xiaoxl/recipe_data huggingface dataset:
Bread Pudding Muffins


Ingredients:
milk, half-and-half, eggs, sugar, pure vanilla extract, brandy, unsalted butter, all-purpose flour, baking powder, salt, ground cinnamon, apples, dried cranberries, cinnamon

Directions:
Preheat oven to 350 F (180 C]. Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease top of the muffin pan.
Line a baking sheet with parchment paper. Set aside.
Pour all but 2 cups (500 mL] of the bread cubes in a large bowl. Add milk and cream and let stand for 3 minutes, then stir to mush up some of the cubes and let the liquid soak inches Stir in eggs, sugar, vanilla, brandy and butter.
In a small bowl, stir together flour, baking powder, salt and cinnamon, then stir into wet ingredients. Add raisins and stir well to make a chunky butter. Stir in reserved breads cubes just to mix.
Using a large ice-cream scoop, fill each muffin cup to just over rim. Place muffin pan on prepared baking sheet.
Bake for 30 minutes or until muffins are golden with tips of firmer bread cubes golden brown. Let cool in pan 5 minutes. Unmold onto a serving platter on wire rack, dust with icing sugar.
Cha Cha's White Chicken Chili
Category: soups-stews-and-chili
By Cathy

Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired.

Ingredients:
1 tablespoon vegetable oil
1  onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

Directions:
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

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

Calories: 684
Fat: 16.8 g
Saturated fat: 7 g
Carbohydrates: 74.9 g
Sugars: 4.7 g
Dietary fiber: 17.1 g
Protein: 59.1 g
Cholesterol: 101.9 mg
Sodium: 1896 mg
Beef Donburi California Style - Beef Rice Bowl


Ingredients:
beef, onion, sugar, soy sauce, mirin, white wine, red wine, sake, salt, water, cooked rice, pickled ginger

Directions:
Cut beef into very thin bite size pieces. Cut onion into about 8 wedges.
Heat vegetable oil in a frying pan  and saute onion until transparent.  Add beef and saute 2 minutes.  Add sugar, soy sauce, mirin, white and red wine, sake, salt and water.
When the liquid comes to a boil, reduce heat and cook while removing scum that floats up.  Cook until the liquid is reduced by half.
Put cooked rice into individual bowls (about 1 1/2 - 2 1/2 C depending on your appetite] and top with beef mixture along with sauce from the pan evenly.  Top with pickled red ginger and shichimi togarashi or shichimi pepper.
Shredded Carnitas Soft Shell Taco With Pepper Jack


Ingredients:
onion, bulb of garlic, salt, cumin powder, water, cooked pork, salt, cumin powder, white corn tortillas, monterey jack pepper cheese, parmesan cheese

Directions:
In a large pot place in the pork, onion, garlic, salt, chili powder, cumin and fill with water and place onto the stove and bring to a boil for 5 minutes and reduce heat to a low simmer for 2 1/2 hours or until the pork in tender.  Remove the pork and set aside to cool to room temperature and pour the stock into a colander and trash the onion and garlic.
In a mixing bowl hand shredded Carnitas meat and the rest of the ingredients and combine and set aside for 15 minutes.
Slice the onion into 1/8” strip and place into a nonstick skillet with oil and sauté over a medium heat until light brown and tender.  Combine the Carnitas mixture and onion and sauté until light and crispy.
In a medium size skillet lightly oil over a medium high heat, place a corn tortillas, slice of pepper jack and top with corn tortillas and when the pepper jack cheese slice start to go soft turn the corn tortillas over and when both side in a lightly brown and take some of the Carnitas filling and one half and fold in half and pan fry until light and crispy on both side.  Repeat this step until done.   Sprinkle both side of the taco with Parmesan cheese and serve warm.
Quick Strawberry Lemon Marmalade


Ingredients:
lemon peel, strawberries, lemon juice, granulated sugar

Directions:
Prepare canner, jars and lids.
Cut the peel of a lemon into quarters and remove it. The lemon should be large enough to yield 1/4 cup. Remove the rind and cut the peel into thin slices.  Reserve the juice of the lemon.
In a large, deep stainless steel saucepan, combine lemon peel and water to cover.  Bring to a boil over medium-high heat and boil for about 5 minutes, until peel is softened.  Drain and discard liquid.
Add strawberries and lemon juice to peel and mix well.
Whisk in pectin until dissolved.
Bring to a boil over high heat, stirring constantly.
Add sugar all at once and return to a full rolling boil, stirring constantly.
Boil hard, stirring constantly, for 1 minute.  Remove from heat and skim off foam.
Ladle hot marmalade into hot jars, leaving 1/4 inch (0.5 cm] headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot marmalade.
Wipe rim.  Center lid on jar.  Screw bad down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes.
Cheese Souffle


