xiaoxl/recipe_data huggingface dataset:
Bergie's Colonel Grey's Chutney


Ingredients:
white vinegar, demerara sugar, apples, ginger, garlic, cayenne, salt, craisins

Directions:
Heat vinegar and sugar, stirring until the sugar is melted.
Add apples and remaining ingredients.
Bring to a boil, cover and lower the heat so it is just simmering. Continue cooking until it is very dark and a nice consistency apprx 3-4 hours
Remove Chili bag after 30 minutes
Put in sterilized jars and seal (I use the very small 1/4 pint size jars- this recipe makes 24 This size jar is just the right size for a small dinner party]i
Soft Chocolate Cookies


Ingredients:
water, butter, margarine, egg, white chocolate chips, walnuts

Directions:
Preheat oven to 350°.
Grease cookie sheets.
Combine cake mix, water, butter and egg in a large mixing bowl.
Beat with electric mixer on low speed until moistened.
Increase speed to medium; beat for 1 minute (dough will be thick].
Stir in chips and nuts; mix until well blended.
Drop dough by heaping teaspoonfuls 2-inches apart onto greased cookie sheets.
Bake 10-12 minutes or until set.
Let cookies stand on cookie sheets 1 minute.
Remove cookies to wire racks; cool completely.
Braised Carrots


Ingredients:
carrots, butter, sugar, salt, hot water, parsley, chervil

Directions:
Cut carrots into 1/8 in rounds or 1/4 in dice.
In a wide, low pot melt butter over medium heat, add carrots and cook about 3 minutes, stirring frequently until carrots have a "glazed" look.
Add, sugar and cook another minute.
Add salt and 1/4 cup hot water, cover, reduce heat to medium low and let cook until carrots are done, checking and stirring occasionally. Add a little more water if necessary to prevent sticking. Dish should be almost dry when done.
I usually cook for 10 minutes but cooking time can vary considerably due to age and sort of carrots as well as your your personal preference.
When done serve sprinkled with a little parsley or chervil (which is nice with fish].
Easy Chocolate Cream Cheese Frosting
Category: desserts
By D. Stafford

Cream cheese frosting -  only better! ;-)

Ingredients:
1 (8 ounce) package cream cheese
¼ cup confectioners' sugar
¼ cup heavy whipping cream
1 cup semisweet chocolate chips

Directions:
In double boiler melt chips and add heavy cream, mix until smooth take off of heat. In mixing bowl cream together sugar and cream cheese until smooth, slowly add chocolate mixture. Mixture will thicken up as the chocolate cools.

Yields: 3 cups (approx.)

Calories: 79.5
Fat: 6.3 g
Saturated fat: 3.9 g
Carbohydrates: 6 g
Sugars: 5.1 g
Dietary fiber: 0.4 g
Protein: 1 g
Cholesterol: 13.7 mg
Sodium: 29.4 mg
Tink's Spicy Beef & Black Bean Tacos


Ingredients:
lettuce, carrots, purple cabbage, green onions, ground beef, garlic, chipotle chile in adobo, tomato sauce, chili powder, ground cumin, salt, black beans, flour tortillas, sour cream, cheese

Directions:
In large bowl, toss together lettuce, carrots, cabbage & green onions.  Set aside.
Brown beef in skillet until almost no pink remains, drain (if needed].
Add garlic, onion & chipotle chili.  Cook & stir until no pink remains in beef.
Add tomato sauce, chili powder, cumin, salt & black beans.  Stir to combine & simmer until heated through.
Warm the tortillas between paper towels or in tortilla warmer in the microwave for about 30 seconds.
Top tortillas with sour cream, salad mixture, cheese, beef & bean mixture; fold & enjoy!
Roasted Garlic Aioli
Category: side-dish
By NB Roy

Creamy roasted garlic aioli can be made quickly with leftover roasted garlic. We love roasted garlic and tend to bake more than one at a time for convenience and to be energy efficient.

