xiaoxl/recipe_data huggingface dataset:
Sesame Lime Scallion Rice


Ingredients:
scallions, chicken broth, coarse salt, ground pepper, lime, toasted sesame seeds

Directions:
In a 3- to 4-quart saucepan or skillet, heat 1 tablespoon of sesame oil over medium heat. Add the scallion whites, 1/4 teaspoon of salt, and a pinch of pepper. Cook, stirring often, until tender but not browned, about 5 minutes.
Add the rice and cook, stirring often, until it begins to crackle, 2 to 3 minutes.
Add the chicken broth, lime zest, 1 teaspoons salt and 1/4 teaspoons pepper; bring to a boil. Cover and turn the heat down to low. Cook until the rice is tender and the liquid is absorbed, about 18 minutes. The trick to perfect is rice is not to lift the lid or stir during this stage. Leave it alone until all the liquid is absorbed.
Remove from the heat and using a fork, fluff the scallion greens, 1 tablespoon of sesame oil, and the lime juice into the rice. Let rest 5 minutes.
Sprinkle with toasted sesame seeds and serve.
Turkey Soft Tacos
Category: main-dish
By Pegah Motaleb

Kids love them and so will you if you have high cholesterol like me.

Ingredients:
¼ cup chopped onions
½  jalapeno pepper, seeded and chopped
4 cloves garlic, minced
2 pounds ground turkey
3 tablespoons taco seasoning
¼ cup green bell pepper, chopped
12 (6 inch) flour tortillas

Directions:
Place onions, jalapeno, and garlic in a grill pan over medium heat; cook and stir until fragrant, about 3 minutes. Stir in ground turkey,  , and green bell pepper. Cook and stir until turkey is completely cooked through, 20 to 30 minutes. Divide turkey mixture among the tortillas.

Prep time: 15 mins
Cook time: 23 mins
Total time: 38 mins
Yields: 12 tacos

Calories: 222.2
Fat: 8.2 g
Saturated fat: 2.1 g
Carbohydrates: 18.8 g
Sugars: 1.2 g
Dietary fiber: 1.1 g
Protein: 17.8 g
Cholesterol: 55.8 mg
Sodium: 410.6 mg
Salisbury Steak for 2


Ingredients:
egg, milk, garlic powder, crushed red pepper flakes, ground beef, water, dry mustard

Directions:
In a medium size bowl, add egg, milk,breadcrumbs, 1 Tablespoon gravy mix, onion, garlic powder, red pepper flakes, and ground beef.
Mix all ingredients together, DO NOT over mix ( you do not want the meat to get dry ] divide meat mixture into two oblong patties, about 3/4 inch thick.
Using a skillet large enough to hold both patties, fry over medium heat until desired doneness is reached ( I cooked mine for about 10 minutes total ].
Remove patties from skillet, and keep warm.
In the same pan that the patties were cooked in, ( if not using lean beef,drain "drippings " ] add rest of ingredients and stir until thickened and no lumps remain.
Pour gravy over patties, eat and ENJOY !
Marshmallow Treats


Ingredients:
butter, sweetened condensed milk, brown sugar, vanilla, marshmallows, coconut

Directions:
Combine butter, milk, sugar, cocoa and vanilla in a pan., Stir over heat without boiling till butter melts., Stir in crushed biscuits., Moisten hands, roll 3 tablespoons mixture around a marshmallow., Press firmly to enclose., Roll in coconut., Refrigerate till firm.
Corvina Cacerola (Ecuadorean Fish Casserole)


Ingredients:
green plantains, onions, bell peppers, tomatoes, unsalted peanuts, unsalted butter, unsalted butter, annatto oil, oregano, sugar, water, coarse salt, fresh ground black pepper

