xiaoxl/recipe_data huggingface dataset:
Sufganiyot
Category: bread
By Mel Levy

Doughnuts without holes! This is a traditional Jewish holiday recipe; sufganiyot are commonly served during the Hanukkah season.

Ingredients:
4 cups self-rising flour
2  eggs
2 (8 ounce) containers yogurt
2 tablespoons white sugar
1 pinch salt
2 tablespoons vanilla sugar
3 quarts vegetable oil for frying

Directions:
Combine flour, eggs, yogurt, sugar, salt and vanilla sugar in a large mixing bowl. Mix well. Set the dough aside for 30 minutes. Form the dough into balls with a 2-inch diameter. Heat the vegetable oil to 365 degrees F (190 degrees C) in a  large pot or deep fryer over high heat. It is best to use a basket or slotted spoon for deep frying the sufganiyot, as the oil will be extremely hot. Deep fry the dough in the oil. Let the sufganiyot cool and drain on paper towels.

Prep time: 50 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 6 sufganiyot

Calories: 787.5
Fat: 47.6 g
Saturated fat: 7 g
Carbohydrates: 75.6 g
Sugars: 9.8 g
Dietary fiber: 2.3 g
Protein: 14.3 g
Cholesterol: 66.5 mg
Sodium: 1134.7 mg
Creamy Olive Chicken Bake With Red Peppers and Mushrooms


Ingredients:
whole wheat pasta, red bell peppers, garlic, cremini mushrooms, onion, kalamata olives, milk, heavy cream, parmigiano-reggiano cheese, mozzarella cheese, fresh basil, extra virgin olive oil, butter, flour, salt, ground black pepper

Directions:
Chicken  --  Lets make the chicken.  In a large pan add some olive oil 1 tablespoon should be good, salt and pepper and just saute the chicken just a couple of minutes till cooked 1/2 way and golden brown on high heat, but don't over cook. It will continue to bake in the oven.  Once the chicken is nice and brown, should take 5-8 minutes remove, set to the side and cover.
Vegetables  --  To that same pan, add a little more olive oil if needed and add the garlic, onion and crimini mushrooms and cook until golden brown and soft but still not all the way cooked.  Add some salt and pepper and cook 1 minute. Transfer to a large bowl with the chicken and keep covered.
Bechemel sauce  --  Add the butter in a large pot and melt on medium heat.  Add the flour and mix well and cook another minute.  Add the cream and milk and cook until thick. Add the olives, parmesan and some ground black pepper to taste and set to the side as the pasta finishes cooking.
Pasta  --  According to directions  Drain and toss with the bowl that has the chicken and the grilled vegetables.  Pour the olive sauce over the top, add the grated cheese and fresh basil and toss well.
Baking  --  Pour in a 13x9 casserole dish sprayed with pam or greased lightly, topped with the 1 cup parm for a garnish, and cook at 375 for 30 minutes uncovered until nice and brown on top and the cheese is melted and bubbly.
Rosemary Chicken and Potato Pizza


Ingredients:
butter, shallot, garlic, dried thyme, salt, white pepper, lemon juice, bouillon cube, new potato, garlic, dried oregano, dried rosemary, white pepper, salt, olive oil, garlic, soy sauce, salt, olive oil, chicken breasts, mozzarella cheese, dried rosemary, dried oregano, fresh parsley

