xiaoxl/recipe_data huggingface dataset:
Tomato and Olive Stuffed Portobello Caps


Ingredients:
plum tomato, part-skim mozzarella cheese, kalamata olive, garlic, extra virgin olive oil, fresh rosemary, fresh ground pepper, mushroom caps

Directions:
Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
Preheat grill to medium.
Discard mushroom stems. Remove brown gills from the undersides of the caps using a grapefruit spoon; discard gills.
Brush the remaining 1 teaspoon oil over both sides of the caps.
Oil a grill rack or grill pan. Place the caps on the rack, stem sides down, cover and grill until soft, about 3-5 minutes per side (depending on the thickness of the mushroom].
Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.
Chicken Teriwacky


Ingredients:
soy sauce, lime juice, liquid honey, ketchup, green onions, gingerroot, orange zest, garlic clove, boneless skinless chicken breasts

Directions:
Combine all ingredients in a large ziploc bag and marinate for at least and hour or up to 24 hours.
Transfer to baking dish and bake uncovered at 350 degrees for about 30-40 minutes or until chicken is cooked through. Spoon remaining sauce over chicken and serve.
Thes recipe also works great on the BBQ. Grill over mediumheat for about 10-15 minutes, flipping occasionally until chicken is cooked through.
For OAMC: freeze after step one. Defrost overnight in fridge and then bake as directed in step 2.
Best Hummus
Category: appetizers-and-snacks
By Reman9981

I serve this at least once a week with a chicken or steak meal or just as a quick snack. Learned from my late grandfather who was of Lebanese descent. Serve with fresh Arabic bread.

Ingredients:
1 (15 ounce) can garbanzo beans (chickpeas), drained
3 tablespoons tahini
2 tablespoons olive oil
1 tablespoon fresh lemon juice
¼ cup water
3 cloves garlic, crushed
½ teaspoon ground cumin  (Optional)
1 pinch paprika
1 sprig fresh parsley, chopped

Directions:
Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 27.3
Fat: 1.7 g
Saturated fat: 0.2 g
Carbohydrates: 2.5 g
Dietary fiber: 0.6 g
Protein: 0.7 g
Sodium: 28.5 mg
Apple Muffins
Category: bread
By Jenn Hall

This recipe uses chopped apple and apple juice to make delicious apple muffins from scratch.

Ingredients:
2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup apple juice
⅓ cup vegetable oil
1  egg
1 teaspoon ground cinnamon
1 cup apples - peeled, cored and finely diced

Directions:
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)  Stir in chopped apples. Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 1 dozen muffins

Calories: 181.8
Fat: 6.8 g
Saturated fat: 1 g
Carbohydrates: 28 g
Sugars: 11.2 g
Dietary fiber: 0.9 g
Protein: 2.7 g
Cholesterol: 15.5 mg
Sodium: 225.6 mg
Old Time Kentucky Bacon Milk Gravy for Biscuits
Category: side-dish
By Tess DeFevers Ehling

I grew up with this gravy! Everyone has heard of sausage gravy. Well, it don't compare to this! After frying your bacon for breakfast, use the bacon dripping to make true Kentucky biscuit gravy. Fattening? Oh yeah, you better believe it! Worth it? Yes! Pour over biscuits and serve with crispy bacon and eggs in any style.

Ingredients:
¼ cup bacon drippings
¼ cup all-purpose flour
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
4 cups milk, divided

Directions:
Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper. Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 190
Fat: 13.1 g
Saturated fat: 5.9 g
Carbohydrates: 11.8 g
Sugars: 7.6 g
Dietary fiber: 0.2 g
Protein: 5.9 g
Cholesterol: 22.4 mg
Sodium: 469.4 mg
Herb Roasted Root Vegetables


Ingredients:
potatoes, carrots, turnip, yellow onion, garlic cloves, olive oil, thyme, pepper, salt, rosemary, basil

Directions:
preheat oven to 375.
in a gallon sized ziplock bag, combine all ingredients and shake vigorously to coat all the veggies.
spread veggies evenly onto a 13 x 9 inch baking dish.
bake for 30-40 minutes until slightly browned and cooked through.
Potato Gratin With Peppers, Onions, and Tomatoes


Ingredients:
olive oil, garlic cloves, potatoes, tomatoes, Spanish onion, salt, black pepper, fresh oregano

