xiaoxl/recipe_data huggingface dataset:
Megan's Amazing Buffalo Garlic Chili


Ingredients:
fresh garlic clove, stewed tomatoes, chopped tomatoes, great northern beans, black beans, dark red kidney beans, red kidney beans, Mexican chili beans, whole kernel corn, ground beef, lemon juice, butter, chili powder, crushed red pepper flakes, cayenne

Directions:
Chop onion and crush and chop garlic and saute in butter until tender, browning and the smell is overwhelmingly garlicy, turn heat to low and let cool while you do step 2.
If you use meat cook down the beef  in a separate pan and when its browned and crumbly add the taco seasoning as directed by the packet.   Add to the chili along with beans.
Drain the appropriate items and add all beans, both drained and undrained along with the corn and the chopped tomatoes to the pot.
Add large can of whole tomatoes.  Crush with your hands or cut into quarters with paring knife.  I generally dump the tomatoes on top and then slice them up over  the pot, just dropping them back. This is very messy (and fun] and you'll want to wear an apron.  Whole Stewed Tomatoes never fail to squirt when you crush or cut them.
Stir all ingredients and turn heat back up to begin cooking.
Add seasoning while stirring and taste testing.  I generally add the wing sauce and the lemon juice first.  Chili powder makes the chili a nice dark red and tends to be hot in the back of the mouth for a nice kick after the flavor.  I also use season pepper, and pepper flakes.  Basically you season it with what you like until it tastes good to you.  It will always be different.  Note:  You can use the taco seasoning directly to the beans as opposed to just using it on the beef.
Simmer on medium stirring occasionally.  If it's too soupy you can add 1/2 cup of white rice which will also make your chili even more filling.
Eat some and let cool on the stove top.  I find letting it sit sets the flavor before you put it away.
Note for Vegetarians: For Vegetarian omit the ground meat.  Also not Apian Vegetarian due to honey in the Anchor bay Buffalo wing sauce.
Mini Cheesecakes With Caramel Filled DelightFulls™


Ingredients:
cream cheese, granulated sugar, all-purpose flour, eggs, vanilla extract, coarse sea salt

Directions:
PREHEAT oven to 350°F Place 36 2-inch foil bake cups on baking sheet(s] with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer.  Set aside remaining DelightFulls morsels.
BEAT cream cheese, sugar and flour in large mixer bowl until creamy.  Add eggs and vanilla extract; beat well.  Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
BAKE for 13 to 15 minutes or until just set and not browned. Remove from oven to wire rack.  Let cool 10 minutes. Top each cheesecake with 3 to 4 of remaining DelightFulls morsels.  Morsels will soften but will retain shape.  Sprinkle morsels with a little sea salt.  Cool completely. Cover and refrigerate.  To serve, leave in foil cups or peel away foil and place in paper liners.
TIP: 1/3 less fat cream cheese (Neufchâtel] can be substituted for the regular cream cheese.
Italian Eggplant Patties (Polpettti De Melanzane)


Ingredients:
baby eggplants, salt, extra virgin olive oil, garlic cloves, cloves, eggs, pecorino romano cheese, light olive oil, flat-leaf Italian parsley

Directions:
Place the diced eggplant and (must leave skin on or will not come out right] in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper, eggplant for approximately 3 minutes until garlic  brown and crisp. Discard the garlic.
In a bowl, beat eggs, add grated cheese, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, , 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.
The Best Tuscan Garlic Chicken


Ingredients:
red bell pepper, fettuccine pasta, garlic cloves, heavy cream, butter, white wine, parmesan cheese, sun-dried tomatoes packed in oil, flour, dried thyme, dried basil