Directions:
Grate the plantains, separating one grated plantain from the rest.
Butter a pyrex baking dish large enough to hold all the ingredients.
Pre-heat the oven to 375 degrees.
Finely grind the peanuts and dissolve them in 1/2 cup water (this is not meant to be peanut butter, tho, in a pinch, you could use it].
Saute the onion in one ounce of butter over medium heat till softened, then remove from heat and add the peppers, tomatoes and fish fillets cut into pieces; add the peanut mixture, the oregano and the sugar and mix well.
Season with salt and pepper and set aside.
Bring 3 and 1/2 cups of water to boil with 2 ounces of butter, some grated pepper and one teaspoon of manteca(annato oil]; as soon as it boils, add the three grated plantains and cook, stirring frequently until a smooth and relatively thick mixture forms.
Place half the plantain mixture in the prepared pan, smoothing it out so that the bottom of the baking dish is covered.
Layer the fish mixture on top and then cover the fish mixture with the remaining plantain paste.
In a saute pan over medium high heat, melt the remaining four ounces of butter and teaspoon of manteca; add the one remaining grated plantain and saute until well mixed.
Spread this mixture over the top of the casserole.
Bake the casserole until brown, about one hour.
Plain Jane Roasted Potatoes


Ingredients:
olive oil, butter, kosher salt, fresh ground pepper

Directions:
Preheat oven to 400°F.
Melt butter over medium, set aside.
Wash, dry and quarter potatoes. Keep skins on.
Place potatoes in a baking dish and coat with olive oil making sure the potatoes are thoroughly coated.
Add kosher salt and toss with potatoes.
Add melted butter and toss with potatoes.
Liberally ground pepper over potatoes and toss.
Place dish uncovered in the oven. Cook potatoes for one hour or until potatoes are crispy and golden brown.
Candied Sweet Potatoes


Ingredients:
unsalted butter, sweet potatoes, kosher salt, pecans, heavy cream, dark brown sugar, mini marshmallows

Directions:
Heat the oven to 350 degrees F. Use 1 tbs. of the butter to grease a 2 quart oven-proof baking dish.
Peel the sweet potatoes and slice them 1/8 inch thick.  Place 1/3 of the potatoes in the bottom of the baking dish.  Season with salt and sprinkle with 1/3 of the pecans.  Repeat 2 more times.
Pour the coffee liqueur and cream over the potatoes.  Spread the brown sugar evenly over the top and dot with the remaining butter.
Cover the dish with foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes.
Remove the dish from the oven and turn on the broiler.  Remove the foil and cover the sweet potatoes evenly with the marshmallows.  Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute.  Let cool a bit before serving.
Garlic Cheese Chicken Rollups
Category: meat-and-poultry
By Wendy Neff

This is a quick, easy and tasty meal - my husband's favorite! If you can make ahead and let marinate, it is even better. Roll on up to the stove and make a tasty treat for dinner tonight!

Ingredients:
4  skinless, boneless chicken breasts
1 cup dried bread crumbs, seasoned
½ cup grated Parmesan cheese
¼ cup butter, melted
1 (7 ounce) package garlic cheese spread

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks. Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.

Yields: 4 servings

Calories: 493
Fat: 26.1 g
Saturated fat: 9.8 g
Carbohydrates: 24.4 g
Sugars: 1.8 g
Dietary fiber: 1.5 g
Protein: 40.6 g
Cholesterol: 138.2 mg
Sodium: 1080.6 mg
Apricot Walnut Scones


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, heavy cream, egg, walnuts, egg

Directions:
Combine both flours, sugar, baking soda, and salt.
Cut butter into flour mixture till it resembles large crumbs.
Coat apricot pieces with 1 or 2 tbs flour to keep from sticking together.  Add apricots and walnuts to flour mixture.
In a separate container, beat 1 egg and mix with cream.  Drizzle into flour mixture and mix gently.  Turn out mixture onto lightly floured cutting board.
Gently knead dough just till it sticks together.  Be sure to turn the dough on the board so it doesn't stick.  Add a little more flour to the board if required.  Pat or roll out dough to an approximate thickness of 3/4 inches thick.  Cut out scones with a 2" floured cutter.
Place scones on a baking sheet.  Lining sheet with parchment paper or silicone liner helps keeps bottoms from getting too dark.
If desired, brush tops of scones with mixture of 1 egg beaten with 1 tbs water.
Bake at 425 degrees F for 12 to 15 minutes or until golden.  Cool on wire rack.
Sarah's Chili Seasoning Mix
Category: uncategorized
By Sarah Dipity

A medium-hot chili seasoning. Add to chili in place of store-bought packets. Add more or less cayenne to adjust heat/spiciness.