Directions:
Peel and slice the potatoes 1/8-inch to 1/16-inch thick (6 cups].
Preheat the oven to 325 degrees.
Dribble 1 tablespoon olive oil into a 2-quart rectangular or oval baking dish 14 x 8 x 2 and scatter 1/4 of the minced garlic over the bottom of the pan.
Arrange the vegetables in layers, starting with potatoes and peppers, finishing with tomatoes and onion.
Sprinkle with salt, freshly ground pepper, garlic, and oregano between each layer.
Pour the remaining olive oil over the surface and bake in the oven for 1 1/2 hours, or until fork tender.
Butternut Squash Home Fries by Hungry Girl Hg


Ingredients:
red bell pepper, onion, chicken broth, olive oil, pumpkin pie spice, cayenne pepper

Directions:
Sauté onion with olive oil in a pan over low heat for 1 to 2 minutes, until translucent.
Add bell pepper and cook for 1 minute.
Add squash and stir. Raise heat to medium and add all spices. Mix well.
Cook for about 7 minutes, until squash starts to soften.
Raise heat to high and add broth. Bring to a boil. After 30 seconds of boiling, reduce heat to low.
Simmer until broth evaporates, stirring often.
Cover pan and continue to cook for 3 minutes, or until squash is tender. Eat up!
Poached Eggs With Grainy Mustard


Ingredients:
coarse grain mustard, white wine vinegar, extra virgin olive oil, eggs, butter, margarine, salt, fresh ground black pepper

Directions:
NOTE: *If you own an egg-poaching pan, use it  to prepare the eggs.
In a small microwave-safe container, combine the mustard, vinegar, and olive oil. Microwave 30 seconds or until the mixture boils. Set aside.
In the meantime, bring a large pot of water to boiling. Break each egg carefully into a measuring cup and gently slide the egg into the water. Repeat with remaining eggs.
Cover pan and simmer eggs approximately 6-9 minutes or until the whites are completely set and the yolks thicken but are not completely hard.
Meanwhile, in another small skillet, heat the butter and lightly wilt the mixed greens or spinach for no more than 15 seconds. Remove from heat and set aside.
Arrange the toasted rye bread onto 4 salad plates. Next, arrange the sauteed salad greens or baby spinach onto each plate. Top each serving with a poached egg. Finally, drizzle with the mustard dressing.
Season with salt and pepper. Serve immediately.
Fast-and-Fabulous Egg and Cottage Cheese Casserole
Category: breakfast-and-brunch
By OLGA HUNT

This is the easiest and best egg casserole I have tried so far. My sweet mother-in-law shared this recipe with me. I make 3 or 4 at the time and keep them in the freezer to take to gatherings, feed guests, or surprise kids. Green chilies make it pop!

Ingredients:
cooking spray
10  eggs, beaten
2 (16 ounce) packages cottage cheese
1 pound shredded Monterey Jack cheese
1 (4 ounce) can diced green chiles
½ cup butter, melted  (Optional)
½ cup all-purpose flour
½ cup cooked crumbled bacon  (Optional)
1 teaspoon baking powder

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare a 10x13-inch baking dish with cooking spray. Mix eggs, cottage cheese, Monterey Jack cheese, green chiles, butter, flour, bacon, and baking powder together in a large bowl; pour into prepared baking dish. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 10x13-inch casserole dish

Calories: 488.8
Fat: 35.8 g
Saturated fat: 19.8 g
Carbohydrates: 8.7 g
Sugars: 1.2 g
Dietary fiber: 0.3 g
Protein: 32.8 g
Cholesterol: 274.1 mg
Sodium: 1129.8 mg
Greek Penne


Ingredients:
penne, rigatoni pasta, olive oil, pine nuts, garlic, frozen chopped spinach, plum tomatoes, cottage cheese, feta cheese, oregano, parmesan cheese

Directions:
Start cooking pasta in large pot of boiling water., In skillet, add 3 tsp olive oil and cook garlic slightly., Add pine nuts and cook 2 minutes., Stir in spinach and tomatoes and cook 3 minutes., In a bowl combine cheeses, add oregano, salt, and pepper., When pasta is cooked, add ½ to large bowl and drizzle with 1 tsp olive oil., Add remaining pasta and drizzle with 1 tsp olive oil., Toss well., Add spinach mixture to pasta and toss., Add cheese mixture and toss., Top with parmesan cheese to taste.
Sausage Popper-Stuffed Peppers
Category: world-cuisine
By Annie

This is a quick and easy stuffed poblano pepper meal or appetizer that's full of flavor.