Directions:
Preheat oven to 375 degrees. Slice the bell pepper julienne and place on a baking sheet. Toss peppers in olive oil and 2 minced gloves of garlic and spread them out. Season with salt and pepper and place in oven.
Roast peppers for 10-15 minutes until edges begin to darken and the peppers become tender, stirring peppers halfway through. Set roasted red peppers aside.
Bring a pot of water to boil and cook pasta while following the next steps.
In a medium sauce pan on low-medium heat, add 3 cloves of minced garlic, 2 tablespoons olive oil, and stick of butter. After butter melts, whisk in the flour.
Add the white wine to the sauce pan. Add the thyme, basil, and sun-dried tomatoes to the sauce. Allow to simmer 2 minutes until wine has reduced.
Add the heavy cream to the sauce. After sauce comes back up to temperature, slowly stir in the Parmesan cheese. Stir often until cheese is melted and the sauce becomes smooth. Allow the sauce to simmer on low heat while preparing the chicken.
In a large saute pan on medium-high, add 2 tablespoons of olive oil and the frozen chicken breast strips. When the chicken is halfway warmed-through, add the roasted red peppers and saute until the chicken is well browned.
Reduce the heat to medium and pour the sauce over the chicken and roasted red peppers. Stir well to incorporate all the browned chicken bits from the bottom of the pan.
Add the spinach and stir well to allow sauce to wilt the leaves.
Add the drained fettuccine pasta to the saute pan and stir using tongs to coat the pasta well.
Serve with fresh garlic bread and salad. Enjoy!
Paleo Coconut Banana Cookies


Ingredients:
baking soda, coconut oil, eggs, banana, vanilla

Directions:
In a medium bowl mix the coconut flour and the baking soda together., In a large bowl mix together the coconut oil,banana, eggs, and vanilla., Then mix the dry ingredients into the wet., Add the chocolate chips., Bake at 350oF or 180oC for 12 minutes.
Seafood Seasoning Mix


Ingredients:
garlic, onions, black pepper, oregano, thyme, white pepper, basil, cayenne

Directions:
"Mix dry ingredients together using a fork or place in a jar, cover and shake it thoroughly. Store in tightly covered container."
Broccoli and Rice Stir Fry
Category: side-dish
By HERCATE

A quick and tasty side dish, or can be served as a meal. You can modify this recipe to include any veggies you choose.

Ingredients:
1 ½ cups uncooked long-grain rice
1 tablespoon vegetable oil
1 (16 ounce) package frozen broccoli florets, thawed
3  green onions, diced
2  eggs, beaten
2 tablespoons soy sauce
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes. Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 8 servings

Calories: 187
Fat: 3.4 g
Saturated fat: 0.8 g
Carbohydrates: 32.9 g
Sugars: 1.1 g
Dietary fiber: 2.3 g
Protein: 6.3 g
Cholesterol: 46.5 mg
Sodium: 403.9 mg
Herb and Peanut Goat Cheese Log


Ingredients:
lemon, sun-dried tomato, black pepper, chives, peanuts

Directions:
In a medium bowl, mash goat cheese. Finely grate peel from lemon and add to goat cheese along with sundried tomatoes and pepper. Stir to combine. Form goat cheese into a log measuring about 9 inches (23 cm].
In a small bowl, stir herbs with peanuts. Place peanut mixture on a piece of plastic wrap large enough to roll up goat cheese. Roll and sprinkle goat cheese log with herb and peanut mixture to coat, then seal in the plastic wrap. Refrigerate about 1 hour. Serve with sliced baguette or crackers.
Linda's Asian Coleslaw


Ingredients:
broccoli, carrot, garlic cloves, fresh ginger, soy sauce, red wine vinegar, sugar, water

Directions:
There are 2 options for preparing this dressing.
You can either mix ingredients in a blender, which makes it a little frothy, OR you can finely mince the garlic and ginger, and whip the rest of the ingredients together with a wire whisk. Either way, it's fabulous!
You can easily double this recipe. Just keep the 2 to 1 ratio for the garlic and ginger, and the soy sauce and vinegar.
Rice Murukku


Ingredients:
rice, water, Urad Dal, salt, butter

Directions:
Soak the rice in water for 2 hours.
Fry the dal in a pan without adding oil till brownish in colour.
Make a fine powder out of it.
Grind the rice to a fine paste without adding much water.
(The rice paste should be thick].
In a bowl, add the rice paste, 3 1/2 tsps.
of Urad dal powder, salt and butter and knead well with your hand.
In a clean muslin cloth, keep the mixed rice paste and cover well so that it does not dry up.
Take a lemon sized ball and roll it into a circle by twisting the rice paste simultaneously in the cloth.
About 2-3 concentric circles can be made in a single murukku.
Make about 10-12 at a time before deep frying.
Heat the oil well in a pan.
Add about 5 murukkus at a time and deep fry.
The fried murukkus should be golden in colour.
Store in airtight containers for about a month.
The size of a murukku can go up to 7 concentric circles about 20cm in diameter.
Zucchini Rounds