Directions:
garlic-shallot butter with lemon:
melt 1 T butter in a nonstick saucepan over medium high heat.
add shallot, garlic and thyme.
cook, stirring until mixture is light brown 7-8 minutes.
add salt, pepper, wine, lemon juice and chicken base.
cook till mixture is reduced to about 1/2 cup (toward the end, reduce heat to low and stir frequently to prevent scorching].
Remove from heat, quickly and thoroughly whisk in remaining 4 T butter.
Rosemary potatoes:
preheat oven to 325.
combine sliced potatoes with garlic, oregano, rosemary, white pepper, salt and olive oil; coat thoroughly.
transfer the potato slices to a sheet pan; spread them out in a single layer, do not overlap.
discard leftover marinade - do not pour it over the potatoes.
cook the potatoes in the preheated oven for approximately 45 minutes.
some of the slices may need to be flipped over to promote even browning.
remove the potatoes from the oven when they begin to brown.
use a steel spatula to remove the potatoes from the sheet pan.
place potatoes on paper towels at room temperature to drain off any excess oil. do not refrigerate.
Grilled garlic chicken:
combine garlic, soy sauce, salt and olive oil. marinate the chicken breasts in the garlic oil for about 15 minutes.
grill the chicken breasts for 5-7 minutes on each side (discard uncooked marinade].
remove the cooked chicken from the grill and chill thoroughly.
cut into 3/4 inch cubes and set aside in refrigerator.
to make pizza:
preheat oven to 400.
prepare pizza dough, and spread out onto your favorite pizza pan (use your favorite dough, homemade or storebought].
use a large spoon to spread garlic shallot butter over the surface of the prepared pizza dough, within the rim.
cover the butter with the mozzarella.
distribute the grilled garlic chicken evenly over the cheese.
sprinkle the rosemary and oregano over the chicken.
place the rosemary potatoes over the other toppings, spaced abotu 1 inch apart.
transfer the pizza to the oven, bake till the crust is crisp and golden and the cheese at the center is bubbly, about 12-15 minutes.
when cooked, carefully remove the pizza from the oven.
sprinkle half the parsley over the hot potato topping.
slice and serve.
Chili Chicken


Ingredients:
chicken breasts, sea salt, arrowroot, gingerroot, shallot, garlic cloves, water

Directions:
In a medium sized bowl, season chicken with salt, umeboshi, sesame oil, agave and arrowroot.
In a large skillet over a high flame, heat grapeseed oil.
Add chilis and fry until they turn reddish brown, about 2 minutes.
Add seasoned chicken to skillet and stir-fry for 3 minutes.
Add ginger, shallot, garlic and water and cook for 7 more minutes or until chicken is cooked.
Serve with Napa Cabbage and Shiitake Mushrooms.
Jelly Crystal Biscuits (Cookies)


Ingredients:
butter, sugar, egg, flour, baking powder

Directions:
Preheat oven to 180°C., Cream the butter, jelly crystals and sugar together in a mixer., Add egg and beat well., Add the sifted flour and baking powder and mix until well combined., Place in teaspoonful sizes on a oven tray. Flatten slightly with a fork., Bake for approximately 10-12 minutes.
Peanut Butter Loaf
Category: bread
By LOVESTOCOOK

Simple to make and very moist. My hubby likes to slice and toast it.

Ingredients:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
⅓ cup peanut butter
1  egg, beaten
½ teaspoon vanilla extract
1 cup buttermilk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan. Sift together flour, soda and salt. In a large bowl, cream sugar and peanut butter together. Beat in egg and vanilla until smooth. Stir in flour and milk alternately, beating until smooth after each addition. Spoon batter into prepared pan. Bake in preheated oven for 1 hour, until well browned. Remove from the pan to cool. Store in a covered container.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 8x4 inch loaf

Calories: 203.4
Fat: 5.3 g
Saturated fat: 1.2 g
Carbohydrates: 33.9 g
Sugars: 16.2 g
Dietary fiber: 1.1 g
Protein: 5.9 g
Cholesterol: 22.2 mg
Sodium: 318 mg
Apple Cranberry Braid


