xiaoxl/recipe_data huggingface dataset:
Hearty Cuban Black Bean Soup


Ingredients:
dried black beans, chorizo sausage, bacon, onion, garlic cloves, dried oregano, chili powder, ground cumin, low sodium chicken broth, diced tomatoes with juice, cream sherry, cilantro

Directions:
Place beans in a heavy pot. Add enough cold water to cover beans by 2". Bring to a boil; remove from heat and let stand 10 minutes. Drain beans; return to same pot. Add 8 cups cold water. Bring to boil, reduce heat to medium, ans simmer until beans are tender, adding more water by cupfuls as needed to cover beans, 1 1/2 to 2 hours. Drain beans.
Heat same pot over medium heat. Add chorizo and bacon and cook until chorizo is brown and bacon is crisp, stirring frequently and breaking up chorizo with back of spoon, about 10 minutes. Add onion and next 4 ingredients. Cook until onion is translucent, stirring frequently about 5 minutes. Add 4 cups broth, tomatoes with juice, and beans. Bring to boil, reduce heat to medium, and simmer 20 minutes for flavors to blend. Cool slightly.
Working batches, coarsely puree soup in processor using on/off turns. Return puree to pot, adding more broth as needed for desired consistency. Can be made ahead to this point. Refrigerate uncovered until cold, then cover and keep chilled.
Bring soup to boil. Add sherry; reduce heat to medium and simmer 3 minutes. Stir in 1/2 cup chopped cilantro. Season to taste with salt and pepper.
Place large spoonful salsa in each of 6 large bowls. Ladle soup over salsa. Serve, passing additional salsa, chopped cilantro, sour cream, guacamole, and chili powder alongside.
Hot Toddy


Ingredients:
dark rum, hot water, honey, lemon juice

Directions:
"Mix everything and enjoy."
Oat Crust Fruit Pizza


Ingredients:
butter, brown sugar, flour, oatmeal, cream cheese, marshmallow creme, powdered sugar

Directions:
For crust, combine butter, brown sugar, flour and oatmeal.
Press into ungreased cookie sheet.
Bake at 375 for 15 minute.
Cool.
For filling, combine cream cheese, whipped topping, marshmallow creme and powdered sugar.
Spread evenly over cooled crust.
Add assorted sliced or cut up fruits of your choice. (I like to use strawberries, blueberries, kiwi and mandarin oranges.].
Refrigerate until ready to serve.
Easy Toblerone Squares


Ingredients:
butter, sugar, flour, sweetened condensed milk

Directions:
Preheat oven to 350°F., Butter a 13"x 9" pan., Combine sugar and melted butter., Add flour and mix with fingers until crumbly., Add mixture to pan and press down firmly., Bake for 20 minutes or until golden., Remove pan from heat., Pour condensed milk on top of crust., Add cut chocolate bar pieces on top of milk., Sprinkle chocolate chips between the chocolate pieces., Bake for an additional 20 minutes., Remove from heat., With a knife, swirl melted chocolate on the surface to create a marble effect., Let cool until set., Refrigerate for 2 hours., Cut into pieces before serving.
Lamb Sukuti (Crispy Smoked Lamb Marinated in Nepali Spices)


Ingredients:
boneless lamb, shallot, cumin powder, ginger paste, garlic paste, turmeric, molasses

Directions:
In a blender, combine chopped onions, cumin, ginger, garlic, chili, timur, turmeric, molasses, honey, oil, salt and pepper into a smooth paste.
In a large bowl, combine lamb pieces with the spice mixture; mix well, cover and let marinate for at least two hours.
Fire up a charcoal grill and place the marinated lamb slices on the grill, further away from direct fire.
Allow smoking for about an hour, or until the slices are cooked and slightly crisp.
Serve with rice pilaf and stir-fried vegetables, accompanied with mango chutney.
Pureed Chickpea Soup - Passato Di Ceci


Ingredients:
extra virgin olive oil, pancetta, onion, celery ribs, carrot, garlic cloves, crushed red pepper flakes, kosher salt, chickpeas, fresh thyme, bay leaves, water, rosemary

