xiaoxl/recipe_data huggingface dataset:
Aunt Sadie's Raspberry Pie


Ingredients:
flour, sugar, salt, shortening, butter, water, egg, vinegar, frozen raspberries, fresh raspberries, water, sugar, lemon juice, tapioca

Directions:
Crust.
Combine flour, sugar, salt.  Cut in shortening and butter.  Beat together water, egg and vinegar.  Add to flour/shortening/butter mixture and mix until dough forms.  Separate into four balls.  Use two for this pie and freeze the rest for another time.
Filling.
Bring raspberries, water, sugar, lemon juice and tapioca to a boil.  Add 1/2 tsp almond extract and remove from heat.
Pie.
Preheat oven to 425 degrees.  Roll one ball of dough into a round circle large enough to fit your pie plate.  Line the pie pan.  Pour/ladle filling into crust lined pie plate until it is almost full.  (You may have more filling than you need depending upon the size of your pie plate.]  Roll the second ball of dough into another circle.  Place on top of pie and seal edges.  You may also lattice the top.  Bake at 425 degrees for 15 minutes and then 350 degrees for 45 minutes.
Karahi Chicken


Ingredients:
onions, garlic cloves, fresh green chilies, ground cumin, ground coriander, turmeric, salt, garam masala, gingerroot, tomatoes, water, boneless skinless chicken breasts, cilantro leaf

Directions:
For the karahi curry sauce: heat the oil in a pan, add the onions, garlic and chillies and fry over a medium heat for approximately 10 minutes or until the onions are caramelised.
Add the cumin, coriander, turmeric, salt and garam masala and stir. Mix in the ginger and pureed tomatoes and cook for 1 minute, stirring. Add the water and cook for about 5 minutes or until the oil surfaces. Remove from the heat and keep warm.
For the chicken: heat the oil in a wok or heavy-based frying pan and add the chicken. Stir-fry over a medium heat for 8-10 minutes or until the chicken is golden brown all over. Stir in the karahi curry sauce and simmer for 2-3 minutes. Garnish with cilantro leaves.
Maple Tuna Olive Toastie
Category: seafood
By Katie

Caramelized onions Canadian-style and a loaf of artisan-style olive bread give this toasted sandwich a deli-worthy flavour. Super quick and impressive.

Ingredients:
2 tablespoons butter
½ large sweet red onion, thinly sliced
1 tablespoon maple syrup
2 (5 ounce) cans tuna, drained
2 tablespoons creamy salad dressing (such as Miracle Whip®)
salt and ground black pepper to taste
1 (12 ounce) loaf Italian olive bread
8 ounces shredded Cheddar cheese

Directions:
Heat butter in a small frying pan over medium heat, and cook and stir onion for 3 minutes. Reduce heat to medium-low, stir in maple syrup, and cook until onions are soft and golden, 7 to 10 minutes. Set oven rack about 8 inches from the heat source and preheat the oven's broiler. Stir together tuna and salad dressing in a bowl; season with salt and pepper. Slice bread loaf in half horizontally, then halve both pieces lengthwise, making four equal pieces. Place bread, crust-side down, on a baking sheet. Layer tuna mixture, onion, and Cheddar cheese evenly over bread pieces. Broil in the preheated oven until cheese is bubbly, about 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 sandwiches

Calories: 624.3
Fat: 29.9 g
Saturated fat: 16.7 g
Carbohydrates: 49.3 g
Sugars: 5.7 g
Dietary fiber: 2.6 g
Protein: 37.9 g
Cholesterol: 96 mg
Sodium: 1019.2 mg
Oatmeal Bake


Ingredients:
quick oats, baking powder, salt, nonfat milk, egg substitute, unsweetened applesauce, brown sugar, raisins, cinnamon, vanilla

Directions:
Mix oatmael and powder., Add remaining ingredients and mix well., Pour into sprayed 9" pie pan or sprayed muffin tins., bake 45 min at 350F.
Bacon Rose Quiche
Category: breakfast-and-brunch
By Culinary Envy

This bacon rose quiche is so rich and creamy, it will melt in your mouth. It's the best quiche recipe I have ever tried!  Bacon slices made into cute roses for the top make this dish perfect for company. Garnish with extra green onions, if desired.