Ingredients:
1 head garlic
2 teaspoons olive oil
kosher salt and ground black pepper to taste
½ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce
1 pinch ground cayenne pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil. Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour. Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended. Refrigerate until flavors combine, at least 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 2 hrs 45 mins
Yields: 1 /2 cup

Calories: 240.4
Fat: 24.3 g
Saturated fat: 3.6 g
Carbohydrates: 5.8 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 10.4 mg
Sodium: 204.4 mg
Tomato-Basil Squares


Ingredients:
mozzarella cheese, fresh parmesan cheese, fresh basil, dried basil leaves, mayonnaise, garlic clove, plum tomatoes

Directions:
Preheat oven to 375 degrees F.
Roll out pizza crust onto a rectangle baking stone (or cookie sheet if you don't have a stone].
Sprinkle crust with one cup Mozzarella cheese.
In a bowl, combine remaining Mozzarella cheese, basil, garlic and mayonnaise.
Mix well.
Place sliced tomatoes on top of pizza crust.
Spread mayonnaise mixture on top of tomatoes.
Top with grated Parmesan cheese.
Bake for 15-20 minutes or until top is golden brown and bubbly.
Julianna's Macaroon Recipe


Ingredients:
all-purpose flour, sweetened flaked coconut, salt, sweetened condensed milk, vanilla extract, dark chocolate

Directions:
Preheat oven to 350 degrees. Grease large cookie sheet.
In large bowl, stir together flour, coconut and salt. Add condensed milk and vanilla; stir until well combined.
Drop batter by Tablespoon / scoop (original recipe called for 1/4cupfuls],  1 inch apart, onto prepared cookie sheet. Bake 15 to 17 minutes or until just golden on bottoms. Transfer to wire racks to cool completely.
When cookies are cool, dip top halves into melted chocolate of your choice; let stand until set.
Mushroom Gratin With Asiago Cheese


Ingredients:
unsalted butter, shallot, button mushroom, white wine, heavy cream, asiago cheese

Directions:
"Preheat the broiler.  In a large skillet, melt the butter over medium heat.  Add the shallots and saute, stirring occasionally, until softened, 3 to 5 minutes.  Add the mushrooms, wine and salt/pepper mix and cook until all the liquid evaporates.  Add cream and reduce to a sauce consistency.  Taste for seasoning.  Transfer mixture to an ovenproof dish and top with the Asiago cheese.  Place under the broiler until the cheese melts."
Homemade Garlic Breadsticks


Ingredients:
flour, Splenda sugar substitute, baking powder, salt, garlic powder, milk, butter, margarine, parmesan cheese

Directions:
Combine flour, Splenda, baking powder, salt, ½ tsp garlic powder and gradually add milk to form the soft dough.
Flour a flat surface and knead the dough gently 4-5 times.
Roll with a rolling pin into a rectangle about 10" x 5" and cut into 12 breadsticks.
Mix melted butter with the remaining garlic powder and parmesan cheese in a large bowl or dish and dip the breadsticks and coat well with the butter mixture.
Sprinkle with more grated parmesan if you like.
Bake at 450°F for 15 minutes.
Remove and brush on with any remaining butter.
Persian Halva
Category: desserts
By marybakes

Halva is a favorite dessert throughout the Middle East. Many varieties are made with tahini or semolina flour. This Persian version uses a simple mixture of flour, butter, and sugar with the sweet perfume of rosewater. Cut into wedges and serve with tea or coffee.