Ingredients:
¼ cup chili powder
1 ½ tablespoons ground cumin
4 teaspoons onion powder
4 teaspoons Hungarian paprika
2 teaspoons garlic powder
2 teaspoons salt, or more to taste
1 teaspoon dried oregano
1 ½ teaspoons brown sugar
1 teaspoon cayenne pepper
1 teaspoon mustard powder
½ teaspoon ground coriander
¼ teaspoon ground black pepper
1 pinch ground cinnamon
2  bay leaves

Directions:
Mix chili powder, cumin, onion powder, paprika, garlic powder, salt, oregano, brown sugar, cayenne pepper, mustard powder, coriander, black pepper, cinnamon, and bay leaves in a bowl. Store seasoning mix in an airtight container.

Prep time: 10 mins
Total time: 10 mins
Yields: cup

Calories: 16.9
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 3 g
Sugars: 0.9 g
Dietary fiber: 1.2 g
Protein: 0.6 g
Sodium: 312.5 mg
Low-Carb Taco Salad


Ingredients:
hamburger, onion, garlic powder, chili powder, salsa, cilantro, avocado

Directions:
"Brown hamburger with onion. Season with salt, pepper, and garlic powder. Then add chili powder and salsa, and let simmer. Serve over greens garnished with cilantro and avocado slices."
Veggie Flax Burgers


Ingredients:
artichoke hearts, garlic, green onion, fresh parsley, garbanzo beans, kidney bean, ground flax seed, tahini, fresh ground black pepper, cooked brown rice

Directions:
Put the artichoke hearts, garlic, green onions, parsley, garbanzo beans, kidney beans, ground flaxseed, tahini, and black pepper in a food processor; pulse about eight times, until blended. Now scrape down the sides and pulse another six times. Don't overprocess! Move to a bowl and gently stir in cooked rice.
Divide the mixture into four portions and form into patties about 1/2" thick.
Heat a larage nonstick frying pan over medium heat and coat with cooking spray. Fry the burgers until the bottoms are brown, about 5 minutes. Spray the tops of the burgers with the cooking spray and turn over. Cook until brown, about 5 minutes more. Serve on buns, if desired. Enjoy!
Stuffing Crust Turkey Pie


Ingredients:
turkey, chicken, frozen green beans, corn, milk, cheese

Directions:
Preheat oven to 350 degrees., Prepare stuffing according to package directions., Pat stuffing in greased pie plate., Sprinkle turkey or chicken on stuffing, then add frozen vegies., Mix together soup and milk and pour over the chicken and vegetables., Sprinkle with cheese and bake for 20-30 minutes until heated through.
Chocolate Martini


Ingredients:
vanilla vodka, Creme de Cacao

Directions:
Wet the rim of a chilled martini glass with water, then dip the rim in cocoa powder (optional].
In a cocktail shaker half filled with ice, add the vodka and creme de cacao.
Shake vigorously and pour into the martini glass.
Drop a Hershey's kiss into the glass and top with a splash of Godiva chocolate liqueur.
Sausage Stuffed Jalapenos
Category: appetizers-and-snacks
By MERLOT_58

Jalapeno pepper halves are stuffed with cheese and sausage. You will love this spicy appetizer treat!

Ingredients:
1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing  (Optional)

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 servings

Calories: 361.6
Fat: 34.3 g
Saturated fat: 12.3 g
Carbohydrates: 4.3 g
Sugars: 2.1 g
Dietary fiber: 1.1 g
Protein: 9.2 g
Cholesterol: 57.5 mg
Sodium: 601.3 mg
Tasso Ham
Category: main-dish
By DJFoodie

I used to make this in a restaurant where I worked. I have modified it for the home cook. I make this about twice a summer. It's the hit of any BBQ!!

Ingredients:
1 ¾ cups sugar-based curing mixture (such as Morton® Tender Quick®)
1 ½ cups white sugar
1 tablespoon cayenne pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 gallon water
10 pounds pork butt roast
2 tablespoons ground mace
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon dried sage
1 tablespoon dried thyme
2 tablespoons honey

Directions:
To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water. Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator. Remove pork from brine, then discard brine. Rinse and pat dry the pork. Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). To Make the Rub: In a medium bowl, mix together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey. Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack. Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.