Ingredients:
1 (9 inch) unbaked deep dish pie crust
13 slices bacon, divided
1 teaspoon butter
1 teaspoon olive oil
1 cup cremini mushrooms, sliced
1 small onion, diced
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup shredded Swiss cheese
½ cup shredded Gruyere cheese
3  green onions, thinly sliced
6  eggs
1 ½ cups heavy whipping cream
¾ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon white sugar
⅛ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Place 10 slices bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels and crumble. Heat butter and olive oil in a same skillet over medium heat. Stir in mushrooms and onion. Add 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until mushrooms and onions are slightly brown and tender, about 8 minutes. Sprinkle mushroom-onion mixture, crumbled bacon, Swiss cheese, Gruyere cheese, and green onions into the pie crust. Whisk eggs slightly in a bowl; beat in cream, 3/4 teaspoon salt, garlic powder, sugar, nutmeg, and cayenne pepper. Pour egg mixture carefully into the pie crust. Thread a toothpick through 1 end of 1 of the remaining bacon slices; roll the bacon around the toothpick to form a rose shape. Repeat with the remaining bacon slices. Arrange bacon roses on top of the quiche. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until a knife inserted in the middle comes out clean, about 30 minutes more. Cover with aluminum foil if top is getting too brown. Let quiche rest for 10 minutes before cutting.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 9-inch quiche

Calories: 404.3
Fat: 32.8 g
Saturated fat: 16 g
Carbohydrates: 12.6 g
Sugars: 1.8 g
Dietary fiber: 0.7 g
Protein: 14.9 g
Cholesterol: 190.7 mg
Sodium: 729.6 mg
Spaghetti With Easy Textured Vegetable Protein Sauce


Ingredients:
spaghetti, water, green bell pepper, onion, tomato paste, coconut milk, lemon juice, thyme, curry powder, black pepper, nutmeg, salt

Directions:
In a non-stick skillet over medium heat, add the oil. When the oil is warm, add the onions and cook until soft. About 4-5 minutes. Stir occasionally. Add a dash of salt and bell pepper and cook for about 2-3 minutes. Reduce heat to low-medium and add black pepper and another dash of salt, stir, cover and let it cook.
Meanwhile put the TVP in a bowl and add enough boiling water to cover. Let it sit for 2-3 minutes. It should be soft. Strain and put a heavy saucepan over the TVP and drain as much water as you can, chop finely, then add the TVP along with spices and stir. You also can use Textured soy protein, but you don't need to chop them. Add the tomato paste and stir again. Let it cook for a minute or  two. Taste, then add the coconut milk and lemon juice (if using], stir and remove from heat.
For the spaghetti, add the water in a saucepan over high heat. Add 1/2 tsp salt and 2-3 drops of oil and let it come to a boil. Add the spaghetti and cook on high heat for 7-8 minutes.
Serve some of the spaghetti with 1 to 2 spoons of the sauce and garnish with a spring of mint or basil.
Panzanella Salad (From Nordstrom's Entertaining at Home)


Ingredients:
extra virgin olive oil, coarse salt, fresh ground pepper, cucumber, red onion, red bell pepper, green bell pepper, tomatoes, basil, fresh mozzarella ball, coarse salt, fresh ground pepper, extra virgin olive oil, vinegar, lemon juice, garlic powder

Directions:
Preheat oven to 350ºF to make croutons.
Cut the bread into 3/4 inch cubes and drizzle with olive oil, salt and pepper.  Bake for about 15 minutes until lightly browned.  They should be crunchy yet soft.  Allow to cool while assembling salad.
Cut cucumber, red onion, bell peppers, and tomatoes into 3/4 inch pieces.  Place in large bowl.
Drain and halve mozzarella balls and add to vegetables.
Add salt, pepper, olive oil, balsamic vinegar, lemon juice, and garlic powder into the large bowl.  Mix well.
Add bread cubes and mix again.  Serve immediately.
Black Beans and Rice Chili


Ingredients:
ground beef, red bell pepper, water, diced tomatoes, frozen corn kernels, chili powder, garlic powder, crushed red pepper flakes

Directions:
Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat.
Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper.
Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking.
Chocolate Cupcakes


Ingredients:
boiling water, unsalted butter, granulated sugar, egg, pure vanilla extract, all-purpose flour, baking powder, salt

Directions:
In a small bowl add the boiling water to the cocoa slowly while stirring to prevent lumps until smooth. Let cool to room temperature.
In a  bowl, sift the flour, baking powder, and salt together. Set aside.
Cream the butter and sugar until light and fluffy. Add the egg and beat until smooth. Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Add the cocoa mixture and stir until smooth.
Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
Chocolate Almond Cheesecake Pudding (Healthy)


Ingredients:
almond butter, cocoa powder, Splenda sugar substitute, cottage cheese, cream cheese

Directions:
Blend everything together using a food processor or blender until smooth.
Pour into bowls and chill for a couple of hours or overnight. Allow to come to room temp before serving.
Enjoy and feel great!
Blue Cheese Crusted Filet Mignon with Port Wine Sauce
Category: meat-and-poultry
By HEBEGEBE

Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.