Ingredients:
butter, cranberry sauce, powdered sugar, milk

Directions:
Spray counter lightly with non-stick cooking spray., Combine rolls and roll into a 12x14-inch rectangle., With a clean ruler, gently mark a 4 inch strip lengthwise down the center., Spread butter on entire surface., Place apple pie filling down center of dough., Spoon cranberry sauce on top of filling., Top with 1/2 cup chopped walnuts., Make cuts from filling to dough edges at about 2-inch intervals., Fold bottom and top edges towards filling., Alternating sides, fold strips at an angle across filling., Finish by stretching last strip and tucking under bottom end., Using both hands, lift onto a sprayed baking sheet., Cover with sprayed plastic wrap and let rise for 20-30 minutes., Remove wrap and bake at 350°F for 25-30 minutes or until golden brown., Place on rack to cool., Drizzle with icing and sprinkle with additional chopped nuts.
Coconut Jumbo Shrimp


Ingredients:
jumbo shrimp, flour, cornstarch, salt, white pepper, coconut, orange marmalade, Dijon mustard, honey, Tabasco sauce

Directions:
Peel and devein the shrimp; dry on paper towels.
Mix the flour, cornstarch, salt and pepper in a medium bowl.
Add oil and the ice water to the dry ingredients; stir to blend.
Heat the oil to 350 degrees in an electric skillet.
Dip the shrimp in the batter, then roll each shrimp in the coconut.
Fry shrimp for about 4 minutes, or until lightly browned.
Do not overcook!
Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.
Peanut Butter Applesauce Bread


Ingredients:
flour, baking powder, baking soda, ground cinnamon, salt, white sugar, creamy peanut butter, butter, egg, unsweetened applesauce, vanilla

Directions:
Whisk the flour, baking powder, baking soda, cinnamon, and salt together and set aside.
With an electric mixer, beat the sugar, peanut butter, and butter in a large bowl until light and creamy, about 2 minutes.
Beat in the egg until smooth. Beat in the applesauce and vanilla. Add the prepared flour mixture and stir just until moist and there are no traces of flour visible. It may be a bit grainy.
Spoon into a greased 9x5-inch loaf pan and bake at 350 degrees until a toothpick inserted into the middle of the loaf comes out with just a few crumbs clinging to it, about 55 minutes.
Cool on a wire rack for 10 min, then turn loaf out nto rack and cool til room temp, about an hour.
Store at room temp for 4 days or wrap and freeze for up to 3 months.
Tomato Salsa (Salsa Cruda)


Ingredients:
firm ripe tomatoes, jalapeno chile, red onion, garlic clove, fresh cilantro leaves, salt, ground black pepper, fresh lime juice, sugar

Directions:
Set a large colander in a large bowl.
Place the tomatoes in the colander and let them drain for 30 minutes.
As the tomatoes drain, layer the jalapeno, onion, garlic, and cilantro on top.
Shake the colander to drain off the excess tomato juice; discard the juice and wipe out the bowl.
Transfer the contents of the colander to the now-empty bowl.
Add the salt, pepper, and 2 teaspoons of the lime juice and toss to combine.
Season with the minced jalapeno seeds, sugar, and additional lime juice to taste and serve.
Lemon Pecan Oatmeal Muffins


Ingredients:
all-purpose flour, whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, nutmeg, salt, milk, canola oil, lemon juice, fresh lemon rind, eggs, pecans

Directions:
Heat oven to 400 degrees F.
Grease muffin tins, or line with paper baking cups.
In a large bowl combine the flours, oats, sugar, baking powder, baking soda, nutmeg and salt.
Add milk, oil lemon juice, lemon rind and eggs, stirring until dry ingredients are just moistened.  Do not over beat.
Stir in pecans.
Spoon batter into prepared muffin tins, filling 3/4 full.
Bake for 15 to 20 minutes or until golden brown.
Easy Bread Machine Dinner Rolls
Category: trusted-brands-recipes-and-tips
By White Lily

Let your bread machine do the work for these tender and light dinner rolls.