Ingredients:
butter, flour, salt, milk, cheese

Directions:
Make a sauce of the butter, flour, salt and milk.
Beat 4 egg yolks into the sauce and 1/2 cup grated cheese. Mix well and let cool.
Fold in the egg whites that have been stiffly beaten.
Set in baking dish in shallow pan of water and bake 1/2 hour at 350 degrees.
Garlicky Brown Rice


Ingredients:
olive oil, garlic cloves, water, chicken broth, salt, green onions

Directions:
Heat oil in a large skillet over medium-high heat.
Add rice and sauté for 1 minute.
Add garlic and sauté for 2 minutes.
Stir in water, broth and salt. Bring to a boil.
Cover, reduce heat and cook over medium-high heat for 45 minutes or until liquid is absorbed.
Spoon into a bowl and fluff with a fork. Top with green onions.
Green Beans with Lemon-Cardamom Glaze


Ingredients:
lemon juice, lemons, zest of, fresh ginger, peppercorn, cardamom, coarse salt, fresh green beans, lemon

Directions:
Combine the stock,lemon juice, lemon zest& ginger in a saucepan.
Bring to a boil and continue boiling until reduced to apprx 1/3 cup (apprx 10 minutes].
Stir in the pepper corns, cardamom& salt, set aside.
Meanwhile steam the beans until tender crisp apprx 7 minutes or you may place them in boiling water for apprs 5 minutes- Do not over cook they should still be crisp and bright green.
Chop the 1/2 lemon quite fine (you have already removed it from the rind and the pith].
Heat the glaze (chicken stock et al] so it is piping hot just as the beans are finished cooking.
Drain the beans, place on heated serving platter.
Pour glaze over the beans& scatter the chopped lemon on top.
Porcini Risotto


Ingredients:
risotto rice, dried porcini mushrooms, white wine, vegetable broth, shallots, garlic cloves, parmesan cheese, butter, olive oil, parsley

Directions:
Cover porcini mushroom with (at first] boiling water (about 150ml]. Soak for about 30 minutes. Save soaking liquid for later, but strain through a close meshed sieve or even coffee filter to avoid sand.
Heat olive oil in a skillet, add garlic, chopped porcini mushrooms and chopped shallots.
Add risotto rice and let fry for about 2 to 3 minutes.
Add white wine (or Prosecco] and stir frequently until wine is absorbed by rice.
Now alternately add hot(!] vegetable broth and procini soaking water. (Best 1 ladle at a time until liquid has been absorbed by rice.].
Repeat until rice is cooked through but still of creamy texture. Stir frequently. (about 15-20 minutes].
Now incorporate 2 TB butter, parsley and parmesan.
Salt and pepper to taste.
Serve topped with parmesan shaves.
Spicy Lentils


Ingredients:
canola oil, onion, ground ginger, ground cumin, dried red lentils, dried brown lentils, water, salt, cilantro, lemon juice

Directions:
Sauté onion in oil until tender.
Stir in ginger and cumin, sauté for 30 seconds.
Add lentils, water and salt.
Heat to a boil, reduce heat to low and simmer, partially covered for 15 minutes.
If the lentils are soft, uncover and gently boil until most of the liquid evaporates.
If the lentils are not yet tender, continue to cook, partially covered, testing every 10 minutes or so.
Remove from heat and stir in cilantro and lemon juice.
Serve warm with brown rice.
Æblepandekager - Danish - Apple Pancakes


Ingredients:
eggs, milk, flour, sugar, salt, apples, butter, sugar, cinnamon, butter

Directions:
Beat the eggs lightly and add the milk.
Combine the flour, sugar and salt. Stir the flour mixture into the egg mixture, stirring in the ½ cup of cream as you mix.
Fry the apple slices in butter in a skillet.
Preheat oven to 500 degree.
Cover the bottom of an oven-proof baking dish, or heavy skillet, with apples.
Pour the batter over slices and bake in a preheated 500º oven.
When nearly done (20 or 25 minutes, or until the pancake looks like a cooked omelet], remove from oven and sprinkle here and there with a mixture of sugar and cinnamon to taste.
Place dabs of butter on the pancake and return to oven until browned.
Just before serving, sprinkle with lemon juice, and cut into triangles.
Baby Bear Soup