Ingredients:
biscuit mix, cheddar cheese, pepper, eggs, oleo, zucchini

Directions:
Stir together dry ingredients.
Stir in beaten eggs until moist.
Fold in zucchini.
Melt oleo in skillet over medium heat.
Use 2 Tablespoons mix for each round.  Fry 2-3 minutes on each side until golden brown.
Adding 1/2 cup grated carrot makes it even more delicious.
This is optional too, but I added grated onions and hot peppers to my mix.
Easy, Healthy No-Cook Overnight Oats
Category: breakfast-and-brunch
By HurdBird

A little sweetness is all you need and vanilla extract makes it taste gourmet. You can get creative with this recipe and use berries instead of bananas, flax seeds instead of chia, or any unsweetened nut milk or nut butter that you fancy.

Ingredients:
1  banana, sliced
1 tablespoon unsweetened almond butter, or more to taste
1 ½ teaspoons chia seeds
1 cup rolled oats
1 cup unsweetened almond milk
1 teaspoon pure maple syrup
¼ teaspoon vanilla extract

Directions:
Place 3 to 4 slices of banana in the bottom of a jar. Layer 1 1/2 teaspoon of almond butter, 1/2 teaspoon chia seeds, and 1/2 cup oats on top. Repeat layering remaining almond butter, chia seeds, and oats, leaving a 1-inch gap at the top. Mix almond milk, maple syrup, and vanilla extract in a bowl. Pour over oats, leaving a 1/2-inch gap at the top to allow oats to expands as they soak. Push a knife or fork vertically through the jar to make sure milk mixture soaks all the way through. Cover jar tightly and refrigerate until oats are moist, 4 hours to overnight.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 1 jar of oats

Calories: 616
Fat: 19 g
Saturated fat: 2 g
Carbohydrates: 99.9 g
Sugars: 27.6 g
Dietary fiber: 14.3 g
Protein: 16 g
Sodium: 239.3 mg
Flekovsky Goulash


Ingredients:
beef, onions, garlic cloves, flour, tomatoes, dark beer, salt, hot paprika, sweet paprika, marjoram, lemon, zest of

Directions:
Brown the onions and garlic in the fat, then brown the beef.
Add flour and make a roux. (I have reduced the amount of oil so you may need a lot less flour to make a roux].
Add tomatoes and beer. Stir then add remaining ingredients.
Simmer gently until beef is tender (about 1 1/2 hours].
Serve with dumplings or over rice or mashed potatoes.
Potatoes Braised in Saffron Stock


Ingredients:
saffron thread, powdered saffron, potatoes, pepper

Directions:
Preheat oven to 160°C or 325°F.
Bring the chicken stock to the boil in a flame proof casserole, add the saffrons and infuse to a strong orange colour.
Place in the oven and simmer the potatoes for about 45 minutes or until tender.
Season with pepper and serve.
Super Nachos


Ingredients:
ground beef, ground turkey, onion, salsa, cheddar cheese, tortilla chips, sour cream

Directions:
Preheat oven at 400 degrees.
Brown ground meat & chopped onions, drain.
Begin layering ingredients in a 9x13" dish by starting with the layer of refried beans.
Top with all the drained meat and onions.
Spread salsa over meat and onions.
Sprinkle cheddar cheese to top.
Bake at 400 degrees until bubbly.
Great with sour cream to finish off.
Pms Pie


Ingredients:
onion, mild cheddar cheese

Directions:
Cook ground chuck and onions. Drain and set aside.
Cook corn according to package.
Place one of the pie crusts in the bottom of a 9-inch glass pie plate. Do not flour bottom of pie plate. Set aside.
Add corn to meat mixture and combine together.
Layer 1/2 meat, 1/2 cheese, 1/2 chilies into pie crust. Repeat again.
Take 2nd pie crust and cut into 1 1/2-inch strips. Lay the strips across the top of pie and tuck edges under.
Trim edges of pie and cover edges of pie crust with foil so they don't cook to quickly.
Bake at 450° for 40 minutes.
Nutella® Swirl Banana Bread
Category: bread
By Carla Maria

I have tried countless yummy banana bread recipes as my husband is literally obsessed with bananas! He'll eat them any way possible; on toast, in a shake, with ice cream, yogurt, etc! When it comes to banana bread he is my number one taste tester. This one uses a swirl of Nutella® for even more flavor.