Ingredients:
1 cup white sugar
½ cup water
¼ cup rose water
3  saffron threads
1 cup unsalted butter
1 ½ cups all-purpose flour

Directions:
Bring sugar and water to a boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes. Stir rose water and saffron into the sugar mixture; cover saucepan and remove from heat. Melt butter in a large saucepan over low heat; stir flour into the melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, about 5 to 10 more minutes. Slowly whisk sugar mixture into paste until smooth. Remove saucepan from heat and spread halva evenly onto a plate or platter. Make a pattern on the top of halva using the back of a spoon or a knife. Cover with plastic wrap and refrigerate until set, at least 1 hour.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 385.5
Fat: 23.2 g
Saturated fat: 14.6 g
Carbohydrates: 42.9 g
Sugars: 25.1 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 61 mg
Sodium: 4 mg
Spinach Asparagus Frittata


Ingredients:
eggs, asparagus, parmesan cheese, olive oil, onion, salt, pepper

Directions:
"Whisk eggs and add in salt and pepper to taste; set aside.  Heat olive oil on medium heat in an oven proof pan.  Add in onion and cook for 5 minutes.  Add in asparagus and cook for additional 5 minutes.  Add spinach and saute until wilted.  Add eggs and stir around until they pull away from the sides of the pan.  Place pan in oven to broil on low until the eggs are set.  Plate immediately and add additional grated parmesan if desired."
Grab 'n' Go Breakfast Cookies


Ingredients:
shortening, butter, brown sugar, eggs, vanilla, whole wheat flour, baking powder, baking soda, salt, rolled oats, raisins, banana chips, pecans

Directions:
Turn on the oven to 350 degrees.  Grease a cookie sheet with shortening.  Save until Step 4.  Cut up butter with the table knife.
Put butter in a large mixing bowl.  Beat with electric mixer on medium speed about 30 seconds or until butter is creamy.  Stop mixer.  Add brown sugar.  Beat on medium speed until combined, stopping the mixer occasionally and scraping the bowl with a rubber scraper.  Stop mixer.
Add eggs and vanilla.  Beat on medium speed until combined.  Put the whole wheat flour, baking powder, baking soda, and salt in a small bowl.  Stir with the wooden spoon.  Stir flour mixture into egg mixture.  Stir in oats, mixed fruit bits, banana chips, and nuts.
Scoop the dough with a 1/4-cup measuring cup.*  Drop the dough in mounds 2 inches apart onto the prepared cookie sheet. If necessary, use the rubber scraper to push the dough from the measuring cup.  Use your hands to flatten dough on cookie sheet.
Put the cookie sheet in the oven.  Bake for 12 to 15 minutes or until cookie edges begin to brown.  Use hot pads to remove cookie sheet from oven.  Let cookies remain on cookie sheet for 1 minute.  Use a pancake turner to move cookies to a cooling rack.  Repeat with remaining dough, letting cookie sheet cool between batches or use a second cookie sheet.  Turn off oven.
Serve with your favorite fruit-flavored yogurt and orange juice.             *NOTE: If you like, use an ice cream scoop that holds about 1/4 cup to scoop the dough.
Sausage Stuffed Chicken Leg Quarters


Ingredients:
egg, paprika

Directions:
with a filet knife carefully separate bone from the leg quarters.
be sure to pull the meat away from the bone as you do this and invert the meat like a sock.
once done flip meat around so it is in its original shape and set aside.
in a medium bowl remove skin from sausages and add breadcrumbs and egg and knead till combined.
stuff leg quarters with sausage intil chicken pieces appear as original shape before boning.
with needle and coking string carefully close thigh end of leg quarters and place in baking sheet.
spinkle with paprika or sazon for color/to taste.
cover with foil and bake in 350 Farenheit oven on middle rack for 30- 45 minutes.
recipe can be doubled.
Pudding in a Mug
Category: desserts
By Erin Conley

For those cravings that need to be answered fast. This is a quick single-serving answer. Watch closely while heating to prevent boil over.

Ingredients:
½ cup milk
½ (1 ounce) square semisweet baking chocolate
2 teaspoons cornstarch
1 tablespoon sugar
1 dash salt

Directions:
Place milk and chocolate in a 12-ounce microwave-safe mug or a 2-cup glass measuring cup. Microwave on High until hot but not boiling, 60 to 90 seconds. Stir to melt chocolate. Stir cornstarch, sugar, and salt together in a small bowl; blend into the milk mixture. Microwave on High for 30 seconds, stir, and continue to heat until mixture thickens and just begins to boil, about 15 seconds more.