Ingredients:
olive oil, onion, carrot, celery, garlic clove, water, potato, bay leaf, lean ham, tarragon, white pepper, red pepper flakes, salt, molasses, brown sugar

Directions:
In a large soup pot, sweat onion, carrots, celery, and garlic in 1 tablespoon olive oil over medium heat until tender, stirring often.
Wash peas several times until water runs clear, removing any discolored peas. Add water, peas, potato, bay leaf, ham, and seasonings. Turn heat to medium-low and simmer for several hours, adding water as needed.
3. Taste and add more salt or hot sauce before serving.
Chocolate Sybil Cake


Ingredients:
butter, sugar, eggs, all-purpose flour, baking powder, salt, vanilla, butter, sugar, evaporated milk, vanilla, pecans, walnuts

Directions:
"Preheat oven to 350 degrees F. Grease and flour a 13 x 9 by 2" pan. For the cake: Using an electric mixer, cream the butter and sugar together until fluffy. Add eggs, one at a time, beating after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared panand bake for 25-30 minute Just before cake is done, prepare frosting. For the frosting: Put butter, chocolate syrup and evaporated milk in a saucepan over med. heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minute Remove from heat and stir in vanilla and nuts. Pour over warm cake."
Chef Michael Smith Cucumber and Carrot Salad


Ingredients:
cucumber, carrots, cider vinegar, olive oil, honey, Tabasco sauce, salt

Directions:
"Thinly slice cucumber and carrots. Place in a bowl and add vinegar, olive oil, honey, Tabasco sauce and season with salt. Toss well."
Saagwalla Dhall


Ingredients:
lentils, ghee, onion, fresh green chile, cinnamon sticks, turmeric, garam masala, chili powder, salt, ground cumin, tomatoes, water, black mustard seeds, garlic cloves, frozen spinach

Directions:
Melt the ghee in a large pan and fry the onions,green chilli and cinnamon till the onions are lightly browned.
Add the turmeric and garam masala, stir and add the lentils, chilli powder and salt.
Add the cumin and tomato and cook for 5 minutes.
Add just enough water to prevent the lentils sticking to the pan. Cook for 5 minutes.
In a small pan heat the oil and fry the mustard seeds and garlic for 2 minutes.
Add the spinach and dried red chillies cover the pan and cook for 3 minutes
Mix the spinach with the dhall and serve.
This dish freezes well in you have any left over.
Very Easy Stromboli


Ingredients:
water, all-purpose flour, sugar, salt, fast rise yeast, provolone cheese, ham

Directions:
Select settings for your bread machine for dough.
Add liquid ingredients to pan.
Add dry ingredients, except yeast, to pan.
Tap pan to settle dry ingredients, pushing some of the mixture into corners.
Make a well in center of dry ingredients; add yeast.
Lock pan into bread maker.
Program for dough.
Program timer if used.
Start bread maker.
When done, unlock pan from bread maker.
Place dough onto floured surface.
Cut in 2 pieces for thick crust, 3 pieces for thinner crust.
Roll out to 2 or 3 14 x 8 rectangles, place the 6 slices of provolone cheese along one edge of each rectangle overlapping each slice enough to run the 14 inch length of crust.
Place 3 rows of pepperoni along 14 inch edge overlapping each slice by 1/2.
be sure to leave 2-3 inches along opposite edge free of filling so when you roll up it will make a good seal.
roll to make a 14 inch loaf making sure to not wrap tightly.
Place diagonal slices across top about every 2 inches to vent.
Bake at 350°F for 30-40 minutes.
Place on oven broiler pan greased (no foil] so any oil from pepperoni can run to bottom pan not soaking into crust.
Anita's Homemade Ranch


Ingredients:
mayonnaise, sour cream, white vinegar, onion powder, garlic powder, garlic, cumin, pepper, salt

Directions:
Stir all together until smooth.
Enjoy!
If you want dip, leave as is, if you want dressing add 1 tbs milk or buttermilk at a time until you reach the desired consistency (aprox 2 tbs is how I like it].
As the flavors blend, it gets better.
Stove-Top Smoked Shrimp


Ingredients:
olive oil, salt, fresh ground pepper

Directions:
Place wood chips into center stove-top smoking pan.
Insert drip pan and food rack.
Toss shrimp with remaining ingredients.
Arrange shrimp on food rack; cover with smoker lid.
Cook shrimp over medium heat 10 minutes or just until shrimp turn pick.
Best Bobotie
Category: world-cuisine
By trixie

This South African original is similar to meatloaf, but so much better. A slightly sweet curry flavors ground beef with a milk and egg custard on top. It's delicious!