Ingredients:
cooking spray
1 cup white sugar
½ cup butter
6  ripe bananas, mashed
2  eggs, beaten
1 ½ cups cake flour
3 tablespoons cake flour
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips
½ teaspoon vanilla extract
½ cup chocolate-hazelnut spread (such as Nutella®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat a loaf pan with cooking spray. Cream sugar and butter together in a bowl. Add bananas and eggs; mix well. Sift 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt into the butter mixture and stir to combine. Add chocolate chips and vanilla extract. Pour 1/2 the batter into the prepared pan. Add chocolate-hazelnut spread to the pan and spread it out. Add remaining batter evenly on top. Swirl a knife through the mixture. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes, depending on your oven. Let banana bread cool in the pan for 5 minutes. Transfer to a plate and let it cool another 10 to 15 minutes before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 428.1
Fat: 16.8 g
Saturated fat: 8.1 g
Carbohydrates: 67.9 g
Sugars: 40.2 g
Dietary fiber: 2.7 g
Protein: 5.3 g
Cholesterol: 61.6 mg
Sodium: 335.6 mg
Nacho Turkey Casserole


Ingredients:
tortilla chips, salsa, frozen whole kernel corn, sour cream, all-purpose flour, monterey jack cheese

Directions:
Lightly grease a 2 quart square baking dish.
Place 1 1/2 cups of the tortilla chips in bottom of dish.
In large bowl, combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.
Bake uncovered, in 350 degree oven for 25 minutes.
Sprinkle with remaining tortilla chips and cheese.
Bake, uncovered, for 5-10 minutes more or until heated through.
If desired, top with sliced jalapeno peppers.
Baked Haddock in Cream Sauce(Iceland)


Ingredients:
butter, flour, salt, pepper, nutmeg, milk, cheddar cheese, haddock fillets, sherry wine, paprika

Directions:
Melt butter in pan over medium heat and stir in flour, salt, pepper, and nutmeg  whisking until smooth.
Add milk slowly, whisking to get out any lumps and make smooth.
Add the cheese, stirring until melted.
Place haddock in greased baking dish.
Sprinkle with salt and pepper.
Pour sauce over haddock.
Drizzle over sherry and sprinkle with paprika.
Bake at 325*F. for 45 minutes.
Serve and enjoy.
Spanish Flan
Category: world-cuisine
By ASOTO

Delicious Spanish flan, everyone will love it!

Ingredients:
1 cup white sugar
3  eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color.  Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides.  Set aside. In a large bowl, beat eggs.  Beat in condensed milk, evaporated milk and vanilla until smooth.  Pour egg mixture into baking dish.  Cover with aluminum foil. Bake in preheated oven 60 minutes.  Let cool completely. To serve, carefully invert on serving plate with edges when completely cool.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 9 inch round

Calories: 348.8
Fat: 9.7 g
Saturated fat: 5.4 g
Carbohydrates: 56.7 g
Sugars: 56.7 g
Protein: 9.5 g
Cholesterol: 100.1 mg
Sodium: 138.7 mg
Roasted Sweet Potato Quinoa Salad
Category: salad
By Melanie McClare

Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!

Ingredients:
2 cups water
1 cup quinoa, rinsed
2  sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 cup chopped broccoli
1  yellow bell pepper, diced
1  red bell pepper, diced
½  cucumber - peeled, seeded, and chopped
¼ cup extra-virgin olive oil
2 tablespoons maple syrup
½  lemon, juiced
½  lime, juiced
salt and ground black pepper to taste
½ cup chopped cilantro

Directions:
Preheat oven to 400 degrees F (200 degrees C). Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool. Toss sweet potatoes in olive oil on a baking sheet. Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool. Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes. Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 445.2
Fat: 23.6 g
Saturated fat: 3.2 g
Carbohydrates: 52.1 g
Sugars: 10.3 g
Dietary fiber: 6.9 g
Protein: 8.3 g
Sodium: 93.1 mg
Quiche Lorraine I
Category: breakfast-and-brunch
By Laundrie

Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!