Directions:
Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When it starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed pepper and season lightly with salt.
Sweat the veggies for 6 - 7 minutes or until they become very aromatic and begin to soften.
Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water.
Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 - 2 hours.
Turn off the heat, season the water with salt and let sit for 15 - 20 minutes.
Fill a skillet with olive oil until it is about 1/2 inch deep, add the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed pepper and bring it to a medium heat. Remove the garlic once it's golden.
Add the bread cubes and cook until they start to become crispy and golden.
Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil.
Add the infused oil to the soup, Puree the soup in a food processor, blender or food mill, correct the seasoning and consistency if necessary.
If the soup is too thin, cook it a little more to reduce it, if it's too thick, thin it by adding more stock or water.
Ladle the soup into serving bowls, top with the croutons and fried garlic chips and finish with a drizzle of olive oil.
Easy Herb-Roasted Turkey
Category: meat-and-poultry
By LISAKHAMM

This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!

Ingredients:
1 (12 pound) whole turkey
¾ cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
½ teaspoon black pepper
2 cups water

Directions:
Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey.  Pour water into the bottom of  the roasting pan, and cover. Bake for 3 to 3 1/2  hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Prep time: 15 mins
Cook time: 3 hrs 30 mins
Total time: 4 hrs 15 mins
Yields: 1 (12 pound) turkey

Calories: 596.8
Fat: 33.7 g
Saturated fat: 8.3 g
Carbohydrates: 0.9 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 68.2 g
Cholesterol: 198.3 mg
Sodium: 311.3 mg
Love Soup Mix in a Jar
Category: soups-stews-and-chili
By Star Pooley

Makes a wonderful gift for a new bride-to-be, a friend under the weather, or just to say thanks! And it tastes great, too! Decorate the jar with a fabric lid and/or a bow tied around the neck. Be sure to attach the cooking instructions to the jar.

Ingredients:
⅓ cup beef bouillon granules
¼ cup dried minced onion
½ cup dried split peas
½ cup uncooked twist macaroni
¼ cup barley
½ cup dry lentils
⅓ cup long-grain white rice
1 cup uncooked tri-color spiral pasta

Directions:
Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar. Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar. Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 jar

Calories: 126
Fat: 0.8 g
Saturated fat: 0.2 g
Carbohydrates: 23.6 g
Sugars: 2.1 g
Dietary fiber: 5.6 g
Protein: 6.5 g
Cholesterol: 0.3 mg
Sodium: 591.7 mg
Nif's Cure for Stinky Onion Fingers


Ingredients:
tap water, fresh lemon

Directions:
Wash hands after handling onions.
Under cold running water, rub the side of your knife along and between your fingers and over the rest of hands. If you are using a sharp knife - BE CAREFUL! I run the knife along with the blunt side leading and have never been cut!
Chickpea "Cookie Dough"
Category: uncategorized
By Yoly

No one will ever guess that this "cookie dough" is made with a can of chickpeas! Eat as-is or roll into balls and freeze. You can add raisins, M&M's®, peanut butter chips, then roll them in coconut, powdered sugar, or cocoa. I added chocolate chips and chopped peanuts but the choices are endless.

Ingredients:
1 (15 ounce) can chickpeas, drained
½ cup peanut butter
½ cup pure maple syrup, or to taste
3 tablespoons all-purpose flour
½ teaspoon vanilla extract
⅛ teaspoon salt
½ cup vegan chocolate chips
2 tablespoons peanuts

Directions:
Combine chickpeas, peanut butter, maple syrup, flour, vanilla, and salt in a powerful blender, such as a Vitamix®. Blend until smooth, using tamper if needed. Scoop into a bowl. Stir in chocolate chips and peanuts. Roll mixture into balls.

Prep time: 15 mins
Total time: 15 mins
Yields: 24 cookie balls

Calories: 87.2
Fat: 4.3 g
Saturated fat: 1.3 g
Carbohydrates: 11.2 g
Sugars: 6.3 g
Dietary fiber: 1.1 g
Protein: 2.3 g
Sodium: 78.3 mg
My Big Fat Greek Omelet
Category: breakfast-and-brunch
By Ben S.