Ingredients:
2 tablespoons vegetable oil
2 medium onions, minced
1 ½ pounds ground beef
1 cup milk
2 slices Texas toast thick-sliced bread
½ cup raisins
1 teaspoon apricot jam
1 tablespoon hot chutney
½ tablespoon curry powder
1 teaspoon salt
½ teaspoon ground black pepper
1  large egg
1 pinch salt
1  bay leaf

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown. Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish. Bake in the preheated oven 1 hour. While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture. Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.

Prep time: 15 mins
Cook time: 1 hr 40 mins
Total time: 1 hr 55 mins
Yields: 4 servings

Calories: 767.2
Fat: 55.2 g
Saturated fat: 20.7 g
Carbohydrates: 34.2 g
Sugars: 20.3 g
Dietary fiber: 2.4 g
Protein: 34.3 g
Cholesterol: 196.1 mg
Sodium: 831.3 mg
Summer Solstice Black Bean Salsa


Ingredients:
black beans, frozen whole kernel corn, tomatoes, avocado, yellow onion, fresh cilantro leaves, lime, red wine vinegar

Directions:
Mix all ingredients thoroughly in a large bowl. Cover and chill for several hours or over night. Season again with salt, pepper and add more lime juice as necessary.
Serve with tortilla chips as an appetizer, or this is great as a side dish with grilled foods.
Shrimp Surprise Spread
Category: appetizers-and-snacks
By JUST_DEE

This is the best appetizer I have ever tried! It is just perfect for family get togethers - everyone loves it!

Ingredients:
1 (8 ounce) package cream cheese
½ cup sour cream
¼ cup mayonnaise
4 (4 ounce) cans small shrimp, drained
1 ½ cups seafood cocktail sauce
1  green bell pepper, diced
4  green onions, diced
2 cloves garlic, minced
1  tomato, diced
2 ½ cups shredded mozzarella cheese
crackers

Directions:
In a bowl, combine the cream cheese, sour cream, and mayonnaise until well-blended. Spread into a 9x13 inch baking dish. Scatter the shrimp generously over the top of the mixture. In another bowl, stir together the cocktail sauce, green pepper, green onions, garlic, and tomato. Working in layers, spread a portion of the cocktail sauce mixture over the shrimp. Sprinkle with a portion of mozzarella cheese. Repeat process until all ingredients are used up, finishing with a layer of mozzarella cheese on top. Serve with assorted crackers for dipping.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 servings

Calories: 454.2
Fat: 27.4 g
Saturated fat: 10.5 g
Carbohydrates: 32.4 g
Sugars: 8 g
Dietary fiber: 1.7 g
Protein: 19.2 g
Cholesterol: 106.1 mg
Sodium: 1063.9 mg
Six week Apple Bran Muffins


Ingredients:
sugar, flour, baking soda, salt, buttermilk, applesauce, eggs

Directions:
Combine dry ingredients., Add wet ingredients., Cover tightly and refrigerate up to six weeks., Bake at 350F for 20-25 minutes.
Ezekiel Bread II
Category: bread
By MARBALET

This bread is also known as Bible Bread or Fasting Bread. This version does not use beans; instead it contains cooked lentils and several whole grain flours. You may have to visit a health foods store to find some of these ingredients.

Ingredients:
1 cup lentils
2 (.25 ounce) packages active dry yeast
5 cups warm water (110 degrees F/45 degrees C), divided
5 tablespoons olive oil
1 tablespoon salt
1 tablespoon honey
8 cups whole wheat flour
4 cups barley flour
2 cups soy flour
½ cup millet flour
¼ cup rye flour

Directions:
Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool.  In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes. Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour. Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.

Prep time: 45 mins
Cook time: 1 hr 20 mins
Total time: 4 hrs
Yields: 4 9x5-inch loaves

Calories: 161.7
Fat: 2.8 g
Saturated fat: 0.4 g
Carbohydrates: 29.3 g
Sugars: 0.9 g
Dietary fiber: 5.5 g
Protein: 6.6 g
Sodium: 148.5 mg
Doodhi Chana
Category: world-cuisine
By SUSMITA

I first ate this curry at a friend's house in Delhi and loved it. It is a simple everyday curry. Serve with plain rice or hot phulkas.