Ingredients:
1 (9 inch) prepared pie crust
12 slices bacon
1 cup shredded Swiss cheese
⅓ cup minced onion
4  eggs, beaten
2 cups light cream
¾ teaspoon salt
¼ teaspoon white sugar
⅛ teaspoon cayenne pepper

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 1 - 9 inch pie

Calories: 761.2
Fat: 68.1 g
Saturated fat: 30.5 g
Carbohydrates: 18.7 g
Sugars: 1.2 g
Dietary fiber: 1.3 g
Protein: 19.2 g
Cholesterol: 267.1 mg
Sodium: 1021.7 mg
Peppermint Crunch Cookies


Ingredients:
butter, eggs, baking powder, all-purpose flour, sugar, milk, salt

Directions:
"Preheat oven to 375 degrees. Cream butter. Add sugar and blend until light. Add eggs one at a time, beating well after each egg. Sift dry ingredients and add to butter/sugar/egg batter in two batches alternating with milk. Stir in crushed candy. Spoon onto greased cookie sheet and bake for 10-12 minutes until lightly browned. Makes five dozen."
Frogmore Stew for 12


Ingredients:
water, small red potatoes, turkey kielbasa, fresh corn, fresh shrimp

Directions:
• Bring 5 quarts water and ¼ cup Old Bay seasoning to a boil in a large stock-pot. Add potatoes; return to a boil, and cook 10 minutes.
• Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender. Remove potatoes, corn, and sausage with a slotted spoon.
• Add shrimp to stockpot; cook 3 to 5 minutes or until shrimp turn pink. Remove shrimp with a slotted spoon. Serve with additional Old Bay seasoning, cocktail sauce, and butter. Yield: 12 servings.
Baked Scallops
Category: seafood
By John Bragg

Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.

Ingredients:
4 tablespoons butter, melted
1 ½ pounds bay scallops, rinsed and drained
½ cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried parsley
3 cloves garlic, minced
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops. Bake in pre-heated oven until scallops are firm, about 20 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 362.7
Fat: 19 g
Saturated fat: 9.2 g
Carbohydrates: 15.6 g
Sugars: 1.3 g
Dietary fiber: 0.9 g
Protein: 31.3 g
Cholesterol: 88 mg
Sodium: 564.5 mg
BBQ Chicken Pizza


Ingredients:
chicken breast, barbecue sauce, mozzarella cheese, onion powder, garlic powder

Directions:
I use the http://www.recipezaar.com/35805 EAZY PEEZY PIZZA DOUGH when making my dough.  (1/2 of the dough].
While I am making the dough, I cook up a breast of chicken with onion and garlic seasoning.  An onion cooked along with it would by yummy as well.  You can even used a frozen breast, just pop it in the skillet with about 1/2 c water and cover.
I then take the BBQ sauce and pour it onto the dough and spread it out.
Then I chop up/ shred the chicken, whatever you prefer.  Make sure to get the seasoning on the chicken if it is stuck to the bottom of the pan.
Then spread the cheese on and put the chicken on top.  So yummy!
Cook for about 20 min on 400.  Hope you enjoy.
Spaghetti With a Brown Sauce Baked in Foil


Ingredients:
butter, olive oil, onion, garlic cloves, tomato paste, fresh thyme, spaghetti, butter, parmesan cheese

Directions:
"Sauté the onion in half the butter and oil, add garlic and simmer for 30 seconds. Mix in the tomato paste, thyme, and stock. Cut steak into very small pieces. Sauté in the remaining butter and oil until browned on the outside and still pink inside. Cook the spaghetti in boiling water for five minutes and drain in colander. It will not be completely cooked through. Mix the spaghetti, meat mixture, and sauce together in a large foil baking pan. Add the Parmesan cheese and additional butter. Seal tightly with heavy-duty foil and bake at 350° for 15 to 20 minutes until the pasta is cooked."
Scotch Oatmeal


Ingredients:
steel cut oats, milk, salt, brown sugar, cinnamon, vanilla extract

Directions:
Combine Oats and Milk in a covered container and soak in fridge overnight.
Bring oats and milk to a boil over medium high heat.
Reduce heat to a simmer and add salt.
Just before oatmeal reaches your desired consistency, stir in brown sugar, vanilla extract and cinnamon.
Remove from heat and pour into bowl and add more cinnamon and sugar, if necessary.