Ingredients:
1 tablespoon butter
½ cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
¾ cup low-sodium beef broth
½ cup port wine
1 tablespoon vegetable oil
4  filet mignon steaks (1 1/2 inch thick)
¾ cup crumbled blue cheese
¼ cup panko bread crumbs

Directions:
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer.  Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture. Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Prep time: 10 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 402.2
Fat: 27.8 g
Saturated fat: 12.5 g
Carbohydrates: 9 g
Sugars: 1.4 g
Dietary fiber: 0.5 g
Protein: 24.5 g
Cholesterol: 84.7 mg
Sodium: 462.6 mg
Spicy Pumpkin Loaf


Ingredients:
flour, baking soda, cinnamon, salt, nutmeg, ginger, ground cloves, butter, margarine, sugar, eggs, canned pumpkin, chocolate chips, powdered sugar, nutmeg, cinnamon, clove

Directions:
Combine dry ingredients.
Cream 2 sticks of butter or margarine.
Gradually add 2 cups of sugar ( I cut this in half and it's still sweet]. Cream well.
Blend in and beat well 4 eggs.
At low speed add dry ingredients alternately with 1 1/2 cups canned or cooked pumpkin, beginning and ending with dry ingredients. Stir in 12 oz. pkg. chocolate chips and nuts. Turn into 2 greased 9X5 loaf pans. Bake at 350 degrees for 1 hour. Cool then drizzle with spice glaze.
SPICE GLAZE: Combine all ingredients and blend in 3-4 teaspoons hot water until consistency of a glaze.
Smoky Grits With Roasted Tomatoes and Mushrooms


Ingredients:
cherry tomatoes, fresh thyme leaves, kosher salt, olive oil, water, quick-cooking grits, smoked gouda cheese, oil-cured black olive

Directions:
Preheat the oven to 400 degrees F. Put a rimmed baking sheet in the oven while it's heating.
Toss the tomatoes, mushrooms, thyme and 1 teaspoon of the salt in a large bowl and drizzle with the olive oil. Remove the baking sheet from the oven and dump the vegetables onto the pan, shaking to evenly distribute. Return the pan to the oven and roast until the tomatoes burst and the mushrooms are soft, shaking the pan once or twice, 15 to 20 minutes.
Bring the water to a boil in a medium saucepan over medium-high heat. Add the grits and the remaining teaspoon salt, cover, turn the heat to low and cook until thick and creamy, about 5 minutes. Stir the cheese into the grits and keep warm.
Serve the grits with the roasted vegetables and scatter the olives over top.
Tip: Try using different varieties of mushrooms, or a mix of them, to add contrasting flavors.
Watercress Soup


Ingredients:
watercress leaf, butter, leeks, zucchini, broth, heavy cream, yogurt, coconut oil

Directions:
Remove the leaves from one bunch of watercress and set them aside.  Discard the watercress stems.
Make sure the leeks are in small dice that will cook up quickly.
Place butter, leeks and chicken broth in a saucepan.
Bring to a boil, lower heat and simmer 4-5 minutes.
Add zucchini, cook several minutes more, until zucchini is just tender.
Add salt and pepper, stir.
Add watercress and reduce heat.  Simmer 1 minute until watercress wilts.
Remove from heat and purée in a blender.
Correct seasoning.
Just before serving, stir in optional cream OR optional virgin coconut oil.
Serve hot, warm or cold.
NOTE 1:  Because the traditional French soup is pale green, Richard Grausman used peeled zucchini to create a paler shade of green.  You could leave the zucchini unpeeled, thereby giving the soup a darker green color.
NOTE 2:  I am now using almond milk successfully instead of cream.  Try Almond Breeze original unsweetened.
NOTE 3:  See my description for making this soup Weight Watcher friendly.
Mix 'n' Match Squash Casserole