Ingredients:
1 cup water
3 tablespoons butter, softened
1  egg
3 ½ cups White Lily® All Purpose Wheat Flour, or more as needed
¼ cup sugar
1 ¼ teaspoons salt
1 (.25 ounce) package active dry yeast
Crisco® Original No-Stick Cooking Spray

Directions:
Place water, butter, egg, 3 cups flour blend, sugar, salt and yeast in bread machine pan in order recommended by the manufacturer. Select Dough/Manual cycle. During initial mixing cycle, open lid and scrape down sides of bread pan as necessary. As dough mixes, add just enough additional flour blend to create a soft dough. When Dough/Manual cycle is complete, remove dough from bread machine pan. Place on lightly floured surface. Coat 13 x 9-inch baking pan with cooking spray. Pat dough into rectangle. Cut with pizza cutter or serrated knife into 15 equal pieces. Shape each into a ball. Place evenly in prepared pan. Cover and let rise in warm place until doubled, about 35 to 45 minutes. Heat oven to 375 degrees F. Uncover rolls. Bake 15 minutes or until golden brown. Serve warm or cool completely on wire rack.

Prep time: 2 hrs
Cook time: 15 mins
Total time: 3 hrs
Yields: 15 servings

Calories: 142.2
Fat: 2.7 g
Saturated fat: 1.6 g
Carbohydrates: 24.1 g
Sugars: 3.4 g
Dietary fiber: 0.1 g
Protein: 3.4 g
Cholesterol: 18.5 mg
Sodium: 215.5 mg
Honey Sauteed Broccoli & Carrots


Ingredients:
broccoli, carrot, garlic cloves, honey, water, olive oil

Directions:
In a preheated, non-stick pan over medium heat get the olive oil hot.
Add the broccoli and carrots - saute for 3 minutes.
Add garlic and saute another 2 minutes.
add the water - this steams the broccoli a bit and adds some nice color.
After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
Turn heat off and add the honey - mix well.
Serve immediately.
Tropical Tilapia


Ingredients:
lemon juice, blue cheese, parsley flakes

Directions:
Spray baking dish with cooking spray. Place two fillets in dish, and sprinkle with lemon juice and Old Bay.
Top with crumbled bleu cheese. Place the other two fillets on top.
Sprinkle with Parsley flakes and a little more Old Bay. Bake for 15 minutes at 375.
Remove from oven and top with coconut. Broil for 2 minutes, but watch so that the coconut doesn't burn!
Rackhouse Pub's Beer-Baked Mac 'n' Cheese


Ingredients:
butter, flour, half-and-half, cream cheese, gorgonzola, parmesan cheese, penne pasta, panko breadcrumbs

Directions:
In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.
Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese.
Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any].
Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.  Cool slightly before serving.
Creamy Vanilla Fruit Dip
Category: appetizers-and-snacks
By LYTHA

This is the best fruit dip ever and so simple. You can easily reduce the calories by using the low-fat whipped topping and cream cheese without reducing the flavor. Serve this with a fresh fruit salad or with fruit and small shortbread cookies. It's perfect for baby and wedding showers!

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed

Directions:
Cream together the cream cheese and sugar until well combined. Stir in the vanilla extract and then the whipped topping. Chill in refrigerator 1 hour.

Prep time: 10 mins
Total time: 10 mins
Yields: 24 servings

Calories: 87.8
Fat: 6.8 g
Saturated fat: 5.1 g
Carbohydrates: 6.1 g
Sugars: 5.8 g
Protein: 0.9 g
Cholesterol: 10.3 mg
Sodium: 31.2 mg
Anise Bread
Category: breakfast-and-brunch
By Sonoran Sweetheart

A dark, slightly sticky, sweet bread.  You MUST like the anise flavor to like this bread.