If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts.

Ingredients:
1 cup halved grape tomatoes
1 teaspoon dried oregano, divided
½ teaspoon salt, divided
Black pepper, to taste
½ cup crumbled feta cheese (can use reduced-fat)
8  large eggs
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
1 tablespoon olive oil

Directions:
Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta. In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm. Cut the omelet into 4 wedges and serve immediately.

Yields: 4 servings

Calories: 252.5
Fat: 17.9 g
Saturated fat: 6.4 g
Carbohydrates: 6.7 g
Sugars: 2 g
Dietary fiber: 2.7 g
Protein: 18.2 g
Cholesterol: 388.7 mg
Sodium: 696.1 mg
Quick Vegetable Soup With Kohlrabi


Ingredients:
kohlrabi, carrot, butter, onion, garlic cloves, water, soy sauce

Directions:
Remove the kohlrabi leaves and cut them into thin strips. Set aside.  Peel the kohlrabi and carrot, cut into small pieces and chop in a blender to the desired fineness.
Sauté onion and garlic in butter for 2 - 3 minutes until soft.
Add the chopped kohlrabi and carrot, stir and sauté briefly.
Add water and crumbled vegetable cube; bring to the boil.
Stir in chopped kohlrabi leaves. Cook the soup over the low heat for 15 minutes. Remove from the heat and stir in soy sauce.
Better for You Deviled Eggs


Ingredients:
mashed potatoes, mayonnaise, Worcestershire sauce, prepared mustard, apple cider vinegar, paprika

Directions:
Boil eggs, cool, and peel.
Cut eggs in half lengthwise, remove yolks, and reserve whites.
Mash 6 yolks until about the texture of cornmeal.  (Discard remaining 6 yolks or use in another recipe].
Combine yolks, mayo, Worcestershire sauce, mustard, and vinegar mix until smooth.  Mix in mash potatoes.
Slowly add more vinegar until tart and moist enough (about 1/2 to 1 teaspoon more]. If it gets tart enough but is not moist enough add a bit more mayonnaise.  If it is tart enough but does not have enough flavor add more mustard and or Worcestershire sauce.
Add food coloring one drop at a time mixing between drops until desired color is reached.
Spoon mixture into center of egg whites.
Sprinkle tops with paprika. Chill and serve cold.
Get Sassy Seafood Skewers With Jerk and All the Perks!


Ingredients:
melon, red onions, fresh mint leaves, mango, fennel bulb, tiger shrimp, scallops, scallops, fresh pineapple, papaya

Directions:
Place the prawns, scallops, pineapple chunks and red pepper into the marindae and leave in the fridge over night.
Soak 8 wooden skewers in water, or use metal skewers if available.
One hour before grilling and serving the skewers, make the salad - Place the melon balls into a large serving bowl and add the red onion, mint, mango chunks and fennel chunks - mix gently and leave in the fridge until needed.
Take 2 prawns, 1 (2] scallop/s, 4 chunks of red pepper and 2 chunks of pineapple, and skewer them in this order: red pepper, prawn, red pepper, pineapple, scallop, pineapple, red pepper, prawn and red pepper.
Brush with extra jerk marinade and grill for 3-5 minutes over hot coals turning all the time.
Serve the skewers on top the papaya boat with the minted fruit & vegetable salad salsa; yellow rice would be ideal accompaniment.
Gluten Free German Chocolate Cake With Vegan Frosting


Ingredients:
sea salt, baking soda, eggs, vanilla extract

Directions:
In a small bowl combine flour, cacao, salt and baking soda.
In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar and vanilla.
Add dry ingredients into large bowl and continue to blend.
Oil (2] 9 inch round cake pans and dust with coconut flour.
Pour batter into pans and bake at 350° for 35-45 minutes.
Remove from oven, allow to cool completely then remove from pans.
Frost and serve.
Simple Baked Apples
Category: desserts
By MAEVEN6

This is a family standard. We have it at least once a week during the winter. The spices, nuts and raisins can be interchanged or omitted depending upon your tastes. This also serves as a great breakfast, side dish, or dessert.