Ingredients:
1 pound bulk pork sausage
1 teaspoon ground fennel seeds, or more to taste
1 teaspoon dried sage, or more to taste
salt and ground black pepper to taste
5  poblano peppers, halved
1 (8 ounce) package cream cheese
½ (8 ounce) package shredded pepper Jack cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir sausage with fennel, sage, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Place peppers into a baking dish. Spread 1/2 to 1 ounce cream cheese into each pepper. Add sausage mixture to each pepper and sprinkle with pepper Jack cheese. Bake in the preheated oven until softened and bubbly, about 20 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 5 stuffed peppers

Calories: 501.3
Fat: 42.9 g
Saturated fat: 20.7 g
Carbohydrates: 7.5 g
Sugars: 1.7 g
Dietary fiber: 3.1 g
Protein: 22 g
Cholesterol: 125.6 mg
Sodium: 1122.9 mg
Vietnamese-Style Chicken Curry Soup
Category: soups-stews-and-chili
By shaggy

I use Vietnamese-style curry powder found at Asian food stores (usually called 'cari'). If you can't find it, use Madras curry powder. I make mine soupy, but you can make a thick stew by reducing the amount of chicken broth and water by half. Serve with rice or French bread, or both.

Ingredients:
2 tablespoons vegetable oil
1 (3 pound) whole chicken, skin removed and cut into pieces
1  onion, cut into chunks
2  shallots, thinly sliced
2 cloves garlic, chopped
⅛ cup thinly sliced fresh ginger root
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1  green bell pepper, cut into 1 inch pieces
2  carrots, sliced diagonally
1 quart chicken broth
1 quart water
2 tablespoons fish sauce
2  kaffir lime leaves
1  bay leaf
2 teaspoons red pepper flakes
8 small potatoes, quartered
1 (14 ounce) can coconut milk
1 bunch fresh cilantro

Directions:
Heat oil in a large stock pot over medium heat.  Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside. Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder.  Continue to cook for about 5 minutes, then stir in bell pepper and carrots.  Return chicken and onion to pot and stir in chicken broth, water and fish sauce.  Season with lime leaves, bay leaf and red pepper flakes. Bring to a boil and introduce potatoes.  Return to a boil and pour in coconut milk.  Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 512.2
Fat: 26.8 g
Saturated fat: 13.3 g
Carbohydrates: 40.6 g
Sugars: 3.8 g
Dietary fiber: 6.7 g
Protein: 29.8 g
Cholesterol: 74.7 mg
Sodium: 374.5 mg
Cardamom Carrots #5


Ingredients:
carrots, butter, orange zest, cardamom pods, salt

Directions:
Steam carrots for 5 to 7 minutes or just until tender and still bright orange.
Melt butter in saute pan over medium heat; add grated orange rind and cardamom and saute 1 minute.
Toss carrots in butter mixture until heated through.  Add salt to taste.
Transfer to serving dish and enjoy!
Curry in a Hurry


Ingredients:
onion, red capsicum, garlic, curry powder, tomatoes, chickpeas, potatoes

Directions:
Coat large saucepan with cooking spray and cook onion, capsicum, garlic and curry powder, stirring, until onion is soft.
Add undrained tomatoes, chickpeas and potato and simmer, covered, for about 20 minutes or until potato is tender, stirring occasionally. Top with yoghurt.
Super Quick and Easy Hot Wings


Ingredients:
"chicken wings"

Directions:
Heat oil, either in deep fryer or deep skillet on top of stove.
I cut that extra, short little wing piece off each chicken wing.
Fry the wings in hot oil until the skin is crispy and chicken is done.
Drain on paper towels.
Get a large tupperware container, drop in enough wings to cover the bottom, pour desired amount of wing sauce over top, put on lid, and shake shake shake until well coated.
Continue process until all your wings bathed in hot sauce.
Serve with ranch or blue cheese dressing.
Baked Halibut Sitka
Category: main-dish
By jalexandropoulos

Moist and delicious halibut is baked in a creamy topping with green onions and dill. This is the perfect recipe for dinner parties. Everybody loves this dish!

