xiaoxl/recipe_data huggingface dataset:
Vegetarian Pumpkin Tortilla Soup


Ingredients:
corn tortillas, olive oil, garlic cloves, cilantro, ground cumin, cayenne pepper, pumpkin puree, canned pumpkin, diced tomatoes, salt, avocado

Directions:
Cut 6 of the tortillas into 1/2-inch squares.
Heat 4 tablespoons olive oil in a large saucepan over medium-low heat. Add onion, garlic, cilantro, and chopped tortillas and cook, stirring frequently, until onion is soft.
Add cumin and crushed peppers or cayenne and sauté for another minute.
Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Bring to a boil. Cover, reduce heat, and simmer for one hour.
While the soup is simmering, cut the remaining 6 tortillas in half and then into 1/4-inch-wide strips. Heat 1/2 inch of vegetable oil in a medium skillet over medium-high heat until very hot but not smoking. Fry tortilla strips in two batches until crisp and light golden (about a minute]. Using a slotted spoon, transfer tortilla strips to towels to drain.
To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro.
*As a personal preference, I like to put the cilantro, tortilla strips, avocado, (ALONG WITH sour cream and shredded cheddar cheese - my own additions] into smaller serving bowls for people to add themselves. Yum.
*You can tailor the type and amount of hot pepper to your own tastes. We usually make this with a couple of crushed chile pequins but have also used cayenne pepper, which is more readily available. If you're not sure how much to use, start with 1/8 teaspoon of cayenne, taste the soup after it has simmered for awhile, and then add more if desired.
Italian Potato Salad


Ingredients:
baking potatoes, olive oil, black pepper, salt, green bell pepper, red bell pepper, purple onion, canned artichoke heart, fresh basil, garlic

Directions:
Place the potato pieces on a large baking sheet; drizzle with 1/8 cup oil. Sprinkle with 1 tsp black pepper and the salt; toss well.  Bake at 425 degrees for 35 minutes or until the potato pieces are tender.
Cook the pepper strips and onion in 1/8 cup oil in a large skillet over medium-high heat, stirring constantly, until the vegetables are crisp tender.
Combine the potato pieces, bell pepper mixture, and artichoke hearts in a boil.  Add the remaining 1/8 cup of oil, freshly chopped basil, and garlic; toss.  Serve warm or at room temperature.
Gluten-Free Lemon Cookies


Ingredients:
potato starch, baking powder, salt, sugar, butter, margarine, egg, vanilla, lemon, lemons, potato starch

Directions:
In a small bowl, whisk together the flour, baking powder, and salt; set aside.
In the bowl of a stand mixer, cream sugar and butter.
Beat in the egg, vanilla, and zest (flavouring if using].
Add the dry ingredients, mixing enough to combine.
With your hands, knead in enough of the potato starch to make the dough easy to handle.
Roll into 2-teaspoon sized balls, pressing your finger in the middle to make a dent.
Bake in on a parchment-paper lined sheet in a preheated 350°F oven for about 10-13 minutes until very lightly browned.
Reinforce the dents with your finger before they cool.
Fill the dents with lemon curd once cool.
Enjoy!
Candied Citrus Peel


Ingredients:
lemons, sugar, water

Directions:
Peel lemons with vegetable peeler; cut strips into thiness of your preference.
Simmer water in a sauce pan, add rinds and let simmer for 10 min, remove.
Bring sugar and water to a boil; let boil for 3 min until it becomes a syrup.
Add rinds, reduce heat and let simmer in syrup for 5 minute Remove and let cool.
Use rinds for garnish once cooled.
Spicy Plum Chutney


Ingredients:
ghee, fennel seed, nigella seeds, black mustard seeds, green chilies, plums, raisins, sugar, salt, walnuts, coconut, ginger

Directions:
Heat ghee in a large sauce pan over moderate low heat until hot, but not smoking.
Add fennel seeds, nigella seeds, black mustard seeds and chilies. Fry until mustard seeds pop and turn grey.
Add the plums, raisins, sugar, salt and simmer until thick for about 30 to 40 minutes.
Remove from heat and stir in walnuts, coconut and ginger.
Let cool down to serve or fill into sealed glases and refrigerate.
NOTE: you can replace ghee by a mixture of butter and canola oil.
NOTE: nigella seeds (kalonji] is also called black onion seeds.
NOTE: black mustard seeds can be replaced by brown mustard seeds.
Deb's Homemade Dishwasher Rinse


Ingredients:
"white vinegar"

Directions:
"Combine all ingredients. Fill dishwasher rinse container."
Air Fryer BBQ Pork Loin (Low Carb)