Prep time: 30 mins
Cook time: 12 hrs
Total time: 1 week
Yields: 30 servings

Calories: 207.3
Fat: 9.7 g
Saturated fat: 3.5 g
Carbohydrates: 13.3 g
Sugars: 11.7 g
Dietary fiber: 0.5 g
Protein: 16.4 g
Cholesterol: 56.2 mg
Sodium: 6665.2 mg
Fruit and Cheese Mini-Snacks


Ingredients:
low-fat cheddar cheese, light cream cheese, fresh parsley

Directions:
Chop/dice dried fruit to small uniform pieces.
Beat together cheddar cheese, cream cheese and red-pepper seasoning in small bowl until blended, about 1 minute.
Stir in dried fruits with wooden spoon.
Using 1 level measuring tablespoon, form mixture into balls, rolling between palms of your hands.
Roll balls in chopped parsley.
Serve with crackers, veggies, anything you'd like or just pop them into your mouth one by one!
The snacks can be refrigerated for up to 2 weeks in an air-tight container.
Baked Pumpkin Custard from EAGLE BRAND®
Category: trusted-brands-recipes-and-tips
By Eagle brand

Everything you love about pumpkin pie but without the fuss of the crust, these custards are creamy and spiced just right.

Ingredients:
3  large eggs
1 cup 100% pure pumpkin
1 ½ teaspoons pumpkin pie spice
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 ⅓ cups whole milk
1 teaspoon vanilla extract
¼ teaspoon salt
Sweetened whipped cream
Ground cinnamon

Directions:
Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended. Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches. Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.

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

Calories: 387.9
Fat: 11.1 g
Saturated fat: 6.4 g
Carbohydrates: 27.7 g
Sugars: 25.3 g
Dietary fiber: 1.3 g
Protein: 8.2 g
Cholesterol: 121.8 mg
Sodium: 348.1 mg
Good Old Fashioned Pancakes
Category: breakfast-and-brunch
By dakota kelly

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Ingredients:
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1  egg
3 tablespoons butter, melted

Directions:
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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

Calories: 158.3
Fat: 5.9 g
Saturated fat: 3.4 g
Carbohydrates: 21.7 g
Sugars: 3.5 g
Dietary fiber: 0.6 g
Protein: 4.5 g
Cholesterol: 37.7 mg
Sodium: 503.6 mg
Big Game Day Chili
Category: soups-stews-and-chili
By Beer and Food Guy

The first time I tried this chili I was floored! It has wonderful flavors, and is very spicy and very addictive. If you don't like heat, adjust the ingredients. It's perfect at a football tailgate party or picnic. If you like a roasted flavor, bake the garlic before pressing it. For the beer, a hoppy pale ale works well, as does a dark stout. I've also experimented with adding a cup of coffee to the mix to give it a roasted coffee flavor. It also freezes well.

Ingredients:
2 tablespoons vegetable oil
2  yellow onions, chopped
1  sweet onion, chopped
1 head garlic, peeled and minced
1  yellow bell pepper, chopped
1  orange bell pepper, chopped
2 pounds cubed beef stew meat
2 pounds Italian sausage meat
4 slices applewood smoked bacon, cut into 1-inch pieces
2 (28 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
2 (14 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans kidney beans, rinsed and drained
1 (7 ounce) can chipotle peppers in adobo sauce, chopped
2 cups beef broth
1 (12 fluid ounce) bottle dark beer
¼ teaspoon chili powder, or to taste
¼ cup crumbled dried oregano
1 tablespoon  fresh-ground black pepper
2 teaspoons salt, or amount to taste
2 ½ ounces dark chocolate candy bar

Directions:
Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat. Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.

Prep time: 45 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 16 servings

Calories: 543.9
Fat: 29.5 g
Saturated fat: 10.7 g
Carbohydrates: 36.8 g
Sugars: 11.1 g
Dietary fiber: 10.7 g
Protein: 32.8 g
Cholesterol: 85.9 mg
Sodium: 2025.6 mg
Cheddar Cabbage


Ingredients:
olive oil, cabbage, celery, chives, milk, cheddar cheese, salt, eggs, fresh parsley, parmesan cheese