Ingredients:
6  apples - peeled, cored and sliced
½ cup white sugar
3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup raisins
½ cup chopped walnuts
½ cup whole milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray. Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 135.6
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 26.1 g
Sugars: 20.2 g
Dietary fiber: 2.4 g
Protein: 1.7 g
Cholesterol: 1 mg
Sodium: 5.8 mg
Lumps of Coal
Category: desserts
By pspomer

The perfect holiday treats for bad boys and girls.

Ingredients:
¼ cup butter
4 cups miniature marshmallows
1 (20 ounce) package chocolate sandwich cookies (such as Oreo®), crushed

Directions:
Butter a 9x13-inch baking dish. Melt butter in a large saucepan over low heat; add marshmallows and stir until melted. Cook and stir mixture for 2 minutes more. Remove saucepan from heat. Stir crushed cookies into marshmallow mixture until well coated. Press cookie mixture firmly into the prepared baking dish using a buttered spatula or waxed paper; cool. Cut into 2-inch squares.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 24 cookie squares

Calories: 152.2
Fat: 6.4 g
Saturated fat: 2.1 g
Carbohydrates: 23.5 g
Sugars: 14.3 g
Dietary fiber: 0.7 g
Protein: 1.4 g
Cholesterol: 5.1 mg
Sodium: 133 mg
Cucumbers in Sour Cream


Ingredients:
salt, salt, cucumbers, onion, sour cream, sugar, lemon juice, pepper, sesame seeds

Directions:
Mix 1 tbsp salt with cucumber and onion lices; set aside for 15-20 minutes.
In another bowl, mix together remaining ingredients.
Rinse the salted cucumber and onion in clear water; press out liquid.
Stir in the sour cream mixture.
Chill before serving.
Fried Venison Backstrap
Category: meat-and-poultry
By Nicole Holland Green

Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.

Ingredients:
1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
2 cups milk
2 tablespoons hot pepper sauce
2  eggs
½ cup milk
3 cups all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
3 cups vegetable oil for frying

Directions:
Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour. Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper. Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

Prep time: 1 hr 30 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 438.2
Fat: 14.2 g
Saturated fat: 3.6 g
Carbohydrates: 40 g
Sugars: 3.8 g
Dietary fiber: 1.5 g
Protein: 35.1 g
Cholesterol: 149.1 mg
Sodium: 1944.4 mg
Greek Salad With Shaved Fennel


Ingredients:
fresh lemon juice, apple cider vinegar, extra virgin olive oil, cayenne, red onion, cucumber, tomatoes, fennel bulb, black olives

Directions:
Whisk together lemon juice and apple cider vinegar. Drizzle in the olive oil, stirring until blended. Season the dressing with salt & pepper and oregano. Add pinch of cayenne if desired.
In a large bowl, combine the onions, cucumbers, red pepper, tomatoes, fennel and olives. (Fennel can be sliced thin using a mandolin] Toss with the dressing.
Greek Cheese Pie
Category: world-cuisine
By Diana Moutsopoulos

This is an authentic recipe for "tyropita", or Greek feta cheese pie. Layers of crispy phyllo and a simple filling of feta cheese. You don't need anything more!