Ingredients:
artificial sweetener, salt, ground mustard, ground pepper, cumin, garlic powder, ground cayenne pepper, onion powder, turmeric, barbecue sauce

Directions:
Prepare spice rub blend.
Pat tenderloin with paper towels to dry.
Apply spice rub liberally to all sides of tenderloin, patting it well into the meat.
Place in air fryer and cook at 400°F for 15 minutes.
Coat tenderloin with barbecue sauce.
Continue to cook for an additional 5-10 minutes or until desired temperature is reached.
Let rest for at least 5 minutes before cutting.
***I cooked mine until about 135°F on an instant read thermometer.  Once rested, it read 145°F.
Caribbean Game Hens


Ingredients:
black peppercorns, ground coriander, white rum, honey, lime rind, lime juice, garlic, fresh ginger

Directions:
To make marinade, combine rum, honey, lime rind, lime juice, garlic, and ginger.
Place birds in a shallow glass or ceramic dish and pour over marinade.
Turn to coat, cover, and marinate at room temperature for 1 hour.
Drain birds, reserving marinade.
Thread a skewer through wings and legs of each bird half; brush with reserved marinade.
Combine black pepper and coriander; rub over skin of birds.
Cook, turning frequently, on a light oiled preheated medium grill or under a broiler for 15-20 minutes or until birds are cooked through.
Rice and Raisin-Stuffed Cabbage Rolls


Ingredients:
green cabbage, olive oil, yellow onion, raisins, fresh parsley leaves, sugar, ground allspice, ground cinnamon, cayenne pepper, cooked brown rice, fresh lemon juice, water

Directions:
Steam the cabbage in a large pot with a steamer rack until the first few layers of leaves are softened, about 10 minutes. Remove from the pot and allow to cool.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the raisins, parsley, sugar, allspice, and cinnamon, season with cayenne, salt, and black pepper, and mix well. Remove from the heat, stir in the rice and lemon juice, and mix well.
Remove as many of th cabbage leaves that are soft and lay them out on a flat surface, rib side down. Place about 1/3 cup of the stuffing mixture on each leaf. Roll up each leaf around the stuffing, tucking in the sides as you roll. Repeat the process until the mixture is used up, steaming more cabbage leave to soften as necessary.
Place the filled cabbage rolls in a 5.5 to 6 quart slow cooker, seam side down. Drizzle with the remaining 1 tablespoon olive oil, the water, and apple juice. Cover and cook on Low for 6 to 8 hours, until the cabbage is tender. Serve hot.
Cathy's Favorite Spaghetti Casserole


Ingredients:
Italian sausage, ground beef, onion, garlic clove, onion, chopped tomatoes, water, dried oregano leaves, dried basil leaves, spaghetti, mozzarella cheese, parmesan cheese

Directions:
Brown meat in cast iron or oven safe skillet.
Drain all but 1 tablespoon of fat. Stir in onion, green pepper ad garlic.  Saute 5 minutes.
Stir in tomatoes, water, oregano, basil, salt, pepper and spaghetti.  Stir to combine. Push spaghetti down into liquid.
Cover tightly with foil.
Bake at 375 for 30 minutes or until spaghetti is tender.
Cover with Mozzarella and Parmesan cheese. Leave uncovered.
Bake 5 minutes more until cheese is melted.
Serve hot.
Bacon-Flavoured Mashed Potatoes


Ingredients:
white potatoes, unsalted butter, onion, celery, milk, bacon, flat leaf parsley, salt, fresh ground black pepper

Directions:
Please note that this is a forgiving recipe--use the amounts of butter and milk that you wish, and adding an extra potato won't throw it off.
Also, the celery adds a great flavour, but if you want to leave it out add a little extra onion to make up the difference.
Place chopped potatoes in a large pot, cover with lightly salted cold water and bring to a boil; cook until tender, about 20 minutes.
Drain potatoes, then return to pot.
Meanwhile, while potatoes are boiling, heat 2 tbsp of the butter in a skillet; add chopped veggies and saute until soft, about 5 minutes.
Add veggies to cooked potatoes, along with the remaining butter.
With a handheld potato masher, mash well.
Slowly add milk, mashing well until potatoes reach desired consistency.
Stir in crumbled bacon and parsley.
Taste; add salt and pepper if needed.
Beef Stifado in the Slow Cooker
Category: soups-stews-and-chili
By Anonymous

Stifado is a Greek beef stew and my all-time favorite Greek dish. Chunks of tender beef are cooked with shallots in a rich aromatic tomato sauce. Serve with boiled rice and a good supply of crusty bread to mop up the rich sauce!