Ingredients:
1  calabash gourd, peeled and cut into cubes
½ cup split Bengal gram (chana dal)
1 teaspoon ground turmeric
3 cups water
2 tablespoons cooking oil
4  dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
1 teaspoon ground red pepper
salt to taste
1 teaspoon white sugar

Directions:
Combine the calabash, chana dal, turmeric, and water in a pressure cooker. Seal the pressure cooker and cook at high pressure for about 20 minutes. Reduce heat to low and simmer another 3 minutes. Remove from heat and allow the pressure to release naturally. Heat the oil in a large saucepan. Fry the red chile peppers and cumin seeds until the seeds begin to splutter; add the ginger and garlic to the mixture and cook together 1 minute more. Stir the calabash mixture, ground red pepper, sugar, and salt into the mixture; bring to a boil, reduce heat to low, and cook another 5 minutes before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 123
Fat: 5 g
Saturated fat: 0.8 g
Carbohydrates: 16.1 g
Sugars: 2.1 g
Dietary fiber: 4.5 g
Protein: 5 g
Sodium: 9.9 mg
Easy Indian-Spiced Braised Chicken


Ingredients:
boneless skinless chicken thighs, onion, diced tomatoes, tomato paste, gingerroot, ground ginger, garlic cloves, ground coriander, ground cayenne pepper, salt, ground black pepper, plain yogurt, fresh cilantro, garam masala

Directions:
Preheat oven to 350.
Trim fat from thighs then cut meat into chunks.
Add all ingredients EXCEPT yogurt, cilantro, garam masala and rice to heavy, lidded 5-qt pot.
Stir well.
Cover; bake until chicken is tender, about 1-1/2 hours.
Remove from oven, stir in yogurt, cilantro and garam masala.
Serve over microwaved rice.
15 Minute Greek Garbanzo Bean Salad


Ingredients:
garbanzo beans, scallion, garlic cloves, tomatoes, celery ribs, fresh lemon juice, of fresh mint, fresh parsley, extra virgin olive oil, feta cheese, romaine lettuce, salt, cracked black pepper

Directions:
Mix all ingredients except lettuce and cheese in a bowl and season with salt & pepper to taste.
Serve on bed of chopped romaine lettuce and sprinkle with feta cheese.
"Rise and Shine" German Fruit Pancake


Ingredients:
eggs, flour, milk, salt, butter, powdered sugar, fresh strawberries

Directions:
Preheat oven to 450 degrees.
With an electric mixer or wire whisk, beat eggs until frothy.
Whisk in flour.
Stir in milk and salt.
Melt butter in a 10-inch oven-proof skillet.
(Be sure the handle is not plastic!] Pour mixture into hot skillet and place in preheated oven.
Bake 15 minutes or until pancake is puffed and golden.
The center will be shaped like a bowl.
Remove from oven.
Fill with fruit, dust with powdered sugar and sprinkle with almonds.
Serve immediately.
(May divide into two 8-inch pan pizza dishes, cook for 7 minutes.].
Banana Raisin Muffins


Ingredients:
sugar, baking soda, salt, whole wheat flour, olive oil, 1% low-fat milk, bananas, vanilla, raisins

Directions:
Preheat oven to 375º F.
Measure sugar, baking soda, salt and flour into a bowl. Stir well to combine ingredients.
Add oil, milk, mashed bananas and vanilla; mix just until flour is moistened.
Fold in raisins.
Use a non-stick muffin pan, or muffin papers. Fill muffin cups 2/3 full with batter.
Bake 15-20 minutes or until golden brown. Remove from pan right away.
Caramel Apple Dessert Squares


Ingredients:
Bisquick baking mix, granulated sugar, milk, cooking apples, lemon juice, brown sugar, ground cinnamon, Sweet Spice Blend, boiling water, ice cream

Directions:
Heat oven to 350ºF.
Mix Bisquick and granulated sugar in medium bowl.
Stir in milk until blended.
Pour into ungreased square pan, 9x9x2 inches.
Top with apples; sprinkle with lemon juice.
Mix brown sugar and cinnamon; sprinkle over apples.
Pour boiling water over apples.
(DO NOT STIR] Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Serve warm with whipped cream.