Ingredients:
2 pounds halibut fillet, cut into 6 pieces
salt and ground black pepper to taste
1 bunch green onions, chopped
½ cup mayonnaise
½ cup sour cream
1 teaspoon dried dill weed

Directions:
Preheat the oven to 475 degrees F (245 degrees C). Grease a 9x13 inch baking dish. Season halibut with salt and ground black pepper. Place halibut in the greased baking dish. Combine green onions, mayonnaise, sour cream, and dill in a bowl. Spread green onion mixture evenly over each halibut piece. Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 20 minutes. Remove from the oven and let stand for 5 minutes before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 353.9
Fat: 21.5 g
Saturated fat: 4.7 g
Carbohydrates: 4.2 g
Sugars: 1.1 g
Dietary fiber: 1 g
Protein: 33.8 g
Cholesterol: 71.7 mg
Sodium: 205 mg
Sizzling Beef Stir-Fry


Ingredients:
rice wine, dark soy sauce, chili sauce, garlic clove, Chinese five spice powder, spring onions, red capsicum

Directions:
Cut the steak into thin strips.
Place 2 teaspoons of the oil in a shallow dish and stir in the rice wine, soy sauce, chilli sauce, garlic and five-spice power and add the steak strips tossing to coat well and then chill for 30 minutes.
Heat the remaining oil in a large fry pan or wok.
Using a slotted spoon or fork lift the meat from the marinade and add to the wok or frying pan, keeping the marinade to one side.
Stir fry the steak over a high heat for 2 to 3 minutes, until browned all over.
Transfer to a plate and set aside.
Add the spring onions, pepper and mushrooms to the fry pan or wok, lower the heat to medium and stir fry for 4 minutes.
Return the steak to the pan and pour in the reserved marinade and stir fry for a further 1 to 2 minutes until all the ingredients are piping hot and the sauce is bubbling.
Serve at once over rice.
"amigos" Crisp Chicken Burritos


Ingredients:
chicken breasts, green chilies, cream cheese, green onions, flour tortillas

Directions:
Let cream cheese come to room temperature. Drain the canned chicken.  Mix cream cheese, green chiles, green onion and chicken until well blended.
Cut two sides of the tortillas so you have two straight sides on each side.
Spread chicken mixture thinly on 3/4 of the tortilla.  Roll tortilla up starting with the end you spread the chicken mixture on. Seal the plain end with water.
Heat oil to about 375-400 degrees.  Drop burritos into hot oil and fry for about 2 minutes. Keep turning so they fry evenly. When they start to turn golden, they are done.  Drain on a paper plate covered with a paper towel.
These are so easy and goes great with Salsa, guacamole, or ranch dressing.
Espresso Martini
Category: drinks
By Christine Kelly

Enjoy a delightful martini with taste but not too sweet!!!

Ingredients:
1 fluid ounce vanilla flavored vodka
2 fluid ounces coffee-flavored liqueur
1 fluid ounce cream or milk
1 cup crushed ice

Directions:
Combine vodka, coffee liqueur, cream, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses, and serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 185
Fat: 5.6 g
Saturated fat: 3.4 g
Carbohydrates: 12.8 g
Sugars: 11.3 g
Dietary fiber: 0 g
Protein: 0.3 g
Cholesterol: 20.4 mg
Sodium: 9.7 mg
Pork Chops With Mole Sauce (Ww)


Ingredients:
ancho chilies, boiling water, low sodium chicken broth, boneless pork chops, salt, pepper, olive oil, garlic cloves, onion, tomatoes, dried oregano, ground cumin, cinnamon, bittersweet chocolate