Prep time: 5 mins
Cook time: 3 mins
Total time: 8 mins
Yields: 1 serving

Calories: 199.7
Fat: 6.9 g
Saturated fat: 4 g
Carbohydrates: 31.1 g
Sugars: 25.2 g
Dietary fiber: 1 g
Protein: 5 g
Cholesterol: 9.8 mg
Sodium: 438.1 mg
Hummus


Ingredients:
garlic, fresh cilantro, fresh parsley, fresh lime juice, tahini, chickpeas, ground cumin, paprika

Directions:
"Toss everything in a food processor& blend until smooth."
Caramel Popcorn Balls
Category: desserts
By Suzanne

Easy to make and delicious. Kids Love them.

Ingredients:
5 tablespoons vegetable oil
2 ½ cups unpopped popcorn
¼ cup butter
1 cup packed light brown sugar
½ cup light corn syrup
⅔ cup sweetened condensed milk
½ teaspoon vanilla extract

Directions:
Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside. In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla. Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

Yields: 15 popcorn balls

Calories: 322.1
Fat: 10.4 g
Saturated fat: 3.4 g
Carbohydrates: 54.8 g
Sugars: 25 g
Dietary fiber: 4.9 g
Protein: 5.2 g
Cholesterol: 12.8 mg
Sodium: 51 mg
Hot Tub Beer Bratwurst on a Bun


Ingredients:
beer, butter, onion

Directions:
Add beer, butter and onions to a deep aluminum foil pan measuring 9×11 inches.
Allow brats to simmer in beer and onions on a covered grill over medium heat for at least 30 minutes, turning occasionally. Beer should be hot, but not boiling.
Serve each brat on a bun with onions and toppings of your choice. Enjoy.
How to Prepare Fresh Okra (Bamia) Before Cooking


Ingredients:
vinegar, fresh okra, boiling water

Directions:
Wash well handling gently.
Trim stem end without cutting into pod.
Trim around top of stem attached to pod, removing a thin layer.
Remove fuzz under running water by rubbing pod gently with a nylon scourer. If okra is young there is no need to do this.
Spread out and leave until dry.
Place in a bowl and pour on vinigar tossing gently so that vinegar coats okra.
Leave for 30 minutes.
Drain and rinse well.
Dry and use as directed in recipes.
TO FREEZE.
Method 1.
Prepare as above and dry.
In a deep pan heat oil and fry okra for 5 miutes, tossing gently with a wooden spoon.
Cool and put into freezer bags, expel air, seal and label. Pack into freezer.
Method 2.
Prepare as above.
Bring a large pot of water to a boil.
Have a bowl of ice water ready.
Place prepared okra into a frying basket and lower into boiling water.
Boil for 3 miutes, timed from when the water returns to a boil.
Lift out and place in ice water for 3 minutes.
Drain well, put into freezer bags, expel air, seal and label. Pack into freezer.
Turkey Curry Meatballs


Ingredients:
curry, cumin, red pepper flakes, ginger, chili powder, cinnamon, salt, pepper, ground turkey, egg, yellow onion

Directions:
Combine all the spices in a small bowl.
Dice and saute onion with half the spice mixture, wait about three to five minutes (until onion is translucent]
Combine remaining ingredients (turkey, onion, bread crumbs, remaining spice mixture, and egg] in a large bowl
Form balls from mixture, the size depends on your preference but I made them slightly smaller than a typical meatball.
Heat up frying pan, add olive oil, and throw in 8 meatballs.
Brown on all sides, keep a low heat otherwise the outside will burn and the inside won't cook. I made them in the frying pan only, but you could probably brown them slightly and throw them in the oven at 350 for ten or so minutes.
The balls should be ready in about ten minutes, slice one open to check before removing the rest.
I tried making a gravy, but since turkey is low in fat there wasn't much sauce/fat left in the pan -- and it doesn't really work with the curry flavor. Instead I made a simple hummus to dip the meatballs inches.
Molten Chocolate-Cherry Cakes