Directions:
Preheat oven to 375 degrees F.
Heat 1 TBS olive oil in a small skillet over medium heat. Add cabbage, celery, onion and saute 7 to 8 minutes, or until tender.
Coat a 10 by 6 inch baking dish with remaining 1 TBS of olive oil and add cabbage mixture.
In a medium bowl, combine milk, cheese, salt, eggs, and egg white, stirring well. Pour over cabbage mixture.
Combine parsley and Parmesan cheese and sprinkle over cabbage mixture.
Bake for 40 to 45 minutes. Let stand 5 minutes before serving.
Thai Fried Chicken


Ingredients:
garlic, salsify, fresh chili peppers, caster sugar, ground turmeric, curry powder, fish sauce, chicken thigh fillets, coconut milk

Directions:
Pound the garlic,coriander root and salt in mortar and pestle.
Add  the chilie peppers, sugar, turmeric and curry powder and pound to a fine paste.
Add the fish sauce to the paste and marinate the chicken for 2 hours.
Heat a little veg oil in a wok/large saucepan,add the chicken and fry until a good crust forms.
Reduce the heat and continue stir-frying until the chicken is cooked through.
Serve with coconut milk spooned over the top--optional.
Grilled Avocado Toast


Ingredients:
olive oil, garlic clove, plum tomatoes, red onion, avocado, pepper, cheddar cheese

Directions:
Combine olive oil and garlic.
Cut bread diagonally into 1/2 inch slices.
Brush  each slice with oil.
Place on a cookie sheet; broil or grill until golden, approximately 5 minutes.
Top each slice with tomato, onion, avocado and cheese.
Return  to broiler for 5 to 10 minutes until avocados begin to blister and brown.
Tangy Sweet Shredded Beef Barbecue


Ingredients:
ketchup, vinegar, brown sugar, onion, Worcestershire sauce, salt, pepper

Directions:
Combine all ingredients in dutch oven or other large pot and cook at low heat allowing to simmer slowly for about 4 hours, turning meat and stirring occasionally (If making in crock pot, cook on high for 5 to 6 hours].
Remove meat and shred with fork, discarding fat.
Put the meat back into the liquid and simmer for about 30 more minutes.
(If using crock pot just turn to low until ready to serve] Serve on your favorite buns or rolls.
Colorful Gumdrop Cake


Ingredients:
sugar, butter, eggs, fresh lemon rind, vanilla, flour, baking powder, salt, milk, sweetened flaked coconut, icing sugar, lemon juice

Directions:
Grease a 9x5 (2 L] loaf pan.
Line with parchment paper, cutting to fit.
In large bowl,beat sugar& butter until light& creamy,beat in the eggs,lemon rind& vanilla until fluffy.
In a separate bowl,stir together flour,baking powder& salt.
Gradually beat the flour mixture into sugar mixture alternately with the milk until mixture is smooth.
Stir in gumdrops& coconut until well combined.
Spoon into prepared pan and bake at 350 for 1-1 1/4 hrs.
or until tester in centre comes out clean.
DON"T OVERBAKE.
Let cool in pan for 5 minutes.
Turn out and let cool on wire rack completely.
Lemon Glaze: In small bowl,whisk icing sugar& lemon juice until smooth.
Drizzle glaze evenly over top of the cake& sprinkle with the chopped gumdrops.
Can be refrigerated loosely covered for up to 1 week.
If you would like to store longer, freeze the cake UNWRAPPED, then wrap carefully& store in freezer up to three months.
Sweet & Sour Chicken


Ingredients:
pineapple chunks, boneless skinless chicken breasts, carrots, bell pepper, onion, ketchup, brown sugar, cornstarch, soy sauce, ginger, garlic clove, cooked rice

Directions:
Drain pineapple, reserve the juice.
Cut chicken into bite size pieces and season with salt and pepper.
In a large skillet, brown chicken in oil.
reduce heat and add vegetables, cover and simmer for 5 minutes.
Combine reserved pineapple juice, ketchup, brown sugar, cornstarch, soy sauce, ginger and garlic in a small bowl until blended.
Stir into the skillet.
Cover and simmer until vegetables are tender and sauce is thickened, about 10 minutes.
Stir in pineapple and heat through.
Serve with rice.
Oatmeal Pancakes


Ingredients:
flour, baking soda, baking powder, sugar, salt, quick oatmeal, eggs, buttermilk

Directions:
Combine dry ingredients in one bowl, wet ingredients in another, mix them seperately and then combine. Stirring until moistened.
Cook on a pre-heated griddle until done.