Directions:
In a large skillet over medium high heat place peppers and toast for 30 seconds or so on each side. Transfer to a bowl and cover with boiling water; let stand for 20 minutes or until hydrated. Drain.
Transfer peppers and 1/2 cup broth to a blender and process until smooth. Return to bowl. Set aside.
Sprinkle pork chops on all sides with 1/2 teaspoon of the salt and the pepper.
Spray skillet with Pam and set over medium high heat.
Add pork chops to skillet and brown on each side (3-5 minutes]. Transfer pork to a plate and set aside.
Add 1 teaspoon of oil to skillet and add garlic and onion; cook stirring for 2-5 minutes or until golden.
Stir in tomato (or when I made these I didn't have any tomatoes, so I used some tomato juice - it gets pureed in the blender anyways - see two steps down] and cook, stirring occasionally for another 2-5 minutes.
Stir in spices (oregano - cinnamon]; cooking stirring frequently for 15 seconds.
Spoon mixture into blender with the remaining broth (1/2 cup]; process for 2 minutes or until smooth.
Heat remaining oll (1 teaspoon] in skillet over medium heat. Add pepper mixture, tomato mixture, and the remaining salt (1/2 teaspoon]; cook stirring until thickened (5-10 minutes]. Stir in chocolate and cook, stirring until melted.
Add the pork chops to skillet and turn to coat. Simmer until cooked through (5-10 minutes].
Marinated Mozzarella


Ingredients:
mozzarella cheese, olive oil, sun-dried tomatoes, garlic clove

Directions:
Chop mozzarella into 1/2" cubes., Mix all the ingredients togther and leave in fridge to marinade overnight.
Almond Cloud Cookies


Ingredients:
almond paste, sugar, confectioners' sugar, sugar

Directions:
Preheat the oven to 325°F.
Lightly grease (or line with parchment] two baking sheets.
Blend the almond paste and sugar until the mixture forms fine crumbs; this is best done in a stand mixer.
Add the egg whites gradually, while mixing, to make a smooth paste.
Stir in the flavorings.
Scoop the dough by heaping tablespoons onto the prepared pans.
Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.
Apple-Cranberry Crisp
Category: desserts
By PATTON0626

A wonderful combination of apples and fresh cranberries with a crisp, pecan topping.

Ingredients:
2 pounds Granny Smith apples - peeled, cored and thinly sliced
¾ cup cranberries
¼ cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
⅓ cup quick-cooking oats
⅓ cup all-purpose flour
½ cup packed light brown sugar
¼ cup butter, cut into pieces
½ cup chopped pecans

Directions:
Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish. In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish. In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples. Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 269.3
Fat: 11.5 g
Saturated fat: 4.3 g
Carbohydrates: 43.3 g
Sugars: 32.2 g
Dietary fiber: 4.4 g
Protein: 2.2 g
Cholesterol: 15.3 mg
Sodium: 46.5 mg
Gebhardt's Chili Gravy


Ingredients:
onion, garlic cloves, bacon drippings, chili powder, ground cumin, dried oregano, masa harina, salt

Directions:
Over medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned.
Stir in the bacon drippings, chili powder, cumin, oregano; then add the beef stock, a little at a time, stirring well.
Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy.
Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.
Raspberry Crescent Squares


Ingredients:
cream cheese, eggs, confectioners' sugar, warm water

Directions:
Unroll 1 tube of crescent dough; press into the bottom of a greased 9 x 13 in baking pan sealing seams and perforations.  In a bowl, combine curd, cream cheese, and egg yolks.  Beat until smooth.
Spread cream cheese mixture over crescent dough.  Drop preserves over cream cheese mixture and swirl with a spatula.  Unroll remaining crescent dough, flatten dough, sealing seams and perforations.  Lay flat on top of cream cheese mixture.  Beat egg white until foamy and brush over dough.
Bake at 350 for 25-35 minutes or until dough is golden brown.  Cool on a wire rack.  Combine confectioners' sugar and water.  Drizzle over crust.  Chill well before cutting.
Low Fat Sugarless Blueberry Squares


Ingredients:
white flour, baking powder, salt, milk, vanilla extract, fresh blueberries, frozen blueberries, water, margarine, butter

Directions:
Preheat oven 350 degrees.
Mix the flour, baking powder, and salt. In a separate container mix the fruit concentrate, milk and extract until blended well. Pour the liquid ingredients into flour mixture and mix until smooth. Don't overbeat.
Place a 9 inch square baking pan in oven with the teaspoon of margarine until melted. Swirl the pan around until it coats pan.
Pour batter into pan and sprinkle evenly with blueberries.
Bake for about 30 to 40 minutes, or until golden brown.
Mix the jam with the water. Heat until melted. Brush the top with the glaze when it comes out of the oven.
Cut into 9 squares and serve warm.
***Fruit concentrate is a available at health food stores.
***Can also use cranberries, strawberries, or sliced peaches.