Ingredients:
granulated sugar, granulated sugar, butter, margarine, vanilla extract, all-purpose flour, eggs, maraschino cherry, maraschino cherries, shortening

Directions:
Prepare Chocolate Dipped Cherries:
Drain 6 maraschino cherries with stems. Pat dry with paper towels. Place 1/4 cup semi-sweet chocolate chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil] in small microwave-safe bowl. Microwave at HIGH (100%] 45 seconds. Stir until chips are melted. Dip cherries into chocolate mixture. Place on wax paper-lined tray. Refrigerate until serving time.
FOR CAKES:
Heat oven to 400 degrees F (200 degrees C].
Grease six 3/4-cup souffle dishes or 6-ounce custard cups.
Sprinkle inside of each with some of the 1 tablespoon sugar.
Place dishes in a 9 x 13-inch baking pan or a jelly-roll pan.
Melt butter in medium saucepan.
Remove from heat.
Whisk in cocoa, 1/3 cup sugar, whipping cream and vanilla.
Whisk in flour just until combined, set aside.
Beat eggs, egg yolks and remaining 1/3 cup sugar in large bowl on high speed of mixer about 5 minutes or until slightly thickened and lemon-colored.
Beat in chocolate mixture on medium speed.
Pour about 1/4 cup into each prepared dish.
Sprinkle chopped cherries evenly over each.
Carefully pour remaining chocolate mixture into each dish.
Bake 13 to 15 minutes or just until top of each cake looks dry. (Do not over bake.].
Let stand in dishes 3 minutes.
Loosen sides of each and invert onto serving plates.
Serve warm topped with whipped cream and a Chocolate Dipped Cherry.
Peanut Butter Rice Pudding


Ingredients:
eggs, cooked brown rice, golden syrup, cinnamon, milk, evaporated milk, sultanas, raisins

Directions:
Combine the first 5 ingredients and beat until well blended; add the milks & sultanas & mix thoroughly.
Pour mixture into a greased casserole dish and put into a larger dish filled with about 1/2 inch hot water.
Bake at 160.C for 20-25 mins, then stir to redistribute the rice and continue baking for a further 15-20 mins until the custard is set.
Serve sprinkled with peanuts and whipped cream.
Mussels in Lemon Cream


Ingredients:
butter, garlic cloves, shallots, parsley, lemon juice, tomatoes, mussels, dry white wine, heavy whipping cream, lemon, parsley

Directions:
In a bowl stir together butter, garlic, shallot,1 tablespoon parsley, 4 tbsp lemon juice, and salt and pepper to taste.
In a dutch oven pan melt herb butter over moderate heat. Saute until veggies are tender.
Add mussels to pot and stir for 1 minute. Add wine, 3/4 cup cream, lemon peel, salt and pepper to taste. Stir well. Then lay lemon slices and tomato on top. Cover and   simmer, until mussels are opened, about 8-10 minutes.
Remove Mussels to serving dish. Discard any unopened mussels.
In pot with mussel juices,increase heat to high and  bring to boil. Boil down for 5 minutes or reduced by 1/3. Add remaining cream, 2 tbsp lemon juice and parsley. Boil one minute. Pour juice over top of mussels in serving dish.
Serve mussels immediately.
Veronica's Bloomin Onion


Ingredients:
sweet onions, water, sour cream

Directions:
Mix together the ranch dip and the sour cream and set aside in the refrigerator.
Cut the root and stem off each onion and peel, Cut each onion in half slicing thru the center of the onion.
Cut each half into 4 pieces.
Separate the onion pieces.
Mix the batter with the 1 1/4 cup water.
Heat oil in a deep fryer or skillet.
Dip each piece of onion in the batter and fry in hot oil until lightly browned.
Drain on paper towels.
Arrange onion in a bowl in the fashion of a bloomin onion.
I find it easier to arrange the pieces around a smaller bowl in the center for the dip.
Add the dip last.
Enjoy!
Easy and Fast Soft Chicken Tacos


