Transfer the waffles to a plate and let cool.
Decadent Double Chocolate Mousse


Ingredients:
water, brandy, butter, heavy whipping cream

Directions:
Break chocolate into pieces., Melt with water over low heat and stir till smooth., Remove from heat and blend in egg yolks and extract., Add butter 1T at a time, stir till blended and cool slightly., Whip cream till stiff peaks., Carefully fold into chocolate mixture., Chill 1 hour., Serve in custard cups or in pie crust.
Jamaican Jerk-Spiced Tempeh Nuggets


Ingredients:
garlic powder, onion powder, sugar, salt, allspice, fresh ground black pepper, ground ginger, cayenne, dried thyme, tempeh, canola oil

Directions:
Combine the garlic powder, onion powder, sugar, salt, allspice, pepper, ginger, cayenne, and thyme in a small bowl and set aside.
Place the tempeh in a saucepan of boiling water. Reduce heat to low and simmer for 30 minutes.
Drain the tempeh and pat it dry.
Heat the oil in a large skillet over medium heat. Add the tempeh and cook, turning frequently, until browned on all sides, about 10 minutes. Sprinkle the spice mixture over the tempeh and toss until fragrant and evenly distributed, about 30 seconds. Serve hot.
Julia Child's Asparagus Simmered in Onions, Garlic, and Lemon


Ingredients:
asparagus spears, onion, olive oil, garlic cloves, lemon, zest of, herbs, bay leaf, peppercorn, dry white wine, vermouth, fresh lemon juice, water, salt, parsley

Directions:
Before peeling asparagus, start on the marinade. In a heavy saucepan, cook onions slowly in the olive oil with garlic, zest, herbs, and bay leaf. When tender (about 10 minutes], add peppercorns, wine, lemon juice, water, and salt. Cover and simmer slowly for about 20 minutes.
Peel asparagus. Lay in a flameproof casserole dish and pour marinade over so asparagus is just covered with liquid (more water may be added if needed]. Bring to a boil, cover, and simmer slowly for 20 minutes, or until asparagus is tender. Take out asparagus and arrange on serving platter. Boil down the cooking liquid until lightly syrupy and spoon over the asparagus. Sprinkle with parsley.
Chicken With Broccoli and Garlic Sauce (5 Points)


Ingredients:
olive oil, boneless skinless chicken breast, dried thyme, table salt, black pepper, garlic cloves, broccoli florets, reduced-sodium chicken broth, cornstarch, cooked brown rice

Directions:
Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme, salt and pepper. Add garlic to skillet and cook, stirring, 1 minute. Add chicken to skillet and cook until browned on all sides, stirring frequently, about 3 minutes.
Add broccoli to skillet, cover and cook 2 minutes.
Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.
In a cup, dissolve cornstarch in remaining 1/2 cup of broth; add to skillet.
Simmer until mixture thickens, stirring constantly, about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving.
Mama D’s Holiday Stuffing


Ingredients:
herb-seasoned stuffing cubes, bacon, celery, yellow onion, gala apples, golden raisins, turkey

Directions:
In sauté pan, fry bacon until crisp.  Remove from pan and set to side on plate covered with paper towel.  Pat off excess grease with paper towel.  Reserve 1 tablespoon of bacon grease in pan and discard the rest.
Add celery, onion and apples to pan and sauté for about 10 minutes, or until celery begins to become tender.  Remove from pan.
Now that bacon is cool crumble into small bits.
In large mixing bowl, combine stuffing cubes, crumbled bacon, celery onion, apples and golden raisins.  Mix up well.  Add turkey stock and mix so stuffing is evenly moistened.
Stuffing is now ready to be stuffed into your chicken or turkey.
If you prefer to bake separately, place stuffing into glass casserole and bake for 30-40 minutes at 375 degrees.
Sausage Cooked in White Wine