Ingredients:
14 ounces feta cheese, crumbled
2  eggs
10 sheets phyllo dough, thawed if frozen
½ cup olive oil

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans. Mix feta cheese and eggs together in a bowl for the filling; set aside. Lay out 1 sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush with oil. Repeat for a total of 4 sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the greased cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo. Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay 1 sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan. Repeat with remaining phyllo, oil, and filling to assemble the second pie. Bake the cheese pies in the preheated oven until the tops are a deep golden brown, 45 to 60 minutes. Let cool for 20 minutes before slicing. Serve warm or at room temperature.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 2 9-inch pies

Calories: 226.1
Fat: 17.8 g
Saturated fat: 6.7 g
Carbohydrates: 9.7 g
Sugars: 1.4 g
Dietary fiber: 0.3 g
Protein: 6.9 g
Cholesterol: 60.4 mg
Sodium: 457.4 mg
Candy Cane Cookies


Ingredients:
shortening, confectioners' sugar, egg, vanilla, flour, salt, sugar

Directions:
Heat oven to 375 degrees.
Mix shortening, confectioners' sugar, egg and flavorings thoroughly.
Measure flour by dipping method or sifting.
Mix flour and salt; stir into shortening mixture.
Divide dough in half.
Blend food coloring into one half.
Roll a 4" strip (using 1 tsp dough] from each color.
For smooth even strips roll them back and forth on a lightly floured surface.
Place strips side by side, press lightly together and twist like a rope.  For best results, complete cookies one at a time.  If all the dough of one color is shaped first, strips become too dry to twist.
Place on ungreased baking sheet.
Curve top to form handle of cane.
Bake about 9 minutes until lightly browned.
While still warm, remove from baking sheet with spatula and sprinkle with sugar.
Easy Banana Ice Cream
Category: desserts
By ANNE  MARSHALL

When bananas are over-ripe, don't throw them away. Peel them, wrap them in plastic wrap, and freeze them. Two ingredients are all you need to make this family-pleaser.

Ingredients:
2  peeled and chopped bananas, frozen
½ cup skim milk

Directions:
Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.

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

Calories: 125.8
Fat: 0.4 g
Saturated fat: 0.2 g
Carbohydrates: 30 g
Sugars: 17.5 g
Dietary fiber: 3.1 g
Protein: 3.4 g
Cholesterol: 1.2 mg
Sodium: 26.9 mg
Jumbot


Ingredients:
hot Italian sausage, butter, onions, green peppers, tomatoes, eggs, cheddar cheese

Directions:
Peel and cook the potatoes in boiling water until tender, about 15 minutes for cubed potatoes and 20 to 25 minutes for quartered potatoes, your preference.
Cook the sausage over medium heat until golden brown, be careful not to chop up the sausage to fine.
Preheat a large skillet or flat grill over medium-high heat and melt the butter. Add the boiled potatoes and saute until golden brown. Add onions, green peppers, tomatoes, browned sausage, and jalapeno peppers. Saute together for 5 minutes. Mix in beaten eggs until the eggs are cooked.
Divide jumbot in half in the skillet or grill, and add 8 ounces of the cheddar cheese to 1 half of jumbot. Take the other half of jumbot and lay it on top of cheese. Sprinkle remaining cheese on top.
Variations to jumbot: add 1 1/2 cups of chopped ham from bone, instead of hot sausage and omit jalapeno peppers. Add 8 slices of American cheese in place of Cheddar.
Cream Cheese and Raspberry Coffee Cake


Ingredients:
cream cheese, margarine, butter, all-purpose flour, sugar, eggs, milk, baking powder, baking soda, vanilla, powdered sugar

Directions:
Grease a Bundt pan; set aside.
In a large mixing bowl beat cream cheese and margarine or butter with an electric mixer on medium to high speed about 30 seconds or till combined.
Add about half of the flour to the cream cheese mixture.
Then add the sugar, eggs, milk, baking powder, baking soda, and vanilla.
Beat on low speed till thoroughly combined, scraping the sides of the bowl.
Beat on medium speed for 2 minutes.
Then beat in remaining flour on low speed just till combined. Place about 1/3 of batter in prepared pan, spread to cover the bottom of pan completely.
Add the jam and mix on low (or by hand] to remaining batter, until jam has been broken up and spread through out.
You do not want it mixed completely into the batter but rather grape size bits spread through out it. Place in pan on top of first layer of batter.
Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in the pan on a wire rack for 10 minutes.
Loosen and invert the coffee cake onto the wire rack; cool completely.
Sift powdered sugar over the top.
Serve warm or cooled.