Ingredients:
4 cups rye flour
2 teaspoons baking soda
½ teaspoon salt
1 ¼ cups buttermilk
1 ¼ cups packed brown sugar
1 cup white sugar
½ cup light corn syrup
½ cup molasses
2  eggs
1 tablespoon anise seed
1 tablespoon melted butter

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans. Combine rye flour, baking soda, salt, buttermilk, brown sugar, white sugar, corn syrup, molasses, eggs, anise seed, and melted butter in a large bowl, and mix well. Scrape the batter into the prepared loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.  Remove pans from the oven, and cool on their sides for about 15 minutes before loosening the sides of the loaves from the pans. Remove the loaves, and finish cooling on a wire rack.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 3 small loaves

Calories: 258.1
Fat: 1.7 g
Saturated fat: 0.7 g
Carbohydrates: 59.1 g
Sugars: 34.5 g
Dietary fiber: 3.4 g
Protein: 3.3 g
Cholesterol: 23 mg
Sodium: 248.4 mg
Spaghetti Sauce (Homemade)


Ingredients:
ground pork, sausage, olive oil, diced tomatoes, crushed tomatoes, cornstarch, basil, oregano, sugar, garlic cloves, pepper, salt, red pepper flakes

Directions:
Brown meat, drain and reserve 2 Tbs of fat.
Saute onions in olive oil if using lean meat or use reserved fat.
Dissolve cornstarch with tomatoes. (Can blend at this point for desired texture].
Add meat and remaining ingredients and simmer about an hour.  (Can be done on low in a crock pot for longer].
Chilli Mushrooms


Ingredients:
button mushrooms, spring onion, chili sauce

Directions:
Add mushrooms to a serving bowl., Add sweet chilli sauce., Add spring onions.
Pork Shoulder Steaks in Tomato-Herbs Sauce


Ingredients:
onion, garlic clove, fresh thyme, fresh rosemary, water, tomato puree, salt, black pepper, paprika

Directions:
1. Lay meat on a cutting board, and cover with cling film and using the meat hammer pound it several times until its flat throughout. Season well with salt, black pepper and paprika.
2. Cut the meat in medium pieces and fry on medium heat for 1 minute on each side. Transfer meat into a pot.
3. Use the same pan to fry the onion and garlic for 2-3 minutes. Transfer them to the meat and add water so the water just covers the meat.
Add tomato puree, thyme and rosemary leaves and simmer on a low heat until meat is soft and tender.
Fermented Ketchup


Ingredients:
tomato paste, raw honey, apple cider vinegar, sea salt, onion powder, garlic powder, allspice, ground cloves

Directions:
Place all ingredients in a small mixing bowl and whisk together until smooth.  Use a food processor or stick blender if you want it silkier.
Spoon into a small jar and cover with a cloth, coffee filter or loose lid (open ferment].  Allow to ferment in a cool, dark place for three to five days.
Cover tightly and refrigerate.  Will keep for several months.
Anne's Carob Chip & Raisin Bundt Cake


Ingredients:
butter, margarine, brown sugar, sugar substitute, eggs, vanilla extract, flour, baking soda, cinnamon, carob chips, raisins, milk

Directions:
Cream together, butter or margarine and sugars. Then add the vanilla extract; and eggs one at a time.
Add dry ingredients in order listed to the creamed mixture.
I added carob chips and raisins last; and then stir in milk to help moisten it properly.
Put in a greased and floured bundt pan.
Bake at 350* for 40 minutes, checking with a toothpick that the middle springs back.
Cool at least 10 minutes in the pan before turning out.
Manhattan-Style Clam Chowder


Ingredients:
onion, green bell pepper, bacon fat, celery, carrot, potatoes, cooking sherry, stewed tomatoes, chicken broth, clams, minced clams, baby clams, green onion, fresh parsley, fresh lemon juice

Directions:
Saute the onion and bell pepper in the bacon fat in a large pot.
Combine all ingredients except for the clams and the garnishes.
Cook, until the potatoes are tender, but not too soft.
Add in the minced clams and the undrained clams with their juice, the onion tops, parsley and the lemon juice; cook about 5-10 minutes.
Egg Peeling for Egg Salad