Ingredients:
3 tablespoons olive oil, divided
2 pounds cubed beef stew meat
1 large onion, roughly chopped
2 cloves garlic, crushed
1 (14.5 ounce) can diced tomatoes
1 teaspoon ground nutmeg
1  cinnamon stick
2  bay leaves
1 sprig fresh rosemary
salt and freshly ground black pepper to taste
1 cup red wine
2 tablespoons vinegar
2 tablespoons ketchup, or more to taste
1 pound baby shallots, peeled

Directions:
Heat 2 tablespoons olive oil in a large skillet over high heat and cook beef, onion, and garlic until meat is browned on all sides and onions are soft, 6 to 8 minutes. Add tomatoes, nutmeg, cinnamon stick, bay leaves, rosemary, salt and a good pinch of black pepper. Cook over medium heat, stirring occasionally, until ingredients blend, about 3 minutes. Add wine and vinegar and stir to combine. Turn slow cooker to Low setting. Pour beef mixture into slow cooker and stir in ketchup. Cook on Low until beef is tender, 6 to 8 hours. Meanwhile, heat remaining olive oil in a skillet and cook shallots until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking. Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.

Prep time: 15 mins
Cook time: 6 hrs 10 mins
Total time: 6 hrs 25 mins
Yields: 6 servings

Calories: 377.9
Fat: 15.7 g
Saturated fat: 4.4 g
Carbohydrates: 20.6 g
Sugars: 6.7 g
Dietary fiber: 2 g
Protein: 30.7 g
Cholesterol: 79.8 mg
Sodium: 261.2 mg
Corn Quesadillas


Ingredients:
onions, garlic clove, corn kernel, mushrooms, salt, canned chipotle chiles, adobo sauce, corn tortillas, monterey jack cheese, fresh cilantro, salsa

Directions:
preheat oven to 275.
in a small skillet, warm the tablespoon of oil over medium heat.
add the onion and garlic and saute for 1 minute.
stir in the corn, mushrooms and salt and chipotles and continue cooking for about 5 minutes, till the vegetables are cooked through.
on a griddle or in a large, heavy skillet, warm just enough oil to coat the surface, over medium heat.
cover the first tortilla with about one quarter of the vegetable mixture, a similar amount of cheese and 1 or 2 t cilantro.
top with a second tortilla.
transfer the quesadilla to the skillet and cook till the cheese is melted and the tortillas are lightly browned and chewy-crispy, about a minute per side.
drain, place the tortilla on a heat proof plate in the oven to keep warm.
repeat the assembly and cooking process with the remaining tortillas and filling, adding as many to the skillet as will fit comfortably at one time.
slice the quesadillas into wedges and serve hot, with salsa if desired.
3 Layer Chocolate Peanut Butter Bars


Ingredients:
all-purpose flour, sugar, brown sugar, baking soda, salt, butter, peanut butter, egg, quick oats, powdered sugar, milk

Directions:
Heat oven to 350.
Lightly grease a 13x9x2" baking pan.
In a large mixing bowl,combine the first 9 ingredients,mixing well.
Press the dough into pan.
Bake for 20 minutes.
After removing from oven, sprinkle the chocolate chips.
Spread chocolate evenly,letting it melt.
Combine the powdered sugar, remaining PB & enough milk to make a thin consistancy.
Beat mixture well.
Drizzle mix over chocolate layer.
Chill before cutting into squares/bars.
Creme Brulee Rice Pudding
Category: trusted-brands-recipes-and-tips
By Rice Select

Creme brulee meets rice pudding for a dessert combining the best of both worlds.

Ingredients:
1 ¼ cups cooked RiceSelect® Jasmati® Rice
2 cups cream
½ cup milk
1 (3 inch) piece vanilla bean
1 pinch salt
3  large eggs
3 large egg yolks
¾ cup sugar, divided
½ teaspoon ground cinnamon
Hot water

Directions:
Preheat oven to 325 degrees F. Grease 6 (4 oz.) ramekins. In saucepan, combine milk and whipping cream. Cut vanilla bean lengthwise and scrape vanilla bean seeds into saucepan; add vanilla beans and salt. Bring to a low boil. In bowl, whisk together eggs, egg yolks, cinnamon, rice, and 1/2 cup sugar. Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into the egg/rice mixture, whisking constantly. Pour or ladle into prepared ramekins; place ramekins on a large baking sheet and place on oven rack; carefully pour enough hot water to reach halfway up the sides of the ramekins. Bake until edges are set and centers are still slightly jiggly when shaken, approximately 25 minutes. Remove ramekins from water bath and place on rack to cool for at least 10 minutes. Cover; chill at least 3 hours. When ready to serve, remove from refrigerator and sprinkle remaining sugar evenly over tops. Broil 5-6 inches from heat until sugar evenly melts and becomes a caramel color. Remove from oven and serve immediately. (Sugar may also be browned using a professional culinary torch.)