Ingredients:
butter, chives, flour, thyme, bay leaf, marjoram, white wine

Directions:
Brown the sausage slowly in skillet, pricking skins first to prevent burning.  Remove and drain on paper towels; discard the fat in the pan.
Melt the butter in the same pan; add the chives and the flour.
Cook over low heat for 2 to 3 minutes, add thyme, bay leaf, marjoram, and wine, stirring to blend well.  Simmer for 20 minutes.
Return the sausage to the skillet and heat in sauce until sauce thickens.
Remove from heat and discard bay leaf.
Serve with mashed potatoes, omelet, or popovers.
Burger King Bk Big Fish Copycat


Ingredients:
cod fish fillet, milk, all-purpose flour, salt, American cheese, iceberg lettuce, olive oil flavored cooking spray

Directions:
- Beat egg white and milk together until well blended.
- Combine flour and salt in another bowl. Mix well.
- Dip the fish into the flour mixture, then the egg mixture, and then bread crumbs. Make sure they all coat the fish completely and evenly.
- Lightly spray a nonstick baking sheet with olive oil. Place the fish on the baking sheet.
- Bake in a preheated 450° oven for about 7 minutes (or until the breading is crisp]. Flip the fish and bake for another 5 – 7 minutes.
- Meanwhile, toast the hamburger bun in a preheated skillet.
- Put the bun bottom on a plate. Top with fish, cheese, lettuce and tartar sauce. Flip the bun top onto the sandwich. And voila, a very yummy meal!
*BK TARTAR SAUCE - Combine ¼ cup mayonnaise, 2 tablespoons dill pickle relish and 2 teaspoons corn syrup in a bowl. Stir well. This should make about 1/3 cup tartar sauce and can be refrigerated for up to a month in an airtight container.
Coconut Pancake Syrup
Category: side-dish
By Kimberly Kahmann Harvey

I searched everywhere for a coconut syrup recipe like I enjoyed while I was in Hawaii.  When every recipe I tried failed to satisfy me, I was compelled to create my own.

Ingredients:
1 (13.5 ounce) can coconut milk
2 tablespoons cornstarch
2 cups light corn syrup
½ cup white sugar
½ cup shredded sweetened coconut

Directions:
Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.

Prep time: 5 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 4 cups

Calories: 201.9
Fat: 5.8 g
Saturated fat: 5.1 g
Carbohydrates: 40.5 g
Sugars: 18.1 g
Dietary fiber: 0.5 g
Protein: 0.6 g
Sodium: 35.2 mg
Coconut and Bean Soup


Ingredients:
green onions, red bell pepper, scotch bonnet pepper, garlic clove, dried thyme, curry powder, ground allspice, plum tomatoes, kidney beans, pinto beans, black-eyed peas, coconut milk, limes

Directions:
Heat the oil in a large saucepan. Saute the green onion whites, red pepper, chilli paste and garlic for 5-8 minutes until soft and fragrant. Add the thyme, curry powder and allspice, then cook for 1 minute more,
Stir in the tomatoes, then cook for 2 minutes to soften slightly.
Crumble in the stock cube, then add in all the beans and the coconut milk. Simmer for 10 minutes Turn off the heat and stir in most of the green onion greens, the lime juice and salt and pepper.
Ladle into bowls and garnish with remaining green onion just before serving.
Cucumber Avocado Soup Soupe Glacée à L'avocat


Ingredients:
cucumbers, avocado, fresh lemon juice, fresh dill, cilantro

Directions:
"Blend all the ingredients in a food processor or blender and serve."
Italian Salad Dressing


Ingredients:
extra virgin olive oil, garlic, red wine vinegar, salt, white pepper, parmesan cheese

Directions:
Combine all ingredients in a bottle except the Parmesan Cheese.
Shake to blend.
After about an hour strain out garlic.  Return dressing to bottle and add Parmesan Cheese.
Makes about 1 cup.
Chocolate Cheese Cups


Ingredients:
cream cheese, egg, white sugar, salt, all-purpose flour, white sugar, baking soda, salt, water, cider vinegar, vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy.
Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.
Make a well in the center and add the water, oil, vinegar and vanilla.
Stir together until well blended.
Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes.