xiaoxl/recipe_data huggingface dataset:
Rotini Pasta Bake
Category: main-dish
By Samantha Czajka

My mother combined these ingredients to make a wonderful and convenient meal.  To complete the meal serve with breadsticks and steamed asparagus.

Ingredients:
1 (16 ounce) package rotini pasta
½ pound lean ground beef
1 teaspoon diced onion
1 teaspoon salt
¼ teaspoon ground black pepper
1 (28 ounce) jar spaghetti sauce
3 cups shredded mozzarella cheese

Directions:
In a large pot cook rotini pasta in boiling salted water until al dente. Drain. Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce. In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the  of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil. In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.

Yields: 8 servings

Calories: 487.2
Fat: 19.2 g
Saturated fat: 8.8 g
Carbohydrates: 55.2 g
Sugars: 11 g
Dietary fiber: 4.5 g
Protein: 23.5 g
Cholesterol: 56.4 mg
Sodium: 978.3 mg
Grilled Shrimp


Ingredients:
shrimp, fresh parsley, olive oil, oregano, lemon juice, garlic, salt, tomato paste, pepper

Directions:
Combine all ingredients in a glass dish., Marinade 2 hours at room temperature., Broil 3-4 inches from heat for 3 minutes., Turn and broil more., Shrimp can be served over rice with green salad and Italian bread.
Mulled Wine Apple Crisps


Ingredients:
apples, chayotes, dark brown sugar, red wine, cinnamon sticks, ground cloves, vanilla, rolled oats, baking powder, cinnamon, nutmeg, canola oil

Directions:
Preheat oven to 350°F and grease 6 (1 cup] jars.
Place apples, chayotes, sugar, agave, wine, juice, cinnamon stick and cloves in a large saucepan and bring to a simmer over medium heat.
Reduce heat to low and cook, covered, stirring occasionally, for 10 minutes or until apples and squash are tender.
Use a slotted spoon to transfer apple and squash mixture to prepared jars.
Bring wine mixture to the boil over medium-high heat and cook, uncovered, until reduced by half.
Stir in vanilla, then strain over apple mixture in each jar.
Whisk together the kinako, oatmeal, Truvia, baking powder, cinnamon and nutmeg into a bowl. Drizzle in the oil and toss to combine.
Spoon crumble mixture over apple mixture in the jars, packing lightly.
Bake for 30 minutes, or until crumble is golden brown.
Salmon and Chive Tea Sandwiches
Category: seafood
By almondjoy2807

Tasty little potluck sandwiches that always go over big.

Ingredients:
1 (8 ounce) container chive cream cheese
1 (1 pound) loaf dark rye bread, thinly sliced
½ pound smoked salmon

Directions:
Spread a thin layer of cream cheese on 2 slices of bread. Crumble a small amount of smoked salmon over 1 slice. sandwich. Seal up and carefully trim off crust. Cut crustless sandwich in half. Repeat with remaining ingredients.

Prep time: 10 mins
Total time: 10 mins
Yields: 16 tea sandwiches

Calories: 66.4
Fat: 5.1 g
Saturated fat: 3.3 g
Carbohydrates: 0.9 g
Sugars: 0.9 g
Protein: 3.1 g
Cholesterol: 16.8 mg
Sodium: 172.6 mg
Squish's Squash -Buttery Yellow Squash With Cumin


Ingredients:
cumin seed, real butter, black pepper, salt

Directions:
Thinly slice the squash,about 1/4  inch thick,cutting the larger rounds in half.dice onions.
Heat a medium skillet on medium -high,add cumin seeds and stir constantly until they start to brown a bit ,and maybe 'pop'.this takes less than a minute -don't walk away!
Immediately add butter and onions,turn down heat to medium,,and let onions brown a bit just for a minute or two.
Add squash,salt and pepper.cover and cook,stirring when necessary,until done to taste.I cook mine for about 6 minutes,but you may want to cook them for about 10 minutes if you like very soft squash.
Black Bean and Rice Salad


Ingredients:
brown rice, black beans, green pepper, tomatoes, pitted black olives, fresh cilantro

Directions:
In large bowl, combine all ingredients., Mix., Cover with plastic wrap and chill completely., Stir again before serving.
Vegetarian Buffalo Chicken Dip
Category: appetizers-and-snacks
By shannon s

Creamy, cheesy, spicy, vegetarian dip. I have been a vegetarian for 19 years, and this is a great hot dip for parties - enjoyed by non-vegetarians too! Serve with wheat tortilla chips.

Ingredients:
1 (8 ounce) package seasoned chicken-style vegetarian strips (such as Morningstar Farms® Chik'n Strips), diced
2 (8 ounce) packages reduced fat cream cheese, softened
1 (16 ounce) bottle reduced-fat ranch salad dressing
1 (12 fluid ounce) bottle hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce)
1 cup Colby-Monterey Jack cheese blend

Directions:
Place the diced vegetarian chicken strips, cream cheese, ranch dressing, and buffalo wing sauce into a slow cooker. Cook on Low, stirring occasionally, until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the shredded cheese and serve.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 16 servings

Calories: 186.5
Fat: 11.4 g
Saturated fat: 5.3 g
Carbohydrates: 11.7 g
Sugars: 2.6 g
Dietary fiber: 0.5 g
Protein: 8.9 g
Cholesterol: 24.1 mg
Sodium: 1023.7 mg
Dr. Pepper Sloppy Joes


Ingredients:
lean ground beef, garlic clove, onion, salt, tomato paste, Worcestershire sauce

Directions:
Brown meat, breaking into small pieces, add garlic, onion and salt., Cook 5 minutes., Add remaining ingredients, stir well., Simmer 20 minutes or until thick., Spoon onto toasted buns.
Cajun Red Beans With Andouille Sausage (Crock Pot)


Ingredients:
andouille sausages, kidney beans, diced tomatoes, green pepper, converted rice

Directions:
In a 4-quart slow cooaker, combine sausage, beans, tomatoes, and green peppers.
In a medium bowl, stir together rice, vegetable stock, and Cajun seasoning.  Pour into slow cooker and stir thoroughly.
Cover and cook on HIGH setting for 3 to 4 hours.  Season with salt and pepper to taste.
Paula Deen's Fried Chicken Salad


Ingredients:
buttermilk, olive oil, lemon juice, salt, black pepper, chives, chicken breast, eggs, self-rising flour, plum tomatoes

Directions:
For Dressing: Whisk together ingredients, refrigerate.
For Chicken: Cut chicken into 1" strips.  Whisk eggs with 1/4 cup water.  Whisk flour with salt and pepper.  Heat oil in skillet to 350. Dip chicken strips in eggs mixture, then coat with flour mixture.  Fry 3-4 minutes until done.  Season while hot.
For salad: slice tomatoes and toss with greens and onion slices.  Top with fried chicken strips and dressing.
enjoy!
Reuben Casserole


Ingredients:
sauerkraut, onion, butter, apple, caraway seed, corned beef, swiss cheese, pimiento, green pepper

Directions:
Preheat oven to 400. Saute' the onion in 2 tablespoons butter until onion is limp. Add apple and saute' until soft.Add caraway seeds, kraut and corned beef and saute' 1 minute to blend flavors. Place mixture in medium casserole dish.
Drizzle Thousand Island dressing on top, cover with swiss cheese and top with croutons. Pour 2 tablespoons melted butter over top, dot with pimento and green pepper. bake at 400 for 20 minutes.
Chicken With Basil Sauce


Ingredients:
boneless chicken breasts, egg, butter, evaporated milk, chicken bouillon, flour, fresh basil leaves

Directions:
Preheat oven to 375.  Halve the chicken breasts to make 4 pieces.
Dip chicken in beaten egg and coat with breadcrumbs.  Place on cookie sheet, drizzle with melted butter.  Cook in oven 20-25 minutes.
In small saucepan over medium heat evaporated milk, chicken flavor, and flour.  When mixture thickens add ripped up basil leaves.  Cook for 1 minute then remove from heat.
Serve basil sauce drizzled on chicken, or in dipping dishes.
Renee's Pear Crisp
Category: desserts
By Renee Thaxton Whitlow

Having a pear tree in abundance called for some crafty cooking. Had all ingredients on hand and what's not to like? Serve warm with vanilla ice cream. Yummy!

Ingredients:
6 cups sliced pears
½ cup butter, melted
2 tablespoons maple syrup
2 cups all-purpose flour, or more as needed
1 cup brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon vanilla extract
½ cup butter, softened

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Spread pears to cover bottom of the baking dish; drizzle with melted butter and maple syrup. Stir flour, brown sugar, white sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Cut softened butter into flour mixture until mixture resembles coarse crumbs, adding more flour if necessary. Sprinkle topping over pears. Bake in preheated oven until pears are bubbling and topping is crisp, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 10 servings

Calories: 417.1
Fat: 18.8 g
Saturated fat: 11.7 g
Carbohydrates: 61.6 g
Sugars: 36.3 g
Dietary fiber: 3.9 g
Protein: 3.2 g
Cholesterol: 48.8 mg
Sodium: 136.7 mg
Mika's Barbecue Chicken Alfredo Pizza


Ingredients:
alfredo sauce with parmesan cheese, mozzarella cheese, chicken breasts, barbecue sauce, mushrooms, black olives, sweet onion, cilantro

Directions:
In a small bowl mix chicken cubes with barbecue sauce and set aside.
Spread Alfredo sauce on prepared pizza crust and top with 1/2 the mozzarella cheese.  Top with chicken cubes, onions, mushrooms, black olives and cilantro.  Finish with the rest of the cheese.
Bake at 425 for about 15 minutes or until crust is brown.
Horseradish Cream


Ingredients:
sour cream, dill pickle, fresh chives

Directions:
Mix all ingredients together until well blended., Cover and refrigerate for 2 hours before use.
Classic Mutton/ Lamb Stew Made Like Bengali’s (Bengali Man


Ingredients:
potatoes, onions, gingerroot, garlic cloves, chili powder, turmeric powder, green cardamom pods, cinnamon stick, bay leaves, salt, sugar, ghee, water

Directions:
MARINATION:
Blend together the ginger, garlic and approximately 100 gm onion.
Mix the meat with onion, ginger, garlic paste, turmeric, chili powder, salt and 2 tbsp mustard oil.
The meet  marinated for 45 mins to an hour.
COOKING:
Finely chopped the remaining onion.
Peel the potatoes and cut in quarters, or else keep them whole if not too large.
Heat the remaining mustard oil in a pressure cooker.
Fry the chopped onion till crisp and golden brown.
Drain oil from the fried onions and keep aside.
Lower the flame and add the sugar. Keep stirring till all the sugar is dissolved and the oil turned red.
Add the cardamon, cinnamon and bay leaves and fry for half a minute.
Add the meat and marinade and fry  on a high flame till the spices are all fried and the oil separates.
When frying this entire marinate and meat, add 3 to 4 tbsp warm water to prevent sticking to the sides.
This will take about 30 to 35 minutes.
Add the potatoes and warm water.
Check and adjust the seasoning.
Take all of this in a Pressure cooker on a  low flame, and wait for the 3rd whistle. Turn off the flame and keep the lid on till the pressure reduces on its own.
Open the lid and check the tenderness of the meat. If you need it to be more tender, you can turn on the heat and wait for 1-2 whistle (generally 3 whistles work fine for me].
PS: If a Pressure Cooker is not available, then it needs to be slow cooked in a casserole on medium flame for 1 and half hour with a closed lid, and check if the meat is tender. Garnish with the fried onions (kept aside initially] and serve with hot rice. Enjoy!
Vanessa's Sweet Potato Salad


Ingredients:
sweet potatoes, canola oil, ground cumin, ground coriander, paprika, curry powder, salt, bell peppers, scallions, sesame seeds, cilantro, olive oil, lime juice, salt, cumin, fresh ground pepper

Directions:
Preheat oven to 400. Toss peeled, diced sweet potato chunks in canola oil, sesame oil, cumin, coriander, paprika, curry powder and salt until thoroughly coated. Spread evenly in jelly roll pan or large baking stone and roast in oven until lightly browned, around 20 minutes. Set aside to cool.
While sweet potatoes roast:
--Prepare bell peppers, scallions, sesame seeds and cilantro, set aside.
--Combine extra-virgin olive oil, lime juice, salt, cumin and pepper in jar or dressing cruet; shake well to combine. Set aside.
When sweet potatoes are room temperature, combine them in large bowl with bell peppers, scallions, sesame seeds and cilantro; add dressing and mix thoroughly. Can be served at room temperature or chilled.
Swedish Chocolate Balls (or Coconut Balls)
Category: world-cuisine
By AngelicaS

This is a classic Swedish recipe, beloved by every Swede. It is one of the first things children learn to make, and it's enjoyed greatly by all ages. The balls can either be bite-sized or giant, whichever seems more appealing. Or make one big ball, and many small ones. Additional cocoa powder or chocolate can be added to intensify the flavor.

Ingredients:
4 cups regular rolled oats
1 ¼ cups white sugar
½ cup unsweetened cocoa powder
1 cup butter or margarine, softened
2 tablespoons strong coffee
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened baking chocolate, melted
⅓ cup coconut flakes

Directions:
Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended. Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 48 servings

Calories: 90.1
Fat: 5.2 g
Saturated fat: 3.1 g
Carbohydrates: 10.9 g
Sugars: 5.5 g
Dietary fiber: 1.2 g
Protein: 1.3 g
Cholesterol: 10.2 mg
Sodium: 29.6 mg
Warm Chicken Caesar Wraps


Ingredients:
chicken tenderloins, water, 10-inch flour tortillas, lettuce, tomatoes, seasoned croutons

Directions:
In a large nonstick skillet cook chicken tenderloins until lightly browned.
Leave chicken in skillet and add water, bring to a boil.
Stir in rice.
Cover and remove from heat.
Let stand 5 minutes or until liquid is absorbed.
Stir in salad dressing.
Fill each tortilla with chicken and rice mixture, lettuce, tomatoes, and croutons.
Fold in sides of tortilla and roll up.
Fireweed Jelly


Ingredients:
lemon juice, water, sugar

Directions:
Pick, wash and measure 8 cups of fireweed blossoms (flower part only].  Put into large saucepan.
Add 1/4 cup lemon juice and 4 1/2 cups water.
Boil 10-12 minutes and strain into a bowl.  KEEP THE JUICE, and throw the cooked blossoms away.
Strain the juice through cheesecloth two more times for clarity of jelly.
Take strained juice and heat to lukewarm.  Add 2 packages Sure Jell or other pectin and bring to boil.
Add 5 cups sugar and bring to FULL boil.  Boil hard for 5 minutes.
Pour into hot, clean jars and seal.
Process in boiling water bath for 10 minutes.
Fruit & Prosciutto Appetizers


Ingredients:
pears, lime juice, lemon juice, gala apples, honeydew melon, prosciutto, grapes

Directions:
Squeeze the lemon/lime juice  on the fruit., Wrap each fruit piece with a strip of prosciutto., Arrange on a platter with grape clusters and slices of orange.
Old Fashioned Braised Chump Chops


Ingredients:
lamb chop, potatoes, butter, onion, seasoned flour, fresh rosemary

Directions:
Preheat oven to 180°C., Add uncooked potatoes to a large casserole dish., Pour melted butter over potatoes, and stir until all potatoes are coated., Dust chops with seasoned flour, and brown in oil., Place chops on the top of the potatoes., Take rosemary springs and put them on the top of the chops., Fry onion and mushroom until soft but not brown., Place onion and mushroom on the top., Pour chicken stock into the casserole., Cover and cook in oven at 180°C., Serve with whatever you want to serve it with!
Jalapeno Cornbread


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, yellow cornmeal, eggs, buttermilk, butter, butter, jalapeno chile

Directions:
Preheat oven to 425 degrees.
Grease a 9-inch square baking pan with butter.
In a large bowl, stir together dry ingredients with a wire whisk or fork.
In a medium bowl, whisk together eggs, buttermilk, butter and jalapeno chile.
Add to cornmeal mixture and stir until just blended.
Pour into pan and bake 20 minutes or until edges are golden and a toothpick inserted into the center comes out clean.
Lemon Molasses Marble Cake


Ingredients:
unsalted butter, light brown sugar, light brown sugar, molasses, flour, baking soda, cream of tartar, cinnamon, ground mace, nutmeg, ground cloves, plain yogurt, plain yogurt, unsalted butter, sugar, lemon, zest of, flour, baking soda, cream of tartar, plain yogurt, salt

Directions:
Preheat oven to 350*F.  Butter and flour a 9 to 10 inch bundt pan or tube pan and set aside.
To make the molasses batter, cream together the butter and brown sugar until very light.  Beat in the egg yolks one at a time; beat in the molasses.  Sift the dry ingredients together and add the batter alternately with the yoghurt, beginning and ending with the dry ingredients.  Do NOT over mix.
To make the lemon batter, cream together the butter and the sugar and lemon zest until very light.  Add the lemon extract.  sift the dry ingredients together and add to the creamed mixture alternately with the yoghurt beginning and ending with the dry ingredients.  Do NOT overmix.  Beat the egg whites with the salt until nearly stiff.  Fold about 1/4 of them into the batter to lighten it, then gently fold in the remainder.
Drop 3 or 4 large dollops of the lemon batter into the prepared cake pan.  Top with 3 or 4 dollops of molasses batter.  continue layering batters until all is used up.  Gently rap the pan once against the countertop to settle the batters.  With a butter knife, swirl the batters together a few times without over-doing it.
Bake until the cake is golden brown and a toothpick inserted near the centre comes out clean, about 1 hour.
Cool the cake in the pan on a wire rack for 10 to 15 minutes.  Loosen the cake from the pan and unmold onto the rack to cool completely.  Dust with icing sugar before serving.  A lemon glaze is also nice on this.
Pickled Green Beans
Category: side-dish
By Kimber

I use these in Bloody Marys, instead of celery sticks, and they are always a hit!

Ingredients:
2 pounds fresh green beans, rinsed and trimmed
4 cloves garlic, peeled
8 sprigs fresh dill weed
4 teaspoons salt
2 ½ cups white vinegar
2 ½ cups water

Directions:
Cut green beans to fit inside pint canning jars. Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes.  Plunge beans into ice water.  Drain well. Pack the beans into four hot, sterilized pint jars.  Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass.  Add 1 teaspoon of salt to each jar. In a large saucepan over high heat, bring vinegar and water to a boil.  Pour over beans. Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 pints

Calories: 39
Fat: 0.1 g
Carbohydrates: 8.6 g
Sugars: 1.6 g
Dietary fiber: 3.9 g
Protein: 2.2 g
Sodium: 1169.9 mg
Christy's Awesome Hot Ham and Cheese
Category: main-dish
By SeattleFarmersMarketGirl

I love making this easy grilled ham and cheese sandwich on a cool night with a cup of tomato soup.

Ingredients:
2 slices whole grain bread
2 teaspoons butter
2 slices Swiss cheese
2 thin slices  deli ham
1 teaspoon mayonnaise
1 teaspoon whole grain mustard

Directions:
Preheat a skillet over medium-high heat. Spread one side of each slice of bread with 1 teaspoon butter. Place one slice, butter-side down in the hot skillet. Top with Swiss cheese and ham. Spread the unbuttered side of the second slice of bread with mayonnaise and mustard; place it, butter-side up on top of the sandwich. Cook until the sandwich is golden brown and the cheese is melted, about 3 minutes per side.

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: 1 serving

Calories: 516
Fat: 33.5 g
Saturated fat: 17.5 g
Carbohydrates: 26.9 g
Sugars: 4.5 g
Dietary fiber: 4.5 g
Protein: 26.4 g
Cholesterol: 86.6 mg
Sodium: 747.2 mg
Sriracha Roasted Chicken


Ingredients:
Dijon mustard, crushed red pepper flakes, onion powder, light brown sugar, sriracha sauce, whole chickens, ground black pepper, dried oregano

Directions:
Combine dijon mustard,teriyaki sauce,red pepper flakes,onion powder,brown sugar and sriracha sauce in a medium bowl;whisk well.
Rinse the chicken throughly,and remove the giblets.Sprinkle with 2 1/2 teaspoons spice mixture inside the chicken,rub the remaining mixture outside the chicken.
Place the chicken in a large ziplock bag,pour the sauce onto the chicken,place it on a shallow dish and marinade for 4 hours.
Preheat oven to 350 degrees F.
Remove the chicken from the bag and place it in a 9x13 inch roasting pan,discarding marinade.
Bake in the preheated oven for 1 1/2 hours,basting several times with remaining sauce.
Spanish Tortilla


Ingredients:
eggs, potatoes, feta cheese, spinach, cheddar cheese

Directions:
Prepare the red pepper. For best results you need to char and peel the pepper to give it a really soft texture. This can be done a number of ways; the best way (and most fun] is on a BBQ, but under a grill on a really high heat works equally well. Ensure that you keep turning the pepper once it starts to caremalise and char the skin - this takes around 10 - 15 minutes.
Once the skin has blackened, remove the pepper from the heat and allow to cool for a few minutes. Once cool enough to touch, slice the pepper in half, remove the seeds and membrane, and remove the skin. Finally slice the pepper into thin strips. Set aside.
Prepare and cook the potatoes. Peel the potatoes and slice into thin discs that are approximately 3mm thick. Place the discs into a pan (I needed 2 pans] on a low heat with 1tbsp of olive oil and fry for between 15 and 25 minutes, depending on the thickness and type of potatoes. You should be able to tell when the potatoes are cooked, as they will start to go soft and may even break up a little in the pan. Make sure that you keep turning the potatoes, otherwise they are likely to burn! Set aside.
Break the eggs into a bowl, season and whisk together with a fork until the egg whites and yolks are completely blended. Once blended, add in the potatoes, spinach and red pepper into the mixture and give it a good mix.
Preheat the grill in preparation, then heat 1 tbsp of oil in a frying pan and pour in the egg mixture. Using a wooden spatula, keep going around the edges of the pan and pushing the cooked egg into the middle. After 5 minutes, the omlette should be cooked around the edges and slightly wobbly in the centre. Remove the tortilla from the heat.
Crumble over the cheddar and feta cheese and place the pan under the grill for around 5-7 minutes, or until the egg is cooked through and the tortilla no longer wobbles.
Slice up the tortilla and serve luke warm with a fresh salad or in baguette.
Chocolate Cobbler


Ingredients:
sugar, all-purpose flour, cocoa powder, baking powder, salt, milk, butter, vanilla extract, light brown sugar, hot water

Directions:
Preheat oven to 350.
In a bowl, stir together 3/4 cup sugar, flour, 3 T. cocoa, baking powder, and salt.  Stir in milk, butter, and vanilla; Mix until smooth.  Pour batter into an ungreased 8" square glass baking dish.
Stir together remaining 1/2 cup sugar, brown sugar, and remaining 4 T. cocoa.  Sprinkle cocoa mixture evenly over batter.  Pour hot water on top- do NOT stir!
Bake for 35-40 minutes or until the top of the cobbler is set.  Let stand for 15 minutes.
Spoon into individual serving dishes.  The cobbler makes it's own sauce in the bottom of the pan.  Spoon sauce over each serving.
Garnish with ice cream or whipped cream.  Refrigerate leftovers- tastes great cold, too!