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 575.4
Fat: 34.4 g
Saturated fat: 20.1 g
Carbohydrates: 59 g
Sugars: 28.1 g
Dietary fiber: 0.5 g
Protein: 9.3 g
Cholesterol: 305.7 mg
Sodium: 104.5 mg
Midnight Snack Avocado Sandwich
Category: meat-and-poultry
By simply.hannah

I came up with this recipe when trying to figure out a quick midnight snack. Green onions and bacon are fried together, which are a very yummy taste combination.

Ingredients:
2 slices bacon, cut into 1-inch pieces
2  green onions, chopped
1 tablespoon mayonnaise
2 slices whole wheat bread, toasted
½  avocado, mashed
3 slices tomato
⅓ cup alfalfa sprouts
salt and ground black pepper to taste

Directions:
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 2 to 3 minutes. Add green onion to bacon; cook and stir until onion is soft and bacon is crisp, 3 to 5 minutes more. Spread mayonnaise on one side of each slice of toast. Spread mashed avocado onto one side of one piece of toast. Top avocado with tomato slices, sprouts, and bacon mixture; sprinkle with salt and black pepper. Place remaining slice of toast on top.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 serving

Calories: 531.7
Fat: 35.5 g
Saturated fat: 6.7 g
Carbohydrates: 39.4 g
Sugars: 6.8 g
Dietary fiber: 13 g
Protein: 18.8 g
Cholesterol: 25 mg
Sodium: 779.8 mg
McTurkey Burger


Ingredients:
ground turkey, iceberg lettuce, American cheese, sweet onion, mayonnaise, mustard, white wine vinegar, garlic powder, onion powder, paprika, sugar, cornstarch

Directions:
Alrighty, take a 1/3 of a pound of ground turkey and make 2 little meatballs, form into oblong patties on a cutting board (fits in the sourdough slices easier] brush both sides with olive oil, salt and pepper.  Cook on press, grill or frying pan to medium well done.
Lightly Toast the bread.
The Build:
"Slather" the Mac Daddy Sauce on both pieces of bread, next add the shredded lettuce, chopped onion, first patty, cheese, second patty, pickles and top with the remaining bread. Munch!
Caribbean Chicken Salad
Category: salad
By Marcy Dzurisin

With just a few things done ahead of time, your dinner can be a breeze.

Ingredients:
2  skinless, boneless chicken breast halves
½ cup teriyaki marinade sauce
2  tomatoes, seeded and chopped
½ cup chopped onion
2 teaspoons minced jalapeno pepper
2 teaspoons chopped fresh cilantro
¼ cup Dijon mustard
¼ cup honey
1 ½ tablespoons white sugar
1 tablespoon vegetable oil
1 ½ tablespoons cider vinegar
1 ½ teaspoons lime juice
¾ pound mixed salad greens
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips

Directions:
Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate. Preheat the grill for high heat. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 45 mins
Yields: 4 servings

Calories: 442.9
Fat: 11.3 g
Saturated fat: 1.6 g
Carbohydrates: 68.8 g
Sugars: 44.2 g
Dietary fiber: 4.8 g
Protein: 18.9 g
Cholesterol: 33.6 mg
Sodium: 1561.1 mg
Crispy Baked Oatmeal
Category: breakfast-and-brunch
By Marsha

A very versatile recipe use any fruits or flavoring you like. Stir in your favorite flavorings (chocolate, blueberries, or apples) before baking. Serve warm with milk, if desired.

Ingredients:
2  eggs
½ cup vegetable oil
⅓ cup packed brown sugar
3 cups old-fashioned oats
1 tablespoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Whisk eggs, oil, and brown sugar together in a bowl until brown sugar is dissolved. Combine oats, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture just until moistened. Spoon oat mixture into prepared baking dish. Bake in the preheated oven until edges are golden brown, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 386.3
Fat: 22.5 g
Saturated fat: 3.8 g
Carbohydrates: 40.4 g
Sugars: 12.4 g
Dietary fiber: 4.2 g
Protein: 7.4 g
Cholesterol: 62 mg
Sodium: 466.8 mg
Best of Both Worlds Roast Chicken
Category: meat-and-poultry
By Susan

Want a crispy skin on a chicken that's tender and moist inside? Try this...it takes a little tending in the beginning, then you're home free!