Ingredients:
bulk pork sausage, green pepper, onion, parmesan cheese, garlic clove, eggs, milk, salt

Directions:
Place squash and a small amount of water in a large saucepan; cover and cook for 8-10 minutes or until tender.
Drain.
Add all remaining ingredients; mix well.
Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.
Bake, uncovered, at 325 for 30-35 minutes. Yield: 6-8 servings.
South Carolina Mustard Spiked Barbecue Sauce


Ingredients:
prepared yellow mustard, brown sugar, cider vinegar, beer, Worcestershire sauce, chili powder, black pepper, liquid smoke

Directions:
Whisk all ingredients together.
Store refrigerated.
To use: Paint sauce on ribs or chicken frequently (about every 10 minutes] during cooking or marinate pork roasts overnight before roasting.
Crock Pot Boiled Peanuts


Ingredients:
peanuts, salt, water

Directions:
Wash Peanuts until water runs clear.
Place peanuts in crock pot.
Add salt and water; stir.
Cook, covered, on high for 5 to 7 hours.
Add additional water during cooking, if necessary, to keep peanuts covered.
Snack Mix Squares


Ingredients:
butter, margarine, creamy peanut butter, miniature marshmallows

Directions:
In a large bowl, combine the pretzels, cereal and M&M's.
In a large saucepan over low heat, melt butter and peanut butter.
Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth.
Pour over pretzel mixture; stir to coat.
Press into a greased 13x9 inch baking pan.
Cool until firm; cut into squares.
Pepparkakor (Gingerbread Cookies) - Vete- Katten Bakery, Sweden


Ingredients:
flour, ground cloves, ground cinnamon, ground ginger, baking soda, unsalted butter, dark brown sugar, golden syrup, dark corn syrup, heavy cream, confectioners' sugar, fresh lemon juice

Directions:
In a large bowl, whisk together the flour, cloves, cinnamon, ginger, and baking soda; set aside.  In another large bowl, beat together the butter, brown sugar, and golden syrup using a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes.  Add the reserved spice mixture and the heavy cream in three alternating batches, beginning and ending with the spice mixture, until the dough just combines.  Transfer dough to a work surface, divide in half, and shape each ealf into a flat disk.  Wrap each disk in plastic wrap; refrigerate for 1 hour.
Heat oven to 350°F  Unwrap 1 disk of dough and place on a floured work surface.  using a rolling pin, roll dough to a 1/8" thickness.  Cut out cookies using the cookie cutters of your choice and place cookies 2 inches apart on parchment paper-lined baking sheets.  Repeat with remaining dough, rerolling scraps.  Refrigerate for at least 20 minutes.  Bake cookies, 1 sheet at a time, until browned and set, about 12 minutes.  Transfer cookies to a wire rack and let cool.
Icing:
Whisk together confectioners' sugar, lemon juice, and egg white in a medium bowl until smooth.  Transfer to piping bag; pipe icing onto cookies in a decorative pattern.
Easy Cheesy Chicken With Pasta


Ingredients:
penne pasta, Velveeta cheese, sour cream, milk, black pepper, parmesan cheese

Directions:
Cook the pasta in a large pot of boiling salted water until al dente; drain and place in a large bowl.
In a saucepan over medium-low heat cook the Velveeta cheese with sour cream and milk until smooth and the cheese has melted.
Season with black pepper if desired.
Pour over the cooked pasta.
Stir in the chicken; mix well to combine.
Ladle the mixture into bowl and top with Parmesan cheese if desired.
Valerio's Pulled Pork Sandwich
Category: main-dish
By valerio

This is a very messy but delicious sandwich with lots of BBQ sauce.

Ingredients:
2 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons red pepper flakes
2 tablespoons salt
2 tablespoons paprika
1 (3 1/2) pound pork butt roast with bone
4 cups beef stock
½ cup hot sauce
3 tablespoons honey
1 tablespoon molasses
1 tablespoon maple syrup
4 cloves garlic, crushed
1 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon hot sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons white vinegar
1 (16 ounce) bag coleslaw mix
1 tablespoon vegetable oil
5 cloves garlic, minced
2 cups ketchup
½ cup honey
2 tablespoons hot pepper sauce
2 tablespoons molasses
5 tablespoons cider vinegar
salt and ground black pepper to taste
8  Kaiser rolls, split