Ingredients:
salsa, lettuce, tomatoes, sour cream, flour tortillas

Directions:
Remove chicken meat and make into bite size pieces, place in a 10-12" skillet.
Add salsa to the chicken and simmer on low for 10-15 minutes.
Place lettuce, tomatoes and sour cream into individual bowls and set aside.
Place two tortillas in a brown lunch bag,.
close tightly and microwave for 30 seconds.
Place 2 tortillas on a plate and add ingredients in any order you like. There is no real way to make a taco.
While the first person is making their tacos, heat the second person's tortillas, and so on.  This way everyone's food is hot.  If you have a tortilla warmer, that would work great.
Pumpkin Nut Muffins
Category: bread
By Amy Posont

Delicious for breakfast, these muffins are also good with lunch or  your afternoon coffee break.

Ingredients:
2 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2  eggs
⅓ cup buttermilk
⅓ cup butter, melted
1 tablespoon molasses
½ teaspoon vanilla extract
1 cup white sugar
1 cup canned pumpkin
½ cup chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper. Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top. Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 dozen

Calories: 122.5
Fat: 4.8 g
Saturated fat: 2 g
Carbohydrates: 18.4 g
Sugars: 9.5 g
Dietary fiber: 0.8 g
Protein: 2.1 g
Cholesterol: 22.4 mg
Sodium: 115.3 mg
Pakistani Coffee With Cinnamon & Cardamom


Ingredients:
water, milk, cinnamon stick, cardamom pods, sugar, coffee

Directions:
Crack open a few cardamom pods and toss them in a large pot, along with dark roast coffee, a cinnamon stick, milk, and some water.  You can add the sugar now,  or you can let your guests add their own.
Simmer for ten minutes. Ladle the liquid as it bubbles and bobs, pouring from up high to aerate the coffee mixture. Do this about twenty times.
Actually do it about a hundred and twelve times. Each time the mixture will get a little frothier. It’s a great thing to do when you have a problem to work out. Someone to think about. However many times you decide to do it, enjoy the process.
Strain the milky mixture and transfer to a  coffee pot.
Pour into cups and serve with a cinnamon stick.
Hawaiian Sweet and Tangy Sloppy Joe's


Ingredients:
lean ground beef, yellow sweet onion, yellow bell pepper, crushed pineapple, ketchup, apple cider vinegar, brown sugar, ground cloves, muenster cheese

Directions:
In deep skillet brown the ground beef.
While the meat cooks mix ketchup, mustard, vinager, sugar, and clove in a bowl.
Once browned add onion, pepper, and pineapple to the skillet and cook for about 5 minutes.
After 5 minutes add ketchup mixture to beef. Mix well, cover and simmer for 30 minutes stirring occasionally.
Put on sweet bread and top with cheese.
Lancaster Farmhouse Baked Oatmeal


Ingredients:
old fashioned oats, unsalted butter, milk, light brown sugar, dark brown sugar, ground cinnamon, salt, heavy cream, ground cinnamon

Directions:
Preheat oven to 350°; butter a medium baking dish.
Add the oats and butter to a heatproof mixing bowl.
Pour 1 ½ cup boiling water over them and let stand 5 minutes.
Stir in the milk, brown sugar, cinnamon, and salt.
When well mixed, stir in the apples.
Spoon mixture into the prepared dish.
Cover and bake for 35 minutes, then uncover and continue to cook for 5-10 minutes, until thick and bubbly.
Spoon into bowls (it will be stickier than boiled oatmeal] and serve hot with cream drizzled around the cereal and a dusting of cinnamon.