Ingredients:
1 (4 pound) whole chicken
1 tablespoon butter
salt and ground black pepper to taste
½  onion, coarsely chopped
1 stalk celery, cut into 4 pieces
½  lemon, cut into 4 pieces
3 cloves garlic, sliced
2 tablespoons butter
1 teaspoon dried parsley
1 teaspoon dried Italian herb seasoning

Directions:
Preheat oven to 450 degrees F (230 degrees C). Remove giblet packet from cavity of chicken and pat bird thoroughly dry with paper towels. Place 1 tablespoon butter into chicken cavity, sprinkle salt and black pepper into cavity, and stuff cavity with onion, celery, and lemon pieces. Loosen skin over breast and thigh of chicken with your fingers and insert garlic slices under the skin. Place the chicken breast side up on a rack set into a roasting pan. Melt 2 tablespoons butter in a small saucepan over medium-low heat; add dried parsley and Italian seasoning. Pour half the butter-herb mixture over the chicken and rub the seasoned butter onto all parts of chicken. Reserve remaining butter mixture. Roast chicken in the preheated oven for 20 minutes, then remove and turn chicken so breast side is down. Pour remaining half of seasoned butter over the chicken, brushing it over all parts of the bird. Return to oven and roast an additional 10 minutes. Reduce oven heat to 325 degrees F (165 degrees C). Roast chicken until skin is crisp and brown and the juices run clear, 1 hour and 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C). Let chicken rest, uncovered, for 10 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 15 mins
Yields: 1 whole roast chicken

Calories: 444.1
Fat: 28.6 g
Saturated fat: 10 g
Carbohydrates: 3.7 g
Sugars: 0.9 g
Dietary fiber: 1 g
Protein: 41.4 g
Cholesterol: 144.6 mg
Sodium: 172.1 mg
Raised Griddle Cakes
Category: breakfast-and-brunch
By TBURRISS

This is a very old-fashioned version of cornmeal pancakes which rise overnight. It came to our family via my great grandmother and dates back to the mid 1870s. The cornmeal gives these pancakes a tiny hint of fried mush, a splendid treat that exceeds my patience to make.

Ingredients:
1 cup white cornmeal
2 cups boiling water
2 cups all-purpose flour
2 cups milk
2 teaspoons yeast
1 tablespoon brown sugar
2  eggs
1 teaspoon salt
¼ teaspoon baking powder

Directions:
In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator. In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note). Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.

Prep time: 20 mins
Cook time: 8 mins
Total time: 1 day
Yields: 12 pancakes

Calories: 302.4
Fat: 4.5 g
Saturated fat: 1.7 g
Carbohydrates: 54.1 g
Sugars: 6.4 g
Dietary fiber: 2.9 g
Protein: 11.2 g
Cholesterol: 68.5 mg
Sodium: 470.9 mg
German-Style Sausage Pizza


Ingredients:
onion, sauerkraut, monterey jack cheese

Directions:
Heat oven to 400°F Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on pan; press dough to edge of pan. Bake 8 to 12 minutes or until light golden brown. Brush preserves over dough; set aside.
Spray 10-inch skillet with CRISCO® Original No-Stick Cooking Spray. Add sausage, onion and sauerkraut; cook over medium-high heat 5 to 7 minutes, stirring occasionally and breaking up sausage, until sausage is no longer pink. Remove sausage mixture with slotted spoon; spoon evenly over preserves on crust. Sprinkle cheese over top.
Bake 13 to 19 minutes or until cheese is melted and crust is golden brown.
Bahama Yellow Bird


Ingredients:
rum, apricot brandy

Directions:
Shake with cracked ice., Strain into a chilled cocktail glass.
The Realtor's Parmesan Salad Dressing


Ingredients:
mayonnaise, lemon juice, garlic powder, onion powder, fresh ground pepper, parmesan cheese, salt

Directions:
Combine all ingredients together and mix well. Cover and refrigerate overnight., Great as a salad dressing or dip for vegetable crudites or chips.
Dark Chocolate Brownies With Caramel Filled DelightFulls™


Ingredients:
granulated sugar, butter, water, eggs, vanilla extract, all-purpose flour, salt

Directions:
PREHEAT oven to 325° F. Line 8-inch-square baking pan with foil.  Lightly grease.
HEAT dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl.  Stir in eggs, one at a time, with wire whisk until blended.  Stir in vanilla extract.  Add flour and salt; stir well.  Stir in 3/4 cup DelightFulls morsels.  Pour into prepared baking pan.  Sprinkle remaining 1/4 cup DelightFulls morsels over batter.
BAKE for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky.  Cool completely in pan on wire rack.  Lift out by foil edges to cutting board.  Carefully remove foil.  Cut into bars.  Store in tightly covered container.