Directions:
Combine brown sugar, garlic powder, 2 tablespoons black pepper, red pepper flakes, 2 tablespoons salt, and paprika in a bowl. Rub the spice mixture over pork butt, cover, and refrigerate 5 hours or overnight. Pour beef stock and 1/2 cup hot sauce in a pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon molasses, maple syrup, and 4 crushed garlic cloves. Place the pork butt in the pressure cooker, seal the lid, and bring up to low pressure over high heat. Reduce the heat to low, maintaining low pressure, and cook for 2 hours. While the pork is cooking, make the coleslaw. Mix mayonnaise, Dijon mustard, 1 teaspoon hot sauce, white vinegar, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl. Add the coleslaw mix and toss to coat. Cover and refrigerate. Turn off the heat and let the pressure reduce naturally; remove the lid and let the pork rest for 5 minutes. The meat should shred easily with a fork; if it doesn't fall off the bone, reseal the lid, turn on the heat, return the pressure cooker to low pressure, and cook for another 30 minutes. Remove meat from the pressure cooker, reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside. Heat vegetable oil in a saucepan over medium heat. Stir in 5 cloves of garlic; cook and stir until the garlic is fragrant and just starting to turn brown, about 3 minutes. Remove from heat and stir in ketchup, 1/2 cup honey, 2 tablespoons hot sauce, 2 tablespoons molasses, cider vinegar, and reserved cooking liquid. Season with salt and black pepper to taste. Bring the sauce to a simmer over medium heat. Fill each Kaiser roll with two big forkfuls of pork, two tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.

Prep time: 30 mins
Cook time: 2 hrs 15 mins
Total time: 8 hrs
Yields: 8 sandwiches

Calories: 873.8
Fat: 46.9 g
Saturated fat: 11.2 g
Carbohydrates: 87.5 g
Sugars: 50 g
Dietary fiber: 4.4 g
Protein: 29.8 g
Cholesterol: 93.2 mg
Sodium: 3491.7 mg
Creme Brulee


Ingredients:
heavy cream, half-and-half, sugar, vanilla, sugar, brown sugar

Directions:
Combine first three ingredients in medium saucepan and scald.
Remove from heat.
In a separate bowl, whisk together yolks and vanilla, ladling in some of hot cream mix. Next, whisk eggs into rest of cream in saucepan.
Stir in 1/2 cup sugar and brown sugar until dissolved.
Pour into 6 ramekins, filling about 3/4 full.
Bake at 325 degrees in water bath (so water is about 2/3 up the side of ramekins] for about 45 minutes or until set.
Chill and sprinkle with sugar and slide under broiler until sugar caramelizes.
Serve in ramekins on a plate swirled with caramel sauce.
Fsd - Egg White Scramble


Ingredients:
chopped tomato, onion, pepper, salt, black pepper

Directions:
In a non-stick pan, briefly saute onion, tomato and peppers.  They should give off enough liquids on their own to prevent sticking with no oil.
As the onions start to soften,add the egg whites, and scramble with the vegetables.
Season and plate.
Orange Marinated Pork Tenderloin
Category: meat-and-poultry
By JUDY MALLORY

This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!

Ingredients:
1 cup orange juice
⅓ cup soy sauce
2 tablespoons chopped fresh rosemary
3 teaspoons minced garlic
2 (3/4 pound) whole pork tenderloins
salt and freshly ground black pepper to taste

Directions:
Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight. Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet.  Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C). Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 189.7
Fat: 4.1 g
Saturated fat: 1.4 g
Carbohydrates: 8.9 g
Sugars: 5.6 g
Dietary fiber: 0.5 g
Protein: 27.8 g
Cholesterol: 72.6 mg
Sodium: 1260.5 mg
Annie's Birthday Cupcakes


Ingredients:
chicken, cooked rice, carrots, flour, garlic powder, eggs, baking soda, water, cream cheese, honey, margarine, butter

Directions:
Mix all ingredients together well.  I use my Kitchen Aid mixer with the paddle.
Add water till mix seems about the consistency muffin mix usually is; pretty wet but not pourable.
Use a large spoon or dry measuring scoop to fill muffin tins almost full.  Bake for 20 - 30 minute at 375.
Frosting.
Whip till consistency you want.  Put a dollop on each one after they've cooled.
I only put a bit of it on each one because it's messy and too much dairy isn't good for them.
I used goats cheese because we always have it in the freezer from our goats but cream cheese is what I would use otherwise.  .  I use the honey to help bind ingredients.
You can also substitute brown rice for the white or use another vegetable if you want.