Ingredients:
eggs, hot water

Directions:
place eggs in pan with water and bring to a boil.
boil for 12 minutes.
fill a medium size bowl with cold water and a trays worth of ice cubes.
place eggs in ice water after the 12 min for 2 minutes and keep water in pan boiling or bring back to a boil.
Gently drop eggs back in boiling water for 30 seconds to 1 minute.
they are ready to peel I put them back in the ice cold water agian just to cool off for a minute.
So easy and I do it every time now!  I got this from the Joy Of Cooking cook book.
Let me know what you think.
Spicy Pancakes


Ingredients:
buttermilk, baking soda, flour, baking powder, salt, sugar, butter, ground ginger, cinnamon, nutmeg, ground cloves, molasses, icing sugar, fresh lemon rind

Directions:
Beat egg yolks., Add remaining ingredients, except egg whites and garnish, and beat until smooth., gently fold in egg whites., Pour batter by 1/4 cupfuls onto hot greased griddle., Turn pancakes when they ar puffed and full of bubbles, but before bubbles break., Cook other side until golden., Garnish with sifted icing sugar and lemon rind strips.
Baked Cod in Foil
Category: seafood
By nt_bella

Cod is combined with bell pepper, tomatoes, and basil, wrapped in foil, and then baked in the oven for a quick, delicious low-carb dish for weeknights.

Ingredients:
2  tomatoes, cubed
1  red bell pepper, seeded and cubed
1  onion, minced
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 clove garlic, minced
aluminum foil
4 (5 ounce) cod fillets
lemon, juiced
salt and ground black pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well. Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture. Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 216.1
Fat: 8 g
Saturated fat: 1.1 g
Carbohydrates: 10.4 g
Sugars: 4.3 g
Dietary fiber: 3.3 g
Protein: 27 g
Cholesterol: 51.9 mg
Sodium: 146.4 mg
Philadelphia Mini Cheesecakes


Ingredients:
graham cracker crumbs, sugar, butter, cream cheese, sugar, vanilla, eggs

Directions:
Preheat oven to 325°F.
Line a muffin pan with 18 muffin cups.
Mix crumbs, 2 tablespoons sugar, and butter.
Divide crumbs between cups and press into bottoms.  It helps to use a tart shaper.
Beat cream cheese with remaining sugar and vanilla until blended.
Add eggs one at a time and mix after each addition just until blended.
Divide filling between muffin cups.
Bake 25 minutes or until centers are almost set.
Cool for 30 minutes.
Refrigerate 2 hours.
Top if desired. You can serve plain or be creative.  I have made them with raspberry jam and also with Dulce De Leche, but use what you like.
ENJOY! Yum, yum.
Ange's Vegetarian Pizza


Ingredients:
pineapple, feta cheese, onion, mozzarella cheese

Directions:
Make my pizza dough., Spread with my pizza sauce., Divide ingredients over the 4 pizzas. Leaving about 100g of mozzarella cheese'., Top with remaining cheese., Bake for 20 minutes.
Nutella Banana Brunch Bake


Ingredients:
butter, bananas, eggs, low-fat milk, brown sugar, vanilla extract, quick-cooking oats

Directions:
Preheat oven to 375 degrees F.
Coat 13x9 baking dish with 1 Tbsp butter.
Place remaining butter into small bowl to soften.
Tear bread into bite-size pieces.  Place 1/2 bread into baking dish.
Top bread with 1/2 of the banana slices and dollops of 1/2 of the Nutella.
Repeat layers of bread, banana, Nutella.
Whisk together eggs, milk, 1/2 cup brown sugar, and vanilla. Pour mixture over bread.
Let stand for 15 minutes or until most of the liquid is absorbed.
Combine oats and 1/2 cup brown sugar and softened butter until crumbly. Sprinkle over top of bread mixture.
Cover with foil and bake for 30 mins until set.
Remove foil and bake 10-12 mins more until topping is golden.  Let stand